What is Foodizon?
Foodizon is all about boosting the growth of restaurant chains by making kitchen operations efficient and smart. It’s operational consulting combined with applied intelligence, designed specifically for restaurants that want to scale without losing control. The core idea? Clear processes, reliable data, and decisions based on solid information. Foodizon structures operations, ensures data quality, and implements technology so restaurants can grow smoothly and efficiently.
The Main Benefit: Efficiency and Profitability
Foodizon’s approach delivers tangible results. Here are some key facts and figures that highlight its impact:
- Up to 3% increase in kitchen profitability by avoiding food waste
- One-third of all food produced globally is wasted, with over 25% coming from foodservice — Foodizon aims for zero waste
- Operational structuring leads to better raw material use and direct profitability improvements
- AI-driven anticipation of preparations, defrosting, and orders optimizes kitchen workflow
- Real-time visualization of efficiency indicators by product helps managers stay on top of operations
The Foodizon Method: Three Phases to Transform Your Restaurants
The method is unique and straightforward, combining operational experience with data science and technology. It unfolds in three phases:
Phase 1: Diagnosis — Understanding your processes from within. This means verifying system connections, checking data flow quality, comparing theoretical sales with actual consumption, identifying operational deviations, and evaluating team control practices.
Phase 2: Structure and Control — Standardizing operations and building a control culture based on reliable data. This phase ensures data reliability, standardizes processes supported by physical tools, and introduces continuous control and improvement systems with the teams.
Phase 3: Technology — Elevating operational efficiency with Foodizon Intelligence. This includes real-time efficiency indicators, AI-powered anticipation of kitchen needs, and automatic optimization of shifts and staff according to expected demand.
Specializing in Growing Restaurant Chains
Foodizon focuses on small and medium-sized groups that are rapidly expanding. These businesses need to maintain operational control, kitchen efficiency, and profitability while scaling up. The team behind Foodizon combines expertise in operations, data science, and technology to tackle the challenges that often slow down growth — like inefficiencies, lack of control, and profitability leaks.
Experience and Knowledge Driving Innovation
Foodizon is a spin-off of SOLETI, a company with over 40 years of experience in identification, labeling, and industrial traceability. SOLETI has spent the last decade applying its industrial knowledge to foodservice kitchens. This generational shift gave birth to Foodizon, aiming to help the foodservice sector tackle one of its biggest problems: food waste. The goal? To connect people and organizations with a shared mission of zero food waste.
Project Impact: Sustainable Development Goals (SDGs) Linked to Foodizon
- SDG 2: Zero Hunger — by reducing food waste and improving food availability
- SDG 12: Responsible Consumption and Production — through better resource management and waste reduction
- SDG 8: Decent Work and Economic Growth — by supporting profitable and efficient restaurant operations
- SDG 9: Industry, Innovation, and Infrastructure — leveraging technology and data science for operational improvements
- SDG 13: Climate Action — reducing environmental impact by minimizing food waste
Meet the Team Behind Foodizon
The team is a blend of operations veterans and tech innovators. Arnau Abarca, the CEO and founder, leads with a vision rooted in sustainability and efficiency. Alongside him are experts like Eric Mora, CTO, and data scientists Álex Martos and Lorenzo Damiani. Together, they bring a powerful mix of experience and knowledge to drive innovation in the foodservice industry. Their combined expertise ensures that Foodizon’s solutions are not just theoretical but practical and impactful in real-world kitchens.
