A brief presentation to describe how a Restaurant ERP System, like Polaris ERP, is the ultimate solution for managing restaurant waste. This report is useful for both small and medium restaurants and for restaurant chains and groups, who are the large producers of waste in the F&B industry, and also lose the most to waste and improperly optimized processes. It presents important facts and figures about the costs of restaurant waste across the world and in the UAE, reflecting on ERP inventory system as the ultimate solution to optimize restaurant businesses to reduce their waste, and implicitly to cut their losses. From inventory control, food cost management, cost of goods sold (COGS), real time inventory tracking, stock level monitoring, or shelf life management, all these processes are interconnected into the ERP inventory system. This presentation delineates the restaurant waste management model with Polaris ERP, an advanced advanced AI-driven solution tailored for the F&B industry, is an efficient ERP inventory system crafted to enhance operations, boost profits, and minimize costs.

1. ERP INVENTORY SYSTEM:
By Elena Cazacu
The Ultimate Solution for
Restaurant Waste Management in 2024

2. CAPGEMINI RESEARCH INSTITUTE, 2022
If food waste were a country, it would be the
third-largest emitter of greenhouse gasses
(GHGs) globally (8–10% of global emissions),
after the US and China

3. Food waste is a weighty
problem in the UAE, with
38% of food prepared
wasted at a cost of
6 BILLION AED.
Food waste is
also impacting
the
environment
due to its
greenhouse
emissions,
accelerating
the effects of
climate change.
RESTAURANT WASTE
MANAGEMENT 1/2
COP28 KEY FINDINGS
According to a
recent report,
restaurants and
food-based
businesses incur
losses of up to
$2.6 trillion due
to food waste
annually,
worldwide.
Handling and
mitigating food
waste, alongside
packaging, and
other
byproducts, with
the purpose of
reducing the
environmental
impact.

4. ERP INVENTORY MISSION
Until such a collaboration is
exercised and reached, the
most practical solution for
restaurant owners to reduce
food waste in their restaurants
is to employ an erp inventory
system.
Need to be responsible
for setting waste
reduction goals country-
wise.
To combat food
waste, experts
suggest
collaboration:
Should take actions on
optimizing operations, to
cut waste in restaurants.
Consumer should
become aware of their
own impact, making
mindful food choices.
RESTAURANT WASTE
MANAGEMENT 2/2

5. The ERP Inventory System
integrates with other business
modules, such as point of sales
(POS), supplier management,
or financial accounting, to
offer a comprehensive
approach to resource planning
and facilitate efficient
decision-making across the
organization.
A restaurant enterprise resource planning (ERP) inventory system is a
centralized platform used for monitoring, controlling and optimizing the
inventory-related processes:
WHAT IS A RESTAURANT
ERP INVENTORY SYSTEM

6. Effective in the restaurant industry, inventory control software
ensures real-time tracking and process automation, reducing
errors and waste while enabling informed decision-making for
managers and owners. Its integration minimizes losses and
contributes to the overall operational efficiency.
Efficient restaurant waste management is pivotal for controlling
food costs, encompassing expenses such as goods purchased and
kitchen operations. An ERP inventory system organizes kitchens,
offering insights into product details, expiration dates, and
replenishment needs, aiding proactive waste reduction strategies
for enhanced restaurant efficiency.
Tracking and managing the Cost of Goods Sold (COGS) is vital for
restaurant waste management, as it covers raw materials and
production expenses. Efficiently managing COGS through tools
like an ERP inventory system provides insights that empower
owners to minimize waste, reduce excess inventory, and
implement sustainable operational strategies.
Inventory Control Software
Food Cost Management
Cost of Goods Sold (COGS)
Formula for COGS:
COGS = Beginning
Inventory + Purchases −
Ending Inventory
HOW CAN AN ERP INVENTORY SYSTEM HELP TO
REDUCE YOUR RESTAURANT’S WASTE? 1/2

7. ERP inventory systems enable real-time tracking of products and
goods, empowering restaurant owners to proactively manage
inventory and minimize waste through timely utilization and
replenishment. This aligns with sustainable practices, optimizing
resource utilization in restaurant operations.
In ERP inventory management, monitoring stock levels entails
continuous observation to proactively manage inventory, aiming
to reduce waste. This involves preventing overstocking,
minimizing out-of-stock situations, aligning stock levels with
demand, and identifying slow-moving items through methods
like first in first out (FIFO).
In an ERP inventory system, Shelf Life Management promotes a
proactive approach to waste reduction by ensuring efficient
utilization of products. Automated alerts for approaching
expiration dates enable owners to incorporate items promptly
into dishes, minimizing spoilage and optimizing inventory use for
operational efficiency and sustainability.
Real-Time Inventory Tracking
Stock Level Monitoring
Shelf Life Management
The real-time inventory
tracking feature empowers
restaurant owners to
proactively manage their
inventory, identifying products
that need prompt utilization to
prevent wastage.
HOW CAN AN ERP INVENTORY SYSTEM HELP TO
REDUCE YOUR RESTAURANT’S WASTE? 2/2

8. Inventory Control
Software
Food Cost
Management
Cost of Goods Sold
(COGS)
Real-Time
Inventory Tracking
Stock Level
Monitoring
Shelf Life
Management
RESTAURANT WASTE MANAGEMENT
MODEL WITH POLARIS ERP

9. SRM minimizes waste
by optimizing
communication,
deliveries, and inventory
collaboration.
Supplier Relationship
Management (SRM)
Streamlines processes,
reducing waste
through efficient and
error-free transactions.
COMPLEX RESTAURANT
INVENTORY MANAGEMENT
Procurement
Automation
Streamlines operations,
reducing waste
through efficient
coordination and
communication.
Multi-Location
Inventory Management

10. Supplier
Relationships
Management
01
Cultivating strong bonds with
suppliers is foundational for a
reliable and sustainable supply
chain, crucial for both inventory
management and waste reduction.
SRM involves negotiating
contracts, ensuring timely
deliveries, and maintaining
optimal stock levels.
By fostering transparent
and accountable
relationships, SRM
minimizes disruptions,
enhances inventory
control, and contributes to
reducing waste through
efficient supply chain
practices.
02
03

11. Multi-Location
Inventory
Management
01
For restaurant chains and
franchises, consistent inventory
control across multiple locations is
essential for waste reduction.
Multi-location inventory
management focuses on
creating a centralized
system that synchronizes
stock levels, streamlines
procurement, and facilitates
seamless communication
between outlets.
This approach ensures
uniformity, reduces excess
stock, and enhances waste
management practices
across diverse locations.
02
03

12. Procurement
Automation
01
Automating procurement
processes is not just about
efficiency; it's a strategic move
towards minimizing waste in
restaurant operations.
Automation streamlines
order generation, approvals,
and supplier
communications, reducing
human errors and
expediting the procurement
cycle.
By incorporating technology
into procurement workflows,
restaurant owners can
enhance accuracy, optimize
costs, and contribute to waste
reduction through more
controlled and streamlined
inventory management.
02
03

13. FINAL THOUGHTS
Minimizing food waste in restaurant businesses
remains a significant journey.
While the ultimate goal is aligning legislation
with proactive restaurant involvement and
consumer responsibility, the adoption of an
enterprise resource planning (ERP) inventory
system is the best solution.
An ERP inventory system not only helps in
reducing food waste but also curbs costs arising
from spoilage, ultimately enhancing restaurants'
profitability.
Polaris Technology, an
advanced AI-driven solution
tailored for the F&B industry,
is an efficient ERP inventory
system crafted to enhance
operations, boost profits, and
minimize costs.

14. THANK
YOU!