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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's not true 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, you may not make as much profit as you thought. You may even end up with a huge 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 do delivery on the application, they usually put all the dishes on the application. However, some dishes may not be suitable or do 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. This 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 selection have an impact on customer experience. No matter what type of food your restaurant sells, there are some 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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If you are thinking of opening a restaurant, don't forget to analyze financial data, assess the break-even point, and check the risk of failure.
Many restaurant entrepreneurs, especially new ones who don't have much experience, may start a restaurant out of passion and hope to generate income and profit from what they do. But if you don't start with a good idea, it may be difficult and take a long time to get your investment back. It's possible that you feel your way around and may find out later that it's not worth opening a restaurant. For the question of “When will I get my investment back?”, what is necessary is to analyze financial data and assess the ‘break-even point’ before opening a restaurant. The investment amount for each restaurant will vary depending on the size and nature of the business. Makro HoReCa Academy has summarized lessons learned by ‘Ajarn Seth-Setthapong Phadungphisut’, Managing Director of Genosis Co., Ltd., an expert in consulting on business financial management, business valuation, strategic planning, and franchise systems, to serve as a preparation guide as follows: What is the 'break-even point' and what is its benefit? The benefits of break-even point help entrepreneurs know how much cost and sales they need to make a profit. Break-Even Point means the point where income is equal to costs or income is equal to expenses. It is the point where sales are not at a loss but there is no profit. The benefit of breaking-even point analysis is that it helps restaurant owners know how much cost and sales are required to make a profit, including knowing the return on investment period. This helps them see and confirm whether this business should invest or how to adjust the business plan in order to make more profit and get a return on investment in the desired period. Determining the investment amount and estimating the initial investment As for the various expenses or capital required to open a restaurant, there are many different costs that need to be calculated in great detail. You may need to: It is in the assumption or find information and set it as a capital budget for each item , which includes Fixed Cost which is rent, investment in building the store, operating expenses before opening the store, working capital, etc. To make it easier, we have a checklist that we recommend that entrepreneurs must set assumptions and find information to set as an initial capital budget as follows: Rent, design, construction, decoration costs, materials and equipment, business model of the shop, number of employee salaries, etc. all play a part in determining the investment amount. Rent and Deposit Many people may think about the monthly rent, but may forget that in the case of renting a place to operate a business, the owner usually requires a deposit in advance, which should be included in the capital for opening a shop. Design and other printing costs For the design and printing costs, we can provide a minimum and a maximum estimate for comparison, so that there is room to adjust the budget as appropriate. In addition, there are other printing costs used in the shop, such as food menus or other printing. The cost of construction and interior decoration depends on the style and design of the shop, such as what materials are used, how much, and the labor costs for construction and decoration. The cost of kitchen equipment will vary depending on the type of restaurant that will be providing the service. The cost of equipment used in the service section, such as tables, chairs, plates, bowls, spoons, forks, glasses, serving trays, various types of cloth, etc. If the nature of our business is not a Dine In shop but focuses on delivery, there may not be many costs in this section. Public relations media costs according to the marketing plan format, such as sign costs, sign tax costs, online public relations media costs, etc. Raw material funds are deposited into the treasury to prepare for opening both food and beverage shops. Fees for applying for various related licenses, such as Excise Department licenses for selling alcoholic beverages and tobacco, food sales licenses, etc. Human resource costs, such as employee salaries from the preparation period for opening a store, training costs Utility costs include water, electricity, telephone, internet, etc. The cost of consumables refers to the costs incurred for disposable items such as pens, paper, store supplies, etc. Working capital reserves are reserve funds that will be used to pay off various expenses to keep the business running. They may not be invested in assets or equipment, but are funds kept for emergencies, sufficient for operations for at least 3-6 months. Fees for company registration and establishment Operating expenses for at least the first month Know your return on investment (ROI) For restaurant investment, if we want to know the rate of return on investment or 'ROI', we must divide the net profit by the investment and multiply by 100, for example: Suppose we have a monthly profit of 280,000 baht per month. This means that the profit per year (x12) will be equal to 3,360,000 baht. When divided by the total investment of 9,000,000 baht and multiplied by 100 This will result in an ROI of 37.33% per year, etc. This means that after investing in this shop and deducting all expenses, the return on this business will be 37.33%. Many people may have another question: "What is the return rate?" For this issue, let's think about it. If we deposit the same amount of money in the bank or invest it in other forms, what percentage of interest will we get? If we compare it, if we see that the return on investment as calculated is okay, it is considered good. But if we invest and the number of customers is less than expected, the return rate will be lower than expected. This is a risk for entrepreneurs who invest in opening a restaurant. How to know the break-even point and payback period? As mentioned earlier, the break-even point means the point where income is equal to costs or income is equal to expenses. When we know all costs, both fixed costs in building and operating the shop and working capital from the set budget, we will know the cost of running a restaurant, which can be used to calculate the payback period. By dividing the investment amount by the net profit per month. For example, if the total investment is 9 million baht, when divided by the profit of 280,000 baht per month, the payback period will be 32.14 months or 2.68 years, etc. From the example given, if we open a restaurant with an investment value of 9 million baht and the analyzed ROI is 37.33% per year and the investment will be returned after operating for about 2 years (2.68 years), we have to ask ourselves, "Are we satisfied with the return rate and the investment return period?" If we are satisfied, we can follow the business plan and investment budget that we have set. However, if the answer is "not satisfied," we will have to analyze further what we need to do to get a faster return on investment. We need to find a way to reduce investment in certain areas without affecting the business plan that we have already studied and researched. 'Net Cash Flow' and 'Net Present Value': Important Things to Know From the accounting plan, the important thing that entrepreneurs should remember is that even though we plan finance and accounting to know the money and profits that will be received in the future, the value of money at different times may not be the same because as time passes, the value of money changes, which will gradually decrease. Therefore, we must find the 'net cash flow' to find the 'net present value' ( Net Present Value or NPV is the difference between the total present value of the net cash flows throughout the project's life and the present value of the investment, using any 'discount rate' to adjust the value of the cash flows that occur in each period to the same point, which is the present). NPV > 0 Can invest, the return on investment is higher. NPV = 0 It is worth the investment, but other factors besides money should be considered. NPV < 0 Should be avoided, the return on investment is less. Calculating net present value is useful in order to analyze how much money we receive in the future will be worth in the present compared to our current investment in the long run. To know the rate of return on our investment and what the future returns will be like. To consider whether a restaurant business is suitable or worth investing in, as shown in the formula and examples below. This is considered quite a complicated matter, and beginners may need to spend some time understanding it. Therefore, it is recommended that you try to study the online course taught by Ajarn Seth-Setthapong Phdungphisut on the subject of studying the feasibility of the restaurant business. The content in this section will be in Chapter 5: Financial Feasibility Analysis and Chapter 6: Investment Case Study, which is guaranteed to be beneficial for all entrepreneurs. Click to register for free! >> http://bit.ly/3a5tOUM Benefits of financial data To help us make decisions more easily To be used as data for analysis on how we need to adjust our business plan in order to achieve a satisfactory profit and payback period. Data and assumptions can be adjusted if we see a need for better returns, such as reducing investment or expenses (but minimizing quality), or finding ways to acquire more customers, or charging more for products and services, etc. This information can be used for analysis and to create strategies for operations. This information will be very useful because it will allow us to know what needs to be changed in order to be ready to compete and achieve the profits or results as expected. Click to read interesting articles from Makro HoReCa Academy. Gathering Food Delivery Knowledge Sources to Fight the Crisis Newbie opening a restaurant Restaurant Management Marketing for Restaurant Business Restaurant Interview Selection of raw materials and equipment Food recipes News and member privileges Zero Food Waste
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What do you need to know to open a successful coffee shop? To make a profit, please customers, and have a business that can survive in the long term.
Although coffee shops have sprung up in the past 3-5 years, the coffee shop business can still grow if the shop is managed and marketed well. Today, MHA invites you to learn what you need to know to open a coffee shop in order to be successful, satisfy customers, make a lot of profit, and have a long-term business. It will be divided into 6 main topics as follows: Know your target audience. You need to understand that coffee shops in different locations have different customer groups. For example: Coffee shops in educational institutions: Customers are students. They usually come in groups with friends and have purchasing power. Although some menus are expensive, they can share the cost of coffee or dessert. Coffee shops in this area must have a variety of menus because this group likes to order other menus besides coffee, such as blended cocoa, chocolate, smoothies, and add cakes, pies, ice cream, or bingsu to the menu. If you are near a university, there should be power outlets and free Wi-Fi or a meeting room because during exams, students often come to study and order a lot of coffee. Coffee shop in office area Customers are working people - office workers. Shops in this area must focus on coffee menus because this group of customers mainly orders coffee. There will be a lot of customers coming in and out. Many customers will choose the shop based on speed - not a long queue, more than the taste of the coffee because they have to rush to buy and go to work. Therefore, the big question is how to make the fastest and most delicious coffee. As for the dessert menu that is suitable for this group of customers, what can be eaten with coffee and bought to eat at the work desk, such as croissants, sandwiches, cookies, etc. The shop can add special coffee menus, such as Cold brew, which is extracted in advance and put in a cabinet, which will increase sales for the shop. Electrical outlets and free Wi-Fi must also be provided. Coffee shops in gas stations . The main customer group is drivers, so the coffee must be strong and have a lot of caffeine. They are in a hurry, buy quickly, go quickly, and don't sit in the shop for long. So the coffee should be available quickly. There is no need for power outlets or Wi-Fi. The shop must open early and close late in order to sell in time. Sold with snacks that can be taken to work or in the car conveniently. This group of customers can become regulars because they drive past every day. There are still many locations that need to understand their customer groups well, but in summary, we need to know first “who the customers are, what age range, when they drink coffee, and what they like to drink or eat” so that we can plan the menu and manage the shop to meet the needs of the customer group as much as possible. 2. Know your competitors , especially the coffee shops in the same area as yours. Within a radius of 5 kilometers, we must definitely analyze the competitors' selling points first and plan to make the store different from the competitors by analyzing the following store elements: What is the coffee menu of the shop? Both the shop's drink menu and the desserts that are sold. What is the most outstanding menu that the shop recommends? What desserts are there? You may have to try them to see what is the real highlight of that shop. What is the price range of each menu item? Is it premium or medium? And what customer group does it target? What style is the shop decorated in? Because coffee shops generally have their own character, which is reflected through the decorations inside and outside the shop, as well as the uniforms of the staff. What promotions are there? In addition to discounts, exchanges, free gifts, you have to look at what media competitors are communicating on and what marketing strategies they are using. Let's think simply that we must not be afraid of our competitors, but we must analyze carefully. No matter how good our competitors are, our shop must be better than that. 3. Know your coffee. Different coffee varieties have different flavors and caffeine content, which makes them suitable for different customer groups. For example: Arabica has a distinctive aroma, soft taste, sweet and sour flavor, soft body, low caffeine. Arabica likes cool weather, 15-24 degrees Celsius, must be grown in high areas above sea level, about 800-1,000 meters or more. For Thailand, it is often grown in the northern provinces, mountain areas such as Chiang Rai, Chiang Mai, Lampang, etc. The taste will be different in each planting area and roasting style. Robusta is rather pungent, its flavor is stronger and more bitter. It is grown in low areas, at an altitude of only 500-600 meters above sea level. It likes humid air and a temperature of 24-36 degrees Celsius. In Thailand, it is usually grown in southern provinces such as Chumphon, Ranong, Surat Thani, etc. It is mostly used to make instant coffee because it has a higher caffeine content than Arabica. Due to the different characteristics of coffee beans, it also affects the choice of coffee for each group of customers. For example , students do not like to drink coffee that is too strong or bitter. We may choose to use medium-roasted Arabica coffee. For gas station customers , they may use Robusta or dark-roasted Arabica coffee to get a stronger, stronger taste, suitable for driving. Office workers tend to like coffee with a lot of caffeine to stay awake all day. They may use Robusta mixed with Arabica coffee to give a fragrant aroma but a more bitter taste. 4. Know the equipment. The first thing that we usually think of when thinking of coffee shop equipment is: Coffee makers: There are many models and prices at various levels for coffee makers. Some models cost hundreds of thousands of baht, which will result in a high price per cup of coffee. For newly opened shops, it is recommended to look at your own budget as a primary factor and also at the number of target groups. If you calculate that you will have sales of more than 100 cups per day, you need to look at a coffee maker with a large boiler (boiler) of 7 liters or more and have 2 brewing heads in order to be able to make coffee in time for the busy orders and to be able to brew all day. The coffee grinder is the same. It must be stable. The ground coffee powder must be consistent. And do not add heat to the coffee because it will reduce the aroma. For beginners, try using an automatic grinder first because it will cause less loss, brew quickly, and the taste is stable. TAMPER for pressing and spreading coffee powder before entering the brewing machine. It can be considered a barista's guide tool. It is usually included with the brewing machine. Or try finding a macaron-style TAMPER to use because it helps control the taste very well no matter who is pressing it in the shop. Photo from HOUSE WORTH Blender: To make blended drinks, you need to buy a size that can blend ice and produce a good speed per glass. You should choose a blender with a high wattage, or 1500 watts or more. In addition, there are measuring equipment such as shot glasses, measuring cups, scales, which must be considered to buy with standards because if the amount is incorrect or the measurement is not correct, it will affect the taste of each cup of coffee. For refrigerators and snack freezers, choose the size that is appropriate for the shop as well. In summary, choose to buy equipment with standards or reliable brands and consider the after-sales service of the equipment as important. 5. Know the coffee recipe. You must first learn the basic coffee recipe, at least 5 recipes, which are: - Espresso - Latte - Iced Cappuccino - Iced Espresso - Iced Mocha Frappuccino For coffee brewing recipes, there are many institutes that teach them. You can take a course or try studying coffee recipes and basic menu making methods for free! In the course, Open a coffee shop to make money (click to apply in the upper right corner). And for the mixed drink menu, you can see the recipe and method in 5 Mixed Drinks to Make Money! That Entrepreneurs Should Have in Their Shops. Click to read now. 6. Know the coffee business marketing. Starting a coffee shop just because you love it cannot make your shop survive in the current business system. Therefore, we need to understand the coffee shop marketing first. We can start by studying the feasibility of the business. We need to know who our coffee shop sells to, where our customers are, and how much customers are willing to pay. Are there any other distribution channels? How do we operate? How much are the operating expenses? How much is the total investment? Let’s think of a hypothesis first and find information to support our shop idea. Then we will see how profitable or loss our shop will be. When we see the feasibility, let’s try to make a business plan first. Because making a business plan is like testing a business on paper before actually investing. This will help us choose the right business management strategy to generate the most profit. A business plan needs to collect real data or conduct market research to collect data. In addition, a business plan can also be used to request funding from financial institutions. Even though it sounds complicated because it is a matter of business management, it is important to understand it in detail first. And if you want to understand the feasibility of the coffee shop business, try studying more in the free course, Studying the Feasibility of the Restaurant Business (click to apply at the top right corner) by Professor Seth Sethaphong Phadungphisut, Managing Director of Genosis Co., Ltd., a consultant for restaurant and franchise businesses. These 6 points are just basic information before you decide to open your own coffee shop business. If you are not satisfied, try studying from a free course. Open a coffee shop to make money by Ajarn Benyapa Naowarn, a coffee making teacher and 4-time barista champion, nicknamed the "Witch of Making Coffee" and owner of Benyapa Coffee Academy, to gain more ideas on opening your own coffee shop. Come back and find out more tips on managing a restaurant business with MHA in the next episode. You can learn more about “Coffee” in other topics here. 5 things you need to know before entering the coffee shop business Delicious coffee, don't overlook the choice of coffee grinder Deep dive into choosing the right coffee machine for your shop. Choose a coffee maker that meets your needs for greater value. “Ice” is clean and safe, and you can choose it. Just have an ice maker at your shop. Win over customers with popular drink menus that are popular in coffee shops. Increase your coffee shop's revenue with daily special menus. Transform a simple coffee shop into a place where everyone must check in. Turning casuals into regulars, attracting new customers
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Learn from the owner of INDY hot pot noodle shop who failed 15 times until it became a 100 million franchise!
How many times have you failed in your business life? I'm sure that amidst the new wave of COVID-19, there must be a storm of crisis for restaurant entrepreneurs to overcome. Sadly, some entrepreneurs are unlucky and have to close down their businesses. And when that time comes, many people may lose their motivation to move forward. If that's true, we'd like you to read the story of a young entrepreneur who had failed 15 times before he bravely got back up and was able to successfully create a famous noodle franchise brand called 'INDY Hot Pot Noodles', which currently has more than 400 branches nationwide. I'm sure that the story of 'Khun Toey-Kesamphong Huang Jing' will definitely inspire many people to get up and fight on!! Failed 15 times...but never thought of giving up. Finally got to taste success. 'Khun Toey-Kesamphong is really worried.' Pioneer of INDY hot pot noodle brand The INDY hot pot noodle brand started 5 years ago. Before that, this young man had tried and failed and invested in many things, such as an Isaan restaurant, a fried meatball shop, fried honey bananas, selling fruit, fried egg rice, grilled pork, sandwiches, a computer equipment shop, soy milk, traditional coffee, grilled squid, popcorn, etc. But every time, nothing came close to success. Of course, when he experienced repeated failures, what he could not help but feel was hopelessness. “In a way, I was very discouraged. I felt quite depressed. At that time, I felt very bad. I did not even have enough money to save up to buy milk for my child. Even selling the products, both capital and profit combined, only made 800 baht. That day was the day I felt the most sorry. What should I do to make my child and family more comfortable? But at that time, there were no other options. There was only one way, which was to fight. I had to fight and never stop.” “I am lucky to have a wife who believes in me, is my friend, and has always encouraged me. My girlfriend used to be a junior executive of a large company. Because she believed in me and wanted to make my business very successful, she took a risk and resigned from the company. She chose to take a chance on this investment and create the INDY hot pot noodle brand with only 3,000 baht in capital. At that time, I could not see the future of how this money and this noodle shop would be successful. But she chose to believe in me.” After overcoming many obstacles and failures, with a fighting spirit and never giving up, the wounds she received along the way became lessons that made Khun Toey run her business wisely. Today, 'INDY hot pot noodle' has grown into a franchise noodle brand with 440 branches all over Thailand. It has also expanded to other countries, earning over 100 million baht. All of this took only a few years. “Of the 440 branches, we manage 2 ourselves, while the rest are franchises. We also have branches in Cambodia and Laos, which have just opened. We intend to have a master branch in each country that will be expanded in the future. But right now, we are still in the market testing phase there and making the system more rigorous first.” Because I have failed in the past...I have learned a lesson and used it to create a different and creative business. The highlight and selling point is the hot pot. And there are many delicious dipping sauces to choose from. “After I failed in business many times, I saw where I went wrong. At that time, I thought that food was a business that people would eat anyway. So I tried selling my grandparents’ Ratchaburi noodle recipe. But among the many noodle shops, I wanted to make it different from others. So I came up with the idea that we should try making hot pot noodles for people to eat while it was hot. There were 3 types of dipping sauces for people to choose from. The containers used at that time were cups and bowls from home. Each bowl of noodles was different. So I named it ‘INDY Hot Pot Noodles’. Because of its good location and novelty, there were a lot of customers who came to eat and took pictures to share on social media. When it sold very well, many people contacted me to buy a franchise.” It wasn't in a hurry to sell the franchise that led to its success. Even though there were many people interested in buying the franchise at that time, Khun Toey was not in a hurry to sell. What he did was to ask for more time to study first. “ Because I myself have failed in many things, and I think that doing a franchise means we have to lead those who trust us to do business with us to be successful together. So if I myself do not understand it well enough, and we lead them and fail, and if that capital is the last of their lives, I will feel very bad. Because one mistake I have always made in my previous business is that I do things based only on my fighting spirit, but I did not study and find knowledge about the business that would make it worthwhile. So this time, if we have to do a franchise, I have to study and find knowledge about it thoroughly first. ” Khun Toey spent 8 months training in a course from the Department of Business Development. He learned about the principles of doing a restaurant franchise business and used it to create a system for the INDY stewed hot pot noodle brand. “If you want to give advice to a shop that is currently selling very well and has people asking to buy a franchise, I would like you to ask yourself first, how well do you understand what selling a franchise is, what you will sell to the buyers, what you will take care of them afterwards, and the questions they will have to give you, there will be many questions, such as why after buying it, the sales are not as good and successful as the franchise owner himself, why he did not make a profit, because when the franchisee (franchisor) agrees to pay the franchisor (franchisor seller), that is what they expect. How to manage to make a profit is something that you need to know completely and in detail. Otherwise, you should prepare yourself. At most, you will only be able to sell the franchise, and after that, prepare to receive criticism from the franchise buyers, which in the long run will not allow us to achieve sustainable success.” Advice for those who want to invest in choosing a franchise “On the other hand, those who are thinking of buying a franchise must first look at their real needs, such as what kind of business do you want? Buy and sell, wholesale or retail? A franchise business is a business that sells systems, management, image, and customer care. Therefore, before investing a lump sum of money in a business, investors should study the information clearly first to see if the company or franchise you want to invest in has answered all your questions, such as what their system is like, how they have a system to take care of franchisee members to be successful together, etc. ” “If they still can’t answer, I think you should think carefully first. Because holding onto money during the transition period when we are about to pass the COVID crisis like now may be the only opportunity you have left. Therefore, I would like you to be careful. Fortunately, today’s world has easy communication, fast access, and you can search the internet. Look at the information to see how stable and reliable the franchise brand you are interested in is, whether there are any institutions that guarantee it, and what the attitudes and mindsets of the franchise brand’s executives are. It’s not like you invest today, and in 3 months, they stop and abandon you. What will you do?” Highlights of the INDY hot pot noodle brand When asked about the strengths of the INDY hot pot noodle brand as a franchise brand, we can summarize the important details as follows: 1. It is a brand that is in the middle between 'Product Franchise' and 'System Franchise', which means it sells both products and systems , i.e. there are products that are locked products that need to be purchased directly from the brand, such as concentrated seasonings and spices. As for other ingredients, INDY hot pot noodle uses a system of contacts with reliable suppliers to make it convenient for customers. The brand also prepares a customer care system in various necessary aspects, such as planning the business in advance every 3 months, creating new menus to strengthen the team, and doing marketing and helping the branches with public relations all the time. 2. The initial investment starts from 19,900 - 159,900 baht , divided into 3 main packages: The starting package of 19,900 baht is suitable for customers who already have some equipment and have an idea that wants independence, such as wanting to buy more to sell in their own made-to-order restaurants, such as in food courts in shopping malls or gas stations. The second package costs 39,900 baht, which is suitable for carts or noodle counters, which have almost all the equipment prepared. Except for gas and tables and chairs, package 3, which is the main package priced at 159,900 baht, is suitable for investors who do not have much time and want the company to handle everything for them. Franchise buyers only need to provide a location. The brand will send a team to analyze it. If it passes the set criteria (analyzed from population density and the number of competitors in the vicinity), then the store can be opened. But if it is not suitable, the brand will find a suitable area to present to customers. Rough draft of the package, full-scale store, to actual branches Overcoming the COVID-19 storm Since the difficult period of COVID-19 for more than 1 year, the INDY hot pot noodle brand has helped take care of and support franchisee members to get through the COVID storm together. “Of course, the problem caused by COVID is that customers are using the service at the shop less. But the company has already predicted that this situation will definitely happen. Since the news in Wuhan in the beginning, we thought it would end within 5-6 months. We didn’t think it would drag on for a year like this. As I said, we have to answer the questions from franchisee members about why they pay the company. Therefore, in this situation, we have to play a role in taking care of and supporting every branch to get through this crisis together. What we predict is that delivery will play an important role in helping the business survive. So we invested in hiring professional photographers to take beautiful pictures of each menu and send them to each branch to adjust and use on the food ordering platform and social media of each branch to attract customers and increase sales. We also focus on packaging to make customers remember our brand by putting the INDY hot pot noodle logo, including contact channels such as phone numbers or the shop’s page, which helps to create repeat purchases.” Delivery is the way out Additionally, there is a Drive Thru food delivery point where customers do not have to get out of their cars. “In addition to providing technical support to investors and arming them for the competition, we have also set measures for each branch to follow in various cases, such as preparing protective equipment and maintaining cleanliness, and what to do if an infected person comes to use the service, such as closing the store and doing deep cleaning, organizing at-risk employees to get tested immediately, and informing customers via existing contact channels, etc., to build confidence in customers and allow the business to continue operating as quickly as possible. We have prepared both documents and video clips to communicate with members about these matters all the time. Most recently, we have added Drive Thru service so that customers do not have to get out of their cars. We are trying to set measures and find ways to deal with problems before they actually happen so that the branches know what to do to reassure customers and find other solutions. I think that keeping up with news and the importance of data is very important in our world today because it will allow us to plan to deal with situations and look for opportunities correctly.” Turning crises into opportunities Because he is always following the news, Khun Toey always tries to find a backup plan for doing business. Because he sees that the COVID-19 outbreak will have an impact on the restaurant business, he has thought of making instant noodle products under the brand 'Tun Siam (Tun Siam) by Indy Hot Pot Noodles ', which has 4 flavors in total and uses sterilization technology. Inside the bag, there are all the noodles, meat and soup. Just put it in the microwave or boil it and you can eat it immediately. It can also be stored for up to 2 years without refrigeration. At first, we thought we would sell domestically and in branches, but when we went to set up shop at a trade fair, we received overwhelming orders to sell overseas, mainly in Hong Kong. At present, our production capacity is still insufficient for domestic sales. This is a good example of looking for opportunities and adapting to the situation. Turn crises into opportunities with instant noodle products. 'Tun Siam (Tun Siam) by INDY Hot Pot Noodles' There are 4 flavors in total. Send encouragement to fellow entrepreneurs “I would like to say that when a global crisis like this happens, there will definitely be things that you will lose. It could be someone close to you who you love passing away, your business going bankrupt, but there will be things that you will still have. Don’t forget that. I would like everyone to look at what is left and develop what is left to make it progress, to the fullest. Don’t think about what has been lost because it cannot be brought back. Please focus on what you have left and find a way to find opportunities to grow from there. Opportunities are still all around us. Even in a crisis, there are still opportunities, if we just look for them. I also think that in the misfortune of a global crisis with so many losses like this, there is also the good fortune that we still have the opportunity to learn. If you are a businessman and today you can get your business through this, in the future other problems will be minor. I understand that everyone is having a hard time, but I would like to send encouragement to you to be patient. If we can get through this COVID-19 pandemic, later on, if we encounter problems such as falling sales, suppliers raising prices, etc., these things will become minor problems if you can get through this.” TIPS for operating under the COVID situation Focus on Delivery through food photos and packaging that reflects the branding, which helps customers remember our shop. Focus on food quality to ensure long-term sustainability of your business. Reducing quality under these circumstances will disappoint customers and prevent them from making repeat purchases, and your business will not be sustainable. Communicate about the store's cleaning and safety measures through all channels, post photos and the store's cleaning schedule to build confidence among customers. If a case occurs, take action to close the store, clean and disinfect it urgently, arrange for employees who are at risk to get tested, monitor and quarantine themselves, and communicate with customers immediately. Look for new channels, opportunities and ways to increase sales, such as adding Drive Thru services and thinking of new products to help increase income. Data is important. Always keep up with the news and have a backup plan in advance. For entrepreneurs interested in the INDY hot pot noodle franchise, you can view more information at Facebook: Indy Hot Pot Noodle Franchise or contact us at 064-150-7227,097-261- 4690 and Line.
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Tips for choosing a menu for delivery food sales that beginners should know! Let the shop sell well and deliver directly to customers on time.
For beginners or restaurants that have never done delivery before and need to start doing delivery during the lockdown according to Covid measures, today MHA has tricks for choosing a delivery menu so that the shop sells well, can cook and deliver food on time and create satisfaction for customers until they become regulars of our shop. Starting with 1. Put yourself in the consumer's shoes. If it were you, how often would you order this menu? Many restaurants must have made mistakes because they thought their menu looked delicious and customers would definitely order again. But that is just our perspective, because we have to promote our own food anyway. Try to let go of that feeling for a while. Try to think that if we were the customers, how would we decide to choose food? For what reason? What are the conditions for ordering food? Try to think of 5-10 menus that you are confident are the most delicious. Then see which menus are easy to deliver. Then test with people around you first to see which menus are worth ordering and which of our menus are likely to be ordered frequently. 2. Limit the menu in the restaurant. The more menus there are, the more disruption the back-office kitchen system will have. Imagine 20 boxes of food with 20 different menus. Each box has different details, including ingredients, seasonings, etc. When we just started, our team was small. Let's imagine that if a customer orders 10 different boxes, how long will it take to create the complete menu before it is sent to the rider and delivered to the customer? It's different from eating at the restaurant, where we can gradually serve the customers. Sample images from Zen @Lineman store Therefore, we should limit the menu at the shop, not to have too many varieties. Focus on bringing 1 ingredient to expand the menu into a variety of similar dishes, such as grilled salmon with salt, which can be used to make another menu as grilled salmon with soy sauce, pork yakisoba can be expanded into chicken yakisoba, seafood yakisoba, or vegetarian yakisoba. This will reduce the steps in preparing each ingredient, deliver it to customers faster, and also reduce the workload of kitchen staff. Sample images from Zen @Lineman store And if you want to increase sales per bill, you can organize a promotional food set or in the delivery app, we can create an add-on item for that menu that can be eaten together or it can be a snack, such as grilled salmon with salt. You can add on items such as wakame seaweed, miso soup, steamed eggs, takoyaki, gyoza, etc. Or you can bring a drink menu such as iced green tea, mineral water, coke, sprite, etc. Or in the case that customers order via Line directly from our shop, when the customer orders the desired menu, before closing the sale, we can offer a snack menu or a drink that can be eaten together, such as "Would you like some karaage chicken to eat as a snack? There is a promotion now for a discount of ...." Don't forget to brief the admin staff in this part well. Want to design a menu to win over customers? Find a signature menu for your restaurant that looks delicious from the moment you see the menu sign. We recommend a free online course on how to design a menu to win over customers and generate income like a pro. Suitable for restaurant owners who want to create new menus or want to adjust your existing menu to become a best-selling menu for your restaurant. 3. Must be delivered within 30 minutes. This is important because if it were a customer, they would definitely want to eat hot food without having to reheat it. Including the issue of food safety, always keep in mind that customers expect good quality food, even if it is a delivery. The food must be hot. When opening the box, it is still hot, like eating food that has just come out of the oven. In addition to cooking, the packaging must also be good. Some food boxes cannot retain heat. Suitable for short trips, such as buying from a shop to take home or to work. However, for delivery, the box must be strong because it must be stacked with other food boxes. And must retain the heat temperature for a certain period of time. The packaging of food must not spill or make a mess, especially food that can flow. It must not spill out and mix with other food in the same box. Additional must be put in a bag and the bag must be tied neatly before packing in the box again. It is recommended to invest in quality packaging that is strong and can retain heat well in order to maintain the quality of the food so that it reaches the customer's hands at its best. If you have some capital, make a shop sticker and put it on the packaging. Or if you have enough capital, order packaging that is your own for your shop. It is considered marketing using packaging. More : Study about packaging at Choose Delivery Packaging that is Convenient for the Shop and Comfortable for the Customer and How to Create Branding through Food Packaging, Add Value, Create Difference, and Make Customers Remember Our Shop. 4. Conduct testing before opening a real store. If everything is planned, try testing it for 2-3 days first. Start with acquaintances. You can do a full test, which means receiving the full menu that you can make from acquaintances, relatives, or friends. And see how long it takes you, from the order-taking process, cooking, to delivery to customers. Try delivering yourself or hire a motorcycle taxi first. Then see if, in the worst case, there are too many orders, you can’t make it in time, and the delivery is delayed until the food is all gone. If the food is already cold, is the taste of the food we made acceptable? How many minutes are delayed? Are there enough ingredients each day? Etc. Always remember that good food sales planning must be pessimistic first. Don’t be idealistic because this is business. Data from the store opening test will help us see the weaknesses of the store more. Use it to decide what elements to add to make the delivery food store as complete as possible, such as whether to add assistants or cut out some menus to make it ready in time. And you have to calculate whether this food sales test will make enough profit to sell in the long run if it actually sells. More : For more details, you can study this section from Food Delivery Success Strategy. Summary of interesting highlights from 3 experts at Smart Restaurant Plus. Now let's take a look at a case study on choosing a delivery menu. First case A shabu buffet restaurant, customers usually eat at the restaurant, never have delivery service. But when delivery is required, it is sold as a set meal. The set includes meat, vegetables, dipping sauce, and glass noodles. It is a small shabu set that can be boiled in a small pot. But when surveying customers, it was found that some customers do not have a stove or electric kettle. Therefore, there are limitations in bringing meat and vegetables to boil until cooked. Therefore, they cannot order a small shabu set often. Therefore, the restaurant added a dry roast duck noodle menu that can be eaten immediately. And a shabu menu that boils everything until cooked. Separate the soup and dipping sauce for customers to heat up in the microwave conveniently. As for the small shabu set, it targets customers who have a stove or electric kettle at home. The second case Made-to-order restaurant. Normally, customers will come to order food at the restaurant with about 20 menus to choose from. When it comes to delivery, we choose to take out the 10 best-selling single-dish menus in the restaurant that are suitable for delivery and can be made quickly as the recommended lunch menu. We sell them on the restaurant's delivery platform and social media, and add tom yum and clear soup menus to the dinner set for home delivery. The third case. A newbie wants to make steak menus to sell online. The owner of the shop is capable of making steak in many styles with side dishes. Therefore, he chose 5 steak menus: spicy chicken steak, black pepper pork steak, pork chop steak, beef steak, and salmon steak with side dishes of vegetable salad and French fries. He added additional menus to be French fries and tuna salad. After testing with a sample group, it was found that these 7 menus had the most orders and could be made in time if there were 35-50 orders per day. They could be delivered within 25 minutes within 25 kilometers from home. He also made a promotion to arrange a special price steak set. For newbies, he would like to study from experts and additional case studies on the MHA website as follows: 5 Tips! How to do Food Delivery to survive, make a profit, and not go into the red How to build a street food delivery brand of 'Kheang', successfully expanding to over 80 branches in 2 years 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 Photo credit: Lineman
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Overcoming the crisis! Giant pizza with a variety of strange toppings "Ah Tee Giant Pizza" changed his career from a tour guide to opening a shop until it was successful.
