Sold 700,000, profit 2,000! Selling well but not seeing profit. What happened to a shop that sells well but doesn't make profit?

Sold 700,000, profit 2,000! Sold well but didn't see any profit. What happens to popular but unprofitable stores? “I am busy”, a seafood restaurant on Banthat Thong Road, is probably a cruel joke for restaurant owners. Even though the business is booming and the restaurant is packed with customers every day, at the end of the month, when the sales are combined and the costs are deducted, there is only a small profit left. This situation really happened to Mr. Pond Woramet Uesangthong, owner of “I am busy”, a famous seafood restaurant on Banthat Thong Road, to the transformation of the restaurant from the Makro HoReCa Academy team within 48 hours.

“ Our shop sells very well, but the profits that come out are contrary to what we expected, which we still can't find the answer to. "Mr. Pond said Mr. Pond, the owner of the shop, said that the shop's main problems are 2 parts: the recipe is still not stable because in the past there were problems that required frequent changes of chefs, and the problem of calculating food costs, which still lacks sufficient knowledge and understanding. Even though the monthly sales are high, when deducting expenses, the profit is very little.

“48 hours countdown to change by Makro HoReCa Academy” After experts from Makro HoReCa Academy learned about the problem, they worked together to plan and analyze the problem to find a preliminary solution before going to the restaurant to give advice. Chef Natthinee Plodthong, an expert chef from Makro HoReCa Academy, commented that the most worrying thing was the low profit, even though they could make high sales per month. Because in reality, the end goal of running a restaurant is to make a profit. Chef Booncherd Sonsuwan, Vice President of the Thai Chefs Association, also thought that the problem of changing chefs frequently is like changing recipes frequently, which makes the taste of the food inconsistent. When they reached a conclusion, the team of experts from Makro HoReCa Academy went to the restaurant to work with the restaurant owner to change the restaurant, with only 48 hours.

“Go to the area and investigate the real problems.” Experts from Makro HoReCa Academy went to inspect the shop’s problems and found that, in addition to what Pond was worried about, there were also points that needed to be fixed, starting with the position of the cash counter, which should not be placed in front of the shop’s entrance. Another major problem of the shop is that the front of the shop and the kitchen are far apart because the shop is divided into two parts: the front of the shop is in one booth and the kitchen is in another booth, which is several booths apart. When customers order, they have to waste time walking back and forth several times. When they went to inspect the kitchen area, they found that the kitchen’s lighting was not sufficient.

In this regard, experts from Makro Horeca Academy have provided advice and helped improve as follows: “Make a recipe” Chef Booncherd Sorsuwan, Vice President of the Thailand Chefs Association, said that the problem of inconsistent tastes was caused by the restaurant not having written down the recipes. When the chef had to change, the taste could not be controlled. This could be solved by writing down the recipes and specifying clear quantities of ingredients. Chef Wuttichat Muedsri, a committee member of the Thailand Chefs Association, added that all types of food must be made using a recipe first, and when a large quantity must be made at a time, just multiply the calculations to increase the amount needed.

“Calculate the cost” Chef Natthinee Plodthong, an expert chef from Makro HoReCa Academy, advises that the benefit of calculating standard costs is that it can be used as a roadmap to know the true cost of food, allowing for the calculation of appropriate selling prices. In addition, choosing the source of raw materials is also important to help obtain quality raw materials.

Summary of problems encountered
1. High sales but low profits
2. There is no clear recipe.
3. The taste of the food is not consistent.
4. The shop and kitchen are far apart.
5. There is not enough lighting in the kitchen.
6. The counter is not placed in the correct position.

Summary of problem solving approaches
1. Calculate costs
2. Make a standard recipe.
3. Make a mother sauce to control the flavor.
4. Increase communication system
5. Change the light bulb to increase the brightness.
6. Change the counter position.
7. Select raw materials

Mr. Pond said that after Makro Horeca Academy came to help develop the quality of the store in the past 3 months, There are better sales, more profits, and better management of storefront issues. Watch the 48-hour mission to transform your shop. I'm busy from the expert team of Makro Horeca Academy. Click to watch now.