How restaurants plan inventory during Ramadan and stay profitable

Ramadan is right around the corner, and it’s that time again when restaurant operators need to reassess their staffing, inventory, and overall offerings. Because while Ramadan can bring additional operational pressure, it also presents a significant revenue opportunity—but only if the planning is done right.

Some restaurants might approach Ramadan by simply doubling everything. That means doubling staff, and doubling pantry stock. But that often just translates to higher operational costs.

The importance of changing the way you approach your inventory and stock become even more critical. Because when inventory is not properly adapted to fit the actual needs of the business, it doesn’t just increase costs, it can lead to waste, and unnecessary pressure on an already stretched team.

The Preparation Before Ramadan

The weekend before Ramadan is the best time to look into your restaurant data and see which menu items have been the most profitable for your restaurant. If possible, this can also be the time for you to assess whether there’s a way to create bundles out of certain menu items to further maximize profit.

Bundles you can create

• Quick Break Bundle (dates or light starters + soup + water or juice)
• Group Sharing Bundle (2–3 mains + large rice or bread + shared starter + dessert)
• Express Individual Combo (1 main + rice or bread + drink)
• Social Sweets & Sips Bundle (2–3 desserts or light bites + coffee or tea)
• Sustenance Combo Set (egg-based or protein-rich main + carb base like rice or bread + yogurt or fruit + water)

That said, once you’ve established your list, you can then create another shortlist of ingredients or items that you absolutely must not stock out of. You can assign a BOH staff member to constantly go through this list during service to ensure you remain fully stocked and prepared.

Here’s a quick example of items:

• Dates / key starters
• Water / juices / ice
• Soup ingredients + soup containers
• Top 2–3 proteins
• Rice / bread
• Your top-selling dessert
• Packaging SKUs (lids, cups, bags, cutlery)

Inventory Must-do’s During Ramadan Season

The great thing about Ramadan is that there’s a shared schedule for the community of diners you’ll be serving. And so with that in mind you can break up your service shifts into the following:

🌅 5 hours before sunset

This is your prep window. It’s the perfect time to assess which of your menu items will most likely be ordered the most and start prepping ingredients so when the actual orders come in, your team is ready to assemble and cook without the added stress of having to quick prep prior.

Inventory Tip: This is also when you should double-check your inventory levels, especially high-demand proteins, rice, breads, and packaging, to make sure you are fully stocked before the rush begins.

🌇 3 hours before sunset

This is your Pre-Iftar buildup. Typically this is the time when pickup and delivery starts to come in droves. BOH will most likely be busy checking off the tickets as they come in. 

Inventory Tip: Keep an eye on which items are moving faster than expected so you can track ingredient depletion in real time. FOH should then focus on managing customer expectations as the demand surges right around this time.

🌆 1 hour after sunset

This is the peak time of delivery. Right around this time you will have an idea of whether your ingredient stock will last, which can then help you recalibrate for the following wave. This is when FOH will be the busiest. 

Operations Tip: Provide a quick snack as they wait, as BOH will most likely be surging with requests. If you have additional staff, this might also be the time to start prepping sweets or beverages before the second wave comes in. You may also need to temporarily pause certain items if inventory is running low.

🌃 Post-Taraweeh

This is the second wave of orders you’ll experience. It’s also important to note that this is often the most underestimated time by restaurants. But there are high-profit opportunities here, especially if your restaurant offers desserts, coffee, or snacks that encourage social dining. 

Sales Tip: These are most likely lighter meals but still incredibly profitable, especially for cafes and bakeries. Make sure you have reserved enough inventory for this window instead of exhausting everything during Iftar.

🌉 Late night to predawn or Suhoor

While the ticket demand for this time is lesser compared to Iftar, this is still a demand profile that needs to be accommodated because of the potential revenue it can bring, especially when it comes to carb-based foods. Meals that contain ingredients that will help diners last throughout the day (like eggs, flatbreads, oatmeal, rice-based dishes, shakshouka) will definitely be the most popular. 

Inventory Tip: Plan your inventory accordingly and reserve key staples ahead of time. Revisit your combo-style sets and make sure they bundle well together. Around this time there is decision fatigue in your customers, so keep it around 3–4 bundles to make it easier for them to choose.

As we enter Ramadan season, having a restaurant tech that makes it easier to take note of your inventory stock levels becomes a game-changer in ensuring you provide your customers with the food and service they deserve. 

Wishing you all a wonderful, blessed Ramadan from your Sapaad family.