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Hospitality · UAEAgentic AI · Ops intelligence

From Gut Feel to a Daily Number, Across Every Outlet

A pan-UAE casual-dining group had grown fast across Dubai and Abu Dhabi, run entirely on instinct and WhatsApp summaries. The owner could not see sales, inventory or dish-level profit in one place. Ten weeks later, they could, with an agent suggesting what to push each morning.

~28%
Food waste reduction in 60 days
8–12%
Menu margin improvement
$80–140k/yr
Waste and labour savings
10 weeks
Build, 2025
How the system runs
The inputPOS data, no insight

Every outlet had data; nobody aggregated it. No recipe-level costing.

→
We builtUnified data model

Real-time POS feeds from every outlet in one place.

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We builtRecipes + forecasting

Ingredient draw per dish; demand signals from holidays, events, weather.

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We builtWhat-to-push agent

High-margin, high-stock dishes surfaced as each day’s specials.

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The outcomeWaste down ~28%

Menu margin up 8–12%, real-time P&L across outlets.

The situation

POS Data Everywhere, Insight Nowhere

Every outlet had POS data; nobody aggregated it. No recipe-level mapping connected dishes to the ingredients they consumed, so slow-moving and high-margin dishes were invisible. Specials were ad hoc, and demand swings from holidays, events and Ramadan surges caught the kitchens by surprise every time.

What we did

One Data Model, One Dashboard, One Daily Recommendation

A lead consultant and one AI developer built the ops intelligence layer end to end:

  • Unified the data model and integrated POS feeds across all outlets, in real time.
  • Mapped every menu item to its exact ingredient draw per cover, connecting sales to inventory for the first time.
  • Built demand forecasting with external signals: public holidays, events, weather and seasonal surges.
  • Deployed a daily what-to-push agent that surfaces high-margin, high-stock dishes as the day’s specials.
The moment it clicked

"Three of the best-selling dishes had negative contribution margin. Selling more of them was losing money."

The result

Data-Driven Daily Decisions, and a Repeatable Playbook

  • A real-time consolidated P&L and sales view across all outlets, for the first time.
  • Food waste down ~28% in the first 60 days, largely by clearing high-stock ingredients as daily specials.
  • Menu margin up 8–12% after re-engineering the loss-making dishes; emergency supplier orders down 35%.
  • Demand surge prediction lets outlets staff up 48 hours ahead of public events.

The group now runs quarterly menu engineering as standard, and the same intelligence layer is the template for every new outlet it opens.

Our fee
$22,000 – $35,000
Duration
10 weeks + tuning
Team
Lead + 1 AI developer

Client anonymised under NDA. Figures are engagement-reported ranges, measured against the baseline set at the start.

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