Five industries worked hands on, so we arrive knowing where the gaps usually are.
All industries →Request a demoFour ERP platforms in house, and fifteen capability modules. The recommendation is never tied to a licence quota.
All solutions →Request a demoOne team from platform selection through to the reports on your desk.
All services →Request a demoGuides, how-tos, comparisons and a plain-English glossary, written by the consultants who deliver the projects. No form in front of any of it.
Nobody in UAE ERP publishes their tools or their pricing. We do both.
Free tools →Request a demoAn ERP and IT consultancy in Business Bay, Dubai, implementing Oracle, Microsoft, Odoo and SAP across the UAE and GCC.
Consultants in the UAE, technical team in South Asia. Cost stays sharp without cutting corners.
About QZ Infomatics →Request a demoShelf life, batch traceability and a recall you can complete
in minutes rather than days.
Food and beverage ERP covers the requirements a general system does not: batch and expiry tracking through production and distribution, recipe and yield costing, quality checkpoints against each batch, cold-chain records, and traceability that runs in both directions between raw material lot and finished goods. QZ Infomatics implements it for UAE manufacturers, distributors and multi-outlet operators.
Sector needs
Six requirements come up in almost every UAE food and beverage deployment.
Tracked from supplier receipt through production to customer delivery, with FEFO — first expired, first out — rather than plain FIFO as the removal strategy.
Dish and product cost recalculated as ingredient prices move, which matters in a market where most produce is imported and prices move with season, currency and freight.
At goods receipt, in process and before dispatch, with results recorded against the batch and non-conformances routed for disposition.
Temperature records attached to the batch rather than kept on a clipboard, which is a regulatory expectation rather than an efficiency gain.
Inspection evidence produced from the system rather than assembled from a shared drive the week before an audit.
Transfers from a central production kitchen tracked as internal movements at cost, so each outlet carries the true cost of what it received.
Traceability
Identify every finished batch it went into, and every customer that batch reached. This is the direction a recall runs in, and the practical test is whether the trace takes minutes or days.
Identify every input: the raw material lots, the supplier, the goods receipt and the quality result recorded at each checkpoint.
Fit
Bills of materials with yields and wastage, batch costing, quality checkpoints and shelf-life driven planning.
Expiry-driven stock rotation, landed cost on imported goods, and cold-chain records through the distribution leg.
Recipe costing, ingredient-level stock and central kitchen transfers. Restaurant management software covers that in full.
Head-level demand in this sector is small; the detail sits in the child pages. Restaurant management →
Recall
A batch of flour, a delivery of milk, a shipment of packaging — identify every finished batch it went into and every customer that received them.
Identify every ingredient lot and supplier that contributed to it, with the quality result recorded at each checkpoint.
UAE regulation
Food safety requirements including HACCP-based systems, temperature records, supplier approval and corrective action documentation, plus Food Watch registration and product label data for producers and importers.
For applicable products, with certificates held against the product record rather than in a folder somebody maintains.
The certificate, its scope, its expiry and the ingredients it covers all maintained against the product and the supplier — and an ingredient substitution invalidates it if nobody checks.
For anything arriving through Jebel Ali or the airports, with health certificates and clearance records attached to the lot.
Increasingly requested rather than assumed — temperature records for storage and transport, retained per batch. Cold-chain monitoring.
The common requirement across all five is the same: the system should produce the evidence, not the quality manager. Documentation assembled before an inspection is documentation that can have gaps.
Wastage
The system knows how much of each ingredient a production run or a menu period should have consumed, from the recipe. The count says how much actually went.
Which are the ones worth changing a process for. The rest is noise that costs more to chase than it returns.
Client success story
An F&B and hospitality operator in Dubai running on Odoo 14 with significant custom development in place. The engagement migrated the platform to Odoo 17 while preserving every custom module and workflow, and extended the stock adjustment document flow during the move.
A large number of UAE businesses are on an Odoo version falling out of support, carrying customisations they are afraid to break, and putting off the upgrade for exactly that reason.
Food & beverage FAQs
Food and beverage ERP software manages production, inventory and compliance for businesses handling perishable goods: recipe and formulation management, batch and expiry tracking, quality checks, yield control, and traceability from raw material to finished product. It covers what general ERP treats as an afterthought.
Because shelf life, batch traceability and food safety compliance are operational requirements rather than reporting preferences. Stock must be picked by expiry, a recall must trace in both directions within hours, and quality records must survive inspection. Systems without native batch handling push all of that into spreadsheets.
Every receipt is assigned a batch with a production or expiry date, and picking follows first-expired-first-out rather than simple first-in-first-out. Stock reports show quantity by expiry window, so slow-moving batches surface while they can still be sold or discounted rather than written off entirely.
Given a finished batch, the system identifies every raw material lot and supplier that went into it. Given a raw material lot, it identifies every finished batch and customer it reached. Both directions are needed for a recall, and the real test is whether the answer takes minutes or days.
Yes. Recipes hold ingredients, quantities, yields and process steps with version control as formulations change. Cost recalculates automatically when ingredient prices move, and allergen and nutritional data can be maintained against the recipe to support labelling requirements under UAE food regulations.
Yes. Critical control points, inspection results, temperature checks and corrective actions are recorded against the batch and production run. Non-conformances route for disposition, and the audit trail supports Dubai Municipality and other UAE inspections without maintaining a separate paper file.
Restaurant and food service operations have different needs: point of sale, kitchen display, table management, recipe costing and multi-outlet reporting rather than production batching. Those are covered on the restaurant management page, which is the right starting point for cafes, restaurant groups and cloud kitchens.
Three to six months for a manufacturer, driven by recipe and batch data rather than configuration. Restaurant and food service rollouts are faster, typically weeks per outlet. Both benefit from going live outside a seasonal peak, since neither kitchen nor plant staff can absorb a new system during their busiest period.
Talk to a consultant
Book a free 30 minute call with QZ Infomatics in Dubai. You will leave it with a platform recommendation, the reasoning behind it, a realistic timeline and an indicative budget band — before you commit to anything.
