Articles
Revealing the recipe for "Sampanni", a unique Thai dessert idea from Saneh shop
In addition to the shop "charm" We pay attention to the ingredients and quality, and also put ideas into the desserts until they become the shop's unique identity, like the menu. "Sampanni" At the Saen shop, it is different from other shops. The filling is raisins and cashew nuts, giving it a slightly sweet taste and a delicious sour taste. Read the full interview and reveal the recipe. "The Charm of the Moon" Another menu from Khun Nun Thanchita Attakarakovit, a partner of Saneh Restaurant, available at Magazine Issue 2/2020 From Makro Horeca Academy Coming soon! You can follow the interview and other recipes here. Click
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Revealing the recipe for "Ma Hor" from Baan Suriyasai Restaurant, a unique Thai menu worth trying.
A recommended menu with a salty-sweet filling, contrasting with the sour pineapple, adding a refreshing taste to the eater. This menu is in “Thai birdcage set” In addition to the above menus, in this Thai High Tea Set, there are many kinds of Thai snacks. In addition, the shop also has a Western Set, which is Western snacks and bakery. As for the shop's tea leaves, they have been carefully selected. They are imported teas and blended to give them a Thai flavor. Read the full interview and reveal the recipe. “Thai Bird-Shaped Dumplings” Another menu from Chef First Thanakorn Ploysi Chompoo, caretaker of Tearoom Baan Suriyasai, available at Magazine Issue 2/2020 From Makro Horeca Academy Coming soon! You can follow the interview and other recipes here. Click
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Uncle Meow Rueancharung suggests a way out for restaurants to build an online presence.
Ruean Charung, a private-style Thai restaurant that requires a year's reservation before you can experience it. It's interesting to see how the management of a private-style restaurant has details that need to be done in a situation of COVID-19, when everything is experiencing ripples like this, when every restaurant has to open for take-out or delivery only. For Ruean Charung, all reservations must be postponed until everything returns to normal. But one thing the restaurant is still doing is Delivery orders are accepted only once a month. Via the page Ruean Charung Ayutthaya real chillin house Bringing a menu delivered from Phra Nakhon Si Ayutthaya to serve in the heart of Bangkok, that's not all. We also invite people around us to join in creating special deliciousness. Uncle Meow-Charas 'Compression section' Be the driving force Adapting to stores with reservations that span over a year Adjust delivery methods once a month Learn from hands-on experience, develop packaging into a vacuum type. Special delivery team up to fight COVID-19 In Uncle Meow's view, is it good for restaurants to boost sales with delivery? Identity is important How restaurants must survive How to prepare for the first day when the re-opening of the house Adapting to stores with reservations that span over a year “Now we are canceling the reservations that we have made. We use the method that those who made reservations for April and May can cancel first. If the situation does not improve, we will cancel June and continue to cancel. We will also use the method of transferring the April reservations to January of next year instead. We will give the right to those who made reservations on April 1st to choose which day to take.” “The model of Ruean Charung is not only for money or profit. Therefore, the cost is our own house. The employees are our family and relatives. The ingredients that have to be ordered in advance can be lighter faster because there is no need to pay rent, take care of employees, and there is no need to clear the ingredients that have been ordered. The pre-orders are made because if someone orders and wants to eat, we will make them. Therefore, we open for orders and deliver to Bangkok once a month.” Adjust delivery methods once a month “It started with a guest who couldn’t go to the restaurant but wanted to eat Ruean Charung’s food. Actually, Ruean Charung doesn’t just sell food. We sell happiness at the dining table, large dishes eaten as a group, family, private experiences, and everything is at the restaurant. So we brought some menus that can be stored for a long time to order and take home. We will do it only once a month. We have been doing this since August 2018 until the situation where restaurants were ordered to close at 10pm. We posted on the page not to forget to stock up on braised pork. At that time, there were more orders than usual. Now, some followers of the page in the provinces are starting to want to eat some. We are thinking of doing delivery nationwide because Ruean Charung’s food can be frozen, so it can be sent in a cold storage room. Now, there are many delivery companies like this.” Learn from first-hand experience Developing Vacuum packaging “At first, we were also trying to find a way to do it. For example, braised pork, boiled in the morning, scooped into a box, packed with Scotch tape, and delivered at noon. At first, it was okay because there weren’t many orders. We would put the food box in a larger box. When moving, the weak box started to twist, causing the lid of the food box to open and the braised pork sauce to spill out, which didn’t work for making a large quantity. Plus, the large box wouldn’t fit in a pickup truck.” “Later, we improved by buying a Vacuum machine and doing more research. But it turned out that there was another problem because we were using it to put hot food, and the bag was thick. And there were a lot of orders. When we put it in the refrigerator, the coldness wasn’t enough. When it arrived, the customer couldn’t eat it. It spoiled, so we had to pay the money back. We had to learn something new. Someone suggested that after putting it in a Vacuum bag, we should shock it with cold water. Once it started to cool down, we could put it in the refrigerator. This way, it was better. It’s easier to transport and takes up less space. And since it’s frozen, it can last longer.” Special delivery team fights COVID-19 “In this situation, we feel that people around us and people we know are also having problems. I have a friend who works as a producer. He used to eat his mother’s Khao Tom Mat and found it delicious. So I told him to make it during his free time. I also told my subordinates at my old job to do something that suits Ruean Charung. He made iced tea, passion fruit, and iced tea, which are quite strong flavors. Also, Mui, who is a chef at the Marriott Hotel, just moved to Pattaya during the New Year and was affected. I invited him to join Ruean Charung for a long time. People have seen Mui on the Ruean Charung page quite a bit. He is a chef who used to win Iron Chef. Now that the situation has happened, he is free, so he made mixed meat, similar to pork crackling chili paste. There are more than 10 ingredients. We fry good, fragrant beef fat to get the fat. It has both a fragrant and spicy flavor. I also made pork for people who don’t eat beef. This is the first time I’ve tried the market, and people have responded well. All of the menus I’ve eaten and felt that I liked them and they were delicious because Ruean Charung will be the one presenting everything. I have to try it first.” In Uncle Meow's view, is it good for restaurants to boost sales with delivery? “Each shop may not be the same. Shops that encounter this situation think of doing delivery. Now everyone has jumped into the same platform, into delivery. Everyone is equal, whether it’s a Michelin-starred shop or a roadside shop. Everyone is on their mobile phone. That means everyone is in the same storefront. Everyone can see it. Now, what will they choose from you? That’s the problem. If you can make them see it by advertising, that’s good. But how is your som tam, your jaew hon, your pad kra pao different from others? If they’re not different, people will choose based on the image and price. In the future, people will choose based on the price. So you don’t have an identity in this channel.” “Like me, I really sell to my fan page. If you tell me to do the same as Ruean Charung, you have to create an identity. What is your pad kra pao identity? Why do they have to come and eat with you? This is difficult. Today, I might not be able to do it because I need money right now. I’ve been doing this for 3-4 years. People know Ruean Charung, they are confident and believe in it. So no matter what I make, they buy it. But they don’t buy it because of the food. They buy it because of Ruean Charung, because of Uncle Meow. So we only sell to people who know Ruean Charung. Because if people don’t know us, There will be a question as to why you have to eat 450 baht of braised pork. If you want to do it, you have to start learning how to build your identity today.” Identity is important . “After this, it is said that people will order food through applications. However, I think that there will still be people who go to eat at the restaurant, but it has to be a restaurant that they have to go to because Thai people still want to gather and party together. In the future, if you want to open a restaurant, you should create an identity that people will remember. For me, it is a private table, guaranteed good, with a view of the rice fields, food made by my mother, which is a highlight. Then what will you be? A shabu food truck that delivers food to your house. It might be harder to sell in a general store because everyone is on the same platform. If your product is not outstanding, they might stop ordering from you. Why choose to eat at your restaurant? You have to think about that.” How restaurants must survive “It depends on what you survive. Survive without bleeding or survive to continue living. Let’s say you have 200,000 baht left and you plan to pay your employees and continue doing delivery. You need to know how much income you have received after doing delivery for a month. Is the growth good? If it’s not good, you need to decide to quit the shop and continue living. But if it’s 200,000 baht that is gone and your family has nothing to eat, I don’t recommend you to do it because I personally think this situation will last long. You need to be the lightest. You need to survive by yourself. If you can’t survive yourself, you can’t help anyone. They even ask you to fasten your seatbelt before you fasten your child’s seatbelt. This is universal.” “I believe that I’m not smarter than them. I’m not in the same situation. Everyone has already thought about it. Whether it’s the next tap or the last tap, those who are fighting should know how much they can get. They might moan, complain, or want someone to help them. But in reality, you need to know that humans definitely won’t let themselves starve. They have their own way. It just depends on when.” How are you preparing for the first day when Ruen Charung reopens? “I believe that there will be a good signal about 1-2 weeks in advance. In the meantime, we have to prepare Ruen Charung to be ready at all times. This means that we have to decorate it better, the plants will grow bigger, it will be cleaner. When customers come back, they will see a better atmosphere. We have to contact all our old guests who are about to be in line to ask if they are ready.” Click here to read more articles. The more the virus crisis, the more clean food must be. Food Safety, delivery version. Street Food Survival: Fighting Covid-19 in Chef Yeast Nakul's Style Open the book on overcoming the crisis: Chef Somsak Rarongkam, President of the Thai Chefs Association 5 ways to reduce food costs without reducing quality! Selling food delivery, don't forget about hidden costs Selling through a Food Delivery App or delivering by motorbike, which is better?
