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อาหารจานนี้ ราคาเท่าไรดีนะ ?
ชวนส่อง 4 กลยุทธ์การตั้งราคา ที่ผู้ประกอบการร้านอาหารควรรู้ เชื่อว่าหนึ่งในคำถามสุดคลาสสิคสำหรับท่านผู้ประกอบการที่มีความฝันอยากเริ่มต้นธุรกิจร้านอาหาร คือเรื่องของการตั้งราคาขายสำหรับอาหารภายในร้านของเรา และเมื่อพูดถึงเรื่องราวของราคา นั่นหมายถึงว่าเราต้องพูดถึงเรื่องราวของกำไร-ขาดทุน ไปด้วยเช่นกัน นอกจากในเรื่องของการคำนวณต้นทุนและกำไร ในปัจจุบันการกำหนดราคาอาหารยังเป็นเรื่องของการสื่อสาร "คุณค่า" กับลูกค้า และสะท้อนแนวคิดทางการตลาดไปพร้อม ๆ กัน ตั้งแต่ร้านอาหารอาหารตามสั่ง สตรีทฟู้ด จนไปถึงภัตตาคารหรู ทุกแห่งต่างต้องหาทางตั้งราคาให้คุ้มค่าทั้งในมุมของผู้ประกอบการและในมุมของผู้บริโภค ในเวลาเดียวกัน “ราคา” ก็จะเป็นสิ่งที่กำหนด สร้างภาพลักษณ์ของร้าน กลุ่มลูกค้าเป้าหมาย รวมถึงกำหนดจุดยืนในตลาดที่มีคู่แข่งขันสูง ในโพสนี้ Chef’s Club by makro ขอแนะนำ 4 กลยุทธ์การกำหนดราคาให้ผู้ประกอบการร้านอาหารทั้งมือใหม่และมือโปรเก็บเป็นไอเดียไปพร้อม ๆ กัน กลยุทธ์ที่ 1 - ตั้งราคาโดยบวกกำไรจากต้นทุน (Cost-Plus Pricing Strategy) กลยุทธ์นี้เป็นพื้นฐานที่ผู้ประกอบการทุกคนต้องคุ้นเคย นั่นคือการตั้งราคาโดยบวกกำไรตามที่ต้องการเพิ่มไปจากต้นทุนของสินค้า โดยมีสูตรการคำนวณง่าย ๆ ดังนี้ 1. “ต้นทุนวัตถุดิบ + ต้นทุนการขนส่ง + ค่าดำเนินการอื่น ๆ = ต้นทุนรวม” 2. จากนั้นนำ “ต้นทุนรวม” + "กำไร ที่เราต้องการ” เพื่อให้ได้ "ราคาขาย" ในต่อหนึ่งเมนู เพื่อให้เห็นภาพมากขึ้น ขอยกตัวอย่างการใช้งาน เช่น ท่านต้องการคิดราคาสำหรับร้านบุฟเฟต์อาหารทะเล โดยท่านจะต้องคำนวณหาต้นทุนรวม ซึ่งประกอบไปด้วย “ค่าวัตถุดิบ/ขนส่งอาหารทะเล + ค่าเช่ารายเดือน + ค่าน้ำไฟ + ค่าจ้างพนักงาน” ทั้งหมดเฉลี่ยต่อหัวเท่ากับ 250 บาท โดยที่ต้องการกำไรอยู่ที่ 30% จึงคำนวณราคาขายสำหรับบุฟเฟ่ต์อาหารทะเลร้านนี้ออกมาได้เป็น 357 บาท/คน (โดยอาจปัดตัวเลขขึ้นเป็นเลขกลม ๆ เช่น 360 บาท/คน) หรือถ้าหากท่านเปิดร้านคาเฟ่เล็ก ๆ ก็ต้องมามองในเรื่องของต้นทุนรวมต่อเดือน เช่น ค่าเช่าร้าน + ค่าจ้างบาริสต้า + ค่ากาแฟและวัตถุดิบต่าง ๆ + ค่าน้ำ/ไฟ ออกมารวมกันคิดเฉลี่ยต่อแก้วได้เป็นตัวเลขหนึ่ง แล้วบวกกำไรตามเป้าที่ต้องการ อย่างไรก็ดี การคำนวณต้นทุนในแต่ละเมนูอาหาร ท่านต้องพึงเข้าใจด้วยว่า ไม่ใช่ว่าวัตถุดิบทุกอย่างจะมีโครงสร้างต้นทุนที่เท่ากัน ยกตัวอย่างเช่นเมนูเนื้อพรีเมี่ยม กุ้งแม่น้ำไซส์ใหญ่ กุ้งล็อบสเตอร์ ที่มีโครงสร้างต้นทุนประมาณ 40-50% หรือเมนูที่มีโครงสร้างต้นทุน 15-25% เช่น ของทางเล่น เครื่องดื่มที่ร้านทำเอง ทำให้เราต้องปรับใช้วิธีการตั้งราคาโดยบวกกำไรจากต้นทุนที่แตกต่างกันในแต่ละเมนู นั่นเอง กลยุทธ์ที่ 2 - ตั้งราคาล้อไปตามคู่แข่ง (Competition-Based Pricing) กลยุทธ์นี้ให้น้ำหนักไปที่ "ราคาคู่แข่ง" ที่ขายในทำเลใกล้เคียงหรือประเภทอาหารคล้ายกัน จากนั้นผู้ประกอบการอาจเลือกว่า “จะตั้งราคาเท่ากัน ต่ำกว่า หรือสูงกว่า” ขึ้นอยู่กับตำแหน่งของร้าน (Market Positioning) และความแตกต่างของผลิตภัณฑ์/บริการ ยกตัวอย่างเช่น - ผู้ประกอบการอาจตั้งราคาให้เท่า ๆ กันกับคู่แข่งในพื้นที่ เพื่อไม่ให้โดดจากตลาดมาก - ผู้ประกอบการอาจตั้งราคาให้ถูกกว่าคู่แข่ง เพื่อดึงดูดใจผู้บริโภคได้มากกว่า - ผู้ประกอบการอาจตั้งราคาให้สูงกว่าคู่แข่ง เพื่อเป็นการชูจุดยืนเรื่องคุณภาพของวัตถุดิบ สำหรับกลยุทธ์นี้ ผู้ประกอบการหลายท่านอาจมีความลังเล เนื่องจากร้านค้าของคู่แข่งก็มีราคาที่สูงและไม่ค่อยมีผู้บริโภคเข้ามาเยอะนัก อีกหนึ่งกลยุทธ์ที่ดีคือ การตั้งราคาตามกำลังซื้อของกลุ่มลูกค้า (Consumer Purchasing Power Pricing) โดยท่านต้องพึงเข้าใจว่า “การแข่งขัน” คือการเข้าใจ "กำลังซื้อ" ของลูกค้าในพื้นที่ เช่น นักศึกษา คนทำงาน หรือนักท่องเที่ยว หากกลุ่มเป้าหมายเป็นวัยเรียนซึ่งมีกำลังซื้อที่ไม่มาก ร้านก็ควรตั้งราคาที่เข้าถึงง่าย แต่หากเปิดในย่านท่องเที่ยวหรือย่านธุรกิจหรูหรา อาจตั้งราคาสูงขึ้นได้ โดยต้องคงคุณภาพไว้ให้สมราคา ตรงจุดนี้จะทำให้ธุรกิจของท่านมีความน่าสนใจเพิ่มขึ้นกว่าคู่แข่งอย่างแน่นอน กลยุทธ์ที่ 3 - ตั้งราคาในเชิงจิตวิทยาการรับรู้ (Psychological Pricing) เป็นกลยุทธ์ที่ใช้ “จิตวิทยา” ของมนุษย์เกี่ยวกับตัวเลข การมองเห็น การเปรียบเทียบ และการตีความราคา มาเล่นกับพฤติกรรมการซื้อ (Consumer Behavior) โดยจุดมุ่งหมายคือทำให้ลูกค้ารู้สึกว่า “คุ้มค่า” หรือ “อยากซื้อ” มากกว่าเมื่อเห็นตัวเลขนั้น ๆ ยกตัวอย่างเช่น - ตั้งราคาแบบ “Charm Pricing” เป็นการตั้งราคาลงท้ายด้วยเลข 9 (99, 199, 299) ทำให้ดู "ไม่ถึงร้อย" หรือ "ไม่ถึงพัน" - ตั้งราคาแบบ “Odd-Even Pricing” จะเป็นการเล่นกับความรู้สึกของผู้บริโภค เช่น เลขคี่ = คุ้มค่า, เลขคู่ = พรีเมียม เป็นต้น - ตั้งราคาแบบ “Anchor Pricing” การตั้งราคาเริ่มต้นของบางเมนูไว้สูง จากนั้นจึงนำเสนอราคาของเมนูอื่น ๆ ที่ถูกกว่า หรือมีช่องว่างในการทำโปรโมชั่นเพิ่มเติมเพื่อให้เกิดความคุ้มค่าในใจของผู้บริโภค - ตั้งราคาแบบ “Bundle Pricing” การรวมสินค้าหลาย ๆ รายการเข้าด้วยกันในราคาเหมา” เป็นกลยุทธ์ที่ใช้กันแพร่หลายในธุรกิจอาหาร เช่น เซตอาหารกลางวัน, เซตเมนูจับคู่เครื่องดื่มกับอาหารจานหลัก หรือเมนูแถมของหวาน ซึ่งทำให้ลูกค้าเกิดความรู้สึกคุ้มค่าและผลักดันยอดขายได้ในบางช่วงเวลาสำคัญ หากท่านผู้ประกอบต้องการปรับใช้กลยุทธ์ในข้อนี่ ท่านต้องพึงระวังไว้ว่า หากร้านอาหารของท่านเป็นร้านอาหารระดับหรู การลงท้ายด้วยการตั้งราคาแบบ Charm Pricing อาจทำให้ภาพลักษณ์ร้านดูไม่พรีเมียม หรือการลดราคามากเกินไปอาจทำให้ท่านเกิดการขาดทุนเข้าเนื้อหรือมีกำไรน้อย ตรงจุดนี้ท่านผู้ประกอบการต้องไปทบทวนตั้งราคาโดยบวกกำไรจากต้นทุนจากกลยุทธ์ข้อที่หนึ่ง กลยุทธ์ที่ 4 - การตั้งราคาแบบแบ่งระดับ (Tiered Pricing) เป็นกลยุทธ์ที่แบ่งเมนูหรือสินค้าออกเป็นหลายระดับตาม “คุณค่า” หรือ “ขนาด” เช่น Basic / Premium / Deluxe เพื่อให้ลูกค้าเลือกจ่ายตามงบและความต้องการ เช่น ขนาดเล็ก กลาง ใหญ่ หรือท่านอาจตั้งราคาแบ่งตามวัตถุดิบว่าเช่น เมนูระดับธรรมดา ระดับพรีเมียม หรือระดับพรีเมียมเกรดนำเข้า ซึ่งกลยุทธ์นี้จะช่วยดึงดูดลูกค้ากลุ่มกว้างขึ้น ไม่ว่าจะเป็นคนที่งบจำกัดหรือกลุ่มคนที่มีกำลังทรัพย์สูง ช่วยเพิ่มโอกาสในการขายครอบคลุมหลายกลุ่มผู้บริโภค ข้อควรระวังที่สำคัญคือ ท่านต้องไม่ให้ความแตกต่างของระดับราคาดูน้อยหรือมากเกินไป จนลูกค้าไม่เห็นความคุ้มค่า หรือในกรณีที่ท่านต้องการสร้างความพรีเมี่ยมสำหรับเมนูที่ใช้ส่วนผสมคุณภาพสูง ท่านควรแบ่งแต่ละระดับมีจุดเด่นเฉพาะตัวและสื่อสารให้ลูกค้าเข้าใจทันทีว่าพวกเขาจะได้อะไรเพิ่มหากเลือกซื้อในเมนูที่มีราคาสูงที่สุด สุดท้ายนี้ “การตั้งราคา” ต้องเป็นทั้งศาสตร์และศิลป์ ท่านผู้ประกอบการต้องเข้าใจโครงสร้างต้นทุนอย่างละเอียด วิเคราะห์พฤติกรรมลูกค้า และรู้เท่าทันกลยุทธ์ของคู่แข่ง รวมไปถึงการสื่อสารที่ชัดเจนไปสู่ผู้บริโภค ทุกอย่างนี้ล้วนเป็นปัจจัยสำคัญที่ทำให้ธุรกิจร้านอาหารของท่านอยู่รอดได้ในระยะยาว
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ไหนใครว่าเปิดร้านอาหารแล้วเสี่ยงเจ๊ง ?
"ไหนใครว่าเปิดร้านอาหารแล้วเสี่ยงเจ๊ง ? ชวนส่อง 5 ความเสี่ยงที่ "ป้องกัน" ได้สำหรับผู้ประกอบการร้านอาหารมือใหม่ ผู้ประกอบการส่วนใหญ่ที่กำลังเริ่มเปิดร้านอาหาร คงต้องนึกถึงเรื่องของความอร่อยและคุณภาพของอาหารและความคิดสร้างสรรค์ของเมนูอาหาร นอกจากในเรื่องของความอร่อยแล้ว ในขณะเดียวกันการเปิดร้านอาหารก็เต็มไปด้วยความท้าทายและความเสี่ยงที่อาจนำไปสู่การปิดตัวได้หากไม่มีการบริหารจัดการที่ดี อย่างไรก็ตาม ความเสี่ยงหลายประการสามารถป้องกันและลดผลกระทบได้ หากมีการวางแผนที่เหมาะสม สำหรับโพสนี้ Chef’s Club by makro ขอชวนทุกท่านมาเตรียมพร้อมกันว่ามีความเสี่ยงอะไรบ้างที่ผู้ประกอบการร้านอาหารมือใหม่ควรระวัง และจะรับมืออย่างไรให้ธุรกิจร้านอาหารของเราเติบโตได้อย่างยั่งยืน . 1. ความเสี่ยงด้านการเงินของร้านอาหาร ต้นทุนวัตถุดิบ ค่าจ้างพนักงาน ค่าเช่าพื้นที่ และค่าใช้จ่ายแฝงอื่น ๆ ล้วนเป็นปัจจัยที่อาจทำให้ร้านอาหารขาดสภาพคล่องทางการเงิน หากไม่มีการบริหารจัดการที่ดี อาจส่งผลให้ร้านต้องเผชิญกับปัญหาหนี้สินสะสม ปริมาณเงินทุนหมุนเวียนที่ไม่เพียงพอ ไม่สามารถชำระค่าใช้จ่ายพื้นฐานได้ และอาจถึงขั้นต้องปิดกิจการในที่สุด วิธีป้องกัน จัดทำบัญชีรายรับ-รายจ่าย อย่างเป็นระบบ เพื่อติดตามกระแสเงินสด และควบคุมต้นทุน คำนวณต้นทุนอาหาร (Food Cost) อย่างละเอียด เพื่อกำหนดราคาขายที่เหมาะสม โดยให้แน่ใจว่ามีกำไรเพียงพอ วางแผนงบประมาณล่วงหน้า และมีเงินทุนสำรองสำหรับสถานการณ์ฉุกเฉิน เช่น ยอดขายตกต่ำ หรือวัตถุดิบขึ้นราคา หลีกเลี่ยงการกู้เงินเกินความจำเป็น และวางแผนบริหารหนี้อย่างมีประสิทธิภาพ 2. ความเสี่ยงด้านการตลาดและการแข่งขัน ในปัจจุบันในโลกของธุรกิจร้านอาหารมีการแข่งขันสูง ทั้งด้านราคา คุณภาพอาหาร และการตลาด หากไม่มีจุดเด่นที่แตกต่างหรือขาดการโปรโมตร้านที่ดี อาจทำให้ยอดขายไม่เป็นไปตามเป้าหมาย และอาจเสียลูกค้าให้กับคู่แข่ง วิธีป้องกัน สร้างจุดเด่นหรือตัวตนของร้านให้ชัดเจน (Unique Selling Point) เช่น เมนูพิเศษ วัตถุดิบคุณภาพ บริการที่เป็นเอกลักษณ์ หรือบรรยากาศที่แตกต่างช่วยดึงดูดลูกค้า เป็นต้น ส่งเสริมการตลาดผ่านช่องทางโซเชียลมีเดีย เช่น Facebook, Instagram, TikTok เพื่อเพิ่มการรับรู้และกระตุ้นยอดขาย ทำโปรโมชันหรือกิจกรรมพิเศษ ยกตัวอย่างเช่น ส่วนลดวันเกิด โปรโมชั่นเทศกาล หรือเมนูพิเศษเฉพาะฤดูกาล เพื่อดึงดูดลูกค้าใหม่ และรักษาฐานลูกค้าเดิม ใช้แพลตฟอร์มเดลิเวอรี (Food Delivery) เพื่อขยายฐานลูกค้าและเพิ่มช่องทางรายได้ 3. ความเสี่ยงด้านมาตรฐานการให้บริการ เชื่อว่าผู้ประกอบการหลายท่านน่าจะเคยพบเห็นการฟ้องร้องบนหน้าสำนักข่าวว่าด้วยเรื่องของผู้บริโภคที่ฟ้องร้องร้านอาหารที่ทำให้พวกเขาเกิดอาการอาหารเป็นพิษบ้าง หรืออาจมีภาพถ่ายสิ่งไม่พึงประสงค์บนจานอาหารลงสื่อโซเชียลมิเดีย สาเหตุสำคัญสำหรับความเสี่ยงกลุ่มนี้คือ ร้านอาหารที่ไม่มีมาตรฐานการให้บริการที่ดีอาจทำให้ลูกค้าได้รับประสบการณ์ที่ไม่น่าพึงพอใจ และอาจไม่กลับมาใช้บริการอีก นอกจากนี้การขาดมาตรฐานสุขอนามัย อาจส่งผลให้เกิดปัญหาด้านสุขภาพและภาพลักษณ์ของร้านอีกด้วย วิธีป้องกัน กำหนดมาตรฐานการควบคุมคุณภาพ (QC) และสุขอนามัยในครัว เช่น การตรวจสอบวัตถุดิบ การทำความสะอาดอุปกรณ์ครัว และการรักษาคุณภาพอาหารให้คงที่ 2. หมั่นเก็บ Feedback จากลูกค้า ผ่านช่องทางออนไลน์หรือแบบสอบถามและนำไปปรับปรุงทันที 3. ฝึกอบรมพนักงานด้านการให้บริการ การปฏิบัติต่อแขก และการจัดการข้อร้องเรียนของลูกค้า เพื่อให้แน่ใจว่าลูกค้าจะได้รับประสบการณ์ที่ดีทุกครั้งที่เข้ามาใช้บริการ จัดการสร้างระบบตรวจสอบคุณภาพภายใน เช่น การเช็คความสะอาดและคุณภาพอาหารอยู่ตลอด 4. ความเสี่ยงเรื่องอุบัติเหตุ อัคคีภัย และภัยธรรมชาติที่คาดไม่ถึงต่าง ๆ หากใช้คำว่า “อุบัติเหตุ” แล้ว นั่นหมายถึงเหตุการณ์ที่ยากต่อการคาดเดาได้ ประเด็นนี้อาจถือได้ว่าเป็นความเสี่ยงที่สำคัญมากอย่างหนึ่ง สำหรับอุบัติเหตุที่อาจเกิดขึ้นได้ร้านอาหาร อาทิเช่น อัคคีภัยจากการปรุงอาหาร แก๊สรั่วไหล รวมถึงอุบัติเหตุส่วนบุคคลที่ส่งผลกระทบถึงพนักงานเช่น โดนน้ำร้อนลวก หกล้มเพราะพื้นในครัวลื่น ขาดเจ็บจากอุปกรณ์ในครัว เป็นต้น อีกหนึ่งความเสี่ยงสำคัญในหัวข้อนี้คือ “ภัยธรรมชาติ” ที่เราไม่สามารถคาดเดาหรือควบคุมได้ อาทิเช่น น้ำท่วม พายุ แผ่นดินไหว ซึ่งอาจสร้างความเสียหายต่อธุรกิจและความปลอดภัยของลูกค้าและพนักงาน ตรงจุดนี้ผู้ประกอบการจึงต้องมีการวางแผนป้องกันและรับมือให้เรียบร้อยตั้งแต่ในระยะเริ่มต้นของธุรกิจ วิธีป้องกัน ติดตั้งอุปกรณ์ดับเพลิง เช่น ถังดับเพลิง ระบบฉีดน้ำอัตโนมัติ และสัญญาณเตือนควันไฟ และตรวจสอบระบบไฟฟ้าและแก๊สเป็นประจำ อบรมพนักงานให้มีความรู้เกี่ยวกับการป้องกันอัคคีภัย และวิธีปฏิบัติตัวในภาวะฉุกเฉิน เช่น การใช้อุปกรณ์ดับเพลิง และการอพยพหนีไฟ วางแผนซื้อประกันภัยที่ครอบคลุมความเสียหายจากอุบัติเหตุ อัคคีภัย และภัยธรรมชาติ ออกแบบโครงสร้างร้านให้ปลอดภัย เช่น ใช้วัสดุป้องกันไฟ ติดตั้งระบบระบายน้ำที่ดีในพื้นที่เสี่ยงน้ำท่วม จัดทำแผนฉุกเฉิน (Emergency Response Plan) และซักซ้อมสถานการณ์ฉุกเฉินเป็นระยะ ๆ 5. ความเสี่ยงด้านห่วงโซ่อุปทาน (Supply Chain Disruption) ปัญหาในเรื่องของต้นน้ำและกลางน้ำของธุรกิจร้านอาหาร อาทิเช่น การขาดแคลนวัตถุดิบ การขนส่งล่าช้า และต้นทุนวัตถุดิบที่ผันผวน อาจส่งผลกระทบต่อคุณภาพอาหาร ต้นทุนการผลิตและการให้บริการ วิธีป้องกัน ขยายเครือข่ายซัพพลายเออร์ให้มากขึ้น เพื่อป้องกันการขาดแคลนวัตถุดิบและลดการพึ่งพาแหล่งเดียว วางแผนสต๊อกล่วงหน้าสำหรับวัตถุดิบที่สามารถเก็บได้นาน เพื่อป้องกันปัญหาการส่งของล่าช้า ใช้ระบบจัดการซัพพลายเชนและสต๊อกสินค้า เช่น ซอฟต์แวร์ POS หรือ Inventory Management เพื่อช่วยติดตามการใช้วัตถุดิบและการสั่งซื้อได้อย่างแม่นยำ พิจารณาวัตถุดิบทดแทนที่มีคุณภาพใกล้เคียงกัน เพื่อรองรับกรณีวัตถุดิบหลักขาดตลาด อ่านถึงตรงนี้ ผู้ประกอบการคงจะเห็นได้ว่าแม้การเปิดร้านอาหารจะมีความเสี่ยง แต่การวางแผนและบริหารจัดการอย่างรอบคอบสามารถช่วยลดโอกาสของปัญหาที่อาจเกิดขึ้นได้ การเตรียมพร้อมรับมือกับสถานการณ์ต่าง ๆ ไม่เพียงช่วยให้ธุรกิจดำเนินไปอย่างราบรื่น แต่ยังเป็นปัจจัยสำคัญที่ช่วยสร้างความมั่นคงและความสำเร็จในระยะยาว การปรับตัวให้เข้ากับตลาด ควบคุมต้นทุน และรักษา คุณภาพการบริการ ล้วนเป็นหัวใจสำคัญที่จะทำให้ร้านอาหารเติบโตอย่างยั่งยืน
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Update Tiktok trends in 2021 that entrepreneurs must know, use them, and they will definitely sell well.
At this time, there is probably no one who does not know the TikTok app, a Chinese app that is currently popular around the world. In the form of short videos, users can easily create their own video clips. There will be effects, songs, or sounds for users to use in the app. And can be shared with friends or shared publicly for the general public to come and see and follow. Many people may think that TikTok only has dance clips. In fact, Tiktok also includes many interesting lifestyle clips, such as cooking clips, educational clips, DIY Live Hack, etc. And with the rapid growth rate of the number of users, which is expected to hit 2 billion downloads soon, especially in Thailand where the number of users has increased by more than 100% in less than a year, TikTok has become another marketing tool that is becoming more popular. Many entrepreneurs have started to use this channel as another way of marketing, including creating various promotions through Challenges. Today, MHA will update TikTok trends for the upcoming year 2021 as information for marketing restaurants to be better known and sell better next year. 10 TikTok trends of 2021 1. Influencers will increasingly use TikTok. When it comes to influencers, we usually think of Instagram or Facebook. However, a 2020 survey found that 35 percent of influencers are starting to use TikTok more than the previous year. This has led to more movement in influencer marketing, both from the influencer side and the brand side. Many products have started to have marketing departments that specifically handle influencers, and TikTok is also a tool that brands are focusing on. For restaurant businesses: For restaurants, this is a good opportunity because in addition to having a new channel to present their restaurants, reviewers and influencers are also looking for content to present via TikTok. In particular, there will be more new reviewers because of the ease of creating content on TikTok, which is considered easier than other social media available today. 2. TikTok will focus on Social Commerce If you can't imagine it, imagine buying and selling products on various social media without having to leave those apps to go to online shopping apps anymore. And TikTok is going to open up opportunities for merchants to "sell" their own products on TikTok to help accelerate sales of those products. It is analyzed that the buying and selling process between sellers and buyers will start and finish the entire process on the Tiktok app. In addition, to incentivize businesses and merchants, merchants will receive a fund of $ 300 or approximately 9,000 baht for their first Tiktok campaign. For restaurant businesses: If your restaurant offers delivery, this is a great opportunity to expand your distribution channels. For those who are already familiar with selling on social media, it shouldn’t be too difficult to learn more. If you haven’t, now might be the time to start. 3. Brands are using hashtag challenges a lot. TikTok users are quite familiar with various challenges, and we have started to see many brands start doing challenges in the past year. This element encourages users to want to participate with the brand by creating a video according to the brand's requirements and publishing it to the public. This is where analysts see it as creating brand awareness and easily spreading it virally. For restaurants: Try to study successful challenges and try to apply them to your business. There is a high possibility that the created hashtag will be distributed virally. Compared to producing work in other media, it is considered a very low budget. 4. There will be more video ads. The overall usage of video marketing increased from 61% to 85% in 2020. For TikTok, with such a rapid growth rate of users, it is certainly in demand by many marketers today. After launching TikTok for Business to provide information and teaching how to advertise on TikTok last year, analysts predict that video advertising will increase even more in 2021. For restaurants: This is a point that helps reduce limitations in producing advertising videos because of TikTok's features that allow easy video creation and free resources to study before making advertising videos. 5. Create a trend with #meme If you can't figure out what a meme is, try thinking about a time when there was a story, event, or something that was popular at that time and was remade, parodied, made fun of, or whatever social media users picked up to play with. Like recently, there was a strange animal statue in front of a church that was posted on social media and was redrawn by many cartoonists until the meme, the Marshmallow Himmapan Animal, was created. TikTok is no different. Analysts believe that social media users, regardless of the media, are hungry for memes to follow or play with. For restaurants : If you can catch the trend and learn how to use memes with your videos, you can create awareness and remember your restaurant very well, especially on a platform where many users are waiting to follow and follow you like TikTok. 6. Remixing UGC is the new trend. Remixing UGC or what we call Remixing User Generated Content is creating content through a template on the platform that is created in your own style by using Background Music or filters in various forms according to your style, such as dancing in various forms or strange places and then sending it on until it goes viral. At this point, many people are starting to wonder if video marketing on other social media is the same. So how is Tiktok different? The answer is that TikTok has a complete video creation tool in itself. Users can press to shoot a video from within the app, with filters and effects ready. They can also choose music and sound effects that are provided, with clear categories. These elements help users to put their imagination and creativity into their videos more easily. For restaurants: Try learning how to create these free assets that will be on TikTok for other users to use, which will help create a great brand. 7. Celebs are also entering the TikTok scene. Many celebrities have also jumped into TikTok because statistics show that the majority of TikTok users are Gen Z (aged between 9-22 years) , a group that uses social media for at least 2-4 hours a day. They are a group called Digital Natives or digital citizens who were born with technology and have high self-confidence. Gen Z is an important customer base for singers and actors. Therefore, it is not strange that many celebrities are moving to TikTok more. For restaurants: Normally, if there were celebrities visiting the restaurant, we would not be able to resist asking to take a photo with them to post on social media, which was mostly still images. But in the future, we might try adding TikTok videos as another medium, because it does not take long to shoot. 8. TikTok is an indispensable channel for promoting music. Forget about promoting music in the traditional way on other social media. What TikTok has added is Duet and Stitch, which are functions that can take other people's videos and make them your own videos, dual screen duels, or paste your own videos. Marketers see this as unprecedented on other social media and see this as creating engagement between creators and TikTok and helping businesses reach target groups that don't yet follow, using videos with high views as an aid. For restaurants: This feature can help solve the problem of no viewers of restaurant content without having to pay for Boost like before. However, you should study the business policy for posting videos on TikTok in detail. 9. TikTok Trends is the new TV channel. Although TikTok is in the form of short videos, unlike traditional television shows, if you look closely, you will find many similarities. When users find a #Hashtag that interests them and follow videos under that #Hashtag, it is no different from choosing a channel on television, where content that is longer than the time will be edited by users into episodes, while viewers wait to follow the creator's new video, just like waiting for the next TV show to air on TV. So next year, we will see more TikTok creators making episodic videos for viewers to watch, and we will see more TV shows starting to condense their content into episodes and put them on TikTok. For restaurants: Popular content on TikTok isn’t just about dancing or entertainment. Cooking tutorials are also popular. So if you have the ability to consistently come up with content that will gain a large following, it will be very beneficial for promoting your restaurant. 10. Use truth to create brand identity for your brand. As we all know, TikTok emphasizes real and genuine content. Marketers believe that if the content is relevant to the interests of the target group, it will be very successful. This is the answer to why behind-the-scenes clips, how-to clips, or clips that are real, unedited, and unfiltered are successful on TikTok. Analysts believe that this is due to the characteristics of Gen Z, the main target group of TikTok, who are tired of the same unreal or staged content. And even though marketing using real content is not new, it is still an important trend in 2021. For restaurants: This is another good opportunity for content like how-to guides on how to make food, behind-the-scenes videos of the restaurant's signature dishes. From a survey, it was found that if we watch cooking videos continuously, we will feel like eating food. Or even videos that introduce restaurants directly, without embellishment or staging, maybe adding a joke to make it look a little more fun, or playing with TikTok challenges and using memes at the right time will create good awareness and memory of the restaurant. summarize It can be seen that TikTok is a tool that can be used for marketing well because it is easy to use and has all the elements that are conducive to video creation. Overall, MHA sees that TikTok is suitable for restaurant marketing as well as other social media, especially restaurants whose target group is Gen Z. However, you should study TikTok's policies carefully, otherwise, you may be blocked from seeing or banned. Come back and find more good marketing content with MHA in the next episode. Click to read interesting articles from Makro HoReCa Academy. The store sells well because of advertising like this! Suitable for small stores or stores with a small budget, it can be a hit. 5 “Robinhood” Tricks That Are Good for Business That Restaurant Owners Must Know How to make food content look delicious? How to tell the story of your restaurant to make it sell well? Good sales, never dry up! Attract new customers with Facebook, stimulate old customers with Line OA. Turn casual customers into regular customers to build a solid customer base for your store. Interesting articles in other categories Newbie opening a restaurant Restaurant Management Marketing for Restaurant Business Interviews and Reviews Selection of raw materials and equipment Food recipes Zero Food Waste
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6 festive menus worth selling to attract party customers, with recipes and methods
The last week of the year is considered by most people to be a time for relaxation, travel, and celebrations. The atmosphere is lively to warmly welcome the New Year. Of course, these things come with “food” in higher volumes than usual. This is the time when business owners can rake in a huge amount of money from the New Year’s Eve and New Year’s Eve festivals if they know how to choose popular menus to sell or set up a zone for customers to party (or even host their own party). MHA doesn't miss out on sharing 6 popular menus that are good to sell during festivals or when the festival is over, customers will buy them. Secret recipes from famous chefs guarantee deliciousness for you. When you're ready, let's take a look! French fries, 3 menus, 3 styles Hat Yai fried chicken Pizza with 5 toppings Grilled Pork with BBQ Sauce Pig Pig Party 7 toasts French fries, 3 menus, 3 styles Mexican French Fries Nacho Ingredients Aero brand wavy french fries, 200 grams 1 liter palm oil for frying Vegetable oil 30 grams 200 grams of minced meat 1 teaspoon smoked paprika ½ teaspoon cumin powder Onion (diced) 50 grams 80 grams of diced tomatoes Jalapeno pepper (diced) 30 grams 80 grams of canned red beans Black olives (diced) 60 g Salt, seasoning Ground black pepper, seasoning White granulated sugar, seasoned Coriander (chopped) 1 gram 70 grams of grated cheddar cheese Sour cream 60 grams Scallions (chopped) 2 grams method Remove the Aero Wavy French Fries from the bag and fry at 175 °C for 10-12 minutes. Put the ground beef in a pan and fry over high heat. Add the smoked paprika powder and cumin powder in the amounts above. Stir-fry to combine. Then add the ingredients in the green letters in the amounts above. Stir-fry until the vegetables and ingredients are cooked. Then add the ingredients in the blue letters. Place the French fries in a bowl, top with the toppings we made in step 2, sprinkle with grated cheddar cheese and put in the oven for 5 minutes at 180 ° C to melt the cheese. Sprinkle with sour cream and spring onions and it's done. Carbonara French Fries Ingredients Aero brand French fries, straight sticks, 200 grams 1 liter palm oil for frying Vegetable oil 20 grams Smoked bacon (cut into strips) 80 g. Onion (finely chopped) 40 grams Champignon mushrooms (sliced) 65 grams Chicken stock 60 grams Cooking cream 100 grams Salt, seasoning Black pepper, seasoning White granulated sugar, seasoned Parmesan cheese (grated) 10 grams Mozzarella cheese (grated) 50 grams 1 g Italian parsley (coarsely chopped) Click here to see how to do it. Ingredients: French Fries and Belgian Beef Stew Aero brand large straight French fries, 200 grams Beef neck (cut into large cubes) 200 grams Salt, seasoning Black pepper, seasoning 15 grams of wheat flour Vegetable oil 50 grams Onion (sliced) 50 grams Carrot (diced) 70 grams Celery (diced) 70 grams Garlic (crushed) 20 grams 40 grams of concentrated tomato puree Belgian dark beer 150g Beef stock 650g 2 bay leaves 1 gram fresh thyme leaves Ground black pepper, seasoning Salt, seasoning 1 liter palm oil for frying Yellow mustard 30 grams 1 g Italian parsley (coarsely chopped) Scroll up to see Chef Ar's tutorial in the clip. Hat Yai fried chicken Elevate your ordinary fried chicken at a party with Hat Yai fried chicken. Just hearing the name makes your stomach growl because of the long-standing reputation for deliciousness. Think of crispy fried shallots eaten with a juicy fried chicken recipe, along with tips on how to make the chicken crispy for a long time. Using pomegranate, palm oil for frying, no trans fat, finish with a little dipping sauce, grab some sticky rice, delicious, filling, easy to make, sells well, guaranteed delicious recipe from Chef O. Let's see the recipe and how to make it. ingredient Pomegranate, palm oil (for frying) 60 grams of sliced shallots 15 grams of Thai garlic ¼ teaspoon ground cumin ¼ teaspoon white peppercorns ½ teaspoon coriander seeds Seasoning sauce ½ tbsp. Pomegranate, palm oil (for marinating) 15 grams ¾ teaspoon salt 1 teaspoon seasoning powder ¾ tablespoon brown sugar 25 grams of wheat flour 30 ml of plain water 1 piece of chicken leg with hip Dipping sauce ingredients 10 grams of red chili peppers 1 coriander root Garlic 20 grams 2 tablespoons water 50 ml vinegar 1 teaspoon salt 120 grams of granulated sugar method 1. Fry the shallots by adding sliced shallots to the pomegranate palm oil, which will help keep them crispy for longer and also has no trans fat. And do not use too high heat, because it may cause the fried shallots to not be crispy. 2. After the shallots are fried, the next step is to make the dipping sauce by pounding the red chili, coriander root, and garlic in the quantities above until they are finely ground. 3. Add 2 tablespoons of water to the pot, followed by vinegar, salt, and sugar according to the amount of dipping sauce mentioned above. Bring to a boil. When the water boils, add the ingredients we pounded (from step 2) into the pot. Stir to mix. Then turn off the gas. 4. Make the chicken marinade by putting the ingredients in the green letters in a mortar and pounding until fine. Then put it in the container where we will marinate the chicken and add the ingredients in the blue letters. Mix until it is well blended. Then put the chicken legs with hips in to marinate for at least 30 minutes. 5. Place in a pan, skin side down first, over low to medium heat. Once cooked, party is ready! Pizza with 5 toppings Introducing another popular menu at parties that is worth selling: pizza, a fast food from Italy. We have selected a secret recipe for entrepreneurs to sell with 5 toppings. Because it is an easy menu, easy to eat, a favorite of both children and adults. We just need pizza dough, sprinkle with delicious, quality ingredients like Super Chef , and put it in the oven. It's done! In addition to creating pizza with many toppings, it can also be used to make many other menus. Let's see the ingredients and how to make it. Ingredients for pizza with sliced ham and bacon 1 sheet pizza dough Ready-made pizza sauce 25 grams Super Chef Bacon Sliced Ham 20g Onion 5 grams Mozzarella cheese 20 grams BBQ Bologna Chicken Pizza Ingredients 1 sheet pizza dough Ready-made pizza sauce 25 grams Super Chef Bologna 20g 10 grams of diced chicken breast Bell pepper 5 grams 10 grams of barbecue sauce Mozzarella cheese 20 grams Seafood Pizza Ingredients 1 sheet pizza dough Ready-made pizza sauce 25 grams Crab sticks 20 grams 4 small white shrimps Bell pepper 5 grams Onion 5 grams Mozzarella cheese 20 grams Hawaiian Pizza Ingredients 1 sheet pizza dough Ready-made pizza sauce 25 grams Super Chef Pork Ham 20g 15 grams of pineapple Tomatoes 5 grams Mozzarella cheese 20 grams Meat Feast Pizza Ingredients 1 sheet pizza dough Ready-made pizza sauce 25 grams Super Chef Crispy Chicken Sausage 15g Super Chef Ham Strips 20g 10 grams of sliced pork belly Mozzarella cheese 20 grams method Spread the pizza dough with ready-made pizza sauce. Top with toppings and ingredients in each recipe and finish with mozzarella cheese. Bake at 200 degrees Celsius for about 8 minutes or until the cheese is golden brown as desired. Served with tomato sauce. Grilled Pork with BBQ Sauce It's a party season, how can we miss out on grilled pork! Introducing grilled pork with barbecue sauce from Chef Pan, using pork as an ingredient to create a Chinese-style menu. To make it delicious, you have to take care from the time you marinate the pork with Dek Somboon brand green-capped seasoning sauce to give it a soft, smooth, and aromatic texture. Once marinated, grill it, while also brushing on barbecue sauce. Now it's ready to serve, easy and delicious, and it doesn't take long to make. Pork marinade ingredients 300 grams of pork loin 1 tablespoon sweet red sauce 1 tablespoon garlic 1 tablespoon shallots 1 tablespoon coriander root 1 teaspoon crushed soybean paste 1 tablespoon of Dek Somboon brand oyster sauce ½ teaspoon pepper 1 teaspoon cornstarch Green cap seasoning sauce, Dek Somboon brand, 1 tablespoon Barbecue sauce ingredients 1 tablespoon sweet red sauce ½ tablespoon crushed soybean paste 1 tablespoon oyster sauce 1 teaspoon garlic 1 teaspoon shallots 1 teaspoon coriander root ½ teaspoon pepper 1 tablespoon of Dek Somboon brand soy sauce 1 teaspoon cornstarch method 1. Marinate the pork loin with the marinade ingredients above, in the quantities according to the recipe. 2. Season the marinated pork with Dek Somboon brand green cap seasoning sauce to enhance the aroma and delicious, well-rounded flavor. Marinate for 10 minutes. 3. Make the barbecue sauce by mixing the barbecue sauce ingredients together. 4. Grill the pork without overcooking it, as this will make it too tough. Once one side is cooked, apply the barbecue sauce. Do this on both sides and it is ready to serve. Pig Pig Party Soft, frozen pork, marinated and ready to serve because it has been trimmed. Soft pork with white sesame, frozen . Delicious and soft pork. The added aroma of sesame is not to be missed! Soft pork with black pepper, frozen, deliciously spicy, fun to eat. Soft pork marinated in Mala pepper, frozen, to satisfy customers who love Mala. You can buy it at Makro or buy it online. Click here. ingredient Frozen soft pork Soft pork with white sesame, frozen Soft pork with black pepper, frozen Frozen marinated soft pork with Mala pepper Stir-fry sauce ingredients Oyster sauce 15 grams Seasoning sauce 20 grams 30 grams of granulated sugar 3 grams of salt 15 grams of vinegar 50 grams of chopped fermented bean curd Sriracha chili sauce 100 grams 100 grams of tomato sauce 30 grams of water 15 grams minced garlic Ingredients for hot pan grilling 15 grams minced garlic Vegetable oil 30 grams 120 grams of grated mozzarella cheese Vegetables as desired How to make sauce Add the stir-fry sauce ingredients according to the quantities above and mix well. Now, we come to the hot pan grilling step by pouring vegetable oil into the pan, followed by the minced garlic. Stir-fry until the garlic starts to turn light brown, then add the pork and stir-fry. Pour the prepared sauce over the pork and mix well. Sprinkle with vegetables as desired. Finish with shredded mozzarella cheese. When the cheese melts, it's ready to eat! You can buy Suki sauce with Mala recipe. Grilled pork dipping sauce and Cantonese sukiyaki dipping sauce, served with pork party to enhance the delicious taste even more. Toast Share the recipe and method for making toast on a stick. You can hold it and eat it at a party without making a mess. Or you can sell it in the morning as a light meal. Or you can sell it in the evening as a snack. It answers the needs of children, teenagers, and working-age customers very well. It's also easy to make. Just pour the toppings on the bread according to the customer's preference and it's ready to serve. You can buy the ingredients and equipment here. Click. ingredient Aero Sandwich Bread 1 loaf Aero Garlic Butter 20g Aero Margarine 20 grams Aero white sugar 10 grams Aero sweetened condensed creamer 20 grams Aero Strawberry Topping 30g Aero Chocolate Topping 20g Aero Blueberry Topping 30g Aero shredded chicken 20 grams Aero Chili Paste Spread for Bread 30 g. method Cut 1 loaf of sandwich bread into 8 pieces, starting by cutting off the edges of the bread as thinly as possible so as not to eat too much bread, then cutting it up and cutting into 4 pieces. Insert a skewer into the center of the bread. Grill each side over medium heat until hot and spread margarine on all sides. Continue grilling until melted and slightly browned to keep the bread crispy for a long time. Sprinkle sugar on the bread first and sprinkle with toppings as desired. Put in a box and it's ready to serve.
