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Sauces
07/07/2026

Sauces

مؤشرات الاداء الماليه (financial KPIs) في المطاعممؤشرات الأداء الرئيسية (KPIs) هي أدوات قياس كمية ونوعية تستخدمها الإدار...
04/07/2026

مؤشرات الاداء الماليه (financial KPIs) في المطاعم

مؤشرات الأداء الرئيسية (KPIs) هي أدوات قياس كمية ونوعية تستخدمها الإدارة لتقييم مدى نجاح المطعم في تحقيق أهدافه التشغيلية والاستراتيجية

تكلفة الطبق – كيفية حساب تكلفة الوصفةPlate Cost – How To Calculate Recipe Costإن حساب تكلفة طبقك لأي وصفة معينة أمر ضرور...
01/07/2026

تكلفة الطبق – كيفية حساب تكلفة الوصفة
Plate Cost – How To Calculate Recipe Cost
إن حساب تكلفة طبقك لأي وصفة معينة أمر ضروري لتحقيق الربحية وبقاء مطعمك. عند حساب تكلفة وصفتك ، فأنت تريد التأكد من تضمين كل عنصر غذائي يدخل في الوصفة
ماذا عن الخبز والزبدة "المجانيين" اللذين تقدمهما، أو ربما الوجبة الخفيفة، أو أي عنصر آخر تتلقاه كل طاولة ولكن لا يتم فرض رسوم مقابله؟ أين تضع هذه التكاليف؟ أيضًا، ماذا عن تكلفة زيت القلي؟ إنه جزء من تكلفة طعامك في نهاية الشهر، ولكن هل يتم احتسابه في تكلفة أطباقك؟
قم بتحديد تكلفة متوسط استخدامك الشهري لزيت القلي واقسمها على متوسط الوجبات الشهرية المباعة.
أضف هذه التكلفة إلى تكلفة كل وجبة. هناك شيء آخر يميل الطهاة إلى نسيانه وهو إضافة تكلفة الزيت اللازم لطهي الأطعمة، أو الزبدة المستخدمة لقلي الخضروات.

أهمية حساب تكلفة EP
هناك حساب آخر مهم للغاية وهو استخدام تكلفة الحصة الصالحة للأكل، وليس تكلفة المشتريات .

نموذج حساب تكلفة الوصفة
إن قالب الوصفة المرفق هو أداة رائعة لحساب تكاليف الطبق

توضيح بعض المصطلحات الموجوده بقالب الوصفه
* AP$/Unit:
تكلفة الشراء لكل وحدة مكون حسب
القائمة المدرجة على اليمين تحت عمود الوحدة.
* Unit:
وحدة القياس المستخدمة في الوصفة للإنتاج.
* Yield %:
خلال الإنتاج، تعاني بعض المواد من الفاقد (الهدر)، وهذا يعكس الجزء القابل للاستخدام المتبقي.
* EP$/Unit:
تكلفة الشراء القابلة للأكل لكل وحدة مكون كما تنعكس بعد حسابات العوائد.

نسخة من نموذج الاكسل للتحميل

https://docs.google.com/spreadsheets/d/1DgEX6YdouU644YV7VSAB5tc7MbHk9LJP/edit?usp=drivesdk&ouid=101496088974035894798&rtpof=true&sd=true

🔪Chef's KnifeMulti-purpose kitchen knifeUsed for chopping, slicing, dicing, and mincing vegetables, meat, and herbs🔪Brea...
26/06/2026

🔪Chef's Knife

Multi-purpose kitchen knife

Used for chopping, slicing, dicing, and mincing vegetables, meat, and herbs

🔪Bread Knife

Serrated blade for cutting bread without crushing it
Also useful for cakes and soft fruits

🔪Utility Knife

Medium-sized knife for general cutting tasks
Ideal for fruits, vegetables, and sandwiches

🔪Cleaver Knife

Heavy blade for cutting through bones and large pieces of meat

🔪Paring Knife

Small knife for peeling, trimming, and detailed work on fruits and vegetables

🔪Santoku Knife

Japanese all-purpose knife
Excellent for slicing, dicing, and chopping

🔪Boning Knife

Thin, flexible blade for removing bones from meat, poultry, and fish

🔪Kitchen Shears

Used for trimming herbs, cutting poultry, opening packages, and more

🔪Steak Knife

Serrated knife used for cutting cooked meat at the dining table

This image is a useful reference for the most common knives and cutting tools used in professional kitchens.

Food Safety Starts with the Right Tools!Many people think knife handle colors are only for appearance, but in profession...
26/06/2026

Food Safety Starts with the Right Tools!

Many people think knife handle colors are only for appearance, but in professional kitchens, they play a vital role in preventing cross-contamination and maintaining HACCP standards.

