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MHA tells you about a promotion! Special price products for MHA members only. Promotion between 20 September - 3 October 2023.
MHA tells you about a special price! Special price products for MHA members only. This great price is only for Makro customers who sign up for MHA before September 6, 2023. Available today at all Makro branches. Promotional price from today - 3 October 2023 only! Promotion terms and conditions Special discounted products for Makro HoReCa Academy members (only for food and beverage business operators) who successfully apply for membership by 25 August 2023 only. Promotion from today - 3 October 2023 Some items may not be available at some stores. Product prices include VAT and are expressed in baht. In the event that the customer does not comply with the conditions, the company reserves the right not to compensate in any case. We reserve the right to change the terms and conditions without prior notice. Conditions are as determined by the company.
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Beware of 7 traps that make your store not sell well
Beware of 7 traps that make your store run poorly. It could be a minor issue or unnoticed behavior, or even a major problem that business owners may choose to overlook. Let's check out what problems there are and how to solve them. Wait until you are ready before doing it. 1. Wait until you are ready before doing it. Many people fall into the trap that they must be ready before they can start doing something, such as having money, people, location, and a precise business plan. All of the above are good things, but in real life, if you wait until you are ready in every aspect, it may be too late. While other people - other shops that are willing to take the risk and invest because they see the opportunity in front of them, whether they are ready or not, open for business first and then adjust to the situation. These types of shops tend to keep customers and make profits before us. And many people are perfectionists. If they do something and it doesn't turn out well, it's better not to do it at all, so they never start doing anything. Remember! Nothing is perfect. No matter how good your business plan is, you will always run into unexpected problems when you actually start doing it. Therefore, you should plan and start doing it together. Study the problems from the actual work and then fix them one by one so that you don't miss out on sales opportunities. Setting up customer groups that are not consistent with the location 2. Setting up customer groups that are not consistent with the location For the restaurant business, location is important. In choosing a location, in addition to the number of people circulating in that location, you also need to analyze the customer groups in that location well. Because each location has different customer groups, preferences, tastes, and purchasing power are not the same. Therefore, setting a target customer group requires collecting information in the area well before making a decision. You can consume other people's content, but you have to find your own. 3. You can consume other people's content, but you have to find your own. It's good to look at other people's work to find a way to create successful content or do challenges like other shops to create more visibility. But the content will not be successful at all. Customers don't remember our shop. Creating an identity for customers to remember is important. That means you have to find the unique selling point of your shop first and then use that point to communicate so that customers are aware of and remember the identity of our shop. I think that if you give a lot, the customers will like it, which is “not always true”. 4. Think that if you give a lot, customers will like it, which is “not always true”. Many customers do not want to eat a lot, they just want to be full or have a variety of choices. Some restaurants emphasize giving a lot, but the behavior of most customers in the restaurant is not people who emphasize eating a lot. This not only does not satisfy customers, but the restaurant will also lose money from the food that customers eat leftover. Let's look at a successful case study, such as a ramen restaurant. A bowl costs 25 baht. It is a restaurant that is always full of customers. The bowl of ramen does not have to be big. It is just the right size to fill you up. Customers like that it is inexpensive and the amount is just right. They can order many bowls to taste many types of soup. Sell your favorite menu items, but forget to think whether your customers will like them as much as you do? 5. Sell your favorite menu items, but forget to think whether your customers will like them as much as you do? This often happens to restaurants that are inspired by their favorite menus, their favorite foods, their favorite tastings, and their favorite special dishes, to the point where people around them say it's delicious, and they recommend opening a restaurant, hoping that all customers will like it and that sales will be good. But... that menu may please many people, but it may not please the majority of customers who will have to pay for it. What you should do before opening a restaurant is to study the needs of your target group for that menu and use them to improve your signature menu to make it more appealing to a wider range of customers, and then plan to open a business. If you don't update your online channels, customers won't know if you're selling or not. 6. Not updating online channels, customers don't know if they are selling or not. In this era where everything is found on mobile phones, whatever you want to eat at any restaurant, you find it on your mobile phone. Therefore, if you want your shop to be well-known, the shop information must also be online. Do old and repetitive shops need to have online channels? The answer is, “Yes, you should.” At the very least, you need to inform your customers of the days, times, and what is for sale. If you want to increase your sales channels, you need to move to sell on more platforms and always create content to update your shop’s menu and promotions. Nothing is improved even though the problem and cause are clearly visible. 7. Do not improve anything even though the problem and cause are clearly visible. Of course, running a restaurant will encounter problems. When there is a problem that needs to be solved, we should accept it and fix it. But sometimes we choose to do the same thing, overlooking the problem because we don't want to change anything. For example, we are confident that the recipe is good, but the taste is not to the customers' liking, so many people criticize it, but we still choose to make the same taste. Or mistakes such as cooking the wrong food, food coming out slowly, the restaurant is not clean, etc. If we don't fix anything, it will be difficult to have regular customers who are willing to accept frequent mistakes like this.
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A promotion so good you have to tell others! Order through Makro Pro every Wednesday and get up to 200 points easily by spending with a Citi credit card.
Get an additional 200 Macro Pro Points When using Citibank Makro credit card, minimum 7,000 baht/receipt (limited to 80 rights/week) Get an additional 170 Macro Pro Points When using other types of Citi credit cards, minimum 7,000 baht/receipt (limited to 100 rights/week) Promotion from today until 25 Oct. 2023 Limited to 1 privilege/card account (main card and supplementary card combined)/promotion period *Conditions are as determined by the company. Free delivery when ordering a minimum of 3,000 baht/receipt. Order via Makro Pro, click here! >> https://go.makro.pro/NDNS/MHACitiWed Additional conditions: • Exclusive privilege for Citi credit card members, receive up to 200 additional Makro Pro points every Wednesday when spending on the Makro PRO application. • Citibank Makro Credit Card: Get 200 Makro Pro Points when spending a minimum of 7,000 baht/sales slip, limited to 1 right/card account/promotion period and limited to a total of 80 rights/week. • Other types of Citi credit cards receive 170 Makro Pro Points when spending a minimum of 7,000 baht/sales slip, limited to 1 right/card account/promotion period and limited to a total of 100 rights/week. • Makro will transfer Makro Pro Points into the Makro member account linked to the Citi credit card that made the purchase within 60 days after the end of the program. The card member must remain a Citi credit card member and Makro member until the date that Makro transfers the Makro Pro Points into the account. • Reserved for Citi credit card members only who make payments via Makro PRO application on Wednesday and choose to pay via Citi credit card only. • This promotion cannot be used in conjunction with any other promotions. • Macro Points cannot be exchanged or converted to cash. • Rights reserved only for credit card members issued in Thailand. • Rights reserved only for credit card members who are Makro members. • The bank is not involved in any products and services. If you have any questions, please contact the service provider directly. • The Bank reserves the right to consider and decide on any disputes or controversies related to this promotion and in case of a dispute, the Bank's decision shall be final.
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Compare! Food truck steak shop vs. stationary steak shop. Which is better to open?