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Free training course on restaurant management: Survival in the New Normal Era! : Makro X Department of Business Development, Ministry of Commerce
Want to develop a smart shop with full potential from experts for free! Makro X Department of Business Development, Ministry of Commerce organizes a training course on restaurant management, a way to survive in the New Normal era. Register to join the event for free, click here. Topics in the seminar Restaurant Success Strategy with Food Delivery • Ms. Natthinee Plodthong: Business Manager Food Service • Mr. Winij Limcharoen: CEO & Founder, V-Chef Thailand • Mr. Watcharapong Pochaninon: Assistant Director, Payment Solution and Development, Siam Commercial Bank Creating a system to expand your franchise business • Mr. Setthapong Phdungphisut: Managing Director of Genosis Co., Ltd., a consultant for restaurant and franchise businesses Food cost calculation and raw material loss control • Mr. Ponchai Nitmethawong: Brand Manager of King Kong Yakiniku restaurant and Co-Founder of True Friend Restaurant page Accounting and Taxes for Restaurant Businesses • Mr. Thanai Nopphakhun: Course Director of Flow Account Digital Marketing Online with Facebook • Mr. Thananithi Apichaichotirat: CEO of Small World For Kids Co., Ltd. Digital Marketing Online with Line • Mr. Kittichai Preenoy: Managing Director of Pro Steps 2020 Co., Ltd. Mobile Food Photography • Mr. Kasidis Chan: Owner of the page "Teaching Food Photography with a Mobile Phone" Kasidis Studio Kitchen design and ingredient management • Chef Wilment Leon: Founder & Chairman Thailand Culinary Academy Qualifications of participants : 1. Must be in a restaurant business only. 2. Able to participate in the entire 6-day course. 3. Must bring a personal laptop computer and wifi-hotspot signal to the Online Marketing course training day. Note: March 15, 2021, Burachart Chaiyakon Room, 4th floor, Office of the Permanent Secretary Applications for both batches are open from today! Until full. Batch 1: March 15, 16, 22, 23, 29, 30, 2021. Batch 2: April 21, 22, 28, 29, and May 5, 6, 2021. Location: Business Development Training Center, 6th floor, Department of Business Development, Ministry of Commerce. To register for the event, click here. The team will check the information and select those who pass the criteria and will notify you of the results. The 1st batch will be announced on March 10, 2021. The 2nd batch will be announced on April 9, 2021. #MakroHoReCaAcademy #FoodBusinessPartner #KnowThisAndYouWillNeverFail #Makro #RestaurantBusiness #MHA #DepartmentOfBusinessDevelopment #MinistryOfCommerce #DBD #MOC #RestaurantManagementCourse
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"Slurp Duck Noodles" Roadside duck noodles, changing lives to become a national street food champion!
Noodles are a simple menu that has a variety of varieties and is always popular. They are also sold everywhere. But to sell noodles like a 'professional', what kind of mindset is needed to make the business 'systematic', standardized and grow? Today, we will take you to see the mindset of a champion noodle shop and reveal every corner of the Food Truck of 'Sod Tiew Ped Palo', the winner of the 'GSB Street Food Changes Lives' (Dare to Think, Changes Lives) competition organized by the Government Savings Bank. He recently used the experience he gained to upgrade and create a new Food Truck with cutting-edge functions that meet the needs of work and lead to remarkable progress for the business. Up-level Street Food, a family business for over 40 years Discover every corner of the champion food truck Think carefully about what you want to sell and design an appropriate plan. 'Professional' standards design work to be a single flow. The system was designed so well that it was a hit. Before even starting the franchise, many people contacted us. Mr. Suradet Somsengiam, the owner of Sod Tiew Ped Palo, who has elevated the reputation of this noodle brand from Yamo, tells us the story of Sod Tiew Ped Palo’s success as follows: Upgrading Street Food, a Family Business For over 40 years, Mr. Suradet’s family has been in the noodle business since his ancestors. He is the third generation who has continued the legend since before the shop even had a name. When the young man took over, he named the shop ‘Sod Tiew’ because it was an easy name to call and catchy. “Before, our business was no different from other street food vendors that sell on the streets. There was no management system at all. I just followed what my parents taught me. Then I had the opportunity to compete in the GSB Street Food competition and met P’Tham Prawattree (a businessman and lecturer with expertise in food business management). This taught me a much better way of thinking and management system for my shop. It made me realize the importance of good systems and standards, which will help our business progress.” Revealing every corner of a champion food truck. In fact, before the latest food truck selling noodles that was recently launched, Sod Tiew had... Previous trucks “When I first decided to make duck noodle soup, we noticed the popularity of food trucks and the advantage of being able to park anywhere. So we made the first truck first. But at that time, I must say that I didn’t have much knowledge. So there are many differences between the first truck and this latest one. The most important one is the cleanliness standards set by the Ministry of Public Health, which restaurants must have, such as a sink. My old truck didn’t have one, but this new one does. When I first made it, I designed it according to my expertise and understanding at that time. So it wasn’t up to standard yet.” Think calmly about what you will sell and design an appropriate plan. Just like an entrepreneur who must gradually accumulate experience through trial and error until it crystallizes. After competing in the GSB Street Food program and having a good consultant like Mr. Tham, Mr. Suradet used the way of thinking he learned to improve various operations, including making a new food truck, starting from designing the plan before actually producing the truck. “It has to start with thinking about what kind of food we will sell. For example, the old car, we only sold noodles. But one day, when we wanted to sell something else, we couldn’t put it on the car because it wasn’t designed for that purpose. This time, for the new car, I made a list of everything: duck noodles, chicken noodles, beef noodles, rib noodles, beef with basil, chicken with basil, rib with basil, stewed duck with basil. Once I had a list of all the food, I designed a diagram of what would go where. Where would the noodle boiling pot be? Which side would be used for stock? How many compartments would there be for each ingredient? What would be in the front? What would be in the back? Where would the basil stir-fry stove be? And there had to be an exhaust hood on top. I had to calculate and measure everything to make it consistent, etc., to make it convenient to work and maximize the use of space.” “I thought about it in detail to the point of trying to imagine and simulate the situation so that we would know the working traffic, whether it was suitable or not, where there were some mistakes. When I got the plan, I asked P’Tham to help comment and then adjusted it again. Then I ordered the production according to the plan.” The latest eye-catching red noodle truck of Sod Tiew can be said to have been well thought out. It can facilitate the work and help raise both the standard and the efficiency of the work significantly. “With a 6-hole noodle boiler that controls the temperature and time, within 1 minute, we can boil up to 6 bowls of noodles at once. As for the stir-fried basil menu, we tried to manage the space by placing only 3 condiments: dried chili, basil sauce, and basil leaves. You may ask why there are not many condiments such as garlic, dark soy sauce, oyster sauce, sugar, etc. because the space in the car is limited. I have to make everything into a sauce. We just stir-fry with the sauce that we have carefully developed, then add chili and basil leaves and it’s done. It is a way of thinking to solve the problem of space limitations in the car, while also being able to deliver delicious food to customers.” 'Professional' standards, designing the work to be a single flow. In addition to the well-thought-out kitchen plan to support the food to be sold and work efficiency, Mr. Suradet also said that The noodle truck of Sod Tiew is also designed with the safety of the workers in mind because there are boilers, stoves, and hot pans on the truck. If they move around frequently, accidents can occur. Therefore, the standard design helps shorten the work process and also helps with worker safety. Moreover, the truck is designed to have the same flow of work as much as possible. From the moment the customer orders the food, there is a POS system that, once the order is entered, the bill will be run to the kitchen so that the kitchen staff can cook the food according to the ordered items immediately. Every menu must be weighed and measured to ensure that every dish is of the same standard. When the food is finished, the staff who takes the order will check again that the customer has received the food according to the ordered items. It can be said that only 2 people are enough to operate. When asked about the importance of making the system up to standard, the owner of a professional noodle shop at the champion level replied, “In the past, I never knew what temperature of water to use to boil noodles. I only knew that boiling water was enough to boil noodles. I never knew how many liters of water in the noodle pot. I only knew that when the water in the pot ran out, I had to refill it. But after entering the GSB Street Food competition, my vision has changed a lot. I have to know even that How many bowls of noodles can one pot of noodle soup make? I have changed my perspective on working. I have re-developed myself. I set a goal to become a Sod Tiew brand. I want to become a standard roadside noodle shop.” “Just imagine, if there were no weighing, measuring, and some bowls might not be the same amount, how would we check the stock and the cost? Sometimes, if someone we know comes to eat, they might give them a lot, which would be unfair to other customers. By creating this standard, not only will the taste and quantity of every bowl be the same, which is fair to all customers, but it also helps us manage costs transparently and efficiently.” “In addition, the system helps reduce errors in work and helps with business growth. When we make food trucks with a standard system, when customers see it, they will feel the standard of cleanliness and safety. Many customers are willing to pay more for what they receive. Another important thing is that if we have a system and standard, it will be easy for anyone to come in and do it because we have everything that we need our employees to follow. Even people who don’t know how to cook can easily follow. So when we expand our business, it will be easy and we will have the same standard, no matter how many branches we expand.” The system was designed so well that it became a hit. Even before the franchise was launched, many people contacted us. “Since the launch of this truck on December 18, our performance has improved to some extent. Unfortunately, the impact of the second wave of COVID-19 outbreak since December 20 has caused the event that we used to hire trucks to disappear. But it is good that there are hundreds of people interested in opening a Food Truck. But right now, we still have to say that we are still in the testing phase of the system. If any errors are found, we will fix them first because we want the released system to be complete and have the fewest problems. For customers who buy franchises, we want it to meet the needs of the business owner because anything that is easy and clear can be checked at all times. For example, the POS (Point of Sale) system can check, verify, and summarize the total at all times. We also have 2 CCTV cameras on the truck, which means that you can check the work of the employees on the truck in real time. So no matter where you are in the world, as long as you have internet, you can check and take care of your business.” All of the above are every nook and cranny and advantages of the champion food truck, 'Sod Tiew Ped Palo'. For those who are interested in Sod Tiew's food truck franchise, Mr. Suradet said that it should cost around 600,000 - 700,000 baht. This budget includes a vehicle, license plate, food recipes, and the entire management system . Even though there are many interested parties contacting to buy a franchise, Sod Tiew still wants to take the time to test run and improve the system before selling the actual franchise in the middle of this year. When that time comes, the income from selling the franchise will definitely turn it into a million-baht noodle brand. For those who are interested in buying a franchise, you can contact Sod Tiew. This is a good example of a food truck that meets professional standards and is a truly admirable progress of the Street Food business.
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Small shops can succeed too! Summary of 7 lessons from big street food brands that small shops can actually apply
For many restaurant entrepreneurs, especially street food restaurants or small restaurants, when the business has reached a certain point and they want to move forward and expand the business, there may be a question of what to do. The important answer is that developing a 'system' and 'standards' is the key to leading our business to success. But how important are 'systems' and 'standards' and how to create both of them? Today, MHA volunteers to take everyone to talk to 'Mr. Tham - Pravat Tree', a business guru specializing in restaurant business management with over 25 years of experience. Currently, Mr. Tham is also a speaker and the owner of the international standard street food brand Plara Der (Pla Ra Der) that many people love for its taste, as well as the 'Pad Thai' brand, which is growing and has expanded to 10 branches in the Netherlands. 'Khun Tham - Prawat Tree' is a business guru and lecturer who is an expert in restaurant business management with over 25 years of experience. 1. 'Operational Excellence' is the key to Chain Restaurant success. Before opening his own restaurant brand, Khun Tham worked under world-class restaurant chains such as The Minor Food Group and Blue Elephant. He has been involved in overseeing famous brands such as KFC, YUM, Thai Express, Pizza Hut, The Pizza Company, Burger King, Sizzler, and many more. Working with these giants and leading brands has given Khun Tham the opportunity to see how... What these successful global chain restaurants all have in common is an 'Excellent Operation System' or 'Operation Excellent'. "What makes these big food brands successful enough to open thousands of branches are the important components of 'system', 'standards', and 'excellent operation system'. This is the DNA that will make the food business a sustainable success." To prove what he had learned while working for big brands for decades, before Mr. Tham decided to leave The Minor Food Group, he tried to open the 'Pla Ra Der' brand. “I started with developing recipes, doing Costing, and creating SOPs (Standard Operating Procedures). Then I had a Training Roadmap to teach my employees how to make som tam, fermented fish sauce, sausage, marinated grilled pork neck, marinated chicken, bamboo shoot curry, etc. After doing this for about 2 months, I moved to the Netherlands to create the ‘Pad Thai’ brand. The result was that both of our businesses were able to run very well. It proved that if we had a good system, we could do the same as the big brands that were successful.” What are the benefits of 'standards' and 'systems'? Mr. Tham explained that the problem of running a restaurant is mostly about quality because people have mood swings. If they are in a good mood, they can do well, but when their mood changes, they will get different results, which affects the food and service. “First of all, standards help to make the taste and quality of the food consistent. When customers come to eat, it will be the same every time, in terms of quality, taste, quantity, and service. For example, how many pieces of chicken are served, how are they arranged? If they are leaning left, they are leaning left all the time. That is, customers get the food as advertised. It is not like the picture looks one way and the real thing looks another. And another important thing is that anyone can do it . They do not even need to be a professional chef because we have recipes, SOPs, and a training roadmap. It also allows us to expand and open branches quickly. But if we do not have these systems to control the standards, expanding the business will be difficult. This is an important thing that I have learned from working with big brands and applied it.” 3. Find your Hero Product. Some restaurants may think that having multiple menus to give customers options is a good thing, but Mr. Tham says that having a single product, which is Hero Product or selling point will help to make it easier to manage and sell. Hero Product is an important thing that if it is a Chain Restaurant that wants to expand its business, it should find it. “For example, KFC’s Hero Product is fried chicken, while McDonald’s is burgers. I applied this idea to my Pad Thai restaurant in the Netherlands. We mainly sell Pad Thai, but we also have other side dishes such as green curry, massaman curry, and other snacks. However, the Hero Product is still the original Pad Thai recipe, which we fry on a flat pan to make it easier to handle, but it still has the original Thai flavor. Pad Thai is a food that Thais might think of as ordinary street food, but when it comes to foreign countries, it has become a Thai food that everyone knows. So I came up with the idea that I wanted to make Thai street food like Pad Thai a popular and standardized fast food. Setting up a system to create Pad Thai brand standards has made my business in the Netherlands successful and able to expand to many branches.” 3 important systems in a restaurant When talking about the 'important systems within a restaurant', the restaurant management guru also said that we can divide it into 3 parts: 1) Kitchen system 2) Service system 3) Management system " The system is something that we have experimented, adjusted, done for a long time until we have expertise, expertise, and practiced until we have proven that doing this is the best. It will be developed into a system. The 'kitchen system' will affect the quality of the food, making the food consistently high quality, reducing waste, and having a delicious taste, etc. As for the 'service system', it is about teaching the staff how to serve customers, what are the details and steps, such as when customers arrive, you must smile and greet them, take their orders, make them wait, what are the steps to put things in for customers, etc. When we have many restaurants, these things that are done in the same way will be a system that creates a standard, including the 'administrative system or management work within the restaurant' such as marketing, finance, accounting, etc., which will help each branch run smoothly and help us manage the business more easily." If you want to improve your street food, start by practicing 'Food Hygiene'. In terms of street food, if you want to increase sales of street food by applying the concepts of big brands, how can you do it? And where should you start? -- Restaurant guru Mr. Tham answers that 'cleanliness' is the first important variable. "Whether it's upgrading, upscaling, or upselling to sell better, I think that 'Food Hygiene', both the cleanliness of the food and the cleanliness of the work standards, should be a very important variable that will make the food and image of the shop look good, including helping to sell at a better price. For example, if Auntie Somsri's soy milk shop on the side of the road wants to improve its quality, it might start with clean uniforms, neatly tidy hair, and vendors who have been trained in Food Hygiene to know how to handle food, which are risky, which are not good, what should be done or not done. When it's street food that looks safe, customers will definitely be willing to pay a little more to buy our products." 6. When systems and standards are created, it becomes 'Branding'. Mr. Tham also pointed out the importance of systems and standards, which not only help to make operations and expansion easier, but also play an important role in creating recognition or creating 'branding'. “Whether it’s the restaurant’s logo, staff uniforms, interior decoration, etc., to the steps and methods of providing service, such as saying hello and thanking customers in the same way, having menus that are served in the same cups, plates, bowls, etc., if we do everything repeatedly and in the same way, things will be set as standards and will come together to become our brand that customers will remember. This is the reason why every time I open a restaurant, whether it’s Pla Ra Der or Pad Thai, I have to think of a concept and create a Brand Book first. We will spend a lot of time thinking about the branding and system until it is clear, and then we will start training the work to set up the various systems of the restaurant according to the concept that we have set.” 7. Size is not important, but intention is important. What you Tham would like to leave to entrepreneurs, which are street food or small restaurants that want to improve their standards, is to emphasize that you don't have to look at whether your shop is small or large. "Size doesn't matter, but the intention is to make it systematic and standardized because this system is the key that will allow us to develop our business to be sustainable and successful. Thais are skilled at cooking, so there are many different concepts of street food. When it sells well for a while, of course, the quality and standards must be improved to be consistent. Because the weakness of street food is that if the owner makes it himself and we stop selling, we won't have any income, right? Because there is no one to do it instead. Therefore , whether you are a food cart, a food truck, a shophouse rice shop, or a large restaurant, the system is still important. If we do not give importance to the system, it will make us tired and not fun to do it because in the end we will have to come back and fix the same old problems over and over again. "Actually, creating a system is not difficult , but it is not easy either. It takes time to test, adjust, and must be disciplined. It must be put into practice. If there is no system, everything will end with our generation or the generation of our descendants. The system does not have to be very big. It can be just a small system that will make us confident that what we are doing is up to standard every time. Or if we are no longer around and someone else comes to do it, it will still be up to standard. And do not be afraid that if we create a system, someone will copy it because even if we do not write anything, the people who come to work with us every day will remember it anyway." “I would like everyone to see the importance of systems and developing people and teams, which will help our business move forward continuously and achieve sustainable success.” Click to read the interesting interview. “Slurp Duck Noodles” Roadside duck noodles, changing lives to become a national street food champion! Flip the book to handle emergencies with frozen food delivered all over Thailand, generating hundreds of thousands in income. Turn a low-profit restaurant into a profitable one! With Ms. Muk, owner of Lom Yak Restaurant, Phetchaburi Soi 5 Starting at 11 baht per piece, building a sushi business worth 500 million baht, a knockout punch for the 27-year-old man who created the Shinkanzen Sushi brand Boon Nam Pha, a service for organizing merit-making events at home, sharing 7 years of experience. Restaurants that want to organize catering events must read!
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Save cost and time, shop seamlessly to solve entrepreneurs' problems with MakroClick.