Of course, many shops and lives in the restaurant business have undoubtedly been affected by the COVID-19 pandemic. But in difficult times, if we do not give up, opportunities and hopes will not disappear completely. Such as the story of 'Phongsawat Petchjamnong', a former young tour guide who was affected by COVID. So he dusted off his pizza-making skills and opened 'A-Tee Giant Pizza', a fresh-dough pizza oven, the only one in Khok Si Village, Khun Thong Subdistrict, Bua Yai District, Nakhon Ratchasima Province. He also created a variety of strange Isan-style pizza toppings, which has become a rising star pizza shop with many people contacting him to buy a franchise. Former tour guide beats Covid by dusting off 'pizza skills' Mr. Phongthawat Petchjamnong, the former young tour guide who pioneered the giant pizza shop Atee “Before turning myself into a tour guide, I used to work at a pizza restaurant in a hotel in Pattaya. I worked as a tour guide for 6-7 years. But when COVID came last year, everything went to zero. I still remember that on March 17 of last year, there was no work. When the last group was sent off, there were no tourists. So I opened a restaurant in Bangkok, selling made-to-order food, jim jum, and noodles. But after about 6-7 months, the COVID situation made it impossible to continue. I had no money, so I decided to close the restaurant and return to my hometown in Korat to settle down. At that time, I thought to myself that the investment I made in renting the restaurant and buying plywood to decorate the restaurant, when the restaurant had to close down and the wood was immediately scrap. I thought about what I would do next. I had some pizza-making skills, and when I was a tour guide, I traveled to many countries, including Russia, England, and Italy, and I even went to study pizza-making there. So I decided to try opening a pizza shop. And from the lessons I learned from my mistakes when I opened the shop, I thought that if I was going to invest in opening a shop this time, I would rather make it a food truck. Because if we want to move and park anywhere, we can do so. And luckily, I had previously graduated in engineering. So I designed a special pizza oven that can use both gas and charcoal systems. It is made of aluminum to make it lightweight because it has to be transported with a food truck. But it is also specially designed to distribute heat well. A pizza truck that was intended to open at Asiatique but became popular in Yamo City instead. A large charcoal pizza oven specially designed to go anywhere in your truck. In fact, Mr. Phongtawat planned to park this pizza truck and sell at a popular tourist attraction like Asiatique. But when the food truck was finished, the second wave of COVID-19 hit again. So the young man decided to settle down and open a shop in his hometown. Since there are almost no original pizza shops in Nakhon Ratchasima Province that use fresh dough and charcoal ovens, Ah Tee's giant pizza shop has received a lot of attention from the people of Ya Mo in that area. Satisfying the locals' tastes, creating unique Isan-style pizzas One of the selling points is the 30-inch pizza, which is currently the largest pizza in Thailand, and is popular with large groups of customers for special occasions. When it first opened, Ah Tee Giant Pizza had a selling point as a food truck with a specially designed charcoal-fired pizza oven. The pizza dough was freshly mixed in-house, which was a unique recipe that combined Italian and Russian styles. At first, there were more than ten standard pizza toppings that many people were familiar with, such as Hawaiian, ham and cheese, bacon and cheese, seafood, baked spinach and cheese, black olive bacon, tuna deluxe, salmon deluxe, margarita pizza, etc. In addition to the locals, there were also foreigners living in the area who gave a very good response and support. “Another selling point of our shop is that we have a variety of pizza sizes, starting from 12 – 14 – 18 – 21 – 24 – 26 to 30 inches, which is probably the largest pizza in Thailand at the moment. Large pizzas are popular among groups of customers, such as ordering them for birthday parties or parties. We also offer free delivery within a 5-kilometer radius. The idea of creating pizzas with unusual toppings started when someone was selling red ant eggs one day, so I bought some. I tried making them and they popped in my mouth when I ate them and they were really delicious, so I put them on the menu.” Red Ant Egg Pizza, a local Isan pizza that has been creatively created as the first step Red ant egg pizza is a new and creative innovation that incorporates local ingredients and also showcases the unique identity of being an Isan person. It was quickly accepted by the people of Bua Yai District and nearby areas in Nakhon Ratchasima Province. News of it spread by word of mouth, causing people to make a great effort to come and try it. And when the strange pizza toppings like red ant eggs were the first to launch, many other strange pizzas followed, such as durian, 'Ding Phasutha' or fried frog, pupa, coconut beetle, deluxe snakehead fish, '4G' or 4 types of insects including crickets, gison, gina, and jipoom, 'Three Single Men' (coconut beetles, pupa, and bamboo worms), black pepper frog eggs, and finally the latest pizza toppings, cannabis and bacon cannabis, which use only legal cannabis. Screen Shot 2021-07-03 at 15.43.20.png 2.27 MB A variety of creative pizza menus with strange toppings, from durian, fried frogs, worms, to marijuana. The difference is the selling point…if you want to go, you have to go all the way. “Our pizza shop has an average sales volume of about 100 trays per day, and in some periods, it’s very good, sales have shot up to about 200 trays per day. The average income per month is between 100,000 and 200,000 baht per month. I think that our constant creativity in creating new pizza toppings is a highlight that helps make the shop well-known and well-received. Luckily, I’m someone who likes to do everything to the fullest. I enjoy coming up with new pizza toppings all the time. We never stop making them, which is why our shop has a unique selling point that sets it apart from others.” “In addition, using local ingredients such as red ant eggs, insect larvae, etc., other people might think it’s strange, but the local people in my area eat these things. I tried it myself until the taste was okay, then I was sure it was good and sold it . We have to dare to experiment and present new things, and this kind of novelty is a selling point that gets word-of-mouth feedback. In the past, people have driven hundreds of kilometers to eat here and have been invited to appear in the media. Various pages have shared our story, which helps advertise and publicize our shop very well.” Announcing the birth of a rising star pizza franchise in the Northeast Due to the good response, Pongtawat has been contacted by many people to buy the 'A-Tee Giant Pizza' franchise. This is a success that has come in a very short period of time after opening the shop for less than a year. He himself admits that it was an unexpected success. “Right now, there are many people interested in buying the franchise, probably around 10-12. I am still accepting applications, but I think we want to accept only one in each province. Our franchise starts at around 40,099 baht and up. We will teach you how to make pizza, whether it is Italian or American style, including recipes and techniques. But that does not include the oven. Screen Shot 2021-07-03 at 16.07.58.png 1.44 MB If you order an oven from overseas, you may have to pay 200,000-300,000 baht or more. But if you buy a special oven that we designed ourselves, the price will start from around 100,000 baht or more, depending on the size of the oven you want. Those who buy a franchise from us and use the brand name Atee Giant Pizza will have to buy dough, sauce, and cheese from us to control everything to the same standard. And we will also have a member care system where we can consult each other all the time. Or if there is a problem with the oven, you can notify us at any time. For anyone interested in buying a franchise of Atee Pizza Giant Tray, you can contact us to discuss and inquire for more details via Facebook Page: Atee Pizza Giant Tray or Na Tee Fa Na Korat or call 062-373-7112. Keep learning…never stop developing. With life taking an unexpected turn due to COVID-19 and many others may be facing similar situations, as the owner of A-Tee Giant Pizza, who was able to successfully turn the crisis around and survive the storm, we asked him to share his lessons. “I think that whether we are in Bangkok, in the countryside, or anywhere, if we are determined to earn a living and determined to learn, we can survive no matter where we are. For me, I like to learn new things. Whether it was when I used to work in a restaurant or as a tour guide, if I had free time, I would always find something to learn. I went to study how to make rubber pillows and mattresses, dried fruits, and solar panels. I can do all kinds of technical work.” “Honestly, even though I can do many things, I don’t think I’m good at it. Because with the COVID crisis that happened, I almost couldn’t survive on my own. I’ve experienced everything, such as not having money to pay for cars, houses, and many other things. But I think that if we are determined, don’t give up, and keep learning new things, and always think of ways, like myself, I try to make a difference by inventing new pizza toppings. In the future, I still have ideas to develop this business further. For example, right now I’m trying to experiment with growing durian because our durian pizzas are selling very well, but durians are very expensive. So if we can grow it ourselves, it will be economical and we can open a pizza shop in a durian orchard. I also want to make pizzas that are larger than 100 inches. I want to open a branch in Korat city using a newly designed oven, a charcoal oven with a conveyor system . We must not stop thinking about learning, developing, and finding opportunities all the time. I think that if everyone thinks like this, they should be able to survive the COVID crisis as well. And if we can do that, everyone should be stronger.” TIPS FOR STARTING A BUSINESS UNDER COVID SITUATION Making a creative difference Never stop innovating and trying new things and dare to introduce something that has never been seen before in the market, such as a new pizza with unique toppings and the largest pizza in Thailand. Know the tastes of local people and do things that meet the needs and please customers, such as creating Isaan pizza. Know how to catch the trend, for example, when the cannabis trend was hot, they invented and created a cannabis pizza. Never give up or give up. Never stop learning, developing, and always looking for new opportunities.
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Career-building menu, Khao Dong delivery, giving coordinates of ingredients, equipment, and cost calculations
Donburi rice , or what is known as a Japanese-style single-plate rice, is another menu that meets the needs of the lockdown period for restaurants that want to find a delivery menu because it is easy to start. Plus, Donburi rice is a menu that is easy to add value to. By taking advantage of the fever of Japanese food that has never lost popularity in Thailand, plus creating a highlight like "overflowing toppings" to further develop, it also encourages customers to order more. Let's see how to make 5 types of Donburi rice: Black pepper sea bass rice, Garlic fried rice with sea bass in tamarind sauce, Salmon teriyaki rice, Fried shrimp rice, Kimchi pork rice, ready to serve a variety of delicious menus like a professional, including a list of recommended ingredients and equipment for beginners opening a restaurant, and the cost per serving. method Recommended ingredient list for delivery rice bowls Recommended equipment list for delivery rice bowls Cost per serving Plus an example of calculating the cost of salmon teriyaki rice. Special price for business starter kit! Makro Horeca Academy “Makro creates careers” to expand million-baht business With a special price for a career-building menu and a business starter kit Let's build on the business to be sustainable. Fight together with Makro Horeca Academy From 14 July 2021 – 27 July 2021 At Makro, only at Srinakarin, Bang Bon, Ram Intra branches Salaya and Bang Bua Thong Or order through Makro, click >> https://bit.ly/3xFiDhn Special price business starter kit
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Career-building menu, Maesau's made-to-order food, giving away the coordinates of ingredients, equipment, and cost calculations
Want to sell well! Must have a “mother sauce” in the shop Because deliciousness is an important charm that will make customers think of it, come back to buy again and remember the taste of our shop for a long time. When opening a shop, standards must come. Mother sauce will help control the taste of the food to be delicious in every dish. No matter how many chefs change hands, don't worry because the mother sauce will make your shop taste as delicious as before. Plus, it saves time in cooking as well. MHA has a recipe for making mother sauces to share! Including all-purpose sauce, basil sauce, and three-flavor sauce, along with ingredients and equipment for those who are starting to open a shop, and a complete cost calculation. It can be said that after reading this, you can open a shop immediately. method Recommended ingredient list for a la carte dishes with Mae Sauce Recommended Ingredients List Recommended Ingredients List Recommended Ingredients List Recommended equipment list for a la carte dishes with Maesauce Recommended equipment list Recommended equipment list Recommended equipment list Cost per serving Plus an example of calculating the cost of basil sauce. Plus an example of calculating the cost of basil sauce.
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Career-building menu: Boat noodles (ancient recipe), giving coordinates of ingredients, equipment, and cost calculations
Boat noodles are another menu worth watching. They can create a career and generate substantial income. The highlight of boat noodles is the rich, well-rounded flavor that is unique and delicious to Thai people. They are served in small cups at a reasonable price, starting at only 16-20 baht! Everyone will definitely want to eat a second bowl. Let’s take a look at how to make them, the ingredients, equipment, and calculate the cost per serving. At the end of the article, we have a free boat noodle recipe from Chef Patcharaporn, an expert in Thai and European cuisine with more than 10 years of teaching experience. After studying, you can open a shop right away. method Recommended Ingredients List for Boat Noodles (Traditional Recipe) Recommended Ingredients List for Boat Noodles (Traditional Recipe) Recommended Ingredients List for Boat Noodles (Traditional Recipe) Recommended Ingredients List for Boat Noodles (Traditional Recipe) Recommended equipment list for boat noodles (ancient recipe) Recommended equipment list Recommended equipment list Cost per serving Cost per serving But if you want to learn every step in detail, Introducing a free online course! Boat noodles (ancient recipe) Taught by Chef Patcharaporn Phiamchuchat, an expert in Thai and European cuisine with more than 10 years of teaching experience. From weighing and measuring equipment, along with the basics you need to know. How to make soup and how to prepare pork blood How to choose different types of noodles in a boat noodle shop: thin noodles, rice vermicelli, egg noodles, wide noodles, glass noodles, and instant noodles How to select and prepare pork, offal and meatballs, including how to blanch the various ingredients. How to make dipping sauce and chili paste sauce How to prepare table condiments and side dishes (vegetables, pork rinds, fried garlic) How to serve and calculate costs Plus an example of calculating the cost of boat noodles (small noodles) Selling at 20 baht with a cost of 11.87 baht of raw materials from the course "Boat Noodles (Ancient Recipe)". If anyone wants to see the cost calculation table for noodle soup, dressing (for seasoning noodles), marinated pork, chili sauce, pork rinds and fried garlic, and boat noodles at 35 baht so that you know the correct cost and set the selling price to make a profit without losing money. Plus an example of calculating the cost of boat noodles (small noodles) sold at a price of 20 baht, with a raw material cost of 11.87 baht. Special price for business starter kit! Makro Horeca Academy “Makro creates careers” to expand million-baht business With a special price for a career-building menu and a business starter kit Let's build on the business to be sustainable. Fight together with Makro Horeca Academy From 14 July 2021 – 27 July 2021 At Makro, only at Srinakarin, Bang Bon, Ram Intra branches Salaya and Bang Bua Thong Or order through Makro, click >> https://bit.ly/3xFiDhn Special price business starter kit
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Career-building menu: sticky rice with fried pork, fried chicken, giving coordinates of ingredients, equipment, and cost calculations
Believe it or not, just selling “sticky rice with fried pork and fried chicken” can generate a substantial income! With a little bit of crispy fried shallots and a little bit of fermented fish sauce for a complete taste, who can resist this delicious set? Another popular menu for new merchants. Easy to sell, quick return on investment, another profitable career that MHA doesn’t want you to miss. We’re not here to play around, but to make you a business owner! Ready? Let’s see how to make it, ingredients, equipment, and calculate the cost per serving. method Recommended ingredient list for sticky rice with fried pork and fried chicken Recommended ingredient list for sticky rice with fried pork and fried chicken Recommended ingredient list for sticky rice with fried pork and fried chicken Recommended equipment list for sticky rice with fried pork and fried chicken Recommended equipment list for sticky rice with fried pork and fried chicken Recommended equipment list for sticky rice with fried pork and fried chicken Cost per serving Cost per serving But if you want to learn every step in detail, Introducing free online courses! “Sticky rice with fried pork and fried chicken course, a million-dollar recipe, with the most delicious fish sauce dip.” Taught by Chef O Yanat Ma-aj-lek, instructor at MSC Thai Culinary Arts School and a subcommittee member of the Thai Chefs Association, an expert in Thai food with over 10 years of experience! From basic weighing and measuring equipment that you need to know Know about frying oil How to make fried pork, fried chicken that is not dry or tough, fried chicken that is cooked throughout How to choose sticky rice and steam sticky rice How to make fermented fish sauce How to serve sticky rice with fried pork, fried chicken, and fermented fish sauce, along with how to calculate the cost Plus an example of calculating the cost of fried chicken for 1 serving. From the course "Sticky rice with fried pork and fried chicken, a million-dollar recipe with very spicy fermented fish sauce dip", if anyone wants to see the cost calculation table for fried pork using the hip piece, fried pork using the pork belly, fried chicken using scraps of chicken legs, fried chicken wings, fermented fish sauce dip and steamed sticky rice so that you know the correct costs and set the selling price to make a profit without losing money, you can see it in the course. Just log in > click on Lesson 1 and download the cost calculation table file immediately. Example of calculating the cost of fried chicken for 1 serving Special price for business starter kit! Makro Horeca Academy “Makro creates careers” to expand million-baht business With a special price for a career-building menu and a business starter kit Let's build on the business to be sustainable. Fight together with Makro Horeca Academy From 14 July 2021 – 27 July 2021 At Makro, only at Srinakarin, Bang Bon, Ram Intra branches Salaya and Bang Bua Thong Or order through Makro, click >> https://bit.ly/3xFiDhn Special price business starter kit
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Career-building menu: Red pork and crispy pork with rice, giving coordinates of ingredients, equipment, and cost calculations
Want to sell roadside food or a filling street food menu? "Red pork with rice, crispy pork with rice" is another menu that merchants do not hesitate to invest in! Because it is easy to open, easy to sell, and can really generate income. The main ingredients are red pork, crispy pork, sauce, and hot steamed rice . How to make the red pork and crispy pork not tough, the rice not soggy, and the sauce is delicious and not runny, so delicious that customers will come back to buy more? Let me whisper that at the end of the article, we will give away a free course on how to make red pork with rice, crispy pork with rice, but for now, let's look at the ingredients, equipment, and calculate the cost per serving first. Recommended ingredient list for red pork and crispy pork rice Recommended ingredient list for red pork and crispy pork rice Recommended ingredient list for red pork and crispy pork rice Recommended ingredient list for red pork and crispy pork rice Recommended equipment list for red pork and crispy pork rice Recommended equipment list for red pork and crispy pork rice Recommended equipment list for red pork and crispy pork rice Cost per serving Cost per serving How to make a short version Learn every step in detail. Introducing a free online course! Course: "Red Pork and Crispy Pork Rice, Restaurant Recipe" Taught by Chef O Yanat Ma-aj-leot, instructor at MSC Thai Culinary Arts School and sub-committee member of the Thai Chefs Association. From basic weighing and measuring equipment that you need to know How to choose rice and how to cook rice How to make red pork, crispy pork How to make red pork-crispy pork sauce and dipping sauce Boiling the broth and preparing the side dishes How to plate food, calculate costs and add value to food Plus an example of calculating the cost of crispy pork rice for 1 serving. From the course “Red Pork and Crispy Pork Rice, Restaurant Recipe”, if anyone wants to see the cost calculation table for 1 serving of Crispy Pork Rice, a special plate of Red Pork and Crispy Pork Rice, etc. , so that you know the correct cost, set the selling price to make a profit without a loss, click to enter the course > Register and log in > Click Chapter 1 Cost calculation table for 1 serving of crispy pork rice Special price for business starter kit! Makro Horeca Academy “Makro creates careers” to expand million-baht business With a special price for a career-building menu and a business starter kit Let's build on the business to be sustainable. Fight together with Makro Horeca Academy From 14 July 2021 – 27 July 2021 At Makro, only at Srinakarin, Bang Bon, Ram Intra branches Salaya and Bang Bua Thong Or order through Makro, click >> https://bit.ly/3xFiDhn Special price business starter kit
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Career-building menu: Sticky rice with coconut milk, giving coordinates of ingredients, equipment, and cost calculations
Want to have a dessert menu that is delicious and suits the Thai palate? We recommend "Sticky Rice with Coconut Milk" with a sweet, creamy taste, juicy coconut milk, and fragrant aroma. Eat it with "Mango", a fruit with a slightly sour, slightly sweet taste. It's perfectly delicious. If you want to make it to sell, create income, create a career, MHA gives away how to make Sticky Rice with Coconut Milk, starting from how to polish the rice to make it shiny, glossy, and beautifully arranged grains, how to make coconut milk and how to make coconut milk topping for pouring on sticky rice with salty toppings, including shrimp, custard, and shredded pork. Let's see how to make sticky rice with coconut milk in this clip, along with a list of ingredients, equipment, and an example of calculating the cost of sticky rice with coconut milk! method Recommended sticky rice equipment list Recommended sticky rice equipment list Cost per serving Cost per serving Plus an example of calculating the cost of sticky rice. Plus an example of calculating the cost of sticky rice. Special price for business starter kit! Makro Horeca Academy “Makro creates careers” to expand million-baht business With a special price for a career-building menu and a business starter kit Let's build on the business to be sustainable. Fight together with Makro Horeca Academy 14 Jul 2021 – 27 Jul 2021 At Makro, only at Srinakarin, Bang Bon, Ram Intra branches Salaya and Bang Bua Thong Or order through Makro, click >> https://bit.ly/3xFiDhn Special price business starter kit Special price business starter kit
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Career-building menu: Shabu skewers, giving coordinates of ingredients, equipment, and cost calculations
The lockdown crisis made it impossible to dine in the restaurant. Take the "Shabu Skewers" menu to sell as delivery or sell at the store. It works because it comes in a skewer form, easy to eat, and the price is not expensive. Guaranteed that customers will enjoy buying! Let's see how to make clear soup, black soup, sukiyaki sauce, ponzu sauce, including a list of ingredients, recommended equipment for those who want to start selling, including the cost per skewer and Shabu skewers per serving. method Recommended ingredient list for skewered shabu Recommended Ingredients List Recommended Ingredients List Recommended Ingredients List Recommended equipment list for skewered shabu Recommended equipment list Recommended equipment list Cost per piece Cost per piece Plus an example of calculating the cost of shabu skewers (1 serving) Calculating the cost of shabu skewers per serving Special price for business starter kit! Makro Horeca Academy “Makro creates careers” to expand million-baht business With a special price for a career-building menu and a business starter kit Let's build on the business to be sustainable. Fight together with Makro Horeca Academy From 14 July 2021 – 27 July 2021 At Makro, only at Srinakarin, Bang Bon, Ram Intra branches Salaya and Bang Bua Thong Or order through Makro, click >> https://bit.ly/3xFiDhn Special price business starter kit Special price business starter kit
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"Spicy as ordered" is selling well... but it's tiring! Adjusting restaurant standards, creating systems... to keep the restaurant going and making more profit.
"Spicy as ordered" is selling well... but it's tiring! Adjusting restaurant standards, creating systems... to keep the restaurant going and making more profit. The chef is not in the kitchen, the cook is working instead, customers complain about inconsistent taste, the servers are not recommending menu items, and the profit is less than expected. MHA Advise l Building a Business to a Professional EP.7 Chef Job, Ms. Bow, an expert from MHA, and Mr. Phong-anan, an expert in food from the Thai Chefs Association, traveled to give advice to one of the MHA members, Ms. Joy, owner of the Zaab Tam Sang restaurant. Along with recommendations on how to find the real cost, solving the problem of fluctuating profits, creating SOPs for store service standards and SOP Check Lists for opening and closing stores, along with recommendations for controlling the taste of food to meet standards, helping to make working in the store more systematic, making it easier for employees to work, resulting in fewer complaints from customers, and increased sales. From applying the recommendations with dedication and determination, it is the path to success. https://www.youtube.com/watch?v=ozpPE8GKQlY&t=360s
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Make Me Mango revives the shop after losing customers! Launches a new menu, super cool! Overhauls the cafe to fight the crisis
Make Me Mango revives the shop after losing customers! Launches a new menu, super cool! Overhauls the cafe to fight the crisis Cafe customers are gone, sales have dropped to 0, there are no foreigners, Thai people are spending less during the Covid-19 crisis. MHA Advise l Building a Business to a Professional EP.6 Chef Job and Chef Po, experts from MHA, travel to give advice to one of the MHA members, Ms. Pei Ploypailin Kraprasitwit, owner of Make Me Mango - Mango Cafe. Ready to think of recipes to develop more than 10 new menus for cafes with small kitchens and no cooking experience, to serve main dishes, savory dishes, and still maintain the concept of a chic shop. https://www.youtube.com/watch?v=HTHdjLT_oqk
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"Cooked rice" Halal food delivered nationwide, eat within 3 hours, fresh and still warm.
"Cooked rice" Halal food delivered nationwide, eat within 3 hours, fresh and still warm. Thinking of Halal food? #KhaoHung restaurant creates a secret recipe that is delicious like no other. Customers confirm and tell others. It sells well to this day. With "spices" that select quality ingredients with a unique aroma of the restaurant. And there are many other menus waiting for you to come and try. But before having a secret recipe that won the hearts of customers, Khun Nadim Hashani, owner of Khao Hung, started learning how to make curry since she was 12 years old!! Even though she had little capital to open the shop, her skills and accumulated experience made customers trust her and always tell her about the deliciousness. Although the taste and quality of the food can be controlled well, there are still points that need to be learned more. Therefore, I started to study a course on restaurant management, cost management, and food waste management in the shop. I gained knowledge that is useful for the shop. Follow me to study. Just apply for membership at Makro Horeca Academy. To register, click: www.makrohorecaacademy.com https://www.youtube.com/watch?v=3luNz2vKXlI&t=39s ›
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"Come try the spicy salad", the most delicious salad shop in Phap, so popular that there are no seats!
"Come try the spicy salad", the most delicious salad shop in Phap, so popular that there are no seats! If you miss spicy salad, come try our spicy salad. Come and try our spicy salad because it's the best! With our special recipe spicy salad sauce that meets the standards. Fresh ingredients are stocked every day. We take care and are meticulous in every step of the ingredients, such as the menu, Super Spicy and Spicy, which combines the ultimate spiciness and tang in one dish. You have to come and try it! But before it became so popular and had so many customers, Ms. Sukanya Sompang, the owner of Ma Long Daek, had to say goodbye to her good location and set up a new shop, changing the menu she had been making, and catching the yum fever trend until she came up with her own special yum sauce recipe that she thought was the most delicious and best for customers. If sales are good, stopping at this point is not enough. She wanted to have new menus to win over customers. Ms. Sukanya Sompang, owner of Ma Long Daek restaurant, joined the MHA Road Show 2020 workshop, a new way of thinking for food businesses. She got a recipe for fried fermented pork salad to sell in her restaurant. She learned how to make it and received tips from the chef, which has made her sell well to this day. Ms. Sukanya Sompang, owner of Ma Long Daek, also recommends entrepreneurs who already know how to cook or who are studying and learning how to cook to be members of Makro Horeca Academy. There are online recipes and the right to join free cooking workshops! To register, click: www.makrohorecaacademy.com https://www.youtube.com/watch?v=JP49J5klKIg&t=1s
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Techniques to extend the shelf life of ingredients, prevent money from flowing out, and keep your restaurant afloat, from Chef Wilment Leon
When restaurants focus more on delivery channels to increase in-store sales, or some open Ghost Kitchens that focus on delivery sales only, some days sell well, some days don't sell out, what to do with the remaining ingredients? 'Chef Wilment Leon' will share techniques and tips on storing ingredients from the first day of purchase, which can extend the shelf life of ingredients, maintain freshness several times, and not leave any leftover food waste. This is a way to save a lot on the cost of buying ingredients. And emphasize the delivery method that maintains the quality of the food and is clean and safe according to Food Safety principles so that consumers have confidence in every dish. How to make a delivery menu to survive, Chef Wilment Leon's edition Find ingredients available in the market, buy ingredients that are easy to find and not in short supply, and then create new menus. We have to change our business model to survive. Take the ingredients and things you have and modify them into a menu that is suitable for delivery. For example, if the restaurant used to have 40-50 menu items, now only 10-20 menu items are left. Considering the temperature of the food delivered to the consumer's home, in the past, the food would be cooked and served immediately. Within 5 minutes, the customer could eat it. But now the game has changed. Customers have to wait at least 30 minutes - 1 hour. Therefore, many food production processes have to change in order to make sure that customers will not have health problems after eating. Don't stock up on ingredients. Make menus day by day to prevent bacteria. Thailand's weather is hot. Ingredients delivered at unsuitable cold temperatures can harbor bacteria. For example, pork. The first thing to do when transporting is to check if the pork is cold or not because the heat can cause bacteria to build up in the pork. Even though the pork is still cold, it is not enough. It must be put in ice as quickly as possible. Protect the temperature according to food safety standards. After cutting, cook and cool as quickly as possible. The temperature must be below 5 degrees Celsius and above 60 degrees Celsius. Therefore, the range in the middle of 50 degrees Celsius is very dangerous. You must try to keep the ingredients at this temperature for as short a time as possible. This will slow down the growth of the bacteria. You can put them in the refrigerator and then reheat them when the customer orders. Cold delivery. When packing in a box, everything must be cold. For example, the noodles will be very cold and customers can heat them in the microwave. They can also be stored in the refrigerator for up to 2 days. At Coal Bistro & Bar (Chef Wilment's restaurant), all the menu items are cooked in advance and put in the refrigerator to cool as quickly as possible. When customers order, we will reheat them. The heating method must be at least 90 degrees Celsius, which will maintain the flavor and prevent germs. Techniques for storing specific parts of meat that can be frozen Separate the packs into portions, 1 pack per 1 Portion, such as poultry, red meat. Store in the refrigerator at a temperature below 5 degrees Celsius. When an order comes in, it can be easily taken out and thawed in the microwave for about 1 minute. After thawing, it must be cooked as quickly as possible. For example, if there are 5 shrimps per portion, pack 1 bag and freeze it in the freezer. This way, it will last for a month without any bacteria sticking to it. Techniques for storing vegetable ingredients Keep at a temperature between 10-18 degrees Celsius because if it is too cold it will wither and rot. It can be stored in a normal refrigerator. It needs to be cleaned thoroughly, possibly by using vegetable washing liquid, which some recipes mix with baking soda to remove any bacteria that is stuck on it, or by washing with plain water, but try to wash with cold water, washing at least 3 times: the first time to wash off the soil, the second time to remove any unwanted items, and the third time to wash and drain. How to pack a bag : Use wet tissue paper to wrap it. Pack it in a plastic bag and put it in the refrigerator. The paper will be moist and prevent the vegetables from wilting quickly. This way, it will last longer. Separate stock refrigerators and sales refrigerators The first part is for operations. One part is divided for storing items, for example, if raw materials are set to be sold 100 times per day, this refrigerator should be able to hold 100 sets. Another part is for raw material stock. This way, you don’t have to open and close the refrigerator often, which will make the shelf life longer than usual. If it is a normal refrigerator, the temperature is less than 5 degrees Celsius, buy or make ice yourself and pack the meat in ice and put it in the refrigerator. This will help increase the temperature by several degrees, easily extending the time for 2-3 days. This content alone may not be enough for restaurant owners. We recommend an online course on professional ingredient storage techniques with Chef Wilment Leon, which will teach you the correct methods of storing each type of ingredient and keeping it fresh at all times so that customers get good quality food. Whether it's storing fish, shrimp, poultry, and red meat, or storing herbs, salad vegetables, and mushrooms, these are important things that restaurant owners need to know! Register for free and study for free here.