Want to own a steakhouse? Passion is ready, but don't know which path to choose. Street food trends are still strong, especially food trucks. Business opportunities are still wide open, but traditional restaurants are also interesting and easy for customers to access. Which business model should I choose? Pros and cons of food truck steak restaurants Let's take a look at the pros and cons of food truck steak restaurants. The advantage is that they can be moved to sell in case the location is not suitable or the customer base is not as good as expected. Food trucks need parking to sell food, so they usually choose to park in places with a lot of people, such as markets, fairs, communities, or parking spots provided by shopping malls. But because it is a shop that is not in one place (even if it is parked and selling regularly in one place), it is difficult to build a customer base or you have to really make it famous on social media so that people will follow you and support you in different places. It can provide both take-away and dine-in services, but there will be a small area for eating because you cannot bring many tables and chairs. As for delivery, it is still possible. Pros and cons of stationary steak restaurants Pros and cons of stationary steak restaurants The advantage is that there is a definite location, whether renting a shop, renting space, or buying a building to open a shop. Having a definite location makes it easy to build a regular customer base and plan sales to better respond to the target group in the area. You can provide both dine-in, take-out, and delivery services. You can choose the business size according to your budget. Or if you want to buy a franchise, there are many brands to choose from. But a fixed location can also be a disadvantage. Because if you choose a bad location, there is a high chance of failure. And you cannot move the location to sell immediately. Because most of them have already invested in decorating the shop. And may be tied to a 6-12 month lease contract. And there is also the cost of decorating the shop. Compare the investment costs of two types of steak restaurants. Compare the investment costs of two types of steak restaurants. Steak house - Only basic equipment that is necessary must be at least 15,000-20,000 baht, including a steak grill or grill, pan, grill pan, freezer, eating utensils, plates, bowls, etc. Most of the capital will be heavy on shop rent or sales space rent. If the location is good, it may be tens of thousands per month. Or if buying a building, you must have a down payment of at least 5 hundred thousand - 1 million baht, which if including decorations will be about 5 million baht. The rest of the employee wages are the cost of raw materials, which are similar. Steak Food Truck - In the case of buying a new car, the investment will start at around 5 hundred thousand - 1 million baht. The investment may seem high, but it is very little when compared to buying a building to run a restaurant or even renting a building on a monthly basis (not including the shop transfer fee). If the rental fee is converted to the installment payment for a food truck, the shop owner can also own the truck and can resell it if there is a need to close down the business. In conclusion, what kind of shop should you choose to open? In conclusion, what kind of shop should you choose to open? If you plan to do business full time, sell products every day, do not like to travel, and do not have much capital, a stationary shop is the most suitable because there are many models of stationary shops to choose from, whether it is a small roadside shop with an investment of tens of thousands to a large shop with an investment of millions. This type of shop requires care and is open for business every day, creating a revolving income. But the important thing is to choose the right location and thoroughly understand the target group in the area before starting to invest in anything. But if you plan to open a shop as a side job, with a unique steak recipe that can create a shop character that stands out, understand street food and like to travel to different places, steak food trucks are a good answer. Many office workers invest in buying food trucks to sell during the holidays, sell at various fairs. Many people plan to sell full time after they stop working. In the meantime, they put down a down payment or installments on a car to try selling first. Currently, there are steak food truck franchises that sell a complete system, including the car and the recipe.
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Introducing a dessert menu with tea. If you want to be different, this shop must have it, along with some awesome items!
Introducing a Japanese-style dessert menu with succulent items! Japanese sweet potato with sauce (DaigakuImo) Deliciously enjoyable, can't stop eating. Snack menu, dessert with double the deliciousness, can't stop eating. Crispy outside like a coated potato, soft inside like candied potato. Easy to make. Cut the potato into pieces, steam or bake until cooked. Fry until the outside is crispy. Mix with sugar sauce mixed with a little soy sauce. If it were Thailand, it would be sold as breakfast, filling and different from the usual sandwich menu, lunchbox menu. It is also an easy-to-eat afternoon snack, fun to eat, and can be served as a snack while waiting for food in the restaurant. The sweeter the Japanese sweet potato, Beni Haruka, has a sweet taste, is juicy, smooth, chewy, without fibers, has a fragrant smell, has purple-red skin, and yellow flesh. It is the sweetest variety, so it is widely popular. I can tell you that if you use it to make a fried sweet potato dish with sweet sauce, it will definitely be delicious and satisfying. You can choose to buy Japanese sweet potatoes, Beniharuka variety, at all Makro branches or order online at Makro Pro. ------------------ Sticky rice mochi (Ohagi) is soft and sweet, and it has a young lady-like feel. A sweet made from glutinous rice mixed with rice, steamed and roughly ground to the point where there are still grains of rice left, shaped into balls and wrapped in sweet red beans, kinako powder or crushed sesame seeds. Ohagi is an autumn sweet. The Japanese eat mochi on the autumnal equinox, the day when day and night are of equal length in the fall. Japanese glutinous rice or Mochigome, which is used to make this dessert, has short grains and is whiter than Japanese white rice. When cooked, it is very sticky, different from the Japanese rice that is commonly used to make sushi. Try offering a Mochi sticky rice menu in a cafe. It will give you the feel of a young lady's dessert, soft and stylish, unlike any other shop. It will definitely make you different from your usual cakes and bakery. You can choose to buy the main ingredients for making sticky rice mochi, including Tawara Japanese glutinous rice, Maeda soybean flour, and Okura red bean paste. Available at all Makro branches or order online at Makro Pro >> https://www.makro.pro/ ------------------ Japanese green tea, refreshing like being in a Japanese tea plantation. When talking about Japanese sweets, green tea is a must-have. The most popular green tea in Thailand is matcha. Finely ground green tea powder is made from tencha tea that is grown with limited light and ground into powder using a process that creates low heat in order to retain the green color and the unique flavor of the tea powder as much as possible. It has a bitter and intense taste, umami, and a refreshing aroma like being in the middle of a Japanese tea plantation. In addition to being used as a drink and snack with desserts, finely ground green tea powder can be used to make a variety of menus, such as blended green tea, red bean green tea bingsu. It can be used in chic dessert shops and must-haves in Japanese dessert shops! You can enjoy authentic Japanese green tea with Itoen Japanese Green Tea, 100% Japanese-made tea leaves Itoen Sara Sara Ryokucha mixed with Matcha green tea powder, soft and rich aroma, ready to welcome the new morning. Itoen Sara Sara Koicha mixed with Uji Matcha green tea powder, fragrant, strong, ready to continue working Or you can order Itoen Japanese green tea in a box at Makro or order online at Makro Pro. ------------------ Thanks for the information. bit.ly/3rorNk4 , bit.ly/3XMIFNu , bit.ly/3OavsuI , bit.ly/46IRCeU , bit.ly/44j9lbl
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Customers want this. Somtam and Jim Jum Isan restaurants can make it and it will definitely sell well!