In running a restaurant every day, both the entrepreneurs and the restaurant staff have many things to think about, take care of, manage and do. It is true that everyone wants to improve the quality of their food and service, including thinking of ways to make their business successful. But in reality, many people have the same problem: “There is hardly enough time.” As a partner of entrepreneurs like Makro, we want to help and support entrepreneurs. We have noticed this important 'Pain Point' and have created www.makroclick.com and the Makro Application, an online shopping platform that will help customers. At this point, many entrepreneurs may want to know what benefits their stores can get from this platform. For this issue, 'Mr. Jakkrit Jatupanyachotikul, Director of E-Commerce, Siam Makro Public Company Limited, the manager of Makro Click, is the one who will tell us about the background and benefits that entrepreneurs will receive from this online shopping platform for restaurant entrepreneurs. Cost and time are the major 'Pain Points' of entrepreneurs. “Makro has been around for over 30 years, but Makro Click is an E-Commerce channel that we have only been operating for 5 years. Makro Click was born from the pain points of customers, which most restaurant entrepreneurs often have similar problems, which are: The problem of cost management, whether it is the cost of cooking or the cost of time , is that many restaurants may have to travel to many places to buy things for their shop, which wastes a lot of time. And that time is very valuable for entrepreneurs because we can use it to manage other important things. Some restaurants may have only a few people. Driving to buy things takes up both time and manpower. The cost of time lost here is considered a major pain point for almost all entrepreneurs. "Therefore, Makro wants to support entrepreneurs to be able to reduce costs and save time by increasing convenience, adding more 'Omni Channel' channels, including communication channels and customer service that are diverse and connected to one another in order to meet the needs and be a solution that will help solve these problems for our customers who are restaurant entrepreneurs." Easy shopping, complete products because there are more than 17,000 products. Covering from the beginning to the end of the restaurant business. It also categorizes product and business categories for easy searching. Easy shopping, complete products, with good service Shop easily Because there are many channels, whether you shop at a branch, call to order, or shop online via www.makroclick.com, you can use whichever channel is convenient for you. Everything is complete Because there are as many as 17,000 products, ranging from fresh food ingredients, both vegetables, fruits, various meats, which can be ordered by actual weight to get the quantity that the customer wants. Some ingredients are already trimmed and prepared, ready to be cooked immediately to help save the entrepreneur's effort and time. There are both seasonings and packaging, etc. There are products from the upstream to the downstream of the business. It can be said that it covers all the needs of restaurant entrepreneurs very well. Good service because there is a team of staff who act as Personal Shoppers who choose products on behalf of customers. Therefore, you can be confident in the quality. They can also prepare products and deliver them to the store, either by pre-order or by express delivery to the store immediately. In addition, there is a good customer care management system. There is a database of restaurant operators. There is a history of products that the store regularly uses. Therefore, it is easy to both prepare products and deliver to the store address. Meet the needs of both Dine In and Delivery restaurants. Born to specifically meet the needs of entrepreneurs, when the Food Delivery trend is gaining popularity, Makro Click definitely has all the delivery-related products ready, whether it's packaging, equipment used for preparing delivery, ingredients that have been partially prepared so that customers can cook immediately, which can help save labor, kitchen management, and save a lot of time. As well as ready-made seasonings such as chili, sugar, chili fish sauce, vinegar, etc. in ready-made packets, which customers want to receive convenience and the same seasonings as eating at the restaurant, making it a #must-have item . We can't let customers go find it themselves because it may create a bad experience for customers. Some customers may even avoid ordering food delivery from the restaurant if these items are not prepared. If we pack the seasonings ourselves, it will waste time and manpower for the staff in the store. Another reason is to control the cleanliness standards. Seasonings in packets like this can be confident in the cleanliness standards. Makro Click has ready-made seasonings ready and sells everything necessary online. Easy shopping Purchase items for your store in 4 steps Delivering convenience with a seamless shopping experience Makro's ability to choose to shop in various channels, whether it is offline shopping via the store page or online shopping via the E-commerce channel at www.makroclick.com or the Makro App, or ordering by phone, all create a 'Seamless Experience' or a 'seamless shopping experience'. It is also a solution that helps solve the problem of convenience and saves time for entrepreneurs. For example, if today you want to go out to find new ideas at the store, but don't want to waste time choosing items that you have to buy regularly, you can place an order and pick them up at the branch. When you get to the branch, you can walk around to find new ideas and then pick up the items you have clicked to order, which the Personal Shopper team has already prepared for you. "Providing such a convenient solution is because Makro sees the pain points of entrepreneurs. We don't just want to sell products to customers. We are also a trusted partner who is a friend and partner for customers' businesses, so that restaurant entrepreneurs can run their businesses smoothly and have better results, " concluded Mr. Jakkrit. Convenient and fast delivery service There are both pre-order and Express Delivery options available for express delivery. Many advantages when shopping at www.makroclick.com Makroclick is a one-stop shopping center for entrepreneurs. It brings together a variety of products to meet the needs of every business, whether it be a retail store, a mom-and-pop store, a restaurant, a hotel, a catering business, a company, a department store, and other service businesses, along with lifestyle products for entrepreneurs who want to save time choosing products and reduce their business costs. convenient fast fully Finish in one place Makro Click Shop in a variety of channels. Products are diverse with product categorization formats that are appropriate for the type of business, meeting the needs of entrepreneurs, with services including delivery to the store, express delivery, order and pick up at Makro, allowing entrepreneurs to choose the desired products conveniently and quickly. Your business partner 24 hours a day. Shop online with www.makroclick.com and Makro App. Be assured of the quality of products, services and safety, just like buying products through Makro branches, more than 100 branches nationwide. Click to read more interesting interviews at In this era, “beautiful pictures, rich taste” is not enough. “Food Safety” must be raised to a level of delivery that is healthy and steps towards international standards. Revealing the strategy for “selling well” on the Robinhood food app, with the idea of not collecting GP, to meet the needs of small-scale restaurants How to build a street food delivery brand of 'Kheang', successfully expanding to over 80 branches in 2 years Small shops can succeed too! Summary of 7 lessons from big street food brands that small shops can actually apply “Sud Tiew Ped Palo” Roadside duck noodles, changing lives to become a national street food champion
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Food Delivery Success Strategy: Summary of interesting highlights from 3 experts at Smart Restaurant Plus
Makro Horeca Academy, in collaboration with the Department of Business Development, Ministry of Commerce, is organizing a training course called 'Smart Restaurant Plus: Restaurant Management Course: Survival in the New Normal Era' to enable SME entrepreneurs to develop their businesses smartly, increase their competitiveness, manage their restaurants effectively, and achieve sustainable growth. This course includes a lecture on the topic 'Strategies for Restaurant Success with Food Delivery', which includes 3 star speakers and experts. We have summarized the highlights of useful knowledge for everyone to learn as follows: 1. Mr. Watcharapong Pojaneenon, Head of Experience of Robinhood From the pain point of entrepreneurs who have to pay GP to foreign Food Delivery applications, Siam Commercial Bank saw this and created 'Robinhood' as a platform to help Thai society, especially small shop entrepreneurs, along with sharing techniques to make customers buy again, increase sales, marketing techniques, and the direction of the Food delivery trend. How to manage costs in the New Normal era? Normally, Thai people like to eat at the restaurant. We are a country with a lot of food. We are not used to delivery. When COVID-19 hit, restaurants were shocked. Every restaurant saw that delivery was the way to survive. But they didn't know what to do. The problem that most entrepreneurs have to face is that they don't know how to compete with the GP fees of foreign applications. They don't know how to manage costs in the New Normal era. Robinhood Food Delivery, a Thai alternative for small shops It stands out by not charging GP. Robinhood, an alternative platform for small shops In order to help society and Thai entrepreneurs who are facing problems, executives of Siam Commercial Bank have plans to create a Thai food delivery application. But since this business is a highly competitive 'Red Ocean', it has been twisted into a CSR project for society, using approximately 300 million baht in capital to create the Robinhood project, aiming to be an alternative platform for small shops, with the highlight being that it does not charge GP fees and is a cashless app that does not use cash, including clearing money for shops within 24 hours to help shops have cash flow to operate their businesses. Currently, Robinhood has as many as 757,026 users within the period of operation of only 4 months. Of this number, there are approximately 3,000 Home Kitchen businesses that have applied, because this is an era where people need to find additional income in many ways, whether it is office workers, housewives, etc., all of them do Home Kitchen Delivery. If customers have a bad experience, they will not order food from us again. You should focus on using the right type of packaging. Use packaging that does not spill or cause health problems for diners because it will create a bad experience for your own restaurant. In addition, the food must be of high quality, safe, look delicious and taste good. Food photos are important, but they must also be as advertised. In an application with tens of thousands of restaurants, when delivery competition is very high, food photos are an important part of attracting customers to view and order our food. Restaurants that do not pay attention to food photos will lose opportunities unfortunately. You have to present your food and restaurant in an appetizing and interesting way, but most importantly, it must be as advertised. It does not mean that the photos and what customers receive are not as advertised. Because it is a matter of transparency and trust between the buyer and the seller. If the customer receives food that is not as described, it will result in a bad experience and they will not return to use the service again. Social media groups are powerful. There are now many social media groups about different types of food and styles of restaurants. A technique that many people might not expect is to promote your restaurant in these groups, which is very effective and does not require any advertising costs. There was a time when people were ordering salmon, which led to the creation of the 'pla som' group, and 5 tons of salmon were delivered through Robin Hood. This case is a good example of how powerful social media groups are. Find the group that is right for your restaurant and use that channel. Doing promotions is important, but maintaining quality is even more important. In a time when competition is high, when other shops are diligent in doing promotions and giving discounts, and our shop doesn't do the same, it may be difficult. But the most important thing is quality. We do promotions to let customers know that our product is good first, then we maintain good quality, and customers will stay with us. We use tricks like setting up sets, reducing prices, or whatever. It's like buying for the first time because of marketing, but buying a second time must be because we're impressed by the quality. The storefront sells well, so you don't want to do delivery... You are losing an opportunity. Many stores that already sell well in the storefront often don't want to do delivery. But no matter how many branches you have, you can only provide service to people in that area. If nowadays online makes everything more connected, with food delivery orders across areas, delivery is a business opportunity that will help promote employees to work more, so that there is income coming into the store, and money to take care of employees. Therefore, stores that sell well should not overlook this opportunity, it would be a pity. 2. Mr. Winij Limcharoen, CEO & Founder, V-Chef Thailand Tells the story of the beginning of 'We Chef', a startup that helps facilitate finding parking spots for food trucks easily by simply touching your fingertips via smartphone. Talks about the charm and opportunities of food trucks that cannot be found in general stores. We Chef Food Truck @ Oil Station From a platform for people who love cooking to an application for food truck entrepreneurs, We Chef was launched about 3 years ago. The original starting point was a platform for people who love cooking or those who want extra income to sell food through the We Chef platform. Later, the pain point of food truck entrepreneurs who don't know where to park their cars was used to solve the problem of finding parking and accepting reservations through the application. The growth of food trucks in just 1 year. According to data from the Department of Business Development, the number of food trucks has increased from 2,500 to 2,800, and the value has reached 3 billion baht in less than a year. After the Covid crisis, which caused delivery to grow significantly, the delivery service is still not comprehensive and suitable for all types of food. Food trucks have come to meet this need because they can reach the target group, change the location of the shop to sell in many locations, and delivery staff can also pick up the food from the car because there is a kitchen in the car. This is an additional Cloud Kitchen for the shop. No more problems with no place to sell because we have prepared various parking spots for you. At the beginning, We Chef was chosen to be a partner with PT gas stations. It turned out that the response was beyond expectations because those who came to use the gas station service also had a new experience. In addition to 'We Chef Food Truck @ Oil Station', later, other channels were added. 'We Chef Food Truck @ Home' is to park the car to sell food in various housing estates, bringing food caravans to housing estates. 'We Chef Food Truck @ Market' is a middleman managing the Food Truck to park and sell at various markets. And 'We Chef Food Truck on Event' helps find food trucks to provide services at events. It can be said that it helps solve the problem of no parking for food truck operators very well. We Chef Food Truck on Event The charming highlight of food trucks that general stores cannot provide. The charming highlight of food trucks, besides being able to park and sell anywhere, the design of the vehicle is also an important part. Because in addition to designing how to respond to the food sold in the limitations of space that must use every square inch to its full potential, it also has to be designed to stand out. People who see it want to come in and use the service. It also has to be able to change at all times, suitable for the location and event that it goes to, so that the price can be adjusted to be appropriate for the location and the target group. A good truck is important, but you also need to create a good story. For those who run a restaurant, deliciousness is a matter of taste. Quality is also important, but to sell well, many factors such as these are combined. In addition, food trucks are diverse, from ordinary food to food trucks made by hotel chefs or Omakase food trucks made by ex-pilots. Creating an interesting story about the origin of our truck is one factor that can help attract customers. Otherwise, a good truck will become just another ordinary food truck. 3. Chef Job Natthinee Plodthong, Food Management Business Manager (Thailand), Siam Makro Public Company Limited Tells about the highlights of delivery sales, how to choose the right menu, must meet the needs of our shop to customers, Food Safety, something that entrepreneurs must pay attention to, and risk management that delivery shops must face. Don't put every menu on the platform. Before talking about what is suitable or not, we need to adjust our thinking that it is not necessary to put every menu sold at the shop on the app because there are a lot of menus, customers do not know what to choose to eat. When opening the first page, it must be the recommended menu that we want to sell, want people to eat and have good profit. We need to organize the menu well, taking into account the quality of deliciousness. Think about what menu is finished and delivered to the customer's home within half an hour and is still delicious. It is not the same as when the customer comes to buy from the shop and order to eat at home. Because when they receive it, it is their responsibility. When making food delivery, it is the responsibility of the entrepreneur. Some customers know and try ordering our food from delivery. If they have a bad experience from the first time, they may not order again and may not support our shop at all. Food safety or 'Food Safety' is a matter that must be aware of. Most Thai business operators are generally not aware of it. The 'Danger Zone' is between 4 and 65 degrees Celsius, which is a range that is conducive to the growth of bacteria and microorganisms. Any food left in this temperature range for more than 2 hours, especially food with a lot of moisture, will be at risk of spoiling or causing harm to the consumer. This is something that delivery operators will have to think about how to be careful and reduce the risk as much as possible. Fortunately, there is currently developed packaging that can help with this issue. 'Danger Zone' It is a period that is conducive to the growth of bacteria and microorganisms. Risk to customers who eat, operators should be careful. Manage costs in a non-idealistic way. The problem is cost management. There are many people who sell well but fail. Cost management must be done realistically and not in a non-idealistic way. You must think of the price structure, costs, rent, wages, all expenses, including all hidden costs. You must balance food costs well. Don't run a shop like a fortune teller. You must manage well. For example, if our original business is Dine-in, which has a rental fee, when it comes to GP costs, it will definitely hurt. You must manage the risk by diversifying your portfolio well so that the income from sales at the shop covers all expenses. Then, let delivery be a top-up that helps increase income, not cause a loss. The product must be good...don't fall into the trap of being idealistic. People who invest in the beginning tend to only look at the positive side, but never keep their hearts open. I would like to suggest that you look at the worst case scenario first, what will you do if you fail? Some people invest their last savings in opening a restaurant, but what will you do if you fail ? Some people may not be suitable for opening a restaurant, but are more suitable for investing their money in the stock market. However, everyone can learn, but you have to study carefully first. I would like everyone to enter the food business because we really know the food or products that we will sell, more than the market trends, because it will not be sustainable. The product is the most important thing. If you have a good product and good marketing, it will be like flying. But if you have good marketing but bad product, people will only come to your shop or buy from you once. Someone once said that "Paying to get a new customer is more expensive than keeping an old one. " I would like you to consider this matter carefully. Click to read more interesting interviews at Flip the book to handle emergencies with frozen food delivered all over Thailand, generating hundreds of thousands in income. Starting at 11 baht per piece, building a sushi business worth 500 million baht, a knockout punch for the 27-year-old man who created the Shinkanzen Sushi brand Boon Nam Pha, a service for organizing merit-making events at home, sharing 7 years of experience. Restaurants that want to organize catering events must read! Career-changing virus Flying Sweet, a hundred thousand baht brownie for a Thai Airways captain We must not give up. No matter how many crises there are, we can get through them. Unveiling the recipe for making fried pork shop, "Je Jong" in the era of the virus.
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5 Tips! How to do Food Delivery to survive, make a profit, and not go into the red
Now that restaurant operators are well aware that doing Food Delivery is an important way to make the business 'survive' and expand their business, some still don't know where to start, not knowing where to start feeling their way or how to get there. But don't worry, because today we have 'Chef Job-Nathinee Plodthong', a restaurant expert and consultant from Makro HoReCa Academy, who is experienced in giving advice to many restaurants. Chef Job will show us the importance of doing Food Delivery and give advice that all entrepreneurs should consider carefully when thinking of adapting to do Food Delivery. How is delivery important and a 'survival'? “Let me explain first that food delivery has been around for several years in Thailand. Before the COVID-19 outbreak, there were already entrepreneurs who started doing delivery. However, at that time, restaurants could only generate about 20 percent of their total revenue.” “At that time, almost every restaurant was still focusing on selling at the store. However, we started to notice some marketing trends. There were some new entrepreneurs who were stars who focused on selling only delivery 100 percent of the time, without any storefronts. Then, when COVID-19 spread and the lockdown happened last year, many restaurants that had never adjusted to selling on the app before lost some sales. It can be said that restaurants had no other choice. Now that consumers have changed their behavior, shops are starting to realize that food delivery is the ‘way to survival’ because we can no longer wait for customers to come to us. We have to take ourselves to our customers’ homes because not everyone will come to our restaurants or dare to sit and eat in the restaurants for a long time like before. Everyone wants to protect themselves.” Not everyone who does delivery will survive. Although almost all entrepreneurs are starting to realize the importance of delivery as a 'survival', it does not mean that all entrepreneurs who go up to the application will sell equally well. Or even if they do, they find that After deducting various expenses, it may not be as profitable as expected. It may even result in a loss. The reason for this is because many people may not know how to think and manage this important matter. Today, Chef Job has brought 5 tips that entrepreneurs should consider. 1. Is there too much food to choose from? Is it suitable or ready to be delivered from the restaurant to the customer? Some entrepreneurs are used to selling Dine In or selling at the store. When they want to deliver on the application, they usually put all the menu items on the application. However, some food items may not be suitable or may not have a good management method in order to deliver to the customer with a quality and taste similar to eating at the restaurant. Too many menus are not a good thing. Choose the right menu. “For example, you eat Pad Thai in a restaurant, which is cooked and delivered from the kitchen to your table within 3 minutes. The noodles are not soggy or stuck together, and the fresh vegetables that come with it are not soggy. We ate Pad Thai that was very delicious. But this is the ‘experience’ at your restaurant. Even customers come to buy and take home, no one complains. But don’t forget that when customers buy to take home, you make good, hot food for them. When they take it out, it is their responsibility. Whether the noodles are soggy or stuck together is not the restaurant’s responsibility. We have no way of knowing when the customers will go to eat. Customers come to buy and take home by themselves, and they have to take care of their own food. That is what customers can accept. But for delivery, it's another story. Customers expect that when food is delivered and opened, it will still be delicious and of good quality." Therefore, the first important thing to consider is whether the menus we have selected to be on the app platform are too many and are they appropriate? How can we make the food still taste good from the minute it leaves the kitchen until it reaches the customer's hand? Or if it tastes less delicious, it must be at an acceptable level that everyone will accept and will not come back to complain that our food is not delicious or of good quality. Another thing is that some customers may know our restaurant from trying delivery, but if they have a bad experience from ordering for the first time, they may not order again or even not go to use our service at the store at all. It would be a waste of an opportunity." In this regard, it can be concluded that having too many menus is not an advantage because in one way, it does not encourage customers to make a decision. It is like having so many that they do not know what to eat. Therefore, we should really choose only the signature menus, the menus that are good at our restaurant, and have a management method that makes them delicious when delivered to customers. Another important thing is that they are menus that we can sell and make a good profit. 2. Food packing methods and packaging must be appropriate. Packaging methods and packaging choices have an impact on customer experience. When it comes to packaging methods and packaging choices, no matter what type of food your restaurant sells, there are a few things that every restaurant should consider: What kind of packaging method will prevent the food from losing quality, still looking good, rich in flavor when traveling from the restaurant to the customer? Because the packaging method and the choice of packaging will affect the customer's eating experience, which will be the deciding factor in whether they will use our service again next time. If the food is not well packed and the quality is not good, the customer may not come back to use our delivery service again. 3. Cost management. Entrepreneurs who decide to do delivery with various applications know that the inevitable thing is the GP cost that will definitely increase. In this regard, we must first understand that many Food delivery apps have costs to run the system and market on our behalf , and each app has its own costs. If the GP setting is based on fairness, it should be okay and acceptable. “When we understand that point, we must be aware of the cost of the business. How can we make a profit on this expense? In principle, if we sell at a store at one price, and then add more on the app, customers who use the service at the store may not feel good. Therefore, the important question is whether the product or menu selected for the app is a product with a profit gap. And how can we design the food sold on the app to make a profit? For example, sometimes selling Pad Krapow at the store as a single menu, we may change it a little to Pad Krapow plus 2 pieces of fried chicken, making it a set, and then adjust the price again, making it an item that the store does not have, which is a price that has already calculated the GP cost. Designing a menu that is suitable for delivery, including all costs, including the GP cost, and customers still feel that it is worth the money they pay will help solve the problem of cost management.” 4. Promotions: Don't think they're not important. Many shops, once they're on the app, tend to stay there without doing anything. They just let customers swipe their fingers to see them and press to order. If that's the case, then you're very lucky. But business owners need to understand that if... If you want to do delivery and succeed, nowadays there are many competitors. You should set a budget for promotions. You have to study which applications have gimmicks for us to do promotions in order to promote the shop to be popular. For example, the Robinhood application does not charge GP but has an LS function that allows each shop to give discounts to customers directly. In addition, organizing a discount promotion is an incentive for customers, especially customers who have never used our services before. They will have the opportunity to try the food and if they like it and have a good experience, they will become regular customers in the future. 5. What application should I choose? Various Food Delivery Platforms Each has its own details and strengths. Many shops that start doing delivery often have questions like: "Which app should I use?" I must say that each platform has different details. There are apps that require and do not require GP fees, and their features are also different. The first important thing is to look at which apps customers usually order food from in your area. Each area throughout Thailand has different service platforms. Some platforms may provide service in every province, while some are not comprehensive. For areas with many app options, I must say that sometimes we cannot guess which app customers will flock to at any given time. Many customers have almost every app and will order when the app has a promotion. Therefore, as an entrepreneur, if you can accept the terms and conditions of any app, such as payment terms, GP collection rate, whether there is VAT or not, etc., if we can manage these things, we should put ourselves in every app. After that, we can gradually consider which app brings us the most sales and are satisfied after deducting expenses. Then we can choose. Entrepreneurs should consider the pros and cons of each app and choose the best for our shop. "Another important thing I would like to say is: If you are a newbie who is about to do delivery and say, “I will only use the ones that do not charge GP,” it does not mean that you will get customers. The smart thinking is to try with all of them to see how the results are different. For example, if you have set aside a promotion budget, try to do it to see how each app allows you to do promotions. And when you have done it, which channel is the most effective? Instead of distributing to all of them, gradually focus on doing promotions with the channels that give the most benefits to our shop. And you have to manage to get the most benefits on each platform.” Click to read other interesting articles. Revealing the strategy for “selling well” on the Robinhood food app, with the idea of not collecting GP, to meet the needs of small-scale restaurants Save cost and time, shop seamlessly to solve entrepreneurs' problems with MakroClick. In this era, “beautiful pictures, rich taste” is not enough. “Food Safety” must be raised to a level of delivery that is healthy and steps towards international standards. Small shops can succeed too! Summary of 7 lessons from big street food brands that small shops can actually apply Flip the book to handle emergencies with frozen food delivered all over Thailand, generating hundreds of thousands in income.
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How to create branding through food packaging, add value, create difference, customers remember our shop.
Normally, when customers come to dine at a restaurant, they will experience and remember our restaurant through many factors surrounding the restaurant, which are all important 'Touchpoints' of Branding. Customers do not only come to taste the food, but also to experience our restaurant. But when ordering food via delivery, these things will be less. Do you know that we can provide a good dining experience to customers and do branding through delivery at the same time? By focusing on packaging, the expert who will share knowledge with restaurant entrepreneurs on this matter is Mr. Pathompong Deepanya, CEO of Dezpax, a startup that provides packaging solutions for SME restaurant businesses in particular. "When customers come to dine at a restaurant, they will experience an emotional experience that various restaurants communicate their branding through various elements in the restaurant, whether it's parking, the entrance to the restaurant, logo, table color, decoration atmosphere, staff reception and service, quality and taste of food, etc. It can be said that it is every element in the restaurant. But when it comes to food delivery services, what kind of experience and branding will customers receive?" “I must say that delivery operators come in many forms. There are big brands that customers already recognize, but most of them are SMEs or home delivery businesses, and there are still many customers who don’t know about our restaurants. When customers order food and have it delivered, there are only two things in front of them: ‘packaging’ and ‘food’. Therefore, paying attention to packaging is very important in doing food delivery.” He gave an example that many people might have encountered, such as a restaurant that has delicious food, but customers have problems when receiving the food, finding that there are spilled food. This may be because the packaging chosen cannot meet the requirements of protecting the food or cannot withstand the risks of transportation, causing the food to arrive in customers’ hands in an unsightly condition. It may even spill and make a mess for customers to deal with, even though the food is delicious and the customer already has a bad experience. Therefore, the first and most important duty of packaging is to protect the product inside so that it reaches the consumer completely. The second duty is to create branding. Packaging Is A Silent Salesman “In foreign countries, they have a saying that “Packaging is a silent salesman”, which means that packaging acts like a salesperson or a sales assistant without the need to speak. Imagine when we go to the supermarket, sometimes we are attracted by the packaging that attracts us to look at that product. Packaging is a very good marketing communication tool.” Food-friendly packaging Help provide a better experience for your customers And it also helps create branding for the store. Packaging = an important thing that helps build both branding and add value . “It cannot be denied that 'Food containers' are the core of the restaurant business. In addition to considering the taste of the food and the delicious food, what is indispensable is cleanliness, safety, and standard food containers. " Each restaurant business must choose the one that is suitable for that menu or their own shop. Packaging is therefore something that must be able to meet the needs of customers or consumers very well. It is very important to consider transportation to customers or consumers because when it reaches the customers, they will feel the care and quality of your food packaging." Think of the same food, it might be stir-fried basil rice. The first box is in a foam box, which may be sold for only 40 baht, and the other box is in a food grade bowl with 2 layers: the lower layer is for rice, the upper layer is for stir-fried basil, clearly separated, and is in the form of a bowl with a lid. This type of packaging not only helps protect the food, but also helps maintain the taste because stir-fried basil is not poured directly onto the rice. By the time it reaches the customer (or if the customer does not eat it immediately), the rice may be soggy and tasteless. However, if you choose to use packaging with this function, it will help maintain the taste and quality of the food and increase the selling price by 89 baht or something like that. It turns out that the packaging cost may increase by only a few percent. However, the price of the food can be Value Added (add value) and sold at a higher price because consumers themselves are willing to pay more in exchange for Food Grade packaging and receive a better experience, seeing that it is worth the price, which is considered a profit for the shop. This is an example of branding and increasing value by choosing packaging to elevate the food and increase its value. When choosing the right type of packaging for your food, in terms of functionality, it is important to understand that: The food is sensitive to what? For example, fried food is sensitive to packaging that cannot release heat. If food is put in while it is still hot and the packaging does not have a function that can release or absorb steam, by the time it reaches the customer, the fried food will lose its crispiness. Or soup food, if it cannot be tightly sealed, it may spill and make a mess. Another thing is to understand consumer behavior. For example, the type of food ordered, besides going through the 'Journey' or traveling to the customer, what are the behaviors? Do they eat it immediately? Or is it food that is often left for a long time or kept overnight to eat? For example, clean food that customers often order as a 3-meal set, a 3-day, 5-day set, or an entire week set. Therefore, one function of these clean foods that should be there is that they must be able to be frozen and microwaved. Therefore, we must understand and consider consumer behavior when choosing packaging. Tips on building a brand through packaging: In addition to various types of printing solutions, whether it be printing a logo on a sticker for pasting, printing directly on the packaging, or printing as a strap, etc., well-designed packaging can also help tell an interesting story or story of the brand, including links to various channels of the brand. There are tips that entrepreneurs can follow as follows: Add a tagline or slogan , a story about the journey of the ingredients, meticulous cooking, or any other interesting story about the brand or menu, on the label, strap, sticker or in an appropriate location on the packaging. There is a QR Code for links to the website, page, Line ID, or details of the store's various contact channels. 'Ohkajhu', a famous salad shop, is a brand that tells an interesting story about branding through its packaging. Dezpax, a packaging startup that provides solutions for food delivery. Thailand has more than 300,000 SME restaurants nationwide. Although they are not large operators, they are considered a large number. Normally, if you want to make your own packaging, you have to contact factories and There is a problem because there is a minimum order that must be ordered in large quantities in order to get products at a cheaper price . Sometimes, there are many products that must be purchased. For example, if it is a coffee shop, there must be plastic iced coffee cups, hot coffee cups, heat-resistant coffee cup sleeves, straws, stirring spoons, bags, carrying bags, snack boxes, etc. Sometimes, ordering many products requires ordering from many factories. In addition, there must be a large amount of stock to keep the cost low. However, ordering in large quantities causes capital to be tied up in stock. Dealing with many manufacturers is a difficult matter that wastes entrepreneurs' time. Dezpax sees this important pain point for SME restaurant entrepreneurs, so it has designed a B2B E-commerce Platform to directly address the problems of SME restaurants. Dezpax is a B2B E-commerce Platform. Designed to directly solve problems for SME restaurants. Advantages of Dezpax for SME Restaurant Operators The ordering process is easy and convenient, with product categories divided to help you find the right packaging for each food business, covering all uses. No need to order in large quantities, which will cause costs to sink, which will benefit the store's cash flow, allowing money to circulate to spend on other important business matters. It also does not waste stock space, sells at prices similar to buying from the factory, and can be purchased gradually as often as needed, plus free delivery. It is a One Stop Solution for SME restaurants to help save costs and time. In addition to being able to order various products from here in one place, there is also a printing service to create branding by designing a journey for ordering that is easy and convenient, for example, when choosing packaging and ordering a logo, there is a system to show samples and calculate prices for customers to see on the website to help them decide. Or if you want help designing, there is a team of professional designers who are ready to provide services as well. There are various complete printing solutions, whether it is printing stickers for sticking, printing on packaging, printing as a strap, or printing the entire package. You can choose the desired design and price rate so that the system can calculate the price for you to decide to order immediately. Dezpax distribution channels dezpax.com Facebook: Dezpax LINE Official : @dezpax Dezpax Packaging Solutions Design Studio at Makro Sathorn branch is open daily. Customers can drop by to see ideas for choosing packaging and receive free consultations from Dezpax staff who are ready and willing to provide services.
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Snacks, not a joke, easy to make, increase sales in many channels
If you want to add a menu to your restaurant, it should be very profitable for your restaurant, not affecting your restaurant’s costs and not affecting your restaurant’s employees’ work. Snacks are a best-selling menu that sells all the time. They are easy to make and have a good profit. They can definitely increase your sales per table and per bill. Don't leave the table empty. Waiting time...golden time When customers come into a restaurant, what they want to do is eat. So don't leave their tables empty. Serve the food quickly. But the main course may take some time to wait. During this waiting time, restaurants can increase sales per table by offering appetizers, which customers can order as an appetizer before the main course or as a middle course. Appetizers are a great way to pass the time for customers and are a great menu that brings good profits for the restaurant owner. If any restaurant does not have a snack menu, this happy time is the best opportunity to start having snacks because during this time there are many holidays and festivals for people to gather for a big meal. While waiting for the main course, it is easy to decide to order snacks to eat together. And snacks also create variety and happiness on the dining table. If your restaurant has snacks as an option on the menu, I believe that customers will definitely want to order snacks to add color and atmosphere to their dining experience. How to recommend a snack menu that will sell well When it is an additional menu, it must be used to enhance sales. Customers may not intend to order an appetizer menu, but the staff can offer it. When the server takes the main course order, the server should try offering an appetizer menu. This will make it easier for customers to decide. Another way is to make media in the store that catches the eyes of customers, such as a table menu (Tent Card) or a sign in the store. It is a snack menu with a special promotion, which will help stimulate and attract customers to be interested. Appetizers should be menus that do not take long to prepare, should be served quickly, to serve as a break before the main course, and should not be made too long so as not to affect the preparation of the main course by the kitchen staff. Most importantly, even though it is fast, the taste must be consistently delicious and up to standard. Enjoy sledding and increase your sales per bill. When customers use delivery services, restaurant owners can build customers to increase sales per bill. Just think, when customers order a main course, scroll down and there are still appetizers that tempt customers to order more. Since they are already paying for delivery, ordering a little more to make it worth the delivery cost is a good opportunity for restaurants to increase sales per bill for delivery. Moreover, you can arrange a promotional set, a value set, a main dish + a snack menu, which will make it easier for customers to decide to order. However, you have to design the packaging to be suitable for delivery and calculate the cost completely. Even if customers don't come to the store, it can still generate sales for the store. If you have space in front of your restaurant, don’t leave it empty. You can set up a booth to sell snacks in front of the shop to increase income for the shop. Even if you don’t come to eat at the shop, customers passing by can still buy snacks. Moreover, customers who come into the shop will see the booth with tempting snacks. Snack menu, easy to make, buy today! Chicken nuggets Contains good quality chicken meat, thin and crispy batter, resulting in both firm chicken and crispy batter. Eat with tomato sauce to enhance the delicious flavor. Add a special sour cream that is a little sour, cutting through the greasiness of the fried food. Or in Thai style, eat with chicken dipping sauce. If there are children at the table, don't miss out on recommending this menu. Shop Aro Chicken Nuggets at Makro Click Click now. Fried Chicken Karaage The chicken meat inside is juicy and not too dry. The batter is crispy and has a unique, slightly fragrant smell. Most importantly, Aro's Karaage Fried Chicken is a Halal certified product. Shop for Aro Frozen Karaage Fried Chicken at Makro Click Click now. Shrimp Fritters Full flavor of shrimp and fish. Thin and crispy batter does not spoil the texture of the meat inside. It is not too oily after frying. Can be served quickly. Convenient to prepare because no need to thaw. Can be taken out of the refrigerator and fried right away. Shop for Aro fried shrimp cakes at Makro Click Click now. Shrimp spring rolls Shrimp spring rolls, a popular snack menu, is another menu worth selling because it can be fried immediately and served quickly to customers. No need to add more seasoning, just serve with a delicious dipping sauce and you're done. Packed with shrimp and chewy glass noodles, fried and crispy, I tell you it's awesome! Shop Aro Shrimp Spring Rolls at Makro Click Click now. Pork dumplings stuffed full of flavor and vegetable dumplings The pork filling is full and the dough is soft. When taken out to steam, it does not fall apart. It is a dumpling shape, the same size, and meets the standards from the factory. Or for vegetarian customers, we can serve vegetable dumplings. No matter where you bite, you will find the filling. Shop Aro Pork Dumplings and Aro Vegetable Dumplings at Makro Click Click now. Take beautiful photos, easily persuade, and add value. Whether it is a snack menu to pass the time, a tempting snack menu on the List Menu Delivery App or a booth in front of the shop, you should add interest, excitement, and a highlight to the snack to make it eye-catching, such as cheese dumplings, cheese chicken nuggets, or fried chicken karaage paprika. This increases the value of the product and, importantly, if it looks delicious and customers can take beautiful pictures, it will encourage customers to decide to buy more easily.
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Sliced beef, a must-have for shabu, every restaurant must have it! Sliced beef shoulder, sliced beef hip, sliced beef neck, sliced beef shank
Shabu restaurants are still popular with customers because of the atmosphere in the restaurant and the charm of shabu, which is a gathering of friends, family, and relatives to eat together. It is a colorful way to eat during a happy meal. In addition to the lively atmosphere of the restaurant, there are many ingredients to choose from, including ingredients that can accommodate customers of all ages, from children, teenagers, adults, and the elderly. It is also a healthy meal that avoids frying or grilling oils that cause burning, making the shabu restaurant business grow and stay with Thai people for a long time. Sliced meat, a must-try for shabu The word “Shabu” that we are familiar with comes from the full name “Shabu-Shabu”, which means Japanese food that heats a pot of soup, adds various vegetables, and boils the meat one bite at a time. Thai shabu is adapted by adding pork, chicken, and processed ingredients such as tofu, sausage, and crab sticks for variety and fun in eating. But the best part of shabu is dipping the thinly sliced meat into the soup until it is cooked just right before experiencing the soft, sweet texture of the meat and the taste of the soup. Serve meat at an increased price for shabu Shabu restaurants offer both small and large brands with prices ranging from 199 - 1,299 baht and up, depending on the variety and quality of the ingredients. The ingredients put into the shabu pot include meat, vegetables, and processed ingredients. They may be similar in many restaurants, but if a restaurant can offer a variety of meats and cuts, it will be a highlight and selling point for the restaurant even more. If the shabu restaurant also serves meat, it will be an even more interesting restaurant. Although serving meat will increase the cost, customers are ready to pay more. This price increase for the shabu restaurant can be done through many channels. If it is a buffet restaurant, you can play with the price level, such as a normal buffet that allows you to choose to eat only pork or chicken for 199 baht, a buffet with added beef for 259 baht, or a normal buffet for 199 baht and you can order additional beef as a la carte . You can learn more about buffet pricing in the online course: Professional Food Pricing Techniques. For shabu to be delicious, the meat must be thin. The deliciousness of the meat also depends on the size that is suitable for cooking. For example, steak must be cut thick to be delicious. But if it is pork for jim jum or shabu, it must be thin because it will not take long to boil in the pot, so it must be sliced thinly to make the meat cook easily. If it takes a long time, the meat will be tough. The word “Shabu Shabu” comes from “Shabu Shabu”, which is the sound that the Japanese say is made when we use chopsticks to dip the meat into the soup and swing it back and forth gently, allowing the hot soup to flow through the meat. The secret is to swing the meat for only about 10 seconds, so that the meat is cooked soft and fully absorbs the flavor of the soup. Therefore, the thinness of the meat must also be appropriate for the short time it is exposed to the soup. Elevated to premium shabu with imported meat When the atmosphere of a shabu restaurant is suitable for gathering with friends, family, and relatives, the meal on the gathering day will definitely be a special meal. Therefore, if your shabu restaurant has special ingredients such as premium meat, it will definitely be a point for customers to choose it as a special meal on a special occasion. In addition to serving meat in the Shabu restaurant, increase the premium level of the meat for customers to experience a more special taste with cold-weather beef, a good breed, imported from Australia, with a soft texture from marbling fat. Importantly, it is produced from a standard factory. It is also convenient for shabu restaurants because it is sliced with the same thickness, just the right size for each bite. It does not waste time or staff time preparing ingredients. It can be served immediately according to the order. There are all kinds of parts to choose from. Suitable for shabu, including frozen sliced Australian beef hip, frozen sliced Australian beef shank, frozen sliced Australian beef shoulder, frozen sliced Australian beef crying tiger, frozen sliced Australian beef belly, frozen sliced Australian beef neck. You can buy sliced beef specifically for shabu at Makro Click. Click now. Credit: th.openrice
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MHA joins hands with TrueMoney Wallet to offer special privileges exclusively for MHA members only. Click now!
MHA joins hands with TrueMoney Wallet to offer special privileges exclusively to Makro HoReCa Academy members who are shop owners, along with 3 great campaigns to increase sales for your shop today. Full Max Promo, a great promotion for entrepreneurs, don't miss it! Every payment is worth it. Sales are smooth and sales are great. Special privileges for Makro Horeca Academy members: Receive 3 special privileges as follows: ✅ Shop at Makro or Makro Click with TrueMoney Wallet, minimum 3,000 baht, get 50 baht cashback (limited to 1 right / 1 TrueMoney Wallet / Makro member number) ✅ Promote your store for free from TrueMoney Wallet ✅ Sellers get sales, buyers get discounts when scanning and paying via QR TruePoint & Pay with TrueMoney Wallet. Conditions for recipients - Customers with TrueMoney Wallet accounts who are members of Makro and Makro HoReCa Academy - Complete 2 registrations in the TrueMoney Wallet application within the campaign period. 1. Customers link their Makro membership card to the TrueMoney Wallet application. 2. Business customers link their Makro member cards and apply for True Smart Merchant in the TrueMoney Wallet application. Campaign duration 1 February - 30 April 2021 Pay less, eat more deliciously for MHA member stores. Give back to new customers. Buy now and get money back immediately!! With MHA, pay less, taste more, increase your sales opportunities with promotions with the following conditions: ✅ New customers who register and spend via TrueMoney Wallet during the campaign period will receive an instant 20 baht cashback when purchasing any product worth 100 baht or more. ✅ Only stores that are members of Makro Horeca Academy that accept payment via QR True point & Pay and display signs promoting the MHA Pay Less, Eat More campaign are participating in the campaign. ✅ Limited to 1 right per 1 ID card number throughout the promotion period. Campaign period: 16 February - 30 April 2021 I saw the MHA media promotion. It costs less but tastes great. Don't miss out on using the service. TrueMoney Wallet volunteers to review your store for free! Entrepreneurs rejoice! When TrueMoney Wallet volunteers to review your store for free! Just send us a list of your favorite menu items, along with photos of your favorite food or drinks and a full promotional message. Add a channel to tell others about the deliciousness of your restaurant today! Applicant conditions ✅ It is a True Smart Merchant store that has been approved by the company. ✅ Only stores that sell food or beverage products. ✅ Makro HoReCa Academy members will receive special privileges to be selected only within the same group, which increases the chances of the store being selected for promotion. Rules for participating in the activity ✅ True Smart Merchant shops interested in joining must provide complete, interesting and truthful store deposit information, including high-resolution, sharp, beautiful photos that the shop took itself and did not infringe on anyone's copyright. ✅ Agree to allow TrueMoney to use messages, photos and information submitted by project participants for public relations purposes. ✅ Limited to 1 right to participate in the project per store throughout the project period. November 16, 2020 to April 15, 2021 Both groups of selected stores will be promoted via TrueMoney's website and social media. If you want to increase your sales, don't miss out because the world must know about delicious food! Don't forget to join the event. Want to get special privileges but are not a member of Makro HoReCa Academy? Apply now! For those who are not yet members of Makro HoReCa Academy, you can apply for free! Click. Just fill in the information and you can become a member immediately.
