Articles
Food was served slowly, orders were wrong, customers complained! We had to fix it quickly both at the restaurant and in the kitchen.
Slow food delivery, wrong orders served, and customers complaining are all situations that can happen at any time, especially with restaurants that lack good management systems. If this happens regularly, I can tell you that the future of this restaurant is definitely not good. And if anyone's restaurant has this problem, let's see how to solve it that will definitely work. Slow food service is the root cause of the problem of poor kitchen design. Correct kitchen design principles, size and budget are not a problem. The area between the kitchen walkway must flow well. Served the wrong order because it was not OP. Advantages of restaurants with SOPs Slow food service is the root cause of the problem of bad kitchen design! The kitchen is one of the most important parts of a restaurant. Whether food comes out quickly or slowly starts in the kitchen. The problem most restaurants have is forgetting to consider the design of a kitchen that is appropriate, correct, and systematic for the restaurant's operations. What is often found is: The kitchen design is wrong! It makes the work not flow because the focus is mainly on the front of the store. When thinking about a restaurant kitchen, many people may think that it is the part at the back of the restaurant where there is nothing much to do. That is where the problem begins because we must not forget that A restaurant kitchen is different from a home kitchen. Because the restaurant kitchen has the mission of preparing food to serve hundreds of people or more per day, if the kitchen system is not there, it will cause many problems to the point of the kitchen collapsing, which is If you can't serve food to customers in time, you may get criticized by customers. Correct kitchen design principles, size and budget are not a problem. In designing a restaurant kitchen, it must be appropriate for the type of food in the restaurant. The main principles for designing a kitchen correctly and as a general standard of restaurants, is to divide the kitchen area into 2 parts: Preparation Kitchen Service Kitchen These two parts are the main principles of restaurant kitchen design. I repeat, these two parts do not depend on the size of the area and budget, but on the system layout to suit the type of food in the restaurant. If any restaurant has a good system layout for these two parts, the chance of having a problem with late orders will not occur. Let's see what each part does. Preparation Kitchen This section is the heavy-duty kitchen area for preparing ingredients to be cooked and served to customers. Important equipment and large equipment are arranged in this section, such as a large refrigerator for storing a large amount of ingredients. This section is also the Pre-Cook section for best-selling menus that require time-consuming preparation steps, such as curry dishes, where the curry sauce will be prepared from the Preparation Kitchen to be sent to the Service Kitchen for serving on each plate. In designing the Preparation Kitchen, the layout will be divided into 4 sections: the stove section, the ingredient preparation section, the refrigerator, freezer section, and the washing section. Service Kitchen This section is divided into 3 layout sections: the stove section, the preparation section which includes the washing section, and the serving section. The Service Kitchen is the section for cooking and serving food, dish by dish. The area does not need to be very large. The equipment is only necessary and does not need to be large. The area between the kitchen walkway must flow well. Another point that must be taken into consideration when designing a kitchen is that the walkway area must be 1.5 meters wide as a standard. Anything less than this will cause problems with work, such as not being able to have 2 people work at the same time. And if the space is more than 1.5 meters, it will cause... Flow Failure to work results in wasted time and disruption of work rhythm, resulting in delayed food. When it comes to designing a kitchen for a restaurant, there are many important details, including the selection of kitchen equipment, which can be learned further from the course. “ Kitchen design for professional use” by Chef Wilment Leon, study for free! Click Served the wrong order because it was not made SOP The problem of restaurants that cannot control service standards, including food taste standards, is caused by the restaurants not creating work standards from the beginning. This results in employees making mistakes and not having standard work procedures. This can be solved by setting up a standard work system, starting with Standard Operating Procedure (SOP), which is a method or work procedure, step by step, in detail, of what to do 1-2-3 in order. In summary, SOP is the work manual of every department that all employees must adhere to and follow. Advantages of restaurants with SOPs There are clear working procedures with the same standards, ensuring that every department works to standards every time, every day, every branch. Anyone can do it without being attached to any individual. Efficient work, cost saving, easy to work, consistent, reduce errors, reduce losses Customers receive products and services as expected every time. Customers who use the service receive products and services that meet the same standards every time at every branch. Reduce conflict, create a good working atmosphere, work according to standards, no personal methods that need to be argued about. Easier to teach, helps employees learn faster, and the instructor has a manual to teach, teaching correctly and clearly. Continuous development, sustainable growth is a guideline for further development of work, and can expand branches sustainably. Old employees leave and new employees come in and can continue working immediately by following S. OP. For example, in the case of frequent wrong orders, if the shop has a work manual for taking orders, which states what the staff must do from the moment the customer enters the shop, what words must be spoken, when the menu must be brought to the customer, and how to take orders. Everything is explained step by step and the staff must practice reviewing it regularly so that they do not make mistakes. If this is done, each order taker must know the steps for taking orders, from welcoming the customer to sending the customer back. The chances of mistakes will not happen or will be very low. Creating work standards that are appropriate for the restaurant is an important and necessary matter that restaurant owners, regardless of the size of the restaurant, must give importance to. If you expect customers to receive quality service and reduce problems at work, the shop has a system that allows business owners to avoid having to worry about solving the same old problems. Which can be learned further from the course “Systematic establishment of restaurant standards” by Teacher Tai Pornchai Nitmethawong, apply for free, study for free, you can do it now! Click here to read other articles. Poor sales, is it the location's fault or is it our store's fault? Limited restaurant seating: How to adjust strategies to increase sales? Reduce, increase profit! Invite you to "Lean the whole store", reduce the chance of losing money, negative profit. “Meal Kits” a new way for restaurants to generate income Save costs, create cash flow, a survival for restaurants Click to read interesting articles from Makro HoReCa Academy. Newbie opening a restaurant Restaurant Management Marketing for Restaurant Business Restaurant Interview Be smart when buying and using when choosing ingredients and equipment. Food recipes
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A collection of noodle menus to enhance the auspiciousness of Chinese New Year. Location of Chinese noodles. Easy shopping at Makro.
A collection of noodle dishes to enhance the auspiciousness of Chinese New Year. Many countries in East Asia, especially in Chinese culture, believe that eating long noodles on New Year's Day will make the eater's life long, just like the shape of the noodles. Recommend Chinese line coordinates, easy shopping at Makro Dayday vermicelli can be used in stir-fry, spicy salad, or boiled in a hot pot. Sichuan chewy Huanglong noodles, noodles for Sichuan-style hot pot Sweet Potato Guang You Noodles and Sweet Potato Guang You Noodles (Yellow) are perfect for stir-frying, making salads, or boiling in a hot pot. Aero Mee Tiew (yellow noodles) and Aero Mee Tiew (white noodles) are chewy, soft, easy to stir-fry, and can be used in a variety of dishes, such as stir-fried yellow and white Mee Sua noodles, which are suitable for the Chinese New Year festival. You can shop for Chinese noodles at Makro or Makro Pro. : https://axtra.makro.co.th/Inter-Ingredient
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Menu ideas: Add fun to your menu to welcome Valentine's Day.
Serve delicious sweetness through the shop, welcome Valentine's Day 2024 with 3 menu ideas that are worth selling, complete with both savory and sweet menus, along with the location of quality ingredients, quality prices, near your home. Chocolate Covered Strawberries Chocolate Covered Strawberries Menu Another dessert menu that is suitable as a Valentine's Day gift With a sweet and sour taste from fresh strawberries, coated with chocolate in various flavors, it is colorful and provides options for customers, such as white chocolate, strawberry, dark chocolate, etc. It is a perfect combination. The sweetness and delicacy of the chocolate will surely please the recipient. Just having good quality chocolate will make your dessert taste rich. We recommend DLA Naturals, a high-quality chocolate, a special recipe of the Ladière family that originated in Belgium. 1.DLA White Compound Coin Type 1 kg. 2.DLA White Compound Coin Type 500 g. DLA White Compound Coin Type is suitable for coating the pastries to make them look beautiful and to add a crispy texture to the pastries. 3.DLA White Couverture 30% 500 g. Suitable for use as an ingredient in desserts. 4. DLA White Chips Compound 500 g. Used for decoration or added to desserts to enhance flavor. Shop at all Makro branches or Makro Pro: https://www.makro.pro/ Fresh Salmon Cake Change your ordinary heart-shaped cake to Fresh Salmon Cake, a heart-shaped fresh salmon cake that will please salmon lovers. Arrange it in the shape of a heart or in the shape of a rose to match the Valentine's Day theme. Add it as a special menu for customers during the month of love. We recommend fresh salmon with skin-peeling service. Easy to buy at Makro. With confidence in quality because it is imported from a standard production source, maintaining the temperature of the fish throughout transportation, making the fish always fresh, with consistent quality. There are distribution centers covering the whole country. Shop at all Makro branches or Makro Pro: https://www.makro.pro/ Rose Lemon Spritzer Add a welcome drink to welcome customers during Valentine's Day with the Rose Lemon Spritzer drink menu, a sweet pink drink made with lemon juice mixed with rose syrup, decorated with fresh rose petals from the Royal Project Foundation, ready to support farmers in the highlands, increasing sales opportunities for farmers to have stable income and sustainable growth. Rose petals can also be used to decorate other food menus and decorate the shop to add a Valentine's mood to the shop. Red roses (Royal Project) bunch of 10 flowers White roses (Royal Project) bunch of 10 flowers Pink roses (Royal Project) bunch of 10 flowers Shop at all Makro branches.
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Collection of Royal Project vegetables and fruits, selected for quality for entrepreneurs
Vegetables and fruits are raw materials that entrepreneurs must pay attention to. In addition to taste, origin and cleanliness, it is a matter that consumers must take into account in order to increase the value of every dish served, free of chemicals, with products from the Royal Project. Outstanding quality, clean, safe, support farmers in the highlands, buy at Makro, give farmers stable income, grow sustainably. In addition, the Royal Project vegetables and fruits are all selected for quality, clean and safe at a very reasonable price. You can read about the highlights and menu ideas for Chinese cabbage, glass lettuce, cos lettuce, kale, Japanese cucumber, cape gooseberry and 80 royal strawberries, an option that entrepreneurs should not miss. Chinese Cabbage Chinese Cabbage is popular in Thai, Chinese and Taiwanese farmer's markets. It can be eaten raw or cooked. It is a vegetable that generates income and restaurant owners should not miss out on having on their menu. Highlights: It has light green leaves, large heads, and is wrapped like a head of a tree. It has a sweet and crispy texture. It is carefully selected from the #Royal Project. It is fresh, clean, chemical-free, and full of nutrients, such as vitamins A, C, folic acid, and helps with digestion. Menu ideas that are worth selling: Clear soup, stir-fried vegetables or stir-fried with oyster sauce, Chinese cabbage wrapped in minced pork, vegetarian Chinese cabbage and mushroom soup, stir-fried Chinese cabbage with sukiyaki sauce, Korean-style Chinese cabbage kimchi, or serving Chinese cabbage with chili paste, Chinese cabbage juice mixed with fruit for a healthy drink. How to store: After washing the vegetables, drain the water, wipe dry, wrap with plastic wrap or store in a plastic bag, then store in the refrigerator. You can buy Royal Project Chinese Cabbage at Makro or Makro Pro, conveniently near your home today: https://axtra.makro.co.th/3uirpFN Glass Lettuce Glass lettuce or iceberg lettuce is considered the king of salads. It can be used in a variety of dishes. Interesting Highlights: It has thick, crisp leaves, light green color, no green smell, pleasing to both children and adults, including those who are starting to eat vegetables. The glass lettuce from the Royal Project is free of chemicals, crispy, delicious, sweet in taste, low in calories. In addition to salad, if you want to use it in other menus, you can create it by just heating the glass lettuce slightly, just enough to make the fragrant leaves soft, allowing the seasonings to penetrate easily. Just a little heat is enough. Ideas for selling menus: salad, stir-fried lettuce with fish sauce, stir-fried lettuce with bacon, lettuce wraps, larb, nam tok, steak, or as a side dish for Korean pork. Storage method: After washing the vegetables, drain the water, wipe dry, wrap in brown paper or store in a plastic bag, then store in the refrigerator. You can buy Royal Project Glass Lettuce at Makro or Makro Pro, conveniently near your home today: https://axtra.makro.co.th/3uirpFN Cos Lettuce Cos Lettuce or sweet lettuce does not have a bothersome green smell. Business operators can use it as a selling point. Highlights: It has long, slender, fresh green leaves, no foul smell, sweet, crispy, delicious taste, high in vitamins A, B, C, folic acid and fiber. The Royal Project's cos salad goes through a quality production and harvesting process, good for your health, good for your heart. Ideas for selling menus: various soup menus, stir-fried with oyster sauce, Caesar salad, eaten fresh as a side dish with chili paste, larb, grilled meat How to store: After washing once, put the vegetables in the second water, which is cold water, soak in ice for 10 minutes until the vegetables are crisp and bouncy. Drain the water and store in a Tupperware for 3-4 days. You can buy Royal Project Cos Lettuce at Makro or Makro Pro, conveniently near your home today: https://axtra.makro.co.th/3uirpFN Kale Kale, also known as curly kale, is known as the “Queen of Greens”, which is increasingly popular among the younger generation. Health-conscious people should not miss it. It has high nutritional value, such as vitamin K, vitamin C, iron, fiber, chlorophyll, low sugar, and helps reduce fat and blood sugar. Interesting Highlights: It has dark green leaves with curly edges and a sweet, crispy taste, unlike regular kale which has a bitter taste. Kale from the Royal Project has been certified to international standards and uses the technology to reduce the temperature of the produce with a fast cooling system called Hydro Vacuum Cooling. It is delivered in a refrigerated truck, which helps extend the shelf life of the kale so that it can be delivered to the business with confidence. Menu ideas to sell: Kale scrambled eggs, kale muffins, kale smoothies, kale salads, and can be eaten fresh as a side dish with chili sauce, put on a steak plate, or processed into kale powder. How to store: After washing the vegetables, refrigerate for 5 minutes, drain, wrap in a plastic bag and refrigerate. You can buy Kale from the Royal Project at Makro or Makro Pro, conveniently near your home today: https://axtra.makro.co.th/3uirpFN Japanese Cucumber Japanese Cucumber may be a new option for customers and add value to your menu because it has a sweet taste, small seeds, and less water than other types of cucumbers. Highlights worth knowing: The fruit is long and slender, dark green in color, with firm, sweet, crispy, refreshing flesh. Many menus can be created. When squeezed for drinking, it is low in calories, answering the needs of health-conscious customers. It is available all year round and has medicinal properties. It helps remove toxins from the body and nourishes the skin and hair. It also contains vitamins A, C, B 1 2 3 5 6, etc. Ideas for selling menus: Japanese cucumber salad with minced pork, Japanese cucumber salad with Sichuan preserved egg, Japanese cucumber salad with bacon, Japanese cucumber stir-fried with egg, pickled cucumber, cucumber kimchi, or serve to customers fresh as a side dish. Storage method: Wash and dry, wrap in tissue paper, store tightly in a cool, dark room temperature, it will last longer than storing in the refrigerator. You can buy Japanese cucumbers from the Royal Project at Makro or Makro Pro, conveniently close to your home today: https://axtra.makro.co.th/3uirpFN Cape gooseberries Small but mighty! Cape Gooseberries, or as we call them in Thailand, “golden bells, foreign tong teng”, are a berry. Although they are small, they are a superfood, packed with vitamins A and C, twice as much as lemons, and antioxidants that help brighten and improve the skin’s health. They are great for women and are low in calories, making them a hit among weight-controlling customers. Interesting Highlights: Cape gooseberry from the Royal Project has a unique aroma and a sweet and sour taste. It has a peel that forms into a calyx. When peeled off, it reveals orange-colored fruits. It was first planted 45 years ago (1979) to allow northerners to replace opium fields. Menu ideas to sell: Thai-style cape gooseberry salad, cape gooseberry chili paste, cape gooseberry salad, cape gooseberry yogurt smoothie, cape gooseberry cake, cold-pressed cape gooseberry, can be dipped in chocolate, made into jam, or used as a cake decoration. How to store: Keep in the refrigerator at a moderate temperature to prevent bruising of the cape gooseberry. You can buy Cape Gooseberry from the Royal Project at Makro or Makro Pro, conveniently near your home today: https://axtra.makro.co.th/3uirpFN Strawberries Buy 1 get 2 with strawberry ingredients (Strawberries) can be used to make both savory and sweet menus, including beverage menus. It is considered one of the fruits that stimulates the economy, high in nutrition. We recommend the Royal Strawberry 80 variety from the Royal Project. It is safe and free of chemicals. It can be highlighted to attract the attention of health-conscious customers. Interesting Highlights: Royal Project strawberries are a hybrid variety from Japan. They have undergone continuous research to develop the variety into a replacement for opium in the northern region. They were promoted to Thai farmers to plant them in 2007. They have large, firm fruit with an average weight of 30-35 grams. They are bright red, shiny, and delicious. They have a strong aroma when fully ripe. Harvest between 8:00 and 9:00 a.m. When they are 90% ripe, the strawberries are the most delicious. Ideas for menus that are worth selling - Savory menu: Fried chicken burger with strawberry sauce, Strawberry salad with crispy shrimp and minced pork, Strawberry salsa, Strawberry curry fried rice - Dessert menu: Strawberry Cheesecake, Tang Hulu, Matcha Strawberry, Strawberry Cream Sandwich, Strawberries Compote - Drink menu: Thai tea strawberry, strawberry mocha smoothie, iced strawberry latte, pink chocolate, strawberry fresh milk You can increase your sales with homemade strawberry jam, which can be stored for 1 month. How to store: Soak in plain water mixed with vinegar (ratio of vinegar: plain water approximately 1:10) for 5 minutes, then rinse with plain water, drain and place on a tissue to dry. When dry, store in a Tupperware or tightly closed container in the refrigerator. You can buy strawberries, Royal Project 80 variety, at Makro or Makro Pro, conveniently near your home today: https://axtra.makro.co.th/3uirpFN
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Deliciously popular! Sasanishiki, a best-selling rice variety in Japanese restaurants, available at Makro.
If you want to be a professional Japanese restaurant owner, you have to pay attention to every detail, especially Japanese rice. Help enhance the deliciousness and highlight the uniqueness of the menu at the shop to stand out! When thinking of quality rice varieties, "Sasanishiki" is a top choice that entrepreneurs choose to use. When cooked, the rice grains are loose, cook in a pot, have a soft and chewy texture, and a slightly sweet aroma that is unique. It is suitable for making Japanese rice balls or onigiri. To give customers a taste of authentic Japanese deliciousness, we recommend: "Japanese rice, Sasanishiki variety, Aero brand" Quality Japanese rice, fragrant, sticky, soft, 100% full grain, carefully selected for every grain, grown for over 120 days. Only@makro products can be shopped at Makro or Makro Pro: https://bit.ly/49pJ25A Special! Come experience the most exclusive and authentic Japanese experience at the Japan in Love event at Makro, Srinakarin branch. Only from February 23 - March 3, 2024! location : https://maps.app.goo.gl/tcW5CTt4excTmf118 Share additional ideas, increase income with Japanese rice balls or onigiri menus. It is an easy menu to make by using ingredients that are already available in Japanese restaurants to develop the fillings and ingredients of onigiri to create new fillings to attract customers. Easy to shop at Makro or Makro Pro as well. Mentaiko, frozen seasoned cod roe Aero frozen imitation crab meat Domoto seasoned boiled cabbage Taberu seaweed triangle rice wraps Hoshi Honey Pickled Plums Frozen Grilled Eel with Soy Sauce
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White asparagus, create a premium menu, buy ingredients at Makro.
Want to add a highlight to increase value, create a unique menu for the shop with white asparagus. A high-class vegetable that is popular in Western-style restaurants, such as European restaurants, including Thailand, because it tastes delicious, is crispy, easy to eat, and has high nutritional value. It eliminates the problem of raw material shortages and fluctuating prices. Available at all Makro branches all year round. Aero Frozen White Asparagus It is a frozen raw material, so it has a long shelf life, is easy to store, and helps reduce waste from spoilage. Good quality, fresh, crispy, large, long pieces, any style of menu can be used to make delicious food. Convenient, pre-trimmed, 100% ready to use, no need to waste time trimming and preparing ingredients, thus reducing the risk of loss caused by trimming. Only@makro products can be shopped at Makro or Makro Pro: https://bit.ly/3Tb5fif Share menu ideas White Asparagus with Hollandaise Sauce Stir-fried white asparagus with oyster sauce, Chinese style White asparagus served with salmon steak White Asparagus Crostini If you want to create a Thai-style menu, you can do so, such as white asparagus curry, white asparagus dry sukiyaki, etc. If anyone has an interesting menu that is worth selling, please share it in the comments!
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Collection of food recipes, specially created by professional chefs - ThaiFex 2024 Makro booth
Grilled BBQ Beef Served with Jaew Sauce and Corn Parmesan - by Chef Bu See the list of ingredients and how to make it. click Chef Biew Fried Sea Bass with Mala Sauce - by Chef Tian See the list of ingredients and how to make it. click Chef Tian Sirloin Rice with Miso Sauce, Cod Roe and Cream Cheese - by Chef Phrik See the list of ingredients and how to make it. click Chef Phrik Pandanus Cold Crepe with Coconut Filling, Topped with Coconut Mascarpone Cream - by Chef Ked See the list of ingredients and how to make it. click Chef Kate German Pork Knuckle Burger with Thousand Island Dressing - by Chef Big See the list of ingredients and how to make it. click Chef Big Open Face Tacos with Jalapeno Chicken - by Chef Off See the list of ingredients and how to make it. click Chef Off Timber Ring Smoked Salmon - by Chef Jaruk See the list of ingredients and how to make it. click Chef Jaruk Che Cranberry Tart with Chocolate Mousse - by Chef Ploy See the list of ingredients and how to make it. click Chef Ploy Salmon with Butter Sauce, Basil, Baked with Cheese and Omelette, Spaghetti with Salmon Stir-fried with Basil - by Chef A See the list of ingredients and how to make it. click Chef Ar Australian Beef Neck with Red Wine Yakiniku Sauce and Miso Mashed Potatoes - by Chef Otto See the list of ingredients and how to make it. click Chef Otto Coffee with lychee jam and cream cheese - by Chef Otto See the list of ingredients and how to make it. click Chef Otto #2 Dry noodles with braised duck breast - by Chef Benz See the list of ingredients and how to make it. click Chef Benz Banana Chocolate Pancakes and Vanilla Ice Cream - by Chef Benz See the list of ingredients and how to make it. click Chef Benz #2 Stir-fried Okonomiyaki with Crab Meat - by Chef Toi See the list of ingredients and how to make it. click Chef Tei Mango Soda Suzette - by Chef Toi See the list of ingredients and how to make it. click Chef Tei #2 Pad Thai with Glass Noodles and Large White Shrimp - by Chef Titum See the list of ingredients and how to make it. click Chef Tittum Cold Udon Noodles and Dried Bonito Fish Soup, Served with Fried Shrimp - by Chef Titum See the list of ingredients and how to make it. click Chef Tittum #2 Baked Ground Beef Steak with Miso Cheese and BBQ Tomato Sauce - by Chef Bas See the list of ingredients and how to make it. click Chef Bas #3 Yuzu Honey Americano - by Chef Bas See the list of ingredients and how to make it. click Chef Bas #2 Crispy fried golden needle mushroom and salted fish salad - by Chef Bas See the list of ingredients and how to make it. click Chef Bas Young Coconut Pandan Custard - by Chef Kao See the list of ingredients and how to make it. click Chef Kao Sourdough Pizza with Burrata Cheese, Parma Ham and Rocket - by Chef Tak See the list of ingredients and how to make it. click Chef Tak Spicy Chorizo Sourdough Pizza with Peach and Ricotta Cheese - by Chef Tak See the list of ingredients and how to make it. click Chef Tak #2 Very Berry Desert Sourdough Pizza - by Chef Tak See the list of ingredients and how to make it. click Chef Tak #3 Easy's More Sourdough Pizza - by Chef Tak See the list of ingredients and how to make it. click Chef Tak #4
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fish maw
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup Seafood 30 minutes 4 places ingredient 100 grams of oyster sauce, concentrated formula, Dek Somboon brand 300 grams of dried fish maw 30 grams ginger 5 stalks of spring onions 25 grams of Chinese liquor 3.5 liters of water 2 cubes of soup stock 2 tablespoons sugar 1 ½ tablespoons dark soy sauce 2 ½ tablespoons soy sauce 60 grams of seasoning sauce 2 roots of coriander root 45 grams of shiitake mushrooms 300 grams of bamboo shoots, cut into strips 240 grams Hong Kong tapioca flour 1 teaspoon pepper 2 pieces of chicken blood 500 grams chicken breast 30 boiled quail eggs 100 grams of coriander As you like, Jigchow Boiled white rice vermicelli Preparation Bring water to a boil and soak the fish maw for about 10 minutes. Squeeze out the water and boil with ginger and spring onion for about 10-15 minutes. Remove and place in cold water and squeeze out the water. Cut into bite-sized pieces. Mix with Chinese rice wine for aroma. Bring water to a boil, add stock cube, sugar, dark soy sauce, light soy sauce, coriander root, and chopped oysters, Dek Somboon brand, concentrated formula, followed by shiitake mushrooms, boil until boiling again. Add fish maw, bamboo shoots, sliced into strips. When boiling, slowly add the cornstarch and stir. Finally, add the blood and pepper and stir to combine. Ready to serve
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Details of Makro's promotion to create a career, from street food for hundreds to professional for millions, special price products for entrepreneurs
Hilight item leaflet 2.jpg 1.87 MB Available today at participating Makro branches and https://www.makroclick.com/th and Makro application, promotion period: 1 - 28 June 2022 Makro branches participating in the promotion Central region 1. Makro Ladprao branch 2. Makro Chaengwattana branch 3. Makro Srinakarin branch 4. Makro Bang Bon branch 5. Makro Rangsit Branch 6. Makro Nakhon Sawan branch 7. Makro Charansanitwong Branch 8. Makro Sathorn branch 9. Makro Nakhon Pathom branch 10. Makro Samsen Branch 11. Makro Suphanburi branch 12. Makro Saraburi branch 13. Makro Ram Intra Branch 14. Makro Lopburi Branch 15. Makro Ayutthaya branch 16. Makro Klong Luang Branch 17. Makro Bang Phli Branch 18. Makro Salaya Branch 19. Makro Samut Sakhon branch 20. Makro Kanlapaphruek Branch 21. Makro Nakhon Nayok Branch 22. Makro Nakhon In branch 23. Makro Srinakarin 2 Branch 24. Makro Nong Chok Branch 25. Makro Phetkasem Branch 26. Makro Bang Pu Branch 27. Makro Wang Hin Branch 28. Makro, Singburi branch 29. Makro Bang Bua Thong Branch 30. Makro Udomsuk Branch 31. Makro Ramkhamhaeng Branch (Sammakorn) 32. Makro Phichit branch 33. Makro Pathum Thani branch 34. Makro, Bodindecha Branch 35. Makro Pracha Uthit Branch 36. Makro Sukhumvit Branch 37. Makro Nawamin 70 Branch 38. Makro On Nut Branch 39. Makro Suk Sawat Branch 40. Makro Lat Krabang Branch 41. Makro, Na Thong Charoen Branch 42. Makro Ramkhamhaeng Branch 43. Makro Bangkholaem Branch 44. Makro Wongkorn Branch 45. Makro, Mengjai branch 46. Makro Sukhumvit Branch 47. Makro, Chan Road Branch 48. Makro Lam Luk Ka branch 49. Makro Phraeksa Branch 50. Makro Praditmanutham Branch Eastern region 1. Makro Chonburi Branch 2. Makro Rayong branch 3. Makro Chanthaburi branch 4. Makro, Sa Kaeo branch 5. Makro Chachoengsao branch 6. Makro Pattaya branch 7. Makro Trat branch 8. Makro, North Pattaya branch 9. Makro Ban Phe branch 10. Makro, Koh Chang branch 11. Makro Laem Chabang Branch 12. Makro Kabin Buri Branch 13. Makro, Bo Win branch 14. Makro Sattahip Branch 15. Makro, Amata Nakorn Branch
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Meet the Makro event to create a career for street food workers worth hundreds to become professionals worth millions at Makro Central and Eastern regions throughout June (1 - 28 June '22)
Activities within the event · Special price products for restaurant operators and business idea products to create a career. Special price from 1-28 June 2022. · Cooking workshop activities at Chaengwattana branch on 10 June 2022 and at Chonburi branch on 17 June 2022 · Booths for tasting at Makro Central Region on 10-12 June and at Makro Eastern Region on 17-19 June. Makro Central Region 1. Makro Ladprao branch 2. Makro Chaengwattana branch 3. Makro Srinakarin branch 4. Makro Bang Bon branch 5. Makro Rangsit Branch 6. Makro Nakhon Sawan branch 7. Makro Charansanitwong Branch 8. Makro Sathorn branch 9. Makro Nakhon Pathom branch 10. Makro Samsen Branch 11. Makro Suphanburi branch 12. Makro Saraburi branch 13. Makro Ram Intra Branch 14. Makro Lopburi Branch 15. Makro Ayutthaya branch 16. Makro Klong Luang Branch 17. Makro Bang Phli Branch 18. Makro Salaya Branch 19. Makro Samut Sakhon branch 20. Makro Kanlapaphruek Branch 21. Makro Nakhon Nayok Branch 22. Makro Nakhon In branch 23. Makro Srinakarin 2 Branch 24. Makro Nong Chok Branch 25. Makro Phetkasem Branch 26. Makro Bang Pu Branch 27. Makro Wang Hin Branch 28. Makro, Singburi branch 29. Makro Bang Bua Thong Branch 30. Makro Udomsuk Branch 31. Makro Ramkhamhaeng Branch (Sammakorn) 32. Makro Phichit branch 33. Makro Pathum Thani branch 34. Makro, Bodindecha Branch 35. Makro Pracha Uthit Branch 36. Makro Sukhumvit Branch 37. Makro Nawamin 70 Branch 38. Makro On Nut Branch 39. Makro Suk Sawat Branch 40. Makro Lat Krabang Branch 41. Makro, Na Thong Charoen Branch 42. Makro Ramkhamhaeng Branch 43. Makro Bangkholaem Branch 44. Makro Wongkorn Branch 45. Makro, Mengjai branch 46. Makro Sukhumvit Branch 47. Makro, Chan Road Branch 48. Makro Lam Luk Ka branch 49. Makro Phraeksa Branch 50. Makro Praditmanutham Branch Makro Eastern Region 1. Makro Chonburi Branch 2. Makro Rayong branch 3. Makro Chanthaburi branch 4. Makro, Sa Kaeo branch 5. Makro Chachoengsao branch 6. Makro Pattaya branch 7. Makro Trat branch 8. Makro, North Pattaya branch 9. Makro Ban Phe branch 10. Makro, Koh Chang branch 11. Makro Laem Chabang Branch 12. Makro Kabin Buri Branch 13. Makro, Bo Win branch 14. Makro Sattahip Branch 15. Makro, Amata Nakorn Branch
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Prayer to worship the 3 sacred things, pray to build merit, increase luck, and make your business rich.