Survey results: What do customers want from Isan restaurants? Here is a survey result to find out what Thai people in 2023 expect from Isan restaurants. MHA conducted an informal survey with consumers who regularly use Isan restaurants and compiled the 5 most important things that customers expect from Isan restaurants. 1. Delicious, authentic Isan food The survey found that the deliciousness of the food is still the most important thing to attract customers to the restaurant. Isan food has a unique identity in its spiciness! The taste is not complicated but must have all the flavors: sour-salty-spicy. In particular, it must be satisfyingly spicy. The fermented fish sauce must be delicious. The larb-nam tok must be full of flavor. This is the point that makes Isan restaurants different from other types of food. Especially authentic Isan food, original recipes, which in addition to Somtam-Larb-Namtok menus, there are also Tom Saep, Mushroom Curry, Upia, Soi Chu, and various grilled dishes. Because nowadays there are Isan restaurants all over the country, many recipes have been changed to suit the eaters, making a large number of the sample group want to try eating authentic Isan food. 2. The taste is not outstanding, the taste does not change. The sample group stated that they regularly return to eat at the same restaurant because they want to eat the same delicious food with the same taste, especially Somtam. If the taste changes, it will ruin the mood while eating. Also, the menus of Laab, Koi, and Nam Tok should have the same taste every time they order. If the taste changes because the cook changes and the recipe is not the same, this risks the service being reduced or the restaurant may be changed. 3. Customers place great importance on the taste of papaya salad. Because it is the main menu of Isaan restaurants that must be ordered and is also the menu that determines the next time you use the service! #Survey results found that customers place great importance on the taste of papaya salad, whether it is papaya salad with fermented fish and crab that must be smooth, salty-sour, just right, spicy to choose from, fermented fish that does not smell strong, Thai papaya salad with a well-rounded taste with a little sweetness, crab papaya salad that is salty and spicy but not sweet, or other papaya salads such as salted egg papaya salad, pickled shellfish papaya salad, corn papaya salad, fruit papaya salad, etc., must also be delicious. Some restaurants have their own unique style, such as cooked crab with olives, which can also attract customers. Above all, “shredded papaya is more delicious than shredded papaya.” 4. The shop must look clean, tidy and airy. Starting from the cleanliness of the food, any menu that is eaten cooked must be cooked thoroughly, hygienic, and will not cause stomach upset. As for the menu that is eaten raw or semi-raw, the ingredients must be good, fresh, and not left overnight. In addition to the food, the shop must look clean, tidy, and airy. No matter what style it is decorated in, it must be clean first. For kitchenware, kitchen equipment, mortars, pots, they must be cleaned every day. And most importantly, the hygiene of the cooks and the waiters in the restaurant (even though many people comment that restaurants that look clean are usually not delicious). 5. The menu must be complete and have options for customers to choose from. For example, if there is som tam, there must be grilled chicken, there must be larb-nam tok ready. The menu that the sample group expects to “have” is grilled pork neck with fat and delicious jaew sauce, grilled intestines, spicy soup with cartilage, and Isaan menu according to the restaurant’s recipe, such as Udon duck larb, Kut Chum larb, Yasothon larb, etc. and there must be sticky rice, rice vermicelli, and fresh vegetables for customers without fail. Other issues that the sample group wanted were: good service, polite staff, papaya salad that tastes as ordered by the customer, affordable price, parking, children-friendly menu, and finally, they wanted the restaurant to be open to listening to criticisms about the taste of the food and make improvements. Conclusion Although it is just a preliminary survey, there are interesting points, such as how to make the taste of the food consistent every time, what is the taste of traditional Isaan food like, how to manage the ingredients to sell and not have leftovers, how to manage the cleanliness of every element of the shop, etc. All of these are matters of systematic shop management.
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5 things that steak restaurants must have that customers want the most
Don't scroll past! If you want to own a steakhouse and want to know what your customers want, MHA conducted an informal survey with consumers who regularly use steakhouses. The survey compiled 5 important things that customers expect the most from steakhouses, which helps attract customers to continue using the restaurant. Note: This information is a preliminary survey of approximately 100 target groups, with mixed age ranges and occupations, conducted informally. Therefore, please use your discretion in considering the information. The sample group expected good quality of meat and was willing to pay more if the quality was good. 1. The sample group expects the quality of meat and is willing to pay more if the quality is good. The sample group expects the quality of the meat used for steak first, whether it is pork, beef, fish or lamb. The meat must be fresh, not smelly, the meat must be soft and not tough. No matter what kind of meat it is, whether it is domestic or imported, when served at the right level of doneness, the meat must be juicy, come in a suitable size and reasonable for the price. The sample group also provided additional information that if the meat is really good, they will be willing to pay more and pay more according to the quality of the steak because the quality of the meat directly affects the quality of the steak. Understand the nature of steak, such as the level of doneness that customers want. 2. Understand the nature of steak, such as the level of doneness that customers want. Steak is not just grilled meat. It must be marinated to make the meat taste good. There must be a special grilling method to get the doneness level that the customer wants. The sample group reasoned that some restaurants grilled it until it was too well done, making the meat dry and not tasty or raw meat making it inedible. The gravy or sauce that is poured should have a delicious and strong taste, helping to enhance the taste of the steak to be more delicious without having to rely on other seasonings. Some restaurants have steak that has no taste at all. The gravy is bland, plus the meat is dry and has no taste. When encountering this, it makes them not want to go back to eat again. Complete side dishes, no stinginess with sauces 3. Complete side dishes, no stinginess with sauces and unlimited salad dressings. For side dishes to go with steak, such as vegetable salad, French fries, mashed potatoes, buttered bread, these must be complete and the amount is appropriate for one plate. Gravy or steak sauce must be given in sufficient amount or can be requested for more. Salad vegetables must be fresh, not wilted, lots of salad dressing and can be requested for more. If there is a free salad bar, it will be even better. If it is not free, they will be willing to pay more. Vegetable salad is good for cutting the richness. French fries must be crispy, sprinkled with a moderate amount of salt. The sample group gave information that soft and chewy French fries spoil the mood while eating. As for other side dishes, it should be arranged in an amount suitable for eating in one plate, which would be great. Affordable and reasonable prices 4. Affordable and reasonable price Steak restaurants are understandably more expensive than other types of restaurants because the cost of meat is high. However, it doesn’t mean that the portions are so small that you can’t eat your fill. In addition, the purchasing power of the customer group has not recovered much. Cheap steak restaurants should be able to meet the needs more. The idea of small, inexpensive steaks or large, filling steaks that can be eaten by many people should attract a lot of customers. .There are many menus to choose from. 5. There are many menus to choose from. There are many types of steaks to choose from depending on the type and parts of meat. There are many sauces to choose from. You can change the side dishes. There should also be a lot of snacks to choose from. The sample group commented that they wanted to go to a steak restaurant that had a variety of menus to choose from and could also choose sauces or gravy. In fact, it is not necessary to have every type of meat, but there should be a variety. For example, pork steak can choose from pork neck, pork chop or ham steak. As for beef steak, there are T-bone, regular beef, ribeye, etc. Many of the sample group wanted to have fish steak as well. Conclusion The preliminary survey results have interesting points: how to select and maintain the quality of meat ingredients to keep them fresh for a long time; how to develop marinade, grilling, and sauce recipes to meet the tastes of Thai people; and how to manage side dishes to have quality as if they were part of the main ingredients. All of this will require both raw material management and a deeper understanding of the steak menu.
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Gather ideas from noodles to create Japanese menus with ingredients near your home.
“Noodles” are considered the heart of the matter, which the Japanese people use as ingredients in various menus until it becomes a Japanese food culture that has been around for a long time, spreading to the point of being popular all over the world. Come and get to know all sorts of noodles, how to create Japanese menus, more ideas for anyone who wants to open a Japanese restaurant, add new noodle menus that are unique to your restaurant easily today. Convenient, no need to knead the dough to make the noodles yourself, noodles are easily available at every Makro branch near you or Makro Pro: www.makro.pro Tempura Udon Tempura Udon Consisting of fried shrimp, various vegetables, there are quite a variety of ingredients, including udon noodles, made from wheat flour, larger than normal noodles, with a chewy texture. There are many types of udon noodles for entrepreneurs to choose from. 1. Instant udon noodles (fresh udon noodles) Fresh udon noodles are udon noodles that have been boiled before being packaged and sold in bags. Just boil them in hot water for 1-2 minutes and they can be used in any menu. However, they cannot be stored for a long time and should be kept in the refrigerator. 2. Aero frozen udon noodles (frozen udon noodles) Frozen udon noodles can be stored longer than fresh udon noodles. They can be stored for up to 10 months. They must be kept in the freezer at low temperatures. They should be boiled in hot water for 1-2 minutes before being used in the dish. 3. Kanesu Udon noodles (dried udon noodles) Dried udon noodles take longer to cook than fresh and frozen noodles, but can be stored for 1-2 years. Shop at any Makro branch near your home or Makro Pro: www.makro.pro Hot soba with shabu beef Hot soba with shabu beef The highlight of this menu is “soba noodles”, which are a famous ingredient in Japan. They are made from a mixture of buckwheat flour and wheat flour. They have a thin shape and can be used in a variety of menus similar to our noodles. Currently, there are both frozen soba noodles. Just boil them in hot water for 1-2 minutes and they are ready to eat. Dried soba noodles are crispy like spaghetti and can be stored for a long time. “Hot Soba with Shabu Beef” is another menu worth selling. Boost your energy by sipping hot dashi soup with the aroma of dried fish. Make the food taste even more delicious with “S&B Layu Chili Oil”, pure sesame oil that perfectly blends with chili. Add soft, melt-in-your-mouth beef from “Prime Meat” that has been fed with Genmai brown rice for over 1 year. The meat is of good quality and has natural fat marbling. Shop at Makro or Makro Pro: www.makro.pro 1. Prime Meat Japanese Wagyu Beef Neck Frozen Steak 2. Kanesu, dry soba noodles, can be used in both hot and cold menus. 3. Aero frozen soba noodles 4. S&B Layu Chili Oil Hiyashi-chūka A popular summer menu in Japan is Hiyashi Chuka. We recommend using somen noodles and side dishes such as shredded omelet, ham, tomato, Japanese cucumber, etc. Topped with delicious cold soup, this will surely win over customers. For Somen noodles, wheat flour is the main ingredient. The noodles are thin and slender. If you want to measure the quality of whether the noodles are good or not, you have to look at their chewiness and softness. The chewier and softer they are, the higher the quality is. We recommend “Kanesu Dry Somen Noodles”. The quality meets the needs of this menu. For making cold noodle soup, we recommend “Shimaya Instant Soup Powder with Fish” to increase umami. It is easy to use, convenient, and delicious. Shop at Makro or Makro Pro. 1. Kanesu, dry somen noodles 2. Shimaya instant soup powder mixed with fish Yakisoba Yakisoba A menu that Thai people are familiar with, often sold at festivals and can increase sales in Japanese restaurants very well. Yakisoba noodles are made from wheat flour mixed with eggs, similar to Chinese noodles. Stir-fried with yakisoba sauce, add meat, vegetables, sprinkle with dried bonito flakes. Just like that, you will get delicious yakisoba, easy to make, and sells very well. Ready to introduce the ingredients 1. Yakisoba noodles with seasonings 2. Jeffda, dried sliced bonito fish, used for sprinkling on top of dishes. 3. Boiled Yakisoba noodles 4. Otafuku Yakisoba Sauce Shop at Makro or Makro Pro.
