A software company focused on food business operations, Bountip, has convened chefs and food service professionals in Lagos for its Chef’s Roundtable, an industry engagement examining how technology can address inventory management, food waste, rising operational costs and efficiency challenges in Nigeria’s restaurant industry.

The event featured product demonstrations, industry discussions and networking, providing participants with an opportunity to share experiences and explore how digital solutions can improve cost management and business performance.

Discussions highlighted recurring challenges confronting restaurant operators, including tracking ingredients between storage facilities and kitchens, monitoring food waste, calculating production costs and integrating restaurant management software with existing accounting systems.

President of the Restaurant, Cafés, Bars and Clubs Association and Managing Director/Chief Executive Officer of Viande D Enterprise, Dr. Morenike George-Taylor, emphasised the importance of flexibility in adopting business software, saying food businesses have different operational structures and requirements.

“Every business is different. Your software should understand that,” she said.

According to George-Taylor, restaurant management technology should address the realities of daily operations, from inventory management and food costing to monitoring business performance. She stressed that software should simplify processes, strengthen accountability and provide reliable information for management decisions.

She also highlighted the need for technology providers to understand the specific challenges of food service operators rather than introduce rigid systems that require businesses to abandon established workflows.

Reflecting on her experience with Bountip, George-Taylor disclosed that she was considering extending the platform’s use to three additional businesses, citing the importance of adaptable technology across different business operations.

Business Growth Strategist at Bountip, Precious Oyelami, explained the company’s approach to developing technology for the food service industry, arguing that restaurant operations should be understood primarily through the lens of cost management.

“At Bountip, what we’ve done is build software that protects the time you put into your creativity,” Oyelami said. She noted that although food is the product being sold, running a food service business involves more than preparing and serving meals, as operators must account for the resources, time and financial commitments involved in production.

“I like to believe that the food service business is more of a cost management business. That’s the business side of it; food just happens to be the product,” she said.

According to Oyelami, the company’s technology is intended to help operators track expenditure, account for their financial commitments and understand what remains after resources have been deployed.

“Whatever we’re doing here today is simply to ensure that the time you put into sharing your expertise and creating these beautiful experiences for people doesn’t go to waste. Every naira, every dollar you put in, you’re able to track and tell the story around it: what went out and what is left for you,” she said.

She explained that Bountip’s product portfolio addresses different operational needs within the food service industry.

We have a suite of products. We have products for every level of food service business. We have Bountip Core, Bountip Go, and Bountip Bake, and we’re going to be taking that one step at a time,” she added.

Inventory management was another major focus of the roundtable, particularly the difficulty of tracking ingredients as they move from a restaurant’s main store to the kitchen.

Chef Joe, one of the participants, observed that some inventory systems deduct stock directly from the main store without recording its transfer into the kitchen. This creates gaps in accountability, making it difficult for operators to determine where ingredients are held and consumed.

In response, the Bountip team demonstrated how its platform supports separate inventory points and stock requisitions, enabling operators to monitor ingredients from storage through to kitchen use. This provides greater visibility into stock movements, helping businesses identify discrepancies and strengthen internal controls.

Food waste management also featured prominently. The team demonstrated how the platform records inventory and menu-related waste, allowing operators to identify losses, assess their financial implications and make informed adjustments to purchasing and food preparation.

Participants also raised questions about integrating Bountip with existing accounting software. The team explained that integration requirements depend on the systems involved and would be addressed on a case-by-case basis.

During the event, Bountip showcased features of Bountip Core, its restaurant operations platform, including recipe management, food costing, menu engineering, customer management and digital menus.

These functions support consistency in food preparation, help operators understand the cost of producing individual dishes, inform pricing decisions and improve customer management.

Beyond product demonstrations, the roundtable provided an opportunity for Bountip to gather feedback from industry professionals. Participants discussed their operational needs, examined aspects of the company’s product development roadmap and suggested areas for improvement.

The programme also featured a culinary experience and networking sessions, allowing participants to exchange experiences and discuss common challenges within the sector.

Bountip’s wider product portfolio includes Bountip Bake, designed for bakeries and food production businesses, and Bountip Go, which focuses on order and queue management.

The discussions highlighted the growing importance of combining culinary expertise with structured business management. As restaurant operators contend with rising operating costs and profitability pressures, effective inventory monitoring, accurate food costing, waste management and financial accountability remain essential considerations for sustainable operations.

The engagement also underscored the role of collaboration between technology providers and industry practitioners in developing digital solutions that respond to the

practical realities of Nigeria’s food service and hospitality sector.