Alumnus Wissam Baghdadi launches The Food Cost Mastery book

Wissam Baghdadi, Blue Mountains International Hotel Management School (BMIHMS) graduate, has recently unveiled his new book, The Food Cost Mastery.

“The inspiration behind The Food Cost Mastery came from my deep-rooted passion for hospitality and a recurring challenge I’ve observed throughout my career - the struggle to manage food costs effectively, which is really important in terms of both the cost of living and business success,” says Wissam.

Wissam’s career has been a dynamic journey, starting as a dishwasher at Felton Woods Manor and evolving into leadership roles in multinational companies like Del Monte and now as Chief Operating Officer of Caffeine Lab.

Wissam shares his insights and experiences through a Q&A about the book, the value of his education at Blue Mountains International Hotel Management School (BMIHMS), and his career in the hospitality industry.

What inspired you to write The Food Cost Mastery, and how does it reflect your journey in the food and restaurant industry?

The book was born out of my passion for hospitality and a common challenge I’ve witnessed - managing food costs effectively. Over the years, I’ve realised food cost is more than a number - it’s about efficiency, strategy, and sustainability. The book reflects my career, from student days at BMIHMS to leading roles at global brands, turning lessons and experiences into actionable insights.

What aspects of your education influenced your approach to food cost management?

BMIHMS provided me with a solid foundation through its rigorous, hands-on educational approach. Managing the Bistro’s budget for 200 students was a pivotal experience, teaching me the importance of meticulous resource allocation and highlighting how small cost variations can create significant ripple effects. These exercises instilled critical thinking and problem-solving skills that have been invaluable throughout my career.

Can you share key insights from the book for restaurant professionals?

The book emphasises that food cost management isn’t about cutting expenses but about understanding the story behind the numbers. It covers inventory control, menu optimisation, and building strong supplier relationships. I also stress the importance of data-driven decisions and training teams to balance cost consciousness with quality and guest experience.

How has your career shaped the strategies from the book?

My journey from dishwasher to Chief Operating Officer has been dynamic and educational. Early food and beverage experiences taught me the importance of teamwork in cost management, while leadership roles refined my ability to scale strategies. The book encapsulates these lessons in practical, adaptable ways for real-world applications.

Can you share a real-world case study from the book?

One standout example was the reduction of a dining chain’s food costs by 8% without compromising quality. Through a procurement audit, supplier renegotiations, menu restructuring, and staff training, we enhanced profitability and consistency, highlighting how holistic strategies can drive success.

What advice would you give to graduates and aspiring restaurateurs?

Never stop learning and stay curious. Approach food cost as part of a broader ecosystem involving operations and customer satisfaction. Build strong supplier relationships, involve your team in cost initiatives, and view challenges as opportunities to grow your expertise.