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5 “Robinhood” Tricks That Are Good for Business That Restaurant Owners Must Know
The semi-official launch of the app for service is now for “Robinhood”, the newest food delivery app from SCB 10X Co., Ltd., a subsidiary of SCB, Siam Commercial Bank. The latest information from the executives is that there are approximately 16,000 restaurants joining the app (October 26, 2020). Of this number, there are small restaurants that are not included in other food delivery apps. This is because one of the highlights of “Robinhood” that many people are excited about is that there is no GP fee, making it an opportunity for small restaurants that cannot afford the GP fee to join. Let’s reiterate the interesting highlights of “Robinhood” for the perspective of restaurant operators. What are they? 1. No platform usage fees (GP) It is one of the highlights that restaurant owners have been waiting for because during the past COVID crisis, the collection of GP fees by food delivery app service providers has become a widely debated issue regarding the appropriateness of the collection rate. Then suddenly, there was news of the launch of “Robinhood”, announcing that it would not collect GP fees in order to be a platform to “help the little people” so that all entrepreneurs can access delivery sales opportunities, which are channels with high growth. This is a highlight and also a big task for the app to do their homework on how to compete with the free shipping strategies of the leading apps. However, not charging GP is a good opportunity for the store. 2. Cash into the store immediately within 1 hour. If not charging GP is cool, point 2 is even cooler because cash flow is very important for SME restaurant owners. The fact that the app announced in its terms that within 1 hour after an order is delivered to a customer, the money will be transferred to the restaurant's account immediately is a winner because transferring and paying are easy for a system like SCB. Using this strength of their own network to benefit entrepreneurs wins their hearts. But I'm not sure if the system has other conditions for entrepreneurs who open multiple restaurant branches. However, we should study the conditions thoroughly before using the platform. 3. There is a team to help stores use the app. One of the problems that hinders access to delivery market opportunities for small shops that we would like to call home shops is that business owners lack the skills to use technology. When applying or registering, they encounter many steps and methods and give up. “Robinhood” saw this problem and prepared a team to help entrepreneurs. They thought that from now on, they could just go to the Siam Commercial Bank and ask the staff to help them manage it. Not only that, the app has prepared a team that will help post menu photos, edit menu photos, think of catchy captions, and help write menu recommendations that will make anyone who sees them stop and pay attention. 4. There are tools to help boost sales outside of the time when the store is popular. When I first heard this, I wondered what the app would do. After studying the details, I concluded that the app would use Dynamic Delivery Pricing to help analyze and encourage customers to order food outside of the time the shop is already popular, by motivating them with special wholesale prices or other strategies that will follow. 5. Use SCB's solutions to benefit entrepreneurs. This is a win-win situation between the app and the entrepreneurs, in which tools and products are linked to the app to allow entrepreneurs to access the products and services that the bank has to fully promote digital payments. Customers can choose to pay for food via account deduction in SCB EASY or by credit card, debit card, or prepaid card. Life is easier, payment is more convenient, and of course, it will include easier access to sources of funds. In 2020, services will be provided in all areas in Bangkok, Samut Prakan, Nonthaburi, and Pathum Thani. Only in some areas in Samut Sakhon Province (Mueang and Krathum Baen Districts) Only in some areas in Nakhon Pathom Province (Nakhon Chai Si District, Phutthamonthon and Bang Len), with consideration to expand the area in the future. If any service provider has not yet registered to join the app, you can view details on how to register at www.robinhood.in.th. Click here to read other articles. Through a Food Delivery App or by motorbike, which is better? Hidden costs and problems that come with entering the delivery system. If you don't know, your shop will fail! Online Marketing: A Tool to Solve the Problem of Location Not Making Money How to shoot Facebook Ads to double your sales! Let's analyze "Robinhood", a new and popular food delivery app. Is it suitable for our restaurants?
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At a liquor store, can you advertise to attract customers?
Entering the festive season at the end of the year followed by the New Year is another important time for restaurants to make money. Although this year there is a crisis of the epidemic that affects people's lives and incomes, it is believed that when the end of the year comes, traveling or celebrating will return to being as lively as before. And of course, one of the things that come with the festival, especially at the end of the year when the weather is cool like this, is alcoholic beverages. Now, many business owners may have questions about whether their shop can advertise alcoholic beverages or not because they saw news that advertising is prohibited. So what should they do to let customers know that their shop has a great promotion or a cool type of alcoholic beverage waiting to be served? Let's look at ways that don't violate the law. Section 32 Key Points of the Alcoholic Beverage Control Act 2008 When the issue is related to the law, we must first discuss the law related to the sale of alcoholic beverages, which is the Alcoholic Beverage Control Act of 2008. One of the most controversial sections of this Act is Section 32, which directly deals with advertising and public relations. The gist of Section 32 is as follows: No person shall advertise alcoholic beverages or display the name or trademark of an alcoholic beverage in a way that directly or indirectly boasts about its properties or encourages others to drink it. Any advertising or public relations by any type of alcoholic beverage manufacturer may only be done in the form of providing information and constructive social knowledge without displaying any images of the product or packaging of that alcoholic beverage, except in the case of displaying an image of the alcoholic beverage symbol or the symbol of the alcoholic beverage manufacturing company. This is as stipulated in the Ministry. The provisions of paragraphs one and two shall not apply to advertisements originating outside the Kingdom. The penalty for this section is imprisonment not exceeding 1 year or a fine not exceeding 500,000 baht, or both. If we interpret the law, we will see safe practices. When the law clearly states what can and cannot be done, if we interpret the meaning of each word, we will clearly see the channels for public relations without violating the law. The gist of Section 32 is that no person shall advertise alcoholic beverages or display the name or symbol of an alcoholic beverage in a way that directly or indirectly boasts about its properties or encourages others to drink it. According to the disclosure of information by Dr. Nipon Chinanonwet, Director of the Alcoholic Beverage Control Board (ACB), Department of Disease Control, regarding the news that there is a misinterpretation of Section 32, that even posting pictures of ordinary people holding alcoholic beverages on social media is an offense, in reality, Section 32 specifies 2 important parts: Advertising of alcoholic beverages for commercial purposes is prohibited, such as posting pictures of liquor and beer with various messages in order to sell that liquor and beer product, including organizing various promotional activities. Do not display the name or symbol of an alcoholic beverage along with any statements or behavior that boasts about its properties or encourages others to drink that alcoholic beverage. Therefore, if people post pictures of beer bottles or beer glasses with beer logos, it is not an offense under this law. However, if it is a famous person, such as a celebrity or actor, it will be different from the general public because these people have the influence to persuade those who see them, so it will be considered an offense. Guidelines for advertising alcoholic beverages are not illegal Do not use images or media of famous people for public relations purposes. Do not mention the name or brand of the alcoholic beverage. Do not describe the properties of that brand of drink. Advertising of discount promotions for alcoholic beverages that clearly state the brand name is prohibited. Therefore, we can actually advertise with the brand name but not specify that it is an alcoholic beverage, or make an illustration of a bottle without a brand, no color pair to indicate what brand it is, but we know that it is an alcoholic beverage, such as making a glass, a jug, 2 jugs + 1 free jug, etc. No matter what the law says, we must follow the law. No matter how big brands do public relations, we should look at it as an example and apply it. Because for alcohol drinkers, believe me, you will understand the meaning well. Click here to read other articles. Know before you miss out! Prepare yourself before alcohol sales start in restaurants. Restaurant laws that business owners should know and should not overlook! Opening a restaurant: How do I register it? Click to read interesting articles from Makro HoReCa Academy. Newbie opening a restaurant Restaurant Management Marketing for Restaurant Business Interviews and Reviews Selection of raw materials and equipment Food recipes Zero food waste
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Pasta is trending! Your restaurant can serve a variety of noodles: spaghetti, linguine, fusilli, macaroni, and black squid ink fettuccine.
I believe that the "pasta" menu, or what we are familiar with and call "spaghetti", is one of the favorite menus of many people and is a favorite menu for restaurant owners as well because it is a good-looking menu, easy to sell, can add a variety of toppings, making it sell at a good price. Whether it is a restaurant or a coffee shop, cafe, you can sell the pasta menu. And at this time, pasta shops are a hit trend. Your own shop can serve pasta or spaghetti menus. Getting to know pasta When pasta is mentioned, it is immediately known that it is an Italian food which originated in Italy. Spaghetti's journey through time and adaptation to other food cultures has caused spaghetti to be adapted to become more diverse. Therefore, we see Italian-style spaghetti, Japanese-style spaghetti, or Thai-style spaghetti. Pasta can be modified to suit Thai tastes even more. Restaurants can present it differently from the usual dishes, such as spaghetti stir-fried with chili, macaroni in tom yum goong, and spaghetti in green curry. In addition to being a new creative menu in restaurants, you can also open a spaghetti shop specifically because of the variety of noodles and sauces. It is also a menu that can be opened as a booth at events, whether it is boiled noodles with sauce poured over them or boiled noodles and stir-fried in Thai style. Therefore, the pasta menu is a menu that restaurant owners must try to make! Pasta imported from Italy, La Molisana For those who love pasta, you should be familiar with La Molisana because it is pasta imported from Italy. The noodles are made from Durum Wheat flour, which has a unique flavor. La Molisana is a dry type of noodle, convenient for cooking, especially for restaurants, easy to buy, easy to store, can be boiled when there is an order. The noodles are standard size, have a consistent light yellow color for every noodle. In addition, the texture of the pasta has a chewy texture, goes well with various sauces, or can be used to make stir-fried dishes with good flavor as well. Therefore, whether your restaurant serves in Italian style, Japanese style, or Thai style, La Molisana can provide a delicious and well-rounded flavor. Get to know Spaghetti noodles As for the Spaghetti that we are familiar with, it is actually one of the types of pasta. There are more than 500 types of pasta, and each type has a different name. In addition to its beauty, the intricate shape is designed to allow the noodles to hold sauce better. Spaghetti is a long, thin, round noodle that can go well with a variety of sauces. It is a familiar dish for Thais, with thick tomato sauce, carbonara, or Thai style, stir-fried with basil, stir-fried with drunken noodles, stir-fried with salted fish, stir-fried with gourami, which is just as delicious as the Italian style. Shop La Molisana Spaghetti conveniently at Makro Click. Click now. Popular pasta noodles that every restaurant must have! Pasta is mainly made from flour, so it doesn't have any special flavor. However, it is chewy and soft, so when eating it is usually mixed with sauce. And there are many types of sauce for pasta. Linguine is similar to spaghetti but is wider and flatter. Linguine is about 6-9 millimeters wide and is a popular pasta for use in oily sauces, such as olive oil, basil oil or seafood. Shop for Linguine #6 La Molisana conveniently at Makro Click. Click now. Fusili is a short spiral pasta that is usually made thicker than other types of pasta. It is popularly used for baking with cheese and various sauces. The spirals of fusili itself take up quite a bit of space, so the dough must be thicker than other types of pasta. Fusili is often found mixed with vegetables to add color to the pasta, such as beetroot, tomato or spinach. Shop for Fusilli #28 La Molisana conveniently at Makro Click. Click now. Macaroni is a short, cylindrical pasta with a rounded shape. In foreign countries, macaroni is baked with cheese. In Thailand, it is adapted into many different dishes, such as macaroni stir-fried with sauce and macaroni boiled in clear water. Shop for La Molisana Spaghetti No. 70 conveniently at Makro Click. Click now. Squid Ink Fettuccine is flatter and wider than Linguine. Fettuccine is also available in a pale yellow color. It is usually eaten with a rich sauce such as Carbonara, Bolognese or a mushroom cream sauce. Squid Ink Fettuccine is a flat pasta that has been mixed with squid ink to make it black and also has a rich and oily squid flavor. The appeal of this menu is the colors of the ingredients that are put in to contrast with the black color of the noodles, such as Squid Ink Pasta with Mussels. Shop for La Molisana Black Squid Ink Pasta conveniently at Makro Click. Click now.
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The store sells well because of advertising like this! Suitable for small stores or stores with a small budget, it can be a hit.
If you post on Facebook and your sales aren't good, try running ads and you might see better sales. Today, MHA would like to provide details on advertising techniques for restaurants. It is said that if you run Facebook ads like this, your restaurant will sell much better with a small advertising budget. This method is very suitable for small restaurants. First of all, we have to understand that running ads here means Boosting or paying to have more access to the target group. For Facebook, there are many forms of Boosting, such as Boosting pages to get more people to follow the page, or Boosting posts that focus on each post reaching a greater target group. MHA will mainly talk about Boosting posts, as it is a type of advertising that is more suitable for restaurants, and is consistent with restaurants' Content Marketing, starting from 1. Create food content in the form of a photo album. Because in terms of psychology, when customers click to look at pictures of food, it will make them want to eat more than looking at just one picture of food. Therefore, when posting, you should post as an album. You can put many menus in the shop in the album. Or if you want to recommend a single menu, try posting the steps of making that menu by posting 4-5 pictures or more. But you must post an interesting cover picture (first picture) and have a technique for adding text, which will be explained in the next sequence. In addition, if the shop is in a market, community mall or any building and that place has a Facebook Page, use the method of tagging that place in the post or using the method of tagging friends in our comments. Including using sales promotions to encourage those who see the post to be able to tag friends on Facebook to receive discounts from the shop. Which will help our posts reach the target group through tagging or sharing more widely. 2. When making a photo album, the size of the images should also be taken into account. It consists of the cover photo and other photos in the photo album. Generally, the size of the cover photo depends on the layout and number of photos in the album. Common sizes and layouts include: - Landscape cover photo + no more than 2 more photos in the album, with the cover photo size being 1200x600 pixels. This type of cover photo will make you feel comfortable and when put together in the album, it will be a perfect square group. For other photos, choose a square size or a ratio of 1:1, no more than 1200x1200 pixels in size for the convenience of the target group in viewing the posts. - Landscape cover image + 3 or more album images, the cover image size will be 1200x800 pixels , the other images still have a ratio of 1:1 or a size not exceeding 1200x1200 pixels, when combined into an album, it will also be a square group. - Vertical cover photo + no more than 2 more photos in the album, with the cover photo size being 600x1200 pixels. This type of cover photo gives a unique feel and is being used more and more because people are getting used to taking vertical photos. It is suitable for photos of shops, landscapes, or photos with people in them. For other photos, choose a square size or a 1:1 ratio, with a size not exceeding 1200x1200 pixels. - Vertical cover image + 3 or more album images, the cover image size will be 800x1200 pixels , the other images must still be in a 1:1 ratio or no larger than 1200x1200 pixels, when combined into an album, they will also be a perfectly square group. 3. For the cover photo, try adding the store's location. Whether it is directly stated or using letters or words, it will make nearby customers pay more attention than before because it is related to them. Imagine when we read news or read any content on the internet, we will pay more attention to content related to us than other general content. This principle can be applied to making headlines or text in album covers. 4. Next, try selecting a location to shoot your ad. It is true that our shop has a delivery service that helps reduce limitations when customers are far from the shop. However, dine-in restaurants still rely on customers who travel to eat at the shop. The customers who have the highest chance of coming to eat at the shop are customers who live near the shop, within 5-10 kilometers because they are the most convenient group of customers to travel. Therefore, when setting the location for Boost, if we want to focus on having a large number of people come to the shop first, we should set it to no more than a 5-kilometer radius from our shop. After that, if we want to expand our customer base, we can adjust the settings later. 5. The frequency of viewing ads is also important. It is very difficult for customers to decide to visit the restaurant immediately after seeing the advertisement only once because they have to go through the customer's decision-making process first. The customer will look for more information before deciding to eat at the restaurant, which may take several days. This means that while the customer has not yet made a decision, the customer may have already "forgotten" about our restaurant's post. Therefore, when shooting ads, you should not shoot only once or just 1 day. You should just set up the shooting of ads for about 1 week or more so that the target group can see the post at least 1-2 times a week or once a day depending on the budget because it will make the target customers remember. But you should not advertise too frequently because customers will be annoyed and press to close the post and report our ads in the end. 6. Don't forget to set a goal for Boost. Because the purpose of advertising is not just to sell products, Facebook has designed the system to allow you to choose the objective or Goal for each Boost, which is explained in the following image. Automatic: If you still can't figure out how to set your goal, select Automatic first. Facebook will choose the most suitable goal format for you. Get more engagement: Select if you want to focus on likes, shares and comments. Get more messages: Suitable for those who want interested people to ask questions via messages. Suitable for stores that can answer questions from interested customers at all times. Get more website visitors: Suitable for stores that already have a website and want customers to visit the website to make a reservation or view additional product catalogs. Get more leads: Use this if you want more information from your customers. There will be an additional form for you to complete. Get more calls: For customers who are convenient to call our store. We usually choose Get more engagement to get more engagement from our target audience or Get more messages to see how interested our customers are in that post. But if you are not sure, you can choose Automatic first. It shouldn't be too difficult to run Facebook ads at this basic level. It should be able to be applied to every restaurant. However, running ads is only to stimulate customers to be interested in our restaurant. But the thing that will win the hearts of customers the best is The taste of the food, the good service and the reasonable price. There are many more techniques for advertising on Facebook, including advertising on other social media, which MHA will present next time. Photo credit - Facebook.com - Sister Im, Snow Taro - White Grass Cafe - Bang Phra Nakhon
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Sell shrimp menus at any time and get a good price. We have shrimp in the shop all year round. The price is fixed. Peeled and ready to cook!
When talking about the ingredients of the restaurant, in addition to pork and chicken, shrimp is an indispensable ingredient. It must be available at the restaurant to serve according to the needs of the customers. Shrimp is a small ingredient but its deliciousness is very big. It can be used to cook a variety of dishes, whether boiled, stir-fried, curry or fried, it can be cooked to be delicious. And of course, the restaurant can increase the price when changing the ingredients from pork and chicken to shrimp. But to serve shrimp to customers to be impressed with the deliciousness, when bitten, it feels crunchy, and fights the tongue and teeth, you have to choose shrimp that remain fresh from the time it comes out of the water until it reaches the customer's plate. The shrimp must be served fresh. And it must be served all at once. Tips for buying fresh shrimp: Restaurant owners are already experts in choosing shrimp, including looking at the whiskers and head that are still attached to the shrimp, firm shells, and clear shell color. If the shell color is brown or red, it means that the shrimp is not fresh and has a short shelf life. When buying, it must be used up quickly. If there is any leftover taste, texture, or smell that has changed, the restaurant owner will have to throw it away and not be able to serve it, which increases the restaurant's costs. Frozen shrimp with tails is more convenient and stays fresh longer. Currently, there are frozen shrimp with tails, which have international standard processes, controlling the quality to be consistent for every shrimp, maintaining freshness for a long time, with sizes to choose from, both large size 90-106 pieces/kilogram and small size 107-123 pieces, suitable for restaurant operators, who can buy shrimp as raw materials in the shop all year round at a fixed price. Once peeled, they are ready to use immediately, without wasting staff time preparing raw materials. The quality is of a consistent standard for every shrimp, reducing quality loss from peeling. The tails are still kept for the beauty of every dish. The size of every shrimp is the same, making it easy to control the quality, quantity, and cost of every dish. You can purchase frozen shrimp with tails, both large size 90-106 pieces/kilogram and small size 107-123 pieces at Makro Click. Shrimp menu ideas Easy to sell Got a good price Shrimp menus including shrimp stir-fried with broccoli, shrimp stir-fried with mixed vegetables, tom yum goong, shrimp fried rice, shrimp basil rice, shrimp congee... these menus are probably restaurant menus that the owner is already familiar with. Let's see what new menus shrimp can be created into. And of course, the restaurant owner will like it because it is a menu that sells easily and gets a good price. Street Food Shrimp : a grilled shrimp skewer menu, squeezed with lemon, dipped in sour cream or wasabi cream, served with butter-grilled corn, fried seafood served with sour cream, ketchup, or French fries served with fried shrimp. Add a touch of fun with various flavored sprinkles such as paprika, wasabi, cheese powder. In addition to opening a Street Food shop, the Street Food Shrimp menu can also be a special menu served in a restaurant. Shrimp cocktail appetizers and snacks Catering and catering owners will definitely love frozen shrimp with tails because they have been selected for equal sizes. When used as cocktails or snacks at parties or events, the arranged food will look beautiful and expensive, such as shrimp wrapped in bacon, noodles wrapped in shrimp, and garlic bread with shrimp. Restaurants can also use cocktail menus as recommended menus to serve as appetizers while waiting for the main course. Shrimp Dim Sum, Shrimp Ha Kao, Shrimp Spring Rolls, Shrimp Wontons When using shrimp with tails, the dim sum will look bigger and more beautiful. Even shrimp bread, shumai, popular dim sum menus can use frozen shrimp that has been finely chopped. Click here to read other articles. Pasta is trending! Your restaurant can serve a variety of noodles: spaghetti, linguine, fusilli, macaroni, and black squid ink fettuccine. Want to serve Japanese dishes? It's not difficult! Japanese rice, rich soup, Japanese sauce, all available here. Your restaurant can also serve authentic food! Spaghetti and southern curry, easy to make, quick to serve, every dish is delicious. Popular organic salad vegetables are safe and beneficial, and can be used to create menus at a good price. Meat lovers' paradise, including premium meat ingredients at Makro Click to read interesting articles from Makro HoReCa Academy. A beginner opening a restaurant Restaurant Management Marketing for Restaurant Business Interviews and Reviews Selection of raw materials and equipment Food recipes Zero food waste
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Check business opportunities. What kind of shops can make money during this time?
Entering the end of the year is a time of celebration. Something that goes hand in hand is organizing a party to bid farewell to the old year and welcome the new year. Even though this year it is expected that organizing various celebrations may not seem as lively as every year due to the epidemic situation and the economy, but it is certain that in any case, parties at various agencies and organizations will still exist. This is another opportunity for restaurants to make more money during the festival. What kind of restaurant is a golden opportunity for catering? The catering market is another market that is believed to have fierce competition towards the end of the year and beyond because it is not just restaurants competing with each other. There are also groups of hotels and groups that do catering as a profession that have to compete. But if looking at it from the restaurant's perspective, they will have an advantage because the main business of the restaurant is the front-of-house service. As for catering, it is an additional service, but it is considered an additional service that can generate a large sum of money. Therefore, if any restaurant is ready, it should not miss out on attracting the catering customer group. Which type of restaurant is suitable for catering? Actually, all types of restaurants can cater for catering, depending on the package design and format. However, the most important thing to consider is the readiness of the venue, which is one of the first things that customers will consider when choosing. Restaurants with a venue ready to provide catering services will have more advantages, such as having a large area, a reception room, a karaoke room, and a good atmosphere, which will make it easier to sell themselves. However, this does not mean that small restaurants will miss this opportunity. Small restaurants can offer a small group catering format that emphasizes privacy. Readiness in terms of service because catering requires more manpower than regular services . If the restaurant is not well-prepared, it will affect other customers of the restaurant, and that may cause the restaurant to be flooded with complaints until it collapses. Which market segments should you approach? Camp Havana Restaurant The main market for catering during the end of the year and into the beginning of the year is still the corporate and company market. Therefore, if you want to capture this market group, you have to quickly do aggressive marketing to present yourself to attract attention. It is necessary to create awareness for the target customers to know what types of catering services our shop provides, such as making a public relations sign in front of the shop, through the shop's various online channels, and preparing food packages with prices and items on the menu. Learn how to promote promotions to your customers, which will teach you the basics of online marketing tools. The content is easy to understand, can be followed immediately, and can be applied in practice. Suitable for beginners opening a restaurant in the free online course "Promote your restaurant online to increase sales 10 times" Click! To register in the upper right corner Another interesting option is to bring our restaurant to join a catering service platform such as “hungryhub”, which is a restaurant booking platform with a group booking section for catering events. The advantage of joining this type of platform is that the platform has expertise in marketing in this area in particular. It has a management system for customers who come to book banquet tables. It already has a customer base and a team to provide advice on arranging menu packages at various prices. It’s like having someone to help find customers and manage customers for you. Catering business type When it comes to catering services, many people may think only of Chinese tables. However, there are many types of catering services to choose from. Each type has different arrangement styles and menus, such as: Chinese table service format is preparing food as a set menu, serving food gradually according to the table. Suitable for large groups of customers, such as weddings, ordinations. Example price for a Chinese table set: 2,500 baht, minimum order of 10 tables, from New Phochana restaurant. Cocktails: The service format is similar to buffets. Food is prepared and placed at designated points for attendees to serve themselves. However, the types of food do not focus on main dishes, but rather on light food and snacks. Suitable for parties that require a relaxed atmosphere and do not focus on eating, but rather on the activities of the event. Examples of set prices and food items at D Catering. You can click here for more details. Food stalls : This type of service is a type of catering that is set up at various events. Within the event, there may be many food stalls for attendees to choose from. This is becoming a more popular type these days. It is suitable for events that emphasize entertainment, such as music festivals, birthday parties, or housewarming parties. It depends on how we present the ideas to the customers. Buffet service format is food preparation at designated points for attendees to serve themselves. Suitable for groups of customers for corporate parties and seminars. Example of buffet food menu with package prices from New Phochana restaurant Coffee break and snacks. The service format is a set menu of snacks and drinks. It is popular for meetings and seminars. Snack Box is a service format similar to coffee break and snacks. The difference is that Snack Box snacks and drinks are put in a box. Suitable for events that do not take long and require convenience and speed, such as press conferences, seminars, and various ceremonies such as merit-making ceremonies, funerals, etc. Snack Box sample from S&P Boxed food is a service format that involves cooking food to order and putting it in a box. You can set a menu for customers to choose from. It is suitable for seminars, activities that require convenience and budget savings. Example of boxed lunch prices from New Phochana restaurant Download the menu, click You can see that the catering business market is not ordinary. There are many customer groups to choose from to market to. It depends on whether the entrepreneur sees an opportunity or not. Catering formats that may need to focus on flexible options according to the customer's budget But if the restaurant focuses on self-management, in a situation where the budget for catering of each organization and agency this year is expected to decrease, designing price packages and menus that are flexible according to the customer's budget will be a major factor in the customer's decision, including creating other options such as off-site catering services, accepting catering booths at various locations, or even bringing our restaurant's cooking skills and strengths to provide services at home in the Chef's Table style, which is another idea that increases the opportunity to make money in an extraordinary way. Example price of buffet catering package for party at Novotel Silom Hotel The Gathering: 899 baht net per person (minimum 40 guests) Enjoy a delicious international buffet, snacks, unlimited soft drinks and mocktails for 4 hours. The Ultimate: 1,150 baht net per person (minimum 40 guests) Enjoy a delicious international buffet, snacks, soft drinks and 20 liters of draft beer for 4 hours. We also have a photo booth for everyone to join in the fun during the party. The Big Blast: 1,399 baht net per person (minimum 40 guests) Enjoy a seafood buffet, snacks, soft drinks and 20-liter draft beer for 4 hours. Special! We'll also provide a photo booth for attendees to pose and post cool photos on social media. Credit source: Novotell Precautions that could ruin your entire store But no matter which format you choose to capture the catering market, the most important thing to consider is the readiness of all parts of the restaurant, especially the readiness of the service because catering requires more manpower than normal service. If the restaurant is not ready to manage well enough, it will affect other customers of the restaurant. And that may cause the restaurant to be bombarded with complaints until it collapses. The catering market is still a market that can grow a lot, and it is not limited to important festivals because restaurants can sell catering services all year round in many formats such as seminars, weddings, birthdays, graduation ceremonies. The advantage of this business is that if customers are impressed at first, it is very difficult to switch to another service provider. Click here to read interesting articles. At a liquor store, can you advertise to attract customers? 5 “Robinhood” Tricks That Are Good for Business That Restaurant Owners Must Know Good sales, never dry up! Attract new customers with Facebook, stimulate old customers with Line OA. How to design a store promotion that will make customers go "Wow" and queue up to buy! Open a shop page but don't know what to post? Click to read articles in other categories. 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Good accounting management helps reduce restaurant taxes.
It's the end of the year, which is considered the sales season or the high season, when consumers tend to celebrate and socialize. It is believed that restaurant and cafe operators have created their shops to attract customers to use their services. However, it is also the end of the tax year, which means that another hat for restaurant owners is to manage taxes. One of the issues is saving money and reducing expenses, which is tax deduction. Therefore, we have invited 'Ajarn Thanai Nopphakhun', an accounting guru and Course Director of FlowAccount, to provide advice on accounting management, which will help entrepreneurs reduce taxes as well. Account management techniques to reduce taxes To reduce taxes, you must first know the taxes that restaurants and cafes must 'pay'. This is the first thing that Dr. Thanai invites you to think about and explains in an easy-to-understand way that the tax base depends on the business model. There are 2 types of restaurants and cafes: individuals or juristic persons/companies. o Individual For restaurant-cafe owners who are not registered as a company, tax will be paid as an 'individual' which will be calculated based on the ratio of income. The higher the income, the more tax will be paid. (Source: Revenue Department) But first, you need to understand the tax base used to calculate, for example, income of 0 - 150,000 baht is exempted. For the restaurant income for the whole year, you have to subtract the restaurant income from expenses, deduct various deductions of the individual (the restaurant owner), and then calculate the tax. For personal income tax of restaurant operators, it can be calculated in 2 ways. The first type is to deduct expenses as a percentage. Restaurants can deduct expenses of 60% of the restaurant operator's income by deducting expenses from income and personal deductions of each person (if any), such as parental care expenses, house rent, interest on car purchases, SSF and RMF funds, etc. The remaining amount is to be paid as tax according to the level (table above). To understand the payment, let's give an example. If the restaurant has a revenue of 1,000,000 baht Able to deduct expenses 60% 600,000 baht Therefore, the income after deducting expenses is 400,000 baht. Deductions Personal 60,000 baht Net income before tax 340,000 baht Pay taxes according to the table for 340,000 baht. The first 150,000 is exempt from tax. 150,000 later, pay tax at 5% = 7,500 baht The remaining 40,000 baht is taxed at 10% = 4,000 baht. Therefore, from this example, you can see that you have to pay tax of 7,500 + 4,000 = 11,500 baht. This is before taking into account the deductions mentioned above to further reduce, which results in lower tax payments. However, in order to have deductions, there must be a good document management system so that there will be complete supporting documents for tax deductions (read the article 'Thanai FlowAccount: 5 Reasons to Do Accounting to Reduce Costs and Increase Profits' ). Otherwise, you will have to pay the full tax of 30%. Method 2: 'Multiply all income by 0.5%'. Whichever method is more taxable, choose that method. “If you run a restaurant, no matter how much you lose, you have to pay taxes because you multiply the income by 0.5%. So there is no choice. Initially, if we have good data collection, we will be able to immediately answer which is more worthwhile.” In addition, if a restaurant-cafe has an income of more than 1,800,000 baht, it must pay VAT even if it is not registered as a company. Therefore, there must be tax invoices for both purchases and sales. Therefore, it is very important to have documents. In terms of individuals, they may be at risk of not being worthwhile because there is no structure in the system to support them. Compared to entrepreneurs who register companies, individuals are more likely to lose money. For the 'Techniques for reducing restaurant tax for individuals' to get a lot of deductions, Ajarn Thanai has summarized the tricks as follows: 1. You must first check yourself to see what expenses you have. 2. You need to know what deductions are available. 3. Make full use of benefits from government measures or projects. o Legal entity/company For restaurant and cafe operators who have registered a company, the tax calculation is 'one way' by taking income and deducting expenses and calculating according to the actual amount. The remaining amount is then used to pay taxes. All expenses can be used, whether it is paying salaries to the shop owner, accounting fees, or auditing fees, which individuals cannot do. Therefore, the method for finding tax deductions is more convenient for companies. In addition, most restaurant-cafe operators who register their companies are SMEs, meaning registered capital does not exceed 5,000,000 baht and income does not exceed 30,000,000 baht. The first 300,000 baht of profit is tax-free. Therefore, there are more options for tax deductions than individuals. Therefore, the techniques for tax reduction for legal entities/companies, as summarized by Ajarn Thanai, are as follows: 1. Check what deductions are available. 2. Have you used all your rights yet? 3. How good is the document storage system? “Entrepreneurs should know what their rights are, which can be divided into two ways. First option - Who are you (individual or company) and what are your rights? Two - Always update your rights information. You must follow the news from the Revenue Department, which currently has the Half-Half project, the Shop Dee Mee Kuen project, and the We Travel Together project. This is what you need to know. You need to keep your eyes and ears open.” What should a good accounting document storage system look like? Note that Dr. Thanai emphasizes on a good accounting document storage system because if the day comes when the entrepreneur has to submit documents to apply for tax deductions, if the documents are incomplete, the tax deduction request will be less. Dr. Thanai has a trick for setting up a basic document storage system as follows: 1. There must be a division of income and expenses to organize the system of documenting income to know how many channels it comes in, what expenses there are, whether it is to buy raw materials, food containers, or to pay for assets such as tables, chairs, etc. Therefore, the list of documents should be divided and kept according to categories, such as assets, kitchen equipment, marketing costs, etc. 2. Plan for tax privileges, such as tables and chairs, which will be depreciated and can be used for up to 5 years, or if buying containers and equipment, you can claim a VAT refund, including influencer fees, which must be withheld at source. “You should plan to buy raw materials and equipment from whom to buy them, because restaurants and cafes buy raw materials and equipment every day or every week, such as buying from Makro, so you can rest assured that the bills are complete and you can keep the documents. If you have a good plan, because doing small things frequently will add up to a big lump sum. Therefore, planning in advance will help you use all your rights.” Nowadays, there is technology that helps manage accounting matters more easily. As Ajarn Thanai often emphasizes, we must keep all the documents and income and expense information. Of course, restaurants and cafes are buying and selling businesses, which means that each day there are long accounts. However, at present, accounting management systems are not difficult or complicated because there is technology that helps make this easier. For example, if you want to collect bills for various expenses, the biggest issue is that the owner is most afraid of losing the bills. But now there is technology that helps store bills, receipts or tax invoices in the online system, such as the AutoKey function invented by FlowAccount , which is a program that can store bills. Just scan through the website or take a picture of the bill through the application. The OCR system will read the data from the image and convert it into various numbers. There is no need to fill in information, which is complicated and time-consuming. For FlowAccount, it is a cloud-based accounting database storage assistant that can be used both on the website and mobile applications. It also has functions that will help restaurant and cafe operators with taxes, such as VAT Management, a system that helps manage value-added tax by informing them of the total number of tax invoices, which ones are ready to be submitted to the Revenue Department, or which ones cannot be submitted. It also informs them of which ones have been submitted, which helps them manage their deduction rights completely and without missing anything. It also specifies what information must be filled in the Por. Por. 30 form, and can also export the purchase tax and sales tax reports to Excel. It can be seen that planning a good accounting system will help entrepreneurs ease the burden of taxes. Including knowing your own benefits and participating in government assistance measures, it will help prevent money from flying out of many pockets. Of course, the business will have reasonable performance figures as well. Click to read interesting articles from Makro HoReCa Academy. 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Lost the spark to open a restaurant? How to keep the restaurant going?