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Whispering the famous chef's recipe: How to make tom yum soup to sell in noodle shops
Traditional Tom Yum Noodles, Thick Tom Yum Noodles are considered a popular noodle menu that entrepreneurs invest in opening shops to sell because of the rich and spicy taste that Thais like. They are easy to make and easy to sell. Sharing soup recipes from Chef Paul and Chef O The basic foundation of a noodle shop can win the hearts of customers to come back and buy again. Click to read the easy method in the album. Traditional Tom Yum Noodles and Clear Soup Noodles Share the recipe for traditional Tom Yum noodle soup. How to make the soup fragrant, well-rounded, delicious, full of Tom Yum flavor, just the right amount of spicy. Plus, the soup base can also be used to make clear noodle soup. 1 1. Bring water to a boil, then add the pork ribs by slowly lowering them into the pot. This will help prevent the soup from being fishy. Then add the radish and pandan leaves. Raw material quantity 12 liters of water 1,000 grams of pork ribs 200 grams of chopped radish Pandanus leaves 20 grams 2 2. Wrap the coriander root, Chinese garlic, and white peppercorns in a thin white cloth, tie it tightly, and put it in the pot. Raw material quantity 20 grams of coriander root 80 grams of Chinese garlic 15 grams of crushed white peppercorns 3 3. Put celery root (pre-crushed), rock sugar, salt, pickled garlic and pickled garlic water in a pot. Wait for it to boil and slowly skim off the foam. Season with concentrated instant noodle soup, clear soup, Fa Thai brand. Raw material quantity 20 grams of celery root (pre-pounded) 50 grams of granulated sugar 20 grams of salt 150 grams of pickled garlic (helps make the soup sweet and fragrant) 150 grams of pickled garlic juice Fathai, instant noodle soup, concentrated, clear soup, 350 grams 4 4. Make the dressing. Set over low heat and simmer coconut sugar, granulated sugar, and fish sauce. Once the sugar has dissolved, turn off the heat. Trick: Simmering the seasoning over low heat allows the seasoning to be stored for a long time. Raw material quantity 70 grams of coconut sugar 130 grams of granulated sugar Fish sauce 200 grams 9.png 1.36 MB 5. How to prepare the ancient Tom Yum noodle soup in a serving bowl with chili powder, seasoning, lime juice, and soup. For clear noodle soup, just add the soup and it is ready to serve without any additional seasoning. Raw material quantity 3 grams of chili powder Seasoning 20 grams 15 grams of lemon juice Broth 150 ml. You can watch how to prepare the meat ingredients and how to serve them for free at: https://youtu.be/vu84sPmPFTE Tom Yum Noodles with Thick Soup Serve a recipe for a rich and spicy Tom Yum noodle soup. Full of ingredients, overflowing with tempting toppings. Just looking at it makes you hungry. 1 1. Boil a stock pot with chicken ribs, water, coriander root, onion, galangal, lemongrass, and kaffir lime leaves. When the water boils, skim off the foam and reduce the heat. Scoop out only the ingredients to make the Tom Yum stock. Raw material quantity 5 liters of plain water 2 chicken frames (remove chicken entrails for cleanliness) 2 coriander roots 1 onion, halved 5 glasses of news 3 stalks of lemongrass (must be crushed to extract the essential oil) 3 kaffir lime leaves (slightly crushed to release the essential oil scent) 000.png 1020.47 KB 2. Add chili paste and evaporated milk to the original stock pot. Mix well. Raw material quantity Chili paste 250 grams 450 ml sweetened condensed milk 3 3. Now for the ingredients. Boil the rugby fish balls, sliced sea bass, and raw white shrimp in boiling water to reduce the fishy smell. Then, shock them in cold water or room temperature water. Raw material quantity Frozen Rugby Fish Balls, Q Fresh brand, 30 pieces Frozen sliced white sea bass fillet with skin, Q Fresh brand, 30 pieces Frozen raw white shrimp, Q Fresh brand We recommend ingredients from Q Fresh, ready-to-eat products with modern production methods. Products are always fresh. Ingredients do not contain formaldehyde or preservatives to maintain nutritional value. See less 4 4. Boil the noodles and bean sprouts in a bowl, then add the prepared ingredients: - Rugby fish balls - Sliced sea bass fillet - White shrimp meat And prepare the thick Tom Yum noodle soup by adding the stock base that has been made, fish sauce, lime juice, coarsely ground red and green chilies, chopped coriander, chopped parsley. Mix well. Finish with soft-boiled eggs and serve. Raw material quantity 100 grams of small noodles 50 grams of raw bean sprouts Tom Yum soup 300 ml. Fish sauce 25 ml. 25 ml lemon juice 15 grams of coarsely ground red and green chili peppers 10 grams chopped coriander 10 grams chopped parsley ½ soft-boiled egg
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White asparagus, create a premium menu, buy ingredients at Makro.
Want to add a highlight to increase value, create a unique menu for the shop with white asparagus. A high-class vegetable that is popular in Western-style restaurants, such as European restaurants, including Thailand, because it tastes delicious, is crispy, easy to eat, and has high nutritional value. It eliminates the problem of raw material shortages and fluctuating prices. Available at all Makro branches all year round. Aero Frozen White Asparagus It is a frozen raw material, so it has a long shelf life, is easy to store, and helps reduce waste from spoilage. Good quality, fresh, crispy, large, long pieces, any style of menu can be used to make delicious food. Convenient, pre-trimmed, 100% ready to use, no need to waste time trimming and preparing ingredients, thus reducing the risk of loss caused by trimming. Only@makro products can be shopped at Makro or Makro Pro: https://bit.ly/3Tb5fif Share menu ideas White Asparagus with Hollandaise Sauce Stir-fried white asparagus with oyster sauce, Chinese style White asparagus served with salmon steak White Asparagus Crostini If you want to create a Thai-style menu, you can do so, such as white asparagus curry, white asparagus dry sukiyaki, etc. If anyone has an interesting menu that is worth selling, please share it in the comments!
