A two-day workshop aimed at enhancing the technical and managerial skills of restaurateurs in Togo's Savanes region commenced on October 26 in Dapaong. The training, organized by the Union of Regional Chambers of Crafts (UCRM) of Togo, targets members of the Regional Chamber of Crafts (CRM) des Savanes. It focuses on modern management, hygiene, and sustainable catering practices to improve service quality and increase profitability.
The workshop, conducted by the Institut technique et professionnel (ITP) Carrefour des Leaders, covers four modules: customer retention techniques, dynamic marketing, sanitary hygiene, and sustainable catering, including reducing food waste. Participants will engage in theoretical presentations, case studies, and practical exercises to better meet consumer expectations while adopting environmentally friendly and public health-respecting practices.
The training aims to equip master chefs and restaurant managers with the skills to improve their services and increase profitability in the face of sector challenges. An accompaniment and follow-up program for one month is planned to consolidate the acquired skills in their respective establishments. At the end of the workshop, participants will receive certificates of completion.
The representative of the governor of the Savanes region, Parin Ebefeï, emphasized that craftsmanship and catering are pillars of the local economy, job creation, and cultural identity preservation. He encouraged participants to take the training seriously and prioritize local and eco-friendly products, highlighting that cuisine reflects culture and is the first showcase of the region's hospitality.
Darou Mabourouk, director of ITP Carrefour des Leaders, noted that the training coincides with the "Consume Local" month and provides an opportunity for restaurateurs to enhance their skills. He added that on-site accompaniment will be provided to verify the practical application of the taught concepts. Other officials stressed the importance of quality, customer retention, and digital tools in artisanal catering.
The workshop is part of Togo's efforts to revive the national economy and implement the third axis of the National Development Plan (PND). Similar training is scheduled for restaurateurs in the Kara region on October 28-29. The initiative seeks to support the growth and sustainability of small businesses in the catering sector.
The training program is expected to have a positive impact on the local economy and the hospitality industry in Togo. By equipping restaurateurs with modern management and hygiene skills, the program aims to improve the overall quality of services and promote sustainable practices in the sector.
Key points
- The workshop focuses on modern management, hygiene, and sustainable catering practices to improve service quality and increase profitability.
- The training program is part of Togo's efforts to revive the national economy and implement the third axis of the National Development Plan (PND).
- Similar training is scheduled for restaurateurs in the Kara region on October 28-29.
