Pod 1American dinerOpening soon
Flips at 5pm: pancakes, eggs and bottomless coffee by day; smash burgers, dogs and loaded fries after dark.
Westwood Grande 1, Retail 1, Jumeirah Village Circle (JVC), Dubai
About Edibles
We design food brands that share one kitchen
The same team and supply chain sit behind every one of them. We run our own brands, build them for partners, and bring the same kitchen to your events and your office.
What we do
Four lines of work, one team
Everything we do runs on the same people, suppliers and standards. That’s the point.
Our brands
We build group-owned concepts around expert chefs and prove them in our own kitchens, starting with BADDIES.
Consultancy
We build a new brand for you, rebuild one that isn’t working, co-build one as a joint venture, or run our brands from your kitchen.
Events
Pop-ups, launches, corporate days and private tables, cooked by our chefs.
Catering
Office breakfasts, team lunches and party spreads, packed to travel.
Why Pods
Every Pod a cuisine. Every brand shares the kitchen
A Pod is a cuisine vertical — American, Arabic, Italian — with a dine-in restaurant up front and delivery-only brands behind it. Its brands share the manpower, equipment, ingredients and processes of one kitchen. That lets us launch distinct concepts quickly and with less risk, then keep adapting to what diners actually order.
- Faster launches: a new brand plugs into a kitchen, team and supply chain that are already running.
- One standard: the same guest experience across dine-in, delivery and pop-ups.
- Room to pivot: we can pilot, tweak and change a menu without a rebuild.
- Shared costs: shared operations bring real savings on labour and logistics.
- Their own identity: every brand keeps its own name, menu and following.
Time-slot optimisation
Pair a breakfast brand with a dinner brand and one kitchen stays busy from morning to late night.
A brand that can’t be cooked at 9pm on a Friday isn’t a brand
How we work
Four rules on the pass
Kitchen first
We design the operation before the logo.
Chefs and brand people, one room
Recipes, costings and identity get made together, so nothing is lost in the handover.
Read the numbers, trust the palate
Sales data tells us what to tweak. Tastings tell us what to keep.
Launch, then sharpen
Opening day is the start. The first 3 months are where a menu gets good.
The team
Chefs first, then everything else
Our culinary team and our brand side work in one room, so what goes on the plate and how it looks are decided together.
Kitchens our team has cooked in
- The Meydan Hotel
- The H Dubai
- Aloft City Centre Deira
- Madinat Jumeirah
- Mina A’Salam
Culinary
Michelin-level craft with the discipline of high-volume service: menu R&D and concept incubation, central-kitchen design, cost and SKU engineering, SOPs, food safety and training. Pre-openings across Dubai’s leisure destinations and high-volume delivery platforms, and kitchens in Japan, Peru, Ibiza and elsewhere in South America and Europe.
Brand and design
Culturally resonant F&B brands, including Sweetgreen’s Middle East adaptation, the Hotbun revamp and the launch of Halapop.
The company
Based in Dubai, with our first brand opening soon
A new concept, a Pod in the kitchen you already have, an event or office catering: tell us what you’re planning.
Get in touch
Registered as Edibles Restaurant L.L.C., Dubai, UAE.