Your Food Costs Are Eating Your Profits
The average restaurant loses 5–10% of its potential profit every month due to uncontrolled food costs. Over portioning, supplier price creep, waste, and uncosted recipes silently drain your margins — and most owners don't see it until it's too late.
Chef Tarek BouGhanam has helped restaurants across Lebanon and the GCC bring their food cost percentages under control — without sacrificing quality or customer satisfaction.
What's Included:
- ✅ Full food cost audit of your current menu
- ✅ Recipe costing & standardization
- ✅ Supplier price benchmarking & negotiation guidance
- ✅ Portion control system setup
- ✅ Target food cost % per category
- ✅ Final report with clear action steps
Who Is This For?
Restaurant owners and F&B managers who know their food costs are too high but don't know exactly where the leaks are — and want a professional to find and fix them.
How It Works:
- Book & pay the 50% deposit
- Onboarding call within 24 hours to review your current situation
- You share your recipes, supplier invoices, and sales data
- Chef Tarek delivers your full cost control report and action plan
- Remaining 50% due upon delivery
"Reducing your food cost by just 3% on a $50,000/month revenue restaurant saves you $1,500 every single month."
هذه الخدمة بالعربية
تكاليف الطعام تأكل أرباحك بصمت — حان وقت التغيير. مع الشيف طارق بوغنام، ستحصل على تدقيق كامل لتكاليف طعامك، تسعير الوصفات، وخطة عملية واضحة لخفض التكاليف. هذه الخدمة متاحة باللغتين العربية والإنجليزية. تواصل معنا للحجز أو للاستفسار.