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Variety of Berry Premium imported strawberries available at Makro
If you want to create a strawberry menu, you have to choose only premium grades! Makro Selected from gardens with good production standards, large fruits, beautiful bright colors, both delicious and photogenic at the same time. Not only good looking, but also tastes premium quality. To get a sweet taste, juicy flesh, shop for great value at a Makro branch near your home or Makro Pro: https://axtra.makro.co.th/MHA-Berry If you want to serve big strawberries and take great photos, you need Japanese varieties! Japanese strawberries, "Amaou" variety, are larger and flatter than other varieties. The flesh is slightly hard but the taste is sweet and juicy. It has a fragrant smell and soft flesh. The name "Amaou" comes from the first letters of four Japanese words: Akai = red Marui = round Okii = large size Umai = delicious Japanese strawberries, “Tochi Aika” variety, was just released in 2021. It has a low acidity level, so it tastes sweeter than other varieties. It tastes sweet and juicy with a little sourness. When cut in half, it looks like a heart. In addition to eating normally, it is also suitable for decorating menus that want to emphasize the whole strawberry, such as putting it in daifuku, decorating the top of cakes, or coating with premium Tang Hulu sugar. Looking for decorative strawberries? Korean strawberries, Gumsil variety! Sweet taste, deep and soft flavor, sweet aroma, juicy from the first time you eat it. With a large appearance, beautiful bright colors on the outside, it looks delicious and is very suitable for serving. It is also easy to store. It is longer and slender than Japanese strawberries, suitable for decorating menus such as strawberry cake, strawberry crumble bingsu, yogurt parfait, or using to make Korean-style strawberry milk. Shop for great value at your nearest Makro branch or Makro Pro: https://axtra.makro.co.th/MHA-Berry
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Sea bass, honoring Thai ingredients, creating a variety of fresh menus, available at Makro.
Sea bass Another ingredient that can generate income for the shop, with its mild flavor, fine texture, soft and delicious to Thai people. It can be used in many menus, whether boiled, stir-fried, deep-fried or steamed. If entrepreneurs want high-quality sea bass with firm, fresh meat and no contamination from the hands of Thai farmers, Makro helps sea bass farmers in Samut Prakan Province, which is a source of sea bass in two waters, both fresh water and brackish water, covering more than 3,000 rai, by distributing through Makro stores nationwide, increasing distribution channels for farmers and creating sustainable jobs for people in the community. Buy fresh sea bass at Makro branches near your home or Makro Pro: https://bit.ly/430KTLZ
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Enhance the taste of authentic Chinese food with Haday Oyster Sauce. Easy to buy, no need to stock at Makro.
If you want to create a Chinese food menu Hadey Oyster Sauce It is a seasoning that is outstanding, full of flavor with ingredients from premium fresh oysters, no fishy smell, thicker texture, suitable for use as a base for stir-frying, making dipping sauces and marinating. Create an authentic taste for your Chinese food. Hadey, the original Chinese seasoning From China's No.1 brand “Foshan Haitian” is about 300 years old and is the world’s largest producer of soy sauce and seasonings. It is confident in its production efficiency, such as: Hadey soy sauce Hadey Gold Label Soy Sauce Hadey Seafood Soy Sauce Hadey dark soy sauce Easy to buy, no need to stock, available at Makro branches near your home or Makro Pro: https://bit.ly/43n6H4J Come and experience the Taste of China event, a complete and authentic Chinese food event at Makro, Srinakarin branch, from 7 - 11 March 2024 only! Location: https://maps.app.goo.gl/tcW5CTt4excTmf118
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The hottest promotion of the year!! 2 great discounts from 3 famous brands!
The hottest promotion of the year!! 2 great discounts from 3 famous brands! Fully prepared for Makro HoReCa Academy members only. TOP SPENDER The more you shop, the more you save. Makro Horeca Academy members who purchase participating products from the brands Khao Tra Chat, Benjarong and Thai Union and must accumulate purchases that meet the specified conditions, the highest first (Top Spender) and have accumulated purchases of at least 40,000 baht. Receive a Natural Freezer worth 6,990 baht immediately, 1 prize >> Promotion period: 3 – 30 April 2024 << Special privileges for: Makro HoReCa Academy members who apply before March 10, 2024 only. Announcement of results: May 7, 2024 at 6:00 p.m. onwards via Facebook: Makro Horeca Academy List of participating products | Product code | Product List | 220434 | 100% new jasmine rice, Chat brand, 5 kg. | 135465 | Jasmine rice mixed 30%:70% Chat Arun 5kg.*1 | 150627 | White rice 15%, Chat brand, 5 kg.X1 | 110348 | Pathum Thani Jasmine Rice, Chat Brand, 15 kg.X1 | 219058 | 100% Jasmine Rice, Chat Brand (Purple), 5 kg. | 135464 | Pathum Thani Jasmine Rice, Chat Brand, 5kg.X1 | 805008 | Quality rice, Chatpatum brand, 45 kg. | 148700 | Jasmine rice mixed 70%:30% Chat Som brand 5 kg.*1 | 805006 | 100% Jasmine Rice, Chat Brand (Purple), 45 kg. | 193431 | Chat (orange) mixed with fragrant 70:30 15 kg. | 842054 | Rice, Khao Khao 43, Chat Light brand, 5 kg. X 1 | 857323 | Jasmine rice 100% Chatthong brand 5kg.X1 | 813483 | 100% new jasmine rice, Thai farmers, 5 kg x 1 | 925830 | Buasakunthong Jasmine rice, 5kgX1 | 925831 | Buasakunthong, mixed fragrant rice 70%30%5kg.X1 | 925834 | 100% sticky rice umbrella 5kg.X1 | 925835 | Buasakunthong Jasmine rice 100% 5kgX1 | 893356 | QF FZ white shrimp meat 18-22t/500gX1 | 893353 | QF FZ white shrimp with tail 18-22 T/500gX1 | 895028 | QF FZ Argentine Sushi Shrimp 4L 10 pieces | 841798 | QF FZ frozen shrimp X1 | 842395 | FZ Salmon Slices 160g X1 (Sushi) | 894096 | QF FZ Salmon with Teriyaki Sauce_500GX1 | 821617 | QF FZ Butterflyfish X1 | 821267 | QF FZ sliced sea bass meat 10-15 g.X1 | 821269 | QF FZ sliced sea bass meat 20-30 g.X1 | 860011 | QF FZ Seabass fillet 170-300g.X1 | 860008 | QF FZ Sea Bass Potion QFresh | 854240 | QF Frozen Sea Bass Head X10 | 894093 | QF FZ Salmon Garlic Herbs_500GX1 | 852906 | Seasoned Salmon | 861424 | QF FZ white shrimp with tail, boiled 90-106 t/bag X1 | 841795 | QF FZ Shrimp Sushi 3L 20 pieces/tray X1 | 129713 | Red fragrant rice, Benjarong brand, 5 kg.X1 | 803943 | 100% Jasmine Rice Benjarong 48kg.X1 | 809637 | 10% glutinous rice, Suphan Hong brand, 5 kg. X1 | 814371 | 100% Riceberry Benjarong 1kg.X1 | 924665 | New season jasmine rice Benjarong 5 kg. | 893657 | 100% Jasmine Rice, Benjarong Brand, 1kg.X5 | 899951 | 100% Jasmine Rice Benjarong 1kg.X 5 | 901321 | Jasmine rice, Benjarong brand, 5 kg. X1 | 911739 | White rice 35% Benjarong 5 kg.X1 | 916327 | 100% new jasmine rice Benjarong 5 kg.X1 Rules and conditions for participating in the Top Spender (Natural Freezer NATURAL#NFT-4155 size 6.0Q) Customers who participate in the activity are those who have ordered products in the participating brand groups between 3 - 30 April 2024. The purchase amount is calculated from the value after deducting all types of discounts when purchasing products from participating brands at all Makro branches. The purchase amount will be calculated from between 3 - 30 April 2024. Only customers who make purchases according to the rules and are limited to those with the highest purchase amount (with the total purchase amount having a value of more than 40,000 baht) will receive a NATURAL#NFT-4155 freezer, size 6.0Q, valued at 6,990 baht, 1 unit. This privilege cannot be transferred to others, exchanged, redeemed for cash/service fees, or used in conjunction with other promotions. However, the winners cannot request the company to compensate for the difference in the value of the prize that occurs due to marketing mechanisms that are not the company's fault in the amount or other things. Customers who order products between 3 - 30 April 2024 according to the above rules and conditions are considered to have agreed to participate in the company's activities voluntarily and agree that the company can use the information you used to register to participate in the activity for any purpose related to the activity and the purpose of this, including but not limited to publishing the results of the decision or announcing the names of those eligible to receive prizes. The committee from Makro HoReCa Academy will make and announce the winners on May 7, 2024 at 6:00 p.m. onwards via Facebook: Makro HoReCa Academy https://www.facebook.com/MakroHoReCaAcademy. The decision of the committee is final. The announcement of the results will be made using the name and surname of the participants of the Macro Orega Academy in the announcement. It is considered that the participants agree to disclose their names and surnames in the announcement of the results. Employees and families of employees of CP Extra Public Company Limited and companies involved in organizing the event are not entitled to participate or receive prizes in this program. Makro Orega Academy reserves the right to cancel or change the terms and conditions without prior notice.