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Overcoming the crisis, adjusting to online sales throughout Thailand When customers are no longer just in the vicinity of the shop, revealing the success story of The Eateria Gourmet
The COVID-19 pandemic has undoubtedly affected many restaurant businesses. We have seen that over the past year and a half, many restaurants have survived despite the hardships. Unfortunately, many restaurants have unfortunately disappeared. However, in a crisis, there is still opportunity. Therefore, we have seen a number of entrepreneurs who see the changing behavior of consumers in the New Normal era. As the situation of the epidemic becomes more severe, we have risen up to develop frozen ready-to-eat food products to meet the needs of consumers, one of which is 'The Eateria Gourmet'. Which has been successful in developing ready-to-eat (frozen) raw food ingredients for sale throughout Thailand. And the person who will come to tell the story and share the scripture of success for us to listen to today is 'Khun Seng-Prachaya Stapornwattanakul', Managing Director of DD Foods Corporation Co., Ltd., the manager of The Eateria. From an unexpected event, turning from a food startup restaurant... to a frozen food producer 'Khun Seng-Prachaya Sthapornwattanakul', Managing Director of DD Foods Corporation Co., Ltd., the executive of The Eateria DD Foods Corporation Co., Ltd. started this business about 2 and a half years ago. It originally opened a shop called 'Bar Mee Cuisine', serving in the Asian Street Food concept, focusing on noodles, under the supervision of Chef Willman Leong, a famous celebrity chef whom many people are familiar with as a judge on Top Chef Thailand. At first, it was intended to be a 'Food Startup', a restaurant chain that would expand many branches. But when it expanded to only 2 branches, the COVID-19 crisis occurred, so the plan had to be adjusted according to the situation. The Eateria's four cuisines. If you look closely, you will find that The Eateria Gourmet's frozen food products are developed from ingredients that are included in the restaurant's menu. “During the more than 2 years that we have been open, we have tried to adapt to the COVID situation all the time. Therefore, in addition to the Asian street food that we had from the beginning, we also have other types of food. Later, we rebranded as The Eateria, which comes from the word 'Eat' mixed with the word 'Utopia', becoming a new word that means 'heaven for foodies'. And to make marketing clearer, the food is divided into 4 cuisines: 'Bar Mee' , which is an Asian noodle dish; 'Krapow Garlic', which is easy-to-eat Thai food such as stir-fried basil rice and various types of stir-fried garlic rice; 'Sajap Ngow', which is Chinese-style rice toppings such as duck rice, roast pork rice, etc.; and 'Green Hub', which is a healthy menu.” “Currently, The Eateria has 2 branches: Bangrak and Riverside Rama 3. In addition to selling at the store, we also sell through various delivery platforms. When the COVID situation occurred, the shop adjusted to sell more online. In addition to selling through the application, we also created channels where we receive orders ourselves, such as Line Official and Facebook Page.” “We first opened the shop in October 2019, a little before COVID. At first, we intended to operate as a Food Startup, which wanted to expand branches quickly, focusing on recipes that have consistency in both taste and quality. No matter where you eat, it will be the same standard. At first, we planned to expand to dozens of branches per year. But after opening the shop for only a few months, COVID made us reconsider and postpone it. Because expanding branches as we had originally planned would not be the right time. So we adjusted the plan by taking various ingredients that are used in various menus and developing them into new products, which are ready- to-eat (frozen) cooked food ingredients under the brand 'The Eateria Gourmet'.” The Eateria Gourmet is a ready-to-eat cooked food that selects good quality ingredients and seasons with the restaurant's special sauce. The highlight is the secret recipe created by Chef Willman Leon, Chief Executive Chef of The Eateria. It is a ready-to-eat cooked meat menu. Currently, there are 8 menus: Hong Kong roast pork, special recipe crispy pork, Japanese chashu pork, Cantonese style kao yuk, Japanese soy sauce pork belly, Hong Kong soy sauce chicken, chicken in gravy and Chinese herbal stewed beef. In the near future, the menu will be expanded to 10 dishes. In addition, there are also Shanghai chili sauce, tom yum sauce and green curry sauce products under the brand 'DD Sauce'. “ This idea came from the COVID-19 situation when customers and the public had difficulty going out to buy food and other necessities, and were not able to go to the market because they were afraid of getting infected. Therefore, The Eateria Gourmet was born, which meets the needs of convenience, can be stored for a long time, and can be delivered directly to the house, reducing the risk for consumers who have to maintain social distancing. We also see that many people are concerned about their family members, relatives, and friends who are far away and want to send food to show their thoughts, concern, and encouragement during this situation. Therefore, we have created the 'The Eateria Gourmet: Familia Selectness' set, a set of ready-to-eat frozen ingredients at a special price as an alternative for customers. This special set was launched a few weeks ago and has been very well received.” The Eateria Gourmet Familia Selectness 1 set consists of cooked meat (frozen) ready to eat. There are 8 menus to choose from. You can choose to mix and match 10 packs. 1 Set is only 999 baht, a special discount from the normal price of 1,200 baht, with free delivery nationwide by temperature-controlled vehicle. Flexible and adaptable to the situation 1. Move forward with a new plan. When affected by the COVID situation, from the original plan to expand to dozens of branches per year, we tried to seriously adapt to do The Eateria Gourmet to sell through online channels throughout Thailand. The first thing to do is to develop good frozen food products. 2. Adjust the central kitchen to be a factory. In addition to each branch of The Eateria, there is also a central kitchen. Therefore, the central kitchen has been adjusted to be a frozen food factory that has received FDA certification standards and has properly applied for various licenses. 3. Emphasize on online sales channels B2C (Business to Customer). Initially launched with 6 products, sold through social media such as Facebook Page, Line Official, various Delivery Applications and Shopee, including online channels that the shop created itself, such as letting customers fill out orders via Google Form. Later, it received good feedback, so it released additional menus to make it 10 items. There are also plans to add more menus in the future. Successfully boosting store sales with frozen food “I must say that the proportion of food sold at the store, which has fallen due to the impact of COVID, has been supported by the proportion of frozen food sales that has been improving steadily. Because from the marketing that has begun to show results, we have been able to distribute products to consumers nationwide, making The Eateria Gourmet brand more and more well-known. In addition, the quality and clear marketing communication have led to more repeat orders. Another reason is probably because the products we have developed meet the current situation. And today, customers themselves understand better that good frozen food is of no less quality than fresh food. It is also convenient to store for up to 3-6 months. The price is not expensive and you can trust it in terms of food safety. The latter is something we give a lot of importance to. And we think that after this, when we add new products and do more marketing, sales will improve even more.” Key Success Highlights of The Eateria Gourmet ● A unique difference that cannot be found anywhere else: ready-to-eat cooked (frozen) food, special recipes by famous professional chefs like Chef Willmann Ong. ● Quality products with the same taste as eating at the restaurant, as if a chef cooked for you because the recipe has been carefully developed. ● Understanding consumer behavior, responding to the COVID era, delivering directly to your home with temperature-controlled vehicles, helping customers conveniently and reducing the risk of infection in an era where social distancing is a must. ● Marketing through multiple channels to make the brand known and increase the customer base quickly. ● Customers are all over Thailand, no longer limited to the shop's vicinity as before. Tips: A quick guide for entrepreneurs who want to develop frozen food. The kitchen must be ready...the equipment must be up to standard. ● Focus on Research & Development, develop quality food recipes that taste good. Not every menu is suitable to be made into a frozen food product. We have to consider which types of products are suitable or not. Find methods and operating systems that keep the quality and taste consistent before it becomes a frozen food product. As for what the menu will be, it will be different for each store. Look at what the Core Product is and develop it well. You have to find the strengths and advantages of the existing product and develop it further. ● The kitchen must be ready...the equipment must be up to standard. Management in the kitchen must be good. When making frozen food, a production facility that is ready is important because when cooking with heat, it must go through a process of turning it into a frozen product using a food shocker to quickly freeze the food to inhibit bacteria and store it in a freezer. In addition, there must be standard vacuum sealing equipment ; otherwise, if air gets in, the quality will be ruined and it will not be kept for long. Location and equipment are therefore very important for quality and Food Safety. ● Food Safety is an important thing that cannot be forgotten, starting from the selection of various ingredients, whether it is meat or fresh vegetables, selected from entrepreneurs with standards, until the production process, whether it is cleanliness, cutting, trimming, cooking, freezing and storage. Every step of the process must take into account safety to prevent contamination from germs, in accordance with the standards set by the FDA, so that customers can feel at ease and safe. ● The more distribution channels, the better, but they must be well taken care of. You need to study the various distribution channels well, whether it's public relations via social media or delivery via various delivery platforms, which will have a cost in terms of GP fees, or develop your own delivery channels. However, you should have them all, not just use platforms that don't charge GP fees, because that would be a waste of your opportunities. In addition, having more channels means you may be at risk of errors, such as losing orders or not being able to respond to customers in time. Therefore, you should have an admin who takes care of this and is a dedicated customer service. ● Accepting pre-orders and collecting money in advance is definitely better because it allows us to plan production, order raw materials, and stock products appropriately. Therefore, stores must have various freezer equipment to reserve raw materials and stock products completely. The current COVID situation has caused 2 main problems. The first is the purchase of raw materials, which are in short supply. Therefore, accepting pre-orders must be related to the procurement of good quality raw materials. Temperature-controlled transportation to reach customers safely, meeting the needs of consumers in the COVID era ● In terms of transportation, don't choose just one provider. In a situation like this, some delivery expresses may not be convenient to deliver to certain areas. Therefore, we must choose the appropriate delivery service to ensure that the products reach the customers' hands quickly and safely. For example, The Eateria Gourmet uses electric motorcycles equipped with refrigeration, allowing it to deliver within a 20-kilometer radius of Bangkok while maintaining sub-zero temperatures. For customers in the provinces, there are several delivery express suppliers that control temperature so that customers throughout Thailand receive products at the appropriate temperature and safety. When they reach the customers, they can be frozen and kept for 3-6 months comfortably. ● The proper way to reheat food is an important message to communicate. Different types of food have different proper methods. Therefore, it is very important to advise customers on the proper method for reheating each menu item. The Eateria Gourmet therefore sends a card with instructions on how to reheat the food, and the labels of new products that are about to be released will also have a QR Code to recommend how to reheat each menu item. This method has been tested by chefs to produce the best quality and taste, just like eating at the restaurant. Because if we don’t communicate this, customers reheat it in an inappropriate way and the food doesn’t taste good, they won’t come back to buy it again. ● Set up...make a special menu to increase sales. In addition to the 'The Eateria Gourmet : Familia Selectness' set that was mentioned earlier, setting up a special set menu for each festival is a good way to market and increase sales. For example, in the middle of August, there will be the Sathorn Chinese Festival on August 22, so the shop has made a Festive Sathorn Chinese Food Set at a reasonable price. In the past, people may have been familiar with buying whole ducks or chickens from the market to make offerings for the Chinese Ghost Festival. But with the current situation where people are not comfortable going shopping in the market and have to save more, buying frozen food delivered straight to your home is the answer. The Eateria Gourmet has prepared a special set meal for the Chinese Ghost Festival, consisting of 1 set of Hong Kong Soy Sauce Chicken, 2 sets of Cantonese Style Kaoyuk Pork, 2 sets of Special Shrimp with Sweet and Sour Sauce and DD Shanghai Chili Sauce, to sell especially for this festival at the economical price of only 599 baht. This is an example of a special set menu that we can create for each festival. Chinese Ghost Festival Food Set: An example of a special set menu that can be created for each festival. “For our restaurant, since the first wave of COVID, we have been trying to find ways to adapt our business. I can say that even though we are facing a crisis, we are also facing opportunities. The important thing is that we have to adapt to consumer behavior. The Eateria Gourmet’s frozen food products can meet the needs of today’s customers. For other entrepreneurs, I think the most important thing is that you have to study and find information first in order to use it in planning your strategy on how to proceed with your business. Another thing is the food menu, which is an important asset that can be further developed. If you want to enter the frozen food market, you have to look at what menus you already have that are suitable. When you make them into frozen food products, they will still have good quality and taste. You also have to find your own strengths and differences in order to communicate your marketing to generate better sales.” “I think that even though today there are more entrepreneurs turning to producing ready-to-eat frozen food and selling it nationwide, there are still many opportunities because if we can do it right, our customers will be all over the country, not just limited to the area around the alley near our house or near the shop.” ---------------------------------------- TheEateria Gourmet's food ordering channels LINE OA : TheEateria https://lin.ee/nZcQTwG FB : The Eateria https://www.facebook.com/TheEateria-109562281230725 Shopee : TheEateris https://shp.ee/eqgc7ji
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What do you need to know if you want to open a restaurant in a shopping mall?
Department stores or shopping centers are one of the target locations for many people to open a restaurant. Although it is well known that opening a restaurant in a department store is more expensive than a location outside the department store, but with the strengths of department stores in terms of traffic or various magnets that can attract attention, as well as having various facilities, especially parking, locations in department stores are in demand. Department stores in our country can be divided into 3 main types: Department Store or large department store Hypermarket or department store that focuses on retailing consumer goods Community Mall A shopping center that focuses on outdoor sales areas without air conditioning. Each type has a different target group. Therefore, the type of restaurant that will open in the mall should also study customer behavior. However, if anyone wants to open a restaurant in all 3 types, the conditions and regulations are not very different. We have summarized it into easy-to-understand steps as follows: 15 steps to opening a store in a shopping mall 1. Present your profile to the company for consideration. The mall has the right to accept or reject us. Therefore, writing a profile is very important. Explain it concisely, make it easy to understand, and highlight the strengths so that the mall can see the opportunity to get more from us than the rental fee. 2. After accepting the department store quotation After accepting the quotation from the department store, the lessor will proceed to send a letter of intent to reserve the space, which will contain details of the rental of the space for you to understand before reserving the space and paying the deposit for the reservation space. It is usually divided into 2 installments. The reservation contract must be printed in 2 copies, one for the lessee and one for the department store. 3. After placing the first installment of the deposit When the agreement to sign the space reservation contract and prepare the check for the first installment of the space reservation deposit, the tenant will take the two contracts and the check to the department store to proceed with signing the space reservation approval document and receive a receipt for the first installment of the reservation deposit. 4. Receive Requirement After receiving the insurance receipt, the department store will send the system requirements that we need to use, such as the size of the water supply pipe, the waste water pipe, the power of the electricity, the power of the air conditioner, etc. 5. Receive room area files and system work. The department store will provide the tenant with the room area and system files, which are CAD and PDF files, along with the decoration terms and conditions, to be forwarded to the decoration and system designer to create the construction plans. During this time, the tenant will be in the process of finding a designer to estimate the price of the drafting. If a drafting designer is found, an appointment will be made with the designer and the caretaker of the rental space to request to see the actual room space, check the information of the actual room with the model sent by the department store to see if it matches or not. Then, it will be in the process of designing the layout and perspective images to create the restaurant brand. 6. Propose a perspective for the department store to approve. After getting the desired Perspective image, the tenant will submit it to the shopping mall for consideration and approval for the construction drawing. During this time, it will be in the construction drawing process. 7. Send the form to the department store for approval. After obtaining the desired construction plan, the tenant must submit it to the shopping mall for consideration and approval to start construction. 8. Find contractors Once the shopping mall approves the construction plan, a contractor can be found to start construction immediately. 9. Coordinate with department stores to request space. When you have selected a contractor (or some of them), make an appointment with the department store to proceed with the area request. There will be a signed document confirming the area receipt and payment of the second reservation deposit. Also, inquire about the rules and regulations for construction, such as the hours that work can be started, the use of water, electricity, moving things, etc. 10. Pay the construction deposit. The department store will provide an invoice for the construction deposit for the tenant to pay. This deposit will be refunded only when the construction is complete and there are no breaches of the conditions specified by the department store. 11. Coordinate various matters During the construction, there will be other coordination with the shopping mall as follows: Requesting documents for registration and making Form Por. 20 (the legal department will inform you of what documents are required) Coordination of various public relations media within the rental location Coordinate and resolve various on-site problems that arise. 12. Request to open a partition in front of the store. When the construction is completed, a document must be submitted requesting to open the partition in front of the store to prepare for opening for sale. The department store will send a creditor to inspect the decoration design and all system work in the store to ensure that it is in accordance with the design informed before construction and in accordance with the decoration conditions. 13. Waiting for the results of opening the partition in front of the store If no errors are found or minor corrections are waived by the lessor, approval will be given to open the partition to prepare for further sales. When opening the partition, the sale must be opened within 1 day from the opening date. 14. Fix various points as stated by the department store. After opening the store, if there are any corrections that the officer has informed, please promptly fix them within the specified time frame. Once the corrections are complete, please notify the officer to come and inspect again. 15. Notification of request for refund of construction deposit When all construction, decoration and system works are completed, the tenant sends a letter requesting a refund of the construction deposit, which the department store will refund in the form of a cash check and set a date for collection. These are the 15 main steps that most department stores use. There may be other steps inserted depending on the specific conditions of each department store. The important thing is to plan the work schedule because if the plan is wrong, what will follow is that the expenses will double!
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I want to open a restaurant like this. Do people around here want to eat there?
It is not wrong to want to sell food that we like or sell food that we are skilled at making delicious food, and anyone who tries it will say it is delicious. But don't forget to think whether the food we sell is appropriate and meets the needs of the people living in that area or not? Don't just think that the food is delicious. No matter where you sell it, there will be buyers. Today we have a way to open a restaurant that will impress customers so much that they will definitely line up to eat! 1. “Learn to observe and inquire.” This method is easy and can be done without spending any money. Just observe the people in the area and the area around where you will sell. What is the main occupation of the people in this area? Whether they are office workers, students, labor groups, etc. and how many people pass through? This information can be used to analyze the income they will receive, which will affect their purchasing behavior. See if it is consistent with the price or type of food we sell. Don't forget to ask the vendors in that area. You can support them a little. Then invite them to talk about useful information, such as what time do the shops sell well, what time do office workers get off work, are there many people walking by, what time are there not many people? These are important questions. For example, some shops open restaurants near universities, when it's the student break, not many people buy, and if they are in a dark corner, sales drop. But you have to ask when there are few customers in the shop, so that you don't disturb and the vendors can answer questions to the fullest. If we dare to ask, It will save time in finding customer information. You can use the time to develop your shop. Opening a shop first always gives you an advantage. 2. “Keep an eye on your competitors.” Invest in supporting your competitors' restaurants to gain an advantage. Find out what people in the area want to eat and what they like to eat. Try looking at the recommended menu or best-selling menu of your competitors. This will allow you to understand what your customers like. Because the best-selling menus in each shop, in addition to the delicious taste of the food, are also listed as best-selling menus because customers patronize them frequently. Observe the strengths and weaknesses of the shop, such as the shop's decoration and the time of serving food. The cheerfulness of the staff taking orders, the cleanliness of the shop, whether the price is worth the food and taste, etc. These things will allow us to develop or improve our shop to be even better. If you don’t have the budget to buy food from every restaurant, you can observe from outside the restaurant, such as whether the restaurant sign or the menu sign in front of the store attracts customers to enter the store or not. 3. “Customers turn away if you sell the same product again.” If we sell the same type of food as the famous restaurants in that area, it will be difficult to attract customers to the restaurant. If the taste of that restaurant is not delicious, the price is too expensive, or there are other problems that make us develop and surpass our competitors, that's fine too. But if that restaurant has delicious food, is clean, not expensive, etc., and is one of the customers' favorite restaurants, selling the same food as this restaurant will definitely be difficult to make a profit. Don't use the method of selecting low-quality ingredients to sell cheap food. To attract customers, because it is a way to make consumers stay with us for a short time, try to find a type of food that is not repeated when sold. If you want to sell it again, you have to analyze your competitors well to see if we have the opportunity to attract customers to the shop or not. Put ideas into the food. Create your menu to be different. Don't forget to pay attention to the quality of the ingredients and food in each dish because customers will judge your restaurant from a single dish. It must be clean inside the restaurant, behind the kitchen and in front of the store. Serve with humility to create an impression. Just this much will make customers see your attentiveness, attract them to come back and eat again and accept your new restaurant into their hearts.
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How to prepare for succession
It may sound like a good thing to pass on a restaurant business to your parents, but in many cases of business succession, there are serious problems that can lead to conflicts that become family problems. Because the parents' generation did not accept the changes that the children's generation planned to make, and the children's generation saw what the parents' generation did as old-fashioned and outdated, and it was time to change! Some families pass on their business to their children, but the parents forbid any changes. In the end, many children have to retreat and start their own businesses in their own style or just put up with it. Doing it without happiness will result in negative consequences for the business and it will not be able to develop further. For example, a classic case that often occurs between the parents and the children is the matter of renovating a restaurant. The children think that restaurants these days need to build branding. We need to find new selling points and do marketing, but the parents see their children as destroying what they have built. Or in terms of setting up the store system, using technology in the business, such as POS machines, is something that the customer sees as necessary to help make managing the store easier. Both in terms of cost management and stock control, but from the parents' perspective, they see that their children look down on the capabilities of what their parents have done and see it as unnecessary and wasteful. So how should the successors of the business from their parents handle this so that the succession process goes smoothly and conflicts do not arise between generations? The business has continued to develop without any interruption. There is a conclusion from the children who have succeeded in inheriting the business from their parents by perfectly combining different ideas between the generations, which has allowed the business to continue to develop. 4 tips for continuing your parents' business to success 1. See the value of what the old generation has done. The most common problem in business succession is the perspective of the new generation who often think that the old things are no good and need to be changed, like the case of Bua Loi Klom Kliao by Mae Kaew , where the children think that a bag of Bua Loi is 20 baht. The parents' generation had to change if they wanted the Bua Loi By Mae Kaew shop to be well-known and sell well. The children's generation, like Khun Paphasorn Chirananwanit, thought that they had to change from putting it in a bag to putting it in a plastic cup and making the packaging look good. and increased the price, but my mother and father did not agree, which became a family conflict. Until I came to my senses from my father's words that "Isn't it the bua loy in the bag that supports my child until he finishes school and the family has enough to eat and use ?" This made Ms. Paphasorn I think that changing the packaging is not the main point of the conflict, but because I have overlooked the value of what my parents have done and am trying to change what they have done for decades immediately. It is normal for misunderstandings to occur. So, Ms. Paphasorn used the method of finding a location at a flea market to open a small storefront and asked her mother and father to try making it in the form that she had in mind without changing what her mother and father were doing. The family conflicts ended. What I wanted to do was done to prove whether what I thought of doing would work or not. 2. Prove your intention to do it. Don't be impatient and change everything as you please. Many children and grandchildren, when they inherit a business, want to change everything, which is difficult to do. Don't forget that in the end, the most important source of funds for any change is your parents. Especially if you have never had any substantial experience before, do not be hasty in changing anything. Because uncertainty and insecurity are the reasons why parents do not let go completely because they do not know how serious their children will be about running the shop. Especially if their children are just graduating or have not graduated for a long time. Therefore, proving yourself by building credibility in the eyes of your parents by taking care of the shop in the old-fashioned way for a while... is necessary. To prove to you our determination Like the case of Mr. Chaiphiphat Thapthiang, who had to inherit the restaurant business “Ko Dam Muen Ram” from his parents. He had the idea to renovate the restaurant to look like a new generation of people, resulting in a restaurant with a unique identity. In himself, both in terms of image and menu, to be able to compete with other restaurants. But before he could achieve what he had planned, he had to struggle and be very patient in trying to get his family to allow him to renovate the restaurant. He had to do his homework, find information, and show his parents the advantages of changing the look of the shop. Most importantly, he had to prove to his family that what he was going to do was a significant goal. How does it affect his future? 3. Don't ignore the experiences of your parents and involve them in every change. Another point that causes conflict between the parents and children is the idea that children often have of their parents' generation as being outdated, not up to date, and not understanding changes, so they tend to cut their parents off from the business cycle. They themselves took over the baton, forgetting to think about the invaluable experiences of their parents. Many of the difficult problems that their children encountered were easily solved by their parents’ experiences. And importantly, in every change that the children's generation makes, the parents should be aware of it and participate in giving advice. Don't forget that this is an enterprise that they created. They know it better than we do and are connected to it. Trying to cut our parents out of the system is definitely not a good idea. Please remember the important thing is that the business may be ours, but the main source of funding still belongs to our parents. 4. Compromise the core of succession of the business from generation to generation Finally, the most important thing in business succession is compromise. Don't just focus on your own needs. Don't forget that the business that has been around for our generation is our parents' generation. They have gone through many hardships, so it is natural for the parents to be anxious about the changes that their children plan to make, and to appreciate what the parents have done. Making small changes gradually to prove to him how good it is to change. And letting your parents participate in thinking is a compromise that will allow the next generation to develop. No matter what, every parent wants to see their child succeed. The more success they have in the family business, the happier they will be because parents want their child to take over the business. And I want to see the business that I pass on to my children flourish even more than what I did. If my children understand the concerns and worries of their parents, the succession of the business will definitely go smoothly without any problems.
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The first month of opening the shop, the numbers are negative! Give up or keep going?
I invested a lot in opening the shop, put my heart and soul into it, but the results were not as expected. It was negative from the first month. What should I do? Should I give up or keep going? We have a perspective to help you make decisions. If any restaurant owners are in a situation like this, hurry up and read it. For restaurant owners who have opened their restaurants in the first month, the results are not as expected. The numbers are negative. You start to feel uneasy. I would like to say that if you have a goal, you will know what to do and how. In doing business, whether it is a restaurant or any other business, one important thing that entrepreneurs must know is the Break Even Point. Whenever an entrepreneur knows the break-even point, he/she will have a sales target for each month, which will lead to a work plan to generate sales. And you will know at each point in the month what the sales situation is at and what you need to do according to the plan. But the problem is that most SME restaurant operators “don’t know what their break-even point is.” Therefore, if any entrepreneurs are wondering what to do next with their business, please answer the following 2 questions first. 1. Do you know how much you need to sell in order to not lose money and make a profit? Monthly sales target or projectsale come from Break Even Point or Break-even point Therefore, the first thing that restaurant operators need to know is the “ break-even point ”. -Formula for finding the break-even point- Fixed cost / (1-Varieble cost%) Fixed costs / (1-variable costs) Fixed Cost is a fixed cost that does not vary with sales. No matter how much or how little you sell, you still have to pay. These include employee wages (F/T), rental fees (in the case of fixed rates), depreciation, etc. Varieble cost% is the cost that varies according to sales, such as employee wages (P/T), food raw material costs, water costs, electricity costs, gas costs, etc. Example of calculating the break-even point of a coffee shop Formula: Fixed cost / (1-Variable cost) Break-even point = 58,700 / (1-0.41) = 58,700 / 0.59 =99,491.53 baht/month (rounded up to 100,000 baht) This means that this shop must generate 100,000 baht/month in revenue to break even. The break-even point is when you sell without losing money, you don't have to spend money, but you don't make a profit! Or income = expenses. When you know the sales target that you need to break even each month, the next thing to do is to set a sales project target (Project Sale) with the break even point as the minimum target. Once you have a target, you will be able to plan to achieve the target sales. How much should you achieve at the beginning of the month? How much in the middle of the month? How much at the end of the month? And what should you do? For example, which menu items make a good profit and should you promote them? How should the staff who take orders promote them? Plain water has low profit, so promote herbal water or water that we make ourselves is more profitable. If the sales are still far from the target at the middle of the month, do you need to do any promotions? How do you find a way to increase the average per person? Push the snack menu more, add desserts as a supplement, etc. “Break-even point” leads to “goals” and “work plans”. 2. What have you done and not done in the past month to increase sales? In the past month, what kind of marketing has your store done, both offline and online? For example, offline marketing - a prominent sign in front of the store, so people know what you're selling, what's special, and whether you've done anything about it. Important places within a 5-kilometer radius - have you done anything to let people know whether your store is open or not? In the provinces, parade floats and female employees promoting sales - this is still offline marketing that has influence. Online Marketing: Can your store be found on all major channels? Website, Facebook fanpage, Line OA, IG, Google My Business. Have you created content that is interesting and relevant to your customer group? Have you used the various Food Delivery apps? Are there any store reviews? Etc. Many people, when sales are not as expected, start to feel anxious and discouraged, forgetting to review whether they have done their best in marketing or not. But what must not be forgotten in marketing is that the management system and quality of service of the store must be ready. It is not that if the marketing is done to the fullest, customers will encounter bad service, which will result in negative consequences. In summary, if any restaurant business opens its shop in the first month or in the first 3 months, sales are negative and you are about to give up, please go back and review first how much you have done in the past. Normally, the business of restaurants in the beginning of the business has a chance of not being as good as it should be because customers may not know about it yet and there is no point to decide to try. Therefore, what entrepreneurs need to prepare is working capital for at least 3-6 months of business operations, which is the beginning of the business, the period of creating awareness for people to know. If the location is not bad and there is a clear target customer group, give the business some time by reviewing the 2 points mentioned in detail to see if there are any points that have been overlooked.
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Good location but expensive rent! How to manage risks to suit your restaurant
When choosing a location to open a restaurant, I believe that many entrepreneurs or future entrepreneurs will have the opportunity to make a decision. Between a space with a low rental price but inconvenient traffic, visibility or travel to the store, and an area with excellent traffic. It is convenient for traveling and has parking, but the rent is quite high. Which location should I choose? “Location” is considered one of the factors that determines the success or failure of a restaurant business. Choosing a location, the factor of cheap rental prices And expensive definitely has an impact on the decision because it will be a fixed cost that the entrepreneur will have to pay every month until they stop doing business. The first important thing when choosing a location is to answer the question of what type of customer group the shop is suitable for. If we don't understand the concept of our shop, Which group of people are suitable for the products we sell? What age group? How much do they spend per meal? What are their lifestyles? It is very difficult to open a shop and keep it afloat. Even if we open in an area with heavy traffic, such as a shopping mall or community mall, if the product we are going to sell It doesn't match the group of people in that area, it's difficult to sell and eventually have to close down. But if you can analyze that the group of customers is suitable for your shop, What is it like? Even if it is an area with low traffic or is not very convenient to travel to, it answers the question that this area has your target group. Just use the many social media tools available today to help your customers know about your store. This way, your business can continue. Just understand first that what you are going to sell is suitable for which group of customers and where they are located. For those who have analyzed and found that your customer group is in an area with very high rental fees, the next thing to do is: Feasibility analysis or assessment of business feasibility By estimating the sales expected to be made in this area within the lease term. and deduct from (1) the investment cost of starting a business such as Rental deposit Drafting fee Construction costs Cost of various kitchen equipment Container cost Cost of raw materials for starting a business Employee uniform camp POS system costs and more Then deduct from (2) the estimated monthly expenses each month until the contract is completed, such as: Food cost Beverage cost Employee wages Business Owner Wages Water fee Electricity bill Gas cost Internet fee Rental fee Marketing cost Equipment repair costs Tax etc. If, after analyzing (without favoring yourself), it is found that there is a possibility of profit after deducting expenses in both categories, this information will be helpful to us. In deciding to open a shop without worrying about location, many people have been hurt by both types of locations, whether it is a location with low rent or a location with high rent. This is because there is a lack of feasibility analysis and a lack of study of the behavior of people in that location.
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Know before you miss out! Prepare yourself before alcohol sales start in restaurants.
It's officially the end of the year and soon the festive atmosphere will arrive as we bid farewell to the old year and welcome the new year. It is another important time when most restaurant owners aim to make sales and profits. And one thing that is almost inseparable When thinking of the year-end festivities, alcoholic beverages come to mind. However, alcoholic beverages are controlled by law. Therefore, if any restaurant wants to sell, they must obtain proper permission because if they do not obtain permission and it is found, That restaurant has the right to be ordered closed immediately. What are the details of the permit application? Which agency should be contacted? We have the information to tell you. If you want to sell liquor or beer, the shop must first have a commercial registration. The first thing that entrepreneurs need to do if they want to open a shop selling alcoholic beverages is to register a business. Since selling liquor and beer is considered a type of commercial business that cannot be carried out by private individuals, therefore, business operators must take action. Submit a commercial registration for a food and beverage shop at the district office or sub-district office where the shop is located. But if the restaurant is already a legal entity and is registered as a company, then there is no need to register a commercial registration in this section. Documents required for business registration application Commercial Registration Application Form (T.P.) can be downloaded from this link: https://bit.ly/2VxaPMB Copy of the business operator's identification card (in case of authorization to register) In the case where the business owner is a homeowner, the house registration must be shown to the registrar. However, if the business owner is not a homeowner, additional documents must be attached as follows: (1) A letter of consent to use the head office location, or (2) a copy of the lease agreement for the head office location. A map showing the location of the business and important places in the vicinity in brief, a power of attorney (if any) Must apply for a legal permit to sell alcoholic beverages. Since liquor is a controlled beverage, to sell liquor, including beer, in a shop, you must obtain permission according to the law. The agencies responsible for overseeing and issuing licenses include: In the Bangkok area, permission can be requested from the Excise Department. For provinces, you can apply for permission at the provincial excise office or Apply for a permit through the online system of the Excise Department website. >> https://bit.ly/2ykRUtQ The license to be applied for is a sales license, which has a simple process, unlike the application for a manufacturer and import license. But it should be noted that there are two types of licenses. For sale and To produce and import There is one important thing that business owners need to know if they are applying for a liquor license: the location of the shop must be far from educational institutions and religious places. Fuel stations or zoning areas as prescribed by law, which can be verified with the local Excise Department. Documents required to apply for a liquor sales license The application form for permission to sell alcoholic beverages, Form Sor Por. 1, can be downloaded from this link: https://bit.ly/2AXG3CJ A copy of the house registration and national ID card of the applicant The owner's consent letter, consenting to use the premises as a place to sell alcoholic beverages, along with a copy of the owner's house registration and national ID card. In the case of a rental property, attach a rental contract and a copy of the rental property's house registration. Map of locations of food and liquor stores for officials to check zoning. Power of attorney with a copy of the attorney's ID card Once the permit application is submitted, the officer will take some time to review the documents and inspect the zoning. If everything is in accordance with the regulations, the permit will be issued for 1 year. Which operators must apply for a license renewal every year. Be careful, once you have received a liquor license, the types of liquor that can be sold are all brands that are allowed to be sold in Thailand, whether they are Thai brands or not. Imported with proper tax and stamp only. Self-produced liquor cannot be sold. No matter what menu the shop has that contains liquor. If the liquor used as an ingredient is a permitted liquor, it can be made, such as a cocktail. Therefore, for any business operators who wish to sell alcoholic beverages, liquor, or beer in their stores, they should apply for a permit early in case there are any problems. There will be time to fix it. Another necessary point for any shop that wants to have a live band is that if the shop opens past midnight, they will have to apply for permission. Operating a service business because it falls under the law. In Bangkok, apply for a permit at the local police station where the service business is located in the province. Apply for permission at the local district office. It takes approximately 10-15 days for consideration of permission.
