Everything on a customer's plate is money, cost, profit. But why do many entrepreneurs #let food waste be left over ? ❓
The more food waste there is, the more your income and profit will be lost. And in the New Normal era, income is reduced, so it is very important to #control expenses. What should not be overlooked is #ingredient costs , which many restaurants throw away 'food waste'. That means wasted expenses.⚠️
In addition, the global warming crisis, including the food waste crisis, is a major global problem. It is undeniable that the restaurant and hotel business should be responsible for solving this problem. This has inspired Makro HoReCa Academy to create a Zero Food Waste Program ✨ Reduce costs, increase profits, and reveal the secret recipe for reducing food waste.
✅ Increase Know-how, increase ideas for restaurant operators to develop their business to be strong and able to 'survive' in the current situation.
✅Learn how to reduce food waste, which will help reduce costs and increase profits with online content about food waste and how to manage and reduce food waste, such as:
⚠️ Shocking statistics about food waste both globally and in Thailand
⚠️ The benefits of waste management for business owners, customers and employees.
⚠️ Food Waste Management in Japanese Restaurants
⚠️ Food Waste Management for Buffet Restaurants
⚠️ Food Waste and Thai Food Lifestyle
⚠️ Food Waste and Western Food Lifestyle
⚠️ Proper food waste reduction planning
We also have a highlight activity 'Zero Food Waste Workshop' which is a special #Workshop_that is open to those interested to join for free ✨
On November 11, 2020, you can follow more details on Facebook Makro Horeca Academy.
Managing food waste will no longer be difficult..if you know how. Plus, it is guaranteed to be extremely beneficial, helping to save costs and increase profits for the shop.
Shocking statistics about food waste globally and in Thailand: What problems does food waste cause? Why do restaurant operators need to care? When the trend of eco-friendly restaurants is extremely popular and new-age consumers demand that business operators be socially responsible, if you want to take advantage of the hot eco-friendly trend and bring potential customers with purchasing power into your restaurant, this is the starting point where you need to 'change'. Get to know the use of Zero Food Waste as a marketing tool.
What is food waste, really? Many people may have thought that Zero Food Waste means having zero food waste or no waste at all, which seems almost impossible. But in fact, the important thing is to reduce food waste to an acceptable point. For restaurant operators, what you will receive is spending less money on raw materials and costs, but being able to serve customers the same amount of food and happiness. Plus, when there is less food waste left in the bin, you may even make more profit! With 5 basic principles on managing and reducing food waste.
Food waste management is very beneficial for business owners, customers and employees. Not only can the owner reduce the cost of raw materials and generate more income, but it also creates a good image for your shop as a socially responsible, environmentally friendly business. Know how to use food waste reduction as a marketing tool and free PR that generates media attention, creating 'Word of Mouth' or word-of-mouth public relations to attract new groups of customers to the shop, etc. Learn how to motivate your employees to cooperate and be willing to change to help you reduce food waste. Customers will also get to eat fresh food and be happy to help save the world.
Get to know the main factors that cause most restaurants to create unnecessary food waste, such as 'Spoilage', food spoilage caused by poor storage or planning to buy too much, 'Over Trimming', cutting ingredients that spoil, 'Over Cooking', cooking more than necessary until there are leftovers, and 'Over Portioning', which is a dish that is larger than customers need. These are the main factors that should be well planned and managed. Knowing how to control these factors will mean less food waste, as well as increased costs and income for your business.
Interesting history and the country that makes Japan the best in reducing food waste. Get to know the food culture of 'Teishoku', a set meal that is beautifully prepared, meticulous, showing care and concern like family. Eating a set meal, in addition to considering health and nutritional balance, is also a good example of managing and using ingredients wisely. Including tips and examples of various menus in Japanese restaurant culture and business. To use ingredients efficiently, with the least waste, as well as recycling leftover food to create added value, create profits, which can be effectively applied to your restaurant business.
Reducing food waste for a buffet that must look beautiful and full all the time seems difficult. But if you know how to 'Rethink' and change your mindset, just by starting to 'Review' food waste among your restaurant staff, it is guaranteed that your team will see the data of what needs to be managed and design a 'Rework' method to reduce food waste that is appropriate and effective for your buffet restaurant.
Thai food and the wisdom in managing the use of food ingredients with respect and appreciation. An example of the idea of 'Ingredient Recycling', a menu that comes from the need to get rid of leftover food in Thai culture. The development of awareness about Food Waste in the restaurant business of Thai entrepreneurs from previous generations up to the new generation of entrepreneurs. The trend of eco-friendly restaurants in Thailand which is starting to happen at this time.
Examples of 'Ingredient Recycling' ideas for Western food menus and kitchen management in Western food businesses that effectively reduce food waste, which will certainly be beneficial to restaurant operators, whether small businesses or large businesses with multiple branches, to apply to their restaurants.
Yours effectively and will help reduce costs and ingredients for cooking, definitely increasing income and profits.
Learn the principles of planning a proper Zero Food Waste Management from start to finish, starting from purchasing and storing ingredients to Portion Control or controlling the amount of food served, which will help you effectively reduce food waste, reduce costs, increase income, and truly return profits to your restaurant.
The highlight activity, 'Zero Food Waste Workshop', is a special open workshop that is open to interested entrepreneurs to join free of charge. It will be held on November 11, 2020 at the MCC room, Thara Pattanakarn Building, Makro Head Office, Pattanakarn Road. Led by a team of expert lecturers from Makro Horeca Academy, along with guest lecturers, entrepreneurs who have successfully applied the Zero Food Waste Management principles to their businesses, such as Mr. 'Thanapan Wongchinsri' from 'Penguin Eat Shabu' and Chef Daniel Bucher, Executive Senior Sour Chef at Bangkok Marriott Marquis Queen's Park, the world's first five-star hotel to be certified by The Pledge, an independent standard-setting organization created to combat the world's food waste problem. This workshop is guaranteed to be full of knowledge, perspectives, and benefits for your restaurant and hotel business!
Click to read Zero Food Waste Program to reduce costs, increase profits, and reveal the secret recipe for reducing food waste.
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What is food waste? Reduce costs, increase profits, you can do it! If you understand Zero Food Waste
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Manage raw materials wisely, reduce food waste in the Japanese way
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Food waste overflows the world. Food waste statistics at national and global levels.
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The benefits of Zero Food Waste for business owners, employees, customers and society
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Collection of great ideas for managing food waste in Western style
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Reduce costs, increase profits, reveal the secret recipe for reducing food waste
