Today, the biggest challenge faced by HoReCa (Hotel/Restaurant/Café) sector is the management of kitchen staff. It has become extremely difficult find and retain Chefs, cooks and other helping staff in kitchens; especially for small hotels, restaurants and cafes. This iteration in cooking staff results in inconsistent taste and quality of the menu items; which ultimately results in loss of customers.
Also, heavy investment in kitchen equipment and less ROI due to increasingly thin margins in food industry because of increasing competition. Another major factor that affects the profitability of restaurants if the 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.
What we do
EFCPL’s Solution to All your kitchen
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.
The products are manufactured in a state-of-the-art facility which has all the international certifications for food safety, quality,hygiene like.
- GMP (Good manufacturing practices),
- ISO 22000:2005 etc.
The facility is well equipped with latest freezing equipment like Spiral Freezer,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.