"Spicy as ordered" is selling well... but it's tiring! Adjusting restaurant standards, creating systems... to keep the restaurant going and making more profit.
The chef is not in the kitchen, the cook is working instead, customers complain about inconsistent taste, the servers are not recommending menu items, and the profit is less than expected.
MHA Advise l Building a Business to a Professional EP.7 Chef Job, Ms. Bow, an expert from MHA, and Mr. Phong-anan, an expert in food from the Thai Chefs Association, traveled to give advice to one of the MHA members, Ms. Joy, owner of the Zaab Tam Sang restaurant.
Along with recommendations on how to find the real cost, solving the problem of fluctuating profits, creating SOPs for store service standards and SOP Check Lists for opening and closing stores, along with recommendations for controlling the taste of food to meet standards, helping to make working in the store more systematic, making it easier for employees to work, resulting in fewer complaints from customers, and increased sales. From applying the recommendations with dedication and determination, it is the path to success.