What could SavorZ mean for your restaurant?

Value

The economics come down to your menu.

SavorZ can create value in several places: less food purchased through personalised portions, better use of surplus stock, and opportunities to increase the value of an order.

The saving lives almost entirely in the protein line, and a gram of ribeye is worth sixteen times a gram of chicken. A 40 seat grill doing 2,000 covers a month, with a third of guests answering the questions, buys about AED 8,200 less protein a month against a base fee of AED 1,835. The same restaurant selling burgers and chicken saves AED 1,750, which clears the fee and little else.

Your numbers

Put your restaurant in.

Change anything below. The portions and supplier prices are prefilled from the research further down, so if you only know your covers you can start there. The saving is grams multiplied by what you pay your supplier, so the only price that matters is yours, and the grade is the biggest lever on this page: Angus rather than grass fed roughly triples the saving.

Step one

What comes off each dish.

Two thousand guests of real, varied bodies, sampled on the one question the menu asks them, their height, and run through the same code your guests will use.

A ribeye and a chicken breast lose about the same shareof their weight. One is worth sixteen times the other, because you pay AED 110 a kilo for one and AED 15 for the other. That is the whole story.

The burger is the control. A patty is a weak protein source, so the solver moves it a few grams and the saving is under a dirham a plate. That one line is the whole difference between a grill and a burger bar, and the calculator will tell you the same thing with your own dishes. A check holds every figure here against the live solver on every build.

Step two

How many guests will want it.

The closest published figure to what SavorZ does is a good one. Nearly six in ten diners say they are more likely to visit a restaurant where the portion can fit them, and that rises to about three in four among guests eating less than they used to. Half were surprised by how large a restaurant plate was. Three in ten wished it had been smaller.

Read the second half of that again. The guests ordering least are the ones most likely to choose you for this, which is the opposite of how a smaller portion usually feels on a forecast.

And the appetite is growing rather than steady. The share of adults actively working to hit their protein target went from 59% in 2022 to 71% in 2025. Closer to home, 76% of UAE adults want to know the nutritional make-up of what they order. They already want this. Today they have to interrogate your menu to get it.

The planning figures on this page are 35% of covers when your staff mention it and 20% when they do not. Move the slider in the calculator to your own view.

Portions and plate size: ReFED with Datassential, August 2025, 1,509 US adults, nationally representative. Protein: International Food Information Council Food and Health Survey 2025, 3,000 US adults, with the 2022 and 2023 waves for the series. Nutrition information: Alblooshi and colleagues, PLOS ONE 2023, 1,279 UAE adults.

Analysis

Model assumptions.

• How many dishes a guest orders. No publisher gives an average item count per check for full service restaurants, only check value. This page assumes one main a cover, which is the floor.
• How often a restaurant runs out. No survey exists, so the stock push line is a share you set yourself rather than a measured figure.
• UAE trade price lists. All behind a login. Bulk butcher prices are the nearest defensible stand-in.
• Food cost by dish category. The 35 to 50% on steak against 20 to 33% on pasta is a trade rule of thumb, not a measurement.
• That every gram saved was waste. It was not. Most of it was going to be eaten by somebody who did not need it. What the page claims is that every gram was bought.

Sources

Where every number came from.

Portion weights.Taken from the weights Dubai restaurants publish on their own menus, which is what set 300g rather than 250g as the steak the model solves.

Prices.MLS UAE whole cuts; Gulf News Dubai market survey; Selina Wamucii UAE salmon.

Food cost and menu engineering. TouchBistro, Lightspeed, Toast, Square and meez on food cost percentage and contribution margin. Category splits are operator grade rather than primary, and are labelled as such.

Demand and take-up.ReFED with Datassential, August 2025, 1,509 US adults, nationally representative, on portion fit and plate size. International Food Information Council Food and Health Survey 2025, 3,000 US adults, with the 2022 and 2023 waves for the protein series. Alblooshi and colleagues, PLOS ONE 2023, 1,279 UAE adults, on wanting nutritional information. The 35% and 20% planning figures are ours, read from those surveys rather than measured in a restaurant.

Waste. WRAP on the hospitality and food service sector, 1.1 million tonnes a year, 21% spoilage and 34% plate waste, and its 2022 out-of-home survey finding 15% of the main course left and 48% of diners blaming portion size. Champions 12.3 across 114 restaurants. Beef Checkoff on shelf life.

Portions and protein. Robinson and colleagues in the BMJ, 2018; Young and Nestle, 2002 and 2003; Schoenfeld and Aragon, 2018; Morton and colleagues, 2018; Berkowitz and colleagues, 2016.

The guests.Twenty thousand sampled bodies, drawn on the one measurement the product asks a guest for: height. Health Survey for England gives a mean of 175cm for men and 162cm for women on a standard deviation of about 7cm, which is a far tighter and better measured spread than the weight distribution this model used before. Lean mass comes from height by fat free mass index, calibrated so that the average body in the sample matches what Deurenberg returns for that survey's own mean height, weight and age.