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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 but a rigorous financial…
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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 MENA supply chain—inflation and…