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Limit your budget to avoid failure! With financial planning techniques before opening a shop
One of the reasons why most restaurants fail after opening for a short time is usually due to mismanagement of investment budget from the beginning. Financial plan is very important for those who are thinking of entering the restaurant business because of the importance of running a restaurant. There are many details that are related to capital. Therefore, if the investment budget is mismanaged from the beginning, the chance of success is difficult. So, if you want to open a restaurant, how do you allocate your budget? We have some guidelines to tell you. No matter what size or type of restaurant you have, it is recommended to divide your investment budget into 3 parts: Investment money until the shop opens for business 60 – 70 % Working capital in the store for approximately 4 – 6 months: 20 – 30% Marketing budget 10 – 20 % Budget for investment until the shop opens for business Of course, the largest budget will be in the first part, the investment budget for the shop, which includes everything from Lease fee Rent Design fee Fees for various permit applications Construction costs Cost of installing electrical, water and gas systems Decoration cost Equipment cost Container cost Others such as CCTV systems All of these are necessary parts to make a restaurant happen, and are often the parts that cause the budget to go over budget, especially in the decoration part. If the entrepreneur can control the budget within the framework, it will not affect other budgets. The key point of this part is Therefore, it depends on the concept of the shop and the design. In particular, the shop plan is very important. Whether the budget will be exceeded or not depends on this part. Therefore, what entrepreneurs need to do their homework on is the concept of the shop, cutting out all extravagance, because most of the time the budget goes over the top because of extravagance. The concept is not stable and is constantly being revised. Please keep this in mind. If you want to get a quick return on your investment, you need to manage your investment budget within the framework because the longer the budget goes over, the longer the payback period will be. Working capital within the store This is another very important part and has a direct impact on the status of the restaurant business. Many restaurants that cannot survive are due to a lack of working capital. The reason for the lack of working capital is because of the lack of investment budget allocation planning, spending too much budget on the first part, even though the restaurant business is a good cash flow business. But this definition is only applicable if the restaurant is well-received by customers and has a large number of customers per day, which is not the case in most cases. Therefore, when starting a restaurant, entrepreneurs need to set a budget for working capital that is sufficient for at least 6 months. This means that even if the restaurant has no customers for 6 months, The business is still open even though the sales are always at a loss. There is money to buy raw materials, there is money to pay rent, water, electricity, employee salaries, and your own salary because a new restaurant may have to wait for customers to get to know it. Tell others, don't expect luck, focus on safety first. Marketing budget This is a budget that we recommend separating because a common problem for SME restaurants is that they have a well-designed and beautifully decorated restaurant but do not have a budget for marketing. Every time we do marketing, we have to do it economically because we have to spend our personal money first, which is something that should not happen, especially in this era of high competition and customers have many store options. Creating awareness for customers through various channels, even through storefront signs and parade floats, is very important. Therefore, it is important to set aside a separate budget for this from the beginning. This will allow entrepreneurs to fully plan their marketing from the very beginning of opening their store. Reiterate the importance again. Managing the investment budget within the plan framework and allowing the restaurant to open on schedule has a direct impact on the future of the business. Will the restaurant recover its investment slowly or quickly? Whether it will last long or short depends on the first step, which is investment budget management. Especially if you can save some budget without affecting the quality of construction and the concept of the shop. This will help increase the chances of getting your investment back even faster.
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Opening a restaurant: How do I register it?
One of the questions that almost everyone has Do I need to register a business to open my first restaurant? Because we have heard that some things need to be registered and some don't, many people are not sure whether opening a restaurant selling cooked-to-order food in front of their house requires them to register a business or not. We have the answer to clear up your doubts. To make it a “business”, everything should be done legally. This article will be based primarily on the law because, in reality, there are many restaurants that are not registered as commercial businesses. But legally, whenever we do business, we must notify the commercial registration to be in compliance with the law. This is a registration to inform that we have started doing business legally and openly, have a proper location and are listed in the Ministry of Commerce's system . There are 2 types of registration: natural persons and juristic persons. Business registration for individuals Which is often popularly called “Trade registration” In the Bangkok area Business registration can be submitted at the Fiscal Policy Office, the Finance Department, Bangkok and all district offices. In the provinces You can apply for registration at the municipality or sub-district administrative organization where our shop is located. You must register within 30 days from the date of starting business. Business registration documents (individuals) Type of dentistry Click to download here. Copy of the national ID card and house registration of the business registrant In the case of a shop location where the applicant is not the owner of the house, additional documents must be attached, namely a letter of consent to use the premises and a copy of the house registration of the owner of the house where we are requesting to use the premises. Store location map Power of attorney (if we do not submit the registration in person) Copy of the attorney's national ID card Fee 50 baht Business registration in the form of a legal entity Registration in the form of a juristic person is more complicated than in the form of an individual because in legal terms, a juristic person is considered a business separate from an individual and has specific laws, regulations, and responsibilities . The types of establishment of a new business as a juristic person that are popularly registered are 2 types: Limited Company and Limited Partnership Where to apply for registration of limited companies and limited partnerships? If it is in Bangkok, you must apply at the Department of Business Development or the Ministry of Commerce. In the provinces, you must apply at the provincial commerce office. Which generally uses the services of an accounting office to do it for them. Therefore, for details of the documents and steps for registering as a juristic person, if anyone wants to know, you can study at Department of Business Development website Differences between registering an individual and a juristic person Let's take a look at the differences in registration that many people wonder about: how is it different to register as an individual and as a juristic person? Or what are the advantages and disadvantages? Therefore, if there is a further question as to which type of registration is best, the initial advice is based on the goals of the business being done. If you want to expand and grow your business, registering as a legal entity is more appropriate. However, if you are just doing small business and operating alone and do not want to get involved with anyone, registering as an individual is more suitable. “Taxes” are the next thing to be careful about. The follow-up question is, after successfully registering a business, is it necessary to register for VAT? According to the law, businesses with income not exceeding 1,800,000 baht per year do not need to register for VAT. But whenever the income reaches 1,800,000 baht per year, VAT registration must be filed within 30 days from the date the value of the tax base exceeds 1,800,000 baht per year. In this case, whether it is an individual or a juristic person, the conditions are the same. In the case of a business registered as an individual, Form Por.Ngor.Dor. 94 must be submitted in the first half of the year and Form Por.Ngor.Dor. 90 in the second half of the year. In the form of a juristic person, it must also be submitted in accordance with the law, which is usually done by an accounting office. The issue that many people are concerned about is if the income exceeds the legal limit and they do not register for VAT, will they be charged retroactively? Or if they have to pay, can they request a lump sum payment? The answer is, if your income exceeds 1,800,000 baht per year and you don't file taxes , you'll definitely be fined retroactively. The current auditing system of the Revenue Department has greatly improved its efficiency in auditing. It can conduct detailed audits of various financial transactions. The chances of being found out are high. Therefore, if you know that your income exceeds the limit, do not try to conceal it. It is better to avoid it. As for the question of whether we can ask the Revenue Department to assess the tax in a lump sum, the answer is: In the VAT system, there is no flat rate tax.
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How to manage restaurant staff to achieve sales goals!
The key to running a restaurant, besides having a menu that meets the target group, is Having a good restaurant concept is another very important thing, and is often a big problem for restaurant owners. That is "employee" Which is one of the main components of a service business like a restaurant that cannot be missed. I believe that many people who run restaurants have experienced problems with their employees, more or less, whether it be being late, absent, coming to work drunk, asking for advance payment, dressing inappropriately, speaking inappropriately to customers, cooking food that is not according to the recipe, not smiling, arguing, etc., all of which have a detrimental effect on the business and reflect the inefficiency of the restaurant's management of its employees that is not good enough. The result is that the opportunity for business growth is difficult because the more you grow and the more branches you have, the more problems you will have with employees. Therefore, setting up a team management system is one of the top priorities that restaurant operators must give importance to. In this article, we have a guideline on how to set up a staff management system so that they can fully utilize their potential in their work, creating different results for the organization. What do entrepreneurs need to do? Let's follow up. 1. Set store rules When a large group of people live together, rules and regulations are important to help reduce problems and create a framework for living together happily. Important rules and regulations that should be in place include: – The benefits the shop provides and how to receive them – Working hours, breaks, and salary payments – Penalties when employees commit mistakes – The order of punishment of the shop – Various leave rights with leave details – Conditions for proper resignation Which is a regulation that is stipulated under the labor law. 2. Duties and characteristics of work in each position (Job Description) This will tell you what kind of people are needed for different positions in the store, what kind of education and age range. It also tells you what the people who will be working in those positions must be able to do to help us have information to screen when recruiting employees for those positions that meet our needs. 3. Salary level, a universal problem for shops that do not have this. For example, a later person who is not very good at anything, but gets a higher salary than the previous person who has been there for 2 years. When employees discuss salaries and know each other's salaries, feeling inferior will follow, and the previous person who was there before but got a lower salary will start to reduce their efficiency and eventually resign. Therefore, it should be clearly stated that: What is the minimum and maximum salary for each position? What are the conditions for the salary ranges for each position? What are the reasons? 4. Standard Operating Procedure (SOP) If we want our employees to work according to the restaurant's standards, the things we need to have before opening a restaurant are: Standard Operating Procedure (SOP) Because this will help employees know how the store wants its employees to perform in each position. 5. Training If we have a standard work manual but have never taught it to the employees, it is not very useful. Therefore, we must train every employee regularly. For the training, the instructor must use the principles of teaching. 4 Step Training Which consists of Prepare: Prepare teaching content, location, equipment, date, time, and number of staff to teach. Present: On the day of teaching, the instructor must explain the importance of what will be taught to the employees, along with demonstrating it slowly. Tryout: Let employees try out what they have learned while the instructor monitors and provides guidance during the process. Follow up: After completing the teaching, we must continuously follow up on the employees’ performance for at least 7 days to see if the employees have followed what we have taught. 6. Compliments/encouragement It is something that the owner does not have to spend anything on, but it is something that the employees want besides money, which is: A compliment that comes from the owner's heart when he does well, or encouragement to give to employees when they are tired from work or have problems from home. Because the workplace is like a second home for employees. They spend more time with us than at home. So don't neglect these little things. One attitude that has a great impact on employee management effectiveness is How to value your employees If we view them as just employees, we will only get employees who do their job day by day. But if we view them as valuable assets of the organization and invest in their management, this type of asset will yield work efficiency that creates added value for the organization in a worthwhile way. For entrepreneurs or newbies opening restaurants who want to learn about People Management in the Restaurant Business More can be learned in free online courses. There are 7 interesting lessons as follows: Chapter 1 Managing people is equal to managing a business. Chapter 2 How many employees should our shop have? Chapter 3 Where to find people? How to select people? Chapter 4: Besides salary, what do employees want? Chapter 5 What is the difference between Service Charge and Incentive? Chapter 6: Correct the employees who make mistakes, and you will make mistakes yourself. Chapter 7 Equality in Employee Care
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Want to start a Street Food shop in 2021? How to start?
Want to start a Street Food shop in 2021? How to start? Street Food is considered a business that is worth doing because it does not require much investment and is a basic eating culture of Thai people. It is estimated that in 2021 the Street Food business in Thailand will increase in value to 340,000 million baht or an average growth rate of 5.3 percent per year. Today, MHA has steps and advice for starting a Street Food business to recommend for those who want to start a Street Food business in 2021. Select the menu to sell first Making a difference for your street food shop Choose the Street Food location to sell. Street food can also be marketed. Considering quality in various aspects Street Food Shop Management Street Food Measures During COVID-19 Precautions for opening a shop Street Food Select the menu to sell first For choosing a menu in a street food restaurant, you may consider different factors. For example, if you are someone who can cook, try to choose the menu that you can make the most outstanding. Then find a menu that is suitable for making street food. It is a menu that is easy to eat and does not take long to cook or eat. It can be a single dish or a small set, and it must be available for take-away, such as various a la carte dishes, steaks, grilled and roasted food, fried food, brewed drinks, milk tea, etc. Or you may look at the location as the main factor. If you are already looking at a location to sell your products, try to explore first to see what kind of food is still lacking in that location so that it does not overlap with other shops that are already selling. Then see if you can make that menu stand out or not. Or if you want to focus on selling only, try contacting to buy a Street Food franchise to sell as well. 2. Create a difference for your street food shop. Whether it's the part of the shop or the food menu, the shop decoration that is different from others, or the shop name that is interesting but makes people immediately remember what the shop sells. For example, Moo Satay Ying Aj, Tiew-Tam-Yam, Luk Chin Din Din, or Kai Kradon, which is as fast as shooting a bullet. For shop decoration, the budget should not be too high, but it must have all the elements related to cooking, must be organized, have a logo, shop name, and clear menu, which shows the shop's identity. In terms of the food menu, try to adjust the ordinary menu to be different from other shops, such as fried banana blossom topped with fried tea leaves, various special stir-fried holy basil menus, fried dough sticks with various dips, crepes with various fillings, or if you have your own special recipe, it will create a great highlight. 3. Choose a location Street Food to sell Street food shops generally rely on dine-in customers, but these days, delivery customers are just as important. So, It is therefore very important to choose a location where the target group regularly passes by and where delivery personnel can easily access it. This includes locations near workplaces, companies, shops, and educational institutions. But it doesn't mean that you can just bring a food truck or food booth to set up in that location. You have to study the prohibitions and laws regarding selling products on the roads and in public places in each province first to see what permissions are available. Therefore, flea markets, food zones, Walking streets and Night Brazza are interesting options for setting up a street food shop because they are areas specifically set up for selling food. However, you may have to pay for space rental. Or if your shop can easily move or is a food truck, try to increase your sales opportunities by setting up shop at events. Learn more about choosing a location at Open a shop to get rich with a good location 4. Street Food can also be marketed. For street food shops today, it is necessary to do both basic and online marketing. Starting with pricing strategies and sales promotion. Strategies that should be used in pricing include psychological pricing, setting prices ending with the number 9, or setting prices slightly lower than competitors in order to gain an advantage. For sales promotion, try using discounts when buying in bulk, such as grilled pork at 7 baht per skewer, buy 3 skewer for 20 baht, or burgers sold with french fries at a special price, and collecting points by giving out loyalty cards to customers who come to buy, etc. For advertising, try using flyers. With a map of the shop, recommended menus and contact details for ordering through various channels and adding online marketing channels by creating a Facebook page and studying content creation and selling through Facebook in various formats, including selling through a page, such as Hero Fish Sauce Pork Shop, Khok Wua Intersection Or sell in related groups or groups where the shop is located, such as Don Mueang Lovers Group Delicious food in Nakhon Pathom, food in Nakhon Pathom And Market Place where we can press the button to create a new product listing to promote our store. The basic principle of street food marketing is to create a difference from other shops. So, try to find the difference of your shop first, no matter what it is. Then use it to create the strength of the shop and use it to create the story of the shop in marketing. In addition, store management is also important. Street food stores need to take into account the following additional elements: 1. Consider the quality in various aspects, which include: – Food quality Which is directly related to the freshness of the ingredients, cleanliness in cooking, and taste should be standardized. You should study the system for weighing and measuring ingredients in cooking and control factors related to cooking in order to get similar taste each time. – Quality of cleanliness Starting from the cleanliness of the ingredients, kitchen equipment, packaging, including the cooks and restaurant staff, including their attire and cooking process, you can study from the restaurant code of conduct at Food and Water Sanitation Office This also includes the management of raw material waste and food waste, which must be disposed of in the correct place. – Service quality Whether it is a fixed and consistent opening time, friendly and sincere customer service, preparation of equipment to help calculate, collect money, equipment used for eating, or other parts related to the food sold. 2. Street Food Shop Management, which includes: Financial planning, divided into income and expenses, requires daily cost and raw material accounting and daily sales accounting to be used in assessing income and estimating income and expenses in each period of the month. Work management in the shop Even though it is a small shop, the positioning of various equipment must be convenient for work and safe, such as placing gas tanks and stoves in safe places, placing trays of ingredients at least 60 cm above the floor, and not having dining tables block the walkway. If the restaurant has many menus, you should also keep a sales record to see which menus sell well and which menus do not sell well, to use in managing raw materials and to use in managing future menus. 3. Street Food measures during COVID-19 Wear a mask and gloves at all times, especially while cooking, serving, or interacting with customers. Alcohol gel must be available for customers to wash their hands. If the shop is in an enclosed area, there must be good ventilation and temperature must be taken before entering the shop. There must be distancing when eating and waiting for food. Queuing includes sitting 1-2 meters apart, 1 meter apart, with clear distances between people. And there should be seating for delivery staff waiting for food. Emphasize on payment by E-payment system such as transfer, QR Code scanning, etc. to avoid touching cash. However, opening a street food shop also has some precautions, as follows: Don't spend too much on shop decoration. Although decorating your restaurant to make it stand out can help your restaurant become well-known, if you spend too much on it, it can cause problems in the long run. Because a restaurant may not be able to make a profit in a few days, you should have reserve funds to support your restaurant in the beginning. Choose a location where there is not a lot of traffic from your target audience. Or if the delivery staff is not available, it will be difficult to reach customers, even if there is online sales and delivery. Poor marketing Without good promotion, the store will have to rely solely on word-of-mouth recommendations from customers, which will take a long time to build awareness and credibility among a wide range of customers. MHA recommends that you study information on starting a restaurant at: A beginner opening a restaurant Including studying more information at the online course of Makro Horeca Academy And come back and see us again for more restaurant marketing articles in the next episode. Click to read interesting articles from Makro HoReCa Academy. Gathering Food Delivery Knowledge Sources to Fight the Crisis A beginner opening a restaurant Restaurant Management Marketing for Restaurant Business Restaurant Interview Selection of raw materials and equipment Food recipes News and member privileges Zero Food Waste
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“Muang Thong Crab Fried Rice” with a delicious legend that has captured the hearts of Thai people for more than 17 years!
If we talk about the legend of a restaurant that is famous for its deliciousness and can create a long-lasting memory for customers, one of the legends of Thailand must be given to the restaurant 'Muang Thong Crab Fried Rice' which has achieved overwhelming success in business. How is the restaurant management and how did the restaurant increase its profit throughout the 17 years of opening the crab fried rice restaurant? Let's read the interview with the restaurant owner, Mr. Sombun Piyathip, right now! The constant care that 'Khao Pad Pu Muang Thong' restaurant gives to its customers If you walk into the first branch of Muang Thong Crab Fried Rice at Soi Chaeng Watthana 14, you will hear the sound of spatulas hitting the pans while frying rice all the time. People fry more than 12 pans of rice with great determination to fry the crab fried rice quickly to satisfy customers. Every time before serving the food, the restaurant checks the menu for quality control at all times. Crab fried rice menu that selects a special rice grain recipe for softness and deliciousness. The recipe for making delicious rice grains has been tried and tested before it becomes the right rice for the crab fried rice menu. The secret is in cooking the rice. Don't cook the rice until it is too full of water. The restaurant has specified the proportions clearly, which are 3 parts Khao Sao Hai and 1 part Jasmine rice to increase the softness that Thai people like. In stir-frying rice, there are only salt, light soy sauce, and sugar as seasonings. The emphasis is on the cooking skills of the person stir-frying, who must stir-fry the rice for 1 minute per dish, which requires very high heat from the stove. If stir-fried for less than 1 minute, the fried rice will not be fragrant and delicious. Perhaps another secret to increasing the profit of the restaurant is to add deliciousness to the customers. High production costs but low profits. Why has it sold well for so long? What are the secrets to running a shop? From the economic crisis of Tom Yum Kung in 1997, Mr. Somboon saw the importance of establishing a restaurant business that emphasized deliciousness at the level of Chinese restaurants of that era. One of the classic menus is crab fried rice. Although the production cost is high from the top quality crab meat and the profit per dish is low, the restaurant cares about the needs of the customers first, so it wins the hearts of the customers. Most tables are full of customers every day. Besides the crab fried rice menu, are there any other menus? There are only 5 more menus: fish maw, shrimp with glass noodles, suki, fried rice with egg, and pork satay. These are old-style Chinese restaurant dishes that are popular and have many orders for every menu. Although there are few menus, every menu can increase the restaurant's profit. Restaurant management tips for success of Muang Thong Crab Fried Rice restaurant Mr. Sombun gave his opinion that “Diligence is an important thing that every businessman should have because if there is diligence, techniques, problem solving, knowledge and experience will follow, another thing is having passion, which will give us the driving force to look for the best way for our business. In other words, we must believe in ourselves because if our ideas… If it is not stable, the quality of the business will also be unstable.” For anyone who is opening a restaurant, you can use these tips for restaurant management to increase your restaurant's profits. And if you are having problems High production costs but low profits There must be a plan for purchasing raw materials and managing stock. Including income and expense accounting, you can learn Free online courses From Makro Horeca Academy to control costs and increase profits for your business.
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The shop has LINE@. How can we Up-Sell and really increase sales?
For beginners, starting to promote restaurants online, you may be a bit confused about LINE OA or LINE@ and what to do next. Once you have registered with LINE@, what do you need to do next? Today, MHA would like to recommend interesting tools to help promote restaurants on LINE@ to stimulate sales, create awareness very well, and it is easy to use with the following 4 LINE@ tools: Note: This article will mainly refer to using LINE Official Account on a mobile phone, tablet, or iPad. 01.jpg 347.92 KB 1.Greeting Message Welcome message is an automatic message that will pop up to greet people who have just added our Line@. The greeting message is very important because it is the first information about the store. It can be used to announce opening and closing times, store promotions, and menus that will be sold. A maximum of 5 welcome messages can pop up at the same time. Here's how to do it: 1. In the Line Official Account app, select “New Friend Greeting Message”. 2. Then edit the greeting message. 3. If you want to add a greeting message that will pop up at the same time, press the Add button. 4. We can choose to add text, images, videos, or other sections that we want new admins to see. Tip : Greeting Message should include details of sales, delivery, and pricing conditions. You should use pictures of the menu to attract customers. If you have a video of the shop, whether it's a review from various pages or a video taken by yourself, you can upload it as well. Or try including a discount coupon for new members. This will help stimulate the decision to buy well even before starting the chat. 02.jpg 423.7 KB 2. Create a menu that customers can easily select and press. The menu, also known as the Rich Manu, is located at the bottom of the chat and will pop up as a popup when selected. It is a shortcut that helps customers find what they are looking for more easily. Here's how to do it: 1. In the Line Official Account app, select “Rich Menu” and press “Create New”. 2. Press “Select template” Then select the template you want to use. If you don't have many menus, you can choose a small one, like a long bar. 3. Upload a background image. It should be a picture made specifically for the menu. If you haven’t made one yet, choose an existing picture and insert the text from the app. Or, you can choose the default picture that the app has set. Then, press “Next.” 4. In the Action settings page, choose what you want the menu to do. As follows - Links can be used to link to the website we created or to link to the store's Facebook page. Links can be used in many ways, such as Google Maps. manu5.jpg 209.87 KB - Coupons are a great way to boost purchases, especially for new customers (you have to create a coupon on the home page, then choose the coupon you want to use). - Message: Set the message to reply when clicked. Can be linked to an auto-reply message (must go to set up auto-reply again) or enter a 1:1 chat. - Loyalty cards allow customers to make repeated purchases and do not require paper and stamps like before (must create a loyalty card first before being able to select) Then press “Next”. 03.jpg 308.84 KB 5. You will enter the menu settings page. - Name the menu according to the purpose of the creation, so it's easy to remember which menu you're using. - Set the time period for the menu to be displayed. In this section, if you choose to use a coupon or a loyalty card, you must check the time period carefully first. And if there are other menus already, the set time must not be the same. - The bar at the bottom of the chat will show a “Menu” to click on. If you want to change to someone else, select another message and type more. - If you want the menu to be displayed when customers enter the chat, select “Show”. But if you want customers to choose to display the menu themselves, select “Hide” and press Save. manu7.jpg 151.12 KB - When the set time is reached, the menu will be displayed automatically, or if it is not displayed now, on the record page, you can save it to “Ready to use” first to edit later. Tip: It is recommended to have "coupon" and “Loyalty card” In the menu, it will help stimulate sales more. 3. Create a broadcast of store news to inform customers, especially promotions. Creating periodic announcement messages to members, in LINE Broadcast, we can choose to use various methods as follows: message The message should be no longer than 500 words and is suitable for announcing news, store openings, etc. sticker Stickers can be sent to all recipients at once. photo We can put pictures of the food menu, along with prices and the restaurant logo in the picture, which will help stimulate ordering. coupon It also helps to boost sales and informs customers that there are coupons available without them having to click on the menu. Video Because it's for short clips, food reviews, or other interesting videos. Voice messages, mostly from big brands that have radio spots, often include voice messages. questionnaire Used to survey customer opinions. Suitable for surveying needs and satisfaction regarding menus and services. Message card Multiple product images can be inserted at the same time, allowing for broadcasting in a single message, saving on monthly broadcast quota. Rich Messages and Rich Video Messages You can create and send extra-large images and embed links in the images. When you click on the image, it will take you to the desired website. How to create a broadcast How to create broadcast1.jpg 40.21 KB In the Line Official Account app, select Broadcast. If you don't have a broadcast, press Create New. 2. Press Add, then select the desired boardcast (for Rich Messages, Rich Video Messages, and Card Messages, you must set up via a browser on your computer only by going to https://manager.line.biz/ and login using the store's Line ID) 01.jpg 44.95 KB 02.jpg 94.58 KB 03.jpg 53.42 KB 3. When you have set various values such as selecting the image to broadcast, entering text, etc., press Next. 4. If you don't press send immediately, you can set the broadcast time and choose whether to post on the timeline or not. For the free version of LINE@, there is a limit on the number of messages in the broadcast. We can set this as well by selecting the settings in the menu that appears. 5. Select recipients. If there are 100 or more members, we can divide the groups and assign recipients for each Boss Cast. 6. Press Send or Save Draft if you haven't sent it yet. 04.jpg 116.18 KB 05.jpg 125.46 KB 4. Don't forget Line Timeline, easy to use like Facebook, free posting! No cost. Posting on Timeline is very useful. There is no limit to the number of users and it is free of charge. Those who add LINE@ can see posts from stores, which is a way to create free awareness. They can also use their personal LINE to help share to various groups. We can use posts as promotional images, short videos, or Facebook-style Ad albums to help boost sales in another way. Learn more about LINE@ at “Discover the techniques of using LINE OA to help restaurants achieve great sales!” By 'Khun Zoe Digital Shortcut' or Pharmacist Sopha Phimsiriphanit, an online marketing guru and the first LINE@ Certified Trainer in Thailand. Photo credit : Kung Zab Restaurant
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'Schedule delivery' to avoid GP fees, accept half-price payment! Open the book of success of the public's favorite seafood restaurant Seafood Aroy Delivery Category: Sales & Marketing
“The impact of COVID is that sales are very good. The solution is to hire more people.” We didn't expect to get such an answer from 'Khun Nun - Karuna Sri-amphan', owner of Seafood Aroy Delivery When asked about the impact of the COVID-19 situation, because while most restaurants have been affected by the crisis, this restaurant is considered an 'upside' opportunity. From talking to the owner of this seafood restaurant that started as a small home kitchen and gradually grew into this popular seafood delivery restaurant. It was discovered that A case study of Seafood Aroy Delivery using the 'scheduled delivery' sales method to avoid GP fees and also accepting half-price payment should be quite useful for many business operators. From a casual home kitchen to a popular seafood delivery restaurant “Seafood Aroy Delivery has been open for about 7 years. At first, I started selling just for fun. At that time, I had just graduated with a master’s degree and didn’t want to work full-time. It just so happened that my mother had a seafood stall at Or Tor Kor Market, so I took the seafood from my mother and cooked it to sell. I started out in a two-bedroom condo, which didn’t have a very big kitchen. Even gas was canned. At that time, I only sold crab curry noodles, and the response was very good. From selling only a few sets, it became selling hundreds of sets a day, to the point where it was no longer possible to sell them in condos. Therefore, we had to find a way to expand and rent a shophouse. But the format remains the same, which is only delivery, no restaurant for dining. After that, we gradually developed other menus, such as grilled shrimp, crab claws, and other dishes. Today, our restaurant has dozens of dishes. Everything is made from seafood, mainly from Surat Thani Province, and sometimes from other provinces. During the 7 years that the restaurant has been open, after moving from the first shophouse, we still moved to another place because sales kept increasing. We had to expand and increase production capacity, so that we could divide it into different departments, such as the grilling department, the stir-fry department, etc. When asked how we were affected by COVID, we said that sales were very good. Sales were so good that we had to find more people to work. From the beginning, she started to do everything herself and sell things herself with only a few people, and had only a few menu items. Khun Noon gradually expanded the business little by little until now she has a kitchen team of almost ten people. Every day, Seafood Aroy Delivery delivers an average of no less than 60-70 orders of deliciousness. If anyone visits the restaurant’s Facebook Page, they will know that there are more than 560,000 followers! We wondered what factors made this shop so successful and gain so many followers. The pioneering owner of the shop, Khun Noon, gave the answer: “The reason why our restaurant has received such good feedback is probably because of the quality of our food. For crab meat, we only use chunks of crab meat. The advantage is that it is fresh and we don’t need to stock it because we get it from my mother who regularly sells at Or Tor Kor Market. She hardly makes any profit from us. The highlight of Seafood Aroy Delivery is selling fresh seafood that is received daily. Other shops may stock up and not receive fresh seafood every day. This is an advantage for the shop.” Ms. Nun said that What Seafood Aroy Delivery emphasizes most, apart from quality, is punctuality in delivering food to customers. The restaurant uses the 'delivery appointment' method by talking to customers to make them understand that the food will be prepared shortly before delivery time to ensure that customers will get to eat their food at the most delicious time. For example, if the delivery time is set at 2 pm, the delivery time will be stated as 2 pm - 2.30 pm, which will not be later than that. If there is an accident that causes a delay, the customer will be notified immediately. However, such cases are very rare. Dozens of seafood dishes rotate every day, never the same in a week. Highlights of Seafood Aroy Delivery 1. There is no storefront for dining. Selling fresh seafood delivered by 'schedule delivery' 2. Emphasize punctuality. Food is prepared just before delivery time so it reaches the recipient at the most delicious time. 3. Fresh and quality seafood ingredients Because there is no need to stock the products, but rather receive them on a daily basis. Some seafood is even delivered alive, and they are given a generous amount of meat. 4. The price is inexpensive compared to the quality. It is also cheaper than many other seafood restaurants because the owner's mother sells seafood at the market, so the cost is cheaper than other restaurants. How to do online marketing to be successful and have more than 560,000 followers Khun Noon said that since she started the page when she first opened her shop, she had already set aside a budget to promote both the page and posts. Fortunately, when she first started, Facebook's advertising rates were not that high. So, I gradually accumulated a customer base and tried and failed continuously, which led me to learn techniques that worked well for my own restaurant, such as setting up food sets, organizing promotions, and changing the menu every day. “We have been willing to spend money on online marketing since the beginning, since the time when advertising costs were not that high. We have gradually built up a customer base that follows the page. Now, advertising costs have also increased a lot. People who have just started doing this might have a hard time. However, nowadays we still have to pay for advertising because another highlight of Seafood Aroy Delivery is that we change the menu every day. We don’t repeat the same menus. Today and tomorrow, we have to promote new menus to let customers know. In addition to our page, we also have Line Official, which also costs money. But as I said, we have been doing this for a long time, so we have a lot of followers and regular customers, so we don’t have to spend a lot on advertising and promotion.” A sales technique that increases both sales and customer base, as well as word-of-mouth promotion. The restaurant offers a variety of food sets with many great promotions. The promotions and menus change every day. 1. Change the menu and promotions every day. Since the menu in a week is not repeated even once, customers do not feel bored. Regular customers can order repeatedly. And the fact that the menu changes every day makes customers follow the news from the shop's page to see what menus are being made each day and what special promotions are being offered. 2. Food set promotion It allows customers to enjoy seafood to their heart's content. If they order individual dishes, it may be more expensive, but if they order a set menu, it will be more worthwhile. Every day, regular customers will come to check out which set menus are interesting because the set menus are not the same every day. 3. Special food promotion at a cheap price Every day, there is also a special promotion menu with cheap food, which is usually more expensive than the full price. This promotion rotates special food every day. In addition to customers buying the cheap promotion menu, they may also order other food that is not included in the promotion. This is another effective way to attract customers. Selling over 100 kilograms of shrimp per day, the promotion of 1 kilogram of grilled shrimp, get 1 kilogram free is a great promotion that makes customers tell each other by word of mouth. 4. Buy 1 Get 1 Free promotion, a magnetic promotion that helps increase sales. Each day, the restaurant will create 1-2 single-dish menus to offer a buy 1 get 1 free promotion, which changes regularly. After customers order, they may also order other dishes. 5. Pro Highlights The promotion of 1 kilo of grilled shrimp, get 1 kilo free is a very popular promotion. The shop only uses live shrimps sent directly from the regular pond. When asked why they have such a generous promotion, the shop revealed that this promotion is not focused on high profits but on selling a large quantity. The advantage is that it is a promotion that other shops might not have the courage to do. Having this different promotion helps with word-of-mouth promotion and helps increase sales. It is a highlight promotion that makes customers addicted and makes the shop very successful and well-known. Uptrend during Covid & Appointment of time to send GP fee “One thing that has kept us from being affected by COVID-19 like other shops is that we have always only offered delivery. Since we don’t have a physical store, we don’t have rental costs and we don’t have many regular employees. When we cut out the storefront, the shop was not affected like many other shops were by COVID. It turned out that this was an opportunity for us to sell much better. Because people are working from home, they have to order delivery to eat at home. Restaurants that used to be open for dine-in have also had to close. So it's an opportunity for restaurants like us that have been doing delivery business since the beginning. With a large existing customer base and our quality, customers who have tried our products already trust us and buy again. When this situation happens, customers think of us more. We also receive a lot of word-of-mouth recommendations. Most of the customers themselves recommend their friends to become new customers for us.” “Asked why we chose to sell by scheduling delivery, we actually used this method from the beginning. There was a time when we tried using some delivery apps. But now we hardly use them because the GP fee is too high and doesn’t increase our sales that much. As I said, it’s true that we sell well, but we don’t focus on making a lot of profit. And if we end up paying that much for the GP fee, one thing is for sure, we will lose money. Otherwise, we will have to increase the price, which will make it even more expensive. For example, we sell fish for 300 baht each. If we sell through an app, it will cost 400 baht each. On top of that, customers have to pay for shipping, which makes it even more expensive for them. This will cause problems in terms of competition with other stores. From our perspective, if customers buy directly from us and pay for the delivery fee, it doesn’t make a difference. In that case, it’s better for customers to order directly from us. The delivery fee is about the same. So we don’t sell through any apps except Robinhood, which doesn’t charge a GP fee and has a low delivery fee. Many customers are interested in it. The advantage is that we can sell cheaper than other stores while still maintaining the quantity and quality of the food.” “So we focus on selling by appointment to avoid the GP fee. Some stores may require pre-orders several days in advance, but for us, it’s not like that. Instead, orders are placed 2-3 hours in advance. We have 5-6 delivery riders who take turns picking up and delivering products throughout the day. They are not our regular employees, but are riders we regularly use. Some of them have been working together since the shop first opened. They run errands for us every day. For example, the delivery fee gets everything. The shop doesn’t get a single baht. Suppose a customer calls to deliver to the shop and informs us of the delivery location. We will calculate the distance and charge a delivery fee of 10 baht per kilometer, which is: The shop will inform you of the shipping cost first to see if this price is convenient for the customer, so that there are no problems later. Which is something we take very seriously. We will calculate the delivery fee together with the food cost for the customer to pay, and then clear it with the rider at the end of the day like this every day. ” Advantages of Scheduled Shipping 1. Escape the GP cost and sell at a low price. Without reducing the quantity and quality, it helps increase the opportunity to compete because the price is cheaper than other stores that sell through the app, which must have the GP cost. 2. Delivered on time. What the store and customers want 3. Get the menu that the customer wants. Because if you don't make an appointment in advance but want to eat right away and order, some food items may be out of stock. 4. Quality transportation Because the regular rider will take good care of the food for us and we can emphasize on manners. If there is a mistake or we receive bad feedback, we can deal with the rider directly. But if it is an app rider, we may only listen to the customer complain. Tips: For stores that want to start selling by appointment ● Start with a simple method For example, talking and making an agreement with a motorcycle taxi driver at the entrance of the alley, Seafood Aroy Delivery shop also started out like this. ● Agree on a price that is fair to all parties, including our shop, the rider, and the customer. Do not undercut the rider's price too much. Another trick for selling by scheduling a delivery time is that sometimes we may make deals with some riders for a fixed rate for the whole day. Ask for a certain number of hours and a certain distance. Is this acceptable? For example, a fixed rate for the whole day is 600 baht per day, not exceeding a certain number of kilometers. The advantage is that it can be organized as a 'delivery discount promotion', which helps to save customers' delivery fees. We can also arrange delivery routes during similar times for riders to add more orders. However, if it exceeds the agreed amount, we will see how much more money we can give to the riders. That is, the riders may receive less money per trip, but they will receive more regular work from us, which is a price they can still accept. Overall, even though they have to do more work, they will also receive more money. In the long run, it is a win-win situation for all parties involved. Share frequently encountered problems “There are customers who complain about the high delivery fee. For example, there are customers who come from far away to order, so the delivery fee is naturally expensive. Our shop is in Bang Kruai and the customer is in Rama 3. We charge 10 baht per kilometer as usual, but if the distance is far, it is still expensive for them. Customers who order from far away will complain, but it is something that must be heard and there is nothing that can be done. We cannot tell customers that “If you don’t want to pay a high delivery fee, order from a nearby shop.” We will try to tell them that if the delivery fee is too high and inconvenient, it is okay, but customers can come to the shop themselves. Some customers understand and choose to come to the shop themselves. This is a common problem that cannot be fixed. But some customers are willing to pay for the transportation fee. We understand that because the shop itself cannot really extort the delivery fee from the rider. And the longer the distance, the higher the risk of transportation. Will the food reach the customer safely and still be delicious? Sometimes, there is a round trip of almost 100 kilometers, but we have no problem. If the customer is comfortable paying for the transportation, they can order, but it is not often. We will also have a promotion of free delivery for the first 10 kilometers and the shop will pay half for the next 10 kilometers to stimulate sales and give back to customers. But it must be a really special occasion like New Year only because as I said, the shop doesn’t get anything from the delivery fee. So if we are going to have a promotion to reduce the delivery fee, the shop must pay this part to the rider instead of the customer.” Using the Half-Half privilege to boost sales, customers love it, but there are also problems that need to be dealt with. Giving customers the right to use the Half-Half project helps stimulate sales very well. The owner of Seafood Aroy Delivery also said that when the government initially issued a policy for people to use the 'Half-Half' privilege, it helped increase sales for the shop very well. It was also very convenient. Until recently, there were problems that had to be solved on the spot. “At first, the ‘Half-Half’ privilege could be used on multiple mobile devices, right? We let customers scan from each rider’s phone, which was very convenient. But later, the new rules were changed to allow only 3 devices per shop per day to scan, which started to cause us problems because not all of our riders can scan all the time. We had to solve the problem by rotating the devices. For example, if there was a time when many customers wanted to use the privilege at the same time, it would be a problem for us to organize. And since it could only be used on 3 devices at a time, we had to add some devices and remove some. And the policy also limited the request for OTP codes to only 3 days per time, so it became very difficult now. We had to manage it more.” “Our solution is that if a customer says they will use the half-price privilege, instead of the original delivery time being within half an hour, we will ask the customer to extend it to a full hour instead. For example, if the order was originally at 11 am, we would say that the delivery would be between 11 am and 11.30 am. However, if they want to use the half-price privilege, we will say that the delivery will be between 11 am and 12 pm. This will give us time to rotate the machine and solve the immediate problem. Sometimes, there might be an accident that causes a delay, but we will immediately inform the customer in advance.” For those who are having trouble with GP fees, Seafood Aroy Delivery also recommends that if other restaurants try using this 'scheduled delivery' model, it would be good, but they have to adjust it to suit their own restaurants. And the most important thing that cannot be forgotten is punctuality and sincerity towards customers.