Many questions that have come in to ask for advice through our various channels, in some cases, we can feel the mood of "burning out" of the business owner, which may be the same symptom as many other restaurant operators. Because this year must be considered a difficult year for restaurant operators as well as other business sectors. With the epidemic situation that almost made normal trading hours disappear for the whole year, it has a direct impact on the business and the minds of the entrepreneurs. However, if anyone is feeling discouraged, burned out, and doesn't want to continue, we would like you to consider the following before making any decisions. Why are you burned out? Sales are poor or there is no profit? First, ask yourself why you feel discouraged and dissatisfied. I believe there are only a few causes of discouragement and dissatisfaction. The main ones are poor sales and no profit. The more you sell, the more discouraged you become, and the more you hurt because you have to keep investing and the people around you keep making things worse. If these two factors are the cause, I would like to invite you to reflect on what you have done and see if you have overlooked any important points. Especially in the matter of cost structure of running a restaurant, the first important thing is do we know the break-even point of the restaurant or not? Because the break-even point is one of the first things that entrepreneurs must know. Because when you know the break-even point, you will know the symptoms or basic health of the business in order to plan and find ways to solve sales problems later. If you don't know this point, it's difficult to continue. There are many entrepreneurs who skip this point, causing problems, making sales worse until they feel discouraged and want to quit. Break-even point formula Example of break-even point calculation | Fixed Cost Rent 20,000 baht/month Salary: 32,000 baht/month Equipment rental and other costs: 6,700 baht/month Total Fixed Cost 58,700 baht | Variable Cost The cost of a beverage shop is assumed to be an average of 31%. Other expenses average 10% Total Variable Cost 41% = 99,491.53 baht/month (rounded up to 100,000 baht) Once we know the break-even point, we will know what condition our business is in. If you find that your sales are still far from the break-even point, don't be discouraged, because once you know the symptoms, you will be able to find the right medicine to treat them. Start by fixing them in any way you can to get your sales to break-even point. Fix each problem one at a time. The solution is obvious: you have to increase your sales by setting a sales estimate (Project Sale) of how much you have to sell each day. Once you know the sales estimate, it will lead to an Action Plan to achieve sales according to the Project Sale. You see, there is a way out if we know the problem points. In order to achieve sales, Project Sale requires cooperation from all departments. They must meet, plan, and do their homework on which menu items to promote each day and how to promote them. Encouraging employees to participate is also important. What do employees gain from promoting sales? In some cases, it is necessary to use a tool called incentives to help energize employees to help promote sales. The more sales increase, the more special benefits employees receive in return. In terms of marketing, you have to review what you have done in the past. Does anyone know your shop? Have you given importance to marketing in the past? If not, you have to be serious about it, especially marketing on social media, including doing reviews through influencers or bloggers. You have to allocate an appropriate marketing budget. Don't forget about the delivery sales channel. If you don't have it yet, you have to have it because it will be another channel that will help increase sales opportunities. All of these are basic methods that will help your shop's sales reach the break-even point. Then you can plan for profits. Add fuel to the fire by looking at examples of successful shops. Another method that I would like to invite for those who are feeling burned out is to take yourself out of the shop and various problems for a while and go out to see other shops, small shops, medium-sized shops, large shops, and see what they are doing. Find inspiration from shops that have not given up until reaching the point of success, which is having good sales, regular customers, and remaining profit. Take yourself to find opportunities to talk to the owners of those businesses or follow the stories of those people from various media that are available to follow. Watch to encourage yourself because there are many examples of cases where people started from zero, did not give up, and it was not easy to succeed, but they got through every problem. These examples are good fuel and also provide various ideas that you can take back and apply. When the crisis caused the storefront to close and foreign tourists disappeared, she refused to back down until online sales soared to 600,000 baht/month. How did Khun Natthananporn Kanathipsakulsiri, owner of Sushi & Ramen Factory, resolve the situation? Click to watch MHA TALK, uncovering the success of every famous restaurant, here. Ms. Oi, owner of Palate Bar & Restaurant, agreed to quit her job, investing all 3 million baht. It was going well...but then the virus hit, causing her income to be 0. Chef Po and Ms. Bow, experts from MHA, travel to provide advice and share promotions to attract customers to the shop to reach the break-even point and techniques to increase sales with boxed lunches. Click to watch MHA ADVISE: Turning Business into a Professional in Every Episode Here Staying stuck in a problem will only make us tired, discouraged, and burn out, and it will also make us unable to see the way forward. Take a step back for a while and look at other people's problems before looking at your own shop's problems from another angle. Add knowledge to move forward in the right way Most importantly, even if we know what problems we have, if we don't know how to solve them, we won't know how to proceed. Therefore, knowledge is an essential weapon that entrepreneurs must have because knowledge will help us to deal with problems. Currently, there are many sources of knowledge about restaurant business management for study. At MHA, we have prepared knowledge in all aspects of restaurant management, divided into subject categories, selecting only experts in that field of knowledge to share with entrepreneurs to learn for free, without any expenses. Click to see all courses here. You can register for classes in the upper right corner for free. But in the end, if you can't do it, don't force yourself. But in the end, if we have done our best, or when we find the break-even point and find that the opportunity to make sales reach the break-even point for this store in this location is difficult, stopping and not forcing it to continue and causing more pain may be a good choice. But before reaching this point, I would like you to go back and review and complete all the points above first. Click to read interesting articles from Makro HoReCa Academy. Check business opportunities. What kind of shops can make money during this time? At a liquor store, can you advertise to attract customers? Share business ideas, what kind of food can continue in this era? When looking to expand a branch, what should entrepreneurs consider? Solve the doubt: How can “accounting” help reduce costs and increase profits at the store? Interesting articles in other categories Newbie opening a restaurant Restaurant Management Marketing for Restaurant Business Interviews and Reviews Selection of raw materials and equipment Food recipes Zero Food Waste
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The shop is in an alley with no advertising budget. How can I make the shop sell better?
It is well known that location is very important for restaurant business. Restaurants in locations with lots of people will have a better chance of selling than restaurants in areas with less foot traffic. However, in reality, we cannot choose a good location as we please because renting space in a location with high sales opportunities will also result in higher rent. Many restaurants therefore have to choose to open their restaurants in convenient locations, such as in alleys far from the main road or community areas. Some restaurants have been open for a long time and cannot move to a new location because they do not have enough capital, or some have some space in their house so they open a small restaurant to sell to customers in the vicinity or to passersby, depending on the opportunity. They want to increase their restaurant's sales, but are still limited by the budget. Even if you don’t have enough budget to advertise on social media, it may sound difficult to make your shop sell better. But it’s not impossible. Today, MHA will introduce a way to increase sales for shops in remote alleys with no budget to advertise. Here are some easy methods: Sell further with flyers This is something that seems very basic, but it is also very effective. Try to examine your own shop first. Apart from making a sign in front of the shop to catch the eyes of passersby, have you advertised your shop through other channels? Don't look at the wider customer group yet. Try just the customers in a radius of 5-8 kilometers from the shop first. Let's say that originally our shop was known only in the same alley, at most 1-2 alleys away, that is, no more than a radius of 3 kilometers, which may have no more than 100 houses or residences. But if we can distribute flyers to introduce the shop further away, increasing the radius to about 5 kilometers, we will be able to increase the customer base by more than 100 households. Moreover, flyers do not cost much to make. The appropriate size is A5 (half the size of A4). You can simply design them yourself and then photocopy 100-200 sheets. If you have some capital, you can hire someone to make four-color flyers. This will make them more interesting. But if you want to save money, well-designed black and white flyers are also quite effective. The flyer must have clear store details, such as the store location, telephone number, Line, or other contact channels. Some stores also put the food menu in the flyer, which also has good results because customers can order right away. If it is a color flyer, we can also include pictures of the delicious food menu, which will create more appeal. Don't forget the promotion. If you bring this flyer to the store, you will get a discount or a small free food or drink. This is to measure the effectiveness of the flyer that we distribute. This strategy will help customers keep our flyer rather than throwing it away when they receive it. For leaflet distribution, we don’t have to distribute them all ourselves. Try to drop them off at the village guardhouse, condominium juristic person, or security point of various office buildings. Make a box and place it at the motorcycle taxi stand area, which is a place where many people travel, and it will help create more opportunities to pick up leaflets. 2. The shop is far away, not a problem if there is delivery. Many people will start thinking about food ordering apps that will have to take a certain amount of income from these apps. In fact, we can reduce costs in this part if we can deliver ourselves within a short distance, about 2-5 kilometers from the shop, or charge a delivery fee of 10-20 baht in cases that are further away. However, we will have to plan our work a little more, including: - Plan to send the menu via social media, Line OA or even flyers that announce the menu mentioned earlier. - Plan for more packaging. Need to buy food boxes, disposable spoons and forks, condiments, and bags, taking into account the convenience of customers in eating and the convenience of delivery. - The vehicle used to deliver food may be an existing car, bicycle or motorcycle. You may need to add a food bag to deliver food more safely and in large quantities. - Plan the delivery. You can use the round delivery method to save on travel expenses, but you must not make the customers who ordered the food wait too long. For example, if the customer orders food at 11:00 AM but delivers at 12:00 PM with all orders, the customer will wait too long and will not order again. However, it must not be forgotten that transportation will also have costs and time costs, and planning must be done in this regard. If it is not convenient to deliver by yourself because there is no one to cook at the restaurant, hiring a motorcycle taxi or linking to a food delivery app service is also an interesting option. Tie a lunch box and create a main customer base for the shop. How great would it be if our restaurant had regular orders every day? Because that means we have income waiting for us every day. “ Pinto” is when customers order food from us and we prepare and deliver it every day or on the day the customer specifies. It can be said that it is an extension of the delivery service. Therefore, the flyer or social media of the restaurant should also mention the “Pinto” service. When it comes to food delivery, customers usually order a set meal, such as rice, 2-3 side dishes, and dessert. This may be for a family who is unable to cook for themselves, or for a group of employees in a company that lives far from the restaurant and finds it difficult to find breakfast or lunch. The principle of good food delivery is to pay close attention to customers. You have to ask or observe what kind of food customers like or dislike, such as whether customers can eat spicy food or not, or what they do not eat. You should prepare a set of food for each day that is different, or you can use Line OA to ask customers each day. In the case of long-term food containers or reusable boxes, you may add food containers or boxes for packing food to reduce the use of plastic bags and reuse them when delivering food the next day. Or add cloth bags for food with the shop name printed on them so that customers remember your shop. As for paying for food, it depends on the shop to agree with the customer whether to pay weekly or monthly. You may give a discount to encourage paying in advance for a month. Additional information: During the COVID-19 crisis, many people have used this method of tying the food to avoid going out to buy food or having the restaurant deliver the food to the temple to offer as alms to the monks. This is a way to make merit without having to travel to the temple in person. 4. Expand your world by studying and experimenting with online media. You can start with free tools because these media can generate more viewers without having to invest a lot. They can also easily upgrade their reach, allowing customers to see your products online, eliminating the need to find beautiful, well-located spaces like before. In this section, MHA would like to recommend easy, free online marketing tools that are suitable for restaurants, as follows: Line OA is a marketing tool that is very suitable for today's stores. It has many features, including sending messages to customers, being able to chat privately or broadcasting news to the entire group. Of course, being able to chat with customers in personal Line OA makes it easy to search for chat history and go back and read to find what customers want. Line can also send SMS-like messages directly to customers. This feature can also attach coupons to encourage repeat purchases or product trials. Line Group is a tool that is easy to understand and very easy to do these days. Just give a QR code to customers or users. Being a group chat allows customers to see feedback from other customers who have used the service. Line Group creates interaction with both old and new customers easily. In addition to creating good interaction between shop owners and customers, it also allows customers to interact with each other, similar to creating a society of people who have been to our shop to recommend our shop to other new customers. Facebook Page Nowadays, more than 90% of customers already have a personal Facebook page. A Facebook page can be turned into an online storefront without much investment. Moreover, being a storefront, both casual and regular customers can easily see the restaurant, the food menu or promotions. Back-end data can be used to plan sales even better. Google My Business is the newest marketing tool in the group, but it has already created unexpected benefits for many businesses. It works by allowing you to enter your restaurant information and your restaurant name will appear on various services in the Google network, such as Google Maps, Google+, and Google Search. All of this is useful in making it easy for customers to access it, whether when looking for products related to your business or if your business name is on Google Maps, customers can easily come to your restaurant and definitely not get lost. There are many ways to make your shop known and get more customers, even if your shop is deep in an alley. However, MHA would like to leave you with one important thought: although it is important to get more customers, making customers satisfied with the taste of the food, the quality of the service, or even the beautiful decoration of the shop will make customers love your shop and tell their relatives, friends, or even review it on social media like word of mouth. This point is also very important for your shop to get more customers even if your shop is far away. Come back and find great tips on restaurant marketing with MHA in the next episode. Photo credit: Facebook Penguin Eat Shabu - Shabu Penguin Addicted to eating
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Causes of food waste in restaurants
As we all know, the problem of food waste not only affects the environment and the economy as a whole, but also results in higher costs for restaurants. There are many opportunities for food waste in restaurants, starting from the process of selecting ingredients, storing, trimming, and cooking. If we don’t know the origin and cause, we won’t be able to plan to control waste. Normally, food waste that often occurs in restaurants comes from 5 main causes as follows: 1. Overbuying Waste from buying too many ingredients is often caused by a lack of planning for ordering. Instead of predicting the use of ingredients in advance from sales data, the store orders out of habit or buys extra because it is afraid of affecting sales if it does not meet demand. It also includes buying in large quantities to get a discount, but forgets that no matter how cheap the ingredients are, if they expire, it is still considered waste, resulting in high ingredient costs. The solution can be solved by forecasting sales in advance through sales data from the POS system, including regular stock counts, which will help the store know which ingredients are left and which are running low, allowing them to plan their orders appropriately. Another way to know how much raw materials to order each time is to find Par Level Inventory or calculate the amount of raw materials used in each ordering round, which will depend on three important factors: the average amount of raw materials used each week, which is obtained from weekly stock counts, the weekly raw material delivery rounds, and the amount of raw materials left over for safety stock. 2. Spoilage There are many causes of spoiled ingredients, ranging from receiving low-quality ingredients without checking, improper storage of ingredients, or not planning to use ingredients in advance, causing ingredients to expire. Although many restaurants try to pay attention to buying ingredients at cheap prices, they end up wasting money from poor storage of ingredients. When we get the ingredients, we should separate them and store them appropriately for each type immediately, instead of putting them all together in the refrigerator. For example, putting the vegetables we buy in a plastic box appropriately instead of putting them in a plastic bag and putting them in the refrigerator will help reduce the chances of the vegetables being bruised. Using the FIFO (First in-First out) principle in raw material management will help the raw materials that were ordered first to be used first. There must be a clear separation of areas for raw materials that were brought in first and last, otherwise they may be mixed up. Using colored stickers or attaching dates to raw materials that come in on different days will help prevent confusion among employees. In addition, regularly checking the refrigerator to make sure it is not reaching the specified temperature can also help extend the shelf life of ingredients so that they do not expire before they should. 3. Over Trimming Excessive cutting of ingredients may not sound like it will affect waste that much, but in fact, it is a point that almost every restaurant neglects, causing more ingredients to be lost than they should be, even though they have not expired or rotted. One reason is that the restaurant has never specified how each ingredient should be cut, so each kitchen staff will cut according to their own feelings. Calculating the yield (amount of usable ingredients) as a standard and specifying the cutting method for each ingredient also helps the kitchen staff cut according to the restaurant's standards and helps prevent unnecessary waste. Another great way to reduce waste and ease the workload of kitchen staff is to buy pre-cut ingredients from suppliers. Although it may cost more, when compared to the time and labor saved, it may be worth it overall. Finally, using leftover items or trimmed ingredients such as vegetable scraps, meat scraps, and bones to create new menus will help increase sales and reduce waste in terms of ingredients. For example, a sushi restaurant uses leftover salmon bones to make a salmon salad, or cut off salmon heads to make fish heads in soy sauce, etc. Learn how to properly store each type of ingredient and keep it fresh to extend its shelf life and increase your restaurant's profits in this free online course, "Professional Ingredient Storage Techniques," taught by Chef Wilment Leon. 4. Over-production Another cause of food waste is incorrect sales estimates, which cause the preparation or cooking of ingredients more than needed. Instead of making orders as customers order, they make large quantities at a time because they think that doing it all at once will save on costs and time. Or, especially buffet restaurants that have to prepare food before customers arrive, causing the cost of ingredients to immediately increase because the income is less than expected. Analyzing sales statistics for each menu on a daily basis will help chefs prepare food that is more in line with demand. Because no matter how cheap the cost of a dish is, if customers don't choose to serve or order, sometimes restaurants have to do promotions to sell at low prices without making a profit because they are afraid that the food will expire. 5. Over Portioning Sometimes, serving too much food to customers is not always an advantage. Because in addition to customers not being able to finish their food or eating too much to the point of not being able to order other dishes, and causing the cost of that dish to increase, it also causes the leftover food to become waste that must be thrown away for no reason. This is because the restaurant did not specify the amount of ingredients per dish, or Portion control, from the beginning, which means that the same menu may come out with different quantities. In addition to determining the amount of food per dish (Portion control) which helps reduce waste, the key people who play a part in reducing waste are the servers because they are the ones who see which dishes customers often do not finish or which ingredients are on the plate that customers do not eat much. They can tell the chef to adjust the format or quantity to be more appropriate. However, no matter what causes food waste, it can be seen that the most important factor that allows restaurants to reduce waste is the employees themselves, from the steps of ordering ingredients, storing, preparing, cooking to serving. Therefore, training employees to see the importance and methods of reducing food waste, including continuous monitoring, is the most important thing that will allow restaurants to reduce the chances of food waste effectively. Click to read Zero Food Waste Program to reduce costs, increase profits, and reveal the secret recipe for reducing food waste. Benefits of Food Waste Management in Restaurants What is food waste? Reduce costs, increase profits, you can do it! If you understand Zero Food Waste You can follow the Zero Food Waste Program to reduce costs, increase profits, and reveal the secret recipe for reducing food waste via Facebook: Makro Horeca Academy and website. To increase know-how, increase ideas for restaurant operators to develop their business to be strong and able to 'survive' in the current situation and learn how to reduce food waste which will help reduce costs and create more profit with online content about food waste and methods of managing and reducing food waste.
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Your shop can also serve authentic food! Spaghetti and southern curry, easy to make, quick to serve, every dish is delicious.
I believe that every restaurant wants to develop and change its strategy to motivate and attract more customers to the restaurant all the time. Because the food business is easy to open, there are many new competitors, both in-store and online. And when Delivery grows, the number of restaurants increases and grows as well. Therefore, the restaurant must add a selling point to make it different. Original food is one option that will allow the restaurant to add new menus and be a menu that is different from other restaurants. The best-selling original menu that I would like to recommend is Spaghetti and Southern food. Popular menus from Italy, add many gimmicks and sell at a good price like spaghetti. There are many menus such as Spaghetti Carbonara Ham, Spaghetti with Tomato Sauce Pork, Spaghetti with Drunken Pork Sauce, all of which are easy to cook. Just heat it up in the microwave or boil hot water, then tear open the package, pour it into a plate, add a little decoration and it can be served immediately. It can also add value to the restaurant by increasing the profit of that menu by adding a little ingredient, such as placing it on top of a large piece of crispy bacon, topped with onsen egg, egg yolk, which when cut open, the yolk will flow, adding color to make it more appetizing, increasing the price of that dish. Or even more, serve it with another piece of pork steak or salmon steak. Or serve it with two German sausages, and it becomes a big meal that makes customers pay more. Makro has selected a ready-made spaghetti menu that is easy to make. One bag of product is ready for one dish. Delicious, easy to make, consistent taste. Produced in a factory with standards and using a quick freezing process to maintain and preserve the quality of the product. It can also be stored frozen for 2 years without affecting costs or risking loss. Suitable for restaurant operators in particular. You can choose to buy a ready-made spaghetti menu at Makro Click. You can purchase ARO Spaghetti Carbonara Ham at Makro Click. You can buy ARO Spaghetti with Tomato Sauce and Pork at Makro Click. You can buy ARO Spaghetti with Drunken Pork Sauce at Makro Click. Southern curry is a popular menu item that everyone is fascinated by with its unique flavor, outstanding with its strong spiciness from the curry paste. Southern food that is well-known, popularly ordered, and restaurants can use as a recommended menu item to attract customers, such as yellow curry with bamboo shoots and saba, fish entrail curry, stir-fried pork with red curry paste. All of the menus mentioned here are made into ready-to-eat frozen menus, adding convenience to restaurants. It's easy to prepare food; just heat it up in the microwave or boil hot water, tear open the package, pour it onto a plate. Frozen ready-to-use southern curry from Aro selects quality ingredients. The curry paste used is pounded by the secret recipe, an authentic southern recipe from southern people. The taste is well-rounded and has an appetizing color. The mackerel and pork are soft. There is a distinct and tempting aroma of southern spices and herbs that make your mouth water. The production standards are clean, safe, and free of preservatives. You can buy Aro Frozen Saba Bamboo Shoot Yellow Curry at Makro Click. You can buy Aro frozen fish kidney curry at Makro Click. You can buy Aro stir-fried pork with chili paste at Makro Click. Both frozen spaghetti and frozen southern curry are suitable for small kitchens with limited space. There is no need to add staff or hire a cook or chef. Existing staff who do not have cooking experience can do it because the food is ready-made with consistent flavor and of course, the taste is the same as the original recipe. Tips Your shop can arrange a food set and recommend it as a Promotion Set to customers, such as Spaghetti + 1 piece of cake + 1 drink, or if coming as a couple, a Set for 2 people: Spaghetti + Steak + Salad + 1 piece of cake + 2 drinks. If it's southern curry, southern curry + fried food + rice + 1 drink, or if coming as a couple, a set for 2 people: southern curry + stir-fried pork + fried food + rice + 2 drinks. This helps customers make easier decisions about ordering (and of course, order larger quantities) and increases spending per bill. You can also add attention to your customers by offering a sequential service - they can have their main course first and then have drinks or desserts served after the main course - which will make for an even greater impression. You can learn more about pricing and setting up promotional packages from our online courses. Professional Pricing Techniques Course Photo credit: http://mywifeishealthygirl.com
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Food Waste and Thai Food Lifestyle
When talking about Zero Food Waste and Thai food, there are many things worth knowing. Both the traditional practices in our food culture, which 'respects' and uses ingredients with appreciation, but we often find that restaurant operators have to waste money on some of the steps, which is a pity. Today, 'Chef Job - Natthinee Plodthong', a Thai food expert from Makro HoReCa Academy, will talk about managing Zero Food Waste in the Thai way, along with observations and tips that restaurant owners can review and apply to control their business, preventing money from leaking into food waste. We can confirm that it will definitely be beneficial to your restaurant!! “If we look back, we will find that ancient Thais used ingredients wisely, such as meat, whether it be beef, pork, chicken, etc. We ate and used ingredients from head to tail. Even the internal organs that some ethnic groups do not like to eat, we Thais still eat. Including various vegetables, which if we do not eat, we just peel and throw away. Thais truly respect and appreciate the value of ingredients. And the new generation, starting from Gen Z, including new entrepreneurs, have also started to be aware of food waste and the environment.” Respect and appreciate the value of Thai ingredients 1. Eat food with respect. Eat meat from all parts, from head to tail, including the internal organs. 2. Know how to preserve food, so that there are no leftovers and that it can be stored for a long time, such as salted meat, salted pork, fermented pork, fermented fish, sausage, pickled vegetables, etc. Take leftover food and process it into other types of food, such as take leftover rice and make it into rice crackers, etc. “We may not have done Zero Food Waste by using leftover vegetables or meat to make sauces or soups like Westerners do. But in addition to preserving food for a long time, we Thais also have some menus that are the wisdom of the ancients, which came from the need to not waste food and to manage leftover food instead of letting it go to waste.” 1. Gaeng Ho is a wisdom of the northern Thai people in ancient times in dealing with leftover food. It is made by combining leftover curry dishes (the word “Ho” means to combine), adding some ingredients such as glass noodles, bamboo shoots, and adding a little more seasoning. The flavor is enhanced by adding lime leaves and lemongrass, resulting in this type of curry. 2. Gaeng Som is another Thai dish that can manage food waste very well. It can be adapted to use with a variety of ingredients. Even watermelon rinds, cantaloupe rinds, or even melon rinds can be used. “From my experience with many Thai entrepreneurs, I found that many entrepreneurs do not have a systematic enough management system, which causes the loss of raw materials to be regrettable. Starting from shopping, for example, buying meat or seafood, some shops buy it and put it in a pickup truck and leave it in the hot sun without storing it in a cooler box, which causes the raw materials to lose their freshness or have a shorter shelf life. Or even storing raw materials in refrigerators, many shops put them on top of each other until there is no air circulation or they are pressed together, causing vegetables to rot. This goes all the way to the ingredient preparation process, which may cause waste, such as cutting meat or slicing fish, where too much meat is discarded. That is like a stupid price you have to pay for poor and unsystematic handling of raw materials. We can fix these things by taking care of how the employees work in this area and organizing a work system to prevent waste.” How to fix Set up a work system to maintain the quality and freshness of raw materials, from purchasing, transportation to storage, not allowing them to be of poor quality and go to waste, which will cause money to leak out of your pocket. Strictly train employees to have work ethics and take good care of raw materials, both in the storage process and the preparation process for cooking. “At some point, I would like entrepreneurs to ask themselves what is really necessary. For example, old-fashioned restaurants often decorate the top of the plate, which we will find that 50% of customers do not eat. Some restaurants are even worse, using wilted vegetables, which are leftovers, which makes the image of the restaurant look even worse. Imagine if you had to decorate the top of the plate like this for every dish and serve it like this every day, how much money would you lose in a month? Is it really necessary? Is it the value that customers really want? In reality, are you wasting your own money every day?” How to fix If you really need to decorate the head of the plate, you might want to choose and use less of it. Try to see what is left over and cut it out. Can you find a way to make the head of the plate look good by using fewer vegetables, but in smaller quantities? Use appropriately sized plates and beautiful designs that are appropriate for the restaurant's style to promote the food instead of arranging ingredients and leaving them to go to waste. In addition to taking good care of the ingredients from the beginning to prevent them from being thrown away and wasting money, we can also create value while eliminating food waste. What Chef Job would like to invite entrepreneurs to pay attention to is to try to observe what food waste is left in your shop and think about how it can be used. example Shrimp shells or fish bones that have to be discarded every day can be boiled to make stock for making Tom Yum, which will enhance the flavor of the food and give it a natural taste without the need for seasoning powder. In cases where there may not be a lot of these leftovers each day, you can also freeze them together until you have the right amount and then take them out to use at one time. Using leftover shrimp heads or tails can be used to make fried shrimp heads as a snack. In addition to reducing food waste, it can also increase sales. A popular menu like “Pineapple Fried Rice”, restaurants like to use pineapple peels to make containers for beauty. But the pulp is used in fried rice only a little bit. It may need to be developed into other menus, such as sweet and sour stir-fry, pineapple yellow curry, pineapple cake, etc., if planned well. Even watermelon peels can be used to cook sour curry. It is a way of ‘rethinking’ to use leftovers at the restaurant as ingredients and also to eliminate food waste. Click to read Zero Food Waste Program to reduce costs, increase profits, and reveal the secret recipe for reducing food waste. Benefits of Food Waste Management in Restaurants What is food waste? Reduce costs, increase profits, you can do it! If you understand Zero Food Waste Causes of food waste in restaurants You can follow the Zero Food Waste Program to reduce costs, increase profits, and reveal the secret recipe for reducing food waste via Facebook: Makro Horeca Academy and website. To increase know-how, increase ideas for restaurant operators to develop their business to be strong and able to 'survive' in the current situation and learn how to reduce food waste which will help reduce costs and create more profit with online content about food waste and methods of managing and reducing food waste. We also have a highlight activity, Zero Food Waste Workshop, which is a special workshop that is open for interested people to join for free on November 11, 2020. You can follow the details on Facebook: Makro HoReCa Academy. Click to read interesting articles from Makro HoReCa Academy. Newbie opening a restaurant Restaurant Management Marketing for Restaurant Business Interviews and Reviews Selection of raw materials and equipment Food recipes ZERO FOOD WASTE
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Manage raw materials wisely, reduce food waste in the Japanese way
Reducing food waste saves both costs and prevents money leakage. And if we talk about countries that manage raw materials intelligently and reduce food waste very effectively, Japan will definitely get this position. Today, Chef Por Benjawan Sansathian, a Japanese food expert from Makro HoReCa Academy, will tell us an interesting history, solve the mystery of why the Japanese are a good example in this matter, and provide How-To and examples of menu ideas to reduce Food Waste according to the Japanese way. This is so that entrepreneurs can apply it to reduce food waste in their restaurants effectively. It will also help reduce costs, reduce money leakage, and effectively stimulate sales. “Japan is a country that is very strict about using raw materials efficiently and not leaving any leftovers. It is already in their culture. As you know, Japan is a cold country with long winters. They can only grow rice once a year. In ancient times, Japan had a problem of not being able to grow enough to meet its consumption. Millions of people starved to death. So, Japanese people are very strict about using raw materials. They try to use raw materials efficiently. This is something that is embedded in their culture.” The hardships of ancient times have caused the Japanese people to… 1. Know and process and preserve food so that it can be stored for a long time, such as miso, pickles, sake, soy sauce, mochi flour, and various types of flour, etc. 2. Have a culture of using raw materials with appreciation and strictness, resulting in the least amount of food waste. “In order to make the most of the ingredients, the Japanese will use preserved or processed foods to create the most valuable dishes. However, if they serve the same menus repeatedly, people will get bored. Therefore, the Japanese know how to innovate and create dishes from the available ingredients, giving them a variety of differences. They also carefully decorate them beautifully when placed on a plate. There is an art to eating them, which is the origin of ‘Food By Eyes’ or ‘beautiful food for the eyes’. It is also a ‘Teishoku set’ or Home Made food that your grandmother or mother carefully cooks for your family to eat, making it both beautiful and delicious, and nutritious.” Teishoku: Homemade set meals 1. Cook with care, taking into account nutritional value. 2. It is a set meal that includes a main dish, side dish and soup. It is flexible enough to use the ingredients left over from yesterday, such as adding them to soup or cooking them as side dishes. 3. In addition to serving Teishoku at home for family members to eat, we can also see that most Japanese restaurants like to serve this type of set meal. The main reason is so that the restaurant can be flexible in using the remaining ingredients to cook the menu, which will help manage the ingredients so that there are no leftovers and create more SALE and sales. “In Japanese culture, there are many signature dishes whose names in Japanese often have a translation or meaning of ‘favorite’. However, when viewed from another perspective, it is found that they are created from the desire to manage ingredients with the least amount of waste.” Example of a Japanese menu for managing leftover ingredients 1. Miso Soup is a food that can be cooked in many different ways. It can use almost any type of meat and vegetables. 2. Okonomiyaki (Okonomiyaki) or Japanese pizza. 'Okonomi' means 'like' and yaki means 'grill'. It is a popular menu that can help manage leftover ingredients efficiently. Because just mix the ingredients with flour and fry them on a pan. You can add vegetables and meat. 3. Nimono (Nimono) or boiled food such as pork, fish or vegetables can be boiled and seasoned with mirin, soy sauce or sweet or salty sauce. Then decorate the plate beautifully. 4. Sukiyaki (Sukiyaki) Suki means like, yaki means grilled. It is a menu that grills meat on a pan first and then adds sauce to make it taste delicious. It is also a menu that can use any meat and vegetables that you like to make food. “It can be seen that these four Japanese menus are good examples of flexible cooking of ingredients to prevent food waste. In addition to helping Japanese housewives save money for their families, it can be seen that Japanese restaurants generally like to use these menus as menus in their restaurants as well.” “Many restaurants may have a fixed regular menu list, but if we look closely at most Japanese restaurants, we will find that quite a few of them have a special dish of the day each day. This is one way that reflects the cleverness of Japanese restaurant operators in managing leftover ingredients.” This special menu may be included or organized as a discount promotion. It is beneficial in many ways, such as helping with flexibility in using ingredients, not letting them get old and spoiled. And if it is a free Complimentary dish, it will make customers feel special and good about the restaurant. When they see that it is worth it, they will come back to use the service often. Or even if it is a daily special menu that is priced lower than usual, it is still considered a promotion that helps increase sales, draws people into the restaurant, and makes the restaurant have more sales. “It’s better than letting the ingredients rot and become food waste without any benefit. Thai restaurants may be able to adapt this idea. For example, a la carte restaurants may give away a special soup of the day or ask customers to pay a little more. Or they may create a special menu of the day using leftover ingredients. This will definitely help boost sales!” “Japanese restaurants are very strict about managing and using ingredients because food waste causes waste, which becomes a leak of money. Therefore, Japanese people tend to plan well from the beginning, starting from thinking up menus wisely, buying ingredients wisely, and then managing them wisely.” 1. Good planning (Smart Planning) has been well thought out from the beginning, such as what is the concept of the shop? What are the foods sold? There has been detailed thought to the point of how many types of protein are used? What menus can be made from each type of meat and each part? What colors are the ingredients? Because it will affect the beauty. 2. Buy ingredients wisely (Smart Buying) It is not always good for the restaurant to buy ingredients cheaply. Often, we find that paying a little more for good quality ingredients that do not waste a lot of money (think of cabbage that you buy cheaply and then have to remove the outer skin, only half of it can be used). In addition to wasting money, you also have to waste energy and time in managing and storing resources. Therefore, you should buy ingredients from suppliers that you can trust in their quality and are ready to replace the product immediately if you find that the quality is not as desired. 3. Good management (Smart Management) In addition to good planning, there must also be good management. When you know what ingredients are left, have a list of recipes for the menu prepared to deal with those ingredients before they are thrown away, so that they can be used immediately. Including always having a good inspection of what food waste there is, how much, what causes it, and at what step of the work, so that employees are always alert and help prevent food waste that will cause money to leak out. “When you have a good plan, buy ingredients wisely, manage wisely, and go into detail, I can assure you that your money will not leak away to food waste. Don’t forget to try to apply the Japanese food waste management concept to your restaurant!!” Click to read Zero Food Waste Program to reduce costs, increase profits, and reveal the secret recipe for reducing food waste. Benefits of Food Waste Management in Restaurants What is food waste? Reduce costs, increase profits, you can do it! If you understand Zero Food Waste Causes of food waste in restaurants Food Waste and Thai Food Lifestyle You can follow the Zero Food Waste Program to reduce costs, increase profits, and reveal the secret recipe for reducing food waste via Facebook: Makro Horeca Academy and website. To increase know-how, increase ideas for restaurant operators to develop their business to be strong and able to 'survive' in the current situation and learn how to reduce food waste which will help reduce costs and create more profit with online content about food waste and methods of managing and reducing food waste. We also have a highlight activity, Zero Food Waste Workshop, which is a special workshop that is open for interested people to join for free on November 11, 2020. You can follow the details on Facebook: Makro HoReCa Academy. Click to read interesting articles from Makro HoReCa Academy. A beginner opening a restaurant Restaurant Management Marketing for Restaurant Business Interviews and Reviews Selection of raw materials and equipment Food recipes ZERO FOOD WASTE
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Food waste overflows the world. Food waste statistics at national and global levels.