Business is bad, customers are running away...spiritual people must come in! Collection of prayers to worship 3 sacred things, pray to build merit, increase luck, and make your business rich. Merchants should know In this era, we use every means to boost our sales luck and make orders come in. recommend Prayer to worship Thao Wessuwan, asking for financial blessings Prayer to worship the Naga King Wealthy and prosperous life Prayer to worship Lord Garuda Enhance prosperity in life, protect from danger and increase kindness and popularity. Prayer to worship Thao Wessuwan Prayer to worship Thao Wessuwan The Lord of all Demons can protect against ghosts, black magic, and all kinds of bad luck. It is believed that Thao Wessuwan is the God of wealth, so people worship him to ask for financial blessings. Guidelines for starting worship Keep the 5 precepts and do not behave badly towards others. Do not be a destroyer of Buddhism, either directly or indirectly. Do not incite people to lose faith in Buddhism. Do not engage in dishonest occupations. Don't be selfish Be kind and give regularly. Prayer to worship the Naga King Prayer to worship the Naga King Worshipers must seriously observe the precepts and make merit regularly, as the Naga have faith in the teachings of the Lord Buddha. As we know him as King Mucalinda. How to pray for blessings Set your mind with faith and invite it to bestow blessings upon me at this time. May all bad things perish. May all auspiciousness and all good fortune be upon me and my family. Prayer to invoke the Garuda Prayer to invoke the Garuda It is believed that “Garuda” represents the great power of protection, the lord of all birds, and the vehicle of Vishnu. He usually resides at Viman Chim Phli. He has the form of half-man, half-eagle. He was blessed with immortality and cannot be destroyed by any weapon. Even Indra’s lightning bolt can only make one of Garuda’s feathers fall. For this reason, Garuda is also known as “Suban” which means “magical feather”. Garuda is also the national emblem of India, Indonesia, and Thailand. Those who worship the Garuda must offer water by changing the water every day, observe the 5 precepts, make merit by giving offerings to the Sangha, love the nation, religion, and the King, and be grateful to those who have done them favors. Prayer to worship the Garuda
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5 ideas for creating leftover rice dishes that are wow, delicious, and worth it
5 ideas for creating leftover rice dishes that are wow, delicious, and worth it One of the most common problems for restaurants There's not enough rice to cook, or... there's leftover rice after cooking. No restaurant owner wants to throw away ingredients. Because everything is money! Therefore, we must provide a good management service for raw materials. If there is leftover rice, it can be used to make a variety of new menus, both savory and snacks, helping to reduce waste, increase sales, and increase profits per bill for restaurants. But rice can be used to make a variety of dishes. It must be rice that is a perfect blend of jasmine rice, which gives a soft texture. and beautiful white rice grains Trachat special recipe fragrant rice Mixed with 70% jasmine rice and 30% white rice. Makes the rice fragrant, soft and fluffy when cooked. Suitable for cooking rice or cooking a variety of dishes. Easy to cook, standard quality as always and reasonable price. Shop for Tra Chat Jasmine Rice Special Formula at all Makro branches or Makro Click Click >> https://makro.co.th/3ts7ZKI Fried rice salad with sour sausage Fried rice salad with sour sausage Change the appearance of leftover rice and turn it into another menu with a sour and spicy taste. Just seeing it makes your mouth water, like fried rice salad with sour pork. It is a popular menu that can be served in a restaurant, a booth in front of a store, or at a flea market. It sells very well. Tra Chat special recipe fragrant rice, mixed with 70% jasmine rice and 30% white rice, is the answer for every menu. You can adapt the rice to make any menu. fried rice fried rice A basic menu that almost every restaurant has. If you manage the ingredients well, when customers order fried rice, you can choose to use leftover rice. The cook knows that to make delicious fried rice, it must be cold rice. The longer it is left overnight, the more beautiful the fried rice grains will be, not soggy. Therefore, if you use the leftover rice to make fried rice, it's perfect. Chat brand special fragrant rice, mixed with 70% jasmine rice and 30% white rice, is suitable for making fried rice. boiled rice boiled rice If your restaurant is open from breakfast, try making a promotion for rice porridge by using leftover rice to make rice porridge. This will help you manage your ingredients well. Or you can make rice porridge an option for your restaurant. Congee from leftover rice, try making it as plain rice + soup, add meat, sprinkle with vegetables, fried garlic, you can also increase the value and sell it for a higher price by choosing additional toppings such as crispy pork, Chinese sausage, shredded pork. This way of making congee can be made bowl by bowl. Tra Chat, special recipe fragrant rice, mixed with 70% jasmine rice and 30% white rice. If there is any left over when cooked, it can be used to make other menus. It is still delicious as always. Crispy rice with crispy pork Crispy rice with crispy pork Preserving food to get small, semi-sweet, savory snacks. Originally, rice was used that stuck to the bottom of the pot hard, but nowadays, rice is cooked so that it doesn't stick to the bottom of the pot anymore. Leftover rice is made into sheets, dried, and fried until light yellow on both sides. Eat with a sauce that has shrimp fat, shrimp meat, pork, and coconut milk. I tell you, it sells well! It's a snack menu that can be served at the restaurant or it can be a souvenir menu to buy back home to increase sales per bill! Tra Chat Jasmine Rice, special formula, mixed with 70% Jasmine rice and 30% white rice. Can be used for both savory and snack dishes. Rice crackers or Nang Led snacks Rice crackers or Nang Led snacks Khao Tan is a name from the North. In the Central region, it is called Khanom Nang Led. It is another wisdom of food preservation. Take leftover rice, wash it with water, mix a little salt, press the rice into a circular mold, and leave it to dry. Or now there is Watermelon Rice Cracker, which adds a sweet taste to the rice cracker by adding watermelon juice that has been blended and separated to mix with the rice before putting the rice into the mold. When fried, it will be a beautiful brown color. When fried, pour it into strips with cane sugar that has been boiled until sticky. Or some shops emphasize juicy cane sugar, so go ahead and add it. Tra Chat, special fragrant rice recipe, mixed with 70% jasmine rice and 30% white rice, can be used to make a variety of menus. If there is any left over from the main menu of the shop, it can be used to make Khao Tan or Nang Led snacks. Thanks for the information from : https://bit.ly/3Q8gt3u Shop for Tra Chat Jasmine Rice Special Formula at all Makro branches or Makro Click Click >> https://makro.co.th/3ts7ZKI
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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 carefully 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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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 types: 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 can be selected, 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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New way of serving Omakase On The Go, a brilliant idea to fight the crisis! Go and create Omakase sushi delivered right to your doorstep.
Whether it's a small restaurant or a premium restaurant, when the COVID-19 crisis arrived, everyone was affected and had to find ways to adapt in almost the same way. As restaurant owners try their best to survive, we've seen some pretty cool ideas emerge. Some shops have not only managed to save their business but have also admirably maintained their core identity. Similar to the famous premium omakase sushi restaurant 'Fillets' by 'Chef Randy-Chaichat Nopprapa' The mobile Omakase kitchen delivers umami to customers’ homes, satisfying Japanese food lovers with the same delicious taste as eating at a restaurant. Let’s take a look at this unusual and interesting idea. 'Chef Randy-Chaichat Nopprapa', founder of 'Fillets', a famous omakase sushi restaurant One of the first famous Japanese and Omakase restaurants in Thailand “Our restaurant has been open for almost 10 years, since there was not much omakase in Thailand. At that time, I had just returned from overseas. Both myself and our partners saw that the market in our country was ready to serve omakase-style sushi, which is a 'chef's choice' and the chef will select the best to serve to the customer. This was the origin of Fille, which was one of the first omakase restaurants in Thailand. After that, many other omakase restaurants followed.” The impact of Covid hit hard. What needs to be done is to 'cut out the cancer' and preserve the 'core' of the shop. Omakase Sushi Premium quality sushi prepared with care is the heart of Fillets. “We were hit hard by COVID because after opening for about 7-8 years, we were quite successful, so we expanded the restaurant to include a bar and an a la carte zone. We became a large restaurant with a capacity of about 140 seats, which meant we had quite high monthly expenses. For example, we had about 20 employees. When the first wave of COVID hit and customers started to disappear because people had to practice social distancing. The first thing we did was to resize and restructure it to a smaller size to fit the situation. Luckily, our lease at Lang Suan was up at the time, so we decided that we would move to a smaller place and cut out anything that was malignant. So we cut out the a la carte and bar parts, leaving only the omakase, which is the core of our restaurant. When the changes are made, it becomes 'Mini Me by Fillets' Omakase is now served for only 10 seats per round. One of the advantages is that we can focus on what we do best, so the results are better than before, both in terms of food and service, which is more meticulous.” Overcoming the crisis strategically: From delivery to omakase food truck 'Fillets Go' When COVID-19 hit, the number of customers at the restaurant dropped by more than 60 percent. Chef Randy said that in addition to deciding to adjust the model of the restaurant to be smaller, he also added strategies and ideas, one of which is definitely delivery, which is the survival of almost every restaurant. And what followed next was food trucks that moved the deliciousness to make sushi and deliver it directly to customers' homes. Make a delivery menu as a series. It can be reheated, safe, and feels like it was just cooked. “At first, when the government announced that all restaurants would close their stores in the first wave, we started to do delivery by adjusting our menu. When we did it, we felt that the response was not as good as it should have been. The main reason for that was because people were afraid of COVID safety, so they didn’t dare to eat raw fish. Since the recipe we had wasn’t really suitable for takeaway, we finally adjusted it. When wave 3 arrived, we made it D-Pot Don Khao, which is self-heating. We calculated that it was only 80 percent cooked, and when it arrived at the customer’s home, we asked them to heat it up another 20 percent, so it was like eating freshly cooked food from the restaurant. This is to solve the problem of fear of COVID from eating uncooked food. We also cook food in various series such as Kamameshi Series or Donburi Series so that customers do not get bored and can choose to eat as they like with peace of mind.” When COVID-19 hit, many customers didn’t dare to eat raw fish. Therefore, the delivery menu focused on cooked food such as Donburi, D-Pot rice that is heated by itself, so that customers feel safe and can still heat it up and eat it themselves, just as delicious as eating at the restaurant. Got the idea for a food truck from Pok Pok noodles, making sushi and delivering it to customers at home, more delicious than delivery. “Actually, the restaurant itself has a service called ‘Omakase at Home’, where a chef is sent to make omakase for customers at home. However, due to the worsening COVID situation, I think that this service is not really suitable for this situation because we are afraid of our customers and our customers are afraid of us. Most importantly, we should not put ourselves and our staff at risk to that extent. Therefore, we decided to stop this service and focus on something that is sure and reduces risk.” “What really works and meets the requirements is Food Truck Fillets Go When I was a kid, I loved eating Pok Pok noodles. Have you noticed that when you order noodles to eat at home, they don't taste as good as when you eat them at the restaurant? But when the Pok Pok noodles are delivered to you, they taste good. So I thought, If we drive a food truck and park it in front of the customer's house, make sushi and give it to them to eat inside the house, this would be better in terms of both the customers' delicious food and the safety of both parties. So we started to modify our partner's old truck. When we finished the truck, the first wave of COVID was over, so we didn't put it out to use yet. We just put it out to use in the third wave. We are the only ones in the market that do this, so the response has been overwhelming, bookings are full, about 2 weeks in advance. When I thought of doing this, I didn’t expect the response to be this good. The first thing we thought of was to be able to continue running the business and to be able to keep all the employees so that everyone has income. And then we thought about how to not let the customers disappear from us. But it turned out that the response was overwhelming, so it turned out that we could make income equal to opening a physical store.” Fillets GO! Omakase food truck that travels to make sushi and deliver deliciousness right to customers' homes. The key is to assure customers that it is safe. How To Run an Omakase Food Truck? ● Emphasize communication. Because anything can happen when a car is on the road, such as traffic jams, rain, or a broken car, the shop and admin must be prepared to communicate at all times. When you are about to travel to a customer, you should send a message to inform them of how long the journey will take. If there is any reason that may cause a delay, you must immediately inform the customer. ● Select appropriate ingredients and menus. Because food trucks have limitations in terms of storing ingredients, for Filley restaurants that offer omakase sushi, they focus on menus that use aging and pickling processes quite a bit because it helps in keeping the food safe. ● When arriving at the customer's home, the car must be disinfected and cleaned again. Then the staff will prepare and put on protective gear and start making sushi and placing it on a plate to hand to the customer. There will be absolutely no direct contact between the staff and the customer. ●The shop's safety standards must be very good and must be communicated to customers. Because during this COVID situation, there are still customers who are worried that they may be infected from eating raw fish. Fillet Restaurant requires its employees to undergo regular tests. Just the ATK alone requires two tests per week. In addition, there are measures in place behind the scenes, such as requiring employees to report where they have been and who they have met each day to assess the risk on a daily basis. ● Spread the risk by rotating teams. Philly's food truck crew will be split into three rotating teams, and the teams will not meet each other at all, so that if one team is infected, the other teams will still be able to provide service. ● Regularly check the condition of the vehicle to ensure it is in good condition. Because if the car is not ready, problems may occur, such as a car breaking down on the customer's important day, which may cause damage. If the car really breaks down, there may be an emergency number to call a tow truck to come to the customer's house or appointment place because we will not disappoint the customer. The menu has a variety of prices to choose from. The gimmick is that it is served on a tamarind wood cutting board from the North, which customers can keep for later use. Strategy and situation assessment are important. “The important thing now is to have a strategy and know how to assess the situation. We have to think smartly, listen to the voice of the customers, and take the needs of the customers as the problem.” “For doing business during a crisis like this, I think it's like playing poker. The important thing is to have a strategy and know how to assess the situation. For example, assess yourself first to see how much strength you have, how much you can handle, whether you can wait, whether you need to do this or that right away. Having the will to fight is good, but fighting headlong without considering anything can lead to damage. I think the most important thing in a situation like this is: We have to think very wisely about whether what we spend will actually generate income. Because in this situation, it is not the time to try and make mistakes or take risks. Now is the time to be sure. When we are confident that we can do it, then we will do it. For me, I have many restaurants. Now I have to choose to close some of them because I am not confident that if I do it, I will survive in this situation. It is better for me to save the remaining money first. When everything is over, at least we will have capital to fight again. It is better than suffering and losing the lump sum and having more debts.” “Listening to news is also very important. Because how well we can adapt depends on the information we have. Most importantly, don't just think about what we want to do, but listen to the voices of our customers a lot to find out what they really need. Use that as a challenge, and then we can think of ways to meet the customers' needs. For me personally, I see that the thing that customers are most concerned about right now is safety. We have tried to solve that problem by implementing various measures for the restaurant and its employees, as well as providing a food truck service to bring omakase sushi to customers’ homes. This ensures that they will receive safe food.”
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Just speak and your sales will increase. Including heart-wrenching sentences that will make you want to buy. Turn your employees into top salespeople.
Did you know? Just by talking...sales increase! When customers enter the store, it's a golden moment. Just talk and sales will increase. You can train your employees today! For example: Promote special promotions when receiving food and beverage orders. Change from asking customers, "What would you like?" to suggesting to customers, "Today, there is a special promotion. Menu XXX paired with menu at a special price of XXX baht." Accelerate sales of age-limited menus to reduce waste. “Today, XXX menu is discounted by 10%.” Increase the bill amount. “If you order XXX baht more, you will receive an additional 10% discount. Would you like to see more desserts in the store?” After ordering the main course, try asking the customer, “Would you like some more appetizers? There’s a XXX menu.” Recommend beverages to increase sales without asking customers, such as “Today we have herbal drinks and soda. What would you like?” Then ask if they would like plain water. Once you have ordered, you can order more. Once everything is served, try asking the customer, “Would you like anything else?” Call for the bill, you can order to take home again. Try #asking the customer before asking for the bill, "Do you want anything else? Do you want some dessert to take home? Today there is XXXX." Important Tricks You have to brief your employees on what to sell in which situation. Have a pattern in which everyone speaks in the same direction. There are menus, products, and drinks ready for staff to promote sales in various situations appropriately. There are special promotions to attract customers in various situations. Employees must have the mindset that everyone can be a salesperson or salesperson, which helps employees to naturally have the drive to sell.
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The shop is in an alley with no advertising budget. How can I make the shop sell better?
It is well known that location is very important for restaurant business. Restaurants in locations with lots of people will have a better chance of selling than restaurants in areas with less foot traffic. However, in reality, we cannot choose a good location as we please because renting space in a location with high sales opportunities will also result in higher rent. Many restaurants therefore have to choose to open their restaurants in convenient locations. For example, in alleys far from main roads or communities, some shops have been open for a long time and cannot move to a new location because they do not have enough capital. Or, they have some space in their house, so they open a small restaurant to sell to customers in the vicinity or to customers who come and go, depending on the opportunity. I want to increase my store's sales, but I'm still facing budget issues. Even if you don’t have enough budget to advertise on social media, it may sound difficult to make your shop sell better. But it’s not impossible. Today, MHA will introduce a way to increase sales for shops in remote alleys with no budget to advertise. Here are some easy methods: Sell further with flyers This one seems very basic, but it's also very effective. Try exploring your store first to see if: In addition to making a sign in front of your store to catch the eye of passersby, have you ever advertised your store through other channels? Don't look at the wider customer group yet. Let's just focus on customers within a 5-8 kilometer radius of the shop. For example, let's say that originally our shop was known only in the same alley, at most 1-2 alleys away, which is no more than a 3 kilometer radius, which may have no more than 100 houses or residences. But if we can distribute flyers to introduce the shop further, increasing the radius to about 5 kilometers, we will be able to increase the customer base by more than 100 households. In addition, flyers themselves do not require much cost to produce. The ideal size is A5 (half the size of A4). You can design it yourself and then photocopy 100-200 sheets. If you have some capital, you can hire someone to make four-color flyers. This will make them more interesting. However, if you want to save money, a well-designed black and white flyer will be quite effective. The flyer must include clear details about the shop, such as the shop's location, telephone number, Line, or other contact channels. Some shops also include the food menu in the flyer. Which also works well because customers can order right away. If it is a full-color flyer, we can also include pictures of the delicious food menu, which will create more appeal. Don't forget the promotion. If you bring this flyer to the shop, you may get a discount or a small free food or drink. This is to measure the effectiveness of the flyer we distribute. This strategy will help customers keep our flyers rather than throwing them away as soon as they receive them. For leaflet distribution, we don’t have to distribute them all ourselves. Try to drop them off at the village guardhouse, condominium juristic person, or security point of various office buildings. Make a box and place it at the motorcycle taxi stand area, which is a place where many people travel, and it will help create more opportunities to pick up leaflets. 2. The shop is far away, not a problem if there is delivery. Many people will start thinking about food ordering apps, which will have to take a cut of revenue from these apps. In fact, we can reduce costs in this area. If we can deliver ourselves within a short distance, around 2-5 kilometers from the shop, or charge a delivery fee of 10-20 baht if it is further away. However, we will need to plan our work a bit more, including: - Plan to send the food menu through social media, Line OA or even flyers that announce the food menu mentioned earlier. - Plan for more packaging. Need to buy food boxes, disposable spoons and forks, condiments, and bags, taking into account the convenience of customers in eating and the convenience of delivery. - The vehicle used to deliver food may be an existing car, bicycle or motorcycle. You may need to add a food bag to deliver food more safely and in large quantities. - Plan the delivery. You can use the round delivery method to save on travel expenses, but you must not make the customers who ordered the food wait too long. For example, if the customer orders food at 11:00 AM but delivers at 12:00 PM with all orders, the customer will wait too long and will not order again. However, it must not be forgotten that transportation will also have costs and time costs, and planning must be done in this regard. If it is not convenient to deliver by yourself because there is no one to cook at the restaurant, hiring a motorcycle taxi or linking to a food delivery app service is also an interesting option. Tie a lunch box and create a main customer base for the shop. How great would it be if our shop had regular orders every day? Because that means we also have income waiting for us every day. The “pinto” service is when customers order food from us and we prepare and deliver it every day or on the day specified by the customer. It can be called an extension of the delivery service. Therefore, the restaurant's flyer or social media should also mention the bento box service. When it comes to food delivery, customers usually order a set meal, such as rice, 2-3 side dishes, and dessert. This may be for a family who is unable to cook for themselves, or for a group of employees in a company that lives far from the restaurant and finds it difficult to find breakfast or lunch. Which is the principle of good food tying You have to pay a lot of attention to your customers. You have to ask or observe what kind of food your customers like or dislike, such as whether they can eat spicy food or not, or what they don’t eat. You should prepare a set of food for each day that is different, or you can use Line OA to ask your customers each day. In the case of long-term food containers or reusable boxes, you may add food containers or boxes for packing food to reduce the use of plastic bags and reuse them when delivering food the next day. Or add cloth bags for food with the shop name printed on them so that customers remember your shop. As for paying for food, it depends on the shop to agree with the customer whether to pay weekly or monthly. You may give a discount to encourage paying in advance for a month. Additional information: During the COVID-19 crisis, many people have used this method of tying the food to avoid going out to buy food or having the restaurant deliver the food to the temple to offer as alms to the monks. This is a way to make merit without having to travel to the temple in person. 4. Expand your world by studying and experimenting with online media. You can start with free tools because these media can generate more viewers without having to invest a lot. They can also easily upgrade their reach, allowing customers to see your products online, eliminating the need to find beautiful, well-located spaces like before. In this section, MHA would like to recommend easy, free online marketing tools that are suitable for restaurants, as follows: Line OA It is a marketing tool that is very suitable for today's stores. It has many features, including sending messages to customers, being able to chat privately or broadcasting news to the entire group. Of course, being able to chat with customers in a personal Line OA makes it easy to search for chat history and come back to read to find what customers want. Line can also send SMS-like messages directly to customers. This feature can also attach coupons to encourage repeat purchases or product trials. Line Group It's an easy-to-understand tool and very easy to do these days. Just give a QR code to customers or service users. Being a group chat allows customers to see feedback from other customers who have used the service. Line Group easily creates interactions with both old and new customers. In addition to creating good interactions between shop owners and customers, it also allows customers to interact with each other, similar to creating a society of people who have been to our shop to recommend our shop to other new customers. Facebook Page Nowadays, more than 90% of customers already have a personal Facebook page. A Facebook page can be turned into an online storefront without much investment. Moreover, since it is a storefront, both casual and regular customers can easily see the restaurant, the food menu or promotions. They can use the back-end data to plan sales even better. Google My Business It is the newest marketing tool in the group that has been mentioned, but it has created unexpected benefits for many businesses. It works by allowing you to enter your restaurant information and your restaurant name will appear on various services in the Google network, such as Google maps, Google+, and Google Search. All of this is useful in making it easy for customers to access it, both when looking for products related to your business and when your business name is on Google maps, making it easy for customers to come to your restaurant without getting lost. There are still many ways to make your shop known and gain more customers, even if your shop is located deep in an alley. However, MHA would like to leave you with one important thought: While it is important to increase the number of customers in your shop, making customers satisfied with the taste of your food, the quality of your service, or even by making your shop look beautiful will make them like your shop and tell their relatives, friends, or even review it on social media like word of mouth. This point is also very important for the restaurant to gain more customers even though our restaurant is far away. Come back and find great tips on restaurant marketing with MHA in the next episode. Photo credit: Facebook Penguin Eat Shabu - Shabu Penguin Addicted to eating
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Meat lovers' paradise, including premium meat ingredients at Makro
Beef, a popular ingredient for people all over the world Each country has its own breed of cattle, raising methods, and cooking methods to make the beef taste different. For consumers, heaven for meat lovers is to taste the best quality beef. Therefore, restaurant operators must select the best beef to serve in each menu to win the hearts of customers. Grain-fed cattle breeding It is a type of raising that will produce delicious and tender beef. Fattening is raising that develops quality so that the fattened cattle receive balanced nutrition, making the fattened cattle healthy and strong. In addition, controlling the age of the cattle not to be too old makes the beef have a soft aroma from the grains that are received. This type of raising can determine the level of fat embedded in the muscles or what is called marbling (Marbling) according to the desired amount. The level of fat that is inserted is called the Marbling Score (Marbling Score). If the score is high, the tenderness of the meat will be even softer and has a perfect soft aroma as well. Menu VS Parts Beef can be used to create a variety of dishes, and each part is suitable for different dishes. 1. Grilled menu (steak), baked, recommended parts: Tenderloin, Striploin, Rib Eye, Flank, Bavette, Brisket 2. Menu, stir-fry, curry, fried Recommended parts: Hip (Round / Rump), Lean Meat 3. Boiled and stewed menu, recommended parts: Shank, Brisket 4. Grilled/Shabu menu Recommended parts: Finger rib, Chuck, Oyster blade, Plate Beef for restaurants In addition to the breed and tenderness of the different parts, the story of the beef, its origin and its raising, if the shop owner has the opportunity to tell these stories to customers, it will increase the value of the food even more. Every fattened cow must be raised under animal welfare principles, produced in a factory that is certified by GMP and Halal standards, and must be safe from red meat accelerators and residual antibiotics. But in reality, it would be difficult for entrepreneurs to find information about the source every time they choose. Therefore, Makro has selected beef that is safe and controls every step from the slaughtering process to the distribution point. Importantly, there is a wide variety of beef to choose from, which can meet all the needs of restaurant entrepreneurs. Thai beef - Angus Selected from high-quality Scottish cattle, every step from raising to distribution is taken care of. The cattle are raised and cared for under animal welfare principles on standard farms certified by the Department of Livestock Development. When entering the production process, the carcasses are cured for at least 14 days in a cold room at a temperature of approximately 1-4 degrees Celsius before being cut into pieces. Only meat with MS 4+ marbling is selected to obtain excellent beef that is soft, juicy, and mellow. Importantly, restaurant operators can use it conveniently and control costs by cutting the meat into the right size, ready to cook delicious food. You can choose to buy Thai-Angus beef packaged with a skin pack system that can maintain freshness and the taste of the meat is soft and has a nice aroma for up to 21 days from the date of manufacture, or choose meat that is packed frozen, which can extend freshness for up to 1 year from the date of manufacture, maintaining the good taste of the meat, the meat is soft and has a nice aroma. You can conveniently choose to buy it at Makro and Makro Click Tajima hybrid beef Wagyu The Tajima breed is one of the Wagyu breeds that we are familiar with. This hybrid beef is the result of selecting the best breed of cattle from Japan. It is meticulously raised and well cared for for 2 years to obtain premium quality meat with high fat marbling at the MS 5+ level and above. It is soft, juicy, and has a gentle aroma, suitable for use in fine food menus. In the production process, the carcass is cured for at least 21 days in a cold room at a temperature of approximately 1-4 degrees Celsius before cutting the pieces and packing them with the skin pack system to extend the freshness and maintain the taste of the soft meat with a fragrant aroma for up to 21 days from the date of production. Restaurant operators can be assured that when it is served to customers, they will definitely experience the soft and delicious taste of Japanese beef. You can purchase hybrid Tajima beef at Makro and Makro Click Charolais hybrid beef That has been improved for more than 40 years until getting meat with soft, fine muscle fibers. In raising, fattening for more than 180 days with grains and grass. When entering the production process, the carcass is aged for at least 21 days in a cold room at a temperature of about 1-4 degrees Celsius before cutting the pieces and packing with the Skin Pack system to prolong the freshness, maintain the taste of the soft meat with a unique aroma for longer than 21 days from the date of production as well. You can buy Charolais hybrid fattened cattle at Makro and Makro Click Brahman beef The production process involves curing the carcass to make the meat soft and fragrant in a cold room at a temperature of approximately 1-4 degrees Celsius before cutting the pieces and packing with the Skin Pack system to maintain the freshness, flavor, and soft aroma for up to 21 days from the date of production. American Brahman hybrid beef cattle that has been developed for over 40 years and has been raised (Grain-Fed) for over 120 days under animal welfare principles, resulting in the beef cattle’s tenderness, delicious taste and unique aroma. In the production process, the carcass is aged for 7 days in a cold room at a temperature of approximately 1-4 degrees Celsius before being cut to maintain the special characteristics of the meat and to maintain the quality of the meat according to hygiene principles. In the packaging, it is packed using the skin pack system for up to 21 days from the date of production. Therefore, restaurant operators can be confident that it is a premium ingredient that will impress their customers. You can buy Brahman hybrid beef cattle at Makro and Makro Click
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Open a shop page but don't know what to post?