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Selling at the store is not enough! You have to deliver food all over Thailand with chilled and frozen food to increase sales.
In an era where in-store sales and online sales in the same province are not enough to grow a restaurant business Making products go further Therefore, it is a way to expand the business more. Previously, food delivery would try to reach the customer within 30 minutes to keep the food hot. But for food delivery across provinces or even across regions, which takes several days, “frozen food” is another interesting sales method in the current era. shutterstock_1859286694.jpg 1.62 MB Why Sell Refrigerated and Frozen Foods? In addition to the increased sales opportunities that support online and social media sales, today's freight companies also support the delivery of refrigerated and frozen goods for small retailers, whereas in the past, they had to be transported in a business-to-business format or placed in foam crates filled with ice and sent with the delivery truck only, including packaging technology and refrigerated trucks that have been developed more than in the past. _____.jpg 58.85 KB Let's take a look at 5 shipping companies that deliver refrigerated and frozen goods. 1. SCG Express There is a service called Cool TA-Q-BIN for delivering temperature-controlled parcels such as fresh food, seafood, and fruits. We can control the parcels to be at the right temperature from the origin to the destination. We provide temperature-controlled delivery services in 2 forms: scg 1.png 98.14 KB - Chilled service for products that must be transported at a temperature of 0-8 degrees Celsius. frozen-service scg 2.png 77 KB - Frozen service for frozen products with a temperature lower than -15 degrees Celsius. There is a service area in 70 provinces throughout Thailand. We deliver refrigerated and frozen products with a box size (width*length*height) not exceeding 120 centimeters and a weight not exceeding 25 kilograms per box. We receive products every Monday-Friday. You must notify us 1 day in advance. The delivery fee starts at 130-450 baht per box. Products must be refrigerated for at least 6 hours and frozen for at least 12 hours before delivery. 2. FedEx Frozen and refrigerated cargo transportation, perishable product delivery for medical parcels in a temperature-controlled and safe environment. Multiple temperature levels are available, from - +4 to +25 °C. The container with C-Safe compressor (+4°C to +25°C) maintains a constant internal temperature without the use of dry ice. - -20 to -25 degrees Celsius by dry ice container, maintaining the shipping temperature at the specified level and monitoring the temperature from the time of receiving the parcel until delivery. - FedEx® Deep Frozen Shipping Solution Dry ice technology maintains temperatures of -150°C for up to 10 days, eliminating the need for a cooler box or dry ice. Details Shipping by FedEX click service-temp-02--.png 428.82 KB 3. INTER EXPRESS LOGISTICS Temperature-controlled cargo transportation for over 26 years. We transport medical supplies and medical equipment, vaccines, and medicines that are important and require temperature control appropriate for each medicine. We deliver to every area in the province. You can choose the packaging temperature of Sinda as follows: - Chilled or refrigerated (temperature 2-8 degrees Celsius) - Frozen (temperature below -15 degrees Celsius) We have delivery service for both foam boxes and cardboard boxes by temperature-controlled refrigerated trucks covering every province in Thailand (some remote areas require additional delivery fee). The service fee starts from 70 baht to 720 baht depending on the size and package. 4. JWD Express Transportation service for refrigerated goods at 0 - 8 degrees Celsius and frozen goods at temperatures below -15 degrees Celsius using closed vans and Cool Box to control temperatures, covering 73 provinces. Note: JWD Express is currently working with Thailand Post Co., Ltd. and Flash Express Co., Ltd. and will change its service name to FUSE POST, which will initially be available in Bangkok, its vicinity, and 6 provincial routes from 1 September 2021 onwards ( Click To view the current delivery route) 101308762_2980076555433857_6523757037145292800_n.jpg 122.96 KB 5. NiM Express, a temperature-controlled delivery service (Cold Chain), can choose to use the service for both refrigerated and frozen products. Use a refrigerated truck with specific temperature control. There is a service to pick up products at home, pick up at the destination, deliver to hand (Door to Door) and deliver temperature-controlled products to the destination on the next day. Choose to deliver products in 2 forms as follows: - Chilled or refrigerated system (temperature 0-8 degrees Celsius) where the product must be at a temperature of 0-8 degrees Celsius for at least 6 hours before shipping. - Frozen or freezing system (temperature below -15 degrees Celsius) where the product must be at a temperature below -15 degrees Celsius for at least 15 hours before shipping. The product must weigh no more than 30 kilograms and the longest side must not exceed 55 centimeters. If delivered to a branch, the weight can be increased to 40 kilograms. The delivery fee starts at 100-480 baht, depending on the area and weight of the product. Techniques for packing refrigerated and frozen foods shutterstock_2005376855.jpg 830.33 KB 1. Choose the right food container. You should choose a plastic box with a tight lid to prevent moisture from the freezing process and shipping process or put it in a vacuum plastic bag to help reduce the growth of bacteria and extend the life of the food. You should choose packaging that can withstand cold from -15 to -30 degrees Celsius. Both plastic boxes and vacuum plastic bags are resistant to impact and tearing to a certain extent. And for the convenience of customers, the food box should be a type that can be put in a microwave when customers want to heat up the food. shutterstock_286294463.jpg 168.96 KB 2. Freeze food and fresh items for at least 12 hours at a temperature below -18 degrees Celsius. Although the freezer temperature of a typical refrigerator is -18 degrees Celsius, in reality, from everyday use, the freezer temperature may not be cold enough. In addition, the food storage space of a typical refrigerator is not large enough to store dozens of boxes of food. Therefore, investing in a freezer is the right solution. Freezers can reach temperatures of -25 to -30 degrees Celsius. Prices range from 5,000 to 20,000 baht, depending on the size of the freezer. (Click for details) Freezer ) For general refrigerated food, before delivery, it must be kept at a temperature of 0-8 degrees Celsius for no less than 6 hours. paper.box.png 629.2 KB shutterstock_1920680027.jpg 398.56 KB 3. Pack frozen food in foam boxes or paper boxes. Packaging in foam boxes will help retain the temperature for a longer period of time. Currently, cooler boxes have become more popular, especially in shipping companies, because they are lighter and retain the temperature just like foam boxes. Or, you can choose to use special cardboard boxes that are specifically designed for retaining the temperature, which will be lined with heat insulation inside. For foam boxes, if it is necessary to put cooling materials such as ice or gel packs, the ice should be in a sealed container or bag to prevent water from seeping into the food when the ice melts. The food box should be sealed in a bag again. When packing frozen food in a foam box, close the lid and seal with paper tape or packing tape at the joints before shipping. Also, check whether the shipping company you will call accepts refrigerated products in foam crates or not. Many shipping companies offer their own cold storage packaging for their customers. You can choose to use their own packaging as it is easier for them to handle and they often provide insurance for the products inside if they use their own packaging and follow the correct procedures. 4. It should include instructions for defrosting and reheating food appropriate for that menu. All methods of heating food should be clearly specified, whether by microwaving or other methods. In some cases, customers do not order food for immediate consumption. The freezing method should be specified when the product is received. Customers should also be warned that once frozen food has thawed, it should not be refrozen because it will cause bacterial contamination and make the food spoil more easily. All of this can be done on a pamphlet in a moisture-proof plastic bag and included when delivered, or it can be specified on the restaurant's social media. Photo credit: - https://www.upppackaging.com/
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Revealing the success of 5 legendary famous roast pork and crispy pork rice shops! With the secret to "winning the hearts of customers for generations" Eat often and never get bored
Roast pork and crispy pork rice is an all-time favorite single-dish meal that can be found all over the city. But have you noticed that many legendary roast pork rice shops have been around for decades? Some have even passed down their business traditions for generations? It's really interesting how these legendary restaurants have the secrets to winning the hearts of customers for generations. Today, MHA would like to invite you 5 Owners of the most famous restaurants in the world of roast pork and crispy pork rice reveal their secrets to success that have captured the hearts of the masses and become legendary!! Emerald Roast Pork Rice Shop A legendary famous roast pork rice shop that many people are addicted to its taste. 'Emerald Red Pork Rice' With a history of over 70 years, it started as a stall and then expanded into a commercial building in the Trok Rong Mu area. This restaurant is on the list of places that people on social media recommend as “must eat at least once in your life.” 'Mr. Wanlop Kaewsimorakot' or 'Brother Piek' He is the successor to the business who will share his secrets to winning over customers. The first tip is “the sauce”. It is not too sweet or salty, and emphasizes a well-rounded flavor. We simmer pork bone soup as a base, with a mix of beans, sesame, and Chinese herbs, which is the shop's own special recipe. All pork must be grilled using charcoal according to the traditional method … whether it is red pork, crispy pork or Chinese sausage. Even today, this method is still used because grilling on charcoal makes the food smell good and attracts customers. The red pork is selected from only the outer and inner loin parts … We use fresh pork every day without keeping it overnight. The pork is marinated for several hours with soy sauce, pepper, garlic and more than 10 types of Chinese herbs to allow the flavor to penetrate the meat. Use food coloring to boil the boiled eggs… Our boiled eggs are soft-boiled duck eggs. Boil them in water and add food coloring. In addition to getting the unique orange color, it also helps to eliminate the fishy smell. What makes the shop last long …apart from the taste, it should be the meticulous process. Even if you devote some effort and time, don’t take shortcuts. When we still use traditional methods, such as grilling with charcoal, marinating pork with a special recipe for several hours, it makes the taste memorable for customers. In business, you have to be patient in order to survive for a long time ... no matter how bored or tired you are, you have to be patient. Maintaining standards is important… I still do everything my father taught me. We try to maintain standards. If we couldn’t maintain them, we wouldn’t have lasted this long. Thani Khao Moo Dang Moo Krob A roast pork and crispy pork rice shop that's been around for over 5 decades. ' Thani Khao Moo Dang Moo Krob' Established since 1973, this is another old shop in Bangkok. Older customers all say with one voice that the taste is the same as before. 'Mr. Pop-Suchate Srikitprachai' He is the second generation heir who inherited the taste from his father who pioneered the first branch in the Pradiphat area. Today, there are 3 branches: 'Phahonyothin Soi 5' branch, which is managed by Pop's brother-in-law, and 'Chokchai 4 Soi 28' and 'Thanon Lat Phrao' branches, which are managed by Pop himself. 0003.jpg 425.13 KB The unique selling point of our shop... is the crispiness of the crispy pork and the sauce that is different from other shops. My dad told me that normally when making crispy pork, he uses a fork to poke it, but since the pork skin is tough and bends when poked, he used a knife to make a cut, which is how it turned out. I have never changed this process at all. I still do it the same way. The person who will continue the taste and business should be able to do everything... otherwise, he won't be able to communicate with his subordinates. In the past, I practiced every day for a year, doing everything from marinating pork, grilling pork, making sauce. The hardest job was making crispy pork, which we spent 5-6 hours baking from midnight to 6 a.m. It was so brutal that I almost gave up because my dad used a charcoal stove to grill both the red pork and crispy pork. We had to sit and watch the whole time because if we didn't, the fire would catch on and the pork would burn. 0004.jpg 1.66 MB Maintaining the same quality as before, never changing... Every step is done with dedication, done with honesty towards customers, which is why we have been able to survive until today. We serve with our hearts… friendly and have good human relations with customers. The most important thing is the taste... it must be as delicious as the first day they ate it. If they can do that, customers will still eat it. Don't sell at too high a price... because people won't eat it. Regarding the raw material prices increasing and being an obstacle to maintaining quality, I think it's a normal market mechanism. When the day comes that we can't hold the price, we have to adjust the price according to the market. But we can't take the opportunity to sell at too high a price, and we have to use the same good quality. We can't reduce the quality. Keep the quality consistent ... that's sincerity and honesty towards customers. I believe these things can be communicated. The old Nai Sai shop in Prachachuen A legendary roast pork and crispy pork rice shop in the Tao Poon and Prachachuen Road areas, it has been in business for over 40 years. With its unique reputation for its juicy and well-rounded flavor, word of mouth has spread that the crispy pork here is the best in this area. 'The Old Nai Sai Shop in Prachachuen' has continued the business and taste to the third generation. Currently, it is managed by ' Ms. Nat-Thara Ngenlungthawi'. Continuing the taste that customers love... We try to maintain standards and quality, from the ingredients used, the freshness of the pork, to the cleanliness of the production process for customer safety. In the past, our pork was crispy on the outside and soft on the inside, and it's still the same today. The taste of the sauce hasn't changed since 1978. We make everything the same, passing down the taste without changing anything. The unique selling point is the crispy pork... which has crispy skin and juicy meat that is not hard or dry. The sauce is not too sweet and has a well-rounded flavor. It is a recipe that has been around since my grandfather's generation. Our shop's red pork has a natural color ... using pork hind leg meat, marinating it fresh in the morning and grilling it fresh in the morning. It is not marinated overnight and there are no added colorings. The color comes purely from soy sauce. The important thing is to pay attention... like with crispy pork, we grill it for one day and fry it the next day. During that time, we have to pay attention to the pork by grilling it with charcoal over a low heat, gradually adding charcoal and keeping the fire going. We have to pay attention and watch it all the time. Our clear soup also sells well... whether it's stewed vegetables or bitter melon soup, we boil it on a charcoal stove and slowly simmer it until it's tender. It takes 2-3 hours per pot to get it done. We gradually add charcoal and don't use high heat to get a well-rounded soup and tender vegetables. This is another dish that customers love. How to cook delicious rice... We mix jasmine rice and sesame rice in a ratio of 60/40 because sesame rice alone is too hard. If we use jasmine rice alone, it will be too soft. Mixing in this ratio is just right. If you want your customers to stick with you, you have to care about them... Most importantly, you have to understand your customers. For example, some people have been eating with us for ten years. When they walk into our shop, we know what they want to eat. It's also about the relationship between us and our customers. Focus on giving customers delicious food at a cheap price ... We make a small profit but focus on selling in quantity in order to attract customers to stay with us for as long as possible. The current obstacle is probably the price of raw materials... especially pork, which has been increasing. But we are trying to maintain the price for as long as possible because our shop emphasizes not to sell at high prices. They come to eat with us and then come back to eat again in a day or two. It's not like they come for a day and then disappear. We can't survive like that. If customers can't survive, we can't survive either. Nakhon Pathom Roast Pork Rice Shop (Old Shop in 3 Districts) Pioneered by my parents' generation since they were in Hat Yai more than 50 years ago. Later, they moved to find a way to live in Bangkok until they found a location in Samyan and have been settled there ever since. 'Nakhon Pathom Roast Pork Rice Shop (The Old Shop in 3 Districts)' Famous for its taste that is accepted by many people ' Khun Jeab - Pathom Luechaodomkiat' He is the second generation heir who inherits the current taste. The sauce is prepared with many spices... such as five-spice powder, fragrant chili, pepper, and longan seeds. It is our restaurant's own special recipe. We do not add MSG. We use pork bone broth to make the taste mellow. Select only the pork belly with less fat... and then bake it in a charcoal oven. When the pork is cooked, we poke the skin and then bake it again to puff it up. When the pork is cooked, we fry it. The difficult thing is that we have to watch it all the time and keep the heat just right. Secret to the deliciousness of roast pork... We choose pork loin because it has just the right amount of fat, making the pork tender. Marinate it with sweet dark soy sauce and sugar until it has a natural color, then grill it on a charcoal stove to give off a fragrant smell. How to get the right texture of rice... Our shop mixes Khao Sao Hai and Jasmine rice together because if we use only Khao Sao Hai, it will be too hard. But if we use only Jasmine rice, it will be too soft. So we have to mix them together to get the right texture and delicious taste. Customers are impressed because the taste is full... We cut the pork into thick pieces. When customers eat it, they feel that it is worth it. We do not sell it at a high price. You can enjoy a delicious meal for only 40-50 baht. We emphasize a friendly price and good quality. Another reason we can survive for so long is because we sell wholesale... In addition to selling at our own store, we also have regular customers who are also roast pork and crispy pork rice shops who come to buy food to sell. We don't rely solely on customers who come to eat at our store. During this COVID period, we also have customers who take food to sell in condos and villages. We value our customers... especially regular customers who come to our restaurant all the time, we are like our own people. We give them whatever they want, like asking for more sauce or more rice, we don't charge them, they always come back to our restaurant. We emphasize being friendly to every customer. The profit is already low... but we focus on selling quickly, selling in large quantities, and to keep customers with us for a long time. If something goes wrong, we have to take responsibility all the time... For example, if a customer orders ten packages, if one package is missing, I will give it to them for free and even pay for transportation. I have never had a fight or problem with a customer... If we do something wrong, we admit it. Some shops do well and don't care about customers, which becomes a big problem. But our shop doesn't do that. Saengthong Roasted Pork and Duck Rice The legend of deliciousness like ' Saeng Thong Khao Moo Dang Ped Yang' started its business in the year 1957. After pioneering the taste for the people of Hat Yai for more than ten years, it expanded and moved to open a shop in Bangkok at Soi Khi Tao, Bobae area. When the old shop started to get cramped, it moved to the Suthisan area. From the first day it was founded until today, it is 64 years old and has also received awards guaranteeing it from many organizations. The people who will come to share their story with us are: 'Mr. Prapoj Trichanthong' 2nd generation heir The fragrant sauce is unique... It has a unique scent from using fragrant powder that is imported directly from China. We ordered this ingredient through a drugstore in Nakhon Pathom. The secret to the deliciousness of the sauce... We boil the stock using both pork ribs and chicken bones mixed together and simmer it for 1 night. In the morning, we use it to cook the sauce. The most important thing is to make it every day. If there is no sauce used up on any day, we throw it away. We definitely do not keep it overnight. For the red pork, we choose to use hip meat... because it has just the right amount of fat. Even if you grill it for a while, it will still be tender, unlike other parts of pork that don't have much fat. As for the marinade, we marinate it overnight and then grill it over charcoal in the morning. But, in addition to salt, pepper, and soy sauce, we also mainly use coconut sugar to marinate. It adds flavor, gives a nice aroma, and also makes the pork look juicy. In the past, we used Nakhon Chai Si light yellow rice... but when this type of rice became rare, we had to switch to using light yellow rice mixed with jasmine rice to get the right texture. If you ask what ratio to mix, it's not certain because the rice you get each time is different. The important thing is to taste it and estimate the ratio each time so that the rice is not too hard or too soft. Don't get carried away by success... Although our restaurant has received many awards, these are guarantees of quality, which may help with public relations and make the restaurant well-known. But the main point is to maintain the quality of the food. As we continue to do it, we will feel like it is the same every day... but in reality, it is not the same. Because every day there are many obstacles that may cause the quality to deteriorate. We have to constantly fix and improve it to make it the same all the time. You have to know the ingredients thoroughly first... .then you can maintain the quality. If you can do that, it will go away no matter what. Remember what regular customers eat... If they are old customers who come to eat at our restaurant regularly, we must remember that this person does not put Chinese sausage, this person does not put vegetables. It is a small thing but it means a lot. It is both friendship and a good relationship between us and the customers. We must be attentive and give importance to the customers. It can be seen that these legendary roast pork and crispy pork rice shops that have been successful for decades all have their own unique delicious flavors. If there is one point that all shops agree on, it is that “maintaining quality, friendship, and sincerity to customers” is the heart that makes them win the hearts of customers for generations. For those who want to follow in the footsteps of these famous shops by opening their own roast pork and crispy pork rice shop, Makro Horeca Academy also has “Restaurant Recipe Roast Pork and Crispy Pork Rice Course”, an online course that will turn you into a professional owner of a “Roast Pork and Crispy Pork Rice” business that sells well and makes a good profit. Register to study for free!! Click to register for free classes. Click to see how to apply for MHA membership and take free online courses!
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Revealing the perspectives of 10 career paths to becoming a restaurant owner. Life has changed due to the virus crisis! Send encouragement to newbies to continue.
