Company profile 2026

Your provisions, wherever you are.

ZAD Al Khair brings together contract catering and corporate hospitality from Al Ain, Abu Dhabi, with documented business and food-safety credentials.

Illustrative company profile dining scene with chicken, saffron rice and bronze tableware
Illustrative brand photography — service scope and menu availability are agreed individually.
2019Established in Al Ain, Abu Dhabi
Al AinBased in Abu Dhabi, UAE
ISO 22000Food safety management certification
CN-2837838Abu Dhabi economic licence
CR-6685819ADAFSA food-establishment NOC
A word from our leadership

Feeding people is a trust.

Leadership focused on long-term partnerships, responsible service and client communication.

Abdulla AlaryaniChairman of the Board of Directors

Leadership focused on long-term partnerships, responsible service and client communication.

Executive leadership

Hamza QuranChief Executive Officer
Who we are

Our name is our promise.

ZAD Al Khair Catering Services L.L.C is an Abu Dhabi licensed caterer headquartered in Al Ain. We design, cook, pack and deliver meals for organisations whose people work long shifts in demanding conditions.

Zad means provisions. Al Khair means goodness.

In Arabic, zad is the food a traveller carries for the road. Since 2019 we have built the company around that idea: dependable, wholesome food that reaches people wherever their work takes them, from farms and factories in Al Ain to construction camps and remote sites.

زادprovisions for the journey
الخيرgoodness, generosity

Vision

To be among the most trusted catering and support-services partners in the UAE, through committed professionalism in everyday work.

Mission

To be the partner and employer of choice by balancing client value, service quality and sustainable growth. We are not driven by short-term commodity swings; sensible margins let us serve generously and stay competitive.

Purpose

Planned, responsive and respectful food service for workplaces and business occasions.

Listen closely

To the people, pressures and priorities behind every brief.

Plan honestly

Matching every commitment to capability we can prove.

Serve respectfully

Every diner, guest, client contact and team member.

Improve steadily

Through open communication, records and regular review.

What we do

One partner, from the first shift to the boardroom.

We shape each proposal around your people, sites, shifts, dietary requirements and budget. Scope and capacity are confirmed before commitment.

Workforce meal programmes

Meal programmes developed around workforce needs, shifts and serving formats.

Camps and remote sites

Site requirements, access and mobilisation discussed as part of the proposal.

Staff restaurants

Workplace dining formats shaped around your people and operating requirements.

Executive dining and hospitality

Formal meals, business breakfasts and boardroom hospitality with considered presentation.

Conferences and events

Refreshments and dining formats for business gatherings and corporate occasions.

Education catering

Education-sector requirements and dietary information reviewed for each brief.

Cafés and delis

Lighter meals, salads and refreshments considered within the agreed menu.

The long table

From daily boxes to banquet plates.

Illustrative serving suggestions spanning packed meals and plated dining.

Herb-Crusted Fish & BasmatiHerb-Crusted Fish & BasmatiMalai KoftaMalai KoftaPalak Paneer & NaanPalak Paneer & Naan

Menu photography shows serving suggestions. Presentation varies by service format.

Kitchen and operations

A considered path from kitchen to service.

Production, packing, delivery and service arrangements form part of each operational brief. Confirmed resources and responsibilities are recorded before mobilisation.

Packed-meal presentation

Owner-supplied imagery; service formats subject to agreement
Biryani meal boxes Rice, dal and masala curry tray Fish fry, fish curry and rice tray Chapathi and egg roast tray Idli, sambar and chutney tray North Indian lunch tray
Illustrative insulated catering carriers, containers and temperature probe
Illustrative catering logistics — not a photograph of ZAD facilities
  • Production planningMenus and agreed production requirements
  • Storage requirementsHandling and storage needs reviewed for each brief
  • Delivery coordinationRoutes, access and service windows agreed with your team
  • Service teamsRoles and responsibilities defined before mobilisation
  • Operational communicationClear points of contact and review arrangements

From supplier to your site

  1. 1
    Source
  2. 2
    Receive and store
  3. 3
    Prepare and cook
  4. 4
    Pack and label
  5. 5
    Deliver
  6. 6
    Serve and review

Our people · Reported 10 October 2026

The team behind every service.

A company-wide workforce spanning culinary production, site operations, service and support. These are reported employees—not staff reserved for a new contract.

158
Reported staff
168
Approved positions
10
Vacant positions

Management & administration12

Management & administration
PositionReported staffApproved positions
General manager11
Operations managers33
Catering manager11
HR / admin officers33
Accounting / finance44

Site operations10

Site operations
PositionReported staffApproved positions
Area managers33
Site in-charges33
Supervisors44

Culinary & production60

Culinary & production
PositionReported staffApproved positions
Executive / head chef11
Chefs66
Cooks2530
Assistant cooks2020
Butchers66
Bakery staff22

Food service39

Food service
PositionReported staffApproved positions
Service supervisors33
Waiters / servers3640

Hygiene & food safety2

Hygiene & food safety
PositionReported staffApproved positions
Hygiene officers23

Stores & logistics10

Stores & logistics
PositionReported staffApproved positions
Storekeepers33
Store assistants22
Drivers55

Cleaning & stewarding24

Cleaning & stewarding
PositionReported staffApproved positions
Cleaning supervisors22
Cleaners1515
Kitchen stewards / dishwashers77

Maintenance1

Maintenance
PositionReported staffApproved positions
Maintenance technician11

Daily ceiling: around 30,000 meals and more

Our daily ceiling is around 30,000 meals and more, delivered three ways: cooked in our own kitchens and delivered daily, prepared in your company kitchen by a team we build on site, or in a new kitchen we build and equip where space is available. The volume, start date and team for each site are agreed in the contract.

