Restaurant owners know that opening a restaurant is always accompanied by many problems, such as inconsistent tastes, staff problems, kitchen management, marketing, and running ads. Many restaurants have turned to Home Delivery, and one person cannot handle it all, so there are problems. Or they are worried that if the government project ends, what strategies should they use to keep this group of customers with them?
How to prevent customers from having to wait in long lines I'm so fed up with not eating at our restaurant.

With experts traveling to help analyze problems and solve them at the store, for the benefit of other entrepreneurs to apply.

Seeing a prime location suitable for opening a restaurant, I didn’t hesitate to seize this opportunity to open a restaurant! But with little experience, I encountered many problems, as follows:
Problems that occur
1) Lack of menu recommendations, resulting in less profit than expected.
2) The chef is not there and the cook cooks instead, causing the food to taste inconsistent and causing customers to complain.
3) Profit fluctuations each month
How to solve the problem
1) Create a standard SOP for store service, teach employees how to introduce food menus and an SOP Check List for opening and closing the store.
2) Specify the raw materials or brands that are regularly used and create a food recipe SOP to control the taste of the food to meet standards.
3) Recommend a method to find the real cost, solving the problem of fluctuating profits.

Watch MHA Advise, a spicy and delicious restaurant, full clip at: https://youtu.be/ozpPE8GKQlY

A very spicy Isan restaurant, delicious and spicy, suitable for customers, which sells very well. There is both a seating area inside the restaurant and an outdoor seating area, enjoying the very chill atmosphere. It can be said that if any customers come to try it, they will definitely come back again!
With all these features, what problems might we not know about? Let's take a look.
#Problems that occur
1) The amount of food given to customers is more than the price, but they do not dare to reduce the amount because they are afraid of losing regular customers. When customers do not finish eating, they take it home, increasing the cost of packaging.
2) The staff are not experienced chefs, resulting in inconsistent cooking and the inability to adapt.
3) The large kitchen is not fully functional. There is a lot of traffic when people order a lot of single dishes.
4) Lack of teamwork among employees in the store due to the lack of a clear work system.
#How to solve the problem
1) Reduce the amount of food or add more options. Small size is priced lower and large size is sold at the same price.
2) Training employees by creating SOPs in written recipes and VDOs and retraining employees regularly.
3) Change some stations in the kitchen, such as changing the area under the kitchen counter to a cooler to make working more convenient or moving condiments to make it easier to scoop.
4) It is recommended to set up a system for store employees so that each employee knows their duties and can discuss and adjust their mindset when working together.

Watch MHA Advise, Million Stories Shop, full clip at: https://youtu.be/twK_Xon99eA

Changing from selling with a storefront, with a space for customers to sit and eat, to Home Delivery, going it alone, selling alone! No staff to help like before.

The advantage of opening a home delivery model is that it helps reduce costs in many areas. And today's consumers like to order food delivery more. Let's take a look at the entrepreneurs' side. What problems do they have and how can they be solved?
#Problems that occur
1) Working alone is dizzying. Customers and riders receive food more slowly because the flow is not organized properly and there is a lack of experience in managing a home kitchen.
2) Shoot ads without knowledge and without measurement tools to know which promotions the customers who come in come from.
3) 50% of customers who come in are customers who use government projects. If the project ends, what strategy should we have to make this group of customers stay with us?
#How to solve the problem
1) Solve problems in the kitchen. Make all the equipment within reach. Rearrange the kitchen, arrange the work order. There is a section for preparing food ingredients, a section for cooking, and a section for packing food to send to customers.
Divide the stock into refrigerators and store the items to be sold in the freezer.
Put the sauce in the refrigerator to preserve its flavor, and we will be able to work more conveniently.
2) Put the Promotion Code in the Ads to see the number of customers who use the code to order food.
3) When the project is almost over, we may extend our own promotion. And when the government project ends, we will see more of our real customers.

Watch the full MHA Advise at Rhythm & Shabu restaurant at: https://youtu.be/s54xero95-M