ABOUT US

Today, the biggest challenge faced by HoReCa (Hotel/Restaurant/Café) sector are 
  • The management of kitchen staff. It has become extremely difficult to find and retain chefs, cooks and other helping staff in kitchens; especially for small hotels, restaurants and cafes. 
  • This transitional cooking staff results in inconsistent taste and quality of the menu items; which ultimately results in loss of customers. 
  • Heavy investment in kitchen equipment and less ROI due to increasingly thin margins in the food industry because of increasing competition. 
  • Maintaining standard raw material for consistent taste and the price for maintaining consistency in pricing is a major factor, especially when raw material is purchased in bulk. This might not be possible for small and mid-sized restaurants.
  • Another major factor that affects the profitability of restaurants is wastage. Keeping wastage under control for small establishments is extremely difficult as they can’t afford dedicated staff for various kitchen operations like Stores, Quality Control, Wastage control, etc. 
  • Apart from the above challenges, managing various compliances like food hygiene and safety, staff safety, various government licenses, etc. is also a tough job. That is the reason why more and more small and medium-sized restaurants and cafes are running out of business.

Leadership Team

Mr. Rahul Nanal

Certifications

EFCPL’s Solution for your kitchen

Menu Variety

Our chefs have crafted authentic home style recipes of more than 200 wide range of menu items of Pan Indian cuisine. All the menu items are frozen products have a shelf life of more than 1 year. And have change to the nutritional values are preserved when stored under -18 deg C.

Manufacturing Facility

The products are manufactured in a state-of-the-art facility that has international certifications for food safety, quality, and hygiene.

    • HACCP
    • Halal
    • GMP (Good manufacturing practices)
    • ISO 22000:2005

The facility is well equipped with latest freezing equipment like Blast Freezer. The kitchen is equipped with 100% Stainless Steel Automatic Multi-functional tilting Bratt Pans and Kettles. It also has a separate Boil section.