A clear path to expansion

The approved structure has 10 vacancies: 5 cooks, 4 servers and 1 hygiene officer. Filling them would bring staffing to 168. These positions are not an immediately deployable reserve; any further expansion and start date require an agreed mobilisation plan.

  1. 1Define daily volume, sites & shifts
  2. 2Confirm people, kitchen & transport
  3. 3Agree phased mobilisation & start date

Source: owner-supplied manpower summary · 10 October 2026. A workforce snapshot, not a deployment guarantee.

Discuss your volume and start date

Our track record

One record, four ways to read it

7 · 80,000,000

+80,000,000

meals delivered

Cumulative meals delivered since operations began.

And we remain committed to serving everyone.

Three ways to operate

Our kitchens, your kitchen, or a new kitchen on your site

We plan each contract around your site, headcount and shifts, then agree the model that fits best.

01

Daily delivery from our kitchens

Meals are prepared in our own kitchens and delivered daily on agreed times and routes.

02

We run your kitchen

We use your existing kitchen and build a ZAD team on site to cook and serve.

03

We build and equip a kitchen

If there is space on your site, we can build the kitchen, bring the equipment and staff it.

The final choice is made after a study of your needs, site conditions and planning, so the model matches your requirements.

Explore our kitchens & sites map

We serve all UAE cities

  • Al Ain
  • Abu Dhabi
  • Dubai
  • Sharjah
  • Ras Al Khaimah — Al Marjan Island
  • Musaffah / ICAD / KIZAD
  • Al Dhafra region
  • Ruwais
  • Jebel Ali / Dubai Industrial City
  • Ras Al Khaimah
  • Ajman
  • Umm Al Quwain
  • Fujairah
  • Khor Fakkan / Kalba
  • Hatta
Quality, health, safety and environment

Food safety you can verify.

Documented business and food-safety credentials are provided for procurement review. Reference numbers and expiry dates can be checked with the issuing authorities.

PlanMenus, supplier approval, hazard controls
CheckTemperatures, hygiene, delivery times
RecordLogs and traceability for every batch
ImproveCorrective actions and client feedback
Every day

Credentials in force

Documented expiry dates for procurement review.

ISO 22000:2018 Food Safety ManagementPC-0222-2072
Valid until
Economic LicenceCN-2837838
Valid until
ADAFSA No-Objection CertificateCR-6685819
Valid until

ISO 22000:2018 Food Safety Management System

Certificate
PC-0222-2072
Issued by
Pacific Cert
Valid to
14 Jul 2029
Scope
Ready-made food catering contracts (meal preparation) and foodstuff catering
Verify at pacificcert.com

Abu Dhabi economic licence

Licence
CN-2837838
Established
24 Jul 2019
Valid to
27 Aug 2027
Activities
Foodstuff catering; ready-made food catering contracts; onshore and offshore oil and gas fields and facilities services
Verify with TAHAQAQ on TAMM

ADAFSA No Objection Certificate, food establishment

Certificate
CR-6685819
Issued
24 Jul 2019
Valid to
27 Aug 2027
Verify at adafsa.gov.ae
Sectors and clients

Service shaped around your sector.

Construction and infrastructureLarge daily volumes for labour accommodation and project sites.
Agriculture and food productionFarm and factory crews fed on site, shift after shift.
Energy and remote sitesReliable supply where logistics and access are the challenge.
Offices and companiesStaff restaurants and hospitality for productive workplaces.
Government and institutionsDisciplined service for protocol and formal procurement.
EducationSafe, nutritious meals for students and staff.
Events and conferencesPrecise service for business events, launches and conferences.
Multi-site operatorsOne menu standard delivered across several locations.

Organisations we serve

Al Ain Farms For Livestock Production
  • Al Ain Farms for Livestock Production
  • Al Ain Poultry Farms
  • Al Ain Dairy Factory
Etimad Holding L.L.C
  • Etimad Holding L.L.C
House Engineering Contracting L.L.C
  • House Engineering Contracting L.L.C
Nael General Contracting LLC
  • Nael General Contracting LLC
Working with us

From first brief to first meal.

  1. Your briefHeadcount, sites, shifts, dietary needs and service expectations.
  2. Site reviewWe assess kitchens, logistics and operating conditions with your team.
  3. Tailored proposalMenu cycle, staffing model, controls and commercial terms.
  4. MobilisationMenus, people and deliveries in place for day one.
  5. Continuous reviewRegular feedback, records and menu refinement.
Client alignmentA brief-led service proposal
Documented credentialsReferences for procurement review
Cuisine preferencesMenus that consider your workforce
Clear mobilisationAgreed roles and readiness requirements
Service coordinationLocations and shifts considered together
Ongoing dialogueReview and feedback arrangements
Contact

Let's plan your service.

Tell us your headcount, sites and start date so we can discuss your requirements and prepare the next steps.

Emailinfo@zadalkheir.comWhatsApp enquiries+971588855226LinkedInlinkedin.com/company/zad-al-kheir
CountryAl Ain · Abu Dhabi · United Arab Emirates
Request a proposal