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Sachet seasoning, a must-have for food delivery
In the crisis situation where consumers need to use Food Delivery services or even after the situation returns to normal, consumers are still familiar with and want the convenience of using Food Delivery services. In addition to restaurants having to adjust their sales channels, delivery, and packaging, condiments, sauces, and dipping sauces that will help enhance the taste of eating are also essential. It can be said that it is a must-have item! Adjust the store to a delivery format. How to provide service in front of the store? Delivery must be like that. Ready-to-use seasoning packets, convenient for shops and convenient for customers What should you consider when choosing packaged seasonings? Choose a flavor enhancer packet. Adjust the store to the format Delivery How do you provide in-store services? Delivery It must be like that. Even though the taste of the food at the restaurant is cooked to be delicious, it cannot be denied that Customers tend to add more seasonings according to their preferences and habits. Therefore, food and seasonings are an indispensable pair. For example, a restaurant that serves made-to-order food must have chili and fish sauce available at every table. Or a fast food restaurant that must have a variety of sauces available. When adjusting from eating in the restaurant to delivery, various seasonings, sauces, and dipping sauces are available at the restaurant. Restaurants should facilitate customers by providing various condiments, sauces, and dipping sauces in packets with delivery food. If customers have to find them themselves, of course, first of all, customers will feel inconvenienced. The next thing is that if it's a sauce or dipping sauce, you may not be able to find the type that the restaurant usually uses. Make the taste you used to eat change If your restaurant's food doesn't taste as good as before, customers may eventually avoid ordering delivery from your restaurant. This results in a loss of income in this section, which in the near future may become the main distribution channel . Therefore, the delivery service standards should be maintained as much as possible similar to the storefront in order to create a good experience and retain customers for as long as possible. And don't forget to include the cost of condiments, sauces, and dipping sauces in the food menu price so that the food cost does not spiral out of control or cause unknowing losses. Ready-to-use seasoning packets, convenient for shops and convenient for customers Clean and standardized. In terms of packaging, if it is in a pre-packaged bag, it is certainly cleaner and more standardized than if you pack it yourself, even though the production process is as clean as possible, when it comes to packaging, because it is a small bag, it can be messy. When it reaches the customer, it may not be impressed. It has a longer shelf life, which is an advantage, allowing you to buy in large quantities and at a cheaper price. What should you consider when choosing packaged seasonings? taste Each brand of seasonings, sauces and dipping sauces has different ingredients and tastes. Therefore, restaurants should choose the taste of seasonings, sauces and dipping sauces that are suitable for the restaurant's food. Tasting to test is one step that the restaurant should give time to consider and choose the most suitable. Size and packaging The seasonings, sauces and dipping sauces that the restaurant chooses to use must be compact, not too big, can be put in a food box or bag for the convenience of customers, and should choose packaging that is durable but easy to tear the sauce, not causing inconvenience to customers. Number of packets per demand: Although ready-made condiments, sauces, and dipping sauces can be stored for a long time, the number of packets of condiments purchased is important because if we buy too much, we will sink costs. And if we keep it for too long, the quality may deteriorate, the taste may change, or spoil to the point where it is inedible. But if we buy too little, we will get a high price, waste time, and travel expenses having to go buy it multiple times. Therefore, restaurants must evaluate their stock carefully. Choose a flavor enhancer packet. Made to order food, Thai food Indispensable with seasonings that add a little salty and spicy flavor, such as "Chili Fish Sauce" that helps make your menu more delicious. Choose to buy Aero Chili Fish Sauce, 7 grams per sachet, 50 sachets per pack at Makro Click Noodles, in addition to fish sauce, chili powder, sugar, to enhance the taste, don't forget chili vinegar, a seasoning that helps to increase the sourness, making the taste more mellow. Choose to buy Aero chili vinegar, 7 grams per bag, 50 packets per pack at Makro Click Fried foods such as fried chicken, omelets, French fries, pizza go well with sauces that help cut the greasiness, such as chili sauce that gives a little sourness and spiciness, ketchup that gives a sweet and sour taste that children can eat, and chicken dipping sauce that adds a little sweetness and spiciness to the food. Shop for chili sauce, ketchup, and chicken dipping sauce at Makro Click Rosa Chili Sauce Sachet 10 grams, 100 sachets per pack Click here Rosa Tomato Sauce Sachet 10g, Pack of 100 Sachets Click here Hi-Q Chicken Dipping Sauce, 11 g., pack of 100 sachets Click here Suki Foods that have their own special dipping sauces and the intensity that each person likes is different. Therefore, there should be an additional dipping sauce packet to allow customers to add the desired intensity and flavor. Choose to buy Aero Cantonese Suki Sauce, 50 g. packet, 20 packets at Makro Click And you can choose to buy seasonings, sauces and dipping sauces in various brands and sizes to suit each menu of your restaurant at Makro Click
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Survival strategy! New Normal era in the style of "Fak Tung Isan Style" restaurants
Throughout April, Jack-Duangtawan Kesorn, owner of Fak Tong Isan Style, an Isan restaurant serving Isan recipes from Ubon Ratchathani, has been trying out many things. Despite the difficult challenges, he has been constantly thinking and learning about new things until he finally found a way to cope. Jack has adjusted his entire plan to overcome this obstacle, using lessons learned from his first year of opening the restaurant (4 years ago) when he was affected by the construction of the electric train, resulting in no customers coming to eat at the restaurant. He has been continuously adjusting, doing in-depth marketing to find customers, and changing the variety of the menu, concisely focusing on Isan food, which has been very well-received by customers. Deciding to fight and how to cope with COVID-19 Isan bento menu adapted to fight COVID-19 Add self-delivery delivery service Packaging for delivery and safety Safety is paramount in the COVID-19 era Marketing strategies during the virus outbreak Adapt to survive and move forward to new opportunities. New Normal for restaurants in the COVID era Deciding to fight and how to cope with COVID-19 A big question for restaurants during the COVID-19 storm is: Should we open or stop? Jack was the same. In the end, the answer was to keep going! Then he looked for a way to adjust the restaurant by reducing costs and creating new things to fit the situation. “At first, I weighed whether to open or close. If I open but no one comes, will I have money to hire staff? Will I be able to sell? So I consulted my seniors in the restaurant industry. I consulted with Phi Kasem (Khun Kasemsan Satyarak), General Manager of Copper Buffet, who advised that if we open, we will still have sales, but if we close, it will be zero. I have to fight on. I have a great team who is ready to fight together.” “Fortunately, the owner was sympathetic. Whenever I had a loss, he said that I could pay later. During COVID-19, I submitted documents to ask for a reduction in the rent, so it shouldn't be a problem. As for the electricity bill, I unplugged 4 beverage coolers and reduced the vegetable coolers, chiller cabinets, and freezers from 6 to 2. I stopped using the dishwasher and reduced the use of ice. I only turned on the ice maker at night because the electricity bill was cheaper than during the day. The normal electricity bill 20,000-30,000 baht, leaving around ten thousand baht, water bills are saved by 50%. Isan bento menu adapted to fight COVID-19 Changing the menu is one of the first things to do because it will determine other variables such as raw material costs, kitchen management and stock. Only the popular menu items that are popular with customers are kept, including creating new menus that are especially attractive to diners during this period. “ With our restaurant’s menu being quite extensive and diverse, the first thing is that my team and I have planned to narrow down the menu. Any menu that doesn’t sell well or is at risk of being easily lost will be cut out, such as jungle food, oysters, which are fresh. Cockles are not sold every day, only on days when we go to the market. Because before, I ordered ingredients through suppliers, which were quite expensive. But now I drive to buy it every other day. Which makes the cost much lower. It's a bit tiring, but customers get to eat more and the price is cheaper." “Then I changed the Isaan food to be a set menu by bringing the menu that customers eat most often and make them feel that it is worth the price. I think that even if the profit is small, it doesn't matter. At least the employees have work to do. Customers will get value for their money. I think that if COVID-19 disappears, if customers know that our food is delicious, they will definitely come back. So I thought of the Isaan bento project. There are 4 main sets. A set for one person is 100 baht, consisting of papaya salad with fermented fish/papaya salad, pork waterfall/pork larb, fried chicken wings, and sticky rice. Normally, the total price for each menu is 175 baht. For one person, buying a set is more worthwhile and has been quite well-received. Set: Spicy enough, 250 baht, includes: papaya salad with fermented fish sauce/Thai papaya salad, grilled chicken, grilled pork neck, sun-dried pork, fermented fish sauce dip, and 2 packages of sticky rice, normally 420 baht. Set Nua, great value, 250 baht, papaya salad with fermented fish sauce/Thai papaya salad, grilled chicken and 2 packages of sticky rice, normally 289 baht. Normally, it would be a small papaya salad, but this set has increased quantity. Set for the whole family, 619 baht, international papaya salad with fermented fish sauce/Thai style river shrimp, tom yum with young tamarind leaves, Ubon sausage salad with egg yolk, fermented fish sauce/spicy sauce, grilled pork neck and 4 sticky rice packages from 850 baht, which is a great value for 3-4 people.” There is also a promotion of 3 lunch boxes for 100 baht, including services Free delivery to customers If you order 100 baht, free delivery within 1 km. If you order 500 baht, free delivery within 5 km. If you order 1,000 baht, free delivery within 10 km. And there is a special promotion, free steamed snakehead fish with fermented fish sauce for 350 baht. And in front of the shop, there is a table selling rice with curry for 40-60 baht per bag. “There are some customers who still work in this area, including vendors and taxi drivers. So I adjusted the menu to rice with curry for 40-60 baht per bag. During this situation, Khao Kaeng also helps us to another level. I make 7-10 menus a day and it is well-received because the price is affordable and the taste is delicious. I have a lot of regular customers who come in and say that when COVID-19 is over, please continue to sell.” Add self-delivery delivery service But before this, sales of Fak Tong Isan Style came mainly from the storefront channel, up to 90-95%. When he had to adapt, Jack brought back his experience as a pizza delivery guy who was familiar with the routes in Bangkok and used it again by adding a self-delivery service. “Before, I had a delivery service through various applications, but I didn’t focus on it much because I had to pay a GP fee, which I thought wasn’t worth it. So now I’ve added a self-delivery service. Most customers order via Line@ or our shop's fan page. We have two motorcycles. Invest in a backpack and some store stickers to build your brand. I already know the routes in Bangkok quite well. Nowadays, there is Google Maps. Customers just need to send their location and they can go there very easily. But there are both advantages and disadvantages. For example, if customers live far away, ordering through the application will be cheaper, but the price of the food will increase a little bit. So, add value according to what customers are comfortable with . Packaging for delivery and safety The basics that Jack considers when adjusting and choosing food packaging are suitability for the food, convenience and safety in transportation, and aesthetics. “When thinking about packaging, you have to know what kind of boxes are available right now. Next, I will look at value for money as the main thing. As for my girlfriend, she wants everything to look beautiful. When customers take pictures, they have to look good too. “When I can find some, I use them in each category, whether it’s larb, yam, or boiled. For example, boiled and som tam, they come in a microwaveable jar. The spicy set is a pizza box. I feel that it’s a perfect match and looks good. When I open it, there’s som tam, grilled pork neck, sun-dried beef, grilled chicken, sticky rice, and fermented fish sauce chili paste inside. “In addition to beauty, we also look at whether transportation is convenient or not. At first, we thought the packaging was good. When driving out and encountering waves, the curry leaked because the packaging was too big. When it was placed in the block, it didn’t fit. We adjusted the size of the packaging to be more suitable and bought additional equipment