A problem that restaurant owners often encounter when starting a Facebook Page is that after opening the restaurant page, having a profile picture, a cover picture, and posting pictures of the restaurant, pictures of food, etc., the next question is: So what should I post next? What kind of posts will get more followers or even attract more people to visit our store? In fact, this question is not uncommon because the true expertise of almost every restaurant owner is mainly in providing food services, not in creating food content or doing content marketing. But when asked if we are not good at creating content, then should we hire someone to do it? Content Should I help you post regularly on your page? Take it easy. Today, MHA has an idea for creating content that even a newbie can post continuously on their shop's page. Opening and closing days and times This is very important because many people tend to focus on posting beautiful pictures of their shop and menu items, but forget that information about the shop's closing and opening times is equally important. Imagine a customer opening Facebook on their mobile phone and looking at your shop's posts, which are tagged in various feeds, and becoming interested in the shop, but not knowing what hours the shop opens, what hours it closes, or what days it opens. This means that the reader will have to look away from the post to click on the shop's page if they want to know more information about the shop in the About section. If you look at the steps, it seems a bit difficult for the first few posts. We can post and inform you about the hours our shop opens and closes, which days it opens and which days it closes. Posting it together with pictures of the various food menus and telling a short story about the shop is an equally good idea. should : Try taking a photo of the shop's opening and closing hours sign, along with the shop's menu, and then write a post about it to attract attention. Should not : The hours of operation do not match the actual opening hours, for example, the shop is closed on Mondays but is open every day. Recommended menu According to psychology, whichever menu is the restaurant's recommended menu, we will pay the most attention to this menu, to the point of being able to tell the story of this menu very well. And not only us, customers often ask what menus each restaurant recommends, which is called having to order when coming to this restaurant, which will lead to a conversation inviting friends of customers to come and try or even inviting many reviewers to contact to review the restaurant as well. The restaurant can post a picture of the recommended menu along with telling the story about this menu, whether it is the concept of the menu, the highlight of the menu that is different from other restaurants, the cooking process, and the price of that menu. should : Learn more about how to take food photos here. Create professional food menu images with your mobile phone because good photography will make the food look more delicious. You can make a photo album if you have many recommended menus. Should not : Just post a picture of the recommended menu but don't give details about the menu or state why it is a recommended menu. Contacting the restaurant or reserving a seat Many people are wondering why we still have to post this when we already have the contact details of the shop in the details of the page. This is because Feeds on reservations have a psychological effect in many ways, such as encouraging customers to make a decision to use the service, and demonstrating the readiness of the restaurant to welcome customers, as long as they contact the restaurant through any communication channel that is convenient for them. It can be said that it is a facilitation from the process of asking and reserving a seat. Some restaurants may post to stimulate customers' decision-making using the psychology of "almost out of stock", such as there are still seats left, hurry up and reserve a seat, this menu is almost out of stock, along with a post about contacting and reserving a seat. should : Consider opening all contact channels that are convenient for “customers” rather than relying on the convenience of the store, whether it be LINE OA, Messenger, phone number, or delivery link with various apps. Should not : Contact channels are not updated, cannot be contacted, numbers are canceled, numbers are entered incorrectly, contacts are entered incorrectly, these are some of the reasons for losing income from missed sales opportunities because customers cannot contact us. If you have opened the page for a while but now it is “stuck” Can't think of content? Don't know what to post. Everything is basic, both recommended menus and shop details. The problem may be that there is no content plan to post on the page. In this case, I recommend trying to plan the content posting by dividing it into periods and dividing the content in each period according to the following steps. Make a content table, divided into daily content, weekly content, and monthly content. Try to determine the content to be posted at each time period, considering the difficulty of creating the content. We will give examples of interesting content for each day as follows: Daily content It should be a still image or a short video clip, taken and edited by yourself with a smart phone, or the content should not be too long. For example: Monday - Regular menu by posting a picture of the menu or daily special menu, adding a caption telling a short story about that menu and posting a sale, inviting people to come to the shop. Tuesday - Post pictures of the atmosphere in the shop. It's true that we may have posted some of the atmosphere in the shop when we opened the page, but the atmosphere of the shop can be changed, decorated, and added at any time. Try adding plants, dolls, or putting drinks or food in different corners of the shop, changing the corners from time to time. You may add a caption giving encouragement or good thoughts each day, or a small sales caption. Wednesday – If you are bored with posting pictures of your food menu, try posting pictures of the ingredients used in cooking. In this section, we can create many types of captions, whether it is presenting the quality of the ingredients, showing readiness to serve customers, or if it is a special ingredient, we can present it together with a special menu that uses this ingredient to cook. Thursday - Try posting pictures of your staff, because your staff are also part of your restaurant's service. When customers see pictures of staff ready to provide service, it makes them feel the willingness and Service Mind of the staff through that post. There are many ways to post, whether it's a group of staff or separating the staff into groups, receptionists, chefs, with posts like, "Staff ready to provide service. What special menus does the restaurant's chef/chef have to serve today?" (You can also take a photo with the food.) Friday - Today, you should boost your sales a little by posting promotions, especially if your restaurant is a dinner restaurant. You should post offers or even invite people to dine in or socialize. Whether it's a monthly promotion or a promotion for different situations, you should post pictures that show the promotion, whether it's a menu or a graphic with the highlights of the promotion. Also, put the details and conditions of the promotion in the caption. Don't forget to include a contact number to make a reservation or order food, as well as the restaurant's various contact channels in this post. Saturday - To help increase the interest of the shop, you can add photos of the atmosphere in the shop when there are customers using the services because having customers using the services is a guarantee of the service of the shop. The more customers there are, the more interesting it becomes. However, you should not post pictures of chaos. You should present pictures that are bright, warm, and happy, both the service provider and the service recipient. Sunday - If today is a holiday for your restaurant, you could post another announcement that your restaurant is closed, or use this opportunity to thank customers over the past week or introduce this month's promotion, encouraging customers to make a decision by informing them that there is not much time left. If it is a long holiday and your restaurant is not closed, you could invite customers who are not traveling to other provinces to come and eat at your restaurant. However, according to statistics, posting on Sundays tends to get less engagement, so you should find light content to post on this day. The content examples from the 7 days can be posted alternately or mixed each day as appropriate. Or if you think that the content each day is not frequent enough, try to find other content to add, such as pictures of customers who come to receive services (which we have asked permission to take pictures and post on the shop's page), pictures of banquets of large groups of customers, VIP customers, celebrities, or playing with situations (Real Time Content). For example, encouraging those who are facing the COVID-19 crisis, and the store's measures to deal with this crisis. However, we should avoid memes that risk damaging our image, are morally and legally questionable, and cause division, such as political stances, religion, and culture. In the meantime, if there are review pages that review our shop, we can share the content on our page, or even small reviews that customers review on their own page. Weekly content It is still a still image or a short video clip. You can take and edit it yourself with a smart phone. But we can write a story in the form of Story Telling, making the content longer than before. For example: - The legend of the restaurant's history. In the case that the restaurant has a long history, it is told from the previous generation to the present. Because if customers see that this restaurant has been passed down from the past to the present, it can confirm the taste and service of the restaurant to some extent. - Before becoming a delicious menu, you can tell the story through pictures or videos, starting from the process of preparing ingredients, cooking, plating, and presenting the dish ready to serve. We recommend trying to shoot a VLOG by the owner interviewing or following the chef from the beginning and editing it in a ready-made program. - Try telling a little bit of trivia about the food in your restaurant based on what you've researched, such as the history of coffee, interesting information about herbs in food, the health benefits of fruit and vegetable juices. The story you tell must be related to the food in your restaurant, and don't forget to present pictures of the dishes you're talking about. It is recommended to create promotions for each month's festivals or schedule content creation for that special period, such as: Mother's Day Festival, promotion to take your mother to eat at the restaurant and receive a discount throughout August. A festival to welcome the cold season with healthy menus to welcome the cold season. Start by posting a graphic image announcing the promotion. Set the Mood & Tone to match the festival of that month. It could be a picture of the store, a picture of the menu, or something related to the festival, and then add a caption detailing the promotion in detail. Or if you have some video shooting skills, we recommend trying to make a short VLOG. It could be a video that includes the food menu or customer photos from the past month. Or if you have video shooting and editing skills, you should try creating video content that presents the shop from a different angle, which will really make the Feed stand out. There are many more contents that can be creatively posted on the page. In fact, in addition to being a sales tool, Facebook Pages are also a channel for communicating with our target groups. Therefore, In addition to sales-focused content, we can also use it as a channel for discussion, contact, or post various content for customers to read continuously. This is considered continuous content marketing and maintains closeness with customers on Facebook in another way. You can study more content creation concepts from: 5 creative ideas for content that appeals to customers And don't forget to follow the next article on restaurant marketing on the MHA website. Thank you for the images and content samples from the page. 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Solve the problem of off-flavor tastes and not being able to remember the recipe by making the SOP precise. Your business will flourish!
The taste of the food is off, customers complain, food costs cannot be controlled, there is no profit, the chef resigns, the chef plays hard to get, the chef has an accident and cannot come to work, there is no one to cook in the kitchen, the restaurant has to close, these are all problems that no restaurant wants to encounter. But all of these problems are likely to occur for sure if the restaurant does not follow food recipe standards or what is known in the restaurant industry as SOP (Standard Operation Procedure). Therefore, if asked whether SOP is necessary, the answer is that it is necessary and very important. Because making SOP not only prevents problems with substandard food taste, but also helps control food costs. Because the details of the SOP will specify the quantity of raw materials required completely and also help manage the store's operations. Because even if there is a problem of a shortage of chefs or cooks, new chefs or cooks can immediately prepare the restaurant's menu by looking at the SOP. The big problem with making SOPs Now the next question is for restaurants that have not yet implemented SOPs and all of the restaurant's recipes are with one chef. How to get chefs to translate recipes into SOPs I believe that this is a problem that many entrepreneurs are embarrassed to tell, fearing that it will lead to a problem and misunderstandings. In the end, they never make an SOP. Which must be said that this problem occurs frequently. The chefs are afraid that their role will be reduced or their bargaining power will be lost. The solution for restaurants that are already open and have not yet made an SOP and do not dare to ask the chef to reveal the recipe is to explain to the chef the importance of the SOP, what we are doing it for, and that the role, duties, and status of the chef will not be affected. On the contrary, making an SOP will help the chef's work more easily. The role of the chef will be elevated to that of a supervisor overseeing the quality of cooking. In the future, if branches are expanded, the chef will have a role as a trainer for assistants or branch chefs, and training will be easier when there is an SOP. SOPs must be well-written and include complete details. Once we have discussed and reached an understanding, we can start making the SOP. Making food recipe standards is not just about cooking. But it must be done in detail to the process of managing each type of raw material. For example, receiving vegetables to be cut, what are the methods and steps for cutting vegetables? Once cut, how should they be stored? In the refrigerator, outside the refrigerator, in an ice bucket, wrapped in paper, or in a zip-lock bag? These steps and processes must be detailed because they have an impact on the cooking process. In the SOP section Cooking requires careful consideration of all details, whether it is the containers, equipment used, size, appearance of the ingredients, which are related to the management of the ingredients, quantity, and weight, which must be stated in detail and universally understood. For example, changing from measuring cups to grams to prevent errors in measuring, scraping the measuring cup, and the temperature must be completely detailed. Another point that many people often skip over and don't do is the SOP for plate decoration. How must it be arranged? How must it be placed? All details must be given so that every dish served has the same standard. Once the SOP has been written, you must try to follow every step of the SOP to see if the food will taste, color, and appearance follow the SOP. SOP Form Example Suppose your shop sells sticky rice with fried chicken. You can write an SOP as follows: Main equipment 1. Large cast iron pan 2. Long-handled spatula 3. Long-handled strainer 4. Stainless steel basin (for marinating chicken) 38 cm. 5. A set of steamers and a steamer 6. Measuring spoon 7. Knife for cutting chicken Secondary equipment 1. A cup for storing the water used to soak the rice. 2. A container for sticky rice 3. Mortar Ingredients for fried chicken aro 1 kg. of sliced shin meat with hip Savepak Crispy Flour 200g Plain water 200 ml. 100 grams of Thai garlic Savepak 2 teaspoons ground pepper aro green cap seasoning sauce 1 tablespoon aro 1 teaspoon salt aro 1 tablespoon granulated sugar aro chicken seasoning powder 1 tbsp aro palm oil 2 liters Ingredients: Steamed glutinous rice aro sticky rice, 1 kg How to fry chicken Cut the shank meat into long pieces. Marinate with garlic, pepper, seasonings, and ½ part flour mixed with water. Mix well. Marinate in the refrigerator for 30 minutes. When the time is up, remove the marinated chicken and mix the remaining ½ portion of flour with water. Mix thoroughly. Heat a pan with oil and fry the chicken until golden brown. Remove from heat and drain the oil. Ready to serve. How to steam sticky rice Wash glutinous rice 1-2 times and soak in water for at least 1/2 hour. Rinse the steamer with water until moist, then pour the sticky rice into the steamer. Wait for the rice to drain. Put water in the steamer, add pandan leaves for fragrance, place the basket on the steamer with the lid closed, steam for about 15 minutes. When the time is up, open the lid and scoop out the rice. Pour the rice soaking water to wash the rice, then steam for another 15 minutes. When the sticky rice is cooked, sprinkle a little water on the winnowing basket and pour the sticky rice in. Spread the sticky rice to release the heat from the rice. The sticky rice will be soft and not soggy. Scoop 100 grams into banana leaves. Click to view VDO teaching how to make sticky rice with fried chicken at If you write it and the employees don't read it, you can make the SOP into a video. It is also a problem that stores have SOPs in book or paper format, but the employees still do not understand, such as in the case of foreign employees. An easy solution is to change from paper to video clips instead. Film each step in detail from beginning to end, so that you can show it to the employees to learn and follow, which will help them understand more easily. However, paper SOPs must be available because when you are in a rush, you cannot watch the clip until the end and understand, and the customers may not wait. I don't want to make an SOP because I'm afraid the formula will leak. What should I do? I bring this issue up because I believe that there are probably quite a few entrepreneurs who own the recipe themselves and do not follow the SOP because they are afraid that the recipe will be leaked and the employees will sell it or they will not open a competing shop. In the end, the owner has to spend all day in the kitchen. The solution to this problem is not difficult. Just take various ingredients and seasonings and make them into a base sauce, then determine the amount of each base sauce to use. Then no one will know what ingredients or brands are in the base sauce. In summary, what are the benefits of having an SOP? It will help the business owner's life to be better, have more time, and employees can work more easily and quickly. When costs are controlled, profits will increase. If you want to expand your business, you can do so without having to worry about the recipe being off. Or you can make a franchise, it's not difficult. Most importantly, customers will eat standard food every time. There may be some slack, but it will be at an acceptable level. So, whoever hasn't done it yet, do it. And if you don’t know how to start creating an SOP, we recommend a free online course! “Creating Systematic Restaurant Standards” Help restaurant operators learn how to control the management standards of the restaurant to have consistent quality, from welcoming customers, serving, preparing, cooking to ensure the taste and appearance of the food are the same every time, and setting standards for inspection. Click here to read more articles. How to choose a recommended menu to make a profit at your restaurant Is there too much on the menu at the restaurant? Share how to cut the menu to increase sales? Open a restaurant, how to start paying taxes Food was served slowly, orders were wrong, customers complained! We had to fix it quickly both at the restaurant and in the kitchen. Click to read interesting articles from Makro HoReCa Academy. Newbie opening a restaurant Restaurant Management Marketing for Restaurant Business Restaurant Interview Be smart when buying and using when choosing ingredients and equipment. Food recipes
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What is food waste? Reduce costs, increase profits, you can do it! If you understand Zero Food Waste
“Food waste is a major global problem”, which has led to many environmental problems. This has become a trend calling for entrepreneurs to start changing their businesses to keep up with global trends. Reducing food waste is also beneficial in many ways. Especially controlling the store's expenses, so that everyone understands what Food Waste really is. How is reducing food waste important to your business? We're going to talk to a chef who's an expert on this subject: Chef Daniel Bucher Executive Senior Sour Chef at Bangkok Marriott Marquis Queen's Park The world's first five-star hotel to be certified by The PLEDGE, an independent standards-setting organisation created to combat the world's food waste problem. What exactly is Zero Food Waste? “ Some people have the understanding that Zero Food Waste It means that there is no food waste, but it is impossible because you cannot use all the ingredients. For example, when peeling a watermelon, some parts can be eaten, but some parts must be thrown away. Therefore, Zero Food Waste is not about eating nothing, but what we are trying to do is to leave as little food waste as possible in the environment. This is a very important point because it means that there will be no food waste that will end up in the landfill. Instead, it will be managed in other ways, such as composting, donating, etc.” There are two things to think about carefully about this. 1. Trying to prevent food waste from ending up in landfills. Because it will be followed by many pollution and environmental problems. As many of you probably already know, the problem of food waste is related to environmental problems. 8 percent of greenhouse gases come from food waste, which produces methane gas, which is 14 times more powerful than carbon dioxide, causing global warming and pollution if landfills are not sanitary. Food waste is a major global problem. 2. What is the acceptable amount of food waste? How much food should we buy in order to serve customers with full, happy food and feel that their money's worth is worth it when they leave the restaurant or hotel feeling good and impressed with the service, while leaving as little food as possible? How to manage food waste? “When talking about the guidelines and methods for eliminating food waste roughly, we can divide it into 5 steps. prevent Reduce food waste from the source (Reduce at The Source ) This is the most important step. Allocate edible food to maximize its benefits By giving it to people in need or feeding it to animals. Take food waste and put it into the production process to reuse it. It is biogas produced through anaerobic digestion and fertilizer production for agriculture. Eliminate for energy recovery For example, burning food waste with low moisture content as fuel to produce heat energy. Enter the elimination process By entering the incinerator or landfill” How should you start implementing the Zero Food Waste concept in your restaurant? “The first and most important thing is that you need to understand that you have a problem. And you have to take that seriously. From 99 percent of the restaurant owners, chefs, hotel owners, whoever I talk to, they all say, “Yeah, we have a global food waste problem.” But no one is admitting that their business has a problem. I dare to guarantee that everyone has the same problem of food waste, 100 percent for sure. I think it's very important to understand this problem and admit that you have one. The first thing is to acknowledge that all of us, all of our businesses, have a food waste problem and that all of us can do better. If you think this way, you can definitely change the way you do business.” The second thing that every business should do is to understand what your business problems are, where they are, so that you can solve them directly. You can start with simple methods such as accounting, sorting, and measuring waste. Just try to observe the trash cans in your shop every day to see what's in them. That's it. You don't need to buy expensive equipment. Just seriously observe 3 times a day to see what's thrown away. Then write it down, remember it, or take a picture. For example, if there are a lot of meatballs in the trash every day, you might try to weigh it before throwing it away. You might weigh 2 kilograms every day. After 1 month, it will be 60 kilograms. If you know this, you will think that you have to buy 2 kilograms less per day. This is a very simple method, but it works clearly. But the first important thing is to change your 'Mindset'. The next step is to understand what is the problem that causes your food waste. This is something that every business can do. The third step will vary depending on each person's type of business. When you know what your waste is, I am sure you will naturally know how to deal with it. When you have a clear picture of what you are wasting, you will immediately start to have ideas on how to solve the problem.
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How to pin a restaurant location accurately!
For the restaurant business, which is a business that places importance on location, on the other hand, making customers aware of the location of the shop is equally important. It would be inconvenient if customers had to call to ask for the shop's address in order to travel, and using traditional maps probably won't respond to customer behavior in the present era anymore. In an era where online marketing is very important, one thing that the restaurant business needs to have is to designate a location on various map services, or what is known as Location Pinning there Today, MHA will introduce Pin Location Through online marketing tools that target customers often use to access information about the desired restaurants through 2 main tools: Google My Business and Facebook Page Because it is an application that can identify the location of the store and customers often use it to find information via smartphones. Search the entire store, including location, with Google My Business. Starting with Google My Business, first of all, we need to understand Google Map a bit. Google Map is a map and navigation service that is linked to Google's search service. Each person's map can pin the place we want, whether it's home, work, or a place we go regularly. But the pin that is pinned will be displayed on the user's map according to the name that is logged in. It can be called a personal map of each account. Therefore, to make the location of the pinned shop be widely visible when customers search on Google, we must use the Google My Business: GMB service instead. GMB Our store information will be added to the database and will be displayed when the registered “store name” is searched. The store information will appear on various Google products such as Google Maps and Google Search, including maps, store names, and business hours. You can also add promotions or additional information. Therefore, pin the location of the shop in GMB It will help customers who search through Google have a good chance of finding our shop, whether they search the shop name directly or words related to the shop, such as "shop type", "area you want to find", "type of restaurant", for example "coffee shop near Bang Len", "coffee shop near me", etc. For restaurants that have never pinned their location on Google My Business, try the following steps. Getting Started with Google My Business For those who don't have Gmail yet, you must sign up for Gmail before you can use GMB services. Go to Website Or search for the word “ Google My Business” on Google (In this article, we will focus on registration using a smartphone.) First, sign in to the job using the Gmail account you registered with. (If you don't have one, create an account with Google first by clicking Create Account) 3. Search for our store name. In some cases, we may have registered before or have been mentioned or pinned in other services. Our store name may appear. But if you can't find it, click Add your business on Google to add your store. 4. Specify the name of the shop. It must not contain any prohibited words and the name should clearly state the type of restaurant, such as “Shop Name”, Made-to-Order Food, Steak Shop in Front of the University, Pa Yaow Dessert Shop, because it is easier to understand and search than just specifying the name of the shop. 5. Select the category that best matches your restaurant. In this section, we cannot specify the restaurant type ourselves. We can select the restaurant type that best matches ours. If it doesn't match at all, we can specify a restaurant. 6. important The system will ask if you want to add a location that customers can visit, such as a shop or office. If your restaurant has a storefront or offers dine-in, select Yes. If you do not select Yes, you will not be able to pin your location. 7. Then we specify the address of our shop in detail, clearly specifying the alley, village and road. The system will display a Google map. We recommend changing the view to a satellite map by clicking on Satellite and then expanding the map to find our shop. How to find a shop location Generally, if the address is clearly specified, the map will already have a pin pointing to that point. If we consider that it does not match the store, we can move the pin again. Consider the surrounding areas of the shop, such as shopping malls, schools, parks, intersections, roads, alleys. In case the shop is located in a building, it is recommended to pin the location in front of the building at the entrance. Tips Remember that the location system in each mobile phone is not equally accurate. Therefore, there is a chance that the pin is wrong. For example, the pin is placed in the middle of the shop, but the map leads to the back of the shop. Therefore, consider the convenience of the customer's travel. If the shop is on the roadside, you should pin the location in front of the shop. If it is at an intersection or alley, choose to pin the location close to the main road first. Before pressing next, check again to make sure the pin you placed actually matches your store. Once we've pinned it, Google will ask us to verify that it's our business by sending us a postcard with a verification code to our address, which can take some time. During this time, we can fill in various details and wait, such as the opening and closing times of the shop each day, shop details, pictures of the food menu, and various promotions until the confirmation code is sent, then confirm with the code again. Now that we have the verification code from Google, we will be able to fully use Google My Business with the location that we have pinned, which will appear when customers search. However, if there is no response to the review or there is no update from the shop for a long time, when searching, our shop will not appear either. To change the location of the store, you should do it only after it has been confirmed. If you want to edit the location of the store to be more accurate or if you have pinned it wrong, try following these steps. From the Google my business page where you are logged in, go to the Menu and select Data. Click to select the store address to enter the edit. Then edit the address or move the pin as desired, then click Apply in the upper right corner. for Google My Business There are many other uses. You can learn more from the website. Set the store location on Facebook With 45 million Facebook users in 2019, it is undeniable that a Facebook page is an online marketing tool that is just as interesting as Google My Business. Now, almost every store must have a page. And one of the functions that every store will love is checking in. Even though you don't have to go to the store to check in, having a location is one way to help customers come to the store. For Facebook pages, customers can generally visit our page in several ways, whether it is by searching on Google. If the shop has opened a page, the page will appear on the search page. Customers can access Facebook first to view location information and shop details, including reviews on the Facebook Page. Or another way is if customers are already using Facebook and see our shop's advertisements (in the case of promoting or buying ads) or find shop reviews from any review pages or even check-ins from friends on the customer's own Facebook. To set up a location on a Facebook Page, try following these steps (for setting up a location on Facebook, we recommend using a computer to set up because the Facebook interface is quite small, making it inconvenient to set up. You can also create a page on your mobile phone first. When you have a shop page, on the Facebook page, select Edit Page Info. (We must have the right to edit or be an admin of the page.) You will find the Info page. Scroll down until you find the Location (For this Info section, it is recommended that you fill in all the details as much as possible because it will provide the best information to the customer). In the Location section, enter your store address in detail and select the city, then the zip code, then drag the pin down to your store location and tick the Customers visit my business at my street address box. Then the shop page will have a map in About. In this section, customers can click to view and link to Google Map for the convenience of customers traveling. They can also check in at the shop. Tip: Pinning a location on Facebook is a bit tricky and often doesn’t match the store. However, you should double-check by opening the map again and then moving it as accurately as possible. It shouldn’t be too difficult to pin our restaurant location on both Google My Business and Facebook Page. It might be a bit tricky at first, but I assure you that it will be useful for marketing our restaurant. Come back and see more great articles from MHA in the next episode. Photo credit: Ms. Im Pueak Hima White Grass Cafe Facebook Page Google My Business
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“Duck” Forget about the hassle! Making duck dishes is easy, clean, and more convenient because it is frozen.
In addition to pork, chicken, and beef, the most popular meat for Thai people is "duck". This tender and chewy poultry can be used to make a variety of delicious dishes, whether it's Chinese food like Peking duck, French food like confit duck, or Thai-style duck salad. It's equally delicious. You can also eat the whole duck, duck beak, duck meat, duck legs, and duck entrails. Duck is also a popular ingredient for consumers, and duck dishes at restaurants sell well. Dishes that use duck as an ingredient are popularly made with cherry duck because it's big. Duck dishes are often found in restaurants, Chinese restaurants, or duck restaurants in particular. They can be used to make many dishes, but preparing duck is quite difficult because the meat is tough and coarse. Preparing food using duck takes a long time. Techniques to reduce the smell of duck meat The first step is to wash the duck with clean water. Step 2: Apply lemon juice or vinegar all over the duck and leave it for a while. Step 3: Use tissue paper to wipe off all the lemon juice or vinegar from the duck and then wash it with water again. Frozen duck is easy, more convenient, and can control costs. Therefore, if a restaurant chooses to buy frozen duck that has been separated and cleaned, it will be convenient to use and ready to cook immediately. And importantly, it can be bought separately according to needs in order to control the restaurant's raw material costs. The choice of each part of the duck depends on the menu that the restaurant wants to present to customers. Frozen duck meat is suitable for stir-fried dishes such as duck with basil, duck salad. Made-to-order restaurants or Isaan restaurants can easily and conveniently choose to buy frozen duck meat at Makro Click Click now Frozen detached duck is suitable for menus that require the use of the whole duck, such as roast duck, braised duck, stewed duck noodles, salt-roasted braised duck, pickled lemon duck soup. Thai-Chinese restaurants, noodle shops, single-dish restaurants can also use frozen detached duck. You can easily and conveniently purchase frozen detached duck at Makro Click Click now Frozen duck legs are suitable for boiled dishes to make the duck legs soft and easier to eat, such as spicy duck soup, stewed duck legs with soy sauce, stewed duck legs with mushrooms, or can be used to make dim sum. Tips for boiling duck legs to make them tender faster Normally, it takes 2-3 hours or more to boil duck legs until tender. You can use a stainless steel spoon that you have in the kitchen and put it into the pot to boil at the same time. Stainless steel is a good conductor of heat and will help the heat spread throughout the pot. This helps the duck legs to become tender faster. If you are boiling a large quantity, put 2-3 spoons or more in. You can easily and conveniently buy frozen duck legs at Makro Click Click now Frozen duck beak, suitable for fried duck beak menu, Isaan restaurants, Bar & Restaurant can choose to buy and use immediately. Tips for making fried duck beaks Washing the duck's beak is an important secret to the deliciousness of fried duck beak. It is recommended to use soda to wash it because soda will help wash away the fishy smell of the duck's head. Frying is another tip. Use hot oil but set the heat to low to medium. Cook the inside. Marinate the ingredients for about 30 minutes to allow the seasoning to penetrate the meat. When you eat it, you will get the desired taste. You can easily and conveniently purchase frozen duck beaks at Makro Click Click now Confident in frozen duck with standards and certifications When choosing to buy frozen duck products, you should choose products that are produced according to standards and have been certified from raising to transportation. - Raising should be in a "closed system" to control and prevent disease under the control of the standards of the Department of Livestock Development. - There is GMP, HACCP quality assurance certification for the production of chilled and frozen duck meat from the Department of Livestock Development. - There is a HALAN mark to assure consumers. - Storage and transportation must be at a temperature below -18 degrees Celsius and avoid sunlight. Frozen duck products from Aro are produced according to standards and are certified at every step. Restaurant operators can choose to buy each part according to their needs. Duck is very useful In addition, duck meat is beneficial and contains many nutrients that are beneficial to the body. The main nutrients found in duck meat include protein, fat, vitamin A, vitamin B, potassium, phosphorus, iron, and zinc. The benefits of duck meat include: Rich in vitamin C, which plays a part in metabolic processes and helps stimulate energy production. Relieve symptoms of cold hands and feet Helps in skin metabolism, eliminates fatigue Vitamin A helps maintain eyesight and prevents colds. Vitamin B helps relieve anxiety and calms the mind. Potassium stimulates the excretion of sodium from the body, which is beneficial for people with high blood pressure. Iron prevents anemia. Zinc helps the reproductive organs function normally. Any restaurant that wants to add duck to its menu can choose to buy duck from Aro. It is clean and does not require complicated preparation. Just tear open the package, defrost, and you can cook it right away. Data source: https://sites.google.com/site/xaharsiphakh601016/pak-ped-thxd https://cooking.kapook.com/view134700.html https://www.chiangmaicitylife.com/citylife-articles/kitchens-culture-duck-leg-confit-the-most-famous-menu/ https://www.maeban.co.th/article/784/How-to-reduce-smelling-from-duck-meat.php
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5 Fish Slicing Tools That Japanese Restaurants Must Have, Including Fish Slicing Techniques, Don't Miss It!