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Makro HoReCa Regional Roadshow 2024
Back again with Makro HoReCa Regional Roadshow “THE NEW POSSIBLE Everything is possible” With 3 exclusive activities for restaurant operators, including: 1.HoReCa Challenge HoReCa Challenge - Thailand National Cooking Championship with the concept of “New possibilities with local food throughout Thailand” Win prizes worth over 500,000 baht along with a trophy. ✅Apply online at https://bit.ly/44hISLK Thailand Creative Drink Challenge - The first Thailand Creative Drink Challenge using local ingredients. Win prizes worth over 200,000 baht along with a trophy. Applications open from 25 April 2024 – 25 May 2024 ✅Apply online at https://bit.ly/3WgRIrl HoReCa Knowledge 2. HoReCa Knowledge The best seminar of the year for entrepreneurs, meet with food gurus from all over the country, such as: You Taeng After Yum, You Tor Penguin, You Tam from Pad-Thai and Pla Ra Der restaurants, and You Winij We Chef Join us to listen and find business opportunities for Food Trucks... to new possibilities in the food business. Applications open from May 10, 2024 – June 7, 2024. Limited number!!! Free! No charges. ✅To register, click: https://bit.ly/3V2dqhU Seminar Schedule and Topics 08.30 - 09.00 Registration and reporting for each session 09.00 - 10.00 Opening Talk “Are you catching a signal about whether to continue or wait for the restaurant business?” By Thanapong Wongchinsri (Tor Penguin) 10.00 - 11.00 Seminar “Looking at the success of a salad shop in a gas station to a famous national brand” By Kritsadakul Chumkaew (Taeng AfterYum) 11.00 – 11.30 Seminar “ Adapt and move forward like a modern restaurant.” By Thanapong Wongchinsri (Tor Penguin) and Ms. Natthinee Plodthong from Makro Horeca Academy 11.30 – 12.30 Seminar “Sit and hold your knees, reveal the secrets behind the success of the shop” by Thanapong Wongchinsri (Tor Penguin), Kritsadakul Chumkaew (Taeng AfterYum) and local restaurant business owners. 12.30 - 13.30 Lunch break 13.30 – 14.30 Seminar “The front of the shop is great, the back of the shop is perfect, a recipe for success in the restaurant business.” By Tham Prawattree 14.30 - 15.30 Seminar “Opening the world of Food Trucks, driving the food business to new possibilities” By Winij Limcharoen (Winij WeChef) 15.30 - 17.30 Seminar "TIKTOK unlocks "shops" and creates "millions" of money" by Thitiphan Jinajarn HoReCa Workshop 3. HoReCa Workshop: hands-on workshops with world-class chefs - Chef Willman Leon, Asia Director, World Chefs Association and judge on Hell's Kitchen Thailand and Top Chef Thailand - Chef May, runner-up of Top Chef Thailand (SS1) - Chef R Iron Chef Thailand Applications are open from May 10, 2024 – June 7, 2024. Limited number!!! ✅To register, click: https://bit.ly/3USUT6q Schedule details 09.00 - 11.00 hrs. Professional ingredient preparation for increased profits by Chef Wilment Leon (400 baht per course) 11.45 - 14.15 hrs. Creating a Signature Menu using mixed cooking techniques by Chef May Phattanan Thongthong (400 baht per course) 15.00 - 17.30 Learn cooking techniques in Asian & Western Twist style from a professional chef by Chef Art Thiraphat Thiyasuntaranon (400 baht per course) Touring 5 regions nationwide Central region, 11-14 June 2024 at Makro Srinakarin branch Eastern region, 18-21 June 2024 at Makro Chonburi branch Northeastern region, 2-5 July 2024 at Makro Khon Kaen 3 branch Northern Region, 9-12 July 2024 at Makro Chiang Mai branch And the South, 16-19 July 2024 at Makro Surat Thani branch... see you there!!! . #Makro #MakroHoReCa #HoReCaRegionalRoadshow #THENEWPOSSIBLE
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Makro HoReCa Regional Roadshow - The best seminar of the year! For restaurants
Open the door to new possibilities. The restaurant business that never stops! "Special seminar of the year for "restaurant owners" with real gurus. You, Penguin Thanapong Wongchinsri You Tang AfterYum Ms. Natthinee Plodthong from Makro Horeca Academy Mr. Tham Prawattree, owner of Pad Thai and Pla Ra Der Mr. Winij Limcharoen from WeChef Thailand Mr. Nook Thitiphan Jinchan from the Digitalnook page ✅To register, click: https://bit.ly/3V2dqhU Seminar Schedule and Topics 08.30 - 09.00 Registration and reporting for each session 09.00 - 10.00 Opening Talk “Are you catching a signal about whether to continue or wait for the restaurant business?” By Thanapong Wongchinsri (Tor Penguin) 10.00 - 11.00 Seminar “Looking at the success of a salad shop in a gas station to a famous national brand” By Kritsadakul Chumkaew (Taeng AfterYum) 11.00 – 11.30 Seminar “ Adapt and move forward like a modern restaurant.” By Thanapong Wongchinsri (Tor Penguin) and Ms. Natthinee Plodthong from Makro Horeca Academy 11.30 – 12.30 Seminar “Sit and hold your knees, reveal the secrets behind the success of the shop” by Thanapong Wongchinsri (Tor Penguin), Kritsadakul Chumkaew (Taeng AfterYum) and local restaurant business owners. 12.30 - 13.30 Lunch break 13.30 – 14.30 Seminar “The front of the shop is great, the back of the shop is perfect, a recipe for success in the restaurant business.” By Tham Prawattree 14.30 - 15.30 Seminar “Opening the world of Food Trucks, driving the food business to new possibilities” By Winij Limcharoen (Winij WeChef) 15.30 - 17.30 Seminar "TIKTOK unlocks "shops" and creates "millions" of money" by Thitiphan Jinajarn 09.00 - 10.00 Opening Talk "Catching signals about the restaurant business: continue or wait?" by Thanapong Wongchinsri (Tor Penguin) 10.00 - 11.00 Seminar “Looking at the success of a salad shop in a gas station to a famous national brand” by Kritsadakun Chumkaew (Taeng AfterYum) Seminar “Adapting to Move Forward as a Modern Restaurant” by Thanapong Wongchinsri (Tor Penguin) and Ms. Natthinee Plodthong from Makro Horeca Academy Seminar “Sit and hold your knees, reveal the secrets behind the success of the shop” by Thanapong Wongchinsri (Tor Penguin), Kritsadakul Chumkaew (Taeng AfterYum) and local restaurant business owners Seminar: "Front of the shop is great, back of the shop is perfect, a recipe for success in the restaurant business" by Tham Prawattree Seminar “Opening the World of Food Trucks, Driving Food Business to New Possibilities” by Winij Limcharoen (Winij WeChef) Seminar “TIKTOK unlocks “shops” and creates “millions” of money” by Thitiphan Jinajarn ✅To register, click: https://bit.ly/3V2dqhU ����Traveling throughout the country to 5 regions Central region, 11-14 June 2024 at Makro Srinakarin branch Eastern region, 18-21 June 2024 at Makro Chonburi branch Northeastern region, 2-5 July 2024 at Makro Khon Kaen 3 branch Northern Region, 9-12 July 2024 at Makro Chiang Mai branch and the Southern region, 16-19 July 2024 at Makro Surat Thani branch See you!!!