to block the food box. When transporting, it was convenient and there were no more problems. Therefore, even though we thought it was the best, if we encountered a problem, we had to keep adjusting. The good thing about COVID is that it made us think and act right away. If something is good, we have to do it now. We won’t put it off. We have to do it quickly and fix it.” Safety is paramount in the COVID-19 era Food safety is a top priority for Jack because he believes that the consumer is entrusting their life to Isan Style. “I divide safety into 2 parts. The first part is in the kitchen. Staff must dress cleanly, wear gloves, masks, and hats. The area must be cleaned. All containers must be cleaned thoroughly. Items must be placed 60 cm. above the floor according to district regulations. I think my restaurant’s cleanliness is second to none in Isaan restaurants. I have to commend the chef for being a lover of cleanliness and checking very carefully.” “As for the customer service part, if customers come to buy at the store, there will be a temperature measuring device, alcohol, and a distance of 1-2 meters for receiving. As for the delivery staff, they will wear gloves, have alcohol, and a cloth to clean the shipping box.” “I think that the basics of taking care of safety to deal with COVID, we should be able to do it 100%. We have seen examples from Copper Buffet and Klong Saen Suk restaurants, which have done very well. We consulted with our seniors and received advice that we must build trust with customers first. If customers trust us, they will dare to eat our food.” Adjust employee performance Previously, Jack had to take care of a team of 30 people in the Isan-style maternity care center. In total, the monthly expenses for salaries were in the six-figure range. As soon as the COVID-19 crisis hit, it was necessary to reduce staff and adjust the working methods. “ Regarding employees, I will select those who can work in this situation. Those who have not worked for 3 months will be given a break first. As for the foreigners, they will return home during Songkran. We will not find anyone to replace them. But now we have to help the children who can't go home. We have a place to stay, 3 meals a day, and we pay for everything. “Now, there are 6 staff: 1 chef, 3 kitchen staff, and 2 delivery staff. In the past, the restaurant had a laab kitchen, a spicy salad kitchen, a somtam kitchen, a stir-fry kitchen, and a fried kitchen, all of which the chefs took care of. When stir-frying minced pork with basil and fried eggs, it took 4 people to finish one dish. Nowadays, the chefs who used to just wait to stir-fry now have to pick the basil themselves, load the ingredients themselves, and put them in boxes. We have to help each other as much as we can. Now, teamwork is very important. After work, I have a meeting with my team almost every day to discuss what obstacles we encountered that day and brainstorm together.” Marketing strategies during the virus outbreak Nowadays, marketing must focus primarily on online channels. For those who follow the fan page, Fak Tong Isan Style, you will see the creation of a selling point and a very attractive presentation, such as #StayingAtHomeYouMustEatSpicyFood #FaaktongAtHome or the name of the Isan Bento Set menu. “When writing content, We also look at which group of customers is our group. Normally, my girlfriend and I are the ones who think of the page. Since our page style is an Isan restaurant, sometimes my girlfriend will think of words in Central Thai, and I will translate them into Isan to fit the style of the restaurant. Sometimes, there will be humor and hilarity. I'm a fun person. I want to be friendly with customers. I don't want to be too stressed because the economy and the COVID situation are stressful enough. I want to communicate simply in the Isan language." In addition to promoting on a unique fan page, the arrival of COVID-19 has allowed Jack to learn marketing strategies that go back to the basics but have received very good feedback. "When COVID-19 happened, I consulted about marketing with my seniors in the restaurant industry. They suggested that I come and observe the customers up close at the restaurant. In the past, I never looked to see if customers in this area knew about our shop. When I advertised, I would choose a distance of 10 km from the shop. Now that I look at it, I find that customers in this area rarely order at all.” “So I adjusted my strategy by handing out flyers, using the method of distributing them in areas where food can be delivered the fastest, around 2-3 km from the shop. By taking Lat Phrao Intersection as the main point, going towards Ratchada-Lat Phrao Intersection, Sutthisan, Saphan Khwai, and Ratchayothin, I placed brochures in houses and buildings. When distributing them, I wore gloves and sprayed alcohol to show them that I was safe. Or when meeting customers, I stood 1 meter apart. “The advantage of handing out flyers is that sometimes we can talk directly to customers. I get new customers like I’m tied to a lunchbox. Order with us 2-3 times a day, or sometimes three meals a day. The response is quite good. I feel that it is a marketing that can be used in practice, even in an era where people are playing Instagram, Facebook, TikTok, and YouTube. So I use it both online and offline. I think that if COVID-19 goes away, I will probably get more customers in the area of the shop as well.” Adapt to survive and move forward to new opportunities. Isan style can stand on its own as a result of daring to change oneself according to the situation. “I feel that I made the right decision to open the shop since March 21st. At that time, I was deciding whether to open or close. When I got encouragement from my seniors in the restaurant industry and the team in the shop, I decided to open until today. If I look at the numbers, I am still not satisfied. But the graph is going up. And what I got in return are new customers. And they are regular customers. There are a lot of repeat orders. This is what I got from actually doing it. “Even if the COVID-19 situation goes away, I think it will definitely be a starting point to take the experience in doing delivery and build on it. Because I think there will be a group of customers who still prefer to eat at home and don't dare to go out, so I have to adjust the menu to suit the customer group as much as possible. I might do some research and ask the customers myself because right now the restaurant's fan page has more than 40,000 followers and about 1,000 people following it on Line@. If I broadcast to talk to 1,000 customers on Line@ and can answer their questions about the menu for 100 baht each, I will earn an additional 100,000 baht." New Normal for restaurants in the COVID era After the relaxation of measures for some types of restaurants to open for dine-in service, such as roadside restaurants, open-air restaurants, under the conditions and regulations such as 1.5 meters apart, temperature measurement, alcohol gel for hand washing, for buffet restaurants, do not cook yourself, do not pick up yourself, must order the staff to serve, which of course makes restaurant owners feel more relieved to some extent. What will have to be done from now on is considered the New Normal for Fong Tung Isan Style, has prepared and has planned to open a shop already. “I always believe that opportunities are for those who are ready. I am very ready. I have talked to the team about arranging tables about 1.5 meters apart, screening, temperature measurement, alcohol gel, preparing a waiting area for customers, staff wearing gloves, masks, clearing everything on the table. We do this consistently. We do not leave equipment, condiments, brochures on empty tables to prevent germs. “When measures are implemented, we are ready to adjust. We may have to adjust orders to set or course, prepare a sterilizer for spoons and forks like in the food court, install air purifiers, and do a big cleaning of the shop often. For payments, we may ask for cooperation by transferring money instead of accepting cash to reduce contact with money and customers initially, so that customers have confidence in us.” “Whether it’s 1 month, 3 months, or 6 months, if the government tells me to do something, I have to do it to the best of my ability. Initially, the regulations were announced. We are already doing them. There is nothing to worry about. We can meet the requirements and do well. But if other measures are added, we will have to see how we can adjust ourselves to meet the requirements of the government sector. We will have to wait and see.” Photo credit: Facebook.com/Faak.tong
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Check your status urgently! Is your shop in a "crisis"? With the P&L method
In a situation where many people feel bad, affecting sales not as targeted, entrepreneurs may think that the operating results will be negative and cause stress. Conversely, for stores where sales are still good, orders keep coming in. They may be happy and preparing to plan to expand the business. But what I want to tell everyone is that if any entrepreneur doesn't do a P&L, "loss" or "profit" will be just a feeling. Think for yourself Because in any type of business, numbers cannot be estimated by feeling. Especially in the restaurant business, making a P&L is very important and necessary because P&L can immediately tell us whether our current business situation is critical or thriving, so that we can plan for the future accordingly. Believe it or not, 50% (or more) of restaurant owners hate numbers, which leads to the problem of not reporting profit and loss, leaving restaurants with no idea of the health of their business. For example, selling well but not making a profit. Selling and making a profit but why does it seem like a loss? Therefore, let's understand how to make a profit and loss statement or what chain restaurants call a P&L. Profit and Loss Statement (P&L) It is a measure of the results of doing business each month. That the sales we earn throughout the month, after deducting various expenses, is there any profit left? And more importantly than the word profit, if we open a restaurant in a rented place with a contract period, if we complete the contract period, will the invested money be returned in full and will there be any profit left? For anyone who has never made a profit and loss statement, this article will tell you how to do it. Let's start doing it together. To make a P&L, the following information must be recorded each month: Example of restaurant data recording Sales : Income from all channels Food cost : Food raw material cost + beverage cost + packaging. Normally, the cost in this section is around 30-35%. Labor costs : Cost of permanent employees + Cost of temporary employees + Overtime wages + Various benefits. Normally, this expense is around 15-20%. Administrative expenses There is a fixed cost. For example, electricity bill + water bill + gas bill + various consumables + marketing bill + travel bill + etc. Normally, this expense will be around 5-10%. and variable cost Such as accounting fees + various taxes and others. Normally, this expense is around 5% or may not be available for small restaurants. Rental cost of space Normally, the cost in this section is around 10-15%. Net profit/loss Normally, you should have a profit of 10% or more. Just by recording these expenses separately, it will be easier to analyze the health of our business. If the restaurant's expenses exceed the above recommendations, we will be able to plan to fix it appropriately. On the other hand, if we do not record the profit and loss statement until the end of the month, it turns out that there is a loss. We will not know which expenses are higher than the standard, causing us to not solve the problem at the right point and not be able to plug the leak. Let's look at an example: There is a restaurant that has been in business for 18 months and has made a profit every month, averaging 40,000 baht per month. When calculated, the accumulated profit is 720,000 baht. Which, at first glance, seems like a good thing, but when starting to make a profit and loss statement and analyzing the data, it was found that this restaurant had a lease term of 36 months and had invested 3 million baht. This shows that if this restaurant remains inactive, makes sales and manages expenses in the same way continuously until the contract expires, this restaurant will make a profit of 1,440,000 baht, which shows that operating this restaurant will lose money. 1,560,000 baht, that's it. When we realize that the profits we are making will not be enough to recoup the investment, the shop must have a plan to increase sales and analyze various costs. To find out which ones are beyond the standard values so that we can control them and increase our profits. You see, this is just one part of making a profit and loss statement. It also allows you to see the true health of your restaurant immediately, whether it is healthy, slightly sick, or in a crisis. Therefore, if any entrepreneurs are still neglecting to do P&L, especially recording various cost data in detail and separated into categories, please start doing it immediately. Especially during times when external factors are bad, we must turn back to focus on internal factors that we can control first. Learn about simple profit and loss management. Both in terms of recording income - expenses, methods of filling in the store's information in the table, including precautions and things that are indispensable, along with profit and loss analysis to control costs and increase profits for your business. Free study, free registration, click now! Click here to read other articles. Miscalculating costs because of not knowing the yield Solve the problem! How much % of the selling price should food cost be? 5 ways to reduce food costs without reducing quality! Selling food delivery, don't forget about hidden costs Selling through a Food Delivery App or delivering by motorbike, which is better?
