Learn for free! 7 online courses on food finance and pricing
Free! The most awesome online course! About financial management. How to know profit-loss and not lose money. Problems that every restaurant often encounters and are often mistakes that can cause the restaurant to go bankrupt!? And how to set food prices so that customers do not lose money and are willing to pay? Learn with MHA for free from professional experts. Manage stock to see profits Best selling, out of stock, can't sell, stock remains, can't control raw materials, plan to order raw materials and control costs in this free online course!Manage your stock to see profits. Register for free! Click Discover 3 interesting lessons as follows:
Learn how to plan and order raw materials to meet sales volume.
Management and control of food raw material costs
End-of-period stock count to calculate actual food costs
Taught by Ajarn Bow Mathuros Wongpradu - More than 15 years of experience managing Thai and international brands. - Former Operation Manager of BreadTalk Thailand, Vice President of DIN TAI FUNG - Operation Director, overseeing overseas branches for the Mango Tree brand. - Director of PRCM Thailand, a consulting and setting up business for restaurant systems. Easy accounting, manage your own restaurant Having a headache with restaurant accounting and taxes? Make it easy with this free online course!"Simple Accounting: Manage Your Own Restaurant" Register for free! Click Taught by Teacher Asma Wanoh, owner of the Easy Accounting for Business Owners Fanpage. Fun teaching, easy to understand, and practical. Meet 3 interesting lessons as follows:
Chapter 1 Record receipts and payments systematically, pretending to see profits
Including basic knowledge before recording income and expenses, activities of raising money, investing, operating, using Excel to record income and expenses, recording income and expenses in categories and coding key data to record income and expenses.
Chapter 2 Cost and Inventory Management: Costing Methods, Inventory Control Methods, and Case Studies on Preventing Raw Material Damage
Chapter 3 includes the things to do and things to be careful about when doing accounting and taxes, including choosing to register a company, partnership or individual, personal income tax, juristic person, value added tax, withholding tax, sign tax, land and building tax.
Discover 4 lessons that teach you cost calculation and pricing techniques to make your store profitable.
Learn how to calculate food costs per plate
Basic principles for setting selling prices
Additional techniques for setting selling prices
Pricing for buffet restaurants
Taught by Ajarn Tai Porachai Nitmethawong, Operation Co-Founder Facebook Page, True Friend Restaurant Page Restaurant Business Feasibility Study Is it worth it or not! If you want to open a successful restaurant, you need to study all aspects of the business before opening a restaurant! In a free online courseStudy the feasibility of the restaurant business. Register for free! Taught by Ajarn Seth Setthapong Phdungphisut, Managing Director of Genosis Co., Ltd. and consultant for restaurant and franchise businesses.
Discover 6 interesting lessons as follows:
Chapter 1 explains the importance of business feasibility studies and risk-return analysis.
Chapter 2 Analysis of competitiveness, bargaining power of customers, raw material suppliers, threats from new entrants and substitute products, competitors in the industry.
Chapter 3: Analysis of marketing feasibility, including customer issues, suitable location characteristics for the store, number of target customer groups, parking and transportation, easy access to the store, easy visibility, and a sufficient number of people passing by.
Chapter 4 Analysis of service feasibility, team building, procurement and organization development, salary, wages, benefits, regulations, licenses, requirements in each area, store management technology such as POS, purchasing system, accounting system, etc.
Chapter 5 Analysis of financial feasibility, including sources of funds and sources of funds used.
Chapter 6 Case study of investment considerations, estimation, risk assessment, return assessment
Sales analysis to determine strategies to increase sales
Strategies to increase sales
Taught by Ajarn Bow Mathuros Wongpradu - More than 15 years of experience managing Thai and international brands. - Former Operation Manager of BreadTalk Thailand, Vice President of DIN TAI FUNG - Operation Director, overseeing overseas branches for the Mango Tree brand. - Director of PRCM Thailand, a consulting and setting up business for restaurant systems. Easy Profit and Loss Management Money is gone, profits are shrinking, even though you have been keeping accounts of income and expenses all along. Fix the business leaks before it goes bankrupt. Learn to do accounting in this free online course!Easy Profit and Loss Management Register for free! Click Here are 2 interesting lessons:
Learn how to easily keep track of income and expenses.
Filling in the income-expense table
How to develop a menu to increase sales and profits There are menus that sell well but don't make a profit, or menus that do make a profit but don't sell well! No matter what, it's bad. Find a solution with a free online course on how to develop a menu to increase sales and profits. Come learn how to develop a menu that sells well, is profitable, and is appealing to customers.Register for free! Click
Taught by Ajarn Tai Porachai Nitmethawong, Operation Co-Founder Facebook Page, True Friend Restaurant Page
Discover 6 interesting lessons as follows:
Chapter 1 What is a BCG Matrix? Including how to collect data to create a BCG Matrix, collect product data, create cost and profit data per plate, and categorize data into a BCG Matrix.
Chapter 2 Promoting a high-selling and profitable menu Maintaining food standards and quality (SOP, Checklist, Audit, Checker) Developing a menu in the Star category that appeals to customers, using the menu in the Star category as the restaurant's Recommended Menu.
Chapter 3: Developing a menu in the best-selling but low-profit category by reducing the cost of raw materials to increase profits and calculating the cost of raw materials from the actual amount used, including the method of developing new menus to replace menus in the Cash Cow category.
Chapter 4: Developing a low-selling menu group Question Mark Category: Analyze the reasons why customers do not order these menus. Create additional media to boost sales and run special promotions to encourage experimentation. Dog Category: Consider cutting out menus and eliminating ingredients that are specific to the menu.
Chapter 5: How to make a menu that makes little profit and has low sales without repeating the same menu