Even though you are a newbie, you are brave. Open your mind and see the history of 10 restaurants that turned the crisis from Covid into an opportunity to own a restaurant business. To be a guideline for running a restaurant business and send encouragement to all new restaurant owners. Fight! Jinhu Noodle Shop 164016945_124330206315609_4700677303847233297_n.jpg 105.11 KB From the owner of Beehive Phuket Old Town Hostel, when the first wave of the COVID crisis hit in 2020, Phuket Island was ordered to close in March. There were zero tourists. At first, I was still in good spirits, so I cooked food to share with others in need. I tried making clips, becoming a YouTuber, and making surfing clips to kill time. I thought the crisis wouldn't last long. As the high season neared at the end of the year, I invested in renovating the hostel accommodation to welcome New Year's tourists. Then, on December 20, 2020, the government announced the second closure of the island. All customers disappeared, and all the investment was gone as well. 001.jpg 252.07 KB Khun Nueng-Manosit Jaengjob said that because he loves eating noodles to the point that he could eat noodles 7 days a week, he tried making noodles. At first, he made them at home and posted them on Facebook until his friends asked him about them, ordered noodles for himself, and for his employees. Many people confirmed that they were delicious. So he started selling delivery from January to March. He earned tens of thousands of baht, enough to cover his expenses and pay his employees. He kept adjusting the noodle recipe until it was right. After that, the island was opened for a short period during Songkran 2021, and there were some tourists and Thais staying there. The hostel became lively again for a while, but it didn’t take long for the island to close again. 02.jpg 740.99 KB The day the island was ordered to be closed due to the third wave of COVID-19 was the day that the “Jinhu” noodle shop was opened. The highlight is the homemade noodles, organic noodles, no preservatives. Developed the recipe by asking for help from a friend who graduated from Cordon Bleu to help with kneading the dough and adjusting the taste. Plus, the design and branding skills from the hotel business made Jinhu noodles well-known in no time. Until now, people are addicted to it. There are regular customers, both ordering delivery and eating at the shop. Sales have doubled every month. And planning to open more branches, along with developing the organic vegetable business, which is currently receiving so many orders that we can’t deliver in time. And planning to expand the smart farm to grow organic vegetables to support the upcoming vegetarian festival. 186541733_156965603052069_9044899265331905966_n.jpg 85.7 KB Khun Nueng, owner of Jin Hu Noodles (Jin Hu is Hokkien Chinese and means “golden tiger”, which comes from his father’s name), left some thoughts and encouragement for those who have started their own restaurant business or those who are still confused about how to proceed during this crisis. Many people are still waiting for tourism to recover, but he wants them to have a backup plan. COVID-19 is likely to be with us for a long time and may continue to mutate. If we rely solely on the government, it will be difficult. We should probably turn to finding additional jobs. We have to find a way to establish ourselves. Whatever we like and have knowledge about, we have to do it first. He wants to encourage everyone to try to get up and do it. You may find something better than before. Facebook : https://www.facebook.com/jinhunoodle I'm good at eating rice and curry. Because of COVID, his wife's tour company had to stop. The family lost income. Continuing to work for a company in a safe zone was not enough income. And the baby was just born. Borrowing from anyone is difficult at a time like this. Mack-Natthakarn Kingpat decided to resign from her position as an engineer in a private company to open a southern curry shop. Go all out. Because she is a person who loves to eat and likes to travel to eat with her friends in the gang who eat a lot, so she named the shop "Khao Kaeng Kin Keng". But before opening the shop, she had to study and find information, prepare for 2 months, practice cooking according to recipes and YouTube, but still did not like it. It was not like the authentic southern curry that she had eaten before. 003.jpg 1.48 MB Decided to return home to Nakhon Si Thammarat, consulted my mother to take me to the source of southern curry paste and searched for southern food with the same taste as when I was a child. Then I came back and adjusted the recipe to be my own until it was perfect, so I started to open a shop. The highlight of this shop is authentic southern curry, unlike anyone else. In addition to rice with curry, if anyone wants curry or food made to order, they can order more and they will make it fresh right away. Mack said that opening a new shop was like going to a new school. He didn't know what to do yet, so he tried to learn, study, and solve problems continuously. He had to learn to post on social media, practice running ads so people would know him, and post on delivery platforms to increase his customer base. It took 3 months to become well-known and to gain more customers. One reason was that the reviews on the app were so good that people wanted to see the real shop. After they tried it, they recommended it to others until they eventually became regulars at the shop. Currently, the shop has sales before expenses in the tens of thousands per day. 004.jpg 2.17 MB Mr. Mac, owner of the Southern restaurant “Khao Kaeng Kin Keng”, would like to encourage new restaurant owners and those who are still struggling, saying, “I used to be in the dark, but I had to think and encourage myself to keep fighting because if I didn’t fight, things would get worse. But if I fought, there was still a way out. Then we would know the answer ourselves as to what we had to do. The next challenge would come continuously. First of all, we have to have a goal. Everything will go well.” For those who are thinking of starting a restaurant, don't be afraid that there are already a lot of restaurants. Don't be afraid that you won't succeed. The most important thing for a restaurant is 1. Taste. It must be delicious and unique. 2. Appearance of food. It must be delicious. Take a picture and send it to social media. It must be delicious. 3. How to make customers order again. Therefore, you must maintain the quality of the food. Facebook : https://www.facebook.com/KhawKaengKinKeng Steak Kon Kang Jaeng It started with a son who loved traveling, hiking, and eating steak. He gave his mother a challenge: how could he cook steak in the forest without wasting it and using the least amount of equipment? From his experience as a butcher and having known many chefs, he studied everyone's steak sauce recipes and compared them, then developed his own steak sauce recipe. Once he had the recipe, his son suggested that since his mother, "Khun Walaiphan Okwichai", was planning to retire at the end of 2020 anyway, he might as well start a food truck to sell steak after he retires. 005.jpg 184.79 KB By going out to sell on holidays, it is a family business after retirement, named "Steak Kon" Kang "Jaeng", emphasizing the concept of steak that does not require a lot of ingredients, can be eaten anywhere. After finishing the car and testing the booth Food Truck on Christmas Day 2019, the sales were over ten thousand baht. The son was very happy. After that, he did not sell any more because it did not coincide with the holidays. Until the unexpected happened, the son died from an accident on January 5, 2020. Ms. Walaiphan said that at that time she was very sad. She admitted that she was very upset. She didn't know what to do next. But because she was still working full-time, she went to work as usual. Until COVID came in March, the company had a policy to reduce employee salaries because the company's main customers were hotels, which were affected by COVID and had to reduce their meat orders. This also affected the company severely. When she tried to calculate the income, she found that it was not enough to cover her expenses. So she decided to resign and sell steaks full-time to fulfill her son's dream and earn money to support herself and her family. 006.jpg 510.72 KB Starting from driving a food truck and parking it on the side of the road in front of the alley, the first day sold 300 baht, but the second day sold over 3,000 baht. Even during COVID, there were still many customers and the response kept increasing. Today, entering the second year, earning hundreds of thousands of baht per month, it is considered a success. There are 2 more food truck franchises, starting to sell the "Khon" Steak franchise, and most importantly, he has successfully fulfilled his son's dream, so he started sharing with others by teaching how to make steak for free, teaching how to do marketing without charging, cooking and giving food to those in need during COVID, or even giving advice to open steak businesses until many people were successful. Khun Walaiphan leaves a thought for those who think about getting up and opening a restaurant: Loss is a natural thing. At that time, I was also upset, but how long will we be sad? We can be discouraged, take a break, and then get up and keep fighting. Today, we still have a business. We don't have to be rich. Just have enough money to eat until we die. Throughout the 40 years that I've been working, I've always thought of myself as an owner. The company taught me to have a sense of belonging. Today, I'm a real owner. I've made a lot of profit for the company. Why can't I do it myself? Facebook : https://www.facebook.com/steakkonkangchaeng Mangosteen Umbrella Breakfast Restaurant 007.jpg 932.63 KB The hotel business has been directly affected by the COVID crisis. Almost all hotels have had to adapt to survive. Many have laid off employees, while others that are still able to survive have negotiated a salary cut to support their businesses. Mr. Dax-Natthakrit Sangthong, Assistant Sales Manager of a famous hotel in the center of Bangkok, is one of them. He used to have a salary that could survive without any hardship, but after having his salary cut by 50%, it started to be insufficient because the expenses in the capital city were still as high as before, and even higher during the period of having to work from home. In addition, his family was worried because the COVID situation in Bangkok was getting worse. So he decided to return home to Trang Province and opened a breakfast restaurant, "Rom Mangosteen", which was open from 6:30 to 10:30 a.m. using his own house under a mangosteen tree, which is the origin of the shop's name. 239441676_191872339673354_1963292371172753318_n.jpg 358.06 KB Mr. Dax-Natthakrit Sangthong said that he had noticed the eating habits of Trang people, who often eat several meals a day. There were no breakfast restaurants in his area, and his experience in running a hotel made him know what customers wanted. He had to create a comfortable atmosphere in the restaurant, develop the restaurant's menu to have special features, such as mangosteen umbrella eggs, fried eggs, etc., and most importantly, the prices were affordable. 008.jpg 1.02 MB The first day of opening the shop was April 20th. The response was very good. People were impressed. Customers spread the word by word of mouth. There were reviews on social media until there were customers coming in regularly. And started to have more customers from other districts. The sales on weekdays were around a thousand baht and jumped to 2-3 thousand on Saturdays and Sundays. During the period when sales were very good, it was necessary to add more tables. Originally there were 8 tables to sit at, rotating throughout the opening of the shop. Until now, there are still sales in the thousands per day. And still adjusting, thinking of new menus, adding more drinks, tea, coffee, and desserts. Mr. Dax would like to encourage those who are new to the restaurant business or those who are unemployed and want to try selling food to look to Mr. Dax as an example. When we have to change, we have to look at the area and society that has changed. We have to have a business plan. We have to do our homework well first. We have to be diligent. Don't be careless with what is happening. Be mindful. At first, we were afraid, but we had to fight first. We can use all the experiences from our previous careers with our restaurants. Facebook : https://www.facebook.com/RomMangkhud Hasina Roti Shop 009.jpg 1.03 MB “Nat The Voice” started out as a night singer at a pub in Chiang Mai, doing events and voiceovers for 10 years until the COVID-19 pandemic caused all her singing and event work to disappear. She hasn’t had any work in the past two years. She couldn’t wait for the situation to improve. Luckily, her boyfriend’s father had a roti recipe, so she tried making her own signature roti recipe and selling it as a delivery during the first wave of COVID-19 until the second wave. Sales were surprisingly good. Part of it was because people still liked the idea of “Nat The Voice” selling roti, so people wanted to support him. But then, with the third wave of COVID, people started to be able to leave their homes, and people’s behavior changed. Delivery orders decreased, so they thought it was time to open their own shop because people wanted to sit and eat at the shop. They focused on regular customers, not tourists anymore. They could start a sustainable personal business because they couldn’t just wait for music anymore. 0010.jpg 801.73 KB Nut-Natthaphong Sincharoen decided to use his savings to open a roti shop with his girlfriend, Hasina, who was also affected by COVID-19 because she works in events. They named the shop “Hasina Roti Shop” after his girlfriend. They developed a menu of roti with various toppings, such as banana, cheese, Nutella, and also chicken-beef mataba, chicken-beef curry set, and a variety of drinks to serve customers. In the first 2 months of opening the shop, sales were surprisingly good. After that, it started to stabilize. There were some months when sales were not good. We solved this by developing a new menu and joining a delivery app to increase sales channels, while still maintaining quality and not raising prices too high. Now the shop is starting to stabilize, with a profit of thousands a day. Even though we can't spend lavishly like when we were a singer, we can survive without any hardship. We still accept singing and voice-over jobs whenever someone hires us. 217274779_153217470241391_8145740215230336990_n.jpg 328.5 KB Khun Nut left a thought for people in the same profession that if there is anything you can do right now, do it first, even if you have no capital. Try starting with saving the rest to use as capital. It doesn't matter how much. Go for it. Get up and do it. Then we will know what we can and can't do. If we can do it, go for it! Especially people in the music industry or organizers, they may have been discouraged for a long time. Be strong and don't give up. Don't wait. We will get used to COVID ourselves. We have to live with it. Always think that the world has changed. Facebook : https://www.facebook.com/Hasina-Roti-Milk-Tea-101430248753447 Starfish Seafood Kitchen The tour guide profession is another profession that has been directly affected by the COVID crisis. Mr. Kantpasit Damrongsittinon, owner of “Krua Pladao Seafood”, said that before, he was a tour guide on the Andaman coast, where there were many tourists, especially foreigners. When COVID hit, all the foreign tourists disappeared, and there were few Thai tourists because they could not travel. In addition, being a tour guide is a freelance profession, so it is no longer eligible for government assistance, even though tour guides are a profession that helps stimulate tourism, and is like a gateway for Thai tourism. At that time, I was not sure how to continue my life. 0010-02.jpg 881.47 KB Everywhere we looked, the shops were all closed because there were no tourists. We decided to turn the crisis into an opportunity. If other shops closed, we would open one, going against the current. We noticed that there weren’t many fresh seafood restaurants in Trang town. If we wanted to eat fresh seafood, we had to travel far to the seaside. That’s how “Krua Pladao Seafood” was born, with the concept of bringing the sea to you. You don’t have to go all the way to the sea. We bring fresh food to the city. We used our expertise in seafood and being a child of a fisherman on Libong Island, which made us very familiar with where to find seafood ingredients. . When I first opened the shop in May, people didn't dare to come out to eat at the shop, so I added delivery and focused on building my presence on social media. I kept selling and preparing for the high-Sea Day opportunity in October. As I kept selling, I started to get regulars. Now I can't close the shop. The income is quite good. Even though some months it's a little bit high, I can support my employees and keep the shop going and have some money left over. But what I really gained is the experience and the name that customers will remember, so that I can wait for a new opportunity when the situation improves in the future. 012.jpg 776.34 KB Mr. Kantpasit left a thought that being a tour guide teaches us to be patient, tolerant, and to go through everything, pressure, sleepless nights. You can get through it. Use your speaking and negotiation skills. Tour guides will know how to create their own selling points, and we have a service mind. Tour guides like us know what customers want. So, think about how far we can go if we start our own business. Many tour guides have already become business owners. We have to fight to survive. For example, “Krua Pladao Seafood” restaurant took the opportunity when all the other restaurants were closed, but our restaurant was open, and made it a highlight. It emphasized the advantage of receiving fresh products from fishermen to sell, and used that opportunity to market it well. In the future, they plan to have their own cages and open a seafood farm to expand their seafood business. Facebook : https://www.facebook.com/pladawseafood The Frog Prince Aiyu Natural Jelly 169989936_266074381869668_1481142378903476721_n.jpg 210.22 KB Another tour guide who was affected by COVID-19 caused the tour to disappear. Previously, there were millions of tourists from China and Taiwan visiting Thailand each year. When he lost his job and had no income, he had to find something to do. Mr. Atthaphon Sae Jang told us that when he was studying in Taiwan for more than ten years, Taiwan had very famous products, which were Taiwanese tea and frog egg jelly. He believed that frog egg jelly had very good properties for the body. It helped with excretion, lowered cholesterol, relieved internal heat, quenched thirst, and was rich in magnesium. It should be suitable for Thailand's hot weather. So he ordered "Iyu" seeds from Taiwan to try selling frog egg jelly. Then he came up with a new tea flavor that Thailand didn't have, which was fragrant tea of 100,000 miles. He opened a kiosk selling them under the name "The Frog Prince Aiyu Natural Jelly". He used high-quality tea without artificial colors or flavors from the 101 tea plantation as the main ingredient, since his girlfriend came from a family that already runs the 101 tea plantation. 161233812_253007386509701_2930465158902054618_n.jpg 59.57 KB In Taiwan, frog egg jelly is a popular product. It is made from a fruit called aiyu, which is a type of fig. The processing method involves cutting open the seeds and drying them. Then, wrapping them in cloth and kneading them in water will produce collagen mucus. It will set itself naturally without adding anything. Taiwanese girls who love beauty often use this frog egg jelly to control their diet. Mr. Atthaphon also told us that during the first wave of COVID, sales were very good, selling over a hundred cups a day, to the point that people asked to buy the franchise. Although sales started to slow down during the second and third waves of COVID, the income was still going. In the future, he will open a franchise, waiting for the situation to improve. He also plans to sell ready-made frog egg jelly. 013.jpg 168.53 KB Finally, Mr. Atthaphon left a thought that during a crisis, there is an opportunity. Everything has a solution. Be patient and fight it. Everything will get better. This year is the hardest. We have to fight for the family that we have to support. Facebook : https://www.facebook.com/sikadeer958 Mrs. Nai's Clay Pot Noodles From selling grilled food at the Ratchaphruek Market in Phitsanulok Province, when the COVID-19 pandemic hit, fewer people visited the market, and during certain periods the market was closed and sales were prohibited. Plus, they had to stop selling because they had to take care of their family members. This made Joy-Channikan Pichitpiriyakon and Chanankan Pichitpiriyakon, her older sister, have to think about what to do to generate income during this situation. In the end, they settled on Khanom Jeen Namya because their aunt had a southern-style Namya recipe. So they started learning how to make Southern-style Namya with their aunt and improved the recipe to be their own. They invested in renting a space at an old restaurant across from their house to open a Khanom Jeen Namya in a clay pot and named the shop “Khanom Jeen in a clay pot” near Dong Pradok Intersection. They mainly sell Khanom Jeen Namya and add to their menu with Khao Soi, Yam Khanom Jeen, and other dishes. 014.jpg 540.15 KB When the shop first opened, sales were very good because there was media to help promote it and social media was always posted. The shop sold so well that they started planning to open a second branch. But when the second wave of COVID hit, they had to stop selling for two months. When they reopened, sales had dropped by more than half. The number of deliveries also decreased because the shop was far away and shipping was expensive. So they decided to move the shop, canceled the lease, crossed the river and renovated the front of the house, which was a car repair shop, and continued to open a Khanom Jeen shop until today. 017.jpg 1.22 MB Joy said that until now, the shop is considered halfway done. It is much better than before. After the lockdown was lifted, there were more customers coming to eat. It is recovering little by little. If there is no second wave of COVID, we will be able to open more branches and go further. But we are not discouraged. We have to keep fighting. We chose to move the shop to sell in front of the house. We reduced the size of the business. We are going steadily. We are doing it slowly and expanding the shop. We are not hiring more employees. We are doing it as a family business for now. Finally, I would like to tell everyone that I want you to get up and fight again. Don't let your guard down, but you have to work. Live a self-sufficient economy. Nowadays, we have to survive. There is some government assistance, but we have to survive. I would like to encourage everyone because I am also a businessman. But I will not give up. Facebook : https://www.facebook.com/KHUNNAI4289 Non Coffee Moka Pot & Burger Home Made 187280844_115255264053108_3169904796818093056_n.jpg 144.83 KB Two young men, Mr. Non and Mr. Tom, owners of Non Coffee Moka Pot & Burger Home Made in Ang Thong Province, told us that Mr. Non used to be a welder because his father was a contractor as a ship welder. When COVID hit, there was no work coming in, so he had to find something to do. Since he himself loves drinking coffee, he opened a Moka Pot coffee shop to sell coffee, tea, cocoa, and various mixed drinks. 016.jpg 1.49 MB While Tom was a coffee shop employee who also lost his job due to COVID because the coffee shop was closed, when he saw Non open a coffee shop, he consulted about what to sell together. In the end, he decided on burgers because he received an old stove from a relative in Bangkok. After renovating the stove to make it better, Non had the idea that he should sell burgers. He had never thought about selling food before. He had to search for recipes on the web and YouTube to try and adjust the recipes for about two weeks until he found his own recipe. He started selling burgers alongside the coffee shop, selling only at the shop or ordering through the contact channel and then coming to pick up at the shop. He didn't sell delivery yet because no delivery service had reached him. 017.jpg 1.22 MB Opening a new shop, sales were not that good because not many people knew about it. When they started promoting it on social media, posting on a Facebook group for buying and selling food in Ang Thong Province, sales gradually improved until they couldn't keep up. They had to buy a new burger fryer and also buy coffee that was selling well. At present, they think the shop is not in place yet. During the Lock Down, it was a bit bad, but sales are going steadily. They still need to improve the shop. They are making the shop with seating and improving sales in the future. Khun Khun Non and Khun Tom left a final message for those who are going to start selling food that even though this period is difficult, many people are unemployed, starting something is difficult, but we have to fight on. Whatever it is, we have to do it first. Do what you like, try and make mistakes, you might find what's right for you. Facebook : https://www.facebook.com/Noncoffeemokapot Ton Pho Restaurant by Chef Wan COVID-19 013.jpg 168.53 KB From being a Chinese chef in a famous restaurant in Chiang Mai Province, earning over twenty thousand baht, when COVID came and Chinese tourists disappeared, the restaurant could not bear the burden and asked to reduce the salary continuously until finally they could not hire anymore and had to quit their job in March 2020. Chef Wan-Siwan Suksabai told us that after quitting she did not think about what to do because she had never been unemployed and never thought about pushing a food cart because she was embarrassed. It was like this for about a month, but when she came to stand and wait for the rice that was handed out in a kilometer-long line, she felt even more embarrassed. Finally, I realized that I had to fight. I had responsibilities, such as my children and grandchildren. I had to pay for my car and my house. Even though I earned a little money, it was still better than standing around waiting for food to be distributed. If I didn’t struggle, I didn’t see any future. So when I received 5,000 baht in compensation from the government, I used it to buy a second-hand food cart. I repaired and decorated it, and then I started selling food. I only sold three types of made-to-order food: kale with crispy pork, fried rice, and stir-fried pork with holy basil. The food was sold in boxes for 25-30 baht. At first, I was a bit embarrassed because I had never been unemployed and had never pushed a food cart to sell. 019.jpg 519.87 KB The first day, I pushed it to the new city market. The result was good! Many people came to buy, so I couldn't keep up. But it wasn't without obstacles because someone went to report the city officials for making a mess, so they chased me away. But later, the mayor of the sub-district administrative organization came to inform the city officials that they were allowed to sell because it was to help people who lost their jobs during this COVID period. At first, I sold it alone and couldn't keep up. Later, my daughter came to help, and things got better. I only sell in the evening from 5:00 p.m. to 9:00 p.m. During the day, I prepare my ingredients. Sales are over a thousand baht per day, which is considered a monthly income. Later, the queue became very long and I had to hand out queue cards. Reporters started to come to report the news, which gave me more encouragement. Currently, I have expanded my business into the Ton Pho restaurant by Chef Wan, COVID-19, which also sells delivery food. 119032958_159794502408226_1908885142490878265_n.jpg 66.93 KB Chef Wan also left a message for everyone: We must struggle for our livelihood, we must fight. Since we have the skills, we don’t have to be afraid of going hungry. It’s the same with selling. Because we need to eat. We can’t focus on just one job. We have to adapt to the situation. In this COVID situation, if we don't help ourselves, who will help us? Facebook : https://www.facebook.com/TonPObyChefWan/
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Miscalculating costs because of not knowing the yield
One major problem for SME restaurant owners that causes their business to go into negative territory and eventually “go bankrupt” is: Cost miscalculation And when the cost calculation is wrong, it results in setting the wrong food price. When you price your food wrong, there is a high chance of losing money, which is called “No matter how well you sell, you can still lose money if you miscalculate the costs from the beginning.” A significant number of SME restaurant operators still think that No matter how much you buy the raw materials, just calculate the cost. This is the reason why the cost of food per plate is calculated incorrectly! Let's take a look at why many people miscalculate costs. >If we buy morning glory at 40 baht per kilogram, >Calculated at 40 baht per gram/1,000 grams = 0.04 baht >To sell one plate of morning glory with red sauce >Using 200 grams of morning glory per plate. >This means that the cost of morning glory per plate is 0.04 x 200 = 8 baht/plate But do you know that what you thought was wrong? Because in reality, The ingredients purchased cannot be used 100% for cooking. Of the quantity purchased There is a portion that needs to be trimmed or what is called “Yield”. Such as the morning glory example above. So when we buy it, we have to cut off the roots, which means that 1 kilogram of morning glory may actually be usable for 800 grams. This makes the cost per plate when recalculated from 8 baht increase to 10 baht immediately This is just an example of raw materials that cost only 40 baht and only 20% is wasted. But if it is raw materials that cost hundreds and the loss or unused is about 40% For example, how much higher will the cost of buying whole salmon and then trimming it be? This is where many people make mistakes, resulting in miscalculating the cost per dish. And set the wrong selling price Therefore, to calculate the correct food cost before setting the selling price, Always remember to calculate the yield. Formula for calculating “Yield” value Actual amount of raw material used = amount of raw material after trimming/ amount of raw material before trimming x 100 You will get the actual amount of raw materials that can be used. Then take the price of raw materials purchased / the amount of raw materials after cutting. This will give you the actual cost of that raw material. Such as the morning glory example above. I bought 1 kilogram of morning glory for 40 baht. Trim the roots, leaving a usable weight of 800 grams. Use the formula to find Yield: (800/1,000) x 100 = 80% My friends also took the kilograms that I bought, which is 40/800. The actual cost used will be 0.05 baht/gram. What if entrepreneurs don't think about yield? For example, buy a salmon weighing 5 kilograms at 300 baht per kilogram. Trim the head, bones, and tail, leaving the actual weight of 3 kilograms. Yield is (3/5) x 100 = 60% This means that 1 kilogram of salmon, trimmed and actually usable, is only (1,000 x 60) / 100 = 600 grams The price per gram is 300/600 = 0.5 baht/gram If the sashimi menu at this restaurant serves 4 pieces of salmon per plate Total weight 80 grams, the cost of salmon will be 0.5 baht/gram x amount used 80 grams = Cost 40 baht per serving But if you don't think about the yield What happens is you buy one salmon. Weight: 5 kilograms, price: 300 baht per kilogram This means that this salmon will cost 300/1,000 = 0.3 baht/gram. Sashimi menu, 4 pieces of salmon served per plate, total weight 80 grams. The cost of salmon is 0.3 baht/gram x amount used 80 grams = cost 24 baht per serving. *The cost of this sashimi dish was almost 50% wrong.* Do you see that when the cost per plate is miscalculated, it will affect the pricing, which has a high chance of setting a loss. The question may arise, does it have to be this detailed? The answer is “yes”. Because running a restaurant business in every process of preparing a menu has the opportunity to generate a “Yield”. For example, the example of cutting or even when employees pick up, hold, and put in ingredients without a specified recipe, pick up according to the weight of their hands or according to their habits, will directly affect food costs. What entrepreneurs should have besides calculating yield In addition to calculating the “Yield” value, Entrepreneurs should have a food recipe standard or SOP. To control the use of raw materials to obtain the right amount, size and weight every time. And there should be weighing and measuring equipment. Train your staff to use or manage the weighing, measuring, and quantifying of certain ingredients and prepare them ready to serve, such as the papaya salad menu, weighing the papaya and preparing it in a bag. This will help reduce the amount of “Yield” and also help make work systematic, convenient, and faster. The taste standard is also stable . Restaurant business, “raw materials” are the part with the highest percentage of cost and the most room for leakage. If the entrepreneur is not careful and does not have a system for managing restaurant raw materials, they will have to bear high costs that will eventually affect the business. In addition to learning about Yield Cost Calculation, Calculating the cost of food per plate is also important. You can learn it in a free online course! Professional Food Pricing Techniques
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64-year-old chicken noodle and Thai food shop 'Mae Sri Ruean' has weathered every major crisis. How did it turn the game around to survive?
In the restaurant industry, which has a large number of entrepreneurs, if we talk about brands that have been with Thai society for a long time, and have fallen and faced major crises many times, but have always been able to turn the game around and come back to prominence every time, and have also admirably evolved with the times, one of them that is worthy of being used as a case study is 'Mae Sri Ruean Chicken Noodle Shop' Which has been around for 64 years until now it has become a 500 million baht noodle and Thai food shop!! 'Mr. Chan Rueangrung' The second generation executive who has been through 5 major crises of Mae Sri Ruean brands in every era will be the one to tell us the story of success and reveal the secret to overcoming the crisis for us to listen to. Mr. Chan Ruangrung, Executive Director of Krua Mae Sri Ruean Co., Ltd. From grandma's small noodle shop to a family business that currently has over 37 branches. The first branch of Mae Sri Ruean was founded in Central Pattaya in 1961 by Chan's grandmother. At that time, there was an economic crisis and rice was expensive. Field Marshal P. Pibulsongkram announced his vision for Thai people to eat noodles instead of rice with curry. Chan's grandmother therefore started to invent a shredded chicken tom yum noodle recipe. At that time, it was sold for only 6 salung per bowl. Mae Sri Ruean's famous Tom Yum Chicken Noodle recipe for over 64 years “My grandmother was the first person to make chicken noodles with a tom yum recipe by adding crushed peanuts and roasted chili powder. If it was dry noodles, she would squeeze some fresh lime juice into it, turning it into dry noodles with spicy sauce. If it was tom yum, she would season it to have a well-rounded three-flavor taste. At that time, Mr. Paiboon Butkhan composed the song ‘Mae Sri Ruean’ for Chan Yen Kaew to sing, and it became very popular. My grandmother, whose name was ‘Aun Ruean’, liked the song and saw that it was similar to her name, so she named the shop Mae Sri Ruean Chicken Noodles since around 1954.” With its delicious taste, the reputation of Mae Sri Ruen Chicken Noodles has spread by word of mouth, making anyone who visits a tourist city like Pattaya have to come and try it, leading to the saying that “If you don’t eat Mae Sri Ruen Noodles, it’s like you didn’t come to Pattaya.” So, Chan’s family saw an opportunity to expand the branch to open in Bangkok. “I joined Mae Sri Ruen Chicken Noodle Shop in 1971, when it was still a small shop. We opened our first branch in Bangkok in 1978, when a bowl of noodles cost 7 baht. We’ve been through 4-5 major crises, but we’ve always managed to turn things around every time.” From a small shop in Pattaya, it is now a restaurant brand with 37 branches. The First Crisis: Lessons from Branch Expansion “The first crisis was in 1984. At that time, our Lad Phrao branch was selling very well. Every holiday, the parking lot was full of customers. But we never imagined that one day, Lad Phrao Road would have heavy traffic and parking on the side of the road would be prohibited. Our daily sales of ten thousand baht disappeared, leaving less than 3,000 baht. From this lesson, we learned that other branches that we would open must have locations with parking. This first crisis taught us that when the environment changes one day, if we don’t think ahead about what will happen in the future and wait until a crisis occurs to solve it, it may be difficult. ” After the first crisis of the Lad Phrao branch, Mae Sri Ruen Chicken Noodles expanded to many branches, such as Ram Intra, Imperial, and Srinakarin. The main point of business expansion, in addition to location, is to control taste, quality, and standards to be the same in every shop, as well as manage costs to be as efficient as possible. The second crisis: the Tom Yum Kung crisis “That crisis was very serious. At that time, we had about 4 branches. We never imagined that we would borrow money from the bank with an interest rate of 17.5 percent to expand our business. At that time, we probably didn’t have much experience in calculating costs and didn’t think about what obstacles or unexpected events would arise once we invested and decided to move forward. Then in 1997, the Tom Yum Kung economic crisis occurred. Sales dropped from 100 percent to less than 20 percent. This made us decide to sell all of our assets, including the building on Srinakarin, to clear all debts and interest. It took about 5 years to clear all debts. That crisis taught us that in doing business, we must not forget about risk management because every business has risks that can occur at any time .” Crisis 3: Bird Flu The next crisis occurred several years later, in 2004, when the bird flu outbreak hit Mae Sri Ruen's noodles, which use chicken as the main ingredient. However, Mae Sri Ruen's efforts to adapt and overcome the crisis led to growth and new market opportunities for the future. “At that time, we never thought that selling chicken noodles during the bird flu outbreak would cause all customers to disappear. Believe it or not, we barely made any sales for almost 6 months. That incident made us need to learn more about the menu so that customers would have more choices when it comes to eating. We learned about Thai food menus from various culinary institutes and then adapted the recipes into the unique taste of 'Mae Sri Ruean'. When we had a wider variety of menus, we were able to get through the crisis. And the side effect was that we didn’t only have chicken noodles. We didn’t limit ourselves to just a chicken noodle shop anymore. People started to know Mae Sri Ruen as a Thai restaurant more. ” Today, 'Mae Sri Ruean' is not only known for its noodles, but also for its various Thai dishes. Crisis 4: The Great Flood In 2011, a major flood hit several provinces, including Bangkok. Mae Sri Ruean, which at that time had several branches in the outer eastern part of Bangkok, was also affected, with 7 branches having to temporarily close. Branches in areas that were not flooded also experienced a drop in sales because people did not come out to spend money. “At that time, all we could do was to sustain the business and wait until the water receded and the situation returned to normal. It was at this point that I began to see the benefits of the central kitchen that had been in place for some time. When Mae Sri Ruen expanded to its 7th branch, we began to think that we should have a ‘central kitchen’ to prepare ingredients, sauces, curry pastes, etc. to be delivered to the various branches. This would not only make it easier for each branch to cook, but it would also save manpower in each branch and help control standards as well. ” Crisis 5: COVID-19 “Crisis is the nature of the world… it will happen all the time.” Chan commented that the COVID-19 crisis that has occurred around the world this time is the most severe crisis since Mae Sri Ruen was born and grew up. He likened it to a 'World War III' that has continued for a long time until now. But one thing that has allowed Mae Sri Ruen to 'narrowly' survive is her foresight. The brand has already started adapting to do delivery 3-4 years ago. With a vision for the future, Mae Sri Ruen started selling delivery before the Covid outbreak. Currently, the income in this segment has increased by 40-50 percent. “If Mae Sri Ruean hadn’t started delivering before COVID-19, we might have collapsed by now. Because of the ‘sunk cost’ or the cost that we have to pay as a restaurant, even if you don’t do anything, there will always be expenses, such as rent and employees that we have to take care of, which are expenses that we have had to bear for almost 2 years. But when the COVID crisis happened, we tried to adapt and sell through delivery channels more seriously until we were able to maintain the numbers to a certain level, allowing us to overcome the crisis. We didn't expect that when we first started doing delivery about 3-4 years ago, we had very few sales, only about 5 percent of total sales. But now, with the latest wave of COVID, our delivery sales have grown by about 40-50 percent.” The key to success and 'overcoming crises' from the 'good housewife' Find a way and do it. It will always make us find 'luck'. If we sit still and do nothing, luck will never come to us. Walk the right way Take a path that will make your business and life more prosperous. If so, then you are on the right track. Creating a story that the world will remember, such as the story of Mae Sri Ruean’s origins and impressive taste, is another important key to success. Ask yourself, “Does your restaurant have a story like this today?” See opportunities rather than crises. In the world of travel, business and life, we should view crises as a path we will have to face. But don't focus on crises or see everything as a problem. There is always an opportunity. Like the COVID crisis that happened, in another way, it is an opportunity for us to learn and find ways to adapt, whether it is adjusting sales on delivery platforms, managing methods to keep the taste of the food the same when selling delivery, and developing new products that meet the needs of current customers. Every crisis is an opportunity for us to develop and learn. Take good care of people Although Mae Sri Ruen has a central kitchen, we don’t operate like a factory. To produce skilled cooks like Mae Sri Ruen, we need to use ‘soft skills’. It’s not easy to train people, so we need to maintain our human resources well. Simply delicious, the second dish of a Thai family. A mission to make Thai food known around the world. One of the outstanding products that Mae Sri Ruen is currently marketing is probably 'instant soup', which seems to be a bright future for 'Mae Sri Ruen' because it meets the needs of the market and consumers in this New Normal era very well. “Actually, this is not a new project. It’s been like this since we had a central kitchen that made various curries and sauces, such as Pad Thai sauce, Kaprao sauce, and Stir-fried Chicken sauce, and distributed them to each branch. Each branch had to add vegetables, ingredients, fish, shrimp, chicken, pork, etc. to each menu. Actually, we had the idea of making ready-made products like this since 2001-2002. But since we were still having fun expanding our branches, we didn’t really focus on developing this seriously. Until the COVID crisis happened, we saw this as an opportunity because people had to stay home more. With Mae Sri Ruen’s long experience, we were able to develop products very quickly. We immediately released more than 10 menus at the same time, such as various types of Thai curry, which can be cooked with ingredients for only a few minutes and taste as good as eating at Mae Sri Ruen’s restaurant.” Up until now, Mae Sri Ruen has a variety of ready-to-eat Thai curry products, such as sour curry, green curry, tom som curry, panang curry, fish entrail curry, yellow curry, liang curry, etc. In addition, there are many ready-to-eat food products and packaged ingredients, such as massaman curry, fish entrail curry, southern curry paste stir-fried pork, stir-fried chicken with curry paste, green curry, chicken panang, pork teppo curry, original khanom krok flour, riceberry khanom krok flour, etc. Mae Sri Ruean uses her expertise in Thai food to develop a variety of ready-to-eat Thai curry products and ready-to-eat meals. These products are born from a vision Want to be a leader in developing Thai food to be distributed around the world. I believe that anyone in the world can cook Thai food as deliciously as a professional Thai chef. 9 million households worldwide will have Thai food or Thai curry paste in their kitchens within 10 years. Thai restaurants around the world, even though the owners are foreigners, use products and ingredients from Thailand. Easy to cook, delicious like eating at the restaurant, meeting the needs of the New Normal era. Target customer groups of Mae Sri Ruean products People who are passionate about the diverse flavors of Thai food and are tired of the same old tastes. Family group, housewife Customer groups living in condominiums or apartments General restaurant operators who are business owners coffee shop Boutique hotel and golf course group “With our long experience and being a true expert in Thai food for over 60 years, we aim to push Thai food to become a Thai culture that exists in the world. The whole world must know Thailand through its food culture within 10 years.” With all the aforementioned visions, both seeing crises as something normal that will happen all the time, looking ahead, not focusing on just problems, but always trying to find 'opportunities' in every crisis, it is certain that no matter how many more crises occur, 'Mae Sri Ruean' will likely remain with Thai society for a long time.
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Food waste that entrepreneurs often overlook. Turn food waste back into money with ideas to increase profits.