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New 100% Rules: The Revival Formula for Restaurant Crisis
“Income is not as important as the remainder” - a billion-dollar business tracker 'Mr. Kong-Akonrat Nitiphon' Those who are familiar with food business owners, both small and large brands, from stand-alone restaurants to restaurants with hundreds or thousands of branches nationwide, said when we asked how restaurants can survive in this COVID-19 era, it made us look back at our restaurants again to see how much revenue we have left. Khun Kong explained the 100% rule, which is the heart of restaurant management, and shared business experiences from various food businesses that had to turn the crisis into an opportunity, which is an inspiration for restaurant owners who are facing the Covid-19 crisis to have the strength to fight together. See the opportunity when COVID-19 makes everyone equal Understand your own mind and basic rules 100% increase your chances of winning. You have to understand your customers and understand the new knowledge that is emerging all of a sudden. Case study in the adaptation of famous brands See the opportunity when COVID-19 makes everyone equal Amidst the virus situation that has affected normal life, it has affected various sectors like dominoes, such as the restaurant business that cannot escape. Whether it is a small or large brand, the storefronts can only provide limited service, including take-away and delivery that have to adjust their strategies like never before. All restaurants have to experiment the same. “The advantage of businessmen who think positively about COVID-19 is the equality of restaurants. Both small and large brands are affected the same. But if you look deeper, you will find that they are hit harder or lighter. If it is a buffet, sukiyaki, and shabu restaurant, it is quite hit hard because it is not suitable for delivery, including Japanese food. But some cases benefit, especially fast food.” “We have to admit that this COVID-19 has made business owners, especially restaurants, feel like they are in a state of war. The current situation and the post-COVID-19 situation, everyone knows one thing: it will not be normal anymore. We have to underline this because people's behavior has changed because there is delivery or people can cook at home now. And going out will not be the same.” “Everyone is hit by the same storm. Right now, the storefront may not be as important as online and reputation on social media. That means whoever makes it more interesting. Understand your community base better. That person has a chance. People who eat 3 meals a day may not eat the same food. That means everyone has the right to offer all day, all the time. New shops have the same rights as old shops. It depends on who finds their customers first. Whoever can make customers more engaged wins.” Understand your own mind and the 100% rule to increase your chances of winning. At the heart of running a restaurant business in the COVID-19 era, Kong shared 3 principles that will help your business survive the crisis and increase your chances of success. Understand your own mind You have to remove the negative attitude and bring out the strength. You can be sad, discouraged, and confused, but you have to keep finding your way until you find your own path. Understand the rules 100% The basics of running a restaurant business include Cost of Goods (COG), which means the cost of raw materials or Food Cost 35%, Cost of Labels (COL), and labor costs 15%. Rental fee 15% Miscellaneous 15% “If the restaurant business is 100%, it means that COG should not exceed 35% of sales, while COL is 15%, rent should not exceed 10-15%, and the remaining 10% that cannot be put into COG, together cost is 75% (25% profit). “If you have sales of 100,000 baht per month and use this formula, which is COG or Food Cost is 700,000 baht, rent is 15% or 30,000 baht, COL 15% is 30,000 baht, that means there are 2 employees. If it exceeds this, it is tiring. If COG is cheaper, COL can be increased. If the rent is cheaper, COG or COL can be increased. It must be controlled. This is the basic rule of managing a restaurant business.” However, the current situation has given rise to something new, which is a 30% delivery fee or an additional transportation fee, but the rent may be reduced by 30% from the normal rent, and the new situation allows only 1/3 of the total number of seats in the restaurant to be served. Such conditions cause the 100% rule to be rebalanced. And we have to understand the new knowledge that comes after this. New 100% rule: if everything is the same and delivery is added, it equals a minus 5%. Therefore, 30% of the cost must be reduced to meet the delivery cost, which requires reducing rent and COL, so that the restaurant can be placed on the Delivery Platform. In addition, the challenge is people. What to do with old employees? New skills must be set up. Most restaurants in Thailand have one person doing one job. In Japan, one restaurant uses two employees, in Europe four, because each person can do many things. Therefore, the new knowledge that must change is that people's skills must be diverse. You have to understand your customers and understand the new knowledge that is emerging all of a sudden. The world of COVID-19 has created a different way of life from before. Some things have to be changed to fit in with the new normal. This means that everyone must learn to adapt and understand the new knowledge that is emerging. Restaurants are the same, they must constantly seek new knowledge and adapt it under the basic rules. And this is the reason why... 3. Understand your customers and the new knowledge that is created. Every store must deliver. You have to put yourself in the Delivery Platform and understand that if you do, the cost will increase or you have to be able to deliver. You must first understand your customers. Doing business means understanding the nature of your customers. You need to understand who your customers are, including understanding that the expectations of the restaurant business are different from other businesses because restaurants are expected to keep everything the same, including taste, quality, and appearance of the food. One thing that needs to be managed for delivery is that customer expectations must be the same as in-store. One way to do this is to create a new menu just for delivery. Identity in the online world. It is not by nature for people to order delivery food every meal. And when they do order, there are many different shops, including home cooking, which is another trend that is coming. Therefore, the shop must be memorable. If you want to eat this, you must order from this shop. How can we make customers attached to our food and order our food all the time? How can we make it appear on the feed page? And more than that, how can we make it memorable and thought of? What to do when you can only accept 1/3 of customers because the seats must be spaced at least 1.5 meters apart, reducing the ability to accept customers to sit in the shop, plus customers who are confident in using the service at the shop will also be reduced. “After COVID-19, it will not be the same anymore because people's behavior has changed. We have to understand our customers and understand the new knowledge that has arisen: Delivery using a platform or delivery not using a platform, and adjusting the formula, the new 100% rule.” Case study in the adaptation of famous brands As a person who has been involved with food business owners, both small and large brands, from stand alone restaurants to restaurants with hundreds or thousands of branches nationwide, from his role as a young producer and host of a hundred-millionaire show, founder and executive of a Production House company, Kong has encountered ideas from food entrepreneurs, many of which were able to adapt promptly during the current COVID-19 situation. Examples of brands that were able to adapt quickly are Kouen Sushi Bar, Kap Khao Kap Pla, and Khiang. “Kouen Sushi Bar is a Japanese restaurant, which some people are not yet familiar with ordering Japanese food via delivery, while a restaurant with over 10 branches has to stock up on items in advance for weeks or months, with tons of items in stock. But Kouen Sushi Bar understands its customers that In addition to delivery, many people are now doing home cooking, so they are increasing the sale of raw materials, such as selling meat to make steaks and shabu at home, in order to generate cash flow and keep the business afloat. This helped support me and I heard that the bleeding has stopped.” “Kheang is a new restaurant in the Zen group, created for delivery, no need to sit and eat at the restaurant. It’s called Delco, with strict hygiene standards and 100% understanding of the rules, including understanding new consumer behavior. They are in locations where delivery is possible, such as gas stations and shophouses, not in shopping malls. The rent for the space is low, and there are fewer employees.” “With rice and fish In addition to making the menu easier to deliver, we also make frozen food that can be stockpiled and have launched a new brand called Charoen Kaeng to make the food more diverse and can be eaten at every meal. Or like the Shabu and Suki restaurants, there are promotions to buy food and get a pot free. This is an adaptation. "Right now, what everyone expects and encourages is that COVID-19 will disappear. The day everything returns, we must still be here. If we are not here, there will be no business to continue. One of the words that the father of the main character in the series Itaewon Class said is, as long as you are still alive, nothing is a big deal. Therefore, we must survive.”
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Save costs, create cash flow, a survival for restaurants
Cash Flow It is one of the important things in doing business, no matter what type of business it is. Especially in the restaurant business, cash flow is very important because most restaurant businesses have daily expenses that require cash flow. But it is often found that there are still a number of restaurant operators who neglect cash flow. Because it may be seen that each day there are still sales and there is enough money circulating in the system to cover expenses, which is a very risky matter and has already shown results in the crisis that affects sales. When cash flow reserves are insufficient, many stores are unable to continue. This Covid-19 crisis has made us rethink the basics that have always been taught for running a restaurant business, which are: Must have at least 6 months of reserve funds This means that in the next 6 months, even if there are no sales, the business will still have reserve funds to pay various expenses so that the business can continue to operate because doing business requires time to be successful. Therefore, this is a good opportunity to re-emphasize cash flow. We have cost management guidelines to create cash flow for the shop to continue. Even though there have been relaxations in measures to allow restaurants to open for dine-in services, in this initial phase... It is unlikely that income will return to pre-COVID-19 levels. Due to various environmental factors, when income decreases, it will affect cash flow as well. So, the first thing that entrepreneurs need to deal with is 1. The matter of food costs cost , which of course when we open a shop, we have to buy raw materials. And originally, when there was a lockdown, we might buy raw materials on a daily basis. When they ran out, we closed the shop. But when it's open for dine-in, buying things on a daily basis may not be suitable. We have to buy at least 2 days' worth of supplies in order to make stock management easier. When there is a stock reserve, it is equivalent to putting cash flow into it, which is where operators must carefully calculate the daily usage. Learn professional techniques for storing ingredients. In the free online course here 2. Change your shopping behavior to match your cash flow. From the original purchase in packs to save money, to get promotions or whatever, you may have to think about purchasing a smaller quantity to be enough for 2-3 days of use and then assess your cash flow on a daily basis and adjust it as needed because we want to maintain the cash flow as much as possible first. However, we must also consider that: Is this type of purchase worth the travel and shipping costs? 3. Assessment of market situation, customer needs or competition Because the ingredients, some types of menus that may have sold well before Covid-19 may not be like that anymore because customers have other options or other forms of competition in the market that do better than us. We have to assess in order to avoid ordering a lot of that ingredient. For example, grilled shrimp, which used to be a best-selling menu of some restaurants, may not be today because the market is flooded with shrimp. There are many options, the prices are very competitive, giving customers a better option to compare prices than us, etc. 4. Investing in packaging and various equipment according to the safety standards set by the CCSA or local government agencies, such as Table Shield or table dividers, look at the suitability for the type of shop, type of customer group. If you can save on investment while still meeting the set standards, you should choose to do it. The same goes for containers. Does the packaging need to be the best? Is it special or different? How much importance does the customer give to this part? These are things that the entrepreneur must analyze. Otherwise, the cash invested in this cost may be more than necessary. You can read. How to choose the right packaging for delivery, convenient for the store, comfortable for customers, here. This is a guideline that some entrepreneurs may still overlook in terms of managing food costs, which account for the largest proportion of restaurant business costs. If entrepreneurs can manage this cost to reduce it without affecting product quality, it will help the business have a more liquid cash flow. The current situation, according to the assessments of various analysts, it will take until the end of the year or 1 year for the economy to recover again. Therefore, for business people, maintaining cash flow as much as possible is important. Wherever you can save, you must do it. Or try to follow our initial recommendations. Click here to read other articles. Miscalculating costs because of not knowing the yield Solve the problem! How much % of the selling price should food cost be? 5 ways to reduce food costs without reducing quality! How to shoot Facebook Ads to double your sales!