Japanese restaurants are very popular in Thailand. Many people dream of having their own restaurant. Japanese restaurants may be on the list of types of restaurants they want to open. And of course, the most popular menus in Japanese restaurants are sashimi, sushi, and rolls, all of which have fish as the main ingredient and slicing fish requires many special tools. In addition to excellent recipes, fresh fish, and skilled chefs, equipment, especially knives, are also another heart of Japanese cooking. 5 Must-Have Fish Slicing Tools for Japanese Restaurants 5 techniques for slicing fish that you can't miss 5 Must-Have Fish Slicing Tools for Japanese Restaurants Fish scaler is used specifically for scaling fish. It makes scaling fish convenient without damaging the fish meat. If it is a small or large fish with scales, you can use the fish scaler. 2. Fish bone remover is used to pull out fish bones after slicing the fish. The bones are embedded in the fish meat, such as salmon. Use your fingers to touch the fish meat to find the bones embedded. The bones are usually in the upper half of the fish. Once the bones are removed, cutting or slicing is easier and it is not dangerous for customers. 3. Deba knife: A knife for butchering fish. It can cut bones without chipping. Deba knives are the thickest of Japanese knives. The tip of the deba is thin and curved, suitable for cutting along the bone. The base is thick, suitable for chopping the fish neck bones to remove the head, but it is not commonly used for chopping. It is approximately 16.5 - 20 centimeters long. This knife is used to cut different parts of the fish before cutting it into sushi, sashimi, or other fillings. After each cut, the knife must be wiped clean. When cutting the next point, the flesh in that area will be clean, without a fishy smell, and the fish meat will not fall apart. Learn the steps and techniques for fish slicing in detail for free! Online Course: Million Dollar Sushi Course Taught by Chef Boontham Pakpothi, Iron Chef Japanese Cuisine Thailand, an expert in Japanese food for more than 30 years. 4. Yanagiba sashimi knife is a fish knife for making sushi or sashimi. The knife is long and pointed. The main purpose of the Yanagiba knife is to cut raw fish, so the sharpness of the Yanagiba knife is very high to produce beautiful pieces of fish. The length of the knife is approximately 24 centimeters and up to 36 centimeters. The technique for using this fish knife is to place the index finger on the back of the hand. The index finger will be the commander. Press the finger and knife down and it will cut right at the tip of the knife. Every piece must end at the tip. In this technique of using a fish knife, place your index finger on the back of your hand. The index finger will be the commander. Press your finger and the knife down and it will cut right at the tip of the knife. Every piece must end at the tip of the knife. 5. Iron chopsticks: The pointed iron end is used for fish pieces, but you can also use chopsticks instead. 5 techniques for slicing fish that you can't miss! Techniques for scraping fish scales - Wash off the slime to make it not slippery. - When scaling the fish, you can apply force to the fish scaler because there is fish skin protecting the fish meat. And if it is fresh fish, it will be flexible, helping the fish skin not to tear and the fish meat not to fall apart easily. - While scaling, you must also turn on the water to check if all the scales have been removed. Techniques for slicing salmon heads to create value - When cutting the head of salmon, leave some meat so that it can be sold later. Cut just below the fins. - When cutting, place the knife straight down, not at an angle. It can be used for grilling with salt or boiling in soy sauce. Technique for drilling holes in fishtails - After removing the fish meat from the bones, make a hole in the fish tail to use for lifting the fish meat. This will prevent the fish meat from falling apart because you don't have to touch the fish meat. Weight of fish for various dishes according to Japanese standards - If used to make sashimi, the weight should not exceed about 22 grams per piece. - If used to make sushi, cut into long shapes, the weight should not exceed about 16 grams per piece. - The fish for making sushi can be scored in the middle so that when customers dip it in soy sauce, the soy sauce will go in more easily and absorb it more quickly. - If used to make fillings, such as maki sushi filling, the weight should not exceed about 20 grams per piece. Tips for decorating sashimi plates and arranging sashimi sets to sell easily - Sashimi placed on a plate must be placed upright, do not lay flat on the floor, for beauty. - When we arrange a sashimi set, in addition to raw fish for adults, we should also think about the whole family, to make it easier to decide to buy, for example, children who do not eat raw fish can add crab sticks to the set. If you are interested in opening a sushi restaurant, you can learn more for free with the online course, Sushi Million Dollar Course. Taught by Chef Boontham Pakpho, Iron Chef of Japanese Cuisine Thailand, an expert in Japanese cuisine for over 30 years. Teaching details Chapter 1 Basics to Know from Sushi Guru • Meaning of Sashimi • Meaning of Sushi • Types of Sushi • Basic Knowledge Before Deciding to Open a Shop Chapter 2 Sushi Menu Design and Creation • Principles of Designing the Main Menu of a Sushi Restaurant • What Additional Menus Should a Sushi Restaurant Have? • How to Create New Menus, Increase Variety of Ingredients in the Shop Chapter 3 Sushi Rice Cooking and Mixing Techniques • Sushi Rice Ingredients • Cooking Rice • Mixing Rice Vinegar • Mixing Sushi Rice Chapter 4 Sashimi Slicing and Plating Techniques • Equipment Necessary for Slicing Fish • Slicing a Whole Salmon • Sashimi Plating Decoration Chapter 5 How to Make Rolled Sushi (Maki Sushi) • Hosomaki • Futomaki • Uramaki Chapter 6 How to Make Pieced Sushi (Nigiri Sushi & Gunkan Sushi) • Nigiri Sushi • Aburi Nigiri Sushi • Thai Wagyu Aburi Nigiri Sushi • Gunkan Sushi
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Clear debt! Borrow money! Find working capital! How to set up a financial system to revive a restaurant
After the relaxation of COVID-19 control measures, many businesses have started to recover again after being affected to different degrees. Restaurants are the same. Their storefronts are opening their doors to welcome customers. After the relaxation of COVID-19 control measures, many businesses have started to recover again. I believe that one of the most troubling things is money. It would be great if there were a knowledgeable guru to recommend a way to organize and adjust the formula for money management to be in the right place. Coach Noom - Jakkraphong Mesaphan or Num Money Coach, a financial guru, will share his ideas and techniques on managing everything from working capital, debt, to applying for loans, so that restaurant owners can turn things around and survive this period in the long run. Working capital: The heart of financial management that restaurant owners must know How should working capital be managed? Re-engage the financial system to rehabilitate the business How to find a loan as an option to recover from financial crisis How to manage debt effectively The heart of financial management that restaurant owners must know Whether it is a food business or any other business, 'working capital' or ' Cast Flow' It is the heart of the matter. It is what Young Coach The first thing to consider when managing money during the COVID-19 crisis is that businesses need to think seriously about this. Coach Num explained that when doing business, everyone looks at profits, but when managing, we need to look at the key factor, which is working capital. We need to ask ourselves what can stop the business. It’s not a loss, but a lack of working capital. Even if there is a loss, we can still continue doing business if we have cash on hand. Working capital can be obtained through many channels, such as profits, loans, or even using money that customers pay in advance to circulate, such as pre-order products. Therefore, the first principle is working capital, which is the number 1 goal that must be looked at and must be constantly supported. Those who do business and survive are those who always look ahead to see if there will be working capital in the next 6-12 months. And ideally, working capital must be working capital from profits, which will allow the business to truly survive. How to manage working capital? Something to think about amidst this situation is if any restaurant has working capital, how should it be managed? Coach Noom has advised that during this period, you should try to keep cash with you for as long as possible and prioritize it well. 'Pay for important things' that you really need to use to circulate, such as raw materials and employees, which are what make the business run. For other things, I would like you to withdraw the money first. Use negotiations, such as trade creditors, equipment, and rent. If you can negotiate with them, try to negotiate. Ask to withdraw a little bit. Have some credit to pay. As for marketing, you have to look carefully whether the spending is worth it or not. "Right now, you should have working capital for about 6 months because looking at the situation, there is a chance that it will last until the end of the year. So if you want to add cash to circulate the business, you may have to think about surviving for 6 months. But if you can't do it or you think that the business can still sell, you can add cash for 3 months. But it will be tiring. You have to think about what will make you get your capital back quickly, such as new product formats, new menus, new products." Re-engage the financial system to rehabilitate the business After the arrival of COVID-19, many businesses are in trouble today. Therefore, if you hope to revive your business to continue, Coach Noom invites you to reexamine your business again, especially the finances, which are the main source of income that will make your business survive or not. There are 2 things that you should look at as follows: Liquidity What you need to look at is your current expenses, which can be divided into two parts from a financial perspective. - The burden of expenses arising from various operations Doing business involves operating expenses such as employee salaries, shop rent, raw material costs, etc. I believe that entrepreneurs know very well what they need to reduce. However, one thing that comes to mind first and foremost is people, because people are quite hard to find during the business recovery period. - Expense burden resulting from capital costs Or debt, which I would like to emphasize a lot. During this time, entrepreneurs must be diligent in running to creditors to negotiate. The debt part will immediately ease our burden (advice on debt management is in the next section). Pull in cash The mantra to remember first is: Don't borrow money. Be patient. Your business is not good yet. If you borrow money, it will only make things worse. You may find a similar approach and make changes. For example, instead of selling to small customers, some places have started to tie their services to companies, resulting in a large number of sales at a time. They also have delivery services and have launched new and suitable menus to generate cash flow. The key is to use the available resources to maximize their use. Some shops have receptionists driving delivery trucks. During this time, you may have to completely transform yourself. You have to do other things as well. In addition, you must make an estimate 6-12 months in advance to see your own situation and check it regularly every month to see if it is according to plan or not. You must do it with detail, carefulness and discipline. How to find a loan as an option to recover from financial crisis If you reduce expenses, increase income, but still can't do it, and still believe that the business still has a future, you may end up having to enter the credit system to keep the business running. Regarding applying for a loan, Coach Noom gave some interesting advice, pointing out that the phrase "believe that our business has a future" is important, don't think by yourself. You should make an estimate of how much income you will actually have if everything returns to normal, where it will come from, and how it will come from. Then plan to apply for a loan. Applying for a loan has the following things to evaluate: Don't use the wrong type of credit Many people, when they are in dire straits, choose to use cash cards or credit cards to get their business going first. This is extremely dangerous because the interest rates are very high, at 20% or more, causing all profits to disappear. This is a loan to keep them going, but it is not a recovery. Therefore, it is forbidden and should not be left out of the system. Use low-interest loans from financial institutions There are many special loans available these days. If you apply for a loan from a bank, you should go to several banks because they have policies that are injected to help, such as an interest rate not exceeding 2%. However, when you go in, don't be surprised if the officer tells you that the loan is gone. Ask if there are other similar ones. If it's 2.5-3.5%, I believe it's still possible. And don't just ask for a percentage. You should make a figure, such as if you have to borrow 1,000,000 baht, how many installments will you have to pay? How much is the interest? Then compare all the interest figures. Don't borrow money without any repayment plan. You should prepare a repayment plan by looking at how much you have to pay per month and then put that number into your financial statement to see if you can afford it. If you can't pay, ask for an extension to lower your payments. How to manage debt well? As Coach Noom suggested at the beginning, during this period, entrepreneurs must diligently approach creditors to negotiate. If compromise can be reached, it will help to alleviate the burden a lot. The guidelines for going to negotiate and talk with creditors are as follows: Negotiation must be done openly. When negotiating with financial institutions, you should go with profit and loss figures to clearly show that the money has not come in, to show that we really have a problem and will continue to lose for another 3 or 6 months. What will help us with this? Usually, there are good conditions. Do your homework first. The important issue in negotiation is to do your homework first. You have to think before you go to negotiate. There are 5 main options: 1. The best is to suspend payments of both principal and interest. 2. Pay only interest. 3. Reduce interest. 4. Ask for a reduction in installments. 5. Extend the short-term debt into a long-term debt. You have to reduce like this to survive, which will give you options. Don't let the financial institution make only offers. They won't know if you'll survive or not. In the end, it will fail anyway. Therefore, try negotiating by following the 5 conditions above, which I believe will help you survive. Leave your thoughts and encouragement. Finally, Coach Noom left some thoughts on doing business during the COVID-19 crisis. If any business recovers from the COVID-19 situation, he would like them to remember this as a lesson. It is clear that many businesses have 'no reserve capital' and often do not look at 'cash estimates'. In addition, when the business grows well, they tend to rush to expand. And many times, it is done by using loans, which creates hidden burdens. When sales are good, they will not be seen. But if sales are not good, debt will arise as a problem. "I would like to recommend everyone that if we can get through this situation today, do not forget about today. Every time you do business, I would like you to estimate cash in advance for 6-12 months to see if there will be enough cash flow in the business. Every time there is a profit, I would like you to keep some for business circulation. Also, if you have to expand the business, I would like you to expand with some profit. Do not use all the loans. Otherwise, it will be a problem and exhaustion in the future. If there is another crisis next time, it will return to this cycle again. In the end, it turns out that you have worked hard to do business, but you are not more wealthy." "Entrepreneurs are people who work hard because they have to take care of many things at the same time, whether it is customers or subordinates. I would like to say that every problem has a solution. During times like this, you must use your mindfulness and caution in making decisions to fight. Especially when it comes to money, don’t rush into making decisions. Every time you make a financial decision, in addition to thinking about where to get the money, think about the following question: When you get this money, will there be any consequences or burdens that will follow in the long run that will cause problems? To answer this question, you have to go back to the cash estimation, which must be prepared in advance in order to see the facts before making a decision. I would like to encourage you to be patient and fight a little bit, because this kind of situation will have to go one day. I believe that it will pass if everyone has the awareness and determination to solve the problem.”
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Boon Nam Pha, a service for organizing merit-making events at home, sharing 7 years of experience. Restaurants that want to organize catering events must read!
'Boon Nam Pha' is considered a leading provider of catering services in Thailand. With the number of events held as high as 300 per month last year, which resulted in a value in the tens of millions per month, they have now upgraded their services to One Stop Service Catering along with expanding their service line to include Mr. Chon frozen ready-to-eat meals and most recently opened an office space as a restaurant so that customers can stop by and try the food first. The important thing that has made merit and led to standing strong into its 7th year comes from planning and creating a strong system, so let's go behind the scenes of building Khun Golf's business. - Sarasit Netnil, the founder of Boonnumpa, has continuously grown and developed the service. How did the idea for Boon Nam Pha come about? Who are the target groups of Boonnumpa? What are the outstanding services of Boonnumpa at present? What are the advantages and differences of doing business without a storefront? When there is no physical store, how do you promote and market your business? How are customers divided into different channels? In the New Normal era, how are business plans being adjusted? Selling food without a storefront or a Ghost Kitchen but don't want to pay for GP Delivery, do you have any advice on how to survive? For restaurant owners who want to expand their catering business, how should they start? What factors lead to business success? How did you get the idea for Boon Nam Pha from the beginning, Khun Golf? : Going back 7 years ago, I went to a friend's housewarming party. During the merit-making ceremony, my friend complained the whole time that it was chaotic and that he didn't know what to prepare. He wasted quite a bit of time doing these things. Since he was working, he didn't have much time to prepare for the housewarming ceremony. When I saw him complain like this, I had an idea that if we accept to organize house blessing ceremonies or office blessing ceremonies for other people, it would be good. It's convenient, fast, and we can invite people to make merit more quickly. From the initial idea, we studied information about all the methods of organizing merit-making ceremonies, how to do it, what is needed, by studying with monks about what to prepare, one of which was food. Seven years ago, we hired someone else to do catering, like we were the organizers. That's how it started. So how did you come to expand and take over the catering business? Mr. Golf : Catering is a problem that we have solved. When we continue to organize merit-making events, the thing that we cannot control is the food. We cannot control the quality and service of the staff. There are feedbacks from customers that the food is not delicious and the service is not good. They do not remember that we used someone else, but remember that merit brought the food to not be delicious. When the problem occurred, we set up our own catering. I am someone who likes to cook, so I experimented to see how much to prepare for 10, 100, or 1,000 people. The catering did not increase by 10 times. It increased in scale. We have learned and collected data for 7 years to know how much to prepare for this menu for 1,000 people. Now, we can make a system that knows how much to prepare with just one click because the data is stored in the cloud system. This is the starting point of making merit to bring. Who is Boonnumpa's target group? Mr. Golf : We set our target group by searching for information, looking at how many new houses are built each year and how many offices there are. Currently, companies and houses account for half, but we focus on corporate customers because they are more likely to be re-ordered. What are the outstanding services of Boonnumpa at present? Mr. Golf : At present, Boonnumpa offers event organizing services, whether it be house blessing ceremonies, company blessing ceremonies, setting up a shrine, or religious ceremonies, etc. Catering services are available for both merit-making ceremonies, banquets, and food stalls. We have a central kitchen that can serve about 2,000 people per day. Restaurant: Since some people who are organizing events would like to taste the food, we have divided up space within the office so that customers can come and taste the food first. We have only been open for about 2 months. Frozen ready-to-eat food for customers who are coffee shops, cafes, and non-chef academies. For those doing restaurant and catering business, it is expected to be ready to open by the end of this year. All services come from all the data that we have collected and are gradually developing. Doing business without a storefront, what are the advantages and differences? Mr. Golf : There are both advantages and disadvantages. Boonnumpa is a business without a storefront, which means that there will be orders in advance. I don’t have to stock a lot of products. But if it’s a general restaurant, they will have to stock products because they don’t know how many people will come in. This is different. The next point is that if it’s a restaurant with a storefront, it may create more credibility for customers than a restaurant without a storefront because customers can come to the restaurant directly. As a result, Boonnumpa will have customers asking if they can come and try the food. So we have to set up an office for customers to come and try the food, just like a storefront. Is having a storefront good? It’s good in terms of credibility and identity. But the disadvantage is that you have to manage the stock well to prevent the ingredients from being damaged. We have a management method where we do catering in the morning. Therefore, the ingredients for the restaurant in the evening will be turned over to the catering the next morning. I think that if someone has a restaurant and also does catering, they have to do it like me. Otherwise, they will have different ingredients. But the back-end system, such as accounting, data collection, or dividing the numbers of what is the cost of the restaurant and what is the cost of the catering, must be planned with the accounting department. Otherwise, the numbers will be tangled and it will be impossible to tell which unit it belongs to. When there is no storefront, how do you promote and market yourself, Mr. Golf? : Initially, in online marketing, we do not only do online marketing. We also do offline marketing. In online marketing, do customers really come online? We have our own techniques for collecting data and analyzing it because we have our own Marketing Analysis to collect all customer data and channels of entry, such as where they come from, whether they are real or not. Facebook can do this by using certain keys. LINE OA can do this by creating hashtags and setting up groups, which allows us to separate customers into ABC grades, how old customers come back to use the service? All of this is our Customer Data. As for credibility, it means building a brand so that customers know who we are and how to build credibility. Before COVID-19, we organized tours and travel activities to maintain relationships with customers as if we were one family, which is O2O Offline To Online and Online To Offline. But the focus is on analyzing the data. In Bangkok, I can separate how many customers each district has, divided into Bangkok zones: North, South, East, West, Inner Zone, Provincial Zone, we know everything. Therefore, any content that is played by people in Bangkok, we can be specific. How are the proportion of customers coming in from different channels divided, Mr. Golf? : Now, 50% of customers refer to us, so we have a base of old customers who come to use the service every year and we have quite a few customers recommending it to others. For example, during the COVID-19 outbreak, were we affected? Yes, we were. In April, we were affected 80% because we couldn't hold the event. More than 300 customers booked and had to postpone it. However, our frozen ready-to-eat food products sold well. Mr.Chon Another brand that was separated out is green curry sauce, massaman sauce, which can be eaten with Korean fried chicken. It also helps our blood to flow slowly, and there is income during COVID-19, which came from me organizing the data well, so I have products and services to offer to our customers. And then, when people started to come back, we started to have quite a few customers come back because we had old data, so we could move forward. During the COVID-19 outbreak, how much has Boonnumpa been affected? How has it adapted? Mr. Golf : Since we have quite a few employees, our employees have turned to delivery, which gives them delivery income, which reduces transportation costs from using many companies. When asked if we use them, we use the Big Four for delivery services, but we try to let our employees deliver as much as possible because it will save us a lot of transportation costs. At that time, during COVID-19, food delivery services and ready-to-eat food were already being delivered. But since we have quite a bit of customer data, we have turned our team into a service to spray disinfectant at customers’ homes or offices at a price that we can afford, so that we can generate cash flow. We will adjust like this. In the era New Normal How have you adjusted your business plan, Mr. Golf? : First, adjust the strategy in terms of expansion to be a little slower. Do not invest in anything that requires a lot of money. We will continue to expand things that do not need to be expanded first in order to preserve cash because we do not know if there will be a second or third wave. Also, adjust the package format. Catering services may be box sets for customers to take home. There should be protective equipment and spray barriers between monks and laity. As for food, we will look at additional channels. Selling food without a storefront or a Ghost Kitchen but don't want to pay for GP Delivery, do you have any advice on how to survive, Mr. Golf? : I think selling things online without a storefront is not easy for people to buy from us. Mostly, during the COVID-19 period, many people who turned to selling food online and delivering it, most of the buyers were friends and relatives first. They knew us so they bought to support us. If not this group, what groups do we need to add? Just boosting posts won't do. There are many components. What kind of marketing? What are the stimuli that make people interested in buying from us? What are the factors? Does what we do meet the needs of customers? Where are these customers? Then gradually focus on them. Especially for food delivery, I think that wherever we are, the customers are no more than 5 kilometers away. There should be fewer customers further away. What types of people are in these 5 kilometers? Let's analyze the customers in terms of marketing and then sit down and break down the issues one by one. Otherwise, we will waste money on boosting posts without getting anything in return. For restaurant owners who want to expand their catering business, how should they start? Mr. Golf : The catering market is highly competitive. If you already have a restaurant, you will need to look at kitchen management. Normally, you make a la carte, dish by dish, and we are going to serve 100 people. It doesn't increase to 100 dishes. The ingredients don't increase 10 times, but it's a matter of proportion. If you don't have a recipe or data, you have to experiment first. You have to balance the people well. How many staff members do you need to do this? Therefore, the most important thing is to study the information first. What factors will lead to business success, Mr. Golf? : A successful business requires honesty and sincerity in providing services to customers. Honesty means telling customers directly what we can and cannot do. Don't be greedy, hoping to get money when we can't do it. Whatever I can or can't do, I will tell them directly. For example, if there is not enough time, I will tell the customer that I can't do it. As for sincerity, it means speaking directly. Both of these points can be applied to employees as well. I would like to send my encouragement to food business operators, Mr. Golf. : I give importance to three parts in doing business: One - people, Two - time, and Three - capital. If you have all three parts, the business should be able to survive. Some people have people and time but no capital, so they can't do it. They have to find sources of capital, such as a bank loan or a partner. As for time, it means dedicating it, thinking and doing. If you have both, then find someone who is experienced to help push and keep going. I think that if you give importance to these three things and have a strong mind, fighting with it, no matter what the New Normal or any era, we will get through it.
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What should you analyze and consider if you want to open a Japanese restaurant?
The popularity of Japanese food in our country continues even though Japanese restaurants have grown in Thailand for over 30 years. This is because Japanese food has its own unique flavors, ingredients, and artistry. Therefore, Japanese restaurants are still one of the first choices for consumers. But from the perspective of Japanese restaurant operators, the competition is quite intense because there are currently more than 2,000 Japanese restaurant brands, both small, medium, and large, which is a challenge for operators. However, The market is still open to new entrepreneurs, but to succeed, there are a few things to analyze and consider: Analyze location, define target group Analyze investment opportunities and payback periods Example of calculating return on investment (ROI) Know about raw materials, their sources and how they are managed. Operation must be good to control costs from being high. There are selling points that customers will remember. Marketing is precise and targeted to the target group. Analyze location, define target group The first thing to analyze from the beginning is the location because the location will determine the target group of the restaurant and the target group will determine the concept of the restaurant. As we know, a good location is more than half the battle. One of the advantages of Japanese restaurants is that they have been well-known in Thailand for a long time and have always been one of the most popular types of food, allowing them to adapt to various locations quite well. However, the location plays an important role in determining the market position of the restaurant, whether it is the style of the restaurant, the type of menu, the quality of the ingredients and the pricing. For example, if the location is near an educational institution, even though the sales opportunity in terms of the number of customers may be high, the average income per head may be lower than the location near an office building. Or if it is a location with a Japanese population, such as Sukhumvit, Nana, industrial estates such as Chonburi, Ayutthaya, Japanese restaurants should focus on the original style, emphasizing the quality of the ingredients. The number of customers per day may not be high, but the average sales opportunity per head per bill may be higher than other locations. And if the starting point of the idea of opening a restaurant is not stuck in the format that it must be a standalone restaurant only, a location like a food court in a shopping center is a good point of people's traffic. The investment in the basic system is low because the center manages it. Or a location in a market, which currently has morning markets, night markets, and even flea markets, can open a Japanese food shop. In summary, the location is one of the most important things that requires time to analyze because, as mentioned, each location has different customer behavior and different needs, which will affect the concept of the shop, the menu, and the price of the food. You can study the knowledge of location analysis for opening a restaurant in detail from the course. "Open a shop to get rich with a good location" Free course from MHA Analyze investment opportunities and payback periods Once you have found a location that you think is suitable for opening a Japanese restaurant, the next important thing to analyze is: Investment opportunities and payback periods to show the direction of whether this investment is worthwhile or risky and not worthwhile. You will be able to adjust your plan to be appropriate. Do not rush to invest without analyzing this point because it may cause you to lose money for a long time. The initial analysis of investment opportunities and the payback period requires setting a budget for each section, detailing what the budget will be used for and how much, for example: 1. What are the investments in building the store? What will be done and how? Write it all down. 2. How much working capital should be prepared? 3. What are the operating expenses before opening the store? Such as marketing costs, costs for surveying the location. Estimated costs such as raw material costs, operating costs When we have this complete set of information, we will analyze it by taking the estimated income and subtracting the estimated expenses, which will result in net profit. But we must find another factor, which is net cash flow, which is actual income and actual expenses, to know how much net cash flow we have each day. All of this information will help you know how much money the shop you are going to invest in has to invest, how much income you will get back each day, each month, each year, and how long it will take to get net cash equal to the total amount you invested. Example of calculating return on investment (ROI) Suppose that this Japanese restaurant has invested a total of 1,000,000 baht. From the marketing data, it was found that this restaurant has 1,000 customers per month or 33 customers per day, and the average income per person is 500 baht. This means that this restaurant will have an income of 500,000 baht per month, with the restaurant's food cost being 35% or 175,000 baht. Other expenses such as salaries, rent, water, and electricity are approximately 100,000 baht. Monthly sales 500,000 baht Food costs per month: 175,000 baht Total monthly expenses: 100,000 baht =Monthly profit 225,000 baht If it is annual profit = 2,700,000 baht This information is used to calculate the return on investment (ROI) as follows: Calculation formula = Net profit ÷ Investment x 100 225,000 / 1,000,000 = 0.225 x 100 = 22.05% per year Payback period calculation formula = Investment amount divided by profit rights Shop investment 1,000,000 / 225,000 = 4.5 months Note: This is an example figure to show how to analyze the initial value of investment. There are still many details to analyze in terms of investment and investment management that entrepreneurs need to know. You can learn more from the course “Restaurant Business Feasibility Study”, a free course from MHA. Know about raw materials, their sources and how they are managed. It would not be good if you think of opening a Japanese restaurant but the owner has no knowledge about the ingredients or how to make different menus because Japanese food is known to have a higher cost of each ingredient than general food. In addition, the shelf life of some items, such as fish, is short. And the care and storage are also unique, different from other ingredients. Therefore, if the business owner does not know anything about the ingredients, the opportunity is considered a risk in doing this business. The basic things that shop owners need to know is how to manage each type of ingredient, such as which parts of a salmon can be used, what percentages, what proportions of each ingredient is used in each menu, including recipes for different menus. Shop owners should know and be able to make them themselves. Where can the ingredients be found? What grades of each ingredient are there? These are basic things that business owners need to know in order to be able to control costs and manage stock. Which includes various knowledge such as designing sushi menus, techniques for cooking and mixing sushi rice, techniques for slicing fish for sashimi, decorating Japanese food menus, and making various types of sushi. You can learn from the "Million Dollar Sushi" course by Chef Boontham, Iron Chef of Japanese Cuisine in Thailand, a free course from MHA. Operation must be good to control costs from being high. Most Japanese food menus require the chef's skills to prepare. Therefore, many restaurants are willing to invest in hiring highly skilled and experienced chefs. However, this results in high labor costs for the restaurant, which may not be possible for small restaurants or SME restaurants. The best approach for SME restaurants is to set up a management system or Operation Since the beginning of the shop, work standards have been set, and methods of operation for each section have been determined so that employees can learn and follow the standards, whether it be food recipe standards. Although slicing fish is a skill, by setting weight standards per piece and letting employees practice until they are proficient, anyone can be hired to work. Teaser: Systematic establishment of restaurant standards Creating systematic store standards from the beginning of the store will help business owners manage more easily. If employees resign or disappear, they don't have to worry that the store will not be able to open because they can hire new people and follow the established standards. The work will not be interrupted. You can learn how to organize a restaurant from the course “Creating Systematic Restaurant Standards”, a free course from MHA There are selling points that customers will remember. Marketing is precise and targeted to the target group. When we have the right location, allocate the investment budget, have knowledge of ingredients, have a menu ready to sell, and set up the operation system, don't forget about the selling point of the shop. As we know, Japanese restaurants have many options. If our shop doesn't have a memorable selling point, the competition will be tough. The selling point nowadays is not just about the atmosphere of the shop. Because sometimes customers are not interested in sitting in the shop but choose to order via delivery. Therefore, the menu, the ingredients, especially adding a story to the ingredients used, like finding the best rare ingredients in each season can be the selling point of the shop. Having a selling point is not enough. Marketing must also be done to reach and be accurate to the target group. In this era, we must focus heavily on social media marketing. Plan a budget for marketing, shooting ads in the operating cost. In order to be able to create a Marketing Plan, it will be consistent. The story of the shop will be on the feed of the target customer group continuously, making them want to know and come to try. Everything must be planned, not just doing it when they feel like it. You can learn about online marketing from the course "Promote your restaurant online to increase sales 10 times" By Kru Tip, free course from MHA These are all basic things for those interested in opening a Japanese restaurant. They should analyze and take into account if they want success, to open, have customers, and make a profit. But there are still other things that they need to know besides this because in this era, no matter what type of restaurant it is, knowledge is important. Successful people and unsuccessful people differ in their knowledge. You can find different ways to manage a restaurant from the free online course from MHA.
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Sole Café, quality roasted coffee from the best growing areas in Thailand.