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Makro HoReCa Regional Roadshow - Workshops with world-class chefs "Hands-on"
Don't miss out! Workshops with world-class chefs "hands-on" Limited to only 40 seats/course/region! Meet world-class professional chefs who will closely examine you. - Chef Willmann Leon - Chef May Phattanan - Chef Art Thiraphat To register, click: https://bit.ly/3USUT6q Schedule details 09.00 - 11.00 hrs. Professional ingredient preparation for increased profits by Chef Wilment Leon (400 baht per course) 11.45 - 14.15 hrs. Creating a Signature Menu using mixed cooking techniques by Chef May Phattanan Thongthong (400 baht per course) 15.00 - 17.30 Learn cooking techniques in Asian & Western Twist style from a professional chef by Chef Art Thiraphat Thiyasuntaranon (400 baht per course) To register, click: https://bit.ly/3USUT6q 09.00 - 11.00 hrs. Professional ingredient preparation for increased profits by Chef Wilment Leon (400 baht per course) 11.45 - 14.15 hrs. Creating a Signature Menu using mixed cooking techniques by Chef May Phattanan Thongthong (400 baht per course) 15.00 - 17.30 Learn cooking techniques in Asian & Western Twist style from a professional chef by Chef Art Thiraphat Thiyasuntaranon (400 baht per course) To register, click: https://bit.ly/3USUT6q Touring 5 regions nationwide - Central region, 11-14 June 2024 at Makro Srinakarin branch - Eastern region, 18-21 June 2024 at Makro Chonburi branch - Northeastern region, 2-5 July 2024 at Makro Khon Kaen 3 branch - Northern region, 9-12 July 2024 at Makro Chiang Mai branch - Southern region, 16-19 July 2024 at Makro Surat Thani branch !!! See you!!!
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Easy-to-sell food ideas using a variety of Japanese and Korean seaweed
Easy-to-sell food ideas using a variety of Japanese and Korean seaweed Add a variety of flavors to your menu with various types of seaweed. Full of umami flavor and full of benefits that are very good for the body! Who is looking for seaweed to make a menu? Which seaweed is suitable for which menu? Let's go see. It's so delicious and irresistible. You won't get fat if you eat it. You can use it in any menu and it will be delicious. You can also make it for sale to add more appealing menus. There are 4 main types of seaweed commonly used for cooking: 1. Kombu seaweed is dark in color, thick in sheets, and often has white salt stains on it. It is popularly used to make stock to give it an umami flavor. Rinse off the salt stains before using. Recommended menu: Oden soup, Ramen soup, Shabu Shabu soup or Kombu seaweed salad 2. Wakame seaweed is mostly dried, both cut into pieces and long strips. Before using, soak in room temperature water for 10 minutes before eating. It can be eaten right away. Menu: Miso soup, wakame seaweed salad, hot pot or garnish 3. Sushi seaweed or yakinori is a type of grilled seaweed that comes in many grades, depending on the quality of the seaweed and the weight of each sheet. It is commonly used to wrap sushi rice or to sprinkle on food. Menu: Sushi, Onigiri, Ramen 4. Aonori seaweed is a bright green seaweed that comes in both flake and powder forms. It is popularly used as a topping for food to make it look more appetizing. Menu: Takoyaki, Japanese pizza, Yakisoba
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4 popular menus served to please Korean fans
Pork Bulgogi Bibimbap Rice Pork Bulgogi Bibimbap Rice #Don't miss out on taking beautiful Korean photos. Or what Thai people call Korean mixed rice, because when served, it must be mixed or blended together. Thais who like Korean food don't miss this menu because before mixing, it's very beautiful to take a picture! Served in a very hot bowl, arranged colorful vegetables on rice, topped with a raw egg yolk, making it even more delicious. More special than that, there is an ingredient like bulgogi pork added, making it even more delicious with the taste of Korean pork. Which bulgogi pork is not difficult to make because there is a ready-made marinade sauce. No matter how many times you marinate, the taste will be perfect! Get the real Korean taste. . You can see the recipe for Bulgogi Pork Bibimbap here >> https://bit.ly/3ldCZxp Pocket Bub Pocket Bub #Easy to do yourself #Selling it as breakfast is also good. Or a Korean style sandwich menu, packed with Japanese rice, ham, vegetables, tightly packed, full mouthful, divided into 4 sections on a large sheet of seaweed, then folded together, bottom to top, left to right, wrapped in food plastic wrap and wrapped another layer with paper. When turned to divide, I can tell you that the inside filling is arranged in layers, beautifully divided and delicious with real Korean seaweed. If you want to please the minimalist Korean style, the shop must not miss! To have this menu! . You can see the pocket-bab recipe here >> https://bit.ly/3Tk3r4Q Samjang Jjigae Samjang Jjigae #Korean style rich soup It will definitely please Thais with its sweet and mellow flavor of soybean paste mixed with Korean spices. Add soft tofu and potatoes. Sip it hot with rice and you will definitely feel full. It is also easy to make because the main ingredient of this menu is ready-made ssamjang sauce. Just open the lid and scoop into the pot. Convenient, perfect flavor! Authentic Korean. . You can see the recipe for Ssamjang Jjigae here >> https://bit.ly/42hFvmD Korean ramen Korean ramen #A must have for late night meals ! No matter which series you watch, you will find Korean ramen. The noodles are soft and chewy, thicker than Thai instant noodles. The flavors range from normal, slightly spicy to hot and spicy! And there are both dry and soup. You can add a variety of meat ingredients. Easy to make, eat while watching series, super fun. If your shop is open late, try adding Korean ramen to the menu. Guaranteed to sell well! . You can see the Korean ramen recipe here >> https://bit.ly/406qrXc
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Recommend Korean BBQ menus, along with must-have items for your restaurant.