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Create new, delicious and easy menus with ready-made sauces.
Tastes delicious It is important for a restaurant, but more important than delicious taste is to control the taste standards to be the same in every dish, the taste will not change. Taste control can be achieved by following the restaurant's standard recipe, which is something that the restaurant owner and the chef or head chef must do. Using ready-made sauces is another way to control the standard quality of taste. Just use the specified amount according to the recipe. No matter how many dishes you make or how many times the customers come, the taste will be delicious according to the restaurant's standards. There are many more advantages when choosing to use ready-made sauces. New menu, delicious and easy, an opportunity to generate additional income Ready-made dressing. One bottle can be used to prepare all kinds of salads, spicy salads, and sukiyaki dishes. Black pepper sauce can easily create a special menu for your restaurant. The shop also has Pad Thai on the menu, with ready-made Pad Thai sauce. There are many more advantages when choosing to use ready-made sauces. Fast, saves time in cooking The kitchen can prepare food quickly. Just pick up or scoop up one ingredient and you can prepare delicious food without having to waste time weighing, measuring, or estimating the amount of many ingredients to cook together. The faster a restaurant can prepare food, the better. They can also provide impressive service to customers by serving food quickly and have more time to serve more customers. Not attached to the chef The day your chef or sous chef quits, your restaurant will never be the same again. But with standard recipes and ready-made sauces, anyone can cook the same delicious food every time. You can set the exact cost. Using a variety of ingredients can make calculating costs difficult, both in terms of the amount of different types and measuring the amount per use. However, with ready-made sauces, there are fewer ingredients per dish, making it easier to calculate food costs. Plus, prices tend not to fluctuate very often, allowing for a stable and certain cost. Save kitchen space In 100% of the restaurant area, of course, the service area must be allocated as much as possible because if there is space to accommodate a lot of customers, there will also be an opportunity to earn income from the number of tables as well. Therefore, the more kitchen space can be saved, the better. However, that may make the kitchen area cramped, affecting the work of the kitchen. If the kitchen space can be gained back from reducing the number of condiment stations into ready-made sauces, the restaurant's kitchen will have more work space. And another important thing is quality. and the cleanliness of the finished sauce, if you know the origin of each bottle of finished sauce, which factory it was produced from, when, at what time, this is to guarantee the quality. You can check by reading the information stated on the label or if there is a quality certification symbol. Aero products have a QR code that can be scanned to trace back to the production source of a quality factory with GMP standards, HALAL certification, FDA number, and no preservatives added. Aero brand all-purpose stir fry sauce Just 1 spoon per dish is delicious. It can be used to season many types of food, such as fried rice, stir-fried vegetables, stir-fried basil, marinating meat, and many other menus. For delicious flavor, you can choose to buy Aero brand multipurpose stir-fry sauce at Makro Click New menu, delicious and easy, an opportunity to generate additional income Variety of menus is another thing that increases the opportunity to generate more income for restaurants. However, it is not easy for each restaurant to find a delicious secret recipe. Creating a new menu takes time. Ready-made sauces are a great help because they are easy to use, easy to taste, and help create new menus for the restaurant to be completed faster. Menu: Spicy Salad, Spicy Salad, Suki, Black Pepper Stir Fry, Black Pepper Steak, and Pad Thai, 6 menus that are easy to sell, good price, customers can eat every day, and restaurants themselves can make it easily because there are ready-made sauces that help make every dish delicious. Ready-made dressing. One bottle can be used to prepare all kinds of salads, spicy salads, and sukiyaki dishes. If your restaurant is a Thai restaurant, a la carte restaurant, a rice and curry restaurant, a rice soup restaurant, add a spicy salad and spicy salad menu to increase your restaurant’s income. We recommend that customers order a medium-sized dish to share or as a snack menu. The profit per table will increase. Whether it’s a mixed salad, fried egg salad, pork sausage salad, Chinese sausage salad, and many other spicy salads, you can use a variety of ingredients that the restaurant already has and use the spicy salad dressing right away. Or even a beginner who wants to open their own salad shop can make a variety of spicy salad and spicy salad menus. You may choose to use more spectacular ingredients because it’s a salad shop that specializes in spicy salads, such as blue crab salad, fresh shrimp salad, mixed seafood salad, salted egg yolk salad, salmon salad. And when using ready-made salad dressing, you don’t have to cook each dish, wasting time. Aero brand ready-made salad dressing has a strong, rich taste. Mix it with ingredients to create a definitely spicy menu, whether it’s a salad, spicy salad, or even sukiyaki. Easy to use, convenient, just one bottle, no need to add more seasoning, save time cooking each dish. Delicious, worth the price, suitable for general customers and restaurant owners. You can buy Aero brand ready-made salad dressing at Makro Click Aero brand black pepper sauce can easily create a special menu for your restaurant. If you have black pepper as one of your menus, it is guaranteed that it will be a best-selling menu and make your restaurant stand out from other restaurants. Because black pepper menus are easy to eat, can be eaten often, customers like it and have a chance to order often. It can be made as a single dish to sell during the day by choosing a variety of ingredients such as pork, chicken, shrimp and beef. Or it can be a large dish that the whole family can eat, such as black pepper crab, black pepper river shrimp or Thai-style steak menus such as black pepper steak are also popular. If you use ready-made black pepper sauce that can be used from the marinating step to being used as a sauce, it will make the pepper steak menu easy and create additional income for the restaurant easily. Aero brand black pepper sauce is rich in both the smell and taste of pepper. It can be used to make stir-fried dishes, marinate meat and use it as a sauce for steak immediately. Convenient and fast, add this Aero brand black pepper sauce and there is no need to add more seasoning. Suitable for general customers and restaurant owners, you can choose to buy Aero brand black pepper sauce at Makro Click The shop also has Pad Thai on the menu, with ready-made Pad Thai sauce. Pad Thai, although the sauce has different ingredients from other menus, is another menu that restaurants can make because they can use ready-made Pad Thai sauce, whether it's Pad Thai with fresh shrimp, Pad Thai with river shrimp, Pad Thai wrapped in eggs, Pad Thai with seafood, or even beginners who want to open a Pad Thai shop can do it right away. No need to experiment with complicated recipes or buy a franchise with high costs. Aero brand Pad Thai sauce is already seasoned, ready to pour sauce and stir fry. It gives a rich, well-rounded taste, fragrant with the smell of tamarind sauce. Easy to use, convenient, and can be stored for up to 1 year. Suitable for general customers and restaurant operators. You can buy Aero brand Pad Thai sauce at Makro Click
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Is bringing a restaurant into delivery worth the GP?