What problems does food waste cause? ❓ Why do restaurant operators need to care and how does it relate to your business? ❓ Why should you take action on this? This may be a question that many restaurant owners and hotel operators are wondering. In addition to reducing food waste, it will also help you cut costs. The problem of food waste causes environmental problems. Food waste is a part of the global warming crisis. ���� Until there is a trend where consumers all over the world, especially the new generation, call on entrepreneurs to take part in taking responsibility for the world. It has become a 'Global Trend' that is getting stronger and stronger. Even in our own country, Thailand, we have started to see some movement. And we are certain that this will become an increasingly strong and sustainable trend. ✅ Restaurant operators should not overlook this because you can seize this opportunity to adapt and become a trend leader and use it as a driving force to make your business even more 'popular' and successful! But before we get to that, for a clearer understanding, let's take a look at some shocking statistics about the Food Waste situation. 1.3 billion tons, or one-third of all food produced globally each year, is wasted - more than enough to feed 800 million hungry people worldwide. 11 percent of the world's population faces hunger, 36 million people die of hunger worldwide each year - more than half of the population in Thailand. And every 10 seconds, a child dies from not having enough food. In addition, “food waste” is also an important cause of global warming. 8% of the amount of greenhouse gases that cause global warming comes from the problem of food waste, which releases methane gas that is 14 times more potent than carbon dioxide gas!! Therefore, a pile of garbage with a lot of food waste will be a pile of garbage that releases serious pollution. In addition, there is an amount of carbon dioxide gas of up to 3.3 billion tons that comes from food waste each year worldwide. It is truly a shocking number. refer : Food and Agriculture Organization of the United Nations (FAO) UN's World Population Prospects 2019 These statistics are shocking because they tell us that Thai people produce a very high amount of food waste, more than the United States with a larger population. And if we let our current behavior continue, these statistics are sure to increase. Global warming is a 'Global Trend' that is gaining momentum and many parties are helping to solve the situation. In Thailand, there are many leading restaurants and hotels that have started to take action, such as famous restaurants Bo.lan, Haoma, and leading hotel brands such as Marriott. Another interesting part of the success story is the trend of new-age consumers, from Gen Z onwards, especially Millennials all the way up to Alpha, who are interested in environmental issues. There is a trend calling for entrepreneurs to be socially responsible (because they care about their future living in this world). This group of customers is a new generation with both potential and purchasing power, who like to support social enterprises. They are also a generation that naturally likes to 'Like & Share'. Therefore, the benefits that Horeca entrepreneurs will receive from joining this trend are being able to use Zero Food Waste as a marketing tool to attract new customer groups to their stores and will also receive word-of-mouth public relations from the media because they have a good image as a business that is socially and environmentally responsible. This is Sustainability Marketing, which is the new standard for doing business today. And the most important point is that when you seriously implement Zero Food Waste Management, it also helps you reduce costs, allowing your store to have more income and profits!! Click to read Zero Food Waste Program to reduce costs, increase profits, and reveal the secret recipe for reducing food waste. Benefits of Food Waste Management in Restaurants What is food waste? Reduce costs, increase profits, you can do it! If you understand Zero Food Waste Causes of food waste in restaurants Food Waste and Thai Food Lifestyle Manage raw materials wisely, reduce food waste in the Japanese way You can follow the Zero Food Waste Program to reduce costs, increase profits, and reveal the secret recipe for reducing food waste via Facebook: Makro Horeca Academy and website. To increase know-how, increase ideas for restaurant operators to develop their business to be strong and able to 'survive' in the current situation and learn how to reduce food waste which will help reduce costs and create more profit with online content about food waste and methods of managing and reducing food waste. We also have a highlight activity, Zero Food Waste Workshop, which is a special workshop that is open for interested people to join for free on November 11, 2020. You can follow the details on Facebook: Makro HoReCa Academy. Click to read interesting articles from Makro HoReCa Academy. 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The benefits of Zero Food Waste for business owners, employees, customers and society
Some business owners may not believe that reducing food waste will really benefit their business. But we wholeheartedly confirm that Zero Food Waste Management can be surprisingly beneficial to your restaurant ✨ It helps save costs, increases revenue, is used as a marketing and public relations tool, helps increase employee performance, helps you provide better service to customers, and even changes your attitude towards life, etc. If we were to really go into more detail, it would have many benefits, both directly and indirectly, for business owners, employees, customers, and even society and the world. But what are they? Let’s take a look at each one. How does Zero Food Waste benefit business owners? The direct benefit of Zero Food Waste for restaurant owners is reduced ingredient costs. Food waste typically accounts for an average of 4-12 percent of total ingredient costs. So if your restaurant manages it well, you can save that money, which means more income! So how can you let money leak away with food waste!? Reducing food waste also has indirect benefits for businesses. It creates a good image for the restaurant. You can use Zero Food Waste as a marketing tool and free public relations because the trend of eco-friendly restaurants is gaining popularity. We can see that restaurants in this style are supported and well-received by the media and new-generation customers. Turning to Zero Food Waste Management also helps you offer better products and services to customers, whether it's serving fresh food (good raw material management keeps the ingredients fresh at all times) or offering special complimentary dishes (prepared to prevent leftover ingredients from becoming food waste). When customers are impressed with the products and services and feel that your restaurant is operating socially responsible, what they will receive is love and support in various forms. Not only that, Zero Food Waste Management can also change your attitude and way of life, allowing you to live a more mindful and purposeful life. How does Zero Food Waste benefit employees? The adjustment of Zero Food Waste operations in restaurants is quite beneficial for employees. It helps them learn new ways of working, improves their skills in managing ingredients and food, trains their creativity, analytical thinking, and increases their knowledge, skills, and experience. Every day, the restaurant business increasingly requires personnel with knowledge about Zero Food Waste Management, following the global trend, which has become a 'New Normal' way of doing business in the future. Employees can therefore use their knowledge and experience in Zero Food Waste operations to gain opportunities for career advancement or to further develop their knowledge if they wish to open their own restaurant one day. For indirect benefits, reducing food waste also provides a change in attitude towards life for those who learn and take action. Being able to help conserve natural resources, helping to save the world, giving happiness and pride in doing good things, learning to live life with more purpose, and having a positive influence on people around you. How does Zero Food Waste benefit customers? When the rotation of ingredients is managed efficiently, customers will eat fresher food and may also receive benefits in the form of complimentary food (daily special side dishes, appetizers or snacks) which will create a good impression of the service of the restaurant. In addition, receiving attentive service and supporting a business that is socially and environmentally responsible will create loyalty, wanting to support a good business so that it can continue to do business for a long time. An indirect benefit is that customers are participating in supporting sustainability, preserving the environment through the way they spend their money. When the environment is good, everyone's health will be better. How does Zero Food Waste benefit society and the world? Food waste causes 8 percent of greenhouse gases and is a major cause of pollution (landfill waste often contaminates groundwater with toxic leachate, air quality is poor when waste is burned, etc.). Imagine how much we could reduce environmental problems if every restaurant in the world worked together seriously. Without waste to be disposed of by incineration or landfill, pollution that would otherwise leak into the environment would be reduced. There would be less waste contaminating water, air, land, and the sea, which would improve people’s health and the environment, whether at the home, street, community, city, country, or even global level. This would improve people’s quality of life, and it would also conserve natural resources for the better future of our children and grandchildren in the future. Click to read Zero Food Waste Program to reduce costs, increase profits, and reveal the secret recipe for reducing food waste. Benefits of Food Waste Management in Restaurants What is food waste? Reduce costs, increase profits, you can do it! If you understand Zero Food Waste Causes of food waste in restaurants Food Waste and Thai Food Lifestyle Manage raw materials wisely, reduce food waste in the Japanese way You can follow the Zero Food Waste Program to reduce costs, increase profits, and reveal the secret recipe for reducing food waste via Facebook: Makro Horeca Academy and website. To increase know-how, increase ideas for restaurant operators to develop their business to be strong and able to 'survive' in the current situation and learn how to reduce food waste which will help reduce costs and create more profit with online content about food waste and methods of managing and reducing food waste. We also have a highlight activity, Zero Food Waste Workshop, which is a special workshop that is open for interested people to join for free on November 11, 2020. You can follow the details on Facebook: Makro HoReCa Academy. Click to read interesting articles from Makro HoReCa Academy. A beginner opening a restaurant Restaurant Management Marketing for Restaurant Business Interviews and Reviews Selection of raw materials and equipment Food recipes ZERO FOOD WASTE
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Selling food is tiring. There is no time to do accounting. How do you solve this problem?
One of the most important tasks in business, but also the one that many people dislike the most at the same time, is probably “accounting” or “bookkeeping”. Especially the restaurant business, which has a lot of details and items to buy and use every day. Some entrepreneurs “don’t have time to do accounting” because it is a detailed job that takes time. Do it when you have free time. And many entrepreneurs never have free time like that. So let’s look at a simple guideline for doing basic accounting that guarantees that you won’t waste time having a headache. It will help entrepreneurs know the income and expenses of the business, not “selling well all day, but when you count the money, why is there only a little left?” When it comes to accounting, many numbers come to mind, but it’s actually not as difficult as you think. Let’s take a look at the easiest way to do accounting, which doesn’t require any technology, just a pen and an account book. Because the first important thing that entrepreneurs must do is to prepare income and expenses, separated into points for easy understanding, as follows: 1. Record daily food sales revenue. Take all sales bills and record them in the cash receipt book. Record the cash receipts. In the case where you want to separate each menu item, such as how much each menu item was sold for, and how much was paid in total, the business owner must record the items in the daily sales summary sheet to separate each menu item sold each day. Example of daily sales summary When the daily sales record is complete, the total amount is recorded in the income and expenses book, which looks like this. Sample of daily income and expenses journal 2. Record daily expenses such as fresh food, dry food, gas, water, electricity, rent, employee wages, and most importantly, your own wages. Example of daily expense record table (* The items and prices in the table are fictitious for ease of reading. It depends on each operator.) From the above income-expense recording, it can be seen that on 1/10/2020, there was income from sales of 36,800 baht and expenses of 34,700 baht. Today, the business has a profit of 2,100 baht. Why is there only this much money left? From the recording, it can be seen that today, monthly expenses have been paid, namely water, electricity, and shop rent. Therefore, in the case of recording income-expenses during the period when that day coincides with regular expenses such as rent, water, and electricity, these items must be noted as they are not paid on a daily basis. The benefit of keeping an account of income and expenses is that it allows the business owner to know the sales each day, how much income is there from sales, what expenses have been paid today, how much profit is left, there are reference documents along with the cash on hand, and these figures can be used to control the business as well. For example, is the frequency of seafood purchases too high? What percentage of the purchase price is the sales price? Because in most restaurant businesses, food costs should not exceed 35-45 percent of sales. See, accounting is not really difficult. Starting from simple basics like this can help entrepreneurs know the health of their business and see the path of financial inflows and outflows to analyze and find the causes to improve income and balance. But if you want to record income and expenses in a categorized way, encode key data to record income and expenses systematically in Excel, you can learn how to use and download documents for free in the Easy Accounting Online Course, Manage Your Own Restaurant. Let you record income and expenses systematically, making profits (document files can be downloaded after logging in at the top right corner and clicking on the lesson course) You can also learn about cost and stock management to achieve profit targets, and the things you should and should not do in accounting and taxes, important things that entrepreneurs need to know! Click here to read more articles. How many months does it take to get your investment back when you open a shop today? Information that entrepreneurs need to know! Limit your budget to avoid failure! With financial planning techniques before opening a shop The first month of opening the shop, the numbers are negative! Give up or keep going? Open a restaurant, how to start paying taxes Check your status urgently! Is your shop in a "crisis"? With the P&L method Click to read interesting articles from Makro HoReCa Academy. A beginner opening a restaurant Restaurant Management Marketing for Restaurant Business Interviews and Reviews Selection of raw materials and equipment Food recipes ZERO FOOD WASTE
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Food waste and buffet restaurants
It cannot be denied that the buffet restaurant business is the type of restaurant that creates the most food waste compared to all types of restaurants. This is because of the concept of the restaurant where customers can choose to eat without limits (All you can eat) and one of the important selling points of buffet restaurants is the presentation of a variety of menus and ingredients. The more diverse the menu and the more expensive the ingredients, the more they are a magnet to attract customers to use the service. And normally the cost of raw materials (Cost of goods sold) of general restaurants will be around 30-35% of sales, while buffet restaurants will be around 40-50%. This is because the amount of food that customers eat in buffet restaurants is on average higher than in general restaurants, because customers will immediately feel that it is not worth it if they eat the same amount as they would normally. Food waste normally occurs from many causes, starting from the process of receiving ingredients, cutting, cooking, to plating. However, buffet restaurants have a higher chance of food waste than general restaurants from cooking more food than customers need (over prepared), which results in food having to be discarded. In the case of buffet restaurants that allow customers to choose and serve themselves (self-service), such as restaurants in general hotels or shabu or pork barbecue restaurants that allow customers to come and get their own food, including customers having leftover food on their plates (left consumed) from taking more than is appropriate. In the past, you probably didn't care much. It didn't matter how much customers had leftover or if customers didn't choose to take food after cooking, because the shop still sold well and the profit was as expected. But after the COVID crisis, the shop's sales started to decrease, but the cost remained the same. If you still manage your ingredients in the same way, there's a chance that your costs will be higher than your income, causing a loss. Reducing Food Waste in buffet restaurants is the first thing that restaurant owners should do during this time because we have no idea how long it will take for the economy to return to normal. Here are 4 simple steps that we can apply to our restaurants to reduce Food Waste and increase profits for our buffet restaurants. Separation and recording of food waste The first step to reducing food waste is to start recording all lost ingredients in the store. Food waste in a store usually occurs from 2 main stages: before the food reaches the customer and after the customer has finished eating. For waste before the food reaches the customer, it may be caused from inefficient cutting processes, improper storage of ingredients, to cooking processes that exceed customer needs. We should separate the waste for each type of material or group and weigh all of them so that you will know which type of material the waste is from and how much it is generated in which step. Because when you don't know which step the waste is generated in, you will never be able to plan to reduce the waste. In addition to recording the amount of ingredients lost before reaching the customer, don't forget to record the amount of food left over after the customer eats , because this will let you know what proportion of the total waste is caused by unfinished food. The benefit of recording the amount of waste in each raw material and each process is to be able to indicate what the results are after adjusting the process to reduce waste. 2. Create team participation Reducing or preventing food waste effectively requires a lot of participation from both back-office and front-office employees. This is not just a short-term plan because reducing waste cannot be accomplished in a short period of time and if there is no continuous control and monitoring, waste may increase all the time. Because when the store employees see that waste is a normal occurrence in the store and it is not the store employees’ responsibility to control it, there is no way the store will reduce food waste. Therefore, creating awareness of food waste as a culture in the store is very important because the employees in the store are the ones who are with the raw materials all the time. If the employees are educated about the importance of reducing waste and understand the same direction and goals, including the benefits that they will receive, then reducing food waste will be most effective. The most important thing is to be clear with the team that collecting waste data is not to find fault or indicate that employees are inefficient, but to measure the current situation to find the cause and set goals to reduce waste in the future. Otherwise, there may be resistance and uncooperativeness from employees. And when this becomes the culture of the store, new employees will not feel that it is something beyond their duties, but rather a routine task that we must do every day. 3. Adjust service formats Even if the restaurant is a buffet service where customers can eat as much as they want, we can adjust some of the service formats to reduce the chances of food waste without affecting the service or customer experience. For example, if the restaurant is a self-service service where the restaurant has finished cooking and the customers have to choose their own food, there will be a greater chance of food waste than a full-service restaurant where customers order food and the restaurant cooks dish by dish (Cook to order). This is because you have to finish cooking the food and wait for the customers to choose, instead of waiting for the customers to order and then the restaurant cooks one dish at a time. Some service formats have been adjusted from Self Service where the food is cooked and customers come to choose. Customers can choose a menu and the restaurant will cook it one dish at a time (Cook to order) and then serve it to the customer's table. Although this method may increase labor costs, we can only choose menus with high raw material costs or those that are likely to spoil easily, such as seafood. In addition, the benefit of cooking food dish by dish also allows customers to receive freshly cooked food, similar to eating a la carte. Using smaller plates also helps reduce food waste because customers usually take more food than they need, which means they may not finish it. Using smaller plates will encourage customers to choose their favorite food first and then come back to get more if they want to eat more. 4. New menu format adjustment One of the most effective ways to reduce waste is to reformulate the menu . After the restaurant records the food waste for each ingredient and each step, the restaurant will know which process or menu the waste occurred in. Sometimes, even if we change the food preparation process or cooking method, there will still be a lot of waste. This may be because the menu format is difficult to control the quality, which risks lowering the quality, such as fried menus that if left for a while, the food will lose its crispiness, or serving fresh seafood ingredients such as river shrimp or fresh salmon that if stored for more than 2-3 days, the quality of the ingredients will immediately change. No matter how much the restaurant pays attention to every step, there is always a chance of waste. Changing the menu format completely, such as changing from fried to stir-fried, or changing from serving fresh ingredients to cooked dishes, may be a better option, but it must not make customers feel that there are fewer options or that they are not as good as before, because this will immediately affect the customer's feelings. In addition, creating new menus from leftover ingredients from cutting is another way to reduce waste without increasing the cost of ingredients, such as using salmon heads to make fish heads boiled in soy sauce or using salmon skin in salads to make crispy fried salmon skin salad. And here are 4 steps that buffet restaurants can use to reduce food waste in their restaurants and increase profits for their business. You can follow the Zero Food Waste Program to reduce costs, increase profits, and reveal the secret recipe for reducing food waste via Facebook: Makro Horeca Academy and website. To increase know-how, increase ideas for restaurant operators to develop their business to be strong and able to 'survive' in the current situation and learn how to reduce food waste which will help reduce costs and create more profit with online content about food waste and methods of managing and reducing food waste. Click to read interesting articles from Makro HoReCa Academy. 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Reduce costs, increase profits, reveal the secret recipe for reducing food waste
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. What is food waste? Reduce costs, increase profits, you can do it! If you understand Zero Food Waste Benefits of Food Waste Management in Restaurants Causes of food waste in restaurants Food Waste and Thai Food Lifestyle Manage raw materials wisely, reduce food waste in the Japanese way Food waste overflows the world. Food waste statistics at national and global levels. The benefits of Zero Food Waste for business owners, employees, customers and society Food waste and buffet restaurants Collection of great ideas for managing food waste in Western style Reduce costs, increase profits, reveal the secret recipe for reducing food waste
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Collection of great ideas for managing food waste in Western style
Zero Food Waste is a big trend in the Western world. It's no wonder that Westerners have many creative ways to reduce food waste, so that entrepreneurs have ideas to apply to reduce food waste #prevent money from leaking out of the shop Today, 'Chef Daniel Altos' ✨Western food expert from Makro HoReCa Academy has come to share great tips and ideas, a guide to managing Food Waste in Western style that you can apply to save money and prevent it from leaking out of your shop for sure. Let's see what interesting things there are! “Instead of letting raw materials #go to waste, we can make use of leftovers in many ways. You just need to be a little creative. But before we get to the advanced stage, let’s take a look at some basic ways to deal with leftover raw materials.” How should we initially deal with unused raw materials? Fruit: Leftover or chopped fruit can be blended into smoothies, added to salads, made into jams, or made into fruit sauces. Vegetables: Use leftover or unattractive vegetables to make soup, mix into salads, or make pesto sauce. Use to add flavor to soups. Meat and bone scraps: boiled into soup or stock Watermelon rind: Make pickles, jams or salsa. Slice thinly and mix with salads. Tomatoes: If they are overripe and soft, they may not look as pretty, but they are still nutritious and tasty. They can be used in sauces, soups, or even salsa. Tomato skin: Dry-dried until crisp, then crushed and mixed with salt to make umami-rich tomato salt. Celery leaves and stalks: Dry in the oven until crisp, then grind and mix with salt to make Celery Salt. Broccoli: Broccoli florets can be boiled for soup or steamed. The raw stalks can be thinly sliced and added to salads. The leaves can be blanched or stir-fried. They can also be mashed and blended into pesto sauces. Corn cobs: can be stored and used as fuel instead of charcoal for grilling. Potato skins: Season with olive oil and herbs, bake or fry until crispy, and serve as a snack. Durian seeds: Soak the seeds in water to remove all the durian flesh. Boil them like potatoes, peel off the outer skin, and enjoy eating them. Or you can use them to create other creative menus. Pickles: Pickled vegetables or fruits are a great addition to cocktails, sandwiches or as a snack. Pickles can be used in a variety of dishes. Chutney: Very ripe vegetables or fruits are best for making chutney. It is also a great way to preserve leftovers so they can be stored for a long time. “Don’t let old bread go to waste. In addition to being ground into breadcrumbs for frying, it can also be used as an ingredient in many different dishes.” - Croutons: Cut leftover bread into small pieces, add herbs or garlic butter to make crispy bread for use in salads and soups. - Soup: Thinly slice onions, then grill them, boil them to make Onion Soup. Add stale bread to the soup to add texture. - Dessert: Use leftover bread to make Bread Pudding and serve with recycled fruit sauce. “Often, as restaurateurs, we find that certain ingredients #don’t sell, not because they taste bad, but because customers are not familiar with them or don’t think they can be used in certain dishes. It would be great if your restaurant has 2-3 popular dishes on the menu, which should be flexible enough to use different ingredients, both in terms of trimming and adjusting ingredients.” Examples of popular menus that are flexible and adaptable 1. Pizza: Of course, pizza is #everyone's favorite . It is also a menu that can be created in many ways, whether it is an original menu or creating your own signature fusion pizza. We can adjust the use of leftover ingredients. 2. Tacos: This is another popular menu that can be creative in using leftover ingredients to the fullest, whether using protein from meat or vegetables. 3. Cream Soup: This is a classic Western dish that is very flexible and uses a variety of ingredients. Instead of calling it a “daily special,” which many customers might immediately realize is a leftover soup, you could give it a more appealing name, like “winter vegetable soup” or “garden vegetable soup.” That sounds a lot more appealing. 4. Crostini, Bruschetta, Pintxos, Canapes: Many Western restaurants serve small appetizers on toast, which can be endlessly creative. We can also adapt our own pickles or chutneys to these dishes. 5. Bake Pasta: For the leftover pasta, we can create a baked pasta menu by adding the leftover meat and cheese. “Don’t limit yourself to just your habits. Try to observe what ingredients your restaurant often has leftovers. Then try to think creatively and imaginatively. I’m sure you will be able to create a menu that is both #delicious and pleasing to customers and can help reduce #FoodWaste, helping you #save both money leakage and #have more money coming into your restaurant.”
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Newbie opening a shop, how to plan ordering raw materials per month without losing costs!
One of the major problems for new restaurant owners is stock management, but many people don’t realize that this is an important problem that needs to be solved urgently, such as ordering a shortage of ingredients, and when the order comes in, they are not ready to receive it, losing sales opportunities or having to waste time and spend more money on sending employees to buy more during the day because they may have to pay higher prices than they usually do, or ordering too many ingredients, which becomes a sunk cost. If the ingredients are not stored properly, there is a chance that they will rot, which would be a shame to lose money in that area. These are problems that arise from incorrect planning of raw material stock management or not knowing the right way to plan stock management. Therefore, in this article, we will understand the appropriate way to plan stock management to prevent problems of stock shortages and excess stock. Let's follow along. Formula for planning to order enough raw materials to meet sales In running a restaurant business, if there is good planning, it will help entrepreneurs reduce costs and create more profits easily. Planning to order enough raw materials to meet sales is one of the first important things that entrepreneurs need to know. To give you a picture of the thinking process, let's take the example of a hypothetical restaurant. Shop type: Thai restaurant and cafe Food type: Thai fusion food, tea, coffee Number of menu items: 40-50 items Number of drinks: 20-25 items Number of seats: 50 seats Opening hours: 11:00-21:00 Number of employees: 8 people Desired sales per month: 500,000 baht Let's see how to plan to order enough ingredients for sales for this shop. What is the thinking process? Which entrepreneurs can adjust to suit their own shops. The key to planning to order ingredients is the sales data, which must be entered into the raw ingredients ordering planning table. Entrepreneurs can download the table to enter information in the shop section along with the example in this article ( click to download the table) The benefit of entering data in this table is so that entrepreneurs can know the sales of each menu per day so that we can manage the ordering of ingredients to be sufficient for sales. It may seem complicated, but if you understand it, it will become easy immediately! From the example in the table, you can see that the menu is divided into categories to make it easier to fill in the information. However, it is important that the entrepreneur must list all the food items in the shop. The table is divided into different boxes. Channel 1 is the menu channel. The second column is the sales column, which is the number of dishes sold in that month. The third column is the average daily sales. The formula is to take the number of dishes sold in that month and divide it by the number of thirty days, which will give you the average daily sales for each menu item. We should find the average of at least 3 months because the sales volume will be different each month. If we use the best-selling month, it will be inaccurate. To calculate the past 3 months, divide the sales volume of each menu by 90 days to get the average sales volume per day of each menu. Column 4 is a column for recording the use of each ingredient in each menu, such as the weight of meat used per dish, the total amount of meat used each day, which has the following calculation formula: For example, the fried chicken wings menu, which sells 3 plates per day, uses 150 grams of chicken wings per plate, meaning that this restaurant uses an average of 450 grams of chicken wings per day. Another example: This restaurant sells 60 plates of fried chicken laab per month. The average daily sales are 2 plates. The weight of chicken used per plate is 120 grams. Each day, this restaurant uses an average of 240 grams of chicken. Enter the amount of meat used per serving for every menu in full. This will give you the amount of ingredients required for each menu per day. If there are any ingredients that are repeated, add the amount used for each item together to get the total amount of ingredients required per day. However, entrepreneurs should prepare about 20-30% more ingredients than calculated because the sales volume may not be the same each day. See? Planning to order ingredients to meet sales targets is not difficult. Entrepreneurs just need to change their behavior from estimating the quantity of items to using average sales to determine purchases. This will help our stores have enough ingredients to meet sales targets each day. This is only one part of managing raw material stock. You will see that stock is related to costs and sales. It can be said that if a restaurant manages its stock well, it will see profit. Entrepreneurs can learn more about stock management in a free course from MHA, taught by Ajarn Bow Mathura Wongpradu, Director of PRCM Thailand, a consulting business and restaurant system set up. Click here to read more articles. How many months does it take to get your investment back when you open a shop today? Information that entrepreneurs need to know! Limit your budget to avoid failure! With financial planning techniques before opening a shop The first month of opening the shop, the numbers are negative! Give up or keep going? Open a restaurant, how to start paying taxes Check your status urgently! Is your shop in a "crisis"? With the P&L method Click to read interesting articles from Makro HoReCa Academy. A beginner opening a restaurant Restaurant Management Marketing for Restaurant Business Interviews and Reviews Selection of raw materials and equipment Food recipes ZERO FOOD WASTE
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Solve the doubt: How can “accounting” help reduce costs and increase profits at the store?
