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“The Zero-Waste Kitchen: Sustainability as a Profit Center in the Middle East”?
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Abstract: For decades, the hospitality industry in the UAE and Saudi Arabia operated under a model of “unlimited abundance.” However, with the UAE’s National Food Security Strategy 2051 and Saudi Arabia’s Vision 2030, the tide has turned. This article explores how a “Zero-Waste” approach is no longer an idealistic niche…
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Part 2: The Efficiency Audit – Optimizing Labor Costs Without Cutting Quality
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Abstract: Labor is typically the second-largest expense for a GCC restaurant after food cost. However, in an era of rising corporate tax and mall rents, “cutting headcount” is a blunt instrument that often backfires. Part 2 of this masterclass focuses on Efficiency over Cuts. We explore AI-powered scheduling, the “Minutes…
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The Talent War: Staff Retention and Labor Cost Optimization in the GCC Hospitality Sector?
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As Isadore Sharp, the founder of Four Seasons, once said: “The reason for our success is no secret. It comes down to one single principle that transcends time and geography… the simple idea that if you treat people well, the way you would like to be treated, they will do…
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Part 2: The Operational Engine – Supply Chains and Digital Resilience
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For Part one : https://foodresso.com/the-architecture-of-appetite-in-gcc-leveraging-behavioral-economics-to-optimize-restaurant-margins/ Abstract: Operational excellence in 2025 requires more than just a well-designed menu; it requires a resilient backend. Part 2 of this series moves into the “engine room,” analyzing the Menu Engineering Matrix and the shift toward digital-first models. We address the unique challenges of the…
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The Architecture of Appetite in GCC : Leveraging Behavioral Economics to Optimize Restaurant Margins
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Part 1: The Behavioral Blueprint – Engineering the Consumer Decision for Maximum EBITDA Abstract: In the high-stakes F&B markets of Dubai, Riyadh, and Doha, the menu is often the most undervalued strategic asset. This article shifts the perspective from culinary artistry to behavioral economics. By analyzing the “Architecture of Appetite,”…
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How to Start a Sustainable Food Business: From Vision to Execution
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The demand for sustainable food products is rising globally as consumers become more aware of environmental issues and ethical sourcing. But for entrepreneurs, turning that demand into a viable, scalable, and profitable business requires more than good intentions. It requires strategy, discipline, and innovation. At FoodResso, we support food startups…
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Smart Supply Chain Management in the Food Industry: From Source to Shelf
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Introduction Managing a food supply chain is one of the most challenging and critical functions in any food company. Whether you’re sourcing ingredients across borders, managing local supplier relationships, or ensuring temperature control during transport, an efficient supply chain is essential for product quality, profitability, and compliance. In this guide,…
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Smart Stock Management in Fresh and Long-Shelf-Life Food Production
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Introduction Effective stock management is one of the most critical aspects of food production. From managing perishable raw ingredients to organizing bulk packaging for shelf-stable goods, your inventory strategy can make or break production efficiency, product quality, and profitability. At FoodResso, we help food businesses of all sizes implement stock…
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