1. Parties: Identification of the head tenant (sublessor) and subtenant (sublessee), including full legal names, trade license details, and authorized representatives
2. Background: Context of the sublease, including reference to the master lease and confirmation of authority to sublease
3. Definitions: Key terms used throughout the agreement, including specific restaurant and UAE regulatory terminology
4. Demised Premises: Detailed description of the subleased space, including exact measurements and designated areas
5. Term and Renewal: Duration of sublease, commencement date, expiry date, and renewal options
6. Rent and Payment Terms: Base rent, payment schedule, security deposit, and other financial obligations
7. Permitted Use: Specific restaurant operations permitted, including type of cuisine and service
8. Licensing and Compliance: Requirements for obtaining and maintaining necessary permits and licenses
9. Fit-out and Alterations: Rules for premises modification, kitchen installation, and renovation requirements
10. Utilities and Services: Responsibility for utilities, waste management, and shared services
11. Maintenance and Repairs: Obligations for premises upkeep, equipment maintenance, and repairs
12. Insurance Requirements: Mandatory insurance coverage for property, liability, and business operations
13. Assignment and Subletting: Restrictions on further subletting or assignment of the lease
14. Default and Remedies: Events of default and corresponding remedies available to parties
15. Termination: Conditions and procedures for early termination
16. Governing Law and Jurisdiction: Application of UAE laws and jurisdiction for dispute resolution
