In the place of robotic chefs and AI-supported recipe generation that once stole the show, something new is taking over the F&B space.
Clients today are keen to feel understood and catered for personally, as much as they want quick and efficient service. In response to this trend, restaurants in the MENA region use data and AI tools to deliver a certain mood, alongside a meal, and create a truly personalised experience. Results speak for themselves. Restaurants that use AI for targeted upselling and menu suggestions demonstrate higher average ticket sizes and more repeat visits.
That’s not surprising if we look at customer preferences. 48% of respondents use AI for meal planning, while 67% prefer dining at tech-enabled restaurants. Industry response to this pattern is clear: 76% of MENA-based retailers have already integrated AI into their operations, while 58% plan to do so within the next two years.
The rise of dynamic, real-time menus
One of the most thrilling developments in restaurant tech is the rise of real-time adaptive menus, sometimes referred to as “NeuroMenus.” They change in response to the business’s demands and the surroundings. For instance, if certain items are unavailable or specific ingredients are out of stock, the menu adjusts quickly to remove them and suggest suitable alternatives.
To maximise revenue and customer satisfaction, the menu can be modified, including featured dishes and prices, on days with changeable weather or during periods of high traffic.
According to data, dynamic pricing models have raised restaurant sales by 10% and revenue by 6% during busy times.
Autonomous dark kitchens 2.0
Dark kitchens and cloud kitchens were initially seen as a way to cut costs and operate with fewer staff. In the MENA region, however, they are emerging as highly intelligent, automated ecosystems. Thanks to AI integration, they can predict demand, automate purchases, and improve kitchen operations in real time.
Cloud kitchens are expected to account for 13% of the regional FoodTech market by 2025, indicating that the trend towards complete automation is rapidly gaining momentum.
Furthermore, menu engines supported by AI now take into account ecological and sustainability goals. Intelligent inventory management can reduce waste by 15–20%, while predictive analytics can minimise food waste by up to 50%.
AI as a сreative ally
While to date much of the focus has been on operations, AI systems now assist in suggesting new flavour combinations, drawing from chemistry and global trends. They can also spot emerging taste trends using review data and prototype recipes based on demand predictions.
A global survey reveals that 45% of chefs have integrated AI into their recipe development, and 74% of restaurant operators report operational efficiencies resulting from AI implementation.
What’s next?
Utility, knowledge, and connection are key priorities for the future of restaurant technology in the MENA region. In response to changing preferences, restaurants are using AI and connected platforms to improve customer service, run smarter kitchens, and expand sustainably.
The most creative culinary companies in the area are redefining what eating can and should be in the era of intelligent technology.