“Quality coffee is coffee that is meticulous, important, and caring, from the coffee beans from the source to the coffee in the cup that consumers love.” The most popular business for people these days is probably “coffee shops”. With their fragrant smells, chic shops, and the atmosphere of the people, it is the “charm” that attracts many people to coffee shops, to the point of wanting to own a coffee shop! Thai people's coffee drinking behavior is entering a new era where they are more interested in drinking coffee outside the home. In the past, instant coffee was popular because people wanted caffeine to stimulate the body to feel refreshed, and then roasted and ground coffee was drunk at coffee shops, which was not just a stimulant for the body to feel refreshed, but also a part of the lifestyle, a place to talk with friends and work. Nowadays, specialty coffee has become popular because consumers want to create a drinking experience that emphasizes the taste of coffee more, to receive the aroma and taste that is attentive to the origin of the coffee bean species, where it is grown, and the brewing method. This group of consumers has a growth rate of 3-5% every year, which we must study and understand. So let's get to know coffee first...about the types of coffee species. There are many types of coffee in the world, but the two most popular species are Arabica and Robusta. However, Arabica coffee cultivation has more limitations than Robusta coffee because Arabica coffee prefers high altitudes, cool climates, and is less resistant to diseases. This results in a lower yield, but it has a distinctive feature of a soft, smooth, and well-rounded aroma, which is highly sought after in the market. As a result, the price is quite high. The Arabica coffee plantations that we have selected for our Sole Café bags are selected from two famous plantations in the northern region of Thailand: Doi Chang, Wawi Subdistrict, Mae Suai District, Chiang Rai Province, and Suan Ya Luang, Nan Province, which are approximately 1,500 meters above sea level. Due to the soil conditions and cold weather all year round, coffee beans or cherry seeds from the trees gradually change color from green to red, resulting in a more well-rounded flavor, soft, fragrant, and slightly sour, with a refreshing taste, and a balanced coffee flavor according to the main components of good coffee flavor. While Robusta coffee has outstanding properties in terms of strong taste and aroma, it can be grown in flat areas with more humid air, making it suitable for the southern part of Thailand where Robusta is popularly grown because the terrain and climate are suitable, giving good quality coffee beans. The source of production of Robusta coffee beans is Khao Thalu, Chumphon Province, which has been famous for a long time and is very popular. Taste is an important factor when starting a coffee shop business. If you are starting a coffee shop business, the taste of the coffee is an important factor. If we are meticulous in selecting good quality coffee beans (cherries) from good sources and put into a good, quality roasting process with a modern roasting machine that is controlled by technology that makes the roasting of coffee beans give a complete aroma and taste according to the cupping that consumers like, it will help you to be successful in creating special menus with a unique taste in your shop. Interested in buying at All Makro branches or order online click
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Cheers up, new restaurants! How to compete with local restaurants in a time of crisis
Opening a new shop but no customers because of the local influence, the old shop that has loyal customers that make it difficult to change their minds to try something new. Has anyone encountered this situation? Let's see how to solve it. Cheers up How can we make customers change their minds and switch from local shops to ours? Don't overlap with locals if there is no difference. If we are going to open a new restaurant and the chosen location has a legendary local restaurant or a regular restaurant of people in that area, the first thing we should do before planning is Cheers up It is a detailed market analysis to find out what needs the customer group still has. Or do the locals have any gaps that we can insert ourselves into? When a market opportunity gap is found, Cheers up To attract customers from the locals is not difficult, but it is highly inappropriate to open a shop selling the same type of food as the locals without any differences at all. The type of food sold is the same, the shop's format is similar, and the prices are not much different. Even if our taste is more delicious, it will be difficult for customers to change their minds from the local shop. If you want to challenge directly, you have to create a difference and find your own Unique Selling Point. It is necessary to do this if we want to attract customers from local shops, namely: Finding differences, finding selling points or Unique Selling Points that local shops don't have For example, if you want to open a Rad Na shop in a location with local restaurants that are regulars for people in that area, you have to find differences that the local restaurants don't have, such as adding toppings, adding types of meat, types of noodles, but importantly, the taste must be comparable to the locals. The price of the basic menu is similar, but the price of toppings and menus that are different may be a bit more expensive, which customers will understand. Or create a selling point about price and quantity, such as cheaper, more, but this way will be too fierce to compete. Another way is to compete with the atmosphere of the shop, such as a local shop without air conditioning, customers sit soaked in sweat, a shop with air conditioning, good atmosphere, clean, and looks safer for health. Avoid clashing with different menus Another way that has a good chance of converting customers from local restaurants is to avoid direct confrontation with the same type of food line. Choose to sell different menus. They can be different in style or the same style, depending on your preference. For example, a local sells Pad Thai, and our new shop sells Pad Thai with Chicken or Rad Na. Even though the menus are different, they are in the same style. Customers who eat Pad Thai have a chance to change their minds and try Pad Thai with Chicken or Rad Na easily. Most importantly, we have to look at the quality and the price must not be much different from the local shop. Or we can change styles completely, so the local sells savory food, and we sell drinks and desserts, so we definitely won't compete for customers. Plus, we have a chance to share customers. After eating savory food, we end up with something sweet. We make friends and help each other pack together. Cheers up This is another way. Go all out with delivery from the moment you open your shop. Delivery is one important channel that will give new shops a chance to make sales without having to worry about local shops. Because online channel customers often don't give much importance to this point, and customers through this channel may not be people in the shop's location, they may be people outside the location who don't know what local restaurants there are in that location. If our shop can make online channel customers interested in the menu, then we have the opportunity to make sales without having to fear the locals. It's even better that some locals don't access this channel because they don't have time to look at anyone's faces just at the shop. Talking about delivery channels, we have to say that This era is an opportunity for stores that do not have a storefront, Cloud kitchens or Ghost kitchens. Many shops make sales without caring about local shops. They also have more profit because they don't have to invest in opening a shop, don't have many employees in each department, and don't have to stock a lot of products. They use their home kitchens to cook and sell food to compete for local customers quietly. Therefore, the conclusion of the advice for Cheers up For new shops, I would like to recommend that you do your homework on the market gaps from the beginning, find a point of difference in your presentation, use new technologies to help with your sales format, focus on delivery sales channels, do review and online marketing, and present your store sign in an interesting way. Local restaurants may have legendary stories. New restaurants like ours can create stories about their menus and ingredients to create awareness and interest for customers. If we can do these basic things well, Cheers up It's not difficult. For anyone who wants to learn about basic online marketing tools, such as advertising on Facebook to reach the target group, using Line@ to increase sales, and pin the store map so that customers can easily find us on Google with Google My Business, you can study the course. "Promote your restaurant online to increase sales 10 times" Free registration, free study, click Click here to read other articles. Opening a restaurant requires a "test sale" before opening for real to avoid failure! How to create a restaurant concept that will be successful and make money! If you want to sell food as a side job during this time, how should you prepare? How to manage restaurant staff to achieve sales goals! Click to read interesting articles from Makro HoReCa Academy. A beginner opening a restaurant Restaurant Management Marketing for Restaurant Business Restaurant Interview Be smart when buying and using when choosing ingredients and equipment. Food recipes
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Starting at 11 baht per piece, building a sushi business worth 500 million baht, a knockout punch for the 27-year-old man who created the Shinkanzen Sushi brand
Sushi, a food from the land of raw fish, is a popular menu for Thai people. At the same time, it is one of the top lists for those who are looking for a career and want to open their own restaurants. If you are one of those who dream of opening a sushi restaurant, let me invite you to see behind the scenes of creating a sushi brand with over 20 branches, which started with an investment of hundreds of thousands of baht, but now has sales reaching 500 million baht in 5 years. Moreover, during the COVID-19 crisis, sales were still good and income was able to support over 670 employees without laying off a single one. The above is the work of a 27-year-old man, 'Mr. Sharp-Chanawee Homtoey', co-founder of ' A sushi restaurant that started when I was a student From within the walls of Thammasat University to expanding to over 20 branches Strategies that make your store a success ! Covid -19, the first crisis in my life Treating people ... the key is to recover quickly. Kitchen management, stock, storefront service in the New Normal era Tips for Shinkanzen Sushi Success A sushi restaurant that started when I was a student “Before Shinkanzen Sushi, during my second year of university, I opened a Japanese-style ice cream shop, which sold very well. But after a while, many dessert shops opened, causing sales to drop. It was like the craze was over. The shop wasn’t as popular as before, so I thought of changing direction from desserts to savory food. I looked at what Japanese food people liked. In the end, I decided on sushi because there weren’t any sushi restaurants like in the city near Thammasat University (the location of the original shop and the school where Mr. Sharp studied). “I wasn’t in the sushi business before, so I looked for a partner, Ming (Supanart Sajjarattanakul, co-founder), because when Instagram first came out, more than 80% of the pictures that Ming posted were sushi. So I thought of this friend as a possible partner. But Ming had never eaten it, never made it. So in the beginning, we went to learn how to make sushi together, from cooking rice, slicing fish, buying ingredients, and trying to list suppliers. Of course, we thought of Makro.” “When I first opened the sushi shop, I also sold desserts. Later, I opened Shinkanzen Sushi full-time. When I started, there weren’t many Japanese restaurants like today. There were only expensive ones. There were no very cheap restaurants. Luckily, we entered the inexpensive sushi market quite early, so there wasn’t much competition. After graduating, I opened Food Selection Co., Ltd.” From inside Thammasat University . To expand the store more than 20 Branch “Not long after I graduated, after we finished setting up the office system and completing the central kitchen, we started expanding branches. At first, our customer base was students. When we started opening and expanding branches, we realized that another group was “First Jobbers”, which are graduates who started asking for more branches to be opened in the city. We also started expanding to families as our customer base because people are looking for products that are cost-effective and cheap.” “After entering the shopping mall, there was one feedback that customers wanted to order take-away but didn’t want to wait. At first, if customers ordered take-away, the orders would be run to customers who ate in the restaurant. This meant there were 10 tables of customers who ate in the restaurant, and the customers who ordered take-away who had just ordered would be the 11th in line, so they would have to wait from the first to the 11th person. So we thought that customers didn’t want to wait that much, and some customers with long queues chose not to buy and chose to go to another restaurant. This became our challenge, how to solve this problem. So two years ago, ShinkanzenGo was opened, separate from Shinkanzen Sushi. Customers can come at any time, as long as their orders are not combined with those in the restaurant. And it's already made. You can pick it up, pay and go home. If it's a big branch, such as Samyan Mitrtown, ShinkanzenGo is in Shinkanzen Sushi. But some branches open as small kiosks in supermarkets, such as Mega Bangna, Robinson Bangrak, Robinson Srisaman, so it can meet the needs of customers." The strategy that made the restaurant successful ! “At first, we only did marketing through Facebook. It was word of mouth, focusing on sharing, checking in, and posting to get people to share and join activities on Facebook. We gave away sushi dolls and joined the activities together. When we went to Japan, we brought stuff to give to customers. We focused on activities like this. We did this for a year.” “Later, we started changing the promotions like real restaurants do. The first promotion was salmon reduced to 11 baht per piece, which was Shinkanzen Sushi’s most famous promotion. Another thing is that we sold salmon for 11 baht in the month that salmon prices went up and people thought salmon was expensive. At that time, our salmon cost about 8-9 baht per piece. But we wanted to build the brand as quickly as possible. It became the talk of the town in that area. Everyone flocked to eat there.” COVID-19: The first crisis in life. “The first impact: Our shop was closed first, and our sales dropped significantly. But luckily, we had already done delivery first. The second impact: We encountered news that people could contract COVID-19 after eating salmon, which caused our sales to drop for two days. People started to worry and stopped eating fish, but Shinkanzen Sushi mainly sells salmon, until the Japanese embassy came out to clarify, and customers started to come back. The third impact: China found COVID-19 on a cutting board, which was Norwegian salmon. However, the impact was only a few days, and sales returned. We encountered three waves of impacts, until the government announced that businesses could reopen. Now, we’re back to 100%.” “When asked if it was affected, almost 20% of our total sales dropped in three months, but in terms of the food business, it was affected by at least 50%, so we survived.” “Another hero product of ours is ‘pickled eggs’, a new product from Shinkanzen Sushi that sells quite a lot, about 50% of which are delivery orders. I think that if you didn’t come up with this menu, there are many Japanese food brands. You can choose any brand, but if you want to eat pickled eggs and Japanese food, you have to choose us. We went all out, promoting on every channel. Started marketing to think of content about pickled eggs and various Ads. We can think quickly, think today, do it tomorrow, and customers have responded very well to the pickled egg menu. About 200,000 people reached this promotion on Facebook. "We still focus on promotions about delivery. And now we have joined hands with Shopee to sell Deal, which is a coupon. And customers come to buy things at the store. Therefore, there will be sales at the store. The advantage is that there will be more traffic at the store. And attract customers from many places to come and eat more from this discount code. Which sells about 3,000 coupons. We sell 1 coupon per 1 product. Meaning that when you come to eat, you have to use a coupon to buy 1 product. And when you leave the house, come to the store, you have to eat something else, buy something else too." Treat people ... Key to a fast recovery: “We have no policy to reduce or lay off employees. Out of 670 employees, we saved almost everyone by talking to employees, asking for cooperation from employees who want to go home, allowing them to take leave in advance or take vacation, except for part-time employees who are students. We really can’t save them. As for part-time employees who have been with us for a long time, we have adjusted them to be full-time employees.” “As for the office, we have adjusted the workload down. Everyone works half a month, but the other half is supported by social security. In terms of our people, we tend to save employees. We were lucky to choose to save employees because at that time we were talking about how to make COL (labor cost) around 13% of sales, which is a lot if we had to pay the full amount. We were very lucky that the employees were ready to support the company. I also have to thank the employees for helping each other as much as possible. Finally, after the government announced the relaxation of measures, the advantage of saving employees is that we were able to open the shop on the first day. On the first day of opening, many branches made new sales highs for the branches.” Kitchen management, stock, and front-of-house services have changed in this era New Normal “For the central kitchen, we plan to expand the central kitchen by trying to reduce the responsibilities of the storefront, such as slicing fish. Most Japanese restaurants send fish to be sliced at the storefront, but we slice fish from the central kitchen. And there is an innovation, which is paper to absorb fish blood and fat that flows out. If not absorbed, it will make the salmon smell. In Japan, this method is used in omakase. And it can also store salmon for a longer time. It is a way to age the fish. The longer it ages, the tastier it is. We do this method and send it to the storefront. The storefront can peel off the paper and sell it right away without having to re-skin the fish.” “As for stock management, we manage from the central kitchen and send it to the storefront. Some branches have a stock storage area in the mall. When selling low, stock is not a problem. But when selling high, we have to stock a lot. We have to find more storage. This period will start to be a problem because it is the period when sales start to increase a lot. Now we solve the problem by sending more products. The warehouse has to deliver almost every day. Normally, we deliver every other day. And it is divided into dry goods and cold goods. As mentioned, the rent is calculated per square meter. We do not want to lose space for storing goods.” “During the New Normal, we have measures for employees to wear masks and gloves, both when serving and in the kitchen. In the kitchen, we did this a lot before. But during COVID-19, we have temperature checks, QR code menu scanning, and we have an operations team to check if employees are following the rules and regulations. We also teach all the employees at the store. The employees who work at the store must also train the operations on what the corporate culture is like. We have to talk about how to deal with customers when there is a complaint or the mindset when talking to customers, emphasizing service psychology. You have to study before you go to serve customers, practice with customers, and then you have to take an exam.” The secret to success Shinkanzen Sushi “The key to doing business is to take action. I used to teach Thammasat University students or vocational students. Everyone wrote a 10-20 page business plan, but in the end, no matter how good the business plan is, if you don’t take action, it’s useless. It’s not wrong to think carefully and it’s the right thing to do because investment has risks. But thinking and not taking action is wrong.” “As I said, when I opened a dessert shop, I thought it wouldn’t work either. But we started doing it. When it failed, there were two options: stop doing it or develop it further or change the ice cream shop to other shops. Of course, I chose to fight on. “Shinkanzen Sushi has encountered many problems, but every problem has a solution. If you ask if Shinkanzen Sushi is the most delicious Japanese restaurant, I have to say no. But it’s a restaurant where you can eat every day. Customers feel that it’s worth it more than other brands. I think we’ve won.”
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How to choose a recommended menu to make a profit at your restaurant
One of the most important tools for restaurants to attract money from customers is the “menu book”. However, believe it or not, there are still quite a few restaurants that cannot use this tool effectively, even though in reality, the menu book can make a profit for the restaurant. If the shop knows how to manage the menu book to make customers choose only the menus that we want to sell. And we have introduced it in this article. Why wait? Let's follow it. Try asking yourself first, when we go to a restaurant and open the menu book and don't know what to order, even though there are a lot of menu items, up to ten pages. In the end, we can't decide and order only familiar dishes that we eat regularly, not basil, omelet, tom yum. This is from the customer's perspective, but from the shop's perspective, it is a waste of an opportunity to sell a menu that makes a good profit. Then try to look back at the menu at your shop, is it like that? Plan and select menu items for a menu book for a new restaurant. Menu book design is important and has a direct impact on sales. Therefore, it must be planned from the first page to the last. If you want that menu book to be a tool to generate profit for your shop, you can learn how to design a menu, adjust your existing menu to become a best-selling menu of the shop, have a great signature menu in the online course. “Menu Design: Design a menu to win hearts, earn money like a pro” Free registration, free study, click Plan the selection of menu items for the menu book for restaurants that want to update their menu book. Every year a restaurant should evaluate its existing menu items to make adjustments or revive them, cut some dishes, replace them with new ones, shake up costs to control costs better, which will have an effect on sales. And now is the right time to revamp the menu book. The suggestion is to use the BCG Matrix formula to manage. For those who don't know what this formula is or how to manage it, you can learn it in the course: How to develop a menu to increase sales and profits. Learn how to make a BCG Matrix to develop a best-selling menu with good profits that will stay with the shop for a long time. Analyze and find menus that should be eliminated and create new menus that are more appealing than before. The BCG Matrix formula will group food into 4 groups as follows: 1 Cash Cow: high sales, low profits 2 Star: high sales, high profits 3 Dogs: low sales, low profits 4 Question Marks: low sales, high profits When you have grouped them into 4 groups like this, entrepreneurs will be able to see what to do with each group. The groups that are recommended to pay special attention to when putting them in the menu book are the Star group: high sales, high profits and Question Marks: low sales, high profits. To do that, see the next topic. Strategy for positioning the menu in the book so that customers can choose only profitable menus. The menu pages that should be included and given special attention are: Recommended menu page This page is what will increase the chance of the shop to sell and make more profit. Therefore, we will focus on the recommended menu page. For other pages, we can apply the design principles of the recommended menu page. The strategies for arranging and designing the recommended menu page are as follows: 1. The menu items on the recommended menu page should be selected as menus that are more special than other dishes, such as the appearance of the food, legendary ingredients, size/quantity, etc. 2. It should be a menu that is available all season, not a menu that requires ingredients only during certain seasons or rare ingredients, special ingredients. When the time comes that they cannot be found, the menu items on this page will be covered with paper, which will lose the opportunity to make sales. 3. Most of the menus on this page should not take too long to make because if customers order at the same time for many tables and if 1 dish takes 20 minutes, there is a chance that the kitchen will collapse. 4. The recommended menu should be distributed from the kitchen stoves, such as fried, boiled, stir-fried, spicy salad, grilled, to reduce the problem of too many orders at one stove causing food to be delayed. 5. There are both medium and high-priced menus for customers to choose from the Star group menu, high sales, high profit, and Question Marks, low sales, high profit. Importantly, consider the profit in "baht" per dish because high prices do not always mean high profits. For example, some menus sell for 250 baht with a profit of 80 baht, but some sell for 199 baht with a profit of 99 baht. Which one should be sold? Calculating the cost is very important. 6. The menu on this page should have pictures of every menu. As for the presentation, it does not have to be neat and tidy. If you want to present something in particular, put a larger picture than the others. You can also label it with “Signature Menu” or a message that stimulates your desire to try, such as “Once in a lifetime” or “You must eat this in this life”. 7. The recommended menu does not have to be just food, drinks or desserts. You can also put it on the recommended menu page. 8. For restaurants that do not have many menus, change the recommended menu page to a set menu instead. Take the menu that you have and make it a set that is worth it, but when calculating the cost and selling price, you will make a profit. For other menu pages, as mentioned, you can apply the recommended menu page principles. In particular, the pictures directly affect the decision. If you want to sell a menu, put a picture of that menu to make it stand out, big, and look so delicious that you have to order it. Don't forget to include the name as well. The name of the menu is also important. Some restaurants have specific names, meaning only the owner knows what the menu is. Customers don't know what the menu is. There are no pictures to look at, so in the end, they don't order. Therefore, if you want to name a menu strangely, you need to have pictures for customers to see. The font also has an effect. If you want to emphasize a menu, make it bold and stand out more than the others. This is also a way to spell out for customers to choose. As for menus that don't make much profit, hide them. Make them small. You don't need pictures, for example, plain water. Click here to read other articles. Limited restaurant seating: How to adjust strategies to increase sales? Reduce, increase profit! Invite you to "Lean the whole store", reduce the chance of losing money, negative profit. “Meal Kits” a new way for restaurants to generate income Save costs, create cash flow, a survival for restaurants Click to read interesting articles from Makro HoReCa Academy. A beginner opening a restaurant Restaurant Management Marketing for Restaurant Business Restaurant Interview Be smart when buying and using when choosing ingredients and equipment. Food recipes
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All kinds of berries, healthy and good price!
Berries are fruits that are known for their health and beautiful colors. Berries are both sour and sweet, and have a fragrant smell. There are many types of berries, including mini and round sized berries. Berries are healthy fruits rich in antioxidants, help slow down aging, nourish the eyes, and make the skin radiant. Eating them does not make you fat, and helps prevent colds, cancer, and many other diseases. Berries can be used to make a variety of menus, both savory and sweet, as well as drinks. A popular menu using berries as ingredients is smoothies, which are a favorite drink for many health-conscious people. It is also a menu that is not difficult to make. Just put various fruits in a blender and you are done. In addition to being delicious and tasty, it is also good for your health. You can buy frozen berries at Makro, which is a source of complete frozen berry products. We select ingredients during the best harvest period (In-season crop), so you can be sure that the products are of high quality. They are produced from a standard factory by going through a food preservation process with a temperature of -18 degrees Celsius to stop the growth of microorganisms, allowing the products to stay fresh and be stored for a long time without the need for any preservatives. It also allows restaurants to estimate their costs and profits accurately. Entrepreneurs have quality ingredients to use all year round without having to worry about the products running out. You can buy frozen mixed berries that include: Blackberry 25%, Cranberry 22.5%, Blackcurrant 22.5%, Raspberry 20%, Blueberry 10% MakroClick Strawberries, a winter fruit, have a sweet and delicious aroma and many health benefits. They are rich in many nutrients and are considered a fruit for health and beauty. They contain antioxidants such as anthocyanin, quercetin, and kaempferol, which help inhibit various types of cancer-causing substances. They are high in vitamin C. 100 grams of strawberries contain 58 milligrams of vitamin C. In addition, strawberries are a low-calorie fruit, have no cholesterol, and are high in fiber, making them ideal for those who want to lose weight. Strawberries can be used in a variety of dishes, such as strawberry banana yogurt smoothies, strawberry bowls, strawberry cakes, and strawberry cheese tarts. Frozen strawberries from Makro are selected from the A13 strawberry variety, which is a variety that gives red color both on the outside and inside of the fruit. When used in cooking, such as smoothies or cakes, they will give a beautiful color. They can be purchased at Makro Click. Blueberries Blueberries contain a large amount of anti-oxidants and are also rich in vitamins C and E. Regular consumption of blueberries helps fight free radicals, helps slow down cancer cells, helps slow down aging, nourishes the eyes and retina, reduces inflammation in the body, and nourishes the nervous system, allowing the brain to function at its best. If eaten continuously, it can reduce blood clotting and triglycerol. It is low in calories and helps control weight. It is high in fiber. Blueberries can be used to make a variety of menus, such as blueberry muffins, blueberry pie, blueberry cheesecake, pancakes with blueberry sauce, salmon steak with blueberry sauce, and beef steak with blueberry sauce. You can buy frozen blueberries at Makro Click Raspberry Raspberries are low in fat and calories and are rich in fiber. They help with the digestive system. They contain antioxidants, help stimulate the body's immune system and help prevent various diseases. They help prevent Alzheimer's disease and memory loss. They also contain important minerals such as magnesium, manganese, potassium, copper and iron. They help control the circulatory system to function normally, help reduce blood pressure and increase the production of red blood cells. Raspberries can be used in a variety of dishes, such as raspberry cheesecake, raspberry tart, raspberry jam, raspberry panna cotta, raspberry smoothie and raspberry ice cream. You can buy frozen raspberries at Makro Click Cranberries contain antioxidants that help prevent and reduce the risk of breast cancer, lung cancer, colon cancer, ovarian cancer, and prostate cancer. They also have properties that help kill bacteria, relieve bladder inflammation, and prevent heart and blood vessel disease. They also improve eyesight, prevent urinary tract infections, and prevent diabetes. They also help the intestines function better. Cranberries can be used in a variety of dishes, such as cranberry muffins, cranberry cookies, baked chicken with cranberry sauce, cranberry juice, and cranberry smoothies. You can buy frozen cranberries at Makro Click Blackberries Even though blackberries are small in size, they are rich in many benefits such as vitamin C, antioxidants, and anthocyanidins which help slow down aging, increase the body's collagen production rate, reduce the risk of heart disease, and reduce the risk of cerebral infarction and colon cancer. Nowadays, blackberries are very popular and are used to produce beverages and both sweet and savory dishes. They also help with weight control. Blackberries can be used in a variety of dishes such as blackberry pie, blackberry cheesecake, blackberry jam, and blackberry tea. You can buy frozen blackberries at Makro Click Mulberry, or as Thai people know it as "ลูกมุ่น", is a fruit that is small in size but is full of nutritional value and has many benefits for the body. It can help reduce blood sugar levels, has anti-inflammatory effects on colon cancer, helps nourish and prevent memory deterioration, and prevents heart disease. It can be used to make a variety of menus, such as mulberry juice, mulberry tea, and mulberry yogurt. You can buy frozen mulberries at Makro Click Information credit from https://medthai.com/ https://www.lovefitt.com/healthy-fact/Strawberry-full-recipe-of-health-benefits/
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7 menus to create a career and make money!
