ECA Training Coverage
The Egyptian Chefs Association recently organized a two-day workshop on Food Costing, addressing a critical issue faced by the culinary industry today—rising ingredient costs and the demand for value for money. This workshop aimed to equip chefs and restaurant managers and operators with the knowledge to maintain affordability in their menus while ensuring profitability. Ayman Attia, a seasoned Cost Controller from Steigenberger Hotel El Tahrir, led the workshop, sharing his 21 years of expertise in hotel accounting and cost control.
Understanding Food Costing and Profitability
The core of the workshop emphasized the importance of understanding food costing to drive a restaurant’s profitability. Attendees learned that merely having reports and accounts is not enough; one must analyze the food cost trends over time to implement precise actions. For example, a rise in food costs from 22% in January to 24% in February could be due to several factors such as changes in the mix of products sold, higher wastage, etc. Each reason may have a different action plan to be implemented.
Sales Records and Standardized Recipes
Ayman Attia explained the significance of historical sales records and standardized recipes. These tools help in estimating the amount of food products needed based on expected sales volume. By accurately predicting needs, restaurants can avoid over-purchasing and reduce waste.
Cost-Effective Purchasing and Storage
Efficient purchasing, receiving, and storage of food products were highlighted as essential practices. Ayman demonstrated methods for calculating the cost of food sold and the percentage of food cost, along with the concept of the popularity index to estimate actual costs accurately.
Menu Planning to Reduce Food Waste
Ayman emphasized the importance of menu planning in reducing food waste. By designing menus that use ingredients efficiently, restaurants can cut down on excess and improve profitability.
Identifying Hidden Expenses
Identifying and managing hidden expenses was another critical topic. Understanding all aspects of food costs, including hidden ones, enables better financial management and cost reduction.
Maintaining High Quality
Maintaining high quality while reducing costs was discussed as a key to customer satisfaction and repeat business. Ayman explained that quality should never be compromised even when cutting costs.
Technical Terminology
Ayman also introduced several technical terms used in food costing, such as: LIFO (Last In, First Out) and FIFO (First In, First Out) Systems: These inventory management systems help in tracking and managing stock effectively. And Bar Stock; to ensure cost efficiency and reduce wastage.
The workshop was a resounding success, providing attendees with valuable insights and practical tools to manage food costing effectively and address the challenges of rising ingredient costs. The Egyptian Chefs Association expressed its gratitude to Ayman Attia for his comprehensive training and dedication.