What buyers ask before they contract

Golden Cooking — شركة الطبخ الذهبي التجارية — is a registered Saudi catering company operating a production facility in Makkah Al-Mukarramah. Registration and licence documents are provided with any tender submission.

No, and we will not imply otherwise. What we hold is a commercial registration, Makkah Chamber of Commerce membership, a Civil Defense licence and a municipal licence, all listed on our credentials page.

Our production facility covers 3,194 m² across four levels. We publish our full equipment schedule with quantities rather than a headline capacity figure, because a schedule can be checked.

Yes. During the 1447 AH Hajj season we catered for pilgrim groups from Nigeria, Ghana, Mali, Uganda and Lebanon.

As early in the season as possible. Production capacity, procurement and staffing for peak days are committed months ahead.

Peak days are planned for in advance rather than absorbed on the day. The day of Arafah does not move to accommodate a kitchen, so the plan has to.

A few weeks is usually workable, and short-notice requests are worth asking about.

There is no fixed minimum. The practical question is whether the delivery schedule works.

Yes. Long-term contracts are the normal arrangement for daily meal programmes.

Expected. Volumes are adjusted against a headcount you confirm ahead of each cycle.

Yes. What matters is the route and the holding time — tell us the location and we will confirm what format works.

Meal windows are set with your site management before mobilisation, including around-the-clock operations.

Yes — buffet set-up and service are both available.

Yes. Talk to us early, because peak capacity is committed well ahead.

The more the better for large events, but tell us the date — short-notice work is sometimes possible.

We agree a confirmation point in the plan, after which changes are handled case by case.

Menus are built per contract, not chosen from a fixed list. We propose, you review, and it is fixed before production.

Tell us the group's country and expectations and we will propose a menu for your review. We will not claim a cuisine capability before working it through with you.

Yes, and they should be raised at planning stage so they are built into the menu rather than handled as an exception.

Only where it has been established for a specific menu item. We will not publish a figure we have not calculated.

Hotels, camps, sites and venues across Makkah, on schedules agreed in advance. Coverage elsewhere is discussed case by case.

Transport is temperature-controlled and routed to agreed windows, and meals are time-stamped so the interval between production and service is known.

Segregated production zones, temperature monitoring through production, holding and transport, supplier control with receiving inspection, batch traceability, labelled and dated packed formats, and a dedicated laboratory and quality control unit.

Yes. Contact us and we will arrange it.

Any certification we hold appears on our credentials page with its document. If it is not shown there, we do not hold it or have not yet supplied it for publication.

Send us the headcount, dates and location through the quote form, or message us on WhatsApp. That is enough to begin.

Yes — every enquiry generates one, and it is emailed to you.

Yes. Use the procurement page and send the specification or BOQ as issued.

Because every contract is costed against its own menu, location, format and schedule. A published price would be a number we could not honour across those variables.

Meal volume only — total meals and meals per day. It does not calculate a price, because there is no pricing engine behind it.

The languages this site is published in are listed in the language switcher at the top of any page. For contract discussions, tell us your preferred language when you make contact and we will arrange it.

During the 1447 AH Hajj season: Nigeria, Ghana, Mali, Uganda and Lebanon. We are open about the markets we have not yet served — each of those pages says so plainly.

Yes. We work directly with whoever is responsible for the group's meals — operator, agency or hotel.