The key question for restaurateurs today is: “Do you have delivery service?” If the answer is "not yet" We would like to warn you from the bottom of our hearts that “Your business is at risk.” Because from today onwards, delivery will be one of the main services that customers use to make decisions. Or will it become another important market that generates sales for the store? But there may be a question that follows: Is it really profitable to do delivery services that customers like to use, which is ordering through various applications? Because the shop has to pay a high GP fee of 30%. What will the shop have left? We have good guidelines to recommend. Today, I believe that most restaurants know the term “Delivery” It is well protected, especially during the COVID-19 crisis, when almost all restaurants nationwide have been ordered to prohibit dine-in service. They can only sell take-away, which makes sales options even more limited. As a result , the delivery market has become the main channel for generating sales for restaurants, whether they are large, medium or small brands. Every restaurant must have delivery. And the channel to connect customers with restaurants to get to know each other, creating sales opportunities that are still popular today are food delivery platforms or applications. For 3-4 famous brands that dominate the market, when most customers are addicted to using those applications, restaurants cannot avoid putting themselves in the applications to increase sales opportunities. But there is a question that follows: the part that the restaurant has to pay to the applications is called Gross Profit (GP) or the share from sales at the current rate that each application collects. The shop has almost no profit left. What should I do? Benefits of joining a food delivery application Let's take a look at the advantages of putting your shop or menu on an application or food delivery platform. It's not that it's not good, it actually has a lot of advantages, especially the opportunities from the application's follower base. Because don't forget that each application has ongoing marketing to increase the number of followers. The people who come to order food through the application are the group in question. Key customer base When we enter those apps The chances of our store being seen, recognized and chosen are increased. It's like someone is constantly marketing and generating traffic for us. Of course, if we want our store to be in the best location on the app, we have to pay for additional services, which is normal for a business location. If you want a good location, you have to pay a high price because these apps are like locations. Not yet. Another important advantage of these apps is that they have a management system that provides convenience for both the customer who orders and the store. Whether it is transportation, payment, or menu management, these systems are very expensive if we develop them ourselves. However, it does not mean that they will be kind enough to let us use them for free because they also need a budget to continuously develop these systems. That is where the GP fee comes from. As for which one will charge how much and why, let's leave that for now. Let's see how the store will have to adjust when it enters the app and still has a profit after being charged the GP fee. How to adapt when relying on platforms. How to win the GP battle. Here are some tips if you need to join these apps: First, Let the restaurant come up with a new menu. By making new costs to support the 20-35% GP that is charged into the food cost per dish, in order to set the selling price, there will be more profit left. For example, calculating the food cost to support the GP deduction. Things that entrepreneurs need to consider when setting prices with a GP plus method are: Are the menu value and menu quality compatible? The price has increased but the appearance of the menu or the ingredients used make customers feel that it is too expensive or not, it is the responsibility of the chef team to create a menu that looks worth the price. Or another approach , if the restaurant does not want to increase the price because it is afraid of affecting sales. It is necessary to choose to reduce the amount of food while maintaining the same quality. Both methods inevitably affect consumers in one way or another, but it is something that must be done if the restaurant wants to make a profit after deducting the GP fee. 2. Make your own delivery Use the shop's staff who are ready to be riders to act as food delivery staff to customers within a radius of 5-10 kilometers. You may inform the customers that within a radius of no more than 3 kilometers, the shop delivers for free. Beyond that, there is a delivery fee of 5-7 baht per kilometer. This method will definitely help the shop not be charged GP. The shop can do both methods together, but no matter what. “Delivery” is a must-do now or in the future. If our shop has joined the food delivery app system, don't forget to let your customers know, such as by posting a sign to inform customers or using the app logo that we are participating in on the storefront, or by telling customers through the shop's Facebook page, etc. For those who want to learn how to promote their restaurant online Both Facebook advertising to target groups, using Line@ to increase sales, pin the store map so that customers can easily find us on Google with Google My Business, and recommend Food Delivery Applications that restaurants should have to reach more customers. You can learn through online courses. Register for free. Learn for free here. Photo credit: Facebook page: Grab Food Click here to read other articles. Hidden costs and problems that come with entering the delivery system. If you don't know, your shop will fail! Selling through a Food Delivery App or delivering by motorbike, which is better? How to shoot Facebook Ads to double your sales! Save costs, create cash flow, a survival for restaurants Check your status urgently! Is your shop in a "crisis"? With the P&L method
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New Normal: Consumer behavior has changed, restaurants must adapt quickly
Kasikorn Research Center has published an analysis of the restaurant business's adaptation to new standards after the COVID-19 situation, predicting that: Throughout 2020, the restaurant business will shrink for the first time in 8 years. The value is only 385-389 billion baht, or a contraction of 9.7%-10.6% from last year, under the assumption that there will be no new outbreaks in the rest of this year. In addition, with the business environment changing to the New Normal era This will be another factor that will make all types of restaurant operators need to quickly adapt. In order to be able to conduct business in line with these changing consumer demands, what do people in the restaurant business need to adapt to? Let's follow along. The number of service users and the average per capita decreased due to slowing purchasing power. Store income may not be the same, but expenses and costs have increased. Delivery is fierce with both competition and GP value. Technology will not just be an option, but will be a tool that will help businesses go further. Hygiene is a high-cost investment that requires investment. New customer groups and new opportunities 1. The number of service users and the average per capita decreased due to slowing purchasing power. The global COVID-19 pandemic has slowed down the global economy as well as the domestic economy, which was already not doing so well before the pandemic. Consumer purchasing power began to decline. When faced with the COVID crisis, the domestic economic situation worsened. Many people lost their jobs and incomes decreased. This will definitely have an impact on restaurants. The possibility of customers using the service per visit is likely to decrease, as well as the average per capita that has decreased due to consumer purchasing power. Which sees that the restaurant groups that are most likely to be affected are: Group of stores with a middle-class customer base For example, restaurants in shopping malls that are not chain restaurants, buffet restaurants, food gardens, pubs and bars, and restaurants in tourist areas are groups that are likely to be directly affected. Because this group of restaurants has relatively high operating costs While roadside restaurants, food carts, and small shops are less affected or are positively affected because they benefit from middle-class customers. This can be seen from the past lockdown situation. The shops that have better sales are roadside restaurants, shops in village alleys, and food carts because the prices of these shops meet the purchasing power at this time. For coping strategies : It is predicted that the economic situation will continue to be a problem throughout this year and may extend into next year. Therefore, maintaining cash flow as much as possible is important. Focus on managing costs at every point, especially food costs, raw material stock management, and labor costs. Learn through free online courses here. Click. Section on increasing sales Increasing the average per head is another thing that needs to be done. A recommended approach is to create a new menu with a new cost structure so that the selling price can be lowered but still look good and expensive. Create a set menu with great value so that customers can come to use the service often. As for promotions for discounts, exchanges, freebies, and extras for general shops, this period may need to be considered carefully because doing such promotions may not be suitable during a time when the business owner is having cash flow problems and may lose money. If you want to do it, it would be better to make it a promotion for take-away because the shop has limited seating. Lean (LEAN) Everything to save costs Small things that are often overlooked, such as turning on-off the lights, turning on-off the air conditioner, if the business owner pays more attention, it will help save a lot of costs. There should be regulations for employees to follow, such as when to turn on the air conditioner, which air conditioner to turn off during the time when there are no customers, and how many minutes before closing the shop to turn off the air conditioner. Electricity, water, and other parts are the same. In summary, From now until the end of the year or maybe even next year, it will be a period of declining overall purchasing power. Therefore, business operators must give priority to internal management. Evaluate daily sales to analyze the data and plan marketing. In terms of cost management, menus that do not sell well and have high costs may have to be hidden for a while. Reduce the number of menus if the existing menu has too many options. Because the more menus, the more raw material costs have to be paid. Launch new menus to generate sales in the meantime. 2. Store income may not be the same, but expenses and costs have increased. Although restaurants have resumed dine-in service , the government's various measures and regulations have inevitably affected revenue. For example, social distancing measures have caused half of the number of seats to be lost, which has an impact on revenue, but the cost of expenses is the opposite: rental costs, raw material costs, and labor costs. Especially for shops like pubs and bars that are currently unable to open, or even if they can open, customers may not return to use the service as before. Or general restaurants, from now on, consumers may become accustomed to sitting and eating alone, which reduces the opportunity to increase sales even more. Therefore, when the physical store channels are likely not to return to being as crowded as before Entrepreneurs also need to add new sales channels or new sales formats. For example, now there are brands of stores in shopping malls adjusting their business plans to expand outside of shopping malls, reducing the size of stores to be more flexible, including target customer communities and focusing more on sales through delivery channels. It can be seen from the past 2-3 months that the delivery market has grown exponentially. Even food categories that were not previously suitable for delivery, such as buffets and shabu, have had to adapt and come up with new sales formats specifically for delivery. From now on , restaurants can no longer rely solely on in-store sales. With various measures that people must follow or still not being confident about the epidemic situation, consumers have become accustomed to staying at home and ordering food to eat. Therefore, the delivery market is one of the main sources of income for restaurants from now on. 3. Fierce delivery, both competition and GP value Of course, when the delivery market grows and consumers use the service more, the competition will naturally be higher because every store can enter this market and the main delivery platforms are none other than a few big players that consumers know well. The advantages of joining these big platforms are: These platforms are constantly marketing and promoting to build their user base. Which is comparable to the traffic entering the mall and the famous platforms still have a ready management system and have riders to service, but restaurants also have to exchange for a high sales share or GP. But when these platforms are good locations, the sales opportunities also increase. The recommendation is that restaurants should join the platform or delivery app with the advantages mentioned, but must make new food prices to support the GP deduction. Read how to calculate the cost structure of food under GP delivery here. Click And should consider doing your own delivery to deliver within a radius of no more than 10 kilometers, do marketing with special promotions for customers who order through the store's delivery to attract customers to this channel, use Facebook to shoot ads within a radius of 5-10 kilometers, insert promotional flyers sent directly through the store with the food that customers order through the app, or join various alternative platforms to increase opportunities for sales channels. But if sales through the app are high and continuous, you should consider doing marketing with the app so that your store is searched or always in the app's recommended store position. 4. Technology will not be just an option. But it will help your business go further. From now on Technology will play an important role for restaurant owners. Whether it is the queue system, the advance food ordering system, and especially the payment channels, the use of cash tends to decrease. Therefore, it is something that entrepreneurs must study. And look for these technologies to use to support changing consumer behavior. No need to say much. Nowadays, when transferring money to buy something, if someone sends a picture of their account number, they almost don't want to transfer because it takes time to type. But if it's a QR Code, the transfer is instant. 5. Hygiene is a high-cost investment that requires investment. Hygiene is another area that needs investment. Even though it is a high cost, it must be accepted. Because from now on , hygiene will be one of the factors in customers' decision to use the service. Hygiene in the store From the storefront, how should it be managed to make customers feel safe? What measures should be taken inside the store? How should various containers be managed? For example, alcohol gel should be placed at various points, temperature should be checked, disinfectant should be sprayed at regular intervals, containers, spoons, plates, and bowls should be tightly wrapped, tables and chairs should be wiped clean after each customer has used the service, and cleanliness should be maintained at various points. The practices of the Center for COVID-19 Situation Administration (CCSA) or public health agencies can be used as standard criteria. Personnel and staff hygiene This is a part that needs to be given a lot of importance as well. It will probably have to be added as a new standard rule for the shop from now on. How must the employees behave when in the shop, during breaks, while serving customers, what personal equipment must be provided, and the cleanliness of the body, clothes, face, and hair must be taken care of in every part. Hygiene of raw materials, equipment and cooking Equally important, the restaurant must have a good raw material management system, have reliable cleaning procedures, clean and disinfect all equipment, the cooking process must be clean, the cook must be protected from saliva and hair falling into the food, wear gloves, use equipment to pick up ingredients instead of using hands, etc. 6. New customer groups and new opportunities During the recent lockdown, amateur chefs have emerged in almost every home. Cooking has become an activity that many people enjoy without realizing it. They see it as an opportunity. This is another new customer group. The restaurant can create a set of the restaurant's signature menu for this group of customers to purchase. Cooking is also a Meal Kit product. Including other menus can create income opportunities back, making customers feel like trying it and may also make customers want to try the real thing at the shop. People's behavior has changed due to the COVID-19 pandemic situation, creating many new things that have become the New Normal, regardless of whether that behavior will last long or not. As a business person, it is necessary to learn to adapt to the changing needs of consumers so that the business can continuously grow and make a profit. 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 Solve the problem! How much % of the selling price should food cost be? 5 ways to reduce food costs without reducing quality! How to shoot Facebook Ads to double your sales!
