Foodics, a leading restaurant operations and financial management platform in the MENA region, revealed that 85% of merchants on its platform actively use inventory management tools, highlighting a growing shift towards technology-driven sustainability practices across the restaurant sector, according to a press communication.
This year’s theme, ‘A Global Call for Climate Change and Action,’ underscores the need to accelerate environmental action, improve resource efficiency and reduce wasteful consumption patterns that directly impact the planet.
In line with this, the F&B industry has a critical role to play, as food waste and operational inefficiencies continue to contribute to environmental and economic challenges globally.
Food waste remains one of the most pressing sustainability issues facing the restaurant industry.
Wasted food
In the UAE alone, an estimated 3.27mn tonnes of food are wasted annually, at a cost of approximately US$ 3.5bn to the economy, with around 38% of prepared food going to waste daily in Dubai and Abu Dhabi.
Much of this waste stems from over-ordering ingredients, inaccurate forecasting and overproduction. As operators seek to address these challenges, technology is becoming an increasingly important tool in driving more sustainable business practices.
The widespread adoption of inventory management solutions across the Foodics platform reflects a growing recognition among restaurant owners that greater visibility into stock levels and purchasing decisions can help improve operational efficiency and reduce unnecessary waste.
Smart operational tools
Foodics supports restaurants through a suite of smart operational tools, including Foodics AI, an advanced analytics solution that leverages predictive insights to help businesses make informed, data-driven decisions.
The platform provides real-time visibility into sales performance, customer purchasing behaviour and operational trends, enabling operators to forecast demand more accurately and optimize inventory planning.
Beyond inventory optimization, digital transformation is also helping restaurants reduce operational waste in other areas. Digital kitchen display systems (KDS) and touchscreen displays integrated with POS systems reduce reliance on paper-based processes and printed tickets, while mobile ordering, digital menus, self-service kiosks and digital receipts continue to support more sustainable day-to-day operations.
“By providing operators with greater visibility into their inventory, sales and customer demand, restaurants can make smarter decisions that not only support profitability but also contribute to broader sustainability goals,” assured Belal Zahran, Chief Revenue Officer, Foodics.
