News

Deliverect Rolls Out Self-Order Kiosks Across MENA

The restaurant tech firm is bringing its in-store ordering kiosks to the Middle East as operators look to cut queues and push higher-value orders.

Published

10 months ago

January 7, 2026

Joanna Melki

deliverect rolls out self-order kiosks across mena

Deliverect has launched its self-service ordering kiosks in the Middle East and North Africa, extending its footprint in a region where an expanding food and beverage sector means that restaurants are under pressure to move faster with fewer staff.

The product, Deliverect Kiosk, allows customers to browse menus, place orders and pay directly at in-store screens, without any staff involvement. For operators, the pitch is straightforward: shorter queues, faster throughput and higher average spend.

Deliverect says the kiosk is tightly integrated into its broader ordering platform, syncing menus and availability across locations in real time. Built-in upselling and bundling features are designed to nudge customers toward higher-value baskets without adding friction at the counter.

Data from Europe shows the potential gains that the system can achieve: Restaurants using its kiosks in Germany, Spain, Italy, Switzerland, Belgium and the UK have cut average order times by 17%. Half of all kiosk orders included an upsell, while ticket sizes were around 30% higher than traditional ordering flows, according to the company.

Naji Haddad, Vice President of EMEA at Deliverect, said the regional launch reflects growing demand for automation among restaurant operators. “The launch of Deliverect Kiosk represents another important milestone for the company, where restaurants can reap the benefits and accelerate their business revenues even more while also enhancing customer experiences,” he said.

Haddad also pointed to the system’s adoption by international brands as a signal of its maturity. “Not only is Deliverect Kiosk a catalyst when it comes to boosting productivity and sales, but this user-friendly innovative tech system is widely used by some of the popular brands in the world today,” the VP added.

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The kiosks are offered in multiple formats, including floor-standing, wall-mounted and countertop models, making them suitable for quick-service, counter-service and dine-in restaurants. Stock levels are synchronized with point-of-sale systems so customers only see what is actually available.

As competition intensifies across the region’s dining hubs, tools that increase order speed and spending without adding headcount are becoming less of a nice-to-have. Deliverect is betting that kiosks will be part of that shift.

News

Abu Dhabi’s Robot Kitchen Is Serving Up Biryani, Not Burgers

Circus SE wants to put a tiny automated factory inside the buildings where Gulf residents live and work, bypassing part of last-mile delivery.

Published

6 days ago

October 20, 2026

Nour Nasir

abu dhabi's robot kitchen is serving up biryani not burgers

Circus SE

The most telling thing about a new autonomous kitchen now running in Abu Dhabi’s Marina Square is what it won’t cook:

“We don’t do fast food,” says Nikolas Bullwinkel, Founder and CEO of Circus SE. “We’ve actively decided not to build a machine that can only do burgers”.

Instead, the CA-1 system is built around pot-based cooking: curries, pastas, soups and rice dishes. After experimenting with highly personalized recipes, Circus deliberately leaned back toward recognizable food. “We’re going with a chicken biryani because you know it,” Bullwinkel says of the AED 40 dish.

circus se ca-1 robot system

The Germany-based robotics and food technology company operates across eight countries, and Abu Dhabi is its first deployment outside Europe. More locations are expected there and in Dubai.

In Germany, its units can be placed in supermarkets, gas stations, airports and hospitals. In the Gulf, Bullwinkel wants them inside residential and office buildings, replacing some of the complexity of last-mile delivery. “We’re basically bringing a very tiny factory a few square meters into your building,” he says. Catering company Royal Prestige supplies the ingredients and knowledge of local tastes.

The CA-1 manages up to 36 refrigerated ingredient silos alongside automated induction cooking, robotic plating and a self-cleaning dishwasher. Two robotic arms move ingredients through the system with minimal human intervention. It can produce up to 120 hot meals an hour, and a meal such as rice and curry can take around three to four minutes.

Also Read: Ooredoo Qatar’s 5G+ Network Is Built For Machines As Much As People

Five cameras and multiple sensors monitor heat, temperature and consistency, an attempt to approximate what a chef perceives. “You can hear something gets burned, you can smell it, you can see it at some point,” Bullwinkel says. CircusOS, the company’s operating system, adjusts recipes in real time.

You might think of the platform as a threat to kitchen staff, but Bullwinkel frames Circus as a way for chefs to develop recipes and distribute them at scale. With that being said, rising labor costs and shortages are also part of his case for automation.