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Revealing the recipe for "Indian Style Stir-fried Shrimp with Chili Sauce"
Menu: Shrimp Stir-Fried in Indian Chili Sauce. Share the recipe for "Shrimp Stir-Fried in Indian Chili Sauce" using Aro brand peeled frozen shrimp, mixed with the ingredients in the clip and fried. Ready to make a delicious chili sauce using other ingredients and an essential item is Sriracha chili sauce like the Aro brand. The menu is easy to eat and the steps are not complicated. Suitable for making for delivery. Click to see the recipe and how to do it. Watch the menu recipe in the VDO at 00.12 seconds. Revealing the recipe for fried sea bass in fish sauce, a menu from Waterside Resort Restaurant. Revealing the recipe for "Yam Chakram" from Baan Yi San restaurant, an ancient salad menu made from hard-to-find local vegetables! Revealing the recipe for "Kobe Sushi" from Honmono Shushi restaurant from Iron Chef Thailand! Click here to see other menus and interviews with the chefs. Click! And the menu is sold out via YouTube: MakroHoReCaAcademy
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Revealing the recipe for "Pork Steak Wrapped in Bacon with Jaew Sauce"
Menu Pork Steak Wrapped in Bacon with Jaew Sauce Share the recipe for a menu that generates income "Pork Steak Wrapped in Bacon with Jaew Sauce" Change the familiar pork steak into a special menu. It is a pork steak wrapped in bacon. Eat with Thai-style Jaew sauce for a delicious, spicy taste. It goes together perfectly! Try selling it as a delivery. Customers will definitely love it. Watch the menu recipe in the VDO at 00.12 seconds. Revealing the recipe for fried sea bass in fish sauce, a menu from Waterside Resort Restaurant. Revealing the recipe for "Yam Chakram" from Baan Yi San restaurant, an ancient salad menu made from hard-to-find local vegetables! Revealing the recipe for "Kobe Sushi" from Honmono Shushi restaurant from Iron Chef Thailand! Click here to see other menus and interviews with the chefs. Click! And the menu is sold out via YouTube: MakroHoReCaAcademy
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Street Food Survival: Fighting Covid-19 in Chef Yeast Nakul's Style
The Khao Moo Phra Ram 5 restaurant is an interesting example. With the adaptation and coping with the current situation, Chef Yeast-Nakul Kawinrat's restaurant still has more than 14 members, working hard to cook every day. Even though they have to add a delivery channel, which is a new experience for the restaurant, it also gave Chef Yeast a solution to bring delicious food to customers, such as using a vacuum-packing method that allows the grilled pork neck to have a longer shelf life, making it convenient to eat at home and making it safer. Chef Yeast-Nakul Kawinrat, the owner of the restaurant, is a talented new-generation chef. He is well-known among urban food lovers from being the Head Chef and creating menus in a hip restaurant in Thonburi before following his dream by opening a restaurant with easy-to-eat menus that everyone can access, with meticulous attention to every step of the process. Chef Yeast's restaurant 'Kho Moo Phra Ram 5' is doing well. When the COVID-19 situation occurred, everything changed. Restaurant adaptation amid COVID-19 “I started changing the restaurant since the announcement that dining in was prohibited before the curfew because food had to be ordered for take-out only. So we packed it in bags so that customers could choose, which made it more convenient and faster. In addition, when the sky started to get dark around 6-7 p.m., there were fewer customers. We have also adjusted the opening and closing times to be earlier. Normally, it is 11:00 - 21:30, closed on Fridays. We have moved it to 09:00 - 20:00, open on Fridays as well. The team can take turns taking a day off, but I myself don’t take a day off because these days, I keep getting phone calls and Line messages.” Because it is an open kitchen, safety must be ensured. “There is a certain level of hygiene. We consider it a roadside restaurant. When there is COVID-19, customers will be concerned about this issue. So we have to do more by having our staff wear gloves and face masks. The virus is new to everyone in the restaurant. I have to find information and pass it on. What are the risks? How to wash your hands? I went to find a clip of washing hands for my staff to watch.” “The night before the announcement prohibiting dining in, I called a new team meeting about organizing the restaurant and cleaning it. The staff must wear masks and gloves at all times. There are work zones. Normally, the kitchen staff is responsible for scooping rice and chopping pork, while the people outside the kitchen decorate the plates. Currently, the people outside the kitchen are only responsible for closing boxes because they have to receive money from customers. If possible, they will scan the QR Code and when they hand over the food, train them to try to place it on the table.” (Self-service) delivery and discovery of new solutions “Normally, our restaurant doesn’t focus on delivery. The sales from our food delivery app aren’t that high to begin with. But when this incident happened, take-away was our only option, so we thought we’d have to do more because the restaurant is quite far from the city, which means the delivery fee is very expensive. So we thought, All the staff at the shop ride motorcycles, so we should deliver the food ourselves. If the order is 500 baht or more, delivery is free within 5 kilometers. But the actual order was almost 10 kilometers.” “When we started delivering by ourselves, we started to encounter problems, such as if we stacked a lot of boxes together, the boxes would lose their shape. When we opened the boxes, the food looked unappetizing, so we started changing the packaging. At that time, there was news that there might be a curfew, so I thought that customers might not be able to go out and buy anything, so I thought about making frozen food and using a vacuum-wrapped method, which might be more convenient .” Vacuum is an additional service that provides more choices for consumers and extends the shelf life of food. “Normally, the restaurant uses vacuum to preserve food because the vacuum-packing method prevents bacteria from growing, so the storage period is extended. For example, the pork at the restaurant is marinated for 36-40 hours, which is a long time. If left exposed to air, the ingredients will not be stored for long. So, we thought of adapting it for customers by cooking the pork until it is cooked to cut out the problem of bacteria, and then packing it in a vacuum bag, which is a thick food-grade bag that can be heated in a microwave and can withstand 100 degrees Celsius. Just tear open the bag and it is ready to eat. If you put it in the freezer, it can stay for months.” “Our restaurant does not charge for the vacuum service. Normally, when we buy food to take home, the restaurant uses eco-boxes and charges an additional 5 baht. However, during the COVID-19 situation, customers do not have many choices and everyone is forced to buy food to take home only. Therefore, we do not charge for the box. As for the vacuum bag, it is a small amount at 2 baht per bag. We help support them. For shops that are thinking of using a vacuum cleaner for this situation, I recommend that you consider whether it is worth buying because one machine costs tens of thousands. If there is really a lockdown or if you plan to continue using it in the future, cooking frozen food can extend the storage period and save storage space. It will be a worthwhile investment.” Free rice for those affected with sincere hearts and sincere management “When COVID-19 happened, it was natural for everyone to worry about themselves first. We were afraid that our shop would not survive and that our employees would not get paid. We had to do everything we could to survive, find ways to sell, and manage costs. One day, a friend asked me to help make lunch boxes. He was going to deliver them to the Bamrasnaradura Institute and Siriraj Hospital, which are responsible for COVID-19. Hearing that made me want to help too.” “After hanging up, I thought about how I had been thinking about myself in the past and was afraid that I would not survive. But there were people who were not surviving. Before that, I had a meeting with entrepreneurs in this area. Some of them could not survive. Some had to reduce their salaries by 30% or leave without pay. If I cooked food and gave it to the employees in this area, it would help a little. At least they would not have to pay for food. On the first day, only one person came to get it because if you do not travel to work in this area, not many people would pass by. So no one saw it. So I posted on Facebook and more people came to get it, in the tens. Then a page shared it and many people came to get it.” “After that, I wanted to help the hospital more. Some of us contacted them ourselves and some people came to donate. But I did not dare to accept money because it would be like a donation. I would not have time to explain the details. A customer suggested an idea to give 3,000 baht to buy lunch boxes and give them away. We were comfortable doing it and the customer knew the number of boxes as well.” Key factors that will keep single-dish restaurants and roadside restaurants from surviving “Every shop has to adjust because it’s something new. No one has ever experienced this before. For made-to-order restaurants, roadside restaurants, it might be easy to adjust, but for steak, buffet, barbecue, or shabu restaurants, some shops have to change their style. From shabu, they have to sell made-to-order food because it’s the only way to survive. The goal is to survive this situation. We have to extend our team’s life. We can sell whatever we can. We have to do whatever channels we can. There’s no fixed method for everyone on what to do. For example, when I saw that the shop had to close, I opened online sales with my acquaintances. Tomorrow, I’ll make 30 bags of braised pork. Who wants some? I’ll deliver them. If we struggle, there must be a way to sell. Don’t give up yet. You can’t give up. This is not the time to give up.” If the situation returns to normal, what would the chef like to do? “I am taking a break. I am very tired right now because I don’t have any days off. Normally, the shop closes every Friday so that all the staff can have a day off at the same time. Right now, I let the staff take turns taking a day off. But I myself am not taking a day off because I have been getting phone calls and Line messages all the time. If COVID-19 really ends, I think my shop will be quiet for a while because people will probably want to go and eat food like grilled pork or buffet. I myself still want to eat. So I think after a week or two, it might be time for me to take a break.”
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Choose delivery packaging that is convenient for the store and comfortable for the customer.