Korean BBQ. Just saying this makes my mouth water. Think of the sizzling sound.. when the meat hits the fire, the fragrant smell of grilled meat, juicy meat dipped in delicious sauce, various side dishes. Currently, Korean barbecue has become one of Korea's export cultures from being inserted in almost every series. . Netflix even has a documentary called Korean Pork Belly Rhapsody that explores the art of eating pork that is deeply rooted in history. It’s no wonder everyone wants to open a Korean BBQ restaurant. Today, MHA will take you to explore #which menu items must be in your restaurant, including great items that will help enhance your grilled menu to be even more delicious. Chongjongwon Ssamjang, Korean Chili Sauce Gui (Gui) means grilled menu. Mostly it is various meats, both marinated and unmarinated. Popular dishes include bulgogi, kalbi and samgeopsan. It is usually eaten with ssamjang (Korean chili paste), a soybean paste sauce mixed with chili peppers, which is a dipping sauce for grilled food. It is also wrapped in fresh vegetables, seaweed, garlic and kimchi. . We recommend Chongjongwon Ssamjang, Korean chili sauce. Just open the lid and scoop it into the pot. Convenient, perfect taste! Or the restaurant can add more seasoning to make it the restaurant's signature recipe. . Chongjongwon Ssamjang Korean Chili Sauce 1 kg. Available for purchase at all Makro branches or order online at makropro. https://bit.ly/3yN8TnA Chongjongwon Korean Pork Bulgogi Marinade Sauce Bulgogi Bul = thinly sliced Gogi = meat refers to various types of meat that are sliced, may or may not be marinated in sauce, and are grilled and stir-fried with vegetables. . For this menu, the essential item is Chong Jong Won, ready-made Korean bulgogi pork marinade sauce. It has an authentic Korean taste, saves time, and can be marinated for the same consistent taste as many times as you want. (It is recommended to use Korean Bulgogi Pork Marinade Sauce at a ratio of 20% sauce to meat, for example 200 grams of sauce per 1 kilogram of meat.) . Chongjongwon Korean Pork Bulgogi Marinade Sauce You can purchase at all Makro branches or order online at makropro. https://bit.ly/42vgl4m Chongjongwon Kalbi Korean Pork Marinade Sauce Galbi It means ribs, so it is used to call this menu grilled ribs. The secret to making this menu even more delicious is to wash the ribs thoroughly by soaking them in cold water for about 1 hour to wash out all the blood on the bones. If not, the blood will come out and mix with the marinade sauce, making the sauce taste fishy. . For this menu, the essential item is Chongjongwon, ready-made Korean Kalbi Pork Marinade Sauce. It has an authentic Korean taste, saves time, and can be marinated for the same consistent taste as many times as you want. (It is recommended to use Korean Kalbi Pork Marinade Sauce at a ratio of 20% sauce to meat, for example 200 grams of sauce per 1 kilogram of meat.) . Chongjongwon Korean Pork Kalbi Marinade Sauce You can purchase at all Makro branches or order online at makropro. https://bit.ly/40o2RFY Bandarun, Grade A seaweed rice wraps Samgyeopsal It means grilled pork belly, which is a very popular menu among Koreans. If you think of grilling, you can't miss this menu. Koreans consume pork very seriously. In 2016, it was revealed that the production of meat industry has surpassed the production of rice, which used to be the main agricultural product. . And if you want to get the authentic Korean taste, wrap the meat in Bandarun seaweed sheets imported from Korea. It is a grade A seaweed that is fragrant, crispy, and delicious. . Bandarun, Grade A seaweed rice wraps Available for purchase at all Makro branches or order online at makropro. https://bit.ly/3JLEEU2 Nongshim Shin Ramyun Noodle Soup Instant Noodles Korean Hotpot Noodles (Budae Jjigae) Enjoy Korean style hot pot noodles to the max. Soft and chewy ramen noodles, rich soup, and lots of meat and vegetables, such as thinly sliced Spam, sausage, tofu, tteokbokki, kimchi, Japanese green onions, and cheese. You can also add more ingredients. This is another dish that should be in your restaurant. . Recommended: Soft and chewy ramen noodles, shipped directly from Korea. Nongshim Shin Ramyun Noodle Soup Instant Noodles x 5 packs Available for purchase at all Makro branches or order online at makropro https://bit.ly/3JpMTDT
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3 Korean menus, selected as suitable for selling, can easily open a street food shop.
3 Korean dishes Selected as suitable for selling. You can easily open a street food shop. It can be sold as a main dish or as a snack. Because it is a famous menu item, sold in restaurants. And it can be seen in Korean series that Thai people are familiar with. You can also set sales targets and target series lovers. Plus, add more value and add a variety of toppings. With the coordinates of ingredients that are super easy to find and buy. Tteokbokki served with Kimmari #Tteokbokki served with Kimmari #Both crispy and chewy Tteok-bokki (white rice cake) has a chewy, soft, springy texture. It can be stir-fried with red sauce, which is the main ingredient of gochujang, or used as a topping in various dishes. . Gimmari (Gimmari) is a Korean stir-fried seaweed roll stuffed with glass noodles. It is coated in flour and deep-fried until crispy.⭐️ . Tteokbokki is served with kimmari in gochujang sauce, giving it a different texture, both soft and chewy and crispy. Some restaurants will add value by topping with cheese or boiled eggs. . Choose a series to eat with tteokbokki served with kimmari, then go shopping for seasonings and ingredients at every Makro branch or order online at makropro. . Raw material coordinates 1. Sajo Capsaicin Spicy Sauce (Chili Sauce) 550 grams, increase the spiciness level: https://bit.ly/3sohvkx 2. Janggeum fish balls, sheet type, 1 kg. : https://bit.ly/44nSjHW 3. Mom's Mem Sauce for Making Tteokbokki 1 kg. Homemade recipe: https://bit.ly/45I8dxY 4. Kimmari, Korean glass noodle spring rolls, 1 kg, deep-fried until crispy, eaten with tteokbokki, a delicious combination: https://bit.ly/3YPHL3a 5. Chongga Big Tteokbokki Sticks, 1 kg pack: https://bit.ly/3YN73iA Budaejjigae #Budae-jjigae #Menu for people with lots of friends This menu is considered a perfect fusion food because it originated during the Korean War. American soldiers who came to help fight also brought supplies back home. Budaejjigae or military hot pot has instant noodles, canned ham, sausage, dumplings, meatballs, vegetables and various meats arranged around it. . If it's a Thai menu, it has to be Mama Je Oh. If it's a Korean menu, it has to be Budae Jjigae! The closer the shop is to the university, the better. It opens late so customers like to eat it as a late meal. If you have a lot of friends, order a lot. If you don't have many friends, order a smaller size. But taking pictures is still spectacular. This menu has full value because you can add a lot of toppings. You can add Thai toppings to mix in as well. It combines 3 countries. It's also easy to market. . If you want to make budae jjigae, you can buy everything in one place at any Makro branch or order online at makropro. . Raw material coordinates 1. Sem Pure Soy Sauce Gin S 860 ml. : https://bit.ly/3E7eZ4I 2. Dongwon Lunch Meat, seasoned minced pork and chicken, 340 g: https://bit.ly/3P89BEF 3. Dumdu, Korean pork dumplings, 1000 grams: https://bit.ly/3qKFZE6 4. Nongshim Korean chili powder, coarsely ground, 500 grams: https://bit.ly/44rg8Pc 5. Janggeum fish balls, sheet type, 1 kg. : https://bit.ly/44nSjHW 6.Trajongka Kimchi 1 kg. : https://bit.ly/3KRxQVf 7. Nongshim Shin Ramyun Noodle Soup Instant Noodles x 5 packs : https://bit.ly/3PaDvsa #Korean oysters with kimchi sauce (Gul-Muchin) Now for seafood. Try serving Korean oysters with shells, top with chopped kimchi and pour Korean pickling sauce. It will look more appetizing. You will get to eat fresh oysters that still have a slightly salty taste. For Thais who like spicy tastes, you can sprinkle with chili and chopped garlic to add flavor and color. Eat with Japanese rice and seaweed, it's the best. . Any restaurant that already has oysters on the menu, such as a salad shop or a somtam shop, try adding Korean dishes. I guarantee that orders will keep coming in. . Shop for Korean oyster and kimchi sauce seasonings and ingredients at all Makro branches or order online at makropro. . Raw material coordinates 1. Woomtree Korean Pickle Sauce 2. Jongka Kimchi 1 kg. : https://bit.ly/3KRxQVf 3. Frozen Korean oysters, half shell, size L: https://bit.ly/44oLWV5 4. Bandarun Teriyaki Seasoned Seaweed 4 grams x 6 bags: https://bit.ly/45kpVbi Explore more topics
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