HACCP Knife Color Coding:

🟥Red - Raw Meat
🟨Yellow Cooked Meat
🟦Blue Seafood
🟩Green Salad & Fruit
🟫Brown - Vegetables
🟪Purple - Allergen-Free Preparation
⬜White - Bakery & Dairy
⬛Black - Universal Use

Using the correct color-coded knife helps protect food safety, improve hygiene standards, and ensure compliance in every kitchen operation.

As food industry professionals, it's our responsibility to maintain the highest standards and prevent cross-contamination at every step.

Does your kitchen follow HACCP color-coding standards?

Did you know?In professional hospitality, food is generally served from the guest's left side and cleared from the right...
26/06/2026

Did you know?

In professional hospitality, food is generally served from the guest's left side and cleared from the right side.

This standard practice helps ensure guest comfort, smoother service, and a safer dining experience.

Great hospitality isn't just about serving food-it's about serving it the right way.

Hospitality is all about the details.

Food Safety: Chopping Board Cleaning and Sanitizing ProcessProper cleaning and sanitizing of chopping boards is essentia...
26/06/2026

Food Safety: Chopping Board Cleaning and Sanitizing Process

Proper cleaning and sanitizing of chopping boards is essential to prevent cross contamination and foodborne illness.

Step 1: Remove Food Debris

* Scrape off all food particles using a scraper or disposable paper towel.
* Dispose of food waste in the designated waste bin.

Step 2: Wash

* Wash the chopping board with warm water (40-45°C) and food grade detergent.
* Scrub both sides and all edges using a clean brush or non abrasive scrub pad.

Step 3: Rinse

* Rinse thoroughly with clean, potable water to remove all detergent residue.

Step 4: Sanitize

Apply an approved food grade sanitizer according to the manufacturer's instructions.

Examples:

* Chlorine: 50-100 ppm (contact time: 1 minute)
* Quaternary Ammonium Compounds (QAC): 200-400 ppm (follow manufacturer instructions)
* Peracetic Acid: Use at the recommended concentration

Ensure the entire surface remains wet for the required contact time.

Step 5: Air Dry

* Place the chopping board on a clean rack.
* Allow it to air dry completely.
* Do not wipe dry with reusable cloths, as they may re contaminate the surface.

Step 6: Store Properly

* Store boards vertically or on clean shelves.
* Keep them dry and protected from dust and contamination.

Color Coded Chopping Boards

Different colors help prevent cross contamination.

Color Food Type

🟥Red Raw meat

🟦Blue Raw seafood

🟨Yellow Raw poultry

🟩GreenFruits and vegetables

🟫Brown Cooked meat

⬜White Bakery and dairy products

Note: Color assignments can vary between organizations.

Always follow your company's color-coding policy.

Inspection Checklist

No deep cuts or cracks
Clean and free from food residue
No stains or mold growth
Properly sanitized
Completely dry before storage
Replace boards that are excessively worn or damaged

Best Practices

* Clean and sanitize after every use.
* Use separate boards for raw and ready-to-eat foods.
* Replace heavily scored or cracked boards.
* Verify sanitizer concentration with test strips where required.
* Train staff on correct cleaning and color coding procedures.

Following these steps helps maintain compliance with food safety systems such as HACCP and ISO 22000 while reducing the risk of cross contamination.

FIFO (First In, First Out)Kitchen Food SafetyFIFO means food items that are received or prepared first should be used fi...
26/06/2026

FIFO (First In, First Out)

Kitchen Food Safety

FIFO means food items that are received or prepared first should be used first, while newer items are stored behind them.

Why FIFO is Important

Reduces food waste

Maintains food quality and freshness

Prevents expired products from being used

Supports food safety standards

How to Apply FIFO in the Kitchen

Label all food items with the receiving or preparation date.

Place older products in front and newer products behind.

Check expiry dates regularly.

Use the oldest stock first.

Remove expired or spoiled items immediately.

Simple Rule

FIRST IN FIRST OUT

Older stock is used before newer stock.

FIFO helps keep the kitchen organized, safe, and cost-effective.

22/06/2026

Recrutement Urgent - Économe / Acheteur

Casa Harris Tanger recherche un Économe / Acheteur expérimenté pour rejoindre notre équipe.

Expérience souhaitée en hôtellerie/restauration

Maîtrise des achats, stocks et négociation fournisseurs

Rigueur et sens de l'organisation

Poste basé à Tanger

Envoyez votre CV à [email protected] ou en message privé.

22/06/2026

#

Restaurant SAFRAN Tanger, recherche des professionnels passionnés et qualifiés pour rejoindre notre équipe culinaire.

Nous recrutons pour le poste suivant :

Commis de cuisine

Comment postuler :

Envoyez votre CV accompagné d'une lettre de motivation à

l'adresse suivante :

[email protected]

Address


90000

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