Waste from restaurants, especially waste from trimming ingredients, waste from ingredients that have been stored for a long time but have not been used until they rot and are thrown away, food that has to be thrown away because it is not all sold, or food that has to be thrown away because it is dropped or damaged, all of this is wasted money. MHA invites you to turn waste back into money, helping to save on the budget and being an idea to increase profits for restaurants. 1. Creating a detailed SOP for cooking procedures To reduce the chances of the staff cutting too much, because each staff will use their own feelings to cut the ingredients, causing the actual amount of ingredients used to be different, and also causing unnecessary loss of ingredients. Even in the cooking process, if there is no definite standard, it will cause the ingredients to be used differently in each dish. If the staff often puts in "heavy hands", it will cause the opportunity to sell other menus that use the same ingredients. shutterstock_1927148519.jpg 544.4 KB The solution is to create a Standard Operation Procedure (SOP). Starting from the steps of preparing each type of ingredient, such as washing meat properly, cutting and trimming methods, the yield value of each ingredient must be set as a standard, followed by steps for storing ingredients, separating types of refrigeration and freezing correctly, which will help reduce spoilage of ingredients before use. shutterstock_1311445559.jpg 3.85 MB Until the cooking process of each menu, the quantity of each ingredient must be clearly specified. It would be good to have a fixed recipe for the restaurant, using the same weight, measurement, and measurement every time cooking. Determining the cooking steps is also important. It helps reduce damage during cooking. And all of these standard steps should be set as a manual for employees to strictly follow. You can study the standards of each aspect of the restaurant at Course => “Systematic establishment of restaurant standards: Standard Operation Procedure” by A.Porachai Nitmethawong Restaurant Consultant and Restaurant Management Guru 2. Overcooking or over-preparing food. Especially for shops that need to prepare food before selling, such as fried chicken and sticky rice shops, or food that needs to be stocked and ready to be sold as a main dish, such as soup, curry, dessert, etc. When the cooked food is not sold, it must be discarded. It cannot be sold again the next day because if it spoils and customers buy it, there will be many more problems. shutterstock_1849971106 (1).jpg 197.22 KB Giving away leftover food to employees is possible, but it risks intentionally overcooking food because employees want free stuff. In addition, ingredients that are prepared but not cooked can also be spoiled. In particular, meat should not be refrozen after being taken out of the freezer and thawed. Some pre-cut vegetables should be discarded because they are no longer usable. All of these are considered a loss of food costs in that area. The solution is to forecast daily sales volume based on existing sales data if the store has a system. POS If you are already there, take out the data to see how much each menu item is sold each day of the week. This will help you calculate the amount to sell the next day more clearly. You may want to leave a little extra for a shortfall. For shops that do not yet have a POS system, try recording sales data for a while. In the meantime, estimate the sales volume on a daily basis and reduce the amount of food you make. Once you have clear information, you can plan your sales again. 3. Using processed raw materials can reduce labor costs, time, and increase storage space. It is true that processed raw materials are more expensive than raw materials that have not been processed or trimmed. However, processed raw materials will save us time in trimming ourselves. And processed raw materials have been preliminarily inspected by the supplier to ensure that they are not spoiled or near expiration. Also, when trimmed, the volume will be reduced, resulting in less storage space. Therefore, we must choose a reliable supplier and always inspect the raw materials upon delivery because processed raw materials themselves can also spoil. shutterstock_1675245979.jpg 746.87 KB 4. Convert remaining ingredients into new menus. Sometimes the parts that are cut off can be used to make other dishes. For example, a whole salmon, when the meat is sliced, will be left with the bones, fins and head. Usually, the meat removed from the bones is used to make a salad. The fish head is often used to make a soy sauce soup dish. The fins are often fried until crispy and served with seafood sauce. shutterstock_1630626985.jpg 832.27 KB shutterstock_1981900439.jpg 876.38 KB Or if you have a lot of vegetables left over from trimming, try boiling them to make vegetable stock to use in making soup dishes. This soup can also be made from fish bones, chicken frames, or shrimp heads. Steak restaurants that may have a lot of leftover meat can try grinding it, seasoning it, and frying it into hamburgers. Or Thai dishes like sour curry can use vegetables left over from other dishes. This is a way to add value to leftover materials. 5. Check the price of raw materials at all times. Because the price of raw materials always fluctuates. If the price of raw materials increases, we may have to reduce the amount of stock. For example, from the original order of raw materials in case of shortage of about 15%, we have to reduce it to 5-10% first. We can wait until the price drops or there is a change before ordering the same amount. Or we can look for other suppliers who offer cheaper prices. We will have to check the prices of many suppliers and compare them. And compare the quality of the raw materials to be at the standard level of the shop. How to reduce waste in your store and increase profits - Make Par level to order raw materials sufficient for each cycle of use. Par level is the calculation of the amount of raw materials used in each order cycle, taking into account the following important factors: 1. Average amount of raw materials used each week 2. Raw material delivery rounds each week 3. Amount of raw materials in case of shortage In order for the shop to know the Par level, it must first implement an SOP so that the amount of raw materials obtained is the same or close to the same in every calculation round. This will help reduce ordering excessive raw materials until they are left over. - Set the raw material standards by dealing with suppliers before ordering, so that we receive raw materials that meet our needs more. Because raw materials are not up to spec, cut to the size we want, or raw materials that have been stored for a long time and are close to spoiling are sold at a low price. In the end, if they cannot be used, they must be discarded. Even if they can be adjusted to make other menus, it is not worth wasting the main menu ingredients for this reason. shutterstock_1814192183.jpg 631.15 KB - Those who are responsible for receiving raw materials in the shop must check carefully. If any raw materials are not up to standard, the supplier must fix them or deduct from the invoice immediately. This matter cannot be ignored. The shop owner must instruct the person responsible for this matter well and must check carefully before receiving every time. Letting it go by “forgetting” will make the supplier think that we accept this mistake and will cause us to lose the budget for no reason forever. - Know the principles of storing ingredients correctly, as different types of ingredients have different storage methods. Storing ingredients correctly will help extend their life, reduce spoilage, and allow them to be stored for longer, especially fresh food such as meat and fresh vegetables. You must start from the method of cutting, washing, packing in bags, and arranging in trays to put in the freezer or refrigerator appropriately. For techniques for storing ingredients, you can learn more from the course. “Professional raw material storage techniques” by Chef Wilment Leon Founder and Chairman : Thailand Culinary Academy - Using FIFO in stock management: If a store takes out raw materials for convenient use, change to First-in First-out or first-in, first-out stock, by taking out the raw materials that were brought in first to be used first. This method will help reduce the discarding of spoiled raw materials. And when stocking, there must be a label with the date clearly attached, or use the method of dividing zones according to the date taken if there is enough space in the freezer or storage room. - Damage during cooking can be prevented by organizing the work flow in the kitchen well, without bumping into each other, and organizing the cooking to be standardized, such as putting ingredients and raw materials separately in containers neatly and close to the cooking area to reduce the chance of ingredients falling out. When cooking is complete, the plates and bowls to be used must be close together and the size must be appropriate for the amount of food being made, preventing overflowing and spilling when serving.
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Seize the golden opportunity when customers ask "What's delicious at this restaurant?" Promote sales with Signature Menu.
Unlocked, open the shop, ready for the year-end festival. There is a chance that the restaurant will be lively again from customers waiting to come back to eat at the shop. This is a golden opportunity that must be seized to push sales to the max. It is even better if there is a Signature Menu of the shop because customers will ask the opening question, "What is delicious in this shop?" This will be the golden moment to promote selling the Signature Menu that the shop has already thought out that it is definitely delicious, has the right ingredients, and is definitely profitable. shutterstock_1451243057.jpg 26.36 MB But if the shop doesn't have a Signature Menu yet, try starting with defining a Signature Menu using the following principles: Specify which category this menu will belong to, such as main course, appetizer, or dessert. The Signature Menu can be a menu in any category, but you have to be sure it's really delicious. You may choose just one menu or you may have one menu per category. For example, you may choose one savory menu that has been confirmed by customers as delicious and make it a signature, such as fried sea bass with fish sauce, which customers always order, or Chicken Basket, an easy-to-eat snack menu that customers often order. Choose it as the recommended menu and promote it first when recommending orders to customers. Set a clear concept and be able to decorate the dish in the same direction as the food being made. Because Signature Menu will create good recognition for the restaurant, therefore, there must be a clear concept of the dish, both in terms of cooking and plate decoration, such as the Korean Fried Chicken menu, which selects wings coated in flour and fried, then mixed with Korean sauce, arranged on a long rectangular plate with a cup of Korean spicy sauce and mayonnaise, served with pickled radish, etc. image10-.jpg 291.88 KB Create creative menu names and organize the menu layout to communicate well with customers. Try to name it something that stands out, or even name it after the restaurant, such as “Krapow Serve Feel” from “Serve Feel” restaurant, “Mao Tender” fried chicken breast with “special recipe” sauce from Kai Mao restaurant. In addition, the booklet must be organized clearly and more prominent than other menus, or it can be separated as a “recommended menu”. Some restaurants use the method of putting the recommended menu on the first page or printing it separately, which is a good way to communicate with customers. And don’t forget to communicate with customers more widely using the restaurant’s social media, take beautiful photos that look delicious and outstanding. shutterstock_1736433824.jpg 696.26 KB 4. It is an easy and uncomplicated menu that can be taught to the staff in the shop. Many people may wonder how it can be called a signature if it is a simple menu. Think about the number of orders for the menu that all the staff in the shop help promote. How much more than other menus? Therefore, it should not be a complicated menu. It should be served quickly and not take too much time. But it should have a unique characteristic that no other shop has. And of course, to prevent being unable to keep up with customer orders or not being able to do it because of an unexpected event that happens to the chef who made this menu, the shop owner should be able to do it himself and be able to teach other staff in the shop to make this menu as well. 5. You have to think about the ingredients first and you have to identify the recipe to determine the cost. This is important because each menu has a different cost. Even if we promote selling Signature Menu until it sells well, but if the cost is higher than other menus, the shop will still make less profit. Therefore, before setting Signature Menu, we must understand the pricing mechanism first. There must be a clear food recipe, separating all the raw materials used for each menu and calculating it in order to know the real cost of each menu and how many percent profit will be obtained when compared to the selling price. Learn more about pricing at Course: "Professional Food Pricing Techniques" by Ajarn Tai Porachai Nitmethawong Click And don't forget “Important” The items that must be included in the restaurant's signature dishes are as follows: shutterstock_714935758.jpg 801.9 KB raw material Each type must have a background, such as outstanding ingredients from each province and region, such as fresh seafood from the Gulf of Thailand, fine tea from tea plantations in Chiang Rai Province, mackerels from Mae Klong, or mangoes from orchards in Chachoengsao Province, etc. Even premium ingredients from abroad, such as Wagyu beef from Japan, salmon from Norway, etc. Outstanding ingredients will help make the menu look more interesting and valuable than the normal menu. Therefore, we must always tell the story and the background of the ingredients when we communicate with customers. Identify people It is a story about the person who invented the recipe, such as “Ancient Porridge Recipe by Grandma Sa, a special porridge recipe that has been sold for over 20 years”, “Jay Nee Pork Blood Soup, Secret Recipe for Soft and Bouncy Pork”, or the chef who cooked the food, there must be a story behind the story and the chef’s experience, such as “Panda Shabu, the best dipping sauce by a professional chef with 15 years of experience, guaranteed by Krua Khun Toi”, “Fried Chicken with Ka Tok Ka Tak by Chef Chanon from MasterChef Thailand”. shutterstock_1833149050.jpg 809.99 KB 3. How to do it Tell the story of the making and cooking methods that are different from others, showing the care and delicacy in making them. For example, this menu, the shop chooses to use the charcoal steaming method, such as “Charcoal-grilled buns at Hua Hin Market”, “Charcoal-grilled Pad Thai at Wat Lieb”, “The noodle shop that still uses firewood to boil the soup”, or stewing for a long time, such as “Black tofu, tofu boiled in soy sauce for 3 days and 3 nights”, “Sim Meng Huat, the original recipe is stewed at Bang Bon”. Even the steps of preparing the ingredients can be told, such as “Auntie Im's braised duck, every duck is meticulously cleaned, guaranteed to be odorless”, “Grandma Ung's recipe ba chang, simmer the filling until it is spicy before wrapping it up and steaming it, even though it is slow but delicious”, “Jin Hu noodles, fresh noodles made in-house without chemicals”, etc. shutterstock_1757732129.jpg 241.61 KB 4. culture It is about bringing the unique cultures of each country to create stories with food. What is clearly seen at this time is Korean culture and the increasing number of Korean restaurants. Try telling stories about Korean food culture, such as every meal must have kimchi as an ingredient, whether it is eaten as a side dish or used as a recommended menu. Grilled pork must be pork belly with clear marbling of fat, topped with sauce before grilling, eaten with vegetables and enhanced with soju. Or even local culture can be used as well. “Betong noodles, chewy noodles with a special recipe” “Salty boiled pork leg, peanuts, Auntie Noi's recipe, Nakhon Sawan” shutterstock_108160595.jpg 733.2 KB 5. season The menu changes seasonally when the ingredients are outstanding because some ingredients are only available in certain seasons. At this point, we can use them as Signature Menus for each period, for example, Phuket lobsters are available in abundance in September, so we can create a Signature lobster menu during that period. Or strawberries, which are available in December, can be used to make strawberry cakes or desserts from fresh strawberries as well.
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Preparing for large groups of customers and year-end festivals, how to organize a food set promotion that is worthwhile for customers and generates profit for the shop
The end of the year festival is approaching. When the government unlocks the area to allow dining in restaurants, it's time for restaurants to attract customers with promotional strategies that appeal to customers. But if the promotion is not organized well, there may be a loss. Or if the promotion is not interesting, people are not interested. Today, MHA will introduce techniques for organizing promotions during the end of the year festival by an experienced restaurant guru, Ajarn Tai Pornchai Nitmethawong, on how to create promotions that appeal to customers, create more sales, and do not risk losses. Can we not do promotions during the year-end festival? The answer is “yes”. However, if other stores have promotions during this period, there is a high chance that we will lose customers to stores that have promotions because other stores have more interesting offers, especially during festivals when we need to boost sales. However, not all stores can have promotions during festivals. It depends mainly on the type of store and consumer behavior. shutterstock_2003690384.jpg 27.86 MB How to start a promotion? First, you need to understand the nature of each type of restaurant because each type of restaurant has different costs, different customer behaviors, and each festival has its own unique characteristics. Therefore, promotions cannot be organized in the same way. For the end of the year festival, focus on "large groups" of customers, whether it is a group of friends, family, or work group because it is the time for the year-end party. Especially if you haven't organized a party for a long time because of the Covid situation, it will stimulate customers to want to party more than before because they have felt "suffocated" for a long time, especially company parties. Therefore, if the restaurant has a space for parties, parties, karaoke rooms, or a garden restaurant, use this opportunity to do promotions with companies, stores, and there will be a chance to sell more than other types of restaurants because they are more prepared to organize parties. Why focus on corporate, retail or family clients? The nature of companies and stores is to organize year-end parties for employees. Some companies may organize their own parties within the company, but many choose to organize parties at restaurants instead because it is convenient to manage food, arrange the venue, and clean up. There will always be a budget set for the year-end party for employees. The organizers themselves want good things, both good food, good service, and promotions that feel worthwhile. When employees and executives come to the party, they will not feel “lost face”, but will feel happy after working hard for a year. They also want employees to love the organization more. Even families need a New Year's Eve celebration because it is one of the few times a year that family members are together, doing activities, eating, talking, and socializing together. Especially for large families with many members, it is difficult to get together every time. And to avoid the problem of having to set up the venue, cook, and wash a lot of dishes, holding a family party in a restaurant is also a very popular choice, which everyone is willing to pay more than usual for. Therefore, the promotion of a set meal for a party is very interesting for this group of customers because it is easy for them to choose a menu. For example, a set meal for a party for 10 people includes fried sea bass with fish sauce + mixed seafood tom yum + mixed shrimp vegetable stir fry + crispy three-course salad + steamed rice at a special price is quite interesting. But the problem with set meals is that sometimes customers don’t want to eat every dish in the set. Some dishes are not eaten by anyone in the group. When this happens, customers tend not to order that set. The solution is to try to arrange the set meals using the same model as “Laem Charoen Seafood” by categorizing the dishes in the set and allowing for more choices in each category, which is better than setting a fixed price. 02.jpg 395.89 KB For example, Laem Charoen Seafood's promotional set menu is as follows: The 888 baht set menu includes: - Menu 1: Choose 1 of 4 menus: fried sea bass with fish sauce, fried sea bass with chili sauce, fried sea bass with garlic sauce, crispy fried sea bass. - Menu 2: Choose 1 of 4 menus: fried catfish cakes, rice fish salad, stir-fried cabbage with fish sauce, steamed mackerel in banana leaves. - Menu 2: Choose 1 of 5 menus: crab egg chili paste, oyster omelet, glass noodles stir-fried with fresh shrimp eggs, clams stir-fried with chili paste, shrimp stir-fried with asparagus. - Menu 4: Choose 1 of 6 menus: Squid stir-fried with salted eggs, seafood soup, green curry with fish balls, minced shrimp jungle curry, salted fish curry, and tom yam po taek. If we consider each option, we will find that it is a distribution of food according to type and cost-profit of the food as well. By choosing the fish menu that has a high cost but high profit as the main menu first, then distributing it according to suitability. Or we can apply this model by adding a top-up, encouraging to order more food to reach the specified price and receive the right to exchange for other menus such as dessert or drinks, which can be included in the list. However, organizing a promotion like this requires taking into account food costs and understanding food pricing first. Then you will be able to calculate the cost, profit, and promotion safely without losing money. You can study food costs and pricing at the course. “Professional Food Pricing Techniques” By Ajarn Tai Pornchai Nitmethawong and must understand other costs that vary according to the time period, such as the higher cost of oil, does it affect the price of raw materials or not? Or if the shop has a karaoke room, try adding karaoke as well. If the number of people arrives as specified, it will help attract more companies, shops, and families to come and have a party at the shop. But it must be under control measures during this COVID-19 outbreak. Another interesting place for a party is Buffet restaurant Suitable for party groups who love to eat a lot, eat heavily, and focus on value for money. There are many companies and factories that bring their employees to have a party at a buffet restaurant. Therefore, the promotions that will receive the most attention are the ones that make people feel that if you come in large numbers, it's worth it, such as the promotion "Come 4, pay for 3" or "Come use the service according to the specified number, get free soft drinks + ice!" In addition, if there is a separate room service, it will receive even more attention. shutterstock_1376048102.jpg 813.16 KB At the end of the year, people tend to drink alcoholic beverages. Try to organize a promotion with a beverage company or have a free corkage promotion to help stimulate visits to the store and increase food orders in another way. And don't forget to give out gift vouchers or discount coupons when using the service next time to encourage repeat use after the festival is over. But for other customer groups, such as couples or individual customers, it may not be a major issue for this New Year's Eve festival. But it's okay because there are still many other times and festivals to organize promotions for this customer group. For small shops such as single-dish restaurants, made-to-order restaurants, or street food restaurants If you are not ready to organize a promotion, set menu or discount, try using a promotion that gives away inexpensive menus for special occasions or buy a certain amount and exchange for another menu at a special price. This will help stimulate sales. Or organizing an activity is interesting. There might be a lucky draw to receive prizes or discounts when buying a certain amount. This will add color to the shop with not much cost and help stimulate sales, especially for customers who still have to live normal lives, go to restaurants as usual, do not celebrate or go out to eat in groups. shutterstock_1699462270.jpg 8.24 MB Or for restaurants that have considered and seen that they are unlikely to be able to do promotions because costs are still high and profits are still low, and do not want to risk doing promotions, try to improve the management of the restaurant system first. Because sometimes the reason the restaurant has low profits is from unnecessarily high costs due to poor management and no standards, such as poor management of raw materials, ordering too many until they are left over and spoil and have to be thrown away, excessive menu editing, no fixed recipes, no stock checking, etc. However, I would like you to try studying about managing a restaurant to have standards in the course. “Systematic establishment of restaurant standards” Then try to improve your store during this time. You may see more profit and can plan promotions to increase sales in the future. Restaurants are like tourist attractions, which have low and high seasons, which are called Strong month-weak month Depending on the type of shop, for example, a large restaurant might have a hard month during the festival season when there are a lot of customers, around 3 months from November to February, which is the period when there is a lot of profit, while the remaining 9 months might have a loss in sales, but when averaged out yearly, there is still a high profit. While street food shops may have good sales throughout the 10 months, sales will drop in November to January because this is the period when people are “willing to pay” more money to eat at more expensive restaurants to celebrate the end of the year with friends and family. Therefore, if you consider that you cannot stimulate sales because it is against consumer behavior, it is better to prepare well or do small promotions as gimmicks, such as lucky draws or focus on using LINE OA to collect members, distribute coupons via LINE to build a customer base and create communication with future customers. You may use this time to develop your restaurant's menu so that it sells well and has good profits and stays with the restaurant for a long time. Analyze and find menus that should be cut and create new menus that are more appealing than before, both selling better and making more profits. We may see profits immediately after developing the menu. We recommend that you study about menu development in the course. “How to develop a menu to increase sales and profits!” With Ajarn Tai Ponchai Nitmethawong Or if you want to create new menus, design a menu to meet customer needs, always thinking up new menus, designing menus according to trends, designing set menus to add value to each dish, along with designing advertising media both in the restaurant, outside the restaurant and on the table, to designing a food menu book, recommended menu pages, how to arrange a menu book to sell well, try studying more in the course. “Design a menu that will win hearts and generate income like a pro.” By Ajarn Tai Ponchai Nitmethawong as well. Note: Ajarn Tai Pornchai Nitmethawong, who has more than 10 years of experience in the food business, has worked with world-class brands such as McDonald's, Ichitan Group, Gateaux House, Zaab E Lee Restaurant, Operation Manager at King Kong Yakiniku Buffet, and is currently a Co-Founder of the Facebook Page "Puen Tae Restaurant" and a Restaurant Consultant.
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How to make a restaurant survive and grow in partnership with a giant company? Revealing the secret book of "Imthap Global Cuisine"
When starting out in the food business, many of us probably have a dream of achieving success. Each business owner and each brand will have a different path to get there. However, every case study of a company that has grown and become successful has interesting stories for us to learn from, so that we can apply them and create our own path to success. And today, MHA has been honored by 'Mr. Bond - Thiraphat Lertsiriprapa' Executives of Imsap Global Cuisine Co., Ltd., the operator of the Japanese restaurant brand Koen Premium, a popular sushi buffet that many people know well, including many other brands in the group such as Ono Sushi, Yung Khao Hom, Moo Tua Hia, and Ta Cuisine. Recently, there was good news that a giant like PTT Oil and Retail Business Public Company Limited (OR) has agreed to invest with Imsap for a high amount of 192 million baht. But what's even more interesting is that What has Imsap's path to success been like? Why is a national giant like OR interested in investing? And after having just grown wings and having such a strong partner, what plan does 'Imthap' have to expand its success for us to see? 'Mr. Bond - Thiraphat Lertsiriprapa', Executive of Imsap Global Cuisine Co., Ltd. From a passionate foodie to a business owner “I started my restaurant business from my passion for eating. The starting point was the restaurant “Yung Khao Hom”. We ate at “Khao Hom” on Koh Samui and loved it. So we went to learn the original recipe and brought it back to open “Yung Khao Hom” for people in Bangkok to try. This restaurant has received awards from the Michelin Guide for several years in a row. Since I really like eating Japanese food, I opened Kouen Sushi Bar at I’m Park Chula because I want everyone to be able to eat quality Japanese food at a reasonable price. In the beginning, since we didn’t have much experience in running a restaurant, we had a lot to learn. For example, in the beginning, Koen only offered a la carte menus, which didn’t receive much feedback. However, when we analyzed the location, we saw that it was in a student area, so we changed it to a buffet style, which could better meet the needs and lifestyles of this customer group.” Kouen Sushi Bar, a popular sushi buffet brand among the public When the Koen brand started to get on the right track, it received such a good response that it was able to expand to many other branches. It was also followed by other brands in the group such as 'Moo Tua Hia', which has a concept of being a complete street food with an emphasis on a variety of easy-to-eat pork dishes, 'Ono Sushi' is another Japanese food brand that focuses on sushi and donburi rice bowls at affordable prices, and then 'Dà Cuisine', which focuses on Cantonese-style Chinese food. Various restaurant brands within the 'Imthap' group The secret to success in the 'Im Sap' edition When it comes to overall success, Mr. Bond revealed that over the past year, the COVID crisis has affected the restaurants in the group and required them to adapt quite a bit, especially the brand that opened just in time for COVID, such as Ta Cuisine, which opened at the Athenee Tower on Witthayu Road. It was originally intended to cater to high-spending customers, including Chinese tourists. When the COVID crisis hit and there were no tourists, and the Thai customers with high spending power, most of whom were elderly, did not dare to risk leaving their homes, so in the future, there is a plan to adjust the concept of the restaurant to be a Cantonese-style Hot Pot, which will reach a wider group of customers. But for the brand that is most talked about in terms of success, it is definitely 'Kouen Sushi Bar', in addition to its most outstanding feature that makes customers come back often, is its budget. Because Koen's buffet has a variety of prices to choose from, starting from 500 baht, 800 baht, 1,000 baht, up to 1,500 baht. This is an advantage that allows customers to control their expenses as desired. At the same time, we must not forget to control the quality of the food to be consistent and taste the same every time we come to eat, including the quality of service and other things that require attention to every detail. And when the crisis happened, it also launched another subsidiary brand, ONO Sushi, which has a cheaper price to solve the situation, starting at only 10 baht per menu. It is also more suitable for delivery to meet the needs of customers during the difficult situation of the Covid crisis to still have quality Japanese food to eat at an affordable price. 141058268_108628414539033_8632243151920210564_n.jpg 128.3 KB “I think the core of doing business is If it comes from love and we care about it, try to find a solution, and do it well, I think the opportunity for growth is not difficult. In addition, the food business itself is like fashion, which needs to be updated and changed all the time. Anything that is the same repeatedly will become outdated. New ideas are very important for this business. This is why I place great importance on Research & Development in order to use feedback from customers to develop new menus. Including service to provide customers with new experiences and to keep them coming back to our restaurant again and again.” Key Success of Restaurant Business: How to Succeed and Survive · The taste of the food must be consistently up to standard. The taste is served today, it must taste the same every day. · The quality of the product or raw material is the key. Many people who are not successful may be because they look at the profit first, such as changing the ingredients or changing the quality a little bit to increase the profit, but forget to think that the reason customers decide to buy our food is because of the taste and quality. · When faced with the choice between adjusting prices to reflect rising raw material prices or degrading food quality , choose to communicate directly to customers about the need to adjust food prices to reflect the situation. It is a way to show sincerity to customers. When customers hear that the quality of the food is reasonable for the price, they will understand and accept it. 009.jpg 597.63 KB · Service is another important issue, besides the delicious taste of the food. The quality of service is still important. If a restaurant has both delicious food and good service, customers will return frequently. On the other hand, if some restaurants have delicious food but bad service, customers will return only once in a while, or not at all. · Marketing with a variety of credit card partners Including regularly running special campaigns on various occasions to make customers feel the special occasion and value, including giving back to customers. · The COVID crisis has taught us that business reserve funds must be at least 6 months. And you have to know how to adapt to the situation. · Be prepared to deal with ever-changing situations and adapt quickly. · Do social marketing on all channels including FB IG Twitter and Line OA But the most important thing is to maintain the quality of the food consistently, which makes customers trust and get word of mouth. But the storefront is still an important thing that cannot be missed because it is both an image and customers still want the experience of eating at the restaurant. Business takes off when partnering with a giant Giant OR joins in investing with 'Imthap' The love, care, and dedication in doing business in the past became even more apparent when a giant like OR saw the potential and assigned Modulus Venture Co., Ltd., a subsidiary of OR, to invest in 'Im Sap', which currently has 5 brands under its management: Koen Premium Buffet, Yung Khao Hom, Moo Tua Hia, Ta Cuisine, and Ono Sushi, with an investment of 25 percent at a budget of approximately 192 million baht. This initial plan will focus on expanding the branches of the 'Ono Sushi' brand, which is a sushi restaurant and an accessible menu such as Donburi, to be another option for consumers and travelers who use the services at PTT Stations. The first Ono Sushi restaurant will be opened at the PTT Station Bangna inbound branch soon. It also aims to expand branches to cover the entire Bangkok and surrounding areas. Of course, there will definitely be plans to expand the business and achieve new successes. On this issue, Mr. Thirapat, as the CEO of 'Im Sap', said: 008.jpg 963.87 KB “As for why OR is interested in joining forces with Imsap, I think it’s because of several factors. The first is our team, which is both ready and experienced. The second is the back-end system, which we have focused on and implemented for about 2-3 years. Most SME businesses are not really interested in implementing the back-end or creating an ERP (Enterprise Resource Planning) system. However, before this, we encountered COVID-19 and we had already set our sights on entering the stock market, so we prepared for this issue in advance. This made us more prepared than others. This was an important reason why OR was interested and we were able to close the deal with them in a short period of time.” How to be ready so that giants are interested in investing? · Do business with love. When you do it with love, you pay attention to every detail. Then success and growth will follow easily. · Give importance and build a good team that is professional, a team that is fully equipped with both skills and experience to make investors confident. · The back-end system must be good, have standards, efficiency, and be auditable, whether it is an accounting system or an ERP system. “As for what will happen in the future, besides opening branches at PTT gas stations, I think that right now , the COVID crisis has also changed people’s behavior. People eat and get up quickly, and they don’t want to sit for long. And because in the future there will be EV Chargers coming in, people will spend more at gas stations. When OR has space, we have ideas and know-how for opening a restaurant. When these two things are added together, 1+1 equals 10. We may also see data integration in the future. PTT itself has millions of Blue Card members, right? In addition to refueling, Blue Card holders may also earn additional points when eating sushi at Koen or Ono Sushi. In addition, in other areas, we will also adjust various brands within our group that have been affected by COVID. We will try to adjust the format and make it better, something like that. But in reality, I don’t think we have succeeded yet. But it is another important step. I would like you to keep a close eye on our future changes. I guarantee that there will definitely be something fun to see again.”
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This unlocking, catering moves forward, ready for the year-end festival, advice from The Chef Catering, catering worth 100 million!
In addition to restaurants, one of the food businesses that has been severely affected by the COVID-19 crisis is the catering business. Due to the situation and government policies, this business is in a slump like never before. However, during the time when the situation has been unlocked and everything is about to move forward again, plus the upcoming year-end festival, which is considered a golden time for the catering business, how can we make this comeback a success!? 'Khun Kwan-Nattakachporn Wiraphatsirikun' The Managing Director of The Chef Catering will tell the story of the success of the catering business that once reached 100 million, until the storm during Covid and the key to the success that made this comeback a success! 'Khun Kwan-Nattakachporn Weeraphatsirikul', Managing Director of The Chef Catering From family delivery business to catering business “Our beginnings began around 15 years ago when my youngest brother studied to be a chef at Dusit Thani College, while my second younger brother studied business administration. Since our family was on Lat Krabang Road, which had many villages, but at that time there weren’t many restaurants, we came up with the idea of delivering food to villages under the name ‘The Chef Delivery’. After doing this for about a year, an adult hired me to take care of catering for a company event. That was the beginning of how I got to know the catering business. When I accepted my first catering job, I had more jobs. This made us realize that the advantage of this business is receiving a lump sum payment and managing it on a case-by-case basis without having to keep stock, which is different from doing delivery where we have to keep stock and if customers don’t order, it might go bad and become waste. After we got a lot of catering jobs, we reached a certain point and thought it would be better to focus on this area.” 91006698_3115359088508071_3881374070087876608_n.jpg 284.75 KB Khun Kwan said that about 14-15 years ago, the catering business of 'Full Function Service' or complete catering did not have as many competitors as today. If they wanted to organize a buffet or cocktail party, most people would think of organizing a party in a hotel, which could be organized in one place. Later, the lifestyle of people at that time started to turn to organizing a party outside the hotel more because they could control the budget more, and they could organize it according to the concept or theme they wanted more freely. In addition, the increasing number of events was also a part of what made the catering business start to boom. This is both the origin and the opportunity for 'The Chef Catering' places great importance on the quality and taste of the food, making customers addicted to using the service again and telling each other by word of mouth until it became famous and widely trusted. Another key to success is the Tailor Made service, which meets the needs of the theme of the event and each customer, which can create deliciousness in every way, whether it is a buffet, cocktail, or Thai, Chinese, Japanese, European, bakery, or others, etc. It can also be designed to match the Mood & Tone of the event. The growth and success of a 100 million catering business “The turning point was when we had the opportunity to appear on the SME Tee Taek show, which helped make The Chef Catering well-known and attracting more people to use our services. When the catering industry began to grow, many people entered the industry, and the competition itself began to increase as well. But because we had been here before, we had a customer base that trusted our quality and service, so there was nothing to worry about. Because in addition to catering for general customers, we also act as a supplier to organizers, hotels, conference halls, or various event venues. Therefore, there is work coming in almost every day. We accept catering for various social events, weddings, product launches, national events, etc. This also forced us to expand our business and our team. From the original team of only 3-4 people, we gradually expanded until we had up to 50 permanent employees, not including the freelancers who participated in each event.” Tailor Made that meets the theme, mood and tone of the event is one of the key successes of The Chef Catering. Key Sucesss The Chef Catering's Key to Success ● Taste and quality of food created by professional chefs only. ● Able to cook a variety of food, whether it be buffet, cocktail, set menu, Thai food, Chinese food, Japanese food, European food, bakery or others, etc. ● Meet all customer needs by being able to design Tailor Made to match the Mood & Tone of the event theme. ● Part of the focus is on B2B customers, such as suppliers to organizers, hotels, conference halls, or event venues to ensure a steady stream of work. 100 percent impact from the Covid crisis From the peak of the business, it still had to stumble when the crisis unexpectedly occurred. Khun Kwan even said that The Chef Catering itself is no different from other catering businesses that have been severely affected by COVID-19 by 100 percent because the disease control policy made it impossible to organize gatherings or events like before. Therefore, catering work had to come to a halt and could not proceed for almost the past 2 years. “When we couldn’t hold catering, we were hit hard, and had to downsize the organization to accommodate the situation. Now we have less than 10 full-time employees. We also tried to adapt by turning to delivery under the name ‘The Chef Go Food Delivery’ using our central kitchen. Luckily, from organizing events, we already had a customer base that liked the taste of our food and came to order, so that helped us to some extent. We were able to maintain income to pay our remaining employees.” When affected by COVID, we adapted to cope with the situation by doing delivery. How will catering move forward once this lockdown is lifted? After the government has a plan to open the country and unlock the situation, it is good news for those in the catering business. Khun Kwan happily said that now some work has started to come back. “Although there are no catering or events every day like before, now some work has started to come back. But the scale of the event is not as big as before. There are only 30-60 guests, which is why people are worried. It is not like before when hundreds of people came to the event at a time. But it is a good sign that makes us feel more encouraged.” Safety standards are at the heart of organizing events in today's era. “Asking if there is anything we need to pay attention to and adjust our work to fit in with this era? First of all, we need to take care of our employees . In addition to getting all vaccinated, we also need to pay attention to hygiene standards, both the cleanliness of the kitchen and the handling of food. We wear masks, face shields, and gloves at all times. We need to regularly check our employees for COVID-19. Before organizing a party or going up to the building where the event is held, we need to do an ATK test to ensure customer confidence and to protect our employees. Because if someone in the team were to get infected with COVID, our business could come to a halt.” “In addition, to ensure customer confidence in the food and event format, we may have to change. For example, for cocktails, we will suggest that they be served with a tight lid to prevent people from coughing or sneezing. We will put the plates, bowls, spoons and forks in plastic bags and arrange them in sets. Or we will suggest that customers serve them as a set menu where each person eats separately. This will meet the safety requirements in this era more than a buffet where people have to line up and sometimes do not maintain a distance from each other. When we propose something like this, most customers tend to agree and are happy because they also want their guests to be safe.” For safety in catering, the service format emphasizes offering cocktails with lids or serving as a set menu. “When the situation improves, we plan to bring back some permanent staff. As a catering service provider for the New Year’s Eve celebration, we will try to maintain safety standards as much as possible. Kwan believes that this is the key to keeping our business going in this uncertain time. But at the same time, I really want to tell everyone to be careful and not let their guard down because in reality, we don’t know if there will be another outbreak of infection if there are large gatherings. Both the organizers and the attendees should help prevent it together. At this time, we can’t guess what the situation will be like in the future. No one can set any rules, but we don’t want to have to go back to lockdown again.” TIPS: Responding to the COVID-19 era, the catering business moves forward. ● Ensure that employees are fully vaccinated. ● Strict hygiene standards, both in terms of kitchen cleanliness and food contact, including wearing masks and face shields at all times. ● Regularly check our employees for COVID and ATK tests are required before each catering to ensure customer confidence and protect our employees. ● Provide safe food catering methods to customers. ● Public relations, communication and use of safety standards as a selling point
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Turn your store staff into top salespeople! Increase your sales at the end of the year. Start training today for sure.