Talking about accounting, many people probably shake their heads. Since this is considered a complicated matter, having to deal with a lot of numbers that cause headaches, some may think that it is difficult to do. However, accounting can be called the eyes of a restaurant or cafe, it would not be wrong. The numbers in the account do not only show income and expenses, but can also be detailed in many aspects, such as setting the right selling price, even knowing the best-selling menu, popular ingredients, stock management of ingredients, and much more. Invite ' Thanai Nopphakun', accounting guru and Course Director of FlowAccount, to introduce how to do accounting to help reduce costs and increase profits. If you don't do it, what will your business miss? What are the basics that beginners should know about accounting? To provide ideas and guidelines for developing and expanding your business to move forward together. 'Accounting work' that restaurant and cafe owners must have 5 reasons why accounting helps reduce costs and increase profits 5 things to watch out for: What are you missing if you don't keep accounts? Accounting Thoughts for Restaurant and Cafe Entrepreneurs in the New Normal Era 'Accounting work' that restaurant and cafe owners must have For new restaurant-cafe owners who are just starting a business, besides thinking about opening a shop, whether it's a menu of food, desserts and drinks, designing and decorating the shop, finding chefs and baristas, and regular staff, one thing that is very important that must not be overlooked is accounting. Because if food and drinks are the heart of the shop, and the staff are the backbone, as mentioned earlier, accounting is like the eyes that will allow you to see the numbers moving in the shop. So what do restaurants and cafes need to start with accounting? First of all, Dr. Thanai explained the accounting system that restaurant-cafe owners must know in a basic way. Accounting is the systematic collection of income and expense data. For beginners or those who want to make their shop systematic, they need to do the accounting as follows: By requesting to separate into 'individual type' and 'legal entity type' shops (according to the shop owner's registration), for individual shops, what needs to be done is: 1. Income account for recording income data. 2. Expense account to collect expense data, break it down into items such as food costs, rent, employee wages. 3. Inventory account must keep data on products and raw materials, both purchases and withdrawals, which will allow you to know the status of your inventory, helping you not to be overwhelmed by unnecessary stockpiling. The advantage is not only knowing income and expenses and calculating profit, but this accounting can also be used to calculate the selling price because it allows you to know the true cost of food and services. You can set the selling price as appropriate no matter how much profit you want. In addition, the shop should also register with the Department of Business Development. Legal entities that have been properly registered as companies will have more rigorous accounting than individual stores because the law requires them to prepare accounts. The basic things to do are as follows: 1. Income and expenses account, similar to individual stores, but must issue a receipt and make a withholding tax invoice every time, including marketing costs, such as hiring influencers to review the store, etc. 2. Product stock account, similar to an individual store. 3. Employee salary account 4. After 1 year, financial statements must be submitted and taxes must be paid to the Revenue Department. In addition, restaurants and cafes currently have additional income, which is the delivery application service. In terms of accounting, it is considered the same income as the storefront, which was originally received in cash, credit cards, or even transferred or paid into a bank account. However, the channels for receiving money are different, so reports must cover the delivery details as well. 5 reasons why accounting helps reduce costs and increase profits Now that you have learned the basics of what accounts a shop must have, Ajarn Thanai has explained the benefits of doing accounting, with 5 reasons why doing accounting can help reduce costs and increase profits. If you want to be successful, doing accounting can help. 1. Know the cost of food The first reason for doing accounting is to know the true 'cost of the product' because when we set the selling price of the product, the first thing we need to know is the cost of the product, whether it is the price of the raw materials purchased, the expenses related to purchasing the raw materials, and who we deal with. When we have collected the correct product information, we will know what the costs are for each menu or service. This will allow us to set the selling price as desired. No matter how much promotion or discount we want, it will not cost more and affect the shop's income. 2. Know your stock Another account that we need to give importance to is the stock account, which is useful in cases such as being able to collect information on which menus sell the best, which will allow us to know the amount of ingredients used to sell each menu, as well as knowing what food the store can cook. This makes ordering ingredients more realistic. It also helps reduce opportunity costs, and the store's money will not be tied up in unnecessary ingredient costs. 3. Able to manage finances Accounting allows us to manage our finances correctly because it shows us the actual income. Separating costs helps us know where the 'shop's cash' is piled up, such as raw material costs, employee salaries, etc. This allows us to know which budgets are too much or too little, and whether they should be increased or decreased. For example, right now the economy is in a downturn, so the money that is with debtors must be quickly collected back as much as possible. As for creditors' money, we must find a way to deal with how much we can delay paying it off. Or the money that is tied up in merchandise must be quickly diverted into the shop. 4. Understand your financial status When looking at it from a business perspective, if we do accounting, we will learn about money management. From another perspective, we will also see the 'numbers' of how much income comes in, compared to expenses, after deducting, how much profit is left? Does the profit come from the cash that is involved? A very common problem is selling products and making a profit, but the cash has disappeared somewhere. If we do accounting, we can fix this because it will help us know where the money is leaking. 5. Know the status of your business When you know your own financial status, the important thing about accounting is 'If you do it, you will know how to plan your finances for the future'. For example, if you want the business to have more money next year, you can adjust and plan anything that is not good to reduce costs and increase profit channels. 5 things to watch out for: What are you missing if you don't keep accounts? 1. Don't know the cost. If you don’t do accounting, it’s like being a blindfolded salesperson, like driving at night without turning on your headlights, because you won’t be able to set a reasonable price that matches the actual cost, which puts you at risk of loss. More importantly, if you’re registered as a company, not doing accounting is also illegal. 2. I don't know if the money was actually collected. This issue looks at internal control because if there is no accounting, how can we be sure that the employees have collected the full amount or that money has gone missing? 3. Not knowing the cash flow of the business. If you don't do accounting, you won't be able to answer how much money comes in and goes out each day. A simple example is keeping cash in a cashier's drawer. If there is no recording of the data, you won't know how much money comes in, goes out, gets change, or how much cash to keep. If you can't answer a small point like change in the cashier, how can you answer the money coming in or going out? If you look at the overall financial picture of the business as a big picture, this point is very important. 4. Prevent corruption. If we do not keep accounts, we will not have the tools to monitor income, expenses, costs, and stock. Therefore, we will not be able to know what the accounting figures are. The shop owner must sit and watch the shop every day to make sure that there is no corruption, that the employees collect the money in full, and that the stock is disbursed correctly. 5. The business will not grow because if the shop does not keep accounts, it indicates that there will be no good data collection system. The owner's money and the shop's money will not be separated. The money will be mixed up, making it impossible to know how much money has been added to the sales. Accounting Thoughts for Restaurant and Cafe Entrepreneurs in the New Normal Era For new restaurant and cafe owners who are just starting out, accounting may seem 'difficult' and 'messy'. However, as suggested by Ajarn Thanai above, it should be an idea for all entrepreneurs to pay more attention to their shop's accounting. Finally, he also leaves some thoughts and encouragement. “Restaurants and cafes are attractive and attractive businesses because they grow easily. So, if we are going to start a business, we need to know the costs, profits, and collections completely. We need someone to keep the documents, which is good accounting. Nowadays, new-age business owners have technology to help, making it much more convenient. Keeping accounting data used to be difficult because there were a lot of paper documents. Nowadays, some documents can be scanned and stored electronically, making it easier to know income and expenses than before. So, what I would like to leave you with is that if you keep good documents, you will know the costs and collections, and the restaurant business will grow quickly .” MHA joins hands with FLOW ACCOUNT to offer special privileges exclusively for members. Use the online accounting program for free for 90 days. With the following conditions for using the rights: 1. Special privileges for members of Makro HoReCa Academy (MHA) **You can use this privilege after registering for MHA membership for 10 days. 2. This privilege cannot be exchanged for a discount or other packages. 3. This privilege is reserved for members who have never used the FlowAccount online accounting program. 4. This right is reserved for 1 right / 1 email / 1 company only. 5. Members who request to use the rights can attend the course of use without any cost. 6. Members who wish to exercise their rights must provide the privilege code and Makro member number. Via Livechat (via www.flowaccount.com ) or Line: @FlowAccont to receive this special privilege 7. The period of use of rights is from 15 October - 31 December 2020. 8. For more information on using your rights, call 02-026-8989. Click to read interesting articles from Makro HoReCa Academy. Newbie opening a restaurant Restaurant Management Marketing for Restaurant Business Interviews and Reviews Selection of raw materials and equipment Food recipes ZERO FOOD WASTE
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Good sales, never dry up! Attract new customers with Facebook, stimulate old customers with Line OA
Many people are confused about using online marketing tools, especially Facebook and LINE OA, because they think that both platforms have the same usage. Today, MHA will provide more information about Facebook and LINE OA in restaurant marketing and understand the concepts behind making online marketing as effective as possible. We will use Customer journey analysis in online marketing for our restaurants. Designed by upklyak / Freepik What is Customer journey? Customer journey is the path of customers' purchasing decisions, from before they become customers, knowing about products, finding information, until deciding to buy products or use services, including returning to buy products or use services again. The word journey does not mean a real journey, but means the process or steps that customers often use in deciding to buy products. If we understand this process, we will be able to market to customers' behavior accurately. Customer journey consists of 5 steps: 1. Awareness 2. Consideration or Evaluation 3. Purchase decision 4. Product and service usage (Usage) 5. Repeat purchase or repeat service use (Loyalty) The customer journey is very important for online marketing because if we don’t understand consumer behavior, such as which online platforms they prefer or what kind of content they like, our store promotions may not reach the target group and may not generate sales as well as we intended. Understand Facebook Page and Line OA again according to the Customer journey approach. Starting with a Facebook Page, it generally acts like a storefront, allowing both those who are not yet customers or those who are already customers to get to know the store, get to know the products, or even news related to the store. With the unique feature of being able to post photos, videos, and content on the Feed page, and when Facebook users like or share our page, it will allow the users' friends or followers to see the content of our page as well. And you can also buy ads for our page to appear directly on the feed of the target group. This makes Facebook Page an online marketing tool suitable for sharing, reviewing, and posting store content, which is collectively called Content Marketing. Customer decision journey, Facebook page and restaurant Marketers generally use Facebook to create awareness for new target groups through useful and interesting content on the store page and provide information to those who are interested in the store but do not have information yet, which is in the Consideration or Evaluation stage, which will be linked to the consumer journey according to this Infographic. The target group of the shop will see the post or page of the shop that is shared by people who are friends or people who follow on Facebook or will see the page of the shop directly in the case of Boosting the page or will see the post that the shop wants to appear on the feed of the target group in the case of Boosting Post (in this section, try to study Boosting Pages, Boosting Posts and buying ads on Facebook again) Whether the target group will read the content posted on their feed or not depends on how interesting the content is, such as whether it has interesting images or if it follows the current trend. Therefore, a good page must produce interesting content, have good reviews from customers or content from professional reviewers, etc. When customers decide to come to the restaurant, try asking where they heard about the restaurant and keep statistics to use as a channel for future advertising. Offer promotions for Review-Like-Share-Chack in. Don't forget to inform customers to make it public and don't forget that good reviews come from good service as well. When customers are satisfied, it will result in good word-of-mouth on Facebook and a high-scoring review of the shop, resulting in visibility and communication to the customer's friends and an opportunity to return to use the service again. MHA recommends using Content Marketing on Facebook Pages as follows: Story Telling Tell stories related to the shop, food in the shop, history or content that is useful to customers, including informing about various services of the shop along with beautiful illustrations. Reviews from both customers and reviewers because they will help attract attention and help stimulate the decision to use the service well. Video Content because moving images are more interesting than still images. Play around with different situations and festivals so that customers feel like the shop is always moving. The shop is always moving. Like-Share-Check in is still necessary, like word of mouth. There may be games to join from time to time, such as sharing posts to win prizes, etc. Maintaining your customer base with LINE OA True, even though customers can add the restaurant's LINE before using the service, only a few will do so, unless it is a restaurant that provides delivery service, in which case customers tend to order via LINE or other applications. Therefore, LINE OA is very effective in cases where customers have used the service at the restaurant before and see promotions that they like in exchange for adding the restaurant's LINE OA. The restaurant can then contact and distribute news and promotions via LINE OA, which will help stimulate repeat purchases or repeat use of the service (Loyalty) very well, as well as maintain good relationships with customers, according to this Infographic. When customers come to eat at the restaurant, the restaurant should have promotions that encourage customers to add the restaurant's LINE OA, such as giving away special menus or discounts. In addition, customers should be informed of the benefits that they will receive from adding the restaurant's LINE. When customers add LINE, the shop will be able to distribute news or advertise via LINE OA, and all customers who add will receive messages. The content that should be presented to customers includes promotions during various periods, messages with pictures describing the shop's famous special menu items. All content must not be too long, and the delivery times must be set well, not too frequently to the point of being annoying and causing customers to block the shop's LINE. Mostly, when customers find a promotion they like from LINE, they will go back to the restaurant for more times. Therefore, there should be promotions or news about the restaurant's activities should be spread all the time. MHA recommends using Marketing on LINE OA as follows: - Seasonal or festival-related promotions. You may also add short content explaining the promotion. - Points collection system and membership system to encourage more frequent repeat purchases. - Don't forget that LINE is not the only communication channel, but can also be used for conversation. Therefore, the restaurant should also provide seat reservation and inquiries via LINE. As you can see, online marketing requires a deep understanding of customers. Otherwise, we may market through the wrong channels, causing the store to not sell as targeted. It may sound difficult, but if you learn how and can analyze the Customer Journey, it will be very beneficial to our restaurants. Come back and see more great articles from MHA in the next episode. Photo credit LINE Official Account Facebook for Business Click here to read interesting articles. How to pin a restaurant location accurately! I want my shop to have lots of reviews. What should I do? Open a shop page but don't know what to post? How to design a store promotion that will make customers go "Wow" and queue up to buy! Selling through a Food Delivery App or delivering by motorbike, which is better? Click to read interesting articles from Makro HoReCa Academy. A beginner opening a restaurant Restaurant Management Marketing for Restaurant Business Interviews and Reviews Selection of raw materials and equipment Food recipes ZERO FOOD WASTE
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Planning techniques to reduce food waste in restaurants intelligently
As many people know, more than half of food waste in a restaurant starts in the kitchen, not on the customer's table. Instead of restaurants waiting for food waste to occur and then finding ways to use waste, such as ingredients left over from cutting to make new menus, or reducing the amount of food customers eat to create less waste, we can reduce food waste more effectively than that. Today I have techniques to reduce food waste from the ordering process to before the food is served . Raw material planning process This step is considered the most important step in controlling food waste because if the restaurant has a good plan, the chance of waste will be greatly reduced. The restaurant needs to set standards for the ingredients the restaurant needs, accurately predict the use of ingredients, and have an efficient process for inspecting and receiving ingredients. Raw material standards development Have you ever bought ingredients that were not consistent in size and standard each time? Sometimes they were small, sometimes they were large, sometimes they were young, sometimes they were old. If you cannot control the standards of the ingredients you receive from the beginning, there is no way you will be able to cook the food with the same taste. And there is even a greater chance that food waste will occur because the kitchen staff will not be able to estimate how much to cut. Creating raw material standards, or what we call product specifications, is when you define important standards that affect the raw material, such as species, brand, size, weight, trimming, and even packaging style, etc., which will be an agreement between the restaurant and the supplier about the standards that the restaurant wants. Raw material forecasting Restaurants can plan their ingredient ordering by analyzing sales data from the POS system. We will know the sales volume in each order, allowing us to predict future sales. There are 3 factors that affect the quantity of ingredients ordered each time: Weekly raw material consumption Safety Stock quantity reserved in case of using more raw materials than expected. The number of rounds of deliveries per week, if you do not calculate the amount of raw material used per round of ordering well, it may cause problems with ordering raw materials that are out of stock or ordering more than necessary. Determining the method of raw material inspection Good raw material inspection requires coordination between the restaurant and the supplier regarding the time of receiving and delivering the raw materials. Otherwise, if the supplier delivers the raw materials during a time when the restaurant staff are busy serving customers, such as during the day, there is a chance that there will be an error in the inspection, causing the raw materials that do not meet the specified quality to leak in. There is also a chance that the kitchen staff may forget to store the raw materials in the storage area or refrigerator properly, causing the raw materials to be of reduced quality. 2. Storage of raw materials After the staff receives the raw materials from the supplier, they should separate each type of raw material and store it immediately in a suitable container. For example, vegetables that need to be soaked in water to keep them in good condition for as long as possible should be stored in a vertical container. The remaining vegetables should be stored separately in a plastic container with a tight lid to prevent shock and bruising from the excessively cold air in the refrigerator. Ingredients such as seasonings should be removed from the bag and stored in a container with a lid to prevent spillage while cooking. Ingredients such as meat should be stored in a FIFO (First-in First-out) system so that you know which ingredients should be used first and which ingredients should be used last to prevent the ingredients from expiring. 3. Controlling the amount of ingredients per dish (Portion control) No matter how detailed you have set the ingredient standards, have a good ingredient management plan, and have a proper ingredient storage plan, if you neglect the last step before the food is served to customers, which is the cooking process, without determining the correct amount of each ingredient (Portion control) that is added according to the standard recipe, not only will the dish not taste up to standard, there is also a chance of food waste from adding too many ingredients. The solution is to use measuring devices to help in the cooking process, such as a digital scale to weigh the amount of meat before stir-frying, using a portion spoon to separate each condiment to scoop the condiment or ingredient instead of estimating the amount by eye, and timing or measuring the temperature while cooking to see if it is as specified. These will help reduce food waste before the food is served to the customer's table very well. You can follow the Zero Food Waste Program to reduce costs, increase profits, and reveal the secret recipe for reducing food waste via Facebook: Makro Horeca Academy and website. To increase know-how, increase ideas for restaurant operators to develop their business to be strong and able to 'survive' in the current situation and learn how to reduce food waste which will help reduce costs and create more profits with online content about food waste and methods of managing and reducing food waste. Click to read Zero Food Waste Program to reduce costs, increase profits, and reveal the secret recipe for reducing food waste. What is food waste? Reduce costs, increase profits, you can do it! If you understand Zero Food Waste Benefits of Food Waste Management in Restaurants Causes of food waste in restaurants Food Waste and Thai Food Lifestyle Manage raw materials wisely, reduce food waste in the Japanese way Food waste overflows the world. Food waste statistics at national and global levels. The benefits of Zero Food Waste for business owners, employees, customers and society Food waste and buffet restaurants Collection of great ideas for managing food waste in Western style Reduce costs, increase profits, reveal the secret recipe for reducing food waste
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Want to serve Japanese dishes? It's not difficult! Japanese rice, rich soup, Japanese sauce, all available here.
Japanese food trends are not only popular in Thailand, but Japanese food is popular with people all over the world. It can be found in almost every city in the United States as boxed lunches sold in supermarkets or as snacks while watching American football. Especially in Los Angeles and New York, there are Japanese restaurants lined up close together within walking distance. This is because the Japanese have a unique food culture, paying attention to the selection of ingredients and choosing the right seasonings for each menu. To get the true taste of the ingredients used in that menu. Although Japanese food has a simple cooking method, it is hidden with meticulous delicacy and umami taste. This makes people all over the world fascinated with Japanese food. And of course, if your restaurant serves a Japanese style menu, it is guaranteed that it must be one of the first menus that customers choose to order. It can also be sold at a good price because the appearance of Japanese food is beautiful and delicious. Customers are willing to pay a higher price. Serving popular Japanese dishes It's not difficult ! In our country, there are many Japanese restaurants, from small to large brands, or even general restaurants that offer Japanese menus to their customers. Many popular menus have only Japanese rice, meat, soup, and various sauces as the main ingredients. Just this can create a special menu to welcome customers. Makro has collected and selected good ingredients from good sources, production that meets standards, for convenient purchase. Japanese rice Japanese food identity Japanese rice Sasanishiki Japanese rice has a unique taste and distinctiveness that is unlike Thai rice. It is sticky, soft, and not mushy like Thai jasmine rice, but it is stickier. Sasanishiki Japanese rice is a very popular variety in Japan. It is a hybrid between Koshihikari, the number one variety, and Sasashigure. It is rich in dietary fiber and nutritional value. It has short, white grains, a little sweet taste, and is slightly sticky. It can be easily eaten with chopsticks. It is Japanese rice selected from good rice-growing areas. Production is controlled according to standards, so you can be sure that it tastes fresh. It can be eaten with all types of Japanese food. You can conveniently purchase Japanese Sasanishiki rice at Makro Click. Click now. sauce The heart of Japanese cuisine Most Japanese food usually has seasoning sauce as the main ingredient. It can be said that this is the unique deliciousness of Japanese food. Seasoning sauce in Japanese food also creates the different delicious tastes of each restaurant. In Japanese restaurants, chefs therefore prepare the tastes to be unique. To make a sauce with a Japanese taste, you definitely need to have a variety of Japanese-style seasonings in your kitchen. It may take a long time for chefs in restaurants or even restaurant owners to learn and understand. Therefore, it would be easier if there were ready-made sauces that were formulated by experts, including concentrated soup stocks used for Japanese food. Every seasoning sauce goes through a process of selecting quality ingredients and production processes, resulting in a concentrated sauce with an affordable price. This allows restaurant operators to save costs and control production costs without having to waste time making their own seasoning sauces or soup stocks. Teriyaki Sauce Teriyaki is the name of a dish made by cooking meat or fish and then pouring it over a sweet and salty sauce. The word teriyaki means shiny, which reflects the distinctive feature of this sauce that makes the food look shiny and beautiful. Ready-to-use Teriyaki Sauce from Aero is made from soy sauce that has been fermented and blended with high-quality seasonings. It has a well-rounded flavor and can be applied to food before grilling or roasting without marinating. When the sauce is heated, it has a unique aroma, which makes the grilled menu more tempting. Or use it as a sauce for grilled fish, grilled beef, grilled pork, and grilled chicken that have already been cooked, adding even more delicious flavor. You can conveniently purchase ready-made teriyaki sauce, Aero, at Makro Click. Click now. Tonkatsu sauce is considered the sweetest and most concentrated of the basic Japanese sauces. It has a moderately salty taste and a sour taste that helps cut through the greasiness and stimulates the appetite. It also has a unique aroma of spices. In addition to being used with Tonkatsu fried pork, it is also suitable for Japanese-style fried dishes or can be used as a dipping sauce for other fried dishes. It is definitely delicious when eaten with hot steamed rice or as a snack. You can conveniently purchase Tonkatsu Sauce Aero at Makro Click. Click now. Dried fish soup can be considered the delicious basis of many Japanese dishes, whether it's an easy-to-make, easy-to-eat menu like Japanese steamed eggs, udon, ramen, takoyaki, Japanese pizza, as well as stir-fried vegetables and curry, because Japanese chefs like to use this dried fish soup as a "seasoning sauce or stock for cooking" to add aroma, richness, and deliciousness to that menu even more. Therefore, we can say that anyone who wants to open a Japanese restaurant must give importance to dried fish soup stock that is always in the kitchen. Because if dried fish soup is missing, the taste of Japanese food will be distorted. It will not be as mellow and delicious as the original Japanese recipe. Aero's concentrated dried fish soup is made from selected dried fish from high-quality sources. It is seasoned with a recipe created by expert chefs. You can be sure that you will get a mellow taste, a unique aroma, and a true concentration like the original Japanese recipe. Just dilute it with water and it is ready to use with a variety of menus. You can conveniently purchase Aero concentrated dried fish soup at Makro Click. Click now. I want to open a Japanese restaurant. Learn for free ! With online courses Taught by Chef Boontham Bodhi section Click here Read the article on ingredients for Japanese restaurants. Plenty more ! Click Ingredients Guru: Up Sell Menus in Stores with Japanese Noodles Salmon is booming! It has become a regular menu for Thai people. Things to Know Before Buying “Salmon”
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When looking to expand a branch, what should entrepreneurs consider?
For any restaurant entrepreneur who has opened a shop until the point where the business results are stable and the profits are consistent, they may look to expand branches to continue the success. But there are many who when expanding branches, it becomes a problem for the business, affecting both the first and new branches because they cannot control the quality standards and cannot manage the branches until it becomes a turning point for the business. Any entrepreneur who is planning to expand branches, let's follow up to see what matters need to be given importance and must be done in order for the branch expansion to be successful. Brand and concept must be clear. The first thing that I would like to leave you with to consider when thinking of expanding a branch is the branding and the concept of the store must be clear first, whether the branch to be expanded will still be the same as the first branch or will be different in some way. One factor that must be considered is the target customer group in the location where the branch expansion is planned. If the customers in the location to be sold to are different groups from the customers in the first location, then you have to look at the behavior and preferences of the customers. Will the concept of the first branch still be able to be used or will it have to be adjusted to meet the needs of customers in the location? Because it is not necessary that the second branch must copy the first branch 100%. It can be changed, but it must be under the branding identity. It must not change to the point of becoming a different brand. For example, a ramen shop branch that is going to expand must still have the ramen shop identity, but may have additional menus, a shop atmosphere that is different from the first branch, etc. Standards must be consistent, systematic, and everyone can follow them. Standards are a very important thing in expanding a branch. Many shops that have expanded and become problematic are because they cannot control the standards. And to have standards, it comes from creating an operations manual or SOP for each section first, whether it be each menu's recipe, cooking steps for each menu, steps for opening and closing the shop each day, steps for providing service from the time a customer arrives until they leave, how the employees must act, what sentences must be said, how must they smile, including employee uniforms. It is said that every department and every detail must be made into an operations manual to cover every section before expanding branches so that every branch will have the same standards of practice, which will allow standards to be controlled and learning how to control the standards of store management to have consistent quality, from welcoming customers, service, preparation, cooking. To ensure the taste and appearance of the food are the same every time and to set standards for inspection, in the free online course, click. Crystallize the kitchen layout and the shop layout first. Because the location to be expanded to may have a different size from the first branch, it is necessary to give importance to the kitchen layout and the shop layout, especially the layout. The kitchen must be given priority. For example, at the first branch, the kitchen area may have been large, allowing for many menus, hundreds of menus. But in the new location, the kitchen area may be smaller, so it is necessary to decide how many menus to have so that the work in the kitchen is not interrupted and the food comes out quickly. Or if the area is larger, it is necessary to plan what equipment to add and how to position different things to create a work flow. For example, in terms of the shop layout, you need to determine the work plan, such as which stations to have, what type of tables to place, how many tables to have, 2 tables, 4 tables, 6 tables, 8 tables, etc., so that you can easily move and adjust when it is time to use them, etc. You can learn how to design a kitchen that suits your shop by yourself. Which will teach you the standard kitchen style of the shop, kitchen space management, even with a small budget, don't worry. If you want to sell well, want to expand your branch, you have to pay attention to the correct kitchen system. Click to study for free https://makrohorecaacademy.com/courses/kitchen-design/ Make a list of equipment that needs to be purchased and used. Don't think it's not important to make a list of products or equipment because many times problems have occurred. When you open a shop and can't find anything, the equipment is not ready, causing the work to be interrupted. Therefore, don't forget to make a list of the equipment that will be used in the kitchen, shop front, bathroom, every area. Make a checklist so that everything is ready. On this point, I would like to leave a note: Before going out to buy equipment according to the list, you should go back and look at the first branch a bit to see if there are any equipment that you bought before that are still unused and are the same items on the list of items to be purchased for the new branch. Use them to save money because there are many times when branches are expanded and you buy things but don't use them. It's a shame. Prepare your employees This is another very important matter that needs to be planned well because it can cause problems, both in terms of unnecessary expenses, such as recruiting employees too early or not having enough employees because recruiting is too late. Therefore, there must be a recruitment plan before opening a new branch, such as recruiting employees for all positions 60 days before the store opens because there is a fear that if the employees are recruited late, there will not be time to train them, which is unnecessary and causes unnecessary hiring expenses. It is advisable to hire in some positions first, such as store managers and kitchen supervisors. They can be hired 60 days before the store opens so that they can help us manage the work. As for kitchen staff, hiring them 30 days before the store opens is sufficient because we already have standard recipes. The staff just need to be trained to become familiar with the store's menu and kitchen systems. As for service staff, hiring them 15 days before the store opens is also possible because we already have a manual of work standards, which helps to speed up training. This will save on staff costs before the store opens to some extent. And if any entrepreneurs want to learn how to manage employees professionally, including techniques for managing employees, recruiting employees and the right number for the shop, the difference between Service Charge and Incentive, the negative effects of adjusting employee salaries, and employee management and promotion, click to learn for free here. Overall, this is about the things to consider when expanding a branch. These are important points that can affect the operation so that the opening of a new branch goes smoothly without major problems. Click here to read interesting articles. Newbie opening a shop, how to plan ordering raw materials per month without losing costs! Selling food is tiring. There is no time to do accounting. How do you solve this problem? Solve the problem of off-flavor tastes and not being able to remember the recipe by making the SOP precise. Your business will flourish! Techniques to extend the shelf life of ingredients, prevent money from flowing out, and keep your restaurant afloat, from Chef Wilment Leon Open a restaurant, how to start paying taxes Click to read interesting articles from Makro HoReCa Academy. Newbie opening a restaurant Restaurant Management Marketing for Restaurant Business Interviews and Reviews Selection of raw materials and equipment Food recipes ZERO FOOD WASTE
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How to make food content look delicious? How to tell the story of your restaurant to make it sell well?
Many restaurants often think that online marketing on social media is just posting pictures of food, announcing promotions and recommended menus. But if we do that, customers will see our page as just a general advertising page. Of course, no one wants to watch advertisements. Today, MHA would like to present a technique for doing Content Marketing by telling stories, or so-called restaurant storytelling, which will help customers feel like following and want to use our restaurant services more. Why should we tell stories about restaurants? 1. It can create a difference between our shop and other shops very well. Although taking photos, controlling the color tones, adding the shop's logo or identity to the photos we promote on social media already create a difference, good storytelling will help customers clearly understand that difference and get to know our shop's identity more. 2. According to psychology, people prefer to talk to people rather than talking to machines or automated systems. Storytelling simulates a conversation between a restaurant and its target customers, creating an initial interaction or relationship with customers. 3. A good storyteller will be able to create followers and receive news of various promotions from the store without customers feeling pressured to sell. This means that the content of our store will become part of the content that customers must receive regularly, including leading to Like and Share to increase the number of people accessing the media. How to start telling a restaurant story 1. Define the restaurant's character (Characteristic) . Think about it. If our restaurant were a person, what kind of person would it be ? For example, Somtam Rak Ban Kerd restaurant, define the restaurant's character as an honest person who speaks straightforwardly. Defining this character will help us define the core of the storytelling, mood, and style of storytelling without clashing with the image of our shop. And if the character we have defined can communicate well and customers understand, we can also use that character in various designs, such as the shop's mascot, shop logo in the future. Tip: If you can’t think of a character for your restaurant, try considering the characteristics of the owner’s character and using them as the restaurant’s character. Or, you can cut out some of the owner’s characteristics and use them as the character. Or, you can consider the customers who use the service as the main factor. 2. Determine the restaurant's main message (Key Message) in creating content each time. The content should go in the same main direction. Determining the main direction of all of this content is called defining the restaurant's Key Message. For example, a restaurant that has a distinctive feature of a specific food recipe that has been passed down from generation to generation can tell the story of the history of the restaurant, the food recipes, ancient stories, or may tell some current stories, but it must not be to the extent of telling stories in a modern style like a modern restaurant, which will distort the character that has been set in the customer's feeling. Determining a good Key Message must make it feel like when listening. 1. Yes! This is what this shop is like. 2. It's a hit! This is what customers want from the store. The key message should be short, concise, to the point, and communicate the identity of the store very well. Tip: If we refine the Key Message to make it more beautiful, we will get the store's slogan, Caption, and #Hashtag to use in other content creation. The store may create the store's slogan at the same time. Credit: Facebook page: Meow climbs up the kitchen cabinet 3. Set the mood and style in telling the story. Mood and style will determine the language used in telling the story and convey the identity of the shop in a unique style. It usually uses fun, warmth, and friendliness in telling the story, or some shops that have their own unique characteristics or make jokes according to memes that are popular at that time. Therefore, in telling the story each time, the content comes out as fun, teasing, and sometimes making jokes, but it still connects with the shop. Credit: Facebook page: Emeow climbs the rice cabinet Tip: Thais love fun! Telling a fun story or telling a story that makes readers laugh can reach more readers. However, it is not necessary to tell a funny story every time. It depends on the story that is presented each time. 4. Set the content schedule for each period. What content will we post? The storytelling can be set to 1-2 stories per week, depending on each shop's convenience. For more information, please visit: Open a shop page but don't know what to post. What kind of story should I tell about the shop? And what kind of story should I tell to make it interesting to read? 1. Try starting with one of the restaurant's menus, especially the restaurant's signature dish . Try to talk about the ingredients, raw materials, cooking methods, and how to eat it to get the best taste. The more you tell about the intention in making this menu so that every customer gets the best food from the restaurant and describe the taste, the more interesting it will be. Content format: Should be a photo album or a short video clip of that menu, and write a caption with no more than 250 - 300 words. Storytelling style: Depends on each shop's storytelling style, but try to use a visual description of things that the picture doesn't show, such as taste, smell, and texture. You may use slightly over-the-top language to create a more enjoyable reading experience. For example (Here, we will give an example of a table of content posting with details) 2. The origin of the shop can be told. Many people wonder how a shop with no long past or no story to tell can tell its origin. In fact, we can tell a story from many elements, such as what the owner did before opening the shop, what was his interest in opening the shop, and what was his approach to opening the shop. Or if there is no story from the past, try looking ahead and creating a story for the shop, such as the shop's goals, the happiness that you want to share with customers. Content format: Pictures of the owner, founder, old pictures of the shop, pictures of the current shop, shop sign, signature corner of the shop, a set of pictures to tell a story, not more than 250-300 words, depending on the format. Storytelling style: If it is a restaurant with a history of inheritance, use narrative storytelling mixed with descriptions of inheritance, passing on deliciousness from generation to generation to customers from the past to the present. Or if it is a new restaurant, try telling the origin and main points that make your restaurant different. For example 3. Knowledge about food, especially the restaurant's menu. We can tell everything from the benefits of each menu, the benefits of the ingredients, and the history of how this ingredient came to be. Telling stories like this will make readers want to follow more because they benefit from reading our content. In this section, we can tell a long story or adjust it to be in the form of short content with pictures to increase the frequency of our content posting each week. Content format: Infographic or related images, with a caption of no more than 250-300 words. However, if using Infographic, the content can be reduced further and then linked to the restaurant's menu. Storytelling style: - Did you know? - Things people misunderstand.... - Benefits from....... It is a storytelling with useful information, referring to reliable sources of information, but not telling in an overly academic way. Use the same emotion and style, but add a bit of formality. Don't forget to cite by including links to the sources of information you found. For example It shouldn't be too difficult to tell stories about the restaurant and its menu. For the stories in the 3 main categories recommended, we can also break down the content into episodes or create a lot more related content. In fact, there is still a lot of content that we can use to tell stories, whether it's festivals, beliefs, current situations, or even anniversaries, which the restaurant can use to tell stories. However, do n't forget that the purpose of storytelling is to do a form of Content Marketing that aims to promote our restaurant to be known. Therefore, don't forget to link to our restaurant, link to the food menu, or even add food ordering information into the content at the end. Then come back to find new online marketing content from MHA in the next episode. Click to read interesting articles from Makro HoReCa Academy. Newbie opening a restaurant Restaurant Management Marketing for Restaurant Business Interviews and Reviews Selection of raw materials and equipment Food recipes ZERO FOOD WASTE
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Special privileges for Makro HoReCa Academy members only
Apply for Makro Horeca Academy membership and receive a powerful promotion, 4 free items! 1. You can buy products at special prices and many other privileges for restaurant operators. 2. Free training seminars and workshops from gurus and famous chefs. No expenses. 3. Update recipes from professional chefs every week via Facebook and YouTube to expand your ideas and increase your shop's profits. 4. You can study a free online course on how to run a complete restaurant business! Download the app today via the App Store and Play Store. Send news, special promotions, and activities from Makro before anyone else. Including special price Makro products, product catalogs, searching for Makro branches near your home, ordering products online and reading interesting articles for restaurant operators from Makro HoReCa Academy. Click Download Click Download
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Collection of recipes for career-building menus, another option for generating income, selling and getting rich!
The past crisis caused the Thai economy to continue to decline even after the lockdown was lifted. As a result, Thailand's unemployment rate rose to 1.95%, the highest rate in 11 years, and 2.5 million workers had to temporarily stop working, a record high. These figures tell us that this situation may make it harder for some of you to find work, with less income but the same expenses. Today we have a menu for creating a career, with a small investment and good profits, as another additional option to generate income for you. Chiang Rai Fried Pork Create additional income with easy-to-eat, easy-to-sell menus like Chiang Rai fried pork. Eat with hot sticky rice. Delicious and filling for every meal. The secret is the pork marinade recipe. It must be delicious. And after frying, the pork must be crispy for a long time. With ruby palm oil, it can withstand high heat. It will make our Chiang Rai fried pork crispy for a long time. Customers who try it are all impressed. ingredient 500 grams of thinly sliced pork belly 2 tablespoons seasoning sauce 30 grams of crispy fried flour 20 grams of rice flour 100 grams of lime water 1 ½ grams of crushed coriander root, garlic, and pepper 2 tablespoons seasoning powder Pomegranate, palm oil (for frying) Click here to see how to do it. 2. Delicious grilled pork Anyone looking for a delicious grilled pork recipe, come this way! Chef Oh shares a great recipe along with tips for marinating pork to make it soft and melt in your mouth with a good seasoning powder for grilled marinade menus. Not only does it taste delicious, the good seasoning powder will add a fragrant smell to the grilled pork. Wherever you sell it, it smells good and delicious, tempting customers there. ingredient Rosdee Menu, Marinated and Grilled, 60 grams 30 grams of coriander root 140 grams of coconut sugar 2 teaspoons dark soy sauce 4 teaspoons soybean oil 1 teaspoon salt 1 cup evaporated milk Pork hip 1 kilogram 200 grams of pork pieces Click here to see how to do it. 3. Fried rice sausage salad To please entrepreneurs who want to have an easy-to-make, best-selling menu, “Fried Fermented Pork Salad” is a spicy snack that is delicious to Thais. Fermented pork is the main ingredient that enhances the sour taste, and 70% fragrant rice, Chat brand (cooked), is mixed with curry paste to make it spicy. It also has a fragrant, soft, and delicious taste from the rice. The price is economical, helping to reduce the cost in the shop a lot. Ingredients for fried rice (3 balls, 100 grams each) Jasmine rice mixed 70% Chat brand (cooked) 250 grams Red curry paste 40 grams 1 chicken egg 3 grams of kaffir lime leaves 50 grams of crispy fried flour 50 grams of rice flour 120 grams of lime water 2 liters of palm oil Ingredients for the salad 1 teaspoon granulated sugar 1 tablespoon fish sauce 1 tablespoon lemon juice ½ teaspoon chili powder 2 sliced garden chili peppers 5 grams of sliced shallots Sausage sticks 30 grams 30 grams of boiled pork skin, cut into strips 5 grams of sliced ginger 5 grams of chopped coriander leaves 5 grams chopped green onions 2 fried dried chilies Mint leaves 5 grams 10 grams of roasted peanuts Click here to see how to do it. 4. Pork dumplings Dim sum lovers must not miss this steamed dumpling menu. Easy to make, easy to sell and get rich! The pork must be delicious and bouncy. Take care from the marinating process to make the pork soft and of high quality with Dek Somboon brand concentrated oyster sauce. Add a delicious, well-rounded aroma by simply adding Dek Somboon brand light soy sauce, formula 1. The method is not complicated and does not take long. You can start selling it right away. Ingredients (for 30 balls) Healthy Boy, 2 tsp. Thick Oyster Sauce Healthy Boy Soy Sauce, Recipe 1, 2 teaspoons Perfect Child, Jigchow Sauce Bouncy pork 250 grams 100 grams of minced pork Minced pork 200 grams 1 egg white 15 grams of granulated sugar 5 grams of salt 2 teaspoons sesame oil 15 grams of tapioca flour 30 dumpling sheets 2 shiitake mushrooms Click here to see how to do it. There are still many income-generating menus. You can update new menus from us on Facebook: Makro HoReCa Academy and YouTube: MakroHoReCaAcademy. Rich Career Menu Sticky rice with fried chicken Sticky rice with grilled pork Omelet Rice 7 toasts Cold drinks in bottles French Fries Check Pizza Click to read interesting articles from Makro HoReCa Academy. Newbie opening a restaurant Restaurant Management Marketing for Restaurant Business Interviews and Reviews Selection of raw materials and equipment Food recipes ZERO FOOD WASTE
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Apply for a free Makro Horeca Academy membership with 4 additional benefits!
I want my shop to sell well and make a profit. How to make your store known Apply to be a member of Makro HoReCa Academy for free! Click Get the right to study online courses immediately. Learn how to turn sales around so your store can be successful and famous. *For those who do not have a Makro member number, you can apply for free at any branch near your home. **The login name must be in English or numbers only. ***Once you have successfully applied, please log out and log in again to study. To view all free online courses, click here. If you encounter any problems with registration, you can inquire at Facebook: Makro Horeca Academy.
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Don't leave your shop walls empty! Stimulate orders with "food pictures" to increase sales.
