Inside the quiet rise of AI in Lebanon’s restaurant industry

When I first entered the restaurant business, I knew I would have my hands full with challenges. From payroll management and hidden operational costs to maintaining consistent customer retention, the realities of running a restaurant quickly became clear. Without a doubt, it was the toughest industry I had experienced in my years working in customer service.

Restaurants operate in an environment where margins are thin and small mistakes can quickly become costly. Every decision—from staffing schedules to ingredient purchasing— can determine whether a business turns a profit or struggles to stay afloat. In Lebanon’s current economic climate, these pressures are even more pronounced.

Yet these very challenges are beginning to push restaurant operators toward new solutions. Increasingly, artificial intelligence is emerging as a tool that can help entrepreneurs navigate the complexity of running a food business.

Artificial intelligence is often associated with futuristic technologies and Silicon Valley giants. Yet in Lebanon, one of the sectors where AI may have the most immediate and practical impact is far less glamorous: the food and beverage industry.

Across the country, restaurants, cafés, and food startups are quietly exploring how AI can help them address a problem that has plagued the sector for years—high operational costs combined with unpredictable revenues.

A data revolution in restaurant management

Globally, artificial intelligence is already being used in restaurants to optimize everything from inventory management to customer behavior analysis. Platforms such as Toast and Square provide restaurant operators with real-time data on sales, customer preferences, and operational performance, helping them forecast demand and manage resources more efficiently.

Industry research shows that predictive analytics systems are increasingly being used to forecast demand and optimize inventory, allowing restaurants to reduce waste and make smarter purchasing decisions. According to a report by Modern Restaurant Management, AI-powered predictive ordering systems can significantly reduce food waste and improve supply planning.

Other restaurant technology platforms demonstrate how point-of-sale data can be transformed into forecasting models that guide staffing and purchasing decisions.

Managing Costs in an Unstable Economy

Perhaps the most immediate benefit AI could bring to Lebanon’s restaurant industry is improved cost control.

Food businesses operate on notoriously thin margins even in stable economies. In Lebanon, where ingredient prices fluctuate and purchasing power has eroded dramatically since the 2019 financial collapse, managing expenses has become even more difficult.

AI-powered systems can analyze purchasing data and suggest optimal inventory levels, reducing over-ordering and food waste. Academic research also shows that AI-enabled monitoring systems can significantly reduce food waste in restaurant environments.

Other peer-reviewed research reports reductions of roughly 30 percent in food waste after adopting AI-based monitoring tools.

A sector still driven by instinct

Yet despite the growing availability of operational data through point-of-sale systems, most Lebanese restaurants still rely heavily on intuition rather than structured analytics.

“Most F&B businesses in Lebanon still make decisions based on instinct and experience rather than structured data,” says Christophe Zoghbi, founder of ZAKA AI.

“Operators are sharp and deeply familiar with their clientele, but few systematically analyze contribution margins, demand trends, or SKU-level waste. POS systems generate data, yet they are rarely transformed into forecasting or optimization tools. Decision-making remains human-driven, with data playing a limited analytical role.”

This reality highlights one of the biggest opportunities for AI adoption in Lebanon’s restaurant sector.

Global examples show the potential

The potential benefits are not theoretical. International restaurant chains have already demonstrated how AI can improve operational performance.

McDonald’s acquired the AI personalization company Dynamic Yield in a deal reportedly worth more than $300 million in order to deploy machine-learning-powered menu recommendations and demand forecasting systems. These systems analyze contextual factors such as weather, time of day, and purchasing patterns to recommend menu items and optimize kitchen operations.

From luxury to necessity

For many restaurant owners, artificial intelligence may still appear to be a luxury rather than a necessity. Yet that perception may change quickly. Christophe Zoghbi argues that AI initially functions as an optimization layer but gradually becomes essential infrastructure. “Initially, AI functions as an optimization layer,” Zoghbi explains.

“But over time it becomes mission critical. Once a restaurant relies on predictive demand planning, staffing optimization, or automated inventory control, removing those systems would immediately increase waste and inefficiency.

“In a low-margin industry, even a five percent efficiency improvement can determine profitability,” he says. “At that point, AI is no longer a luxury—it becomes a structural advantage.”

A quiet transformation

Lebanon’s food culture has always been shaped by resilience and adaptation. From familyrun neighborhood eateries to ambitious culinary startups, the sector has repeatedly found ways to reinvent itself despite economic hardship.

Artificial intelligence will never be a magic wand that has all the answers. Like a spatula or a knife in the kitchen, it is simply a tool. Its value ultimately depends on the skill and judgment of the people using it.