Food Delivery is a business model that is very important for restaurants, both during the virus crisis when consumers need to use Food Delivery services or even after the situation returns to normal. It is believed that consumers will definitely still want the convenience of using Food Delivery services. In addition to restaurants having to adjust their sales and delivery channels, packaging is also very important to maintain the quality of food and deliver impressive service to customers. And you have to make sure that the restaurant's food will reach the customer completely. The containers used are strong and not dented or leaked. Customer Journey Things to Consider Before Choosing Packaging Convenient for the shop, convenient for the customers Heating safety Which one should I choose? What menu should I use it with? It's a must-have item. It's on the table at the shop, and it must be available for delivery! Customer Journey Things to Consider Before Choosing Packaging Before choosing packaging, restaurants should know the Customer Journey. What happens to our food from the moment it leaves the restaurant until the customer eats it? Once you know, you will be able to design what type of packaging to use and arrange the food appropriately. For example, food leaves the restaurant --> transport --> arrives at customer's home. Customer receives food --> customer opens box 1 --> customer opens box 2 --> customer pours everything together --> customer heats in microwave --> customer tears open packet, pours sauce/dipping sauce --> uses fork and spoon provided by the restaurant --> customer eats. This sequence of events varies depending on the type of food and service standards designed by the restaurant. The restaurant must take into account the Customer Journey because the difference between eating at the restaurant, taking home or delivery is the transportation time. Packaging should be chosen with appropriate functions, both in separating food portions to maintain the flavors of the food so that they do not mix. When it reaches the customer, the customer can combine them. Moreover, Customers can put it in the microwave or it can be kept at the same temperature as the storefront. And another thing to consider is hand hygiene. Customers can pick up packaging in different areas. The hands are still clean. Have you ever ordered food and had to wash your hands several times before you got it? Or used up several sheets of tissue? That’s the way to avoid inconvenience for customers. Convenient for the shop, convenient for the customers In addition to taking customer convenience into consideration, we must not forget the convenience of the store's operations. - It should be easily accessible packaging. Available all the time to maintain operational standards. If packaging formats need to be changed frequently, food preparation errors may occur. - Minimize modifications Choose the one that is most suitable for your restaurant's delivery menu, or choose one that requires the least amount of packaging preparation steps. Must be able to control costs Don't forget to factor in the cost of packaging into the cost of the food. There are many grades of packaging, choose the one that is suitable for the food and the target group because, in any case, packaging indicates the standard of service, like the face of the shop. Solving the mystery: What kind of plastic can be put in the microwave? Today's plastics have been developed to be heat-resistant and can be heated in a microwave. This is the type of plastic called Polypropylene (PP) or It can be seen from the triangle symbol with the number 5 and the letter PP. Another type of plastic that can be put in the microwave is the plastic with a triangle symbol and the numbers 1, 2, 4. It can only be put in the microwave to warm it up. It is not suitable for heating at high temperatures. You can also see the “Microwave Safe” symbol, which looks like a microwave oven. Which one should I choose? What menu should I use it with? Single compartment lunch box with lid Suitable for single-dish meals such as omelet rice, fried rice, stir-fried soy sauce, stir-fried spaghetti (no sauce), various steaks (dry food only), or food that does not contain water. If it is a single-dish meal with separate sauce or soup, such as chicken rice, red pork rice, pork leg rice, you can use a single-compartment food container. The sauce and soup should be placed separately under a small cup. 2-5 compartment food box with lid Suitable for rice with rice and food that requires side dishes, such as Japanese food, which must be taken into account not to mix different types of food together, which will spoil the taste. Or you can separate the rice and side dishes in proportion to prevent the rice from absorbing all the water. In addition to helping with the taste of food, separating food into sections in a food container also helps make our food look more appetizing. Round food cup with lid Suitable for Japanese-style rice dishes (without a lot of sauce), such as teriyaki mackerel rice, or for Thai food, suitable for rice dishes and various curries. Long food tray with lid Suitable for sushi, fried food, grilled food on skewers, snacks such as gyoza, salad rolls, rolled noodles, or for Saba steak, salmon steak, fried pork tonkatsu. This type of food tray is suitable for food with a beautiful shape that needs to show the shape and color of the food because the black tray is short and the clear lid is deep, making the shape and color of the food clearly visible. Food packaging from These 6 Aeros provide convenience to consumers. The black tray has a triangle symbol, number 5 and the letter PP. Only the tray can be heated in the microwave immediately. Heat resistant up to 100 degrees Celsius (the lid cannot be put in the microwave). Interested in purchasing single-compartment food containers, 2-5-compartment food containers, and round food cups, you can purchase at Makro click 2-layer food box Suitable for food that requires sauce as the main ingredient, such as curry rice, spaghetti with tomato sauce. Originally, the sauce might be put in a bag or box separately, but now it's a 2-layer food box. It will be more convenient for customers when the sauce and noodles can be poured together in the package that the shop sends. Choosing this type of packaging must take into account that it can hold hot food and liquid food, especially the lid that must be closed tightly but must be convenient to open. The 2-layer food box also makes the restaurant's food look more premium and unique. The 2-layer food box from Aero provides convenience to consumers as both the box and the lid have A spiral triangle symbol with the number 5 and the letter PP. Both the box and the lid can be easily heated in the microwave. Interested in purchasing a 2-layer food box? Available at all Makro branches. It's a must-have item. It's on the table at the shop and must be available for delivery! Imagine if customers come to eat at the restaurant, we serve the order to the table, there are eating utensils ready, spoons, forks, side dishes, condiments, tissue paper, toothpicks on the table, easy to grab, ready for customers to eat conveniently. Therefore, even if buying to take home or delivery, if we can still maintain that convenient experience, it will make customers even more impressed. But when packing, don't forget about hand cleanliness, oil and various sauces, be careful not to stain the packaging of equipment.
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Revealing the recipe for "Sane Chan", an auspicious dessert from Saneh Shop
The dessert recipe of Saneh shop started from teachers and students who studied cooking. Khun Nun thought that even though the original recipe was good, it had to be even better. Therefore, the recipe and ingredients were adjusted to fit the current era, such as the menu. "The Charm of the Moon" Auspicious dessert that is soft and chewy, fragrant with candle smoke, with easy-to-find ingredients. Everyone can make it. It's not too difficult. Let's go see the recipe and how to make it in the clip! Read the full interview and reveal the recipe. "Sampanni" Another menu from Khun Nun Thanchita Attakarakovit, a partner of Saneh Restaurant, available at Magazine Issue 2/2020 From Makro Horeca Academy Coming soon! You can follow the interview and other recipes here. Click
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5 money-making mixed drinks that entrepreneurs should have in their shops
Owners of restaurants or coffee shops, if you want to increase your business income “Mixed drinks” are another good choice. Because it requires few people, is not complicated to prepare ingredients, does not take long to make, can prevent customers from complaining about slow menu releases by serving mixed drinks during breaks or pairing the menu at the shop with a set menu to increase sales. Plus, our country shows no signs of letting up on the heat. Cold mixed drinks will help quench your customers’ thirst and cool them down every day! Introducing 5 money-making mixed drinks that business owners should have in their shops to impress customers. Let's take a look at what there is. Click to read these topics. Rich, cold cocoa Iced cocoa Iced Matcha Latte Iced tea Iced Honey Lemon Tea 5 things you need to know before entering the coffee shop business 1. Rich, cold cocoa When the taste of plain cocoa is not enough, the menu “Rich Iced Cocoa” for those who love richness and a slightly bitter taste at the tip of the tongue was born! Using almost 100% cocoa powder as the main ingredient, it also has many health benefits. The recipe and method are as follows: method Pour hot water into a measuring cup, then add the cocoa and stir until dissolved. Add sugar and stir until dissolved. Then add sweetened condensed cream and stir until combined. Add fresh milk Pour the concentrated cocoa into a glass with ice when ready to serve. recommend 100% cocoa powder drink, suitable for making drinks and bakery products. Rich and aromatic, packed in an easy-to-use ziplock bag. Rich, aromatic, creamy, delicious flavor. Great for making hot and cold drinks. Can also be used to make a variety of bakery products, desserts, and ice cream. Gives a beautiful dark color, making desserts look delicious. For 22-ounce drinks, 1 bottle can make 62 glasses. Packed in a ziplock bag, making it easy to store after use. So you don't have to worry about freshness or cleanliness. Click here to view the product. 2. Iced cocoa Another popular menu item around the world is the drink menu. “Iced cocoa” With a delicious taste, sweet and creamy, the aroma of cocoa makes customers feel relaxed and relieves stress very well. This recipe does not need milk because everything is mixed. Mix it in a pitcher and prepare it in advance without any hassle. method Mix cocoa powder with hot water and stir until dissolved. Mix with cold water to lower the temperature. Pour the cocoa over ice when you want to serve. recommend Sole, ready-to-drink cocoa drink Convenient and easy to make. Just add hot water, stir until dissolved, add cold water and add ice. Ready to serve. 1 bag serves 12 ounce glasses. Can make 27 glasses. Rich in the taste of real cocoa, sweet and creamy. "Delicious, rich cocoa" Click here to view the product. 3. Iced Matcha Latte The most popular menu is no less than the coffee menu. “Iced Matcha Latte” After eating, it gives a refreshing feeling, fragrant with the aroma of tea, and also benefits from matcha, increases the ability to remember, can reduce triglycerides, reduce cholesterol, reduce fat absorption in the intestines and fat accumulation, increase energy use, so some people say that drinking tea can reduce obesity and importantly, it also helps reduce the risk of cancer in the body. method Prepare a bottle or water bottle with a lid. Add matcha powder, syrup, sweetened condensed creamer and water. Close the lid and shake for 10-20 seconds until dissolved. To serve, add ice, fresh milk and top with shaken green tea. recommend 100% Matcha Green Tea Powder from Japan, made from real tea leaves. With fine tea powder, strong flavor and green tea aroma, it is suitable for brewing. For drinks, size 16 ounces, can brew 20 cups, make matcha lattes or use as an ingredient in baking, ice cream. Packed in a ziplock bag, it is easy to store after use, so you don't have to worry about freshness or cleanliness . Click to see the product here. 4. Iced tea, a popular menu item that has been a favorite among Thai people for a long time, such as the menu “Iced Tea” is ranked 27th among the world’s 50 most delicious drinks! With its bright orange appearance, sweet and aromatic flavor, it is a drink with strong caffeine. Drinking it makes you feel refreshed and awake. It is considered a delicious drink that must be on the menu at your shop. method Add hot water to instant milk tea powder. People give the powder to dissolve until it is mixed. Mix with cold water to lower the temperature. Pour ice and milk tea into a glass when ready to serve. recommend Ready-to-drink 3in1 milk tea, convenient and easy to make. Just add hot water, stir until dissolved, add cold water and add ice. Ready to serve. 1 bag can make 27 12-ounce glasses. Let your milk tea glass smell of tea leaves, mellow taste, "Authentic deliciousness...Thai tea taste" Click here to view the product. 5. Iced honey lemon tea End with a drink that will make you say it's refreshing. Drink menu “Iced Honey Lemon Tea” It will help quench your thirst in the hot weather of Thailand. It is another option for customers who like to drink tea. When eaten with ice, it will give you a refreshing feeling. We guarantee that everyone will love this sour and sweet menu! method Add hot water to the instant honey lemon iced tea powder. Add hot water to instant milk tea powder. People give the powder to dissolve until it is mixed. Mix with cold water to lower the temperature. Pour ice and honey lemon tea into glasses when ready to serve. recommend Ready-to-drink 3in1 honey lemon iced tea Just add hot water, stir until dissolved, add cold water and add ice. Ready