Don't leave your shop walls empty! Stimulate orders with "food pictures" to increase sales. Shop decoration is one factor in making the shop interesting. Normally, each shop will emphasize on decorating in a unique style by using colors, placing decorative items, or hanging pictures to create beauty according to the decoration style that you like. Today, MHA will introduce shop decorations that emphasize sales and stimulate orders, especially for newly opened restaurants that don’t have any ideas on how to decorate their shop. If your shop walls are empty, don’t leave them empty. Try decorating them with pictures of food or various menus. Even small, narrow shops can still have vertical space like walls to decorate. Advantages of decorating your shop with food pictures According to food sales psychology, food images have a great effect on stimulating customers' appetite and increasing their appetite. Therefore, restaurants usually have clear pictures of their food for customers to see. It would be very effective if pictures of the food could be seen before entering the restaurant or when entering the restaurant and immediately seeing pictures of the delicious menu, such as pictures of large dumplings and buns in dim sum restaurants. Pictures of food help customers decide on a menu more quickly. Many restaurants have probably experienced the problem of customers coming into the restaurant and not knowing what to order, even after looking at the menu. This is especially true for menus without pictures, because customers have to ask the staff for details and imagine what each dish looks like. A survey found that having pictures of the menu helps customers decide on a menu more quickly. It would be even faster if there were large pictures of the menu that could be clearly seen, whether on the dining table or on the restaurant's wall. Want to have beautiful food photos to promote new menus, popular menus, signature menus? Makro HoReCa Academy will enable all restaurant owners to take beautiful, delicious and mouthwatering photos of food in their restaurants, using the mobile phones that you have in your hands right now! Learn how to take photos of food “to add value and make it look delicious”. Interested in registering for free, click here. 3. Stimulate the ordering of the restaurant's featured menu. According to psychology, customers will immediately understand that the menu pictured on the wall is the menu that the restaurant recommends for us to order. Therefore, for newly opened restaurants, if you want to push a menu for customers to order, try putting a picture of that menu on the wall. Add a little more sales technique: that menu should be a menu that we also get good profit from. 4. Help to order more food than before. The nature of customers' decision to choose a menu often starts with "What should I eat?" When they have the main menu, they think about "What else should I order?" But if there are pictures of a set menu or pictures of many dishes together, in addition to helping customers remember what to order, it also makes customers want to order more dishes. From the survey, it was found that many times when customers see pictures of many delicious dishes, they often can't choose or have a reaction of "This menu looks delicious, that menu looks delicious" and end up ordering more delicious dishes. This is a good way to increase sales per table. So how do you put up food pictures on your restaurant walls? The restaurant's signature menu : Choose 3-4 signature menus, then make the pictures large and clearly state the names, whether it's a poster or a frame to hang in a spot where customers can easily see them from their dining table. Remember that the walls of the restaurant are not only wide. We can hang pictures on higher walls, but we should leave a distance of about 1-2 meters from the ceiling and about 1.5 meters from the floor because it is a distance that customers can easily see when they sit at the table. The place to attach them is a blank wall that is not far from the table and there are no other things that will attract customers' eyes from the menu pictures. Both recommended and additional menus can be attached. In addition to the signature menu, other menus can also be attached to the wall. You should choose a menu that can be eaten with the signature menu or should be ordered together, such as a steak restaurant. In addition to having pictures of various steaks, there should also be pictures of salads, French fries, or fried onions next to the steak menu pictures. Or if you want to create a set menu, try making a poster of the set menu, for example, make a poster of the lunch set menu, with rice, soup, dessert on one poster, and a family set, with soup, meat, stir-fried vegetables, and fruit on another poster, and put it on a nearby wall of the shop. 3. Look at the appropriate image size. The image size that clearly indicates that this is the restaurant's signature menu that should be ordered or this is the recommended menu that should be ordered additionally. Of course, the featured menu must use the largest image. Then, the supplementary menu should be smaller in size, about 70% of the large image, and other general menus should be reduced in size by 50%. In terms of design, we call it determining the importance by using the image size, which customers will feel immediately when they see the image, such as seafood restaurants that often hang large images of grilled shrimp, three-flavor fish, and tom yum on the wall because they are recommended menus for customers to order. There are also smaller images of stir-fried vegetables and various spicy salads. 4. Other menus in the restaurant, whether they are appetizers, desserts, or beverages, can help increase sales per table. Making small images about 10*10 centimeters and placing them in a row like decorating the wall is not a bad idea. Or categorizing them into snacks and desserts on one corner of the wall is a good idea. 5. The food images and the restaurant's decoration can be designed in the same direction. I believe that many restaurants have their own design style and are afraid that if they put food images on the wall, it will ruin the concept of the restaurant, which is a misunderstanding. Because no matter what kind of shop design style you have, we can create photos that are in the same style. And if the layout is good, these food photos will help make the shop stand out even more. 6. You can also design food pictures to be art. If you have a lot of money to decorate your shop and have enough space, try making one wall into your shop's menu. By taking pictures of many dishes and arranging them beautifully, your shop's wall will look like a piece of art. Try finding more shop decoration ideas on Pinterest. No matter how small or large the shop's space is, every area in the shop can be decorated to increase sales. In addition, there are techniques for developing a best-selling menu with good profits to stay with the shop for a long time with a free online course! How to develop a menu to increase sales and profits! Come analyze and find menus that should be cut and create new menus that are more appealing than before, both selling better and making more profit. You can do it yourself. Interested in registering for a free course? Click. Click to read more articles. Update Tiktok trends in 2021 that entrepreneurs must know, use them, and they will definitely sell well. The store sells well because of advertising like this! Suitable for small stores or stores with a small budget, it can be a hit. How to make food content look delicious? How to tell the story of your restaurant to make it sell well? 5 “Robinhood” Tricks That Are Good for Business That Restaurant Owners Must Know Open a shop page but don't know what to post?
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Compare 5 food delivery apps for online sales. Which one is right for our shop?
Today, MHA will compare 5 popular online food ordering apps: Grab Food, foodpanda, Robinhood, LINE MAN, and Gojek, on various issues that restaurant owners should know before choosing to use their services, to provide information to help them decide which app to use or whether they must have them all in this era where online food ordering is something that every restaurant must have. Let's start with the important information of each app that stores need to know. Grab Food: No. 1 in the Thai delivery industry There are about 2 million users and about 100,000 delivery drivers. There is no entry fee or registration fee. Calculate a commission of 35% (before 7% VAT) of food items ordered through Grab within the 12-month contract period (from the date of signing the contract document). Stores must prepare only Android phones or tablets (Huawei devices that cannot install Google Play apps are not supported). Use your @gmail email to download and register for the GrabMerchant app to receive orders. Food images must not be duplicated on other food websites. The store will receive the net sales after deducting various service fees on the next day. The store must have a Kasikornbank (Kbank) or Krungsri Bank (Krungsi) account only. You can study the steps and how to use it here. Click. Foodpanda: Strong, expanding rapidly, aiming at local shops There are about 7 million users and about 100,000 delivery drivers. There is an initial fee of 399 baht and a monthly service fee of 99 baht to apply. There is a price guarantee policy, so the store cannot increase the price from the normal price that customers eat at the store. A 32% commission fee is charged on all orders placed via Foodpanda and 7% VAT is deducted (3% fee is waived for orders paid by credit card). The store will receive a tablet, which the store can open/close the restaurant, check sales by themselves via the tablet, and can also send a message to contact foodpanda directly if you encounter a problem or want to edit information about the store. Receive 100 Gift Vouchers worth 50 baht each to give to customers of the store to promote the store. Can be used with any bank. We recommend Siam Commercial Bank because if it is another bank, you will receive the money within 1-2 days after the payment date. You can study the steps and how to use it here. Click. Robinhood: Thai app for Thai people There is no fee for using the platform. Available for both iOS and Android. Only 8% LS fee will be collected (LS is a delivery fee discount from the store that Robinhood will pass on to the customer 100% and apply it as a direct discount to the customer in that order). Must have a SCB savings or current account and have the SCB Easy App. The store receives money within 1 hour after payment is made for the food. Shop owners have easier access to bank loans to expand their business. You can study the steps and how to use it here. Click. LINE MAN: Wongnai partners have an advantage in reviewing and clearly categorizing food. There is no charge for registration and service. The store does not receive any percentage deduction from LINE MAN. The delivery fee is calculated according to the distance at the normal rate. The delivery fee starts at 55 baht. If the shop joins LINE MAN GP, the starting delivery fee is 0 baht. The shop will receive a cheaper delivery fee and receive special promotions to help the shop receive more orders and increase sales than before. LINE MAN GP will deduct 30% (excluding VAT). Stores that do not participate in the 0-baht delivery fee project will receive cash from the rider. Stores that participate in the 0-baht delivery fee project (LINE MAN GP) do not have to receive cash from the rider. The system will transfer money to the store the next day when the total amount after deducting GP and VAT reaches 500 baht. Sales must have a cumulative total after deducting GP and VAT of 500 baht. LINE MAN will then transfer the money to the account on the next day. The total amount will be summarized and all money in the Wallet will be transferred to the store on the 1st of the following month. The shop does not have to pay additional GP fees because the system will calculate GP and VAT and deduct them from the shop's sales before transferring them to the shop's account when the total reaches 500 baht. You can use any bank account except banks with account numbers exceeding 13 digits (e.g. GH Bank, BAAC, Government Savings Bank, Kiatnakin Bank, Deutsche Bank). Service area: 77 provinces throughout Thailand Gojek: Rebranded from the original Get Gojek's service will incur a commission of 30% (excluding 7% VAT). Stores must have an Android smartphone or tablet to use the GoBiz application to manage their stores. The store will receive a sales report and a receipt report every day via email, which includes a report of daily sales, the income that the store will receive after deducting fees, and details of service fees. Stores can download sales reports by clicking the “Download Report” button. The report format is in Excel file format. Use a Siam Commercial Bank account You can study the steps and how to use it here. Click. So which app should I apply for? From the survey, it was found that each app has a different customer group, as well as different strengths and weaknesses. Looking at the data, we will find that: Foodpanda Covers the most provinces, followed by Grab Food , while Robinhood is still interesting because it does not charge any fees to merchants and is also the fastest paying app for merchants. If possible, MHA recommends having all 5 apps because the number of orders from each app is similar, depending on the free delivery or discounted delivery promotion at that time. If the shop is in the provinces, it is recommended to use Food Panda as the main app, while LINE MAN and Grab Food are more suitable for Bangkok and its vicinity. However, if the shop is new and does not have much profit, try applying for Robinhood or Line Man first because they do not charge GP or fees. However, if you want customers from further away, try applying for LINE MAN GP, which will help a lot as well. Click to read more articles. Is bringing a restaurant into delivery worth the GP? Selling through a Food Delivery App or delivering by motorbike, which is better? Expand your Food Delivery business and get rich! ( https://makrohorecaacademy.com/food-delivery-boxset/ Hidden costs and problems that come with entering the delivery system. If you don't know, your shop will fail! 5 “Robinhood” Tricks That Are Good for Business That Restaurant Owners Must Know
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Free training course on restaurant management: Survival in the New Normal Era! : Makro X Department of Business Development, Ministry of Commerce
Want to develop a smart shop with full potential from experts for free! Makro X Department of Business Development, Ministry of Commerce organizes a training course on restaurant management, a way to survive in the New Normal era. Register to join the event for free, click here. Topics at the seminar Restaurant Success Strategy with Food Delivery • Ms. Natthinee Plodthong: Business Manager Food Service • Mr. Winij Limcharoen: CEO & Founder, V-Chef Thailand • Mr. Watcharapong Pochaninon: Assistant Director, Payment Solution and Development, Siam Commercial Bank Creating a system to expand your franchise business • Mr. Setthapong Phdungphisut: Managing Director of Genosis Co., Ltd., a restaurant and franchise business consultant. Food cost calculation and raw material loss control • Mr. Ponchai Nitmethawong: Brand Manager of King Kong Yakiniku restaurant and Co-Founder of True Friend Restaurant page Accounting and Taxes for Restaurant Businesses • Mr. Thanai Nopphakhun: Course Director of Flow Account Digital Marketing Online with Facebook • Mr. Thananithi Apichaichotirat: CEO of Small World For Kids Co., Ltd. Digital Marketing Online with Line • Mr. Kittichai Preenoy: Managing Director of Pro Steps 2020 Co., Ltd. Mobile Food Photography • Mr. Kasidis Chan: Owner of the page "Teaching Food Photography with a Mobile Phone" Kasidis Studio Kitchen design and ingredient management • Chef Wilment Leon: Founder & Chairman Thailand Culinary Academy Qualifications of participants : 1. Must be in a restaurant business only. 2. Able to participate in the entire 6-day course. 3. Must bring a personal laptop computer and wifi-hotspot signal to the Online Marketing course training day. Note: March 15, 2021, Burachart Chaiyakon Room, 4th floor, Office of the Permanent Secretary Applications for both batches are open from today! Until full. Batch 1: March 15, 16, 22, 23, 29, 30, 2021. Batch 2: April 21, 22, 28, 29, and May 5, 6, 2021. Location: Business Development Training Center, 6th floor, Department of Business Development, Ministry of Commerce. To register for the event, click here. The team will check the information and select those who pass the criteria and will notify you of the results. The 1st batch will be announced on March 10, 2021. The 2nd batch will be announced on April 9, 2021. #MakroHoReCaAcademy #FoodBusinessPartner #KnowThisAndYouWillNeverFail #Makro #RestaurantBusiness #MHA #DepartmentOfBusinessDevelopment #MinistryOfCommerce #DBD #MOC #RestaurantManagementCourse
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"Slurp Duck Noodles" Roadside duck noodles, changing lives to become a national street food champion!
Noodles are a simple menu that has a variety of varieties and is always popular. They are also sold everywhere. But to sell noodles like a 'professional', what kind of mindset is needed to make the business 'systematic', standardized and grow? Today, we will take you to see the mindset of a champion noodle shop and reveal every corner of the Food Truck of 'Sod Tiew Ped Palo', the winner of the 'GSB Street Food Changes Lives' (Dare to Think, Changes Lives) competition organized by the Government Savings Bank. He recently used the experience he gained to upgrade and create a new Food Truck with cutting-edge functions that meet the needs of work and lead to remarkable progress for the business. Up-level Street Food, a family business for over 40 years Discover every corner of the champion food truck Think carefully about what you want to sell and design an appropriate plan. 'Professional' standards design work to be a single flow. The system was designed so well that it was a hit. Before even starting the franchise, many people contacted us. Mr. Suradet Somsengiam, the owner of Sod Tiew Ped Palo, who has elevated the reputation of this noodle brand from Yamo, tells us the story of Sod Tiew Ped Palo’s success as follows: Upgrading Street Food, a Family Business For over 40 years, Mr. Suradet’s family has been in the noodle business since his ancestors. He is the third generation who has continued the legend since before the shop even had a name. When the young man took over, he named the shop ‘Sod Tiew’ because it was an easy name to call and catchy. “Before, our business was no different from other street food vendors that sell on the streets. There was no management system at all. I just followed what my parents taught me. Then I had the opportunity to compete in the GSB Street Food competition and met P’Tham Prawattree (a businessman and lecturer with expertise in food business management). This taught me a much better way of thinking and management system for my shop. It made me realize the importance of good systems and standards, which will help our business progress.” Revealing every corner of a champion food truck. In fact, before the latest food truck selling noodles that was recently launched, Sod Tiew had... Previous trucks “When I first decided to make duck noodle soup, we noticed the popularity of food trucks and the advantage of being able to park anywhere. So we made the first truck first. But at that time, I must say that I didn’t have much knowledge. So there are many differences between the first truck and this latest one. The most important one is the cleanliness standards set by the Ministry of Public Health, which restaurants must have, such as a sink. My old truck didn’t have one, but this new one does. When I first made it, I designed it according to my expertise and understanding at that time. So it wasn’t up to standard yet.” Think calmly about what you will sell and design an appropriate plan. Just like an entrepreneur who must gradually accumulate experience through trial and error until it crystallizes. After competing in the GSB Street Food program and having a good consultant like Mr. Tham, Mr. Suradet used the way of thinking he learned to improve various operations, including making a new food truck, starting from designing the plan before actually producing the truck. “It has to start with thinking about what kind of food we will sell. For example, the old car, we only sold noodles. But one day, when we wanted to sell something else, we couldn’t put it on the car because it wasn’t designed for that purpose. This time, for the new car, I made a list of everything: duck noodles, chicken noodles, beef noodles, rib noodles, beef with basil, chicken with basil, ribs with basil, stewed duck with basil. Once I had a list of all the food, I designed a diagram of what would go where. Where would the noodle boiling pot be? Which side would be used for stock? How many compartments would there be for each ingredient? What would be in the front? What would be in the back? Where would the basil stir-fry stove be? And there had to be an exhaust hood on top. I had to calculate and measure everything to make it consistent, etc., to make it convenient to work and maximize the use of space.” “I thought about it in detail to the point of trying to imagine and simulate the situation so that we would know the traffic of the work, whether it was suitable or not, where there were some mistakes. When I got the plan, I asked P’Tham to help comment and then adjust it again. Then I ordered the production according to the plan.” The latest eye-catching red noodle truck of Sod Tiew can be said to have been well thought out. It can facilitate the work, help raise both the standard and the efficiency of the work significantly. “With a 6-hole noodle boiler that controls the temperature and time, within 1 minute, we can boil up to 6 bowls of noodles at once. As for the stir-fried basil menu, we tried to manage the space by placing only 3 condiments: dried chili, basil sauce, and basil leaves. You may ask why there are not many condiments such as garlic, dark soy sauce, oyster sauce, sugar, etc. because the space in the car is limited. I have to make everything into a sauce. We just stir-fry with the sauce that we have carefully developed, then add chili and basil leaves and it’s done. It is a way of thinking to solve the problem of space limitations in the car, while also being able to deliver delicious food to customers.” 'Professional' standards, designing the work to be a single flow. In addition to the well-thought-out kitchen plan to support the food to be sold and work efficiency, Mr. Suradet also said that The noodle truck of Sod Tiew is also designed with the safety of the workers in mind because there are boilers, stoves, and hot pans on the truck. If they move around frequently, accidents can occur. Therefore, the standard design helps shorten the work process and also helps with worker safety. Moreover, the truck is designed to have the same flow of work as much as possible. From the moment the customer orders the food, there is a POS system that, once the order is entered, the bill will be run to the kitchen so that the kitchen staff can cook the food according to the ordered items immediately. Every menu must be weighed and measured to ensure that every dish is of the same standard. When the food is finished, the staff who takes the order will check again that the customer has received the food according to the ordered items. It can be said that only 2 people are enough to operate. When asked about the importance of making the system up to standard, the owner of a professional noodle shop at the champion level replied, “In the past, I never knew what temperature of water to use to boil noodles. I only knew that boiling water was enough to boil noodles. I never knew how many liters of water in the noodle pot. I only knew that when the water in the pot ran out, I had to refill it. But after entering the GSB Street Food competition, my vision has changed a lot. I have to know even that How many bowls of noodles can one pot of noodle soup make? I have changed my perspective on working. I have re-developed myself. I set a goal to become a Sod Tiew brand. I want to become a standard roadside noodle shop.” “Just imagine, if there were no weighing, measuring, and some bowls might not be the same amount, how would we check the stock and the cost? Sometimes, if someone we know comes to eat, they might give them a lot, which would be unfair to other customers. By creating this standard, not only will the taste and quantity of every bowl be the same, which is fair to all customers, but it also helps us manage costs transparently and efficiently.” “In addition, the system helps reduce errors in work and helps with business growth. When we make food trucks with a standard system, when customers see it, they will feel the standard of cleanliness and safety. Many customers are willing to pay more for what they receive. Another important thing is that if we have a system and standard, it will be easy for anyone to come in and do it because we have everything that we need our employees to follow. Even people who don’t know how to cook can easily follow. So when we expand our business, it will be easy and we will have the same standard, no matter how many branches we expand.” The system was designed so well that it became a hit. Even before the franchise was launched, many people contacted us. “Since the launch of this truck on December 18, our performance has improved to some extent. Unfortunately, the impact of the second wave of COVID-19 outbreak since December 20 has caused the event that we used to hire trucks to disappear. But it is good that there are hundreds of people interested in opening a Food Truck. But right now, we still have to say that we are still in the testing phase of the system. If any errors are found, we will fix them first because we want the released system to be complete and have the fewest problems. For customers who buy franchises, we want it to meet the needs of the business owner because anything that is easy and clear can be checked at all times. For example, the POS (Point of Sale) system can check, verify, and summarize the total at all times. We also have 2 CCTV cameras on the truck, which means that you can check the work of the employees on the truck in real time. So no matter where you are in the world, as long as you have internet, you can check and take care of your business.” All of the above are every nook and cranny and advantages of the champion food truck, 'Sod Tiew Ped Palo'. For those who are interested in Sod Tiew's food truck franchise, Mr. Suradet said that it should cost around 600,000 - 700,000 baht. This budget includes a vehicle, license plate, food recipes, and the entire management system . Even though there are many interested parties contacting to buy a franchise, Sod Tiew still wants to take the time to test run and improve the system before selling the actual franchise in the middle of this year. When that time comes, the income from selling the franchise will definitely turn it into a million-baht noodle brand. For those who are interested in buying a franchise, you can contact Sod Tiew. This is a good example of a food truck that meets professional standards and is a truly admirable progress of the Street Food business.
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Small shops can succeed too! Summary of 7 lessons from big street food brands that small shops can actually apply
For many restaurant entrepreneurs, especially street food restaurants or small restaurants, when the business has reached a certain point and they want to move forward and expand the business, there may be a question of what to do. The important answer is that developing a 'system' and 'standards' is the key to leading our business to success. But how important are 'systems' and 'standards' and how to create both of them? Today, MHA volunteers to take everyone to talk to 'Mr. Tham - Pravat Tree', a business guru specializing in restaurant business management with over 25 years of experience. Currently, Mr. Tham is also a speaker and the owner of the international standard street food brand Plara Der (Pla Ra Der) that many people love for its taste, as well as the 'Pad Thai' brand, which is growing and has expanded to 10 branches in the Netherlands. 'Khun Tham - Prawat Tree' is a business guru and lecturer who is an expert in restaurant business management with over 25 years of experience. 1. 'Operational Excellence' is the key to Chain Restaurant success. Before opening his own restaurant brand, Khun Tham worked under world-class restaurant chains such as The Minor Food Group and Blue Elephant. He has been involved in overseeing famous brands such as KFC, YUM, Thai Express, Pizza Hut, The Pizza Company, Burger King, Sizzler, and many more. Working with these giants and leading brands has given Khun Tham the opportunity to see how... What these world-class successful chain restaurants all have in common is an 'excellent operating system' or 'Operation Excellent'. "What makes these big food brands successful enough to open thousands of branches are the important components of 'system', 'standards', and 'excellent operating system'. This is the DNA that will make the food business a sustainable success." To prove what he had learned while working for big brands for decades, before Mr. Tham decided to leave The Minor Food Group, he tried to open the 'Pla Ra Der' brand. “I started with developing recipes, doing Costing, and creating SOPs (Standard Operating Procedures). Then I had a Training Roadmap to teach my employees how to make som tam, fermented fish sauce, sausage, marinated grilled pork neck, marinated chicken, bamboo shoot curry, etc. After doing this for about 2 months, I moved to the Netherlands to create the ‘Pad Thai’ brand. The result was that both of our businesses were able to run very well. It proved that if we had a good system, we could do the same as the big brands that were successful.” What are the benefits of 'standards' and 'systems'? Mr. Tham explained that the problem of running a restaurant is mostly about quality because people have mood swings. If they are in a good mood, they can do well, but when their mood changes, they will get different results, which affects the food and service. “First of all, standards help to make the taste and quality of the food consistent. When customers come to eat, it will be the same every time, in terms of quality, taste, quantity, and service. For example, how many pieces of chicken are served, how are they arranged? If they are leaning left, they are leaning left all the time. That is, customers get the food as advertised. It is not like the picture looks one way and the real thing looks another. And another important thing is that anyone can do it . They do not even need to be a professional chef because we have recipes, SOPs, and a training roadmap. It also allows us to expand and open branches quickly. But if we do not have these systems to control the standards, expanding the business will be difficult. This is an important thing that I have learned from working with big brands and applied it.” 3. Find your Hero Product. Some restaurants may think that having multiple menus to give customers options is a good thing, but Mr. Tham says that having a single product, which is Hero Product or selling point will help to make it easier to manage and sell. Hero Product is an important thing that if it is a Chain Restaurant that wants to expand its business, it should find it. “For example, KFC’s Hero Product is fried chicken, while McDonald’s is burgers. I applied this idea to my Pad Thai restaurant in the Netherlands. We mainly sell Pad Thai, but we also have other side dishes such as green curry, massaman curry, and other snacks. However, the Hero Product is still the original Pad Thai recipe, which we fry on a flat pan to make it easier to handle, but it still has the original Thai flavor. Pad Thai is a food that Thais might think of as ordinary street food, but when it comes to foreign countries, it has become a Thai food that everyone knows. So I came up with the idea that I wanted to make Thai street food like Pad Thai a popular and standardized fast food. Setting up a system to create Pad Thai brand standards has made my business in the Netherlands successful and able to expand to many branches.” 3 important systems in a restaurant When talking about the 'important systems within a restaurant', the restaurant management guru also said that we can divide it into 3 parts: 1) Kitchen system 2) Service system 3) Management system " The system is something that we have experimented, adjusted, done for a long time until we have expertise, expertise, and practiced until we have proven that doing this is the best. It will be developed into a system. The 'kitchen system' will affect the quality of the food, making the food consistently high quality, reducing waste, and having a delicious taste, etc. As for the 'service system', it is about teaching the staff how to serve customers, what are the details and steps, such as when customers arrive, you must smile and greet them, take their orders, make them wait, what are the steps to put things in for customers, etc. When we have many restaurants, these things that are done in the same way will be a system that creates a standard, including the 'administrative system or management work within the restaurant' such as marketing, finance, accounting, etc., which will help each branch run smoothly and help us manage our business more easily." If you want to improve your street food, start by practicing 'Food Hygiene'. In terms of street food, if you want to increase sales of street food by applying the concepts of big brands, how can you do it? And where should you start? -- Restaurant guru Mr. Tham answers that 'cleanliness' is the first important variable. "Whether it's upgrading, upscaling, or upselling to sell better, I think that 'Food Hygiene', both the cleanliness of the food and the cleanliness of the work standards, should be a very important variable that will make the food and image of the shop look good, including helping to sell at a better price. For example, if Auntie Somsri's soy milk shop on the side of the road wants to improve its quality, it might start with clean uniforms, neatly tidy hair, and vendors who have been trained in Food Hygiene to know how to handle food, which are risky, which are not good, what should be done or not done. When it's street food that looks safe, customers will definitely be willing to pay a little more to buy our products." 6. When systems and standards are created, it becomes 'Branding'. Mr. Tham also pointed out the importance of systems and standards, which not only help to make operations and expansion easier, but also play an important role in creating recognition or creating 'branding'. “Whether it’s the restaurant’s logo, staff uniforms, interior decoration, etc., to the steps and methods of providing service, such as saying hello and thanking customers in the same way, having the same menu in the same bowl, plate, etc., if we do everything repeatedly and in the same way, things will be set as standards and will come together to become our brand that customers will remember. This is the reason why every time I open a restaurant, whether it’s Pla Ra Der or Pad Thai, I have to think of a concept and create a Brand Book first. We will spend a lot of time thinking about the branding and system until it is clear, and then we will start training the work to set up the various systems of the restaurant according to the concept that we have set.” 7. Size is not important, but intention is important. What you Tham would like to leave to entrepreneurs, which are street food or small restaurants that want to improve their standards, is to emphasize that you don't have to look at whether your shop is small or large. "Size doesn't matter, but the intention is to make it systematic and standardized because this system is the key that will allow us to develop our business to be sustainable and successful. Thais are skilled at cooking, so there are many different concepts of street food. When it sells well for a while, of course, the quality and standards must be improved to be consistent. Because the weakness of street food is that if the owner makes it himself and we stop selling, we won't have any income, right? Because there is no one to do it instead. Therefore , whether you are a food cart, a food truck, a shophouse rice shop, or a large restaurant, the system is still important. If we do not give importance to the system, it will make us tired and not fun to do it because in the end we will have to come back and fix the same old problems over and over again. "Actually, creating a system is not difficult , but it is not easy either. It takes time to test, adjust, and must be disciplined. It must be put into practice. If there is no system, everything will end with our generation or the generation of our descendants. The system does not have to be very big. It can be just a small system that will make us confident that what we are doing is up to standard every time. Or if we are no longer around and someone else comes to do it, it will still be up to standard. And do not be afraid that if we create a system, someone will copy it because even if we do not write anything, the people who come to work with us every day will remember it anyway." “I would like everyone to see the importance of systems and developing people and teams, which will help our business move forward continuously and achieve sustainable success.” Click to read the interesting interview. “Slurp Duck Noodles” Roadside duck noodles, changing lives to become a national street food champion! Flip the book to handle emergencies with frozen food delivered all over Thailand, generating hundreds of thousands in income. Turn a low-profit restaurant into a profitable one! With Ms. Muk, owner of Lom Yak Restaurant, Phetchaburi Soi 5 Starting at 11 baht per piece, building a sushi business worth 500 million baht, a knockout punch for the 27-year-old man who created the Shinkanzen Sushi brand Boon Nam Pha, a service for organizing merit-making events at home, sharing 7 years of experience. Restaurants that want to organize catering events must read!
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Save cost and time, shop seamlessly to solve entrepreneurs' problems with MakroClick.
In running a restaurant every day, both the entrepreneurs and the restaurant staff have many things to think about, take care of, manage and do. It is true that everyone wants to improve the quality of their food and service, including thinking of ways to make their business successful. But in reality, many people have the same problem: “There is hardly enough time.” As a partner of entrepreneurs like Makro, we want to help and support entrepreneurs. We have noticed this important 'Pain Point' and have created www.makroclick.com and the Makro Application, an online shopping platform that will help customers. At this point, many entrepreneurs may want to know what benefits their stores can get from this platform. For this issue, 'Mr. Jakkrit Jatupanyachotikul, Director of E-Commerce, Siam Makro Public Company Limited, the manager of Makro Click, is the one who will tell us about the background and benefits that entrepreneurs will receive from this online shopping platform for restaurant entrepreneurs. Cost and time are the major 'Pain Points' of entrepreneurs. “Makro has been around for over 30 years, but Makro Click is an E-Commerce channel that we have only been operating for 5 years. Makro Click was born from the pain points of customers, which most restaurant entrepreneurs often have similar problems, which are: The problem of cost management, whether it is the cost of cooking or the cost of time , is that many restaurants may have to travel to many places to buy things for their shop, which wastes a lot of time. And that time is very valuable for entrepreneurs because we can use it to manage other important things. Some restaurants may have only a few people. Driving to buy things takes up both time and manpower. The cost of time lost here is considered a major pain point for almost all entrepreneurs. "Therefore, Makro wants to support entrepreneurs to be able to reduce costs and save time by increasing convenience, adding more 'Omni Channel' channels, including communication channels and customer service that are diverse and connected to one another in order to meet the needs and be a solution that will help solve these problems for our customers who are restaurant entrepreneurs." Easy shopping, complete products because there are more than 17,000 products. Covering from the beginning to the end of the restaurant business. It also categorizes product and business categories for easy searching. Easy shopping, complete products, with good service Shop easily Because there are many channels, whether you shop at a branch, call to order, or shop online via www.makroclick.com, you can use whichever channel is convenient for you. Everything is complete Because there are as many as 17,000 products, ranging from fresh food ingredients, both vegetables, fruits, various meats, which can be ordered by actual weight to get the quantity that the customer wants. Some ingredients are already trimmed and prepared, ready to be cooked immediately to help save the entrepreneur's effort and time. There are both seasonings and packaging, etc. There are products from the upstream to the downstream of the business. It can be said that it covers all the needs of restaurant entrepreneurs very well. Good service because there is a team of staff who act as Personal Shoppers who choose products on behalf of customers. Therefore, you can be confident in the quality. They can also prepare products and deliver them to the store, either by pre-order or by express delivery to the store immediately. In addition, there is a good customer care management system. There is a database of restaurant operators. There is a history of products that the store regularly uses. Therefore, it is easy to both prepare products and deliver to the store address. Meet the needs of both Dine In and Delivery restaurants. Born to specifically meet the needs of entrepreneurs, when the Food Delivery trend is gaining popularity, Makro Click definitely has all the delivery-related products ready, whether it's packaging, equipment used for preparing delivery, ingredients that have been partially prepared so that customers can cook immediately, which can help save labor, kitchen management, and save a lot of time. As well as ready-made seasonings such as chili, sugar, chili fish sauce, vinegar, etc. in ready-made packets, which customers want to receive convenience and the same seasonings as eating at the restaurant, making it a #must-have item . We can't let customers go find it themselves because it may create a bad experience for customers. Some customers may even avoid ordering food delivery from the restaurant if these items are not prepared. If we pack the seasonings ourselves, it will waste time and manpower for the staff in the store. Another reason is to control the cleanliness standards. Seasonings in packets like this can be confident in the cleanliness standards. Makro Click has ready-made seasonings ready and sells everything necessary online. Easy shopping Purchase items for your store in 4 steps Delivering convenience with a seamless shopping experience Makro's ability to choose to shop in various channels, whether it is offline shopping via the store page or online shopping via the E-commerce channel at www.makroclick.com or the Makro App, or ordering by phone, all create a 'Seamless Experience' or a 'seamless shopping experience'. It is also a solution that helps solve the problem of convenience and saves time for entrepreneurs. For example, if today you want to go out to find new ideas at the store, but don't want to waste time choosing items that you have to buy regularly, you can place an order and pick them up at the branch. When you get to the branch, you can walk around to find new ideas and then pick up the items you have clicked to order, which the Personal Shopper team has already prepared for you. "Providing such a convenient solution is because Makro sees the pain points of entrepreneurs. We don't just want to sell products to customers. We are also a trusted partner who is a friend and partner for customers' businesses, so that restaurant entrepreneurs can run their businesses smoothly and have better results, " concluded Mr. Jakkrit. Convenient and fast delivery service There are both pre-order and Express Delivery options available for express delivery. Many advantages when shopping at www.makroclick.com Makroclick is a one-stop shopping center for entrepreneurs. It brings together a variety of products to meet the needs of every business, whether it be a retail store, a mom-and-pop store, a restaurant, a hotel, a catering business, a company, a department store, and other service businesses, along with lifestyle products for entrepreneurs who want to save time choosing products and reduce their business costs. convenient fast fully Finish in one place Makro Click Shop in a variety of channels. Products are diverse with product categorization formats that are appropriate for the type of business, meeting the needs of entrepreneurs, with services including delivery to the store, express delivery, order and pick up at Makro, allowing entrepreneurs to choose the desired products conveniently and quickly. Your business partner 24 hours a day. Shop online with www.makroclick.com and Makro App. Be assured of the quality of products, services and safety, just like buying products through Makro branches, more than 100 branches nationwide. 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