Unlock, open a shop, sell alcohol, and it also coincides with the end of the year festival. There is no better time than this. So, grab it while you can. Train your employees to help generate sales from today. There is still 1 month left to close the year-end sale with a bang! But first, To prevent mistakes and to have a sales strategy in place during this period, we need to start with this first. Create standard service procedures (Standard Operation Procedure: SOP) The big challenge during the year-end festival is training employees to promote and sell menus that the shop has calculated will generate the most profit and are most suitable for this period, including providing the best service to customers in order to create the most impressive experience, so that they will tell others, invite others to use the service, and come back to use the service again in the future. So from this point we can see that We must first set a sales and service strategy that is a standard for the store so that each employee in each section can work in the same way. This is part of the standard service procedures, with the following matters to consider: Which menu of the shop is most suitable for the New Year period? It must make a suitable profit. If there is a promotion for a set menu, it must be calculated that there will be no loss and it will please customers. Or it can be a special menu for the festival. All of these should be made into a separate promotional menu with details that will help sales staff easily. During the New Year and the unlocking period from Covid measures, the number of alcoholic beverage orders will definitely increase. In this part, it must be clearly defined what time the store can sell alcohol according to the law. Because we must not forget that not all employees know the law. It can be made into a sign and employees should be clearly trained on this matter. Kitchen systems are also important because during the festival season, the kitchen will be busier than usual due to the increase in orders. Creating operating procedures will help a lot in this regard, starting from food preparation standards, ingredient cutting, storage, cooking, and serving. Kitchen SOPs will reduce redundancy and errors in cooking, which will help the food come out quickly and correctly as desired. There are also other standard procedures to consider, such as booking tables, service, cleaning, etc. All of this may seem complicated for new or small restaurants, but having an SOP will definitely help make your restaurant work systematically and reduce errors. Learn more about making SOPs for free at the course. “Systematic establishment of restaurant standards” By Professor Porachai Nitmethawong, a famous food business guru. 2. Train employees to understand each step When we have set the standard operating procedures, we must convey them to the employees to understand and put them into practice. Sometimes, reading from a manual does not give a true picture. Therefore, the owner or manager of the shop should demonstrate the correct procedures to the employees and what to do in each step, such as how to take an order, how to make recommendations, how to introduce a promotional menu, and what to promote after receiving an order, etc. 3. Pre-work meeting, provide information on promotions and daily sales promotion menu to employees. If possible, hold a meeting before starting work every day, especially for restaurants that have different promotions each day. Employees must understand the restaurant's promotions well before opening because some promotions may have conditions involved, such as 10% off food only, or if ordering a great value set, it cannot be used together with other promotions. Or explain how selling membership cards benefits the restaurant and customers. Employees must sell in a way that makes it easy for customers to understand. 4. Let the staff try it out. Whether reading a manual or looking at examples, it is not as good as doing it yourself. Therefore, after training, employees must be allowed to do it and checked and advised if there are any errors. Having employees try it out will help them work naturally, and the shop owner will be able to see if the prescribed procedures will have any errors when actually used in practice. This will help them to improve the procedures before they are actually used. 5. Set “INCENTIVE” to motivate employees In addition to setting sales targets, don't forget to motivate your employees. Incentives can come in the form of bonuses, diligence allowances, or prizes that employees will receive when the restaurant reaches its sales targets. In general, incentives in restaurants are usually set in two forms: individual incentives and group incentives, which are used as follows: Individual incentives are used to identify each person's duties, with an emphasis on increasing efficiency in the work being done, not just focusing on sales. For example, an incentive for a chef: if the chef can prepare food without any mistakes and can save 10% on ingredient costs, he/she will receive a reward of 2,000 baht per month. Or an incentive for a server: if he/she can promote selling a set menu for 2,000 baht, he/she will receive 200 baht. Group incentives focus on teamwork by setting goals for the entire store, for example, if the store's sales exceed 2,000,000 baht per month, each employee will receive a reward of 2,000 baht. But before choosing to use an incentive, you need to think carefully whether it can really motivate employees or not. And if you choose to use it, will the shop still make a profit? If the employees are not interested or if they do it and the shop loses money, then there is no benefit in using such incentives. 6. Evaluate customer temperament and close sales with promotions. You need to understand your customers better, what they want more than usual during the New Year festival, and then organize a promotion that suits them. For example, if your customers are working people or office workers, during the New Year they will want a restaurant that can organize a New Year party, have a promotion for a set meal, a banquet room, and karaoke. So if your restaurant is going to organize a promotion for this group of customers, try organizing a promotion related to a party, such as a free banquet room, no corkage fee when customers bring their own wine or liquor. Maybe add karaoke if there are a lot of people, or charge a per-person fee and choose a set meal. Or organize a promotion with alcoholic drinks, which is also interesting. A promotion related to mixers and drinks is also suitable for this group. While family customers tend to focus on discounts and set meals that can be selected, and often have children with them, so a set meal promotion that includes a selection of food or a free dessert or ice cream will appeal to this group more. Therefore, we must first identify who our store’s main customer groups are, what they like and dislike, and what they want from the store. Then, we must find the most appealing promotions to offer. 7. Provide good service that exceeds customer expectations. Of course, customers expect good service from the shop. But what are the benefits if we can do more than what customers expect? 1. Employees have the opportunity to receive tips as a token of appreciation for providing excellent service. 2. Customers will tell their acquaintances to use the service or review the shop on social media with good ratings. 3. There is a very high chance that they will come back to use the service again. Therefore, on this festive occasion, providing special service to customers will also have a positive effect on the shop. It can be considered a New Year's gift to customers. 8. Give employees a future, more than just a salary. For shop owners, consider the future progress of each employee instead of just giving compensation in the form of salary. People tend to consider their career progress along with their income. If the salary is good but the work does not have any opportunity for growth, it will not be possible to win the hearts of employees to stay with the organization. Therefore, it is a good idea to try to offer opportunities to employees. For example, for employees who have worked well for 1-2 years, try to give them the opportunity to be promoted to supervisor, help take care of other employees or train new employees. If they are at the manager level, try to offer them partnership or open a new branch to take care of and give them a suitable salary increase. For this part of employee management, I recommend that you study more in the course. “People Management in the Restaurant Business” By Professor Peerapat Kongthong, an expert in human resource development.
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Get your shop ready to attract customers for the end of the year festival! Share tips on how to prepare your shop and staff to be ready for the boom.
The end of the year festival where people are willing to spend money on happiness, eating, traveling, shopping and partying at the end of the year. Don't miss this opportunity to make money. But how do you prepare your shop and staff? Today, let's check your readiness. Let's start from the storefront first. Must have promotions, focus on promotions for large groups of customers, organize parties At the end of the year, companies and stores often hold employee parties or employees hold their own parties. Many families have members come back to meet and celebrate. Choosing to hold a party in a restaurant is a convenient option because you don't have to waste time preparing and cooking and cleaning up. Therefore, promotions that focus on large groups are most suitable during this time. Promotions that appeal to this customer group include: - Special price set meal promotion: Since there are many of you and you order a lot of food, if you offer a set meal at a special price, it will make customers feel more comfortable and feel like the price they paid is worth it. - Free banquet room, free karaoke room when ordering the required amount of food. If any restaurant has a place, this promotion is very suitable because even though it is a party, companies and shops still want privacy, clarity, and the additional entertainment attracts attention very well. - Alcoholic beverage promotions: Try offering alcoholic beverage promotions, focusing on selling in large quantities at a reduced price, such as 3-5 bottles of beer at a special price. Although the profit from drinks is not as high as food, they can lead to more food orders. And there is no corkage fee for customers who book a party and bring wine or liquor into the restaurant. - Don't forget to advertise your store's promotions on various social media, make signs in front of the store, or if your store is near a company, department store, or factory, make a document offering a catering promotion and send it to the HR department of the company. Because many companies often set a catering budget during this period, it will increase the opportunity to sell more. There are more interesting promotions. You can learn more in the article. “Prepare to receive large groups of customers and the end of the year festival. How to organize a food set promotion that is worthwhile for customers and generates profit for the shop?” 2. Train employees to handle the heavy workload of large customer groups and organize parties. If the promotion is good, you must also prepare well. If the promotion is effective and many people come to the store, you must train your employees to be ready as follows: When booking a table, check carefully. There must be absolutely no overlapping queues. You must estimate the time well, such as how many hours it will take for customers to finish their party. If you want to release a table if a customer doesn't show up, how many minutes do you have to wait? If there are many groups booking, you must try to place the tables a bit apart for privacy. The flow of the banquet tables must not block the walkway of other tables. If there is a banquet room, it will be more convenient. For using a banquet room, karaoke room as well, there should be an arrangement of times that are appropriate for the promotions that are arranged. Make a daily table arrangement plan based on customer reservations, taking into account the reservation time and departure time. Setting up tables and eating utensils must be prepared before customers arrive. Drink sets such as soft drinks, plain water, and ice should be placed in a corner where they can be easily grabbed but not obstructing the walkway. Also, prepare a bit more than usual because with a lot of customers, the staff will be more busy. There may be a problem of insufficient plates, bowls, spoons, forks, soft drinks, and ice. In the case of stocking drinks in the banquet room, don't forget to check the quantities carefully. There are a lot of customers but we have to serve quickly. Practice serving, serving food, getting food to tables, setting food in sets, arranging it quickly, and arranging it in a standard way. The same goes for clearing and cleaning up the tables. You have to do it quickly and clean it up to prepare for the next group of customers. During the festival season, there will be more chaos. You may need to train your employees to be able to work in multiple roles. Arrange for good rotation of rest and work to avoid shortages. 3. Decorate the shop to create an atmosphere that fits the festival. Try decorating your shop to make it colorful and lively. Psychologically, it will help people feel relaxed, happy, and want to eat more. Try adding string lights, ribbons, Christmas trees, gift boxes, greeting posters, or anything that represents the New Year and parties. This will help create a more festive atmosphere. Some shops that are usually decorated in gray tones, or bistros that play with light and shadow, try finding something to decorate that matches the atmosphere of the shop, such as a table with gift boxes or a Happy New Year light sign. In addition to decorating the shop, the staff's clothes can also help create an atmosphere. Try changing the old uniforms to bright ones. Adding headbands and hats for the New Year will also make it more fun. 4. Strict cleaning measures More customers, more food waste, the restaurant will be dirtier than usual. Whether it's the floor with more people walking in and out than usual, more plates and bowls used, more tables with many people using them, more toilet paper, bathrooms, and food waste. All of this requires more management measures than usual, such as: There must be a way to clear the table and clean it as quickly and cleanly as possible. Increase dishwashing cycles because there is increased turnover, or hire additional dishwashers during this time if there is no dishwasher. Food scraps need to be bagged and stored until the garbage truck arrives, which may be more than usual at this time. You should find a place to store them that is tightly closed, has a lid, and does not emit a bad smell. Increase the number of times you mop the floors and clean the bathrooms, and make sure to check the toilet paper to make sure it doesn't run out. This also includes the hygiene of the shop, both in the front of the shop, the kitchen and the back of the shop, which must have more management measures than before. Always remember that even though there are more customers, cleanliness standards cannot be reduced. They must be given the same attention as other services, especially during the COVID-19 outbreak. In addition to adding alcohol gel and temperature checks, there are additional practices for restaurants. Try studying the following: COVID Free Setting “Open a Safe Restaurant” Available on the website COVID Free Setting Department of Health For the kitchen, you need to prepare the following: Arrange the kitchen FLOW to prepare to receive orders from large groups of customers. Flow refers to the smooth flow of the cooking process in the kitchen. Whether the food comes out quickly or slowly, with many or few errors, partly depends on the Flow, which depends on the arrangement of various work points to flow smoothly, not complicated, back and forth. For example, the kitchen process starts with receiving an order, then picking up ingredients from the refrigerator, going to the stove to cook, and arranging them on a plate, and serving them. Therefore, arrange the refrigerator, the ingredient preparation table, the stove, and the plate arranging table next to each other in order. The cooking will have more Flow. The order sheet should be inserted or found to be clipped in order so that it will not be lost or the order will be confused. Therefore, if the order sequence in the kitchen is still confusing and going back and forth, fix the Flow immediately! In the case of a party, food may be ordered in advance, but cooking in advance is not possible because freshly cooked, hot food is still more appetizing and sanitary. We can use the pre-cooking method, such as cutting vegetables, boiling meat and preparing it for the salad, making curry, making sauce and dipping sauce in advance. When the time comes, cook it again, which will help reduce cooking time. 2. Prepare ingredients that are appropriate for the promotion that is being promoted. It is not a good idea to advertise and sell the food through the media but do not have the ingredients to cook the food according to the promotion. To prevent such cases, the owner and the kitchen staff must be “accurate” in the following matters: Accurately estimate daily sales by looking at sales from the same period last year, weekly sales, table reservations, or you can use the 1-2 day trial promotion method to see the results and collect data for calculation. Calculate the raw materials used accurately, and always remember to calculate the yield of the raw materials. Then, see how much raw materials the sales estimate actually requires and how much raw materials are needed before cutting. Check the stock accurately. If there is a shortage or surplus of raw materials, a report must be made every day. When ordering raw materials to be delivered, check before receiving them to ensure that they are not missing or spoiled. Check that they are in accordance with the required specifications. Problem solving must be precise. There must always be a plan B in case of raw material shortage. There must be a supplier that can be ordered immediately as a backup. Or if there is a lot of raw material left and it is close to expiration, it must be able to be applied as a special promotion menu and have the staff promote additional sales.
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Open a 3-fish carving shop with the ultimate fish carving technique.
Fish and rice Best selling trend Like the famous original shop that sells hundreds of thousands of baht a day, new entrepreneurs or those who want to have additional menus to increase income at the shop, don't miss out! Learn the godlike technique of fish carving. Meet the needs of modern customers. You can eat it right away. You don't have to waste time peeling it yourself. Mackerel, snakehead fish, and tilapia must be peeled and removed without leaving any bones. Meet the pain points of customers and definitely generate income. Techniques for carving mackerel 1. Use a spoon to knock on the ventral and dorsal fins of the mackerel to help the fish meat come off the bones more easily. 2. Pull out the ventral and dorsal fins of the mackerel so that the small bones in the body do not fall out with the majority of the fish meat. 3. Pull out the bones from the head and middle of the body. Source : https://bit.ly/3HxxX4I Techniques for carving gourami fish 1. Use a sharp knife to cut from the head to the large bone in the middle of the fish's half body, doing the same on both sides. 2. Turn the fish over and cut off the fins and tail. 3. Remove the bones in the middle to get full fish meat. Tip: Make incisions on the fish before frying to make it cook easily and have beautiful marks. Also, do not fry the fish until it is too dry because it will make the fish dry and stick to the bones, making it impossible to remove. Source : https://bit.ly/3Gr60tW Techniques for carving tilapia 1. Place the fish on a cutting board. Use the tip of a knife to cut along the top of the fish to the tail. Do this on both sides. 2. Pull out the fish fins. 3. Use your hands to peel the fish along the lines. Tip: If using large tilapia, divide the fish into 2-3 pieces along the scored lines. Score the fish before frying to make it cook easily and easier to peel. Source : https://bit.ly/3oqQp7q
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Next year's goal is to reach 1 million. What must be adjusted, changed, and done to reach the sales target?
The old year is passing and the new year is coming. Summarize your restaurant business events so that in the new year you can set new goals, make commitments to yourself, and reach your goals. Today, MHA invites you to explore important information for planning sales targets, along with operational guidelines that will allow your restaurant to reach its goals set for next year. Special! Give away files to help plan sales targets, along with a course on how to do Sales Projection for free!!! restaurant-interior.jpg 8.26 MB 1. Know your shop Before setting goals for next year, you need to understand your own store and the overall picture of past operations as follows: How much income do you have per day and per month? You can see it from the sales data collected throughout the year. If the store has a POS system, there will be a report that is easy to see. But if you use the recording method, try putting it in an EXCEL table first. You will see the trends and data better. Separate sales into daily and monthly. Although it takes a bit of time for those who have never done it before, the more details you can go into, the clearer you will be able to see the trends in daily work and reflect the sales trends in each month of the past year. All of this can be seen to show which days of the week sales are good, which months sales are good or not, and importantly, it is information for annual tax filing. Try looking back at the goals you set at the beginning of last year. Have you achieved your goals so far? If so, try to assess whether you can do better next year. If not, look at the data to see when sales fell the most from the table we made earlier. Try to consider the reasons why sales during that period were poor. Set a goal for the new year. How much income do you want? Look at the total sales this year. Set a goal to be better than before. Or at least set a sales goal that is not lower than before. If you see a way to increase sales next year, try to consider additional surrounding factors and find the answer that if you want to increase sales per day or per month, how much is the potential of the shop to receive the maximum number of customers? Are there any other obstacles? Whether it is the location, the number of tables, employees, and other factors. And are we ready to invest more in what is still lacking? Or in fact, we just did not manage well? If you can change the management and there is a tendency to increase sales, you should try. 2. Try doing a Sales Projection. You will know how much income you will earn each day and month, how much more you need to increase to reach your target, and in which month and which period of the year you will have many or few customers, so you can forecast your income in advance. Sale Projection is a forecast of sales in advance, based on data collected from employees, from surveys of purchasing needs with customer groups, and from surveys of nearby restaurants. Sale Projection for restaurants Asst. Prof. Mathuros Wongpradu (Asst. Prof. Bow), a restaurant management guru, is currently the Director of PRCM Thailand, a business that provides consulting and restaurant system setup. She has recommended the following methods: Set a monthly sales budget by separating the days (Sunday-Saturday) of each month and separating how many days there are in each month. Separate public holidays to use as information for each day. Set the number of customers by separating them into lunch and dinner (if the restaurant sells food from noon to evening). The reason for separating meals is because each group of customers has different eating behaviors for each meal, for example, they eat quickly for lunch and don't spend much money. And separate the delivery channels so that you can see sales from specific channels separately. Then try using old data or data from surveys to determine the number of customers each day. Specify average sales per person, separated by meal and by delivery sales channel. Then you will get income calculated from the number of customers and sales per head. Total income is daily income and calculated as monthly income (still separating Sunday and Saturday) Add up all sales per month to get the estimated sales per month (in this section, we will not include public holidays in the calculation because they will overlap). Then we will get the Sales Projection for that month, which will be the target that we use to operate the restaurant and set daily targets. In addition to Sale Projection, try making a “Daily Sales Recording Table” (in the case that there is no POS system). We will take the daily sales budget from the table and set it in the sales recording table and record the actual sales each day. We will get the difference between the budget and the actual sales, which will show the sales on that day and see the work trends in each day more clearly. And all of this will lead to adjusting the sales strategy or reducing the budget to be more appropriate. 1.jpg 832.59 KB If you still don’t understand Sales Projection, try studying the course “Successful formula for analyzing sales to get more profit than you think”. by Asst. Prof. Mathuros Wongpradu (Asst. Prof. Bow) And download the tools (files) that help in doing Sale Projection for restaurants for free! Click => “A proven formula for analyzing sales to generate more profit than you think” (Log in at the top right corner before entering the lesson) S__389799940.jpg 192.59 KB 3. Sales are still lacking. Plan in advance what to do to reach the target. If we set a sales target last year and haven't reached it, we should consider the reason why the target hasn't been reached. If we make a sales record table for each day, we will see that there are notes for each day, which must be recorded on both good and bad days, such as during school breaks, when students, who are our main customers, disappear, or when it rains heavily, customers cannot come, etc. For external factors that we cannot control, we should keep the information that during that period, we should accept the decrease in sales and focus on selling during the period that has the highest sales. However, for other factors that we can fix, we should start planning to cope from this period onwards. The sales increase plan that MHA recommends includes: Increase average sales per head (A/C) as follows: 1. Introduce new menus to customers. Try introducing new middle dishes or drinks to make customers want to try ordering more. 2. Arrange promotional sets. For example, if a customer originally ordered a single dish, try arranging it as a set with soup and selling it at a special price. This will make customers feel that paying a little more money is more worthwhile. 3. Arrange a promotional menu. If we add a menu that is a little more expensive than before, customers will feel that the price is not much different, but they will get to try a new menu. 4. Introduce a dessert menu after the main course. Increase the number of customers (T/C) in the following ways: 1. Expand the size, for example a som tam shop might add som tam trays so that many people can eat. Customers will invite their friends to eat with them and will order other things as well. 2. Do discount promotions with customers to encourage them to try the service. 3. Collect points within a specified period of time so that customers will come back and eat again at the specified time. 4. Don't forget to promote the shop in various media. Increase distribution channels. You can add delivery channels by the store itself or collaborate with various food delivery apps to add catering services, which will help boost sales significantly. shutterstock_1783920134.jpg 153.49 KB 4. Plan ahead for unexpected events. While the COVID situation is still uncertain and will be with us for a while, we have learned our lessons from the past 1-2 years. Therefore, in this new year, we should have a plan to cope with it early. From a normal restaurant that only sells at the store, it must adapt to sell delivery because customer behavior has changed. Even though in the future, you can eat at the restaurant, there will definitely be more customers ordering food for delivery. You need to study how to order food through various food ordering apps, both in terms of GP, ordering, and promotions via the app. In addition, you should study online marketing because online is the way to go, not an option like before. Learn to advertise through various social media or try to practice shooting ads. Create content to sell on social media or live-sell products. This will make people more interested. note : Ajarn Mathuros Wongpradu (Ajarn Bow) has more than 15 years of experience in managing Thai and leading brands - former Operation Manager of BreadTalk Thailand, Vice President of DIN TAI FUNG, Operation Director overseeing overseas branches for the Mango Tree brand - currently Director of PRCM Thailand, a consulting and restaurant system setup business.
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5 Chicken Breast Menus to Please Health-Caring Customers: Soft Chicken Breast, Delicious, Easy to Make and Sell Quickly
chicken breast It is the part of meat that has the least fat, is easily digested, and is a source of protein that is suitable for people who exercise, do weight training to build muscle, and those who control their weight. Although it has many benefits, the meat is tough and not soft because it has little fat. MHA shares recipes for menus using chicken breast to please health-conscious customers. I recommend you to try it. CP soft chicken breast ready to cook It has a soft, chewy texture, is delicious, has high protein and low fat, and can be used for baking, grilling, frying, and making other dishes such as chicken breast steak, garlic fried chicken, or chicken breast salad. Suitable for #clean food restaurants and #healthy food restaurants. Saves time in washing, peeling skin and marinating. Can be frozen for a long time. Packed in 2 kg bags. Available at all Makro branches. You can buy CP ready-to-cook soft chicken breast at Makro or Makro Click. messageImage_1640060067871.jpg 582.83 KB Benefits of Chicken Breast Chicken breast is a part that provides high protein but low energy. For example, raw chicken breast, if you remove the skin, 1 piece of chicken breast, 100 grams, will provide about 22-25 grams of protein, no fat, easy to eat, helps reduce body fat levels and helps reduce weight. In addition, there is vitamin B6 that helps create antibodies and red blood cells, reduces muscle cramps, has vitamin B12, accelerates protein absorption and stimulates red blood cell production, has other beneficial minerals and only 2-3 grams of fat. Chicken breast is popularly cut into small pieces for cooking or boiled and shredded into pieces to put in chicken noodles and salads. If you can't think of a menu, click to read the next page because there are 5 menus from chicken breast waiting for you! Introducing CP, ready-to-cook soft chicken breast, creating a healthy menu. You can buy CP ready-to-cook soft chicken breast at Makro or Makro Click. messageImage_1640060048279.jpg 454.43 KB 1. Stir-fried chicken breast with almonds ingredient - CP soft chicken breast, ready to cook, 200 grams - ½ cup almonds - 2 dried chili peppers - 1 bell pepper - 1 onion - 3 cloves of garlic - ¼ teaspoon salt - 2 stalks of spring onions, cut into long pieces - ½ tablespoon sugar - 1 teaspoon ground pepper - 1 tablespoon oyster sauce - 1 tablespoon light soy sauce 2 tablespoons oil carrot method 1. Roast the almonds in a little oil until they are cooked and dark in color, being careful not to burn them. Remove and set aside. 2. Put chicken, dried chili, garlic and stir-fry in oil. When the chicken is almost cooked, add oyster sauce, light soy sauce, sugar and salt. 3. Add a little water, then add bell peppers, onions, carrots, and spring onions and continue to stir-fry until cooked. 4. Add almonds and sprinkle with pepper. Ready to serve. You can buy CP ready-to-cook soft chicken breast at Makro or Makro Click. messageImage_1640060051942.jpg 419.61 KB 2. Chicken Breast Chili Paste (Sour Curry Paste Recipe) ingredient - CP soft chicken breast, ready to cook, finely chopped, 300 grams - 2 tablespoons of red curry paste - 4 large tomatoes, cut into small cubes, without seeds - ½ teaspoon salt - 2 tablespoons coconut sugar - Fish sauce, season to taste method 1. Heat oil in a pan, add red curry paste and stir-fry until the curry paste is cooked, then add chicken breast and stir-fry with the curry paste. 2. When the chicken is almost cooked, add the tomatoes and stir-fry. Add a little water and simmer until the tomatoes are soft. 3. Season with fish sauce, salt, and palm sugar to taste. 4. Serve with cucumber and vegetables as desired. You can buy CP ready-to-cook soft chicken breast at Makro or Makro Click. messageImage_1640060055779.jpg 580.66 KB 3. Stir-fried Chicken Breast with Curry Paste (Quick and Easy Recipe) ingredient - CP soft chicken breast, ready to cook, 300 grams - 2 tablespoons of southern curry paste - 3 shredded kaffir lime leaves - Coconut sugar and fish sauce, season to taste. method 1. Mince the chicken breast. 2. Stir-fry the curry paste in a pan with oil until it becomes fragrant. 3. Add chicken breast and stir-fry with curry paste in a pan until almost cooked. Season with fish sauce and palm sugar. 4. Continue to fry until the curry paste is dry. Remove from heat and sprinkle with kaffir lime leaves. Ready to serve. You can buy CP ready-to-cook soft chicken breast at Makro or Makro Click. messageImage_1640060063879.jpg 493.7 KB 4. Teriyaki Chicken Noodles ingredient - 2 packs of noodles - 2 teaspoons fried garlic - CP soft chicken breast, ready to cook, 1-2 pieces - 2 tablespoons teriyaki sauce - 2 teaspoons of white sesame seeds - A few chopped green onions - Vegetables to decorate the plate as desired method 1. Marinate chicken breast in teriyaki sauce for about 1 hour. Make sure to poke the chicken all over with a fork so that the sauce can penetrate the chicken well. 2. Remove the chicken and let it cool down. Bake in a convection oven or oven at 170-180 degrees for about 30-45 minutes or until the chicken is cooked. Remove and set aside. 3. Boil the noodles until cooked. Toss with fried garlic oil to enhance the aroma and prevent the noodles from tangling. Arrange on a plate with the stir-fried side dish. 4. Cut the teriyaki chicken into small pieces and arrange on top of the noodles. Pour a little teriyaki sauce on top. Sprinkle with sesame seeds and chopped green onions. Ready to serve. You can buy CP ready-to-cook soft chicken breast at Makro or Makro Click. messageImage_1640060059750.jpg 453.13 KB 5. Stewed Chicken Breast with Winter Melon ingredient - CP soft chicken breast, ready to cook, 2 pieces - 200 grams of sliced ripe pumpkin - Pickled lemon juice and 1 pickled lemon - 1/2 teaspoon salt - 1 teaspoon pepper - 1 tablespoon soy sauce - 10 grams of chopped celery 1 cube of chicken stock Broccoli and carrots method 1. Boil about 1 liter of water until boiling, add chicken stock cube. 2. Add chicken breast. When the chicken starts to cook, add pumpkin, broccoli, and carrots. Season with salt, soy sauce, and pickled lemon juice. 3. Continue to simmer for about 30 minutes until the squash is soft. Then put in a bowl and sprinkle with chopped celery. Ready to serve. You can buy CP ready-to-cook soft chicken breast at Makro or Makro Click.
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Create a menu from "instant fried shrimp" that is delicious, easy to serve, fast, crispy on the outside, soft on the inside, no need to wait for it to melt.
Fried shrimp Another popular fried menu because of the crispiness of the flour and the bounciness of the shrimp. If coated with breadcrumbs, it will increase the crispiness and delicious aroma. You can add it to the menu at the shop or switch with the original ingredients to add a new menu or as an option at the shop. Frozen Fried Shrimp Perfect for general restaurants, convenient, easy, can be served quickly, just take it out of the freezer and it is ready to fry immediately. Or if you don't want to fry the whole thing, you can chop it and season it to make other menus as well. I recommend you to try it. Frozen whole battered shrimp, Q Fresh brand Made from seasoned whole white shrimp, coated in flour and breadcrumbs in the original Japanese style. Can be a snack, appetizer or main topping that is delicious, easy to eat, takes little time to eat, ready to fry immediately after taking out of the freezer, no need to wait for it to thaw. Gives a crispy texture on the outside, bouncy shrimp meat, definitely delicious. Can be frozen for up to 18 months, suitable for keeping in the freezer, ready to use immediately. Buy at Makro and Makro click: https://bit.ly/32wGMfy 1640079154422-EDIT.png 4.86 MB How to fry fried shrimp to be crispy and delicious 1. Tear open the package of frozen whole shrimp, Q Fresh brand, and fry at 175 °C or medium heat (can be fried immediately without thawing the product). 2. Fry for about 2-3 minutes until the shrimp is golden yellow and fragrant (if using a gas stove, fry while the oil is hot and the time may vary depending on the gas or heat used). 3. Place on a wire rack to drain oil. Then arrange on a plate and serve. Just like that, you will get crispy fried shrimp with bouncy shrimp meat. Definitely delicious! You can buy them at Makro and Makro click: https://bit.ly/32wGMfy 1640000932625.png 3.64 MB Fried Shrimp Curry Rice If your restaurant already has Japanese curry, try changing the topping from pork cutlet to fried shrimp. This will add more value and it also goes well with the curry. See the recipe and method for making Japanese curry rice at: https://bit.ly/3sA3Nch You can buy frozen whole battered shrimp, Q Fresh brand, at Makro and Makro Click: https://bit.ly/32wGMfy 1640000932515.png 3.35 MB 2. Fruit salad with wasabi ginger dressing and fried shrimp Fried shrimp goes very well with salad dressing. It also has a refreshing taste from the fruits and wasabi ginger salad dressing to help cut through the richness. It's quite interesting. Or you can change it to a fresh vegetable salad, and you'll get a fried shrimp salad menu that's guaranteed to sell well. See the recipe and method for making fried shrimp wasabi ginger fruit salad at: https://bit.ly/32yC40G You can buy frozen whole battered shrimp, Q Fresh brand, at Makro and Makro Click: https://bit.ly/32wGMfy 1640000932954.png 5.87 MB 3. Fried shrimp on rice Donburi or Japanese rice bowls can be topped with fried pork, salmon or shrimp. For the fried shrimp, arrange it beautifully on top of shredded cabbage on top of the rice. Top with tonkatsu sauce and sprinkle with white sesame seeds and green onions. You can add a sweet egg and sliced pickled ginger to add color and make it even more delicious. See the recipe and method for making fried shrimp on rice at: https://bit.ly/3z16IMk You can buy frozen whole battered shrimp, Q Fresh brand, at Makro and Makro Click: https://bit.ly/32wGMfy 1640074118818-EDIT.png 3.85 MB Share ideas for selling rice bowls for delivery. Convenient and easy to add value. Create a highlight with "overflowing toppings" to encourage customers to order more. And it looks beautiful when packed in a food box. For example, the menu of fried shrimp on rice, for ordinary restaurants that have never sold fried shrimp before, it will be a little more complicated. You have to peel the shrimp, mix the flour, coat it in flour, coat it in breadcrumbs before frying it, and you also have to be careful not to let the shrimp absorb oil. In total, it takes almost half an hour. Especially during the period when there are a lot of orders, it is not good to waste time and make customers wait for a long time. You can’t fry it in advance because it will not be crispy. Therefore, “frozen fried shrimp” is very suitable for general restaurants. In this era that requires speed, we recommend frozen whole fried shrimp, Q Fresh brand, available at Makro and Makro click: https://bit.ly/32wGMfy In addition, food photos must be beautiful and stylish to increase the value of the food and attract customers to buy from our shop, compete with competitors, and try to make food that looks as similar as the picture as possible. Don't overdo the advertising, you have to do continuous marketing to reach the target group, make them want to know and try. Everything must be planned before doing, including setting the cost structure for promotions, so that we can do promotions without fail. Don't forget to introduce side dishes, snacks, and beverages to increase sales, including offering to upgrade the topping size.
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