Tarek R Bou Ghannam

30/07/2026

The mezze table just got a dark upgrade. 🖤

Introducing Black Tahini Hummus — The Dark Side of the Mezze Table.

Made from roasted black sesame seeds, this isn't your ordinary hummus. It's deeper. Nuttier. More complex. Finished with edible gold leaf, toasted pine nuts, and a generous drizzle of premium olive oil — this dish doesn't just taste extraordinary, it commands the table.

This is what happens when 25+ years of culinary expertise meets a viral trend. 🖤✨

📖 Full recipe now live on my website — link in bio.

👨‍🍳 Want me to engineer a signature mezze menu like this for your restaurant? Let's talk.
https://www.cheftarekbg.org/blogs/recipes/black-tahini-hummus-the-dark-side-of-the-mezze-table-by-chef-tarek-boughanam

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29/07/2026

Just launched my Restaurant Startup Checklist Kit — a complete system to track food cost, labor cost, gross profit, break-even, staff performance, and customer satisfaction. Built from 25+ years of F&B consulting experience. Link in comments

28/07/2026

Just launched my Restaurant KPI Dashboard & Performance Tracker Kit — a complete 56-page professional documentation pack for restaurants. Built from 25+ years of F&B consulting experience. Link in bio.

https://www.cheftarekbg.org/products/restaurant-kpi-dashboard-f-b-performance-tracker

26/07/2026

Just launched my HACCP Food Safety Management Kit — a complete 56-page professional documentation pack for restaurants. Built from 25+ years of F&B consulting experience. Link in bio.
https://www.cheftarekbg.org/products/haccp-complete-project-plan-for-restaurants

Tarek R BouGhannam

25/07/2026

🚀 My consulting store is officially open!

Menu engineering. Food cost control. HACCP kits. Restaurant startup support. Hospitality recruitment.

Everything a restaurant owner needs — now available online.

🎁 Use code FIRST20 for 20% off your first order. 🌐 www.cheftarekbg.org

ChefTarek
🎁 Discount link (auto-applies FIRST20 at checkout): 👉 https://www.cheftarekbg.org/discount/FIRST20
Tarek R BouGhannam

Chef Tarek BouGhanam — Executive Chef & F&B Consultant with 25+ year's experience. Restaurant startup, menu engineering, food cost control, HACCP & KPI solutions for hotels & restaurants in Lebanon, GCC & beyond.

24/07/2026

What a real HACCP audit looks like — and why most restaurant owners have never truly seen one.

In 15+ years of consulting, I've walked into hundreds of kitchens. Most had a HACCP binder on the shelf. Almost none had a HACCP system actually running.

There's a difference between having the documents… and living them.

A real audit means: ✅ Critical Control Points identified for your specific menu ✅ Temperature logs that are actually filled — daily ✅ Staff who know the "why", not just the checklist ✅ Corrective actions documented, not just promised

HACCP isn't paperwork. It's your kitchen's immune system. And when it fails, it doesn't just cost you money — it costs you your reputation.

Is your kitchen audit-ready? Or just audit-looking?

www.cheftarekbg.org

22/07/2026

Every dish tells a story. Every plate is a statement. Lebanese cuisine at its finest — Chef Tarek BouGhanam. Link in bio.
www.cheftarekbg.org
Tarek R BouGhannam

20/07/2026

معظم المطاعم ما بتفشل بسبب الأكل السيء. بتفشل بسبب الأرقام الغلط.

دخلت مطابخ كان الشيف فيها عبقري — وصاحب المطعم كان يخسر كل شهر بدون ما يحس.

وكل مرة لقيت نفس الأسباب: ❌ تكلفة الطعام فوق 38% وما في نظام متابعة ❌ قائمة طعام فيها 60+ صنف — وبس 8 منهم مربحين فعلاً ❌ لا KPIs، لا داشبورد، لا رؤية واضحة

في 25 سنة من العمل بلبنان ودول الخليج، شفت هالنمط يدمر مطاعم رائعة.

الحل مش وصفة جديدة. الحل نظام جديد.

📊 بساعد المطاعم تخفض تكاليفها، تهندس قوائمها، وتبني الأساس التشغيلي اللي يخليها مربحة — مش بس مشغولة.

بدك تدقيق مجاني لأرقام مطعمك؟ اكتب تعليق أو راسلني مباشرة. خلينا نحكي.
www.cheftarekbg.org

#لبنان #الخليج #الضيافة

18/07/2026

A restaurant menu isn't a list of dishes. It's a strategic sales document.

After 25+ years consulting restaurants across Lebanon, the GCC, and Europe, I've seen menus make or break profitable operations — regardless of food quality.

In my latest guide, I break down the complete Menu Engineering framework: ✅ The 4-category matrix (Stars, Plowhorses, Puzzles, Dogs) ✅ How to price for contribution margin, not just food cost % ✅ Menu design psychology backed by eye-tracking research ✅ A real Dubai case study: food cost 38% → 27% in 3 months

If you own or manage a restaurant, this is worth 5 minutes of your time.

🔗 https://www.cheftarekbg.org/blogs/news/restaurant-menu-engineering-the-complete-guide-to-a-more-profitable-menu

MenuEngineering
Tarek R BouGhannam