After the easing into Phase 3, people started to return to work and the atmosphere came back to life. However, I believe that many people have been more or less affected by the virus. Therefore, we must adapt and create opportunities from this crisis. The opportunity to generate income from a side job or a new career like selling food is a channel that everyone can do because it requires little investment, does not take long to open for sale and generate income, and most importantly, the return on investment is fast. This time, we recommend 7 menus that can create a career and make money! Just by watching, you can make it yourself. We reveal every ingredient, every secret to a delicious taste! Like a professional, so that everyone can turn the crisis into an opportunity to get back on their feet again. Sticky rice with fried chicken is always a best seller. 3 most popular pizza toppings French Fries Shake, enhanced with cheese and paprika 7 toasts Sticky rice with grilled pork, easy to sell, no need to marinate Cold drinks in bottles increase the chance of buying more than 1 bottle. Omelet rice can be sold anywhere and anytime. Easy to eat makes it even more attractive and can easily draw money from our wallets. Sticky rice with fried chicken, an all-time best seller Just the aroma of chicken can attract customers. And if you try eating bite-sized pieces of fried chicken with soft sticky rice, I guarantee that you will quickly have more regular customers. Sticky rice with fried chicken can be sold in the morning, at noon, in the evening, or all day long. Sticky rice with fried chicken can be sold at any time. Buy a career starter kit, sticky rice with fried chicken, click here. The 3 most popular pizza toppings If you have a good location in a market, you must not miss selling pizza, a menu that can sell at a good price. There is a way to increase the value with a variety of toppings, such as the most popular ones, Supreme Seafood, Hawaiian. And by the nature of pizza being sold per tray, it can be sold in greater quantities. Especially on weekends when there are many people together, the pizza has a chance to sell well. Buy the Career Starter Set, 3 Popular Pizza Toppings, Click here. French Fries Shake, add value with cheese and paprika, a snack that Thai people have been familiar with for a long time. Whether children or adults, they all love French fries. And it is definitely delicious food. Very easy to make, just fry and you can sell it. And add value and make it different with cheese flavor seasoning powder or paprika flavor. The location that is suitable for selling French Fries Shake can be sold anywhere that is crowded. Especially in front of a school, the French Fries Shake menu will definitely be a menu that children will love. Toast 7 Whether you sell it in the morning as breakfast or in the afternoon as a snack, it will attract customers. And it's not only delicious, it's also beautiful with a variety of toppings. Customers can have fun choosing toppings, which will increase the chance of buying more. Buy the Career Starter Kit, 7 Toasts, click here. Sticky rice with grilled pork, easy to sell, no need to marinate, a top breakfast menu that everyone thinks of. Of course, it must sell well. Especially now that you can buy ready-made marinated pork and grill it to sell immediately. Easy to make, definitely delicious, convenient to sell. And you can also add a gimmick to make our grilled pork different from others with a delicious dipping sauce that you can buy immediately. Omelet Rice is a popular menu that can be sold anywhere and anytime. The sound of frying eggs and the fragrant smell of omelet easily attract customers to buy it for breakfast. But if you want an outstanding omelet, you have to add a variety of toppings or fillings for customers to choose from. In addition to being sold in places where people are busy in the morning, omelet rice is also a popular menu item at events. So get ready to go to events! Cold drinks in bottles increase the chance of buying more. 1 Bottles of sweet, cool, refreshing drinks are a menu that office workers or even students buy to drink every day. And the hotter the weather, the more sweet, cool drinks are in demand. It can be convenient to sell and increase the chance of buying more by putting it in a bottle. Putting it in a bottle will increase the number of purchases because it can be bought and kept for drinking at other times of the day. It can be bought home, convenient to carry back. Moreover, you may sell cold drinks in bottles along with other menus because cold drinks in bottles can be made ready at home. In front of the shop, just put it in the refrigerator and it can be easily picked up and sold. Must have for best selling Location Good ! In addition to having an idea and a product that is delicious and tasty, the location is also important. In choosing a location, in addition to having a lot of people, you also have to look at the target group to see if it is suitable for the product you are going to sell, such as: school The main target group is school children, so the price must not be expensive. It is a menu that children eat. The selling time is after school. university University flea market The main target group is students. The menu must be unique, have a highlight, have a gimmick, or be a trending menu. And most importantly, you must be friendly to the customer group so that it becomes a trend among students, which will help you sell more. Flea market next to the office building In government offices, office workers have to work in a hurry both in the morning when they have to rush to work and at noon when they have limited time. Therefore, it must be a quick menu with convenient packaging. The more you can buy it in the building or take it back to eat at your desk, the more likely you are to decide to buy it. hospital From surveying the areas for doing restaurant business, we found that hospital areas are one of the interesting areas because every day there are a lot of customers and sales can be made from early morning until about 3 p.m. The advantage is that normally there are not many restaurant options in hospitals, depending on the size of the hospital. The main group of people who go there are patients and their relatives who are not comfortable walking far to find something to eat and have to wait to be called in line, which is good for food or drinks sold in hospitals. Gas station Nowadays, gas stations are not just places to stop and fill up with gas and then go. Day by day, gas stations are being developed into little community malls. Some gas stations have almost become centers for food, drinks, and souvenir shops. Of course, the adaptation of gas stations like this has made the area inside the station another interesting location because there are people using the services in the area continuously. You can learn more about it. Learn about choosing a location to sell >> Online course: Open a shop to get rich with a good location Learn more about online marketing >> Online restaurant promotion course to increase sales 10 times Learn how to market your food to make it look more appealing. >> Course: Create professional food menu images with your mobile phone
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Career-changing virus: Flying Sweet, a hundred-thousand-baht brownie for a Thai Airways captain
Turning a crisis into an opportunity is probably the right motto for the current situation, to encourage everyone to get back on their feet again. Captain Decha - Dechaphon Poolphan transformed himself from a captain of a national airline to create a brownie brand and is one of the people who can be said to have successfully turned this Covid crisis into an opportunity with Flying Sweet, a brownie brand That is trending There are orders for half a month and sales of hundreds of thousands of baht per month. It is interesting how Captain got up and started making brownies and the sales kept soaring. He hopes to inspire people who are facing a crisis and are thinking about starting a career at this time. Start your journey to a hundred thousand brownie Even though it is a part-time job, there must be a system. A side job with a hundred thousand baht in sales per month Ghost Kitchen and 100% online marketing Content Maeketing And management makes customers come back and buy again. Flying Sweet 's next step The captain sends encouragement to everyone. Starting the path to the hundred-thousand-baht brownie A small piece of cake that wants to deliver good feelings and create a good atmosphere at work is what Captain Decha always does when it's time to fly. As time goes by, Captain Decha wants to make it more special, so he started baking with his own hands. Even though he had never baked before, with true determination, in the middle of last year, he invested in a baking course. He emphasized that he started from zero. "I felt that I wanted to give something from what I really did myself, so I thought baking would be better. But I had no background at all, so I searched on the internet and signed up for baking. I went on a free day from flying. It was a bit strange because everyone in the class was women, but we were determined. I learned how to make brownies for 3 hours, and also learned how to make cookies and mooncakes. But in the end, I decided to make brownies." The reason Captain Decha chose brownies is one - because they are snacks that he likes to eat anyway. And two - they fit the criteria of being easy to carry. After that, he started buying equipment to make homemade ones at his condo. He gradually developed his skills, plus he studied more from the internet. When he had it in his hands, he started to adjust the recipe to be his own. During the New Year period, Captain Decha said that he started to get more serious about brownies. At that time, he didn’t think about selling them, but focused on giving them away to relatives and close acquaintances. “We didn’t have to buy gift baskets anymore, so we made brownies to give away. At first, I wanted people around me to try them. I had friends from many places, friends from work, friends from the Kasetsart Demonstration School Alumni Association, and many groups of golfers. We tried to give them some to try. Many people liked them and spread the word by word of mouth that they were delicious, which made us happy and proud.” “I’ve always thought that if I had a side job, it would be great. I thought about trying selling brownies, and then someone asked to buy them because they liked the taste. So I tried selling them because I didn’t have to invest much. If I made them and no one bought them, I would just give them away as usual. Luckily, it started with the intention of not selling them. At first, when I could sell them, I felt that I had already made a profit.” In January, Captain began to seriously study the possibility of making brownies as a side job. He came up with a brand name that reflected his identity as a pilot and sweets, which led to the name Flying Sweet. He also looked at sales channels, focusing on online and customer groups. “At that time, I was still flying, but there were signs that I wouldn’t be able to fly much longer, so I started selling brownies seriously. The last flight was March 19. From that day until today, I’ve been making brownies every day,” said Captain Decha, another person affected by the COVID-19 outbreak when airlines had to stop flying. This reduced his income, but it was just right for Flying Sweet to take off. Even though it is a part-time job, there must be a system. Every day, Captain Decha wakes up early. Then at 6-7 am, he starts making desserts. Every dessert is homemade and he takes care of it all by himself. At 8:30 am, a personal messenger will come to pick up the desserts to deliver. Every day, there are about 10-20 places. At the same time, Captain Decha's wife, daughter, and housekeeper will help pack the desserts into boxes and send them by post all over the country from the North to the South. In the afternoon, Captain Decha will sit down to make an appointment with a customer and plan the delivery route for the next day. In order to choose a route that is worthwhile for delivery, he does not want the brownies to take too long to travel. In the evening, he will take the desserts out of the refrigerator, cut them, and pack them. Then he continues making the brownies until about midnight. "It took a long time to come up with this system. At first, I made 10 trays, which was a lot because I delivered them myself. There were not many customers yet. I could go. But later, I could not deliver them myself because I used that time. I was more productive. So I had to hire a personal messenger. On Saturdays and Sundays, I went back home to Ram Intra. I still delivered some myself. Because I get to meet customers, ask questions, get feedback, and have direct contact with customers. If it’s close to home or on a convenient day, I’ll deliver it myself. We have to meet customers sometimes.” A side job with a monthly sales of 100,000 baht. Flying Sweets' brownies are created from the concept of rich, slightly sweet brownies. "The rich flavor means I put in a lot of rich ingredients and use good ingredients. As for the slightly sweet, these days people don't eat much sweets because it's a health trend. People who eat my desserts often ask if this rich flavor is a loss. I don't make much profit because I think I want people to eat delicious flavors." Flying Sweets offers 4 flavors of brownies: Nutella Brownie, Creamcheese Brownie, the original flavor that I learned from the beginning, and further developed Macadamia Brownie and Matcha White Brownie. In addition, a new flavor, Espresso Brownie, is about to be released. At the same time, it is also offered as a set menu: the Multi-Hearts Brownie Set, which has 6 pieces in one box, mixed flavors, and the Mixed Set, which has 9 pieces in one box, mixed flavors, so that customers can choose conveniently, taste a variety of flavors, and easily remember them. "These days, I still develop my desserts every day because I make them myself. So I know what the weaknesses of each topping are. I always try to fix them. My desserts will get better every day because I know what I want to improve." That's how Captain Decha explains the unique characteristics. And it has created a difference that is popular and can generate sales during COVID-19 of more than a hundred thousand baht per month and there are advance orders for more than half a month, which when the MHA team tried to order, we had to wait for more than 1 week. Ghost Kitchen and online marketing 100% Flying Sweets is considered a Ghost Kitchen brand, meaning it has no physical store and sells only through online and delivery channels. “At that time (in March when we started selling seriously), everyone had to stay home and quarantine themselves. There was only online channels. The first one was the Line Official Account, about 60-70% because I was already using Line, so I could connect directly and answer customers directly. But if it was a personal Line, it didn’t seem like they were really serious about selling. There had to be a brand that had an identity. When answering customers, I wanted to use the shop’s Line to answer. There were also various functions for food sellers. It was quite convenient to post and broadcast.” In addition, an important turning point in promoting the shop online was when universities set up their university marketplace groups on Facebook. Captain Decha introduced his story and Flying Sweets, which gained widespread attention. This made people more familiar with the brand. There were people who called to order brownies and could barely answer the phone. People who had tried the brownies also commented to give encouragement. Content Marketing And management makes customers come back to buy again. Captain Decha explained that “Mostly I take care of customers directly. Sometimes there are problems with EMS delivery that arrives late. Customers are worried that the dessert will spoil. I take care of everything myself. They are impressed. Some people send things and there are mistakes. I send them again. They share their impressions on their social media. This makes people know me more. At first, people who come to eat want to try Captain’s dessert. But later, there are people who have eaten and are addicted. About 30% come back for more.” In addition, every day before going to bed, Captain Decha will write a story post on Line and Facebook. He tries to post cute messages or other aspects about the brownies. He doesn’t just want to sell them. This is to make customers and the brand closer. They have a good friendship and feel like they are one family. This is another connection between Captain Decha and customers. The next step of Flying Sweet If the aviation industry resumes flying, Captain Decha will have to return to his normal duty on Nok Lek. But of course, he already has a plan for the next step for Flying Sweet, such as, “I think that in the beginning, I won’t be flying much. On the days I fly, I have to make up for it. If I’m not there, the most I can do is for 2 days because right now, I probably won’t be gone for long. As for my family, everyone is helping each other. When the situation returns to normal, my daughter has to go to school, which helps me a lot these days. I can’t get this many orders by myself because I have good supporters and a team. Everyone is helping each other. As for the next step, I have to find more people to help. I’m looking for a way to expand. My dream is to have a shop so that I can meet and interact directly with customers.” The captain sends encouragement to everyone. From someone who never had his own brand, starting from scratch to making a dessert brand with hundreds of thousands in sales, the important thing that brought him to this point, Captain Decha said that planning is important. “At first, I didn’t do much, but I came up with a new plan to improve it. I studied and found information, looked at who we intended to sell to, what were the weaknesses of the desserts, and tried to improve all the time. Another thing is sincerity with customers. I intend to make the most delicious desserts and not take advantage of them. So when we put sincerity into it, the desserts will definitely come out well. And customers will know how sincere we are from the desserts we give them to eat.” While the COVID-19 crisis is improving in a good way, after this, many people who have been affected will have to start recovering themselves again. Captain Decha also offered encouragement to entrepreneurs and those who are looking for a way to start creating something for themselves. “Every profession has been affected. I was hit hard because I couldn’t fly. My income has decreased a lot. It was suffering. But the epidemic has come. One day it has to go. But we are still here. I want to encourage you that it will pass. For those who are thinking of doing something, sometimes you can’t think of what to do. We have to try to do it to find out what you like. One day we might find something we can do and like. It might be an additional income. At first, I didn’t know that I liked making desserts. But I went out and tried it. If I hadn’t signed up for the baking course that day, I might not have come to this day.” “Everyone can start something new that they’ve never done before. We just have to be determined and try. I tried and failed, but that also taught me new things. We need to have a growth mindset that we can develop ourselves. No matter what problems we encounter, we just have to find a way to solve them. It will pass. I’ve learned many things in this business that I’ve never done before. I tried Line OA and Facebook pages, even sending mail, and buying ingredients, meeting customers, which I’ve never done before. I just started. I got to know many people, which are all profits in life.”
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A variety of ingredients from around the world can be found in your restaurant with Ocean Gems frozen seafood.
I believe that every restaurant wants to have a variety of ingredients to serve menus that meet customer needs as much as possible. But when stocking a variety of ingredients, what follows is the loss of ingredients, which increases the restaurant's costs. Especially fresh seafood ingredients, there is a great risk of loss. Frozen seafood that comes from sources that meet international standards. Ocean Gem selects quality seafood from good sources around the world, making it a good choice for restaurants. Maintain quality, freshness and deliciousness for a long time from the source Freezing principles to maintain the best quality Your shop can also have a variety of ingredients from around the world. Well preserved, maintains good quality Easy to dissolve, convenient to use Maintain quality, freshness, and deliciousness for a long time from the source. Frozen seafood, if processed correctly, from freezing at temperatures below freezing, transportation, storage, and thawing correctly, the seafood will maintain its taste and texture very well. The better the quality before freezing, the better the freezing will be to maintain that condition and prevent the growth of microorganisms in the food. If the restaurant chooses to use frozen seafood, it will have raw materials that meet customer needs and can control the raw material costs very well. Freezing principles to maintain the best quality Freezing is a food processing process using appropriate equipment, Individual quick freezing (IQF), which causes water to crystallize (Ice Crystal Formation) quickly. There is a change in the condition causing the water in the tissue of the raw material to turn into ice. Microorganisms are therefore unable to use the water for growth. This process also preserves the texture of the product because the ice crystals are very small, so they do not destroy the texture of the product. Freezing seafood is therefore one method that helps extend the shelf life of raw materials. The freezing process is divided into 3 The steps are: Step 1: Pre-Cooling is to cool the raw material down to the freezing point. The temperature in the raw material will drop quite quickly to the temperature which is the freezing point of water. But the water in the raw material will not freeze. Step 2: Freezing (Latent Zone) is to change the water in the raw material into ice by removing the latent heat. But the raw material has not frozen. Step 3: Freezing the water in the raw material (Sub-Cooling) is to cool the raw material down to a temperature below the freezing point, which is -18 degrees Celsius. The product will be completely frozen and must be kept frozen in a cold room. Before using, it must be thawed to get the raw material that is fresh, no different from general fresh raw material. Your restaurant can have a variety of ingredients from around the world. When freezing allows for more transportation options, restaurants can have the best quality ingredients from the best sources around the world to serve their customers, and have ingredients available all year round without shortage. Importantly, when your restaurant has more outstanding ingredients, it will definitely make you stand out and be able to use this as a highlight to attract customers. Frozen Hokkaido squid tentacles from Japan. Selected quality squid with good flavor, through a quick storage process to maintain freshness. Produced in a factory with international standards, ready to cook, convenient for cooking. Can be used in a variety of delicious menus, such as grilled squid tentacles served with seafood sauce, squid tentacle salad, squid tentacles stir-fried with salted eggs, takoyaki. Whole raw mantis shrimp imported from Indonesia with quality control from the time of catching and immediately put into the freezing process at -45 degrees Celsius to maintain freshness, firm meat, sweet taste, served and plated beautifully, sold at a good price and can be a signature menu of the restaurant that is unlike any other, such as grilled mantis shrimp, fried mantis shrimp with garlic, mantis shrimp roasted with chili and salt. Half-shell scallops with eggs, imported from Chile, raised using the hanging net bag method, firm flesh, naturally sweet taste, ready for you to grill with butter or bake with cheese. Fresh, peeled, frozen blue swimming crab meat imported from Sri Lanka. Quality is controlled from the time of catching, peeling, and immediate freezing, resulting in meat that is firm, fresh, clean, and sweet in taste. Ready to make popular menus that completely satisfy customer needs, such as stir-fried crab with curry powder, crab fried rice, crab omelet, crab curry with betel leaves. Whole cooked stone crabs imported from Chile, selected for firm, sweet and soft crab meat. Can be used to make special menus of the restaurant, served to large tables, good price, such as grilled or steamed stone crabs served with seafood sauce, glass noodles with baked emperor crab. Whole boiled mussels imported from Iceland, raised using traditional Irish fishing methods, resulting in large mussels with a good texture and sweet flavor. Can be boiled or grilled and served with a delicious dipping sauce. Squid imported from Vietnam, selected for quality and size, resulting in fresh, sweet and large squid. It can be used to make many popular dishes, such as grilled squid, squid salad, shrimp and squid salad, stir-fried squid with holy basil. You can buy the best quality frozen seafood from Ocean Gems at a Makro branch near you. Store well and maintain good quality. You should check the packaging from the beginning. Choose to buy frozen food that is in good condition, with no stains, leaks or tears. When buying frozen food, you should quickly store it in the freezer. Do not let it thaw because the water in the food will flow out, causing the food to lose its taste and nutritional value along with the water. Good quality. Easy to thaw, easy to use The best way to thaw frozen seafood is to leave it in the refrigerator for about 8-10 hours to let the frozen meat slowly thaw and break down the ice crystals that stick to the meat fibers slowly. This method may take quite a while, but it will prevent the meat from losing its taste and texture. Another way is to put the frozen meat in a sealed plastic bag and soak it in cold water until it is completely submerged for about 2-3 hours or until it feels soft to the touch. Cold water helps transfer heat from the outside air and maintains the surface temperature of the food so that it is not too high. Therefore, the taste and texture of the seafood can be maintained well. The water should be changed every 30 minutes to make it thaw faster. However, it should not be soaked in warm water because it will make the food thaw too quickly and lose its taste. What should not be done is pouring or soaking it in warm water because it will make it thaw too quickly, the texture will be mushy, and the taste will be lost. When thawed frozen seafood, the amount to thaw each day should be determined because if it is refrozen, bacteria may grow. Once the ice is thawed, preparing the ingredients before cooking is not difficult. Just tear open the package and cook it. Choosing frozen seafood not only helps control costs, It also reduces the hassle in the preparation and cooking steps. Credit : http://elearning.psru.ac.th/courses/152/Chapter%209/Chapter%209%20Processing of aquatic animals by freezing.pdf
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Best seller! Nothing to stop E.HOI boiled cockles from condo kitchens to sales in the hundreds of thousands
One trend that is currently of interest to those who want to have their own food business is cooking food at home without having a storefront and selling it through online channels or various platforms, with delivery services serving delicious food to customers' homes. E.HOI, a restaurant selling boiled cockles with spicy dipping sauce, is a clear example, which Ms. Ice-Waranya Musikachai Started from a kitchen in a condo, selling only one menu, but was able to generate hundreds of thousands of baht in income. And now, she has expanded by opening a shop, selling both offline and online channels, expanding her customer base and increasing sales. It's very interesting how she thought of it and started building this brand. Starting from a square frame Create a brand that focuses on a single product and is the best. An online clam shop that uses technology perfectly Quality online food shops must be good and the pictures must be as shown on the cover. Adapting to COVID-19 Encouraging advice for beginners Starting from a square frame It would not be wrong to say that E.HOI was born from a square frame. Because Khun Ice lives in a condo room in the middle of Bangkok, her lifestyle is to order food from applications and delivery every day. No matter how far away the famous shop is or if she doesn't even know where the shop is, if it's delicious, she'll order just by pressing her smartphone. This sparked some ideas for her. "We come from a family that does business. We grew up with grocery stores. We already know that business requires investment and what we have to do. And Ice herself likes to cook and is in the kitchen. One day, I was watching a TV program that talked about cockles. Ice saw the picture and thought that the product should be more valuable. She could take a picture and attract customers. It looked delicious, even though she doesn’t eat shellfish. But the people around her, both her friends and family, ate it. She thought that the average person would eat about 80% of the time. So she thought that there was no need to make something that she ate. She tried making it for other people to eat.” It turned out that anyone who ate the cockles she made was addicted. Create a brand that focuses on a single product and is the best. She is another person who dreams of having her own business, even though she never thought she would get into the cockle business because she doesn’t eat fish or shellfish. However, when the idea began to take shape and she was determined to do it seriously, the birth of E.HOI began in a square room on a condo. “E.HOI was established with the intention of making the best product right now. The goal was to sell the best cockles. If you think of good cockles, delicious cockles, quality that doesn’t disappoint, and delicious dipping sauce, it has to be E.HOI.” Even though she doesn’t eat cockles, for her, that wasn’t a limitation. On the contrary, it became a matter that made her have to study and learn more deeply to cover her weaknesses. She started by searching for cockles. “Once I decided to do it, Ice studied it to the utmost. When I started, there were many obstacles. I had to learn, try and make mistakes. Investing 3,000 baht and opening a shop was right for me, but it was just superficial. If I didn’t study more, it wouldn’t have been possible. The first factor was the raw materials. I wanted cheap raw materials to make the most profit. It turned out that there were many species of cockles, such as Indian cockles or Malaysian cockles. I tried ordering. In conclusion, the cost price is different, but the quality is also different. Two - Regarding the middleman, we have never met him, so he sent us bad products. We have no right to demand anything because we do not know where he is and cannot track him down. Ice tried ordering continuously. In the end, we were lucky to find a straightforward seller. Because he saw that we were a newbie, we talked and told him about the problem. Ice did not have much background. If you can help, please give me some advice. I asked for information directly. I received advice on everything. No cheating. If there is a problem, I can file a claim. For the taste of the cockles, she relies on people around her to help her decide, so she can receive feedback and make improvements until there are no more criticisms. “At first, I didn’t sell through food ordering applications. I mainly sold through Facebook and Line, which were mostly my friends who supported me. They criticized me without any consideration, they would directly scold me. If it wasn’t good, I would fix it. It was like buying knowledge until I thought that the taste of everything was good, so I started selling through the application. I would also listen to feedback from customers. I would tell them that the products sent in this lot were from this pond. Tell me if they were different or not. Which one is better? They would explain it to me.” With her determination to study, learn, and experience from trial and error, she is now skilled at selecting cockles. She can tell which cockles are delicious or not by looking with her eyes and smelling. Each place has different cockle shells and different smells. Currently, what E.HOI sells are pond cockles or farmed cockles, which have full shells, thin shells, no smell. They are easy to open and the price is quite high. “They are with us every day. They are almost like friends. Blind people still have to learn how to live their lives. Ice is the same. Even if they don’t eat them, they have to replace them with something else that they can’t.” An online clam shop that uses technology perfectly E.HOI is a boiled cockle shop that started in a condo and sells through online delivery platforms. In addition, she orders all the ingredients online. With today’s communication technology, it is very convenient. If you choose to use it well, you will have more opportunities to become an entrepreneur, even without leaving home. “Nowadays, communication technology is very important and it also saves a lot of energy. If I go to buy cockles myself, I can’t carry 20-30 kilograms a day. I also have to buy other things. I definitely can’t do it alone. So Ice chooses to order cockles via Line. I order packages via various applications. It’s like someone goes shopping for me. When I wake up in the morning, I can push them up to my room to sell them because we know how to use technology in our business more. However, there may be transportation costs and trial and error. For example, the cost of transporting cockles from the pond is 500 baht.” Quality online food stores must be good. And the picture must be as shown in the picture. A restaurant without a storefront that focuses on selling online or via application, by delivering, or what is known as a Ghost Kitchen, is a new trend that is gaining a lot of attention due to the readiness of various platforms that support food delivery, including reducing the cost of managing the storefront. E.HOI also had its origins as one of those. Something to think about is, as a new restaurant, how can you build trust with customers? Ice explained this issue in a thought-provoking way, saying that building your own brand and image is important, and the food pictures must be as shown in the picture. “We must not lie to customers. When you receive the product, it must be as shown in the picture. If the product you receive is not as shown, customers will definitely order it for the first time and only time. Nowadays, there are people who take E.HOI's food pictures to open their own restaurants. Our customer took a screenshot and sent it to us to show that someone had copied your picture and shop name. He tried ordering it, and it was nothing like what we made.” “What Ice just said may seem simple, but I want to say that everything has details, starting from the cockles. Ice tried and made mistakes until he knew that this was the best. Even though the price is high, he accepted it. He spent the money and wanted something delicious. Even though he paid a little more, but got something better, it was worth it than eating something that didn't taste good. It's better than being disappointed with something he ordered and it wasn't good. This includes us as well. We ordered cheap products but the quality was not good. We really couldn't sell them." This is reflected in the giant cockles, which E.HOI specially orders to be 30-35 pieces per kilogram and 35-40 pieces per kilogram, which is considered a large size. In the market, the size is 90 pieces per kilogram. They also have to be washed thoroughly on a daily basis. After the cockles are boiled, they are opened and checked for dirt and smell before being sent to customers. Ingredients such as chili, garlic, and lime for making dipping sauce are also ordered to sell on a daily basis. Adapting to COVID-19 During the COVID-19 crisis, E.HOI adapted like many other shops. It was a change that could be seen as a positive thing. Since the condo where Ice was staying was an area where there were infected people, she decided to go back home to settle down before deciding to officially open a shop at Talad Sai 2. “I talked to my family that I wanted to continue the business, but the location here is not like the condo. Everyone goes to the market to buy food to eat. If I sold online like the condo, it would be a success. We had to see what we could do with the location. So I went out to open a shop. But going out to set up a shop alone is not like before. So I asked my brother to help. And it became a family business. Now, E.HOI has both a shop and an online shop.” E.HOI opens the shop from 4:00 p.m. to 8:00 p.m. Currently, there are customers both near and far. The original customers still order online. The new customer base is the area near the shop. When there are twice as many customers, the income doubles. Previously, there were an average of 20 orders per day. Orders are increasing to 20-30 kilograms per day, or around 40-60 orders. “When selling without a storefront, we use images for advertising. The disadvantage is that customers will not see the process of making our food before it is ready. Therefore, we only have one chance to present our products. If we make a mistake, we do not have the chance to make amends. However, having a storefront has the advantage of being able to present our products while meeting customers and having conversations. However, the disadvantages are the weather and the cost of renting space. However, the positive effect is that our income increases significantly.” Advice for those who are starting out For those who are starting to open a restaurant or run their own business, Ice gave advice and encouragement that “I want you to look at what you are good at first. First, you have to work in a job that you like and what sources of ingredients are near you. What are the outstanding ingredients in your area that can be used to make a business, such as sun-dried beef? Make good packaging, have a logo, make it interesting, delicious taste, beautiful photos, look delicious, attractive. These factors help the business grow on its own. The most important thing is sincerity, do not deceive customers.” “Doing business has advantages, disadvantages, and obstacles. Selling online, no storefront, but we sell through the application, so we have to pay a percentage, similar to renting a storefront. You have to study the ingredients you will sell well first. Learn well first because there are many people who call Ice and say they want to sell like Ice, but Ice asks back if you know how to store these ingredients. No one has said they know. They just want to do it. If you invest, Ice is afraid that you will lose money. So I want you to learn everything carefully before doing anything because nowadays, technology is easily accessible. You can learn from the internet.”
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Let's analyze "Robinhood", a new and popular food delivery app. Is it suitable for our restaurants?
Launched with great buzz, creating a stir in the restaurant business for the new food delivery app from SCB called “Robinhood ”, especially the selling point of the app is that it does not charge GP fees, which is a pain point between restaurants and the current market-leading food delivery apps. Therefore, it is not surprising that as soon as “Robinhood” was launched and announced that it would not charge GP fees, there was a positive response from restaurant operators. So, let’s analyze what interesting points “Robinhood” has and what types of restaurants it is suitable for. “Robinhood” is kind, free and pays fast. Preparing to open for trial service in July, full service from August onwards Join hands with Skootar to open service areas starting in Bangkok and its vicinity. Clearly announced that we will not participate in the shipping cost promotion war. Conclusion “Robinhood” is kind, free and pays fast. beginning “Robinhood” It is said that it was born during the Covid period. Mr. Arthit Nanthawithaya, CEO of SCB, had to work from home like most people and used the food delivery app service. This made him realize the problems that restaurants have with app service providers, such as the problem of collecting fees or GP 30-35%, which from the perspective of restaurant operators, especially SMEs, is a high percentage that directly affects profits. Another problem is the time it takes to pay for orders to restaurants, which currently takes quite a long time for each app compared to the cash flow needs of SME businesses. This led Mr. Arthit to come up with the idea of producing a platform that meets the needs of entrepreneurs, which led to the creation of “Robinhood” A new app under Purple Ventures Company Limited, which was established specifically for this event, with SCB holding 100% of Purple Ventures shares and having a skilled executive, Mr. Thana Thiarachariya, highlighting the following selling points: No GP fee Sign up for free Order completed, restaurant receives payment within 1 hour. Conveniently access various SCB services Preparing to open for trial service in July, full service from August onwards after the announcement of the launch “Robinhood” SCB has also mobilized a team of almost 100 people to develop this app to be as complete and complete as possible. They are preparing to softly launch it at the end of July to test various systems before launching it fully in August. In the meantime, they are accepting applications from merchants to join as members. Join hands with Skootar to open service areas starting in Bangkok and its vicinity. In terms of transportation or riders, SCB has joined hands with Skootar, a Thai startup that provides document delivery services in Bangkok and its vicinity. Skootar has approximately 10,000 drivers under its management. Although it has never provided food delivery services before, with its experience and various basic systems that Skootar has, including those that will be developed in collaboration with SCB to drive forward “Robinhood” It is not difficult to enter this field. There will be some limitations at the beginning because Skootar does not have a nationwide service network. But at SCB's level, if they are serious, they will not stop at only Bangkok and its vicinity. The goal of providing services nationwide will follow soon. Clearly announced that we will not participate in the shipping cost promotion war. Many people are keeping a close eye on whether a big bank like SCB entering the food delivery market will cause a promotional war to reduce shipping costs to compete with the market leader. The answer from SCB's executives is clear that they will definitely not compete by reducing shipping costs because it is not good for the market system. But what... “Robinhood” What to do is It helps restaurant operators survive in the delivery market without having to reduce the quality or quantity of food. Customers receive the same quality and quantity of food as if they were eating at the restaurant. Provide an alternative for customers So what are the selling points that attract people to use Robinhood's food ordering service? When there is no competition to create promotions to entice consumers to order food, the question that needs to be thought about is, will it please the consumers? At this time, the food delivery market must accept the truth that customers are addicted to subsidizing delivery fees. Don't forget that in the era of food delivery apps, the model was used where the orderer paid for the delivery fee. Until competition came in and the business model was adjusted to have the store be the one to subsidize the delivery fee, which was the source of the GP fee, causing the model where the orderer paid for the delivery fee to almost die. But it seems that... “Robinhood” Choosing to go back to the original formula, which is for the customer to pay for shipping, is a big question: Will it be okay? One approach is: “Robinhood” One option that might be chosen is to invite the store to subsidize the shipping fee. Since there is no need to pay GP, then use that expense as part of the shipping fee so that the orderer does not have to pay the full shipping fee. Instead of using other apps that charge 30-35%, then organize a promotion to help with the shipping fee, not reaching 30%, and the store still has profit left. Conclusion The launch “Robinhood” This is a good thing for the restaurant business. Even though in terms of competition with the market leader, we may not see fierce competition, but from the perspective of restaurant operators, with the offers that have been launched, they are ready to give their hearts to “Robinhood” When asked what types of stores are suitable for joining, the answer is that all are suitable. However, the points that need to be asked in advance are: Delivery area is still limited in the initial phase, covering only Bangkok and some surrounding areas. With the model of not collecting GP, there is no subsidy for delivery fees. Will this be a difficult problem for the customer who orders the food to use the service? However, with the information that is available at this time, it must be said that we have not yet seen the details of the business model. “Robinhood” This analysis is just a perspective based on the available information. But believe me, if a bank thinks of investing in something, it will definitely not be just for fun or to please. Because every investment must answer the question of investors and shareholders: what is the purpose? Therefore, let's keep an eye on this. “Robinhood” Will he really be a kind-hearted thief? For restaurants interested in applying “Robinhood” can be applied through 3 channels: SCB branches, onboard.robinhood.in.th and Call Center 02-777-7564 Image credits: SCB and SKOOTAR Click here to read other articles. Through a Food Delivery App or by motorbike, which is better? Hidden costs and problems that come with entering the delivery system. If you don't know, your shop will fail! Online Marketing: A Tool to Solve the Problem of Location Not Making Money How to shoot Facebook Ads to double your sales!
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Is there too much on the menu at the restaurant? Share how to cut the menu to increase sales?
Normally, every year a restaurant should evaluate the menu items in the restaurant to make adjustments or Revise. Changing the menu has a good effect in terms of helping to control costs and increasing sales for the restaurant. But what are the considerations in cutting out which menus and keeping which menus? Let's follow along. The more menus, the higher the cost. Which restaurants are like this? The menu has 10 pages, each page has 10-20 dishes. Customers flip through and can't decide what to order. There are so many. In the end, they decide on Pad Krapow, Rad Na, and just order the same dishes. The remaining dishes and ingredients that need to be purchased and used are all costs that the business owner has to pay in order to wait to sell. This is the reason why the menu needs to be revised every year. To cut out menus that don't sell well to save on raw material costs, take time to focus on menus that sell well and have good profits to sell more, or develop new menus to replace the ones that were cut out to stimulate interest among customers. Which menu items should be cut? Sales statistics will tell us. The Revise process will be very easy if the restaurant uses a POS (Point Of Sale) machine because it will be able to pull sales data from the first day of the year until the last day to see how many orders each menu item has each day and each month. This is the reason why modern restaurants should use POS. But if they don't use a POS machine, they must set up a sales recording system, collect each day's order bills, record them in an Excel file or in a book. Whichever method is fine, but make sure that there is a record of each day's sales so that there will be information to use in revising the menu. Just looking at sales is not enough. We need to look deeper into the costs before we can decide to cut back. It's not easy to just look at which menu items sell well and which ones don't and then immediately cut them out. Because sometimes A menu that sells well may not be a profitable menu. A menu that is sold rarely may be a menu that makes us more profitable than a best-selling menu. Therefore, the most important thing to consider when deciding to cut out or keep a menu is to calculate the cost of food for each dish. Once the entrepreneur has the cost of food for each dish and each menu, and knows the sales statistics for each menu, they will move on to the next step. Learn professional techniques for calculating food costs per plate in a free online course. Click here. The final step uses the BCG Matrix formula. Now that we know the sales data and the cost data for each dish, we can categorize the food items using both data using the formula. BCG Matrix Foods are divided into 4 groups as follows: 1. Cash Cow: high sales, low profits. It sounds good, but when you look at the sales figures, you will find that this group is the type that works hard for nothing. Sales are so good that the profit is so little. What you need to do with this group of menus is to consider the cost of raw materials. 2 Star High sales, high profits This is the restaurant's star menu, but that doesn't mean you don't need to do anything with this menu group. One fine day, this menu group may be moved to another group. What you need to do is: Maintain the standard and quality. Develop new menus in this category to maintain the customer base. Most importantly, bring the menus in this category to be recommended so that customers will order regularly. 3 Dogs Low Sales, Low Profits This group should consider whether to keep it or not. If it is found that the ingredients used in this menu category are specific ingredients that cannot be used in other menu categories, that menu should be cut out to reduce the cost burden and prevent waste. 4 Question Marks Low sales, high profits are a menu group that loses opportunities for the shop. Entrepreneurs must analyze and find the reason why customers do not order. Because if more people order this menu group, the shop will make more profit. It's not finished yet, we have to adjust the menu book to make it look "Wow" as well. And this is the step of making a menu revision. Now that we have cut out the menu and know which menu categories the restaurant has lost the opportunity to make a profit from, the next thing that needs to be adjusted is the menu book layout. We should make a recommended menu page, a best-selling menu page, showing only the pictures of the menu that we want to sell so that they stand out and are clearly visible. Including making promotional media to be posted in front of the store and placed on tables to attract customers to remember and be interested in ordering. And most importantly, it is essential to teach employees to promote sales. Click here to read other articles. Limited restaurant seating: How to adjust strategies to increase sales? Reduce, increase profit! Invite you to "Lean the whole store", reduce the chance of losing money, negative profit. “Meal Kits” a new way for restaurants to generate income Save costs, create cash flow, a survival for restaurants Click to read interesting articles from Makro HoReCa Academy. Newbie opening a restaurant Restaurant Management Marketing for Restaurant Business Restaurant Interview Be smart when buying and using when choosing ingredients and equipment. Food recipes
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How many months does it take to get your investment back when you open a shop today? Information that entrepreneurs need to know!
The starting point for many people opening a restaurant or beverage shop is Passion And it often ends with the word “failure” or exhaustion but no profit. Passion gradually disappears and becomes suffering instead. That’s because running a restaurant is not enough to just have passion. You must also have a mission in order to have a chance of success. Especially the first step before investing, entrepreneurs must first assess that: Is it worth investing in this shop to make a profit and get a return on your investment? Which many people also do not do this, which means that it is an investment without knowing the future. But if the entrepreneur has done a financial feasibility analysis or Financial Feasibility This will allow you to assess the possibility of a return on your investment and provide a preliminary answer on whether or not you should invest in opening a shop. The first thing to know is where the funds are used. The first set of data that prospective entrepreneurs need to use to conduct a financial feasibility analysis is: Sources of capital use: What are the available funds used for? What proportions are they used for? As follows What does the investment cost to build a shop consist of? Please provide a complete explanation. Working capital is necessary to have enough for emergencies that may affect the financial status of the store. This capital will be used to keep the store running. What are the operating expenses before opening a shop? For example, marketing costs, location survey costs, or even going to other restaurants to find inspiration are included in this section. Consulting fees, learning costs, etc. are also included. When we know where the investment money will be spent, we will have the initial budget to use for further analysis to see what the shop we will invest in will be like. Is there an opportunity to make sales worth the investment? The data to be used for analysis comes from Study of the market feasibility of How much revenue can this store generate? Estimated cost information For example, raw material costs, operating expenses. When we get this set of information, we add them together by subtracting estimated income from estimated expenses, which will result in net profit, which is not yet a real profit figure because net profit is accounting profit. In this sense, profit may be in the form of assets such as buildings and equipment. Another figure that we need to find is net cash flow, which is actual income and actual expenses, to know how much net cash flow we have each day. All of this information will help us know how much investment the shop we are going to invest in has, how much income we will get back each day, each month, each year, and how long it will take to get net cash equal to the total amount we invested. The most important thing in doing this assessment is that the data used in the analysis must be real data, not guesswork. The goal of financial feasibility analysis is to provide us with four possible returns: Know the rate of return on investment from net profit/investment. Know the payback period. How many months or years will it take to get your investment back? Know the net cash flow value, which is the money we receive in the future that is returned to us as a present value compared to the investment we have now, which is more valuable? Know the rate of return on our investment, what percentage of return will there be in the future , and how to manage investment funds so that the budget does not go over budget. Let's delve into the details of the investment budget to see what needs to be done to set this budget and manage it so that it doesn't go over budget. First of all, we need to know what kind of shop we're going to open, what the shop's concept is, who the target customers are, what the shop's size is, and how much investment is needed. This is basic information first, then we will look at the details such as: Deposit If it is a rental place, how much is the rent? How much is the deposit? Most often, we forget to consider the deposit, which causes us to miscalculate the investment. For example, we have prepared 100,000 baht in capital to open a shop, but the lessor asks for a deposit in advance for 4 months, 100,000 baht per month, totaling 400,000 baht. Problems arise immediately because we did not prepare this money. Therefore, do not forget to check the rental conditions carefully. Design and decoration costs The design budget should be set according to the purpose of the shop design. Set the investment budget for design and decoration in 2 budget ranges: the minimum estimate and the maximum estimate so that we have room to adjust the budget as appropriate. Cost of kitchen equipment, various service equipment It is necessary to specify the details of what items are required. We can discuss our requirements with the interior designer or architect so that they know the budget we have set. They will be able to design according to the budget and based on our requirements. Advertising costs This is another point that is often missed and not thought about from the beginning of budget determination, but often thought about later, causing the budget to be increased. This part must be clearly clarified from the beginning, such as what type of advertising media will be used, in what proportion, what the storefront sign will look like, etc. Cost of raw materials for opening a shop This is also the case. Most SMEs will pay for it later, not in the initial investment budget. It must be clearly stated how much money is needed to pay for raw materials to open a shop, so that they can plan to manage raw materials appropriately. Other costs of opening a shop, such as various licenses Although it may not be a large amount, it is still considered one of the investment items that must be included in the investment budget. Employee costs before opening a store Many people may wonder, is there such a thing? Why do we have to pay employees even though the shop is not open? Don't forget that we have to recruit and select employees to train them first to prepare them for opening the shop, so we have to pay them wages. Utility costs, material costs For example, water bills, electricity bills, meter deposits, paper, pens, and other miscellaneous expenses must be collected. Reserve Fund You should also prepare this part in case you are opening a new shop, there are no customers yet, no income yet, but expenses occur every day. You must have reserve funds to pay for various expenses so that the shop can open for a period of time. At least you should have this money set aside for at least 3 months. Example of calculating the rate of return on an investment (ROI) Now that we know the details of investment analysis and what items need to be considered, let's try to give an example to help visualize it. Suppose that from the various data analyzed, this shop has invested a total of 9,000,000 baht. From the marketing data collection, it was found that this shop will have 3,000 customers per month or 100 customers per day and has an average income per person of 400 baht, which means that this shop will have income per month of 1,200,000 baht. The restaurant's food cost is 35%, which is equal to 420,000 Baht There are other total expenses such as salary, rent, water and electricity bills, which are approximately 500,000 baht. Monthly sales 1,200,000 baht Food costs per month: 420,000 baht Total monthly expenses: 500,000 baht = Monthly profit 280,000 baht If it is annual profit = 3,360,000 baht This information is used to calculate the return on investment (ROI) as follows: Calculation formula = Net profit divided by Investment multiplied by 100 3,360,000 / 9,000,000 = 0.3733 x 100 = 37.33% per year The question is 37.33% per year. Is it a lot or a little? Let's think about it. If we deposit 9,000,000 baht in a bank at the current interest rate or invest it in other businesses, will we get an annual return of 37.33% or not? And if you want to know how long it will take to get your investment back, calculate as follows: Payback period calculation formula = Investment amount divided by net profit Shop investment 9,000,000 / 280,000 = 32.14 months or 2.68 years If we think that with an investment of 9 million baht, it takes more than 2 years to get the investment back, it is acceptable, then we can invest. But if we think it is too long and we want the investment back to be faster, one way is to go back and review the investment to see how much it can be reduced, etc. There are also other important details that those who are thinking of investing in opening a restaurant should know about many issues. Every issue affects the investment decision and the adjustment of the investment format to be appropriate and return the investment in the desired period of time. All details can be learned from the Restaurant Business Feasibility Study Course. Interested in learning for free, click. 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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Summary of measures to "open restaurants" both in shopping malls and Stand Alone
By now, almost all types of restaurants have opened. Only pubs and bars are still waiting for the final time. However, all of them are not fully open because they still have to comply with the regulations of the Center for COVID-19 Situation Administration (CCSA) and various government measures. There are many regulations and there are differences in the details for restaurants in shopping malls and restaurants outside shopping malls. There may still be some confusion among business owners. Therefore, we will summarize the measures and provide recommendations for restaurants in shopping malls and stand alone. Let's see again what's there. Summary of measures/recommendations for opening restaurants in shopping malls and stand alone Measures of the Bangkok Communicable Disease Committee Recommendations from the Department of Health Thai Chana.com, a platform for department stores, shops, and customers to collect information to prevent COVID. Summary of measures/recommendations for opening restaurants in shopping malls and stand alone according to the CCSA's regulations, which were announced on the Royal Gazette website on May 1, 2020, includes the following sections related to restaurants: Key control measures - Clean floors and frequently touched surfaces both before and after providing services and dispose of waste daily. - Have business operators, service personnel, and service users wear face masks or cloth masks. - Provide hand washing stations with soap or alcohol gel or disinfectant. - Leave a distance between tables and seats, including a distance of at least 1 meter while walking. - Control the number of service users to prevent overcrowding. Additional measures - Have screening measures for symptoms of illness, fever, cough, sneeze or cold for business operators, service staff and service users according to their capabilities. - Reduce the time of activities to be as short as necessary by adhering to the principle of avoiding physical contact. - Refrain from drinking alcoholic beverages in food establishments. - Provide a waiting area with seats or standing at least 1 meter apart. - May add measures by using mobile phone tracking applications as appropriate or use control measures by recording data and reporting in some areas. Both the main measures and additional measures of the CCSA are applicable to both restaurants in shopping malls and stand-alone restaurants. The restaurants that will continue to be locked down are pubs and bars. All of these are basic practices that all types of restaurants must follow. Now let's look at the measures and requirements of Bangkok Some (however, the requirements of each province may differ, but the basics must be under the main measures and the measures of the CCSA and there may be more stringent measures) Measures of the Bangkok Communicable Disease Committee - Restaurants: Arrange seats 1.5 meters apart. - The shop must check the temperature of all staff and customers. - Queues to buy food must strictly keep a distance of 1.5 meters. - Shabu, sukiyaki and grilled restaurants do not allow customers to cook their own food. They must order food and have staff serve it. - Rice and curry restaurants must provide transparent sheets between customers and food trays. - Buffet restaurants do not allow customers to help themselves. They must order from a menu. - Alcoholic beverages are prohibited in the shop and customers cannot bring alcoholic beverages to consume in the shop. - The shop must provide hand sanitizer, clean the restrooms every 1 hour, and clean tables and chairs with disinfectant after every customer use. - Air-conditioned shops must stop ventilating every 2 hours for cleaning. Post a sign showing the cleaning schedule in front of the shop. - Staff must wear masks or cloth masks, face shields, gloves, and aprons, and wash their hands every time before cooking and serving customers. Recommendations from the Department of Health The Department of Health is another agency that has issued guidelines for restaurant operators, food handlers, and buyers/consumers who use the service. The details are as follows: Guidelines for Business Operators - Arrange for screening of business operators, food handlers and buyers by observing or asking about symptoms or using a body temperature meter. If a fever, cough, sneeze, runny nose or shortness of breath or a body temperature of 37.5 degrees Celsius or higher, it is recommended to see a doctor. - Everyone must wear a cloth mask or surgical mask at all times when using the service. - Measures to distance between people, stalls, tables and seats for eating, shopping and paying for products of at least 1-2 meters. - Provide enough hand washing facilities with soap and water or alcohol gel for customers. - Clean the floor of the food preparation/selling area, tables and seats for eating, and frequently touched surfaces with a cleaning solution or disinfectant before and after providing service every time. If providing bathrooms or toilets, focus on risk areas such as the bidet handle, toilet seat, toilet flush, urinals, faucets, sink faucets, locks or doorknobs, etc. - Measures to prevent food contamination, such as ready-to-eat food must be tightly covered, stored at least 60 centimeters above the floor, and food must be reheated every 2 hours. Use utensils for picking up or scooping food. By separating cooked food, raw food, vegetables and fruits, do not place any type of food directly on the floor, do not let buyers use bare hands to pick up ready-to-eat cooked food, use food containers that are appropriate for the type of food, etc. - Arrange the environment in the food sales area, such as providing proper ventilation, providing enough containers/equipment for eating for each person, such as food plates, spoons-forks, drinking glasses and serving spoons (for individuals), providing disposable tissue paper, establishing a system for ordering food or reserving tables in advance, online payment systems, etc. to facilitate and reduce contact among service users. - Establish measures to reduce crowding, such as specifying the number of people per area, specifying the time spent sitting and eating, do not organize activities or provide services that cause groups of service users to gather, such as shows with people/live music performances, and refrain from selling and drinking alcoholic beverages, etc. - Provide trash containers with lids in the food sales area, collect trash and put it in trash bags and seal the bags tightly before sending it for proper disposal. - Communicate and publicize knowledge on preventing COVID-19 infection, such as wearing a mask correctly, correct hand washing steps, etc., through various channels. Guidelines for Food Handlers and Operators - If you have a fever, cough, sneeze, runny nose, or shortness of breath, stop working and see a doctor immediately. - Wear a cloth mask or surgical mask and wash your hands with soap and water or alcohol gel before working that requires food contact every time, after leaving the toilet, and after touching dirty things. - Prevent food contamination, such as food handlers must wear an apron, hat, or equipment to cover their hair while working, prepare and sell freshly cooked food, use food containers that are appropriate for the type of food. Ready-to-eat food is tightly covered and stored at least 60 centimeters above the floor, and food must be reheated every 2 hours. Use equipment for picking up or scooping food that is separate from cooked food, raw food, vegetables, and fruits. Do not place any type of food directly on the floor. Prevent buyers from using their hands to select or touch fresh meat/ready-to-eat cooked food directly, etc. - Reduce close contact with service users, such as keeping a distance of 1-2 meters between people, having a food ordering system/reserving a table in advance/online payment, having equipment to receive money, etc. - Operators who clean and wash containers and equipment must wear rubber gloves, aprons, rubber shoes that cover their shins, and use long-handled tongs to collect trash. And put the garbage in a garbage bag, seal the bag tightly, and wash your hands thoroughly every time after working. When you finish working each day, take a shower and change your clothes immediately. Guidelines for Buyers/Consumers - Wear a cloth mask or surgical mask. If you have symptoms of illness such as fever, cough, sneeze, runny nose or shortness of breath, refrain from using services at food shops and see a doctor immediately. - Wash your hands with soap and water or alcohol gel before and after using the service. - Keep a distance of at least 1-2 meters between people. - Plan or choose a food purchase format, such as preparing a menu, ordering food in advance, choosing food and using online food delivery services for speed and reducing contact with food shops/food handlers/service users. www.ไทยชนะ.com Platform for department stores, shops, customers, collecting data to prevent COVID. By now, many people are probably familiar with registering to enter, exit, enter stores, exit stores, enter banks, exit banks, etc. via the platform " "Thai Chana" Which is a government platform for collecting data on department stores, shops and customers who use services to prevent COVID. If infected people are found in any area, it will be possible to know who used the infected area. To lead to tracking people for treatment or quarantine for further observation, including the system to screen the number of people entering the store and notify users. Informs of the number of users in each round whether it is full or not. Or how many more people can be accepted according to the measures to reduce crowding? Stores can register via the website. www.thaichana.com There will be steps to follow. Follow the steps until you are finished and you will receive a QR code. Then, paste the QR code at the store or post it on the store's communication channels to inform customers so that they can scan, check in, and check out and save the data. However, the Thai Chana platform is not mandatory for stores to use. It is just a request for cooperation to use it as a part of helping prevent and reduce the risk of the spread of COVID-19. In the case of shops in shopping malls, it may be necessary to follow the mall's regulations. All of this is a summary of measures/recommendations for opening restaurants, both in shopping malls and stand-alone. The secrets that must be followed are the main control measures and additional measures of the CCSA, including the prohibitions of local agencies. For example, Bangkok. As for other measures, it depends on the potential of the operators to implement them in order to increase confidence for customers to use the service. The more confident the customers are, the better it is, increasing the chances of sales. Click here to read other articles. Save costs, create cash flow, a survival for restaurants Check your status urgently! Is your shop in a "crisis"? With the P&L method 5 ways to reduce food costs without reducing quality! How to shoot Facebook Ads to double your sales! New Normal: Consumer behavior has changed, restaurants must adapt quickly
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Create happiness after the crisis. Prepare yourself with a happy box.
Klong Saen Suk is not only famous for its delicious taste and excellent atmosphere in the Amata City area, where the restaurant is located. There is also an interesting story behind the happiness of the meal, which is the seriousness in learning every molecule of the restaurant business. It comes from the passion for food of Khun Klong - Pairat and Khun Pick - Supamas Kongwiwatthanakun. This opportunity will invite you to reveal the story behind the Klong Saen Suk and the preparation after the COVID-19 situation, which Khun Pick said will definitely have something new. - Open the box of happiness - Running a good restaurant isn't easy...but you can learn. - Cost reduction idea by separating waste - A menu of happiness and a return after COVID-19 - Delicious as always, but with additional cleanliness measures. Open the box of happiness Pick's intention is to make this restaurant a destination for those who love to eat delicious food and a place for people in this area to spend quality time with their families and relax from work. In addition, seeing the potential of the area from the expanding city, he saw an opportunity in the restaurant business. Most of the restaurants are located in Chonburi or Bangsaen and Ang Sila. If there is a restaurant in this area, customers will not have to fight traffic jams and waste time traveling to welcome guests and friends of those who work in Amata City. For the concept of the shop, Khun Pick has done research and set the target thoroughly in order to manage and respond to the target group as much as possible. It is also a good starting point for a business that focuses on the needs of the target group. “The concept of the San Suk Box shop came from research that the customer group would be men. So the target group was set to support executives, engineers, and upper-level factory workers in Amata Nakorn. Therefore, it is decorated with Art Deco with the strength of steel and the shine of glass. If Art Deco is a man, Art Nouveau would be a woman. The lines of steel are graceful,” Khun Pick talked about the idea of the Happiness Box. “I also researched the population of Amata Nakorn and found out that there are about 180,000 people. If we only consider executives, 20% would be about 36,000 people. If you ask who else is in Amata Nakorn, there are villages as well. There are a lot of people who can be our customers. So I started to see the total number of our customers.” Running a good restaurant isn't easy...but you can learn. After deciding to open a happy box shop, even though I had experience in business, when I had to cross over to the food business, it was like opening a new door with many things to learn. “It’s new for us, so it’s difficult in every way. We used to manage other businesses, managing over 100 people in a factory, but when it comes to running a restaurant, it’s a completely different story. There are many nitty-gritty details. The management of people, the operations in the kitchen, the front of the house, the back of the house are all different, which requires us to go into all the details ourselves. If you ask me, passion alone is not enough, you also need to have knowledge.” When it came time to open a restaurant, Khun Kong gained more knowledge by “learning to cook” according to the standard principles. Khun Pick went to study “restaurant management”. When they started taking the first course, Khun Kong Saensuk started construction at the same time. They immediately encountered their first test when the shop design had to be modified in a new way based on the original construction project. “We brought in an architect who designed houses to design restaurants, but it couldn’t continue. The functions were all wrong. The proportions weren’t right. We had to redesign everything, starting from what we were going to sell and what percentage of it would be Thai food. Then we knew how to design the kitchen to suit the usage.” “I just found out when I was studying that A good kitchen is not a big kitchen. A good kitchen is a single chef who is there and can do everything. The chef had to turn from the stove to the counter and pick up the food and put it in the pan right away. There was no time wasted and no tiring walking. We just understood. In the end, we had to disassemble the model. But it was good that there was very little to break.” Cost reduction idea by separating waste The concept of waste reduction is another thing that Pick learned and helped improve the restaurant’s management. “We have to take out 10-12 bags of trash a day because the menu at the restaurant requires a lot of coconuts. And everything from tissue paper, leftover fresh food, to dried food, we throw everything away. So when it’s heavy, we can’t put a lot in the bag, and it will tear. We were shocked that we just bought it, why is it already used up? We sat down and thought that we spent tens of thousands of baht on black bags a year, so we started separating the trash. When we really started to do it seriously, we threw out no more than 2 bags of trash a day. And when we separated the trash, we realized that it also helped us check the stock. Before, we threw it all away together. The dipping sauce cups were missing, the spoons were missing, the forks were missing, they were all gone with the leftover food.” “Cost reduction is like a by-product of reducing waste. We know where to waste. For example, with the pineapple fried rice menu, there was a time when there was a lot of pineapple left over, so we made it into another menu, which was beneficial and provided another source of income for the restaurant.” Reducing waste is not just about recycling, separating waste, or managing waste to prevent pollution, but also about creating the least amount of waste. If restaurants can reduce waste, that means costs will also decrease. A menu of happiness and a return after COVID-19 When asked about the changes after the COVID-19 situation passed, Khun Pick's answer was very impressive because Khun Pick thought that there must be something new added to make customers feel that they have come back again and that we have more than before. “Now we are trying out many things, such as another brand called Madam Pick, which has a menu that is more affordable and not available in the shop. Even our menu book is prepared. If this situation passes, customers will see many things from here again.” In addition, Khun Pick also shared about how to deal with new customer behaviors after the COVID-19 situation has passed. “The service must be good. Normally, we care about this already. But after the COVID-19 situation has passed, people will change their behavior, stay at home more, and order delivery more because they are used to doing that. We are a restaurant with a storefront. We still provide service at the storefront as our main focus. We have to adjust to a new experience that customers cannot find at home. That is, the service must be very impressive. When you come to eat, you will have impressive service throughout the entire meal. Delivery service may not be able to provide this kind of service. The restaurant has to give more than it can.” When it comes to the menu of the San Suk box, for the signature dish here that is always ready to welcome customers, we recommend that you try the taste of Pasta Mixed Fish Roes with Marinated Seaweed. When eating, you will find the texture that has both the chewiness of three types of eggs: shrimp eggs, cod eggs, and flying fish eggs mixed with seaweed. While the noodles are boiled slightly undercooked to make them chewy and have a hint of spiciness from dried chili. In addition, the Thai menu includes Pineapple Baked Rice, Sai Rang Kai Hong, Kaeng Kua Bai Cha Phlu Pu Khanom Jeen, Hor Mok Talay Maphrao On, Khao Maew, which is rice mixed with mackerel that uses butterfly pea water to cook the rice to make it colorful and fragrant. As for Western food, there will be steaks that use premium meat imported from abroad, including Saga Gyu (Kuroge Wagyu) from Japan, tenderloin from Australia, and US Prime from the United States. Pasta Mix Fish Roes with Marinated Seaweed / Pineapple Fried Rice Cat rice / Crab curry with betel leaves and rice vermicelli Still as delicious as ever, with additional cleanliness measures Of course, when the shop reopens, the new system must be set: cleanliness measures. The Happy Box shop has issued strict new regulations and announced them to customers via the shop's Facebook Fan Page to ask for cooperation and adjust expectations before receiving the service. - Before receiving the service, everyone's temperature will be checked. - Before receiving the service in the shop, please wash your hands with the alcohol provided by the shop at the entrance. - The shop arranges tables with a distance of 1.5 meters between tables. - Please wear a mask while waiting for food. - The shop does not serve alcoholic beverages in the shop, except for take-away during the time specified by law. - After stopping the service for every period, the shop will turn off the air conditioner and open the door to let the air circulate, clean the tables, seats, and contact surfaces with disinfectant and spray food-grade disinfectant every time. - Every touch point such as doorknobs, door handles, etc. is cleaned every hour. - Every time after customers use the service, the shop cleans the tables and chairs with disinfectant every time. - The shop opens for service during specific hours. The coffee shop opens from 10:00 AM to 7:00 PM, and the restaurant opens from 11:00 AM to 2:00 PM and 5:00 PM to 7:30 PM. And with the distance between tables of 1.5 meters, the number of seats is reduced. The shop has informed customers to call to reserve a table in advance. And even though the San Suk box shop has returned to providing service at the shop, delivery is still available.
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“Meal Kits” a new way for restaurants to generate income
If restaurant operators are looking for ways to increase sales, especially during a time when storefront sales have not returned to generating good income as before, “Home Delivery Meal Kits” It is another interesting market segment that can create opportunities to increase sales for businesses. “Home Delivery Meal Kits” Another option for foodies In an era where people’s lifestyles seem to have changed and become unfamiliar, eating is still a necessity in life. And when going out to eat may still be a concern, ordering ready-to-eat food for delivery is easy, but buying ingredients to cook yourself is even more complicated. This creates a new option for people who want to cook their own food easily and still get the same taste as the menu of their favorite restaurant. That is “Meal Kits”, a set of ingredients for making your own meals at home. “ Meal Kits” Another opportunity to increase sales for restaurants in the New Normal era With the city lifestyle that is full of rush, there is rarely an opportunity to go to the fresh market to buy ingredients to cook and eat at home. But many people may be familiar with “ Meal Kits”. It's good to be safe because nowadays in the Fresh Mart section of supermarkets, you can see various types of food ingredients being prepared in sets ready for you to take home and cook, including ingredients, sauces, and seasonings. Even if you have no cooking skills, you can still make fresh and delicious dishes yourself. Or even in some markets there are “ Meal Kits”. For example, a papaya salad set with papaya strips and all the ingredients ready to be pounded in a mortar is delicious. But for restaurants, you will almost always see “ Meal Kits”. Very few, even though if you look at it from the sales opportunity perspective, restaurants can easily create this product. Because they are ready in terms of both recipes and customer base, they just need to change from preparing food to be cooked and served in the restaurant to preparing a set of ingredients for the restaurant's menu for customers to buy or order to cook at home, increasing the opportunity to create sales and expand the customer base. From the customer's perspective, it is considered a fun thing to be able to cook a menu from their favorite restaurant by themselves to eat with their family. Which customer groups are suitable for? “ Meal Kits” In America, there is a start-up business that is specifically marketing “Meal Kits” called Blue Apron After its launch in 2012, in just three years, in 2015, Blue Apron sold over 2 million “Meal Kits” to customers nationwide, generating over $20 million in revenue per month. As a result, in 2017, Blue Apron went public and has continued to operate its “Meal Kit” business. Blue Apron's target customers are modern urban people who are starting to pay more attention to what they eat and are interested in cooking simple, just-right meals at home, without having to buy a lot of ingredients at a time to cook just one serving. Blue Apron has therefore created “Meal Kits” that contain the right amount of ingredients for each serving, leaving no leftover ingredients to rot. In our country, restaurants can follow Blue Apron’s lead and create sets based on the number of people, such as sets for 1-2 people per serving. The customer base is no different: urbanites, people living in condos, dormitories, or the restaurant’s customer base who are unable to come and eat at the restaurant often can offer “Meal Kits” for people to order and cook at home. Take the case of Blue Apron's marketing as an example. Blue Apron charges a membership fee, and customers can choose the size of the meal they want to serve and how many sets per week. The menu changes every week. In Thailand, we can do the same with Blue Apron. It's like tying the food to customers, and they can choose which menus they want each week and how many people they want. Or if this method is too complicated, just do the basics, which is sell through the restaurant's online channels and various delivery platforms. You can choose the restaurant's best-selling menus to make "Meal Kits." The important thing is to not forget to tell how to do it. Even though it is a ready-to-cook ingredient set that has everything prepared in the right amount, if the cooking method is not provided, the taste and appearance may not be as expected. Therefore, the cooking method should be provided step by step to ensure that the menu is as close to eating at the restaurant as possible. Although “Meal Kits” may not be a large market segment that generates the main income, there are quite a few customers who like to cook for themselves, which can generate additional income for the restaurant through “Meal Kits” products. Just imagine how awesome it would be if we, as customers, could cook the signature menu of our favorite restaurant and eat it at home. It also makes customers feel involved with the brand. Photo credit: : The Local by Oam Thong Thai Cuisine, Thung Kaen Isan Food, and Blue Apron website Click to read other articles. You can get it here. Save costs, create cash flow, a survival for restaurants Check your status urgently! Is your shop in a "crisis"? With the P&L method 5 ways to reduce food costs without reducing quality! How to shoot Facebook Ads to double your sales! New Normal: Consumer behavior has changed, restaurants must adapt quickly
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We must not give up. No matter how many crises there are, we can get through them. Unveiling the recipe for making fried pork shop, "Je Jong" in the era of the virus.
Although the situation has shown signs of improvement after the relaxation of measures for restaurants, it is still a challenge for restaurant owners. 'Jay Jong-Jongjai Kitsawang', the founder of the Je Jong Fried Pork shop, is part of the chain of this crisis. Since the virus started spreading at the beginning of the year until the summer when the lockdown and curfew were announced, Je Jong Fried Pork shop has continued to operate normally in all 12 branches, adjusting strictly to the situation and government measures. Je Jong has been constantly adjusting herself to keep up with the situation, as well as learning and looking for opportunities, until it became a new channel, such as selling rice at the back of a truck, which generates income for the unemployed and supports her own fried pork factory. It is an example of Je Jong's adaptation, an icon of a never-give-up fighter. This time, Je Jong has come to share her experiences over the past three months as a guideline for restaurant owners to use as inspiration. Adapt quickly, change sales methods quickly, and make good profits. There are always new opportunities. A rice cart sale project that was born from a problem. Recipes for restaurants to survive the COVID-19 crisis Doing business that thinks about society, sharing happiness from Je Jong's fried pork Adapt quickly, change sales methods quickly, and make good profits. Auntie Jong's fried pork shop is still open as usual during the COVID-19 outbreak. It still sells well. There are always customers coming to choose delicious food to eat. Until it can increase income to tens of thousands of baht per day, which Auntie Jong said came from adjusting to the situation and changing the sales. The summary of methods is as follows. 1. Adjust the storefront Some of them had already been adjusted before the PM2.5 dust problem, such as making a cabinet for storing food. And after the social distancing measures were implemented, they were adjusted according to the government's measures, such as closing the zone inside the shop to prevent outsiders from entering, making clear lines to separate the distance between queues, creating queue cards to prevent customers from standing together and to make it more orderly. 2. Adjust the menu The rice and curry menu has been discontinued and only fried pork and fried food will be sold, as these are easy and convenient dishes to eat. 3. No layoffs Currently, Ms. Jong has to take care of over a hundred employees at 12 branches and the lunchbox factory. During the COVID-19 crisis, she did not reduce her staff in any way. Everyone still works as usual, except for some welfare reductions to be in line with the income in each part of the shop. For example, each branch will have a manager, and some branches with reduced sales will have their diligence allowances cut (but only 2 branches). Or Ms. Jong's lunchbox factory did not provide food allowances to employees in April, but when the situation improved in May, they did not cut it anymore. After the relaxation of measures to allow dine-in, Ms. Jong's fried pork opened for dine-in at 5 branches: Rat Burana, Bang Bua Thong, Watcharapol, Samut Prakan, and Theparak Km. 8. The other branches, namely Rama 4 (behind Lotus), Customs Department, Patpong, Sun Building (Vibhavadi), FYI Center, Samyan Mitrtown, and the Electricity Generating Authority of Thailand Head Office, are in the process of evaluating the situation for another month. In particular, the entire area of the Rama 4 branch has been adjusted to accommodate lunchbox production, so cleanliness and safety must come first. There are always new opportunities. A rice truck sale, a project born from a problem. Throughout April, after the lockdown measures, many people had to work from home, causing office buildings to be quiet. It also affected the rice box factory of Ms. Jong because the group selling in the office could not sell, causing sales to decrease for a whole month. Therefore, a new project, 'Rice Box Sales', was born. The rice box sales are another adaptation to the COVID-19 era and also create jobs for the affected groups. Ms. Jong added a channel to the motorcycle taxi group, taxi drivers, and market vendors by letting them come and pick up rice to sell in front of villages throughout Bangkok. She also provided advice on sales techniques, which Ms. Jong taught herself. It can be said that this is a new sales adjustment that benefits twofold, allowing Ms. Jong's rice box factory to resume operations again. Importantly, it also helps those in need to earn income, as they can sell 300-400 boxes per day, with a profit of up to 7 baht per box. Some people who have no cost can also come and pick up their products to sell first. Recipes for restaurants to survive the COVID-19 crisis According to predictions from many sectors, it is still believed that COVID-19 may not ease anytime soon. Therefore, for restaurants to survive, it is essential to adapt to the situation. Ms. Jong has summarized her experience as follows: We have to be careful, that is, follow the measures recommended by the government, which Ms. Jong believes will help us survive the virus infection and our business will survive as well. When you encounter a problem, consult an expert. Whenever Ms. Jong encounters a problem, she always tells her guru advisors. She is not ashamed to say that there is a problem at the factory right now. Sales are down. We are making a loss. Therefore, she often receives advice on how to adjust herself, such as the rice cart project that she came up with together in just two days. This helped the factory continue its operations and also helped those in need to earn an income. Not greedy. Sister Jong said that if we are greedy and survive alone, we will not survive in the end. Especially in times of crisis like this, we should not sell to make a lot of profit. This word will make us live in this society for a long time. “In the end, we have to get up and fight. We can’t just sit around feeling discouraged. I believe that there is a way out for everything. We have to try to use our wits. As I said, some problems require seeking someone to consult. And crises aren’t the only ones. When this crisis is over, there may be another crisis. So we have to look at crises as opportunities and as experiences, so that if something like this happens again in the future, we can teach our children and grandchildren what to do. And try to see how those who survived did it, because there are many examples.” Doing business that thinks about society, sharing happiness from Je Jong's fried pork While the Je Jong fried pork shop is open as usual and the lunchbox factory can continue to operate, Je Jong also looks to the surrounding society. She has joined the Chefs for Change project to deliver lunchboxes to doctors, nurses, and public health personnel to help them fight COVID-19 and to share with those in need in various communities. “P’Nui and Dr. Sirikan Laokaikul invited Je Jong to get up and make rice to deliver to the doctors and nurses, 1,200 lunchboxes a day. But the condition was that I had to pay for it myself. I agreed. When I did it on the first day, I posted it on social media, which caused people to start joining in donating money. Many people wanted to join me in making merit,” Je Jong distributed 1,200 lunchboxes a day, totaling more than 30,000 baht. The deliciousness was distributed to doctors, nurses, and public health personnel, as well as communities in more than 20 locations in Khlong Toei for 5 weeks, totaling more than 50,000 lunchboxes. This became the starting point for people to come and donate a total of more than a million baht. “Later, there were people who acted as a bridge of merit and came to pay for it. It turned out that they came to buy a lot of my lunch boxes to give away. They ordered 100-1,000 boxes at a time, which came every day. If they bought them to give away, they would charge a special price of 30 baht. Some people sent 200,000 baht and ordered them to give them away to the community, so they could come and get them and give them away themselves. Simply put, they bought my lunch and asked me to help manage it. We would have a team to contact the community president, and we would give away 1,000 boxes a day. In addition, Phi Nui said that many people had already gone to help the hospital, so he asked us to help the unemployed. Right now, we are thinking of helping bedridden patients, of which there are about 100.” “It’s like we are neighbors, living together. In the end, I think we have to live together with love. First, I shared during the crisis because I was concerned and loved them. In the end, what I got in return was that I believed that they would love me and be able to live happily together in society.”
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Reduce, increase profit! Invite you to "Lean the whole store", reduce the chance of losing money, negative profit.
It is well known that to make a restaurant business profitable and grow, Cost management is the key Because restaurants have many details that can be a point of cash flow leakage, if they can be managed, that restaurant has a very high chance of making a profit. One system that has been adapted to manage restaurant costs is "Lean". Big and small restaurant brands that use "Lean" have seen good results, not only in terms of cost management, but also in terms of employee efficiency and the delivery of impressive service to customers. Let’s take a look at how “Lean” can produce these results, and why restaurants should embrace “Lean”. “Lean” is a system for increasing efficiency, reducing waste, creating opportunities to make a profit. “Lean”, if translated according to the adjective, means “thin.” If compared to the human body shape, “Lean” means creating proportion. When proportionate, it leads to agility, alertness, vigor, good physical fitness, resulting in high efficiency in doing various activities, better quality, better health, cheerfulness, etc. Cutting back to the restaurant, in the process of various activities that take place in the restaurant each day, there are many parts that cause loss or waste. When talking about this word, many people will focus on the ingredients, but in reality… Waste can occur in every activity in a restaurant, and waste is a major factor affecting cost, quality, and efficiency. The application of the "Lean" system in a restaurant is to eliminate or reduce the loss that occurs in every activity of the restaurant in order to change it back into added value for the restaurant. A common example is peeling garlic and onions. The operator may think that buying onions and garlic without the skin is cheaper than peeled ones, ready to use, at 5-10 baht per kilogram, which will save money. But if you try to calculate that... The shop lost at least one employee to peel garlic and onions, which took two hours to complete. Suppose that an employee earns 20 baht per hour, which is 40 baht lost. If the store changes to buying ready-to-use products that are 5-10 baht more expensive per kilogram, but does not have to spend employees to unpack them, the employees can do other work that creates more added value for the store. Which way will save more costs? “Lean” the killer 7 wastes in restaurants. How to implement the system “Lean” To use it in a restaurant, first you need to get to know it. 7 Wastes The villains first will then give rise to the thought process of how to find a way. “Lean” how 1.Overproduction It is a loss that occurs from overproduction, resulting in leftovers, such as a large amount of food per dish, vegetables arranged in a dish that exceeds customer demand, or a buffet line that produces a large amount of food near closing time, resulting in leftover food. This is all investment money that is thrown away. We must find a solution. “Lean” Reduce waste, such as analyzing the causes of food left over each day to set a goal to reduce the amount of waste. 2.Transport Transportation losses are common in SME restaurants. Sometimes the sauce runs out and the kids go out to buy some. Sometimes the fish sauce runs out and the kids go out to buy some. Every trip, whether to the market or to buy things at a store, incurs expenses. Even when employees travel from one station to another in the store, time is lost. If entrepreneurs can manage to reduce travel expenses, it will help reduce costs, such as changing from buying things yourself to using a delivery service, planning each purchase to make it worthwhile. 3.Movement It is a loss from movement, often caused by a problem with the layout of the store that does not consider the impact of lost time during work, such as placing the freezer and refrigerator in a different spot from the cutting board or slicer, causing employees to waste time walking back and forth, or the station for preparing equipment on tables being in the back of the store, requiring employees to spend more time clearing tables. If you can plan and manage it, “Lean” This part can be done, for example, by arranging the kitchen layout so that employees move out of their work positions as little as possible, or by arranging equipment preparation stations at certain points in the storefront, which will greatly reduce the loss of this part. Employees will be less tired and productivity will improve. 4.Over processing The loss that occurs from working in multiple steps or doing unnecessary repetition, such as buying raw materials to cut and decorate yourself, or wasting time on simmering soup, thinking of recipes for various sauces, when you can't. “Lean” This can be done by purchasing processed ingredients or using ready-made sauces as a starting point to develop a sauce recipe, which will help reduce losses in this part without reducing productivity. 5.Waiting It is a loss due to customers waiting, which is seen regularly. This loss causes the restaurant to turn tables more slowly, accepting fewer customers, reducing the risk of losing sales, and may also cause customers to become dissatisfied. You can manage the loss by letting customers order in advance or using a queue reservation system for customers to choose to reserve tables and place orders so that the restaurant can plan production. The payment can be changed to use QR Code, reducing the time it takes to receive money and give change, etc. 6.Inventory Losses from storing raw materials often occur in stores that do not have a stock management system. Whatever they buy, they just put it in the freezer, grab it and use it conveniently, and when it's time, they just buy more to replenish their daily supply, without knowing how much stock is left, what's close to expiring, or if anything's rotten in the freezer. It's a loss that has a very high impact on costs. Guidelines “Lean” This section You must set up a stock system for receiving and withdrawing goods according to the FIFO-LIFO principle. Check stock regularly, preferably every day, to know how much is left and how much to buy to replenish. This will help reduce losses. 7.Defects Losses resulting from production, such as receiving the wrong order, serving the wrong table, the kitchen making the wrong menu, food tasting off, customers who can't eat it and ask for a refund, can reduce losses by creating work standards and arranging employee training, which will reduce this type of loss and increase work efficiency. In summary, “Lean” It is a process of management, improvement, and loss reduction in every step of work activities to achieve results that increase work efficiency, deliver the highest value and satisfaction to customers, and help stores reduce costs, both in terms of expenses and time spent on poor quality work. Click to read other articles. You can get it here. Save costs, create cash flow, a survival for restaurants Check your status urgently! Is your shop in a "crisis"? With the P&L method 5 ways to reduce food costs without reducing quality! How to shoot Facebook Ads to double your sales! New Normal: Consumer behavior has changed, restaurants must adapt quickly
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Online Marketing Tips for Restaurants in the New Normal Era by Digital Tips
Many businesses are moving online, including restaurants, which have had to adapt. COVID-19 has accelerated consumer behavior, changing it faster than it should be. This means that business owners have to adapt to what is happening. It is interesting to see what the restaurant business will have to do with online marketing in the New Normal era from now on. What trends will arise? We have the opportunity to invite you. 'Khun Tip-Mandita Jinda', online marketing guru of Digital Tips Academy Come share your perspectives, share information and online marketing tips for restaurant owners. Consumer behavior has changed in this era New Normal Restaurant business trends in this era New Normal Eye-catching Ideas for making Digital Marketing Interesting to learn in this situation COVID-19 Go Online How to do marketing in this era New Normal Tips Online Marketing for Restaurants Using Facebook and Line OA What is the best time to post content or promotions? Important thoughts about restaurants Consumer behavior has changed in the New Normal era. Consumer behavior has changed significantly in terms of health and hygiene, which has led to new trends: 1. On Going This means that even after this crisis has passed, consumers will certainly be more concerned about these issues. It is the responsibility of business operators to communicate to consumers how we can support them. 2. Smart Consumer It plays a bigger role, meaning that people will want to know where the product comes from. For example, when we buy something, we will want to know where it came from and what the process was like. Therefore, transparency will have a great impact in this era. 3. Local Consumption This means that there will be more opportunities to consume local products. Products in small businesses called Neighborhoods (products in that area) within a radius not too far from where we live will have more opportunities because consumers will live closer to home, work, and where they live. This is also a good opportunity for small entrepreneurs. However, we must not forget that in the future, even if COVID ends, the economic crisis will not end. Therefore, people may be more careful about spending money. They used to go out to eat 3-4 times a week, but may reduce it. They cook more at home. And things that are easy, such as people living in condominiums or living alone, things that are convenient and easy to make are a trend that should come. Restaurant business trends in this era New Normal What is worth watching is that restaurant operators must reserve margin (profit) for riders (delivery drivers) or various food delivery applications. In the past, restaurant owners may not have set a 30% margin for this part, but now that consumers are accustomed to ordering, restaurant owners must return to focus on this expense as well. Another trend that will emerge is Cloud Kitchen. In the past, when expanding a restaurant, we may have to consider the location, decoration of the restaurant, and hiring staff. But these days, there may only be a suitable kitchen, which is a trend that is definitely coming. There are clear models, such as Grab Kitchen in Samyan, including the Ready To Eat, Ready To Go trend, which has been very clear abroad during the quarantine period. It is growing. Ideas for making Digital Marketing Interesting to learn in this situation During the COVID-19 outbreak, we have seen clear promotions, such as buying shabu and getting a free pot, which both small and large operators have done. Or selling vouchers in advance for people to buy food coupons in advance. The model of tying the bento box is also increasingly seen, which is paying for 1 month and having food delivered to your home every day. In addition to promotions, some brands have branched out, such as iberry, which is mostly a shop in a shopping mall. But when delivery became popular, they expanded their brand to Charoen Kaeng, which is a delivery model specifically. Or Copper Buffet, which went from fine dining to delivery. When the measures were relaxed to allow restaurants to reopen for dine-in, we saw the Welcome Back promotion and promotion of hygienic dining seats. But I think that promotions during the relaxed period are still normal. They are not as exciting or new as when the shops were closed due to the previous lockdown. Go Online How to do marketing in this era New Normal Each platform has a different nature, for example: Facebook has an advantage in that it has a lot of users. We can talk to everyone, to our followers, so it is good at finding new customers who may have never met or known before. It also creates good awareness. It can buy advertising. It can do everything in one place. Line Official Account is outstanding in turning casual customers into regulars, followers who are much more intensive, and loyal fans because they want to know about new promotions and menus. Line OA is also good at making promotions that make customers come back to buy again, such as making reward cards, making point cards, coupons, and sending broadcasts. Therefore, it is closer because don't forget that Thais use mobile phones a lot and are on chat applications. If you look at the statistics of Thais' mobile internet usage, they use it for about 216 minutes, of which 63 minutes are spent on Line. This means that 45 million Line users use their mobile phones all the time. Therefore, communicating with them through channels that they are familiar with has an advantage. If possible, I would like these two channels to be used together because they have different characters and different customer expectations. Tips Online Marketing for Restaurants: Today, doing business online has become more competitive because there are not only opportunities, but there are also many new players coming into the game, both with existing players who already have physical stores and are now doing more online work, including new players. Facebook Let's start from here. 1. Clarity of Segment Customers We must try to find out who our customers are and then penetrate that market accurately. This means that online marketing must not be spread thin, not thinking that everyone is our customer, not mass marketing, but how to be as targeted as possible. 2. Content That customers like. The secret to creating Facebook content is creating Meaningful Content, which means content that allows people to talk, respond, and converse. It is in the form of Open-ended Questions that allow people to participate, including creating Value Content that readers will benefit from, not just selling products. For example, Jone's Salad, a salad shop that does not create content to sell products, but uses methods to provide health knowledge through a character named Uncle Jones, telling difficult stories in an easy way, making good, credible information, and being fun. Or the Bar BQ Plaza page that uses Phi Kon as a communicator, using cute and friendly language, making it easy for people to engage. In addition to creating Meaningful Content, content that is about playing games and participating in fun activities can also be done. For example, during the quarantine, KFC released the KCF Cook Book, teaching how to make KFC menus easily at home, which also achieved good engagement. In addition, there are other tools such as Label to categorize customers, attach notes, enter details, create automatic response messages, create polls, and Live videos, which are free tools that should be used. part Line OA What is necessary and very important is 1. Rich Menu Because it is like an admin who helps us work 24 hours a day, which is a tool that provides convenient information, allowing the store to answer frequently asked questions by customers, tell about promotions without having to sit and answer them all by themselves. It can also create Reward Cards or coupons. 2. Timeline It's something that SMEs can do right away and it's free. It's a public space, you can post as many times as you want, and the people who see the content aren't just our friends or Followers, but all the people who use Timeline. If we make good content, there's a chance that they'll follow or become friends with us later. I'd like a lot of people to use it because this year Line has started to focus more on features on Timelime, which at the beginning of the year was announced as a Social Private Platform. 3. Reward Card There is research that Thai people or Asians have a high response to Loyalty Programs. The advantage of Reward Cards is that customers will come back to buy more often. Recently, Facebook is testing a point collection feature or Loyalty Program. When is the best time to post content or promotions in the restaurant industry? Choose to post during lunchtime when people are hungry, or during the evening before ordering food. And most of them will focus on posting during the period when there are the most customers. We also have to look at what type of customer base they have. This is something that can be experimented with. For example, Sizzler focuses on families. Therefore, the periods when they will send out the most promotions are during weekends and holidays. However, if we are going to focus on office workers, daytime is definitely the most suitable period. Important thoughts for restaurants The most important thing in marketing is to adapt to the changes in consumers. COVID-19 has accelerated the rapid change in consumer behavior, which has caused us, as restaurant operators, to adapt quickly. However, we still insist that our country has a lot of opportunities, especially in the food business because it is one of the four most important factors. Therefore, in addition to developing good products and services, I would like you to study more tools. Don't be afraid. Try reading books, find media that provides knowledge, which there are many to follow these days. If you study, you will know that in reality, there are tools that can help us do business easily. And many tools are free. Therefore, the more we understand, the more benefits we will get. Therefore, I would like you to start doing it. I would like to encourage all entrepreneurs.
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Increase cleanliness, increase confidence, New normal equipment that restaurants must have!
After restaurants began to relax the rules allowing dine-in, but must maintain social distancing and must be under disease control measures to reduce the chances of the Covid-19 virus spreading, protective equipment to help reduce the chances of spreading from touching or having to be close to each other while customers come to use the service has become a necessity for restaurants, whether it is a restaurant where people dine alone, dine together in groups, or even take home, restaurant staff still need to communicate with customers. Choosing and using protective equipment that is appropriate for the restaurant's service and suitable for various points in the restaurant is something that restaurant owners must consider. It is also to increase consumer confidence. Reduce contact with foot-operated alcohol gel dispensers Partitions are still necessary to provide customers with confidence. Increase safety for counter staff with partitions Get double protection with Face Shield Reduce contact with foot-operated alcohol gel dispensers. In addition to using alcohol gel to kill germs, alcohol service points may be one of the most touched points because it is a point where everyone must use the service before entering the restaurant. Some restaurants may have a method of having employees press the alcohol gel, but that wastes another employee. Therefore, if the restaurant installs a foot-operated alcohol gel dispenser, it will greatly reduce hand contact, making it safer to eat, and creating more confidence for customers who come to use the service. Foot-pedal alcohol gel dispenser can adjust the height to be suitable. There is a slot ready for alcohol gel bottles that can be adjusted to support bottles of many sizes. Made of durable steel, sprayed with a special method to prevent peeling and reduce the rust rate at the A+ level. It is lightweight and can be moved to the right spot conveniently. Whether Covid-19 disappears or not, maintaining cleanliness before eating or cooking is an important thing that restaurants must do all the time. You can order a foot-pedal alcohol gel dispenser immediately at Makro Click Click now Partitions are still necessary to increase customer confidence, even though there has been a relaxation to allow 4-6 people to sit and eat together at a table. But if you come alone or 2 people with New Normal behavior, having a partition between tables that don't know each other is still something that creates confidence for consumers. Square PVC partitions increase customer confidence when coming to use the service alone. Can protect both the front and the left-right sides. Wooden partitions 3 Foldable for single customers to protect all sides. And if your shop has a large table that can be adjusted for group service, choosing a portable and foldable partition makes it easy to provide service. When customers come in groups, employees can lift and fold the partition immediately. Wooden partition 2 Folding helps increase safety for 2 customers as they can sit at the same table and talk, but still be safe from the table next to them. In addition, when choosing to buy a partition, consider materials that are heat resistant and can be cleaned easily and frequently because it needs to be cleaned every time a customer is finished using the service. The material of the partition is another point that should be considered for value and long life. Increase the safety of counter staff with partitions. For order-taking and payment counters in self-service stores, partitions are also necessary to increase the safety of staff who must communicate with customers all the time. You can choose to buy partitions with a space at the bottom for convenience in taking orders and payments. You can immediately choose to purchase various types of partitions at Makro Click Click now Selecting and using partitions for restaurants On May 10, 2020, Dr. Thanarak Plipat, Deputy Director-General of the Department of Disease Control, advised that there should be a partition between the left and right dining tables, which will provide greater benefits. It should be higher than the head when sitting or standing, with a distance of at least 1.5 meters in front and 1.5 meters behind the person sitting. prevent 2 I got it too. Face Shield In addition to all employees in the store wearing cloth masks or surgical masks, you can increase customer confidence with a second layer of protection by having employees wear glasses-type masks or Face Shields while working. Employees who wear glasses can conveniently wear Face Shields over them. Face Shields for employees can be reused, but they must be personal equipment only and should be cleaned during the day to reduce risk. Therefore, choose a Face Shield made of strong and durable materials for a long service life. You can order the Face Shield glasses mask immediately at Makro Click Click now Even though the government has eased some restrictions or after the lockdown, what will remain forever is the changed way of life. Being cautious of the disease and taking care of cleanliness will likely become the new normal that will stay with people forever. Consumer behavior requires confidence in the safety of eating out. They will only receive service from restaurants and staff that they are confident are clean and safe. Therefore, alcohol service points, masks for staff, and compliance with disease control measures to increase consumer confidence and be socially responsible are still necessary for restaurants. Read more about practices in the virus era and New Normal New Normal: Consumer behavior has changed, restaurants must adapt quickly The more the virus crisis, the more clean food must be. Food Safety, delivery version. Create happiness after the crisis. Prepare yourself with a happy box. New 100% Rules, Recovery Formula! Restaurant Crisis, Interview with Kong, a Young Millionaire We must not give up. No matter how many crises there are, we can get through them. Unveiling the recipe for making fried pork shop, "Je Jong" in the era of the virus. Data credit: https://news.thaipbs.or.th/content/292287 Photo credit : https://www.posttoday.com/social/general/620479
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This summer, enjoy quality selected fruits with confidence in Makro Quality Pro product certification standards.
When buying fruits, when you can only look at the outside, each buyer will use their own experience to evaluate and choose according to their own techniques, which makes it difficult to get fruits that are sweet, juicy, and have bright colors that meet the needs every time. Even food business operators, especially catering businesses, who have to calculate the size of the fruits to cut to fit the number of customers at various events, may not always get fruits of the right size. Therefore, it would be better if there was a selection that guarantees that this fruit has the right sweetness, is large in size according to the standard, and is safe from residues. MQP is trusted for product certification standards. Sweet and juicy with standard Japanese orange melon and Japanese green melon. Cantaloupe, large fruit, sweet taste, standard quality Specially selected golden bananas, firm flesh, delicious and satisfying to the palate. Watermelon Kinnaree, quenches the heat with sweet and refreshing flavors. Special selection of Pattavia pineapples, sweet and juicy. MQP trusts in product certification standards. The MQP (Makro Quality Pro) standard is a fruit selection standard that takes care from the farm of origin, packaging, and delivery to consumers. The selection criteria are as follows: - Select quality, good taste, definitely sweet - Select large size and freshness from Thai farms that have been inspected for Thai Gap standards - Send to a clean selection and packaging plant that meets the standards of the Ministry of Agriculture and Cooperatives. Importantly, consumers can scan the Makro i-trace QR Code for fruits that meet the MQP standard to trace back to the source of production at every step. Orange Japanese melon, green Japanese melon, cantaloupe, specially selected gold bananas, Kinnaree watermelon, and specially selected Pattavia pineapple from the MQP brand are not only selected according to the MQP standard, but are also meticulously selected according to the type of fruit. Sweet and juicy with standard orange Japanese melon and green Japanese melon. If we talk about sweetness, we can guarantee that both types are definitely sweet! But if you ask about the difference in the taste of these two fruits, you have to look at the outstanding characteristics. Green melon is sweet and fragrant, while orange melon is sweet and crispy. According to the MPQ standard, it must have a round exterior that is not distorted, light green with cream-colored lines running like a net throughout the entire fruit, no cracks or bruises, a T-shaped stem attached to the stem, and the stem is not withered. The flesh inside is light orange or light green, sweet and crispy, the core does not collapse, and is not too juicy. Each melon must weigh more than or equal to 1.4-1.8 kilograms, depending on the season. And during transportation, there must be a white foam net to wrap every fruit to prevent impact to ensure that every fruit is not bruised or damaged until it reaches the consumer. Orange-fleshed Japanese melons and green-fleshed Japanese melons contain high amounts of important antioxidants, vitamins A and C, beta-carotene, calcium, phosphorus, and iron, all of which are beneficial to the body. They also have no fat or cholesterol and are low in calories, making them suitable for those who want to lose weight. In addition to eating them cold and fresh, they can also be used to make many other hot-drinking menus, such as melon bingsu, melon smoothie, fruit cake, and melon tofu pudding. Cantaloupe, large, sweet, standard Cantaloupe is a type of melon that has an oval shape, smooth skin, light yellow color, waxy skin, the peel has a net-like pattern. When ripe, the flesh inside will be orange or champaka color, firm flesh, not too juicy, sweet taste, fragrant. Cantaloupe selected by MQP must be no less than 1.4 kilograms / piece and have a sweetness value of no less than 13 degrees Brix, ensuring that the fruit you buy will be large and deliciously sweet. Cantaloupe is rich in many vitamins and minerals that are essential for the body, such as vitamin A, vitamin C, vitamin B1, vitamin B2, vitamin B3, calcium, phosphorus, sodium, potassium, iron. Cantaloupe planted during the season around April will have more vitamin 1, vitamin B2, vitamin B3 and vitamin C than cantaloupe planted out of season. Cantaloupe has many properties. It helps nourish the elements, helps treat high blood pressure, helps nourish bones and teeth, helps prevent and treat bleeding gums, helps reduce fever, quenches thirst, helps relieve inflammation of the urinary tract and acts as a diuretic. It helps coat the stomach, relieves inflammation of the intestines, helps in the excretion of milk, helps in the excretion of sweat. In addition, it also has the benefit of helping to nourish the skin to be radiant, helps in slowing down aging and reducing wrinkles, has antioxidants, helps in the fight against cancer, helps strengthen the body's immune system, helps nourish the eyes, nervous system and brain. Specially selected golden bananas, firm and delicious, following the selection standards under the MQP brand. The skin of the banana must be a uniform green, smooth, and still ripe. The inside of the banana is creamy white, not yet yellow. Each comb weighs more than or equal to 2.5 - 3 kilograms, depending on the season. There are not less than 14 fruits in 1 comb. Every comb is wrapped in shockproof plastic during transportation. Importantly, defects such as broken holes at the ends of the fruit, cracks, notches, abnormal shapes, fruits not in order, twin fruits, and fungus are controlled to not exceed the standard. There are many benefits of bananas, such as: It helps refresh the body because it contains 3 types of sugar: sucrose, fructose, and glucose, which the body can use as energy immediately. So, for anyone who wants to feel refreshed, a banana can help, especially if you eat a banana after exercising, your body will feel more refreshed. Helps relieve stress Bananas contain the amino acid tryptophan, which is an amino acid that helps stimulate serotonin, a hormone that helps the body feel relaxed, or simply called the hormone of happiness. Treating insomnia Eating bananas before bed is another way to treat insomnia because bananas are rich in amino acids and tryptophan, which are important compounds for the production of serotonin, a hormone in the body that helps you fall asleep more easily. Aids digestion. The dietary fiber in bananas helps the digestive system work more smoothly. Especially if you eat bananas often along with other vegetables and fruits, it will help adjust the digestive system to work normally, to the point where we don't need to rely on digestive aids anymore. Relieve constipation: The fiber found in bananas is a soluble fiber, which helps the digestive system work well. Specially selected golden bananas can be used to make many summer menus, such as chocolate-coated bananas, fried bananas, banana crepes, banana spring rolls, and banana pancakes. All of these go great with ice cream. Or just chill, slice, and drizzle with honey for a delicious taste. Watermelon Kinnaree, quenches the heat with sweet and refreshing flavors. Watermelon Kinnaree has a sweet and juicy taste, fresh aroma, fine and crispy flesh, delicious, bright red color, round shape, thin and soft skin with black stripes on the fruit. Watermelon Kinnaree selected by MPQ must weigh more than 4 kilograms/fruit and have a sweetness value of not less than 11 degrees, ensuring that the fruit is large and has a sweet and refreshing taste. For the benefits of watermelon, such as helping to relieve thirst, reduce fever, dry throat, treat mouth ulcers, etc. It is also a healthy fruit because it is rich in many vitamins and minerals such as vitamin A, vitamin C, vitamin B complex, calcium, iron, magnesium, potassium, phosphorus, etc. However, those who have stomach problems, weak spleen, intestinal inflammation, postpartum women, after serious illnesses, or those who urinate a lot and often, or have diarrhea should not eat watermelon. In addition, watermelon contains Citrulline, which is found in large amounts in the peel, which helps expand blood vessels, is good for the immune system. It is also a fruit that diabetics and obese people can eat because it is very low in calories. However, if you eat too much watermelon, the sugar in the watermelon can spread into the bloodstream, which makes it easier to get cramps. Special selection of Pattavia pineapples, sweet and juicy. Special selection of Pattavia pineapples with fine flesh, yellow color, sweet and juicy taste, delicious according to MQP selection standards. Pattavia pineapples must be large, with a large base and a tapered tip. The external appearance is similar to a net surrounding the fruit, the eyes are not broken, the nipples are upright in a straight line with the fruit, the skin is green with a little yellow mixed in, the leaves are dark green and shiny, the underside of the leaves are silver-gray. Each head weighs more than or equal to 1.8 -2.5 kilograms and is checked for sweetness of not less than 14 degrees Brix. Choose to buy specially selected Pattavia pineapples from MQP, guaranteed quality. Specially selected Pattavia pineapples are rich in many minerals and vitamins, such as carbohydrates, vitamin C, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, folic acid, calcium, potassium, magnesium, manganese, phosphorus, iron, zinc, etc. Therefore, they have many properties and benefits in helping to maintain and nourish the body, such as: Helps strengthen the body's immune system. Helps reduce the risk of cancer. Helps relieve and treat cold symptoms. Helps improve blood circulation Helps maintain good oral health and prevents gum disease. Helps relieve heat, restlessness, and thirst. Helps relieve constipation and inconvenient bowel movements. Helps in digesting protein foods Helps reduce phlegm in the throat. Helps in urination, prevents urination Helps treat kidney stones Helps treat nephritis Helps treat high blood pressure Helps treat bronchitis Helps relieve symptoms of dysentery Helps treat edema Helps treat purulent wounds Helps solve cracked heels Helps reduce inflammation from wounds It is a medicine for treating skin diseases. Fresh leaves can be used as a purgative or as an anthelmintic. Raw fruit can be used to stop bleeding. Raw pineapple helps induce menstruation. Thank you for the information. www.kapook.com
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