As the UAE pushes to cut food loss by 2030, restaurants are increasingly turning to inventory management and digital tools to improve efficiency and sustainability.
As the UAE continues efforts to reduce food loss and waste, restaurants are increasingly turning to technology to improve efficiency and support sustainability goals.
According to Foodics, a restaurant operations and financial management platform serving the MENA region, 85% of merchants on its platform actively use inventory management tools to monitor stock levels, improve purchasing decisions and reduce unnecessary waste.
The trend comes as sustainability gains greater importance across the food and beverage sector, supported by initiatives such as Ne’ma, which aims to halve food loss and waste by 2030.
Food waste remains a significant challenge in the UAE. According to figures shared by Foodics, an estimated 3.27 million tonnes of food are wasted annually across the country, with losses costing the economy approximately $3.5 billion each year. The company also noted that around 38% of prepared food is discarded daily in Dubai and Abu Dhabi.
Industry experts point to over-ordering, inaccurate forecasting and overproduction as some of the main causes of waste within restaurant operations.
To address these challenges, many operators are adopting digital tools that provide greater visibility into inventory levels and purchasing patterns. By tracking stock more accurately and identifying demand trends, restaurants can make more informed decisions about ordering and production.
Foodics said its platform includes inventory management solutions and advanced analytics tools designed to help businesses forecast demand and optimise stock planning. The company noted that access to historical sales data, seasonal trends and customer purchasing behaviour can help restaurants reduce the risk of overstocking and overproduction.
Beyond inventory management, digital transformation is also changing day-to-day restaurant operations. Digital kitchen display systems, electronic ordering solutions, self-service kiosks, digital menus and digital receipts are increasingly replacing paper-based processes, helping businesses streamline workflows while reducing material waste.
Belal Zahran, Chief Revenue Officer at Foodics, said technology is becoming an important tool as restaurants balance sustainability goals with operational pressures.
“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,” he said.
As the UAE advances national initiatives aimed at reducing food waste, technology is expected to play an increasingly important role in helping restaurants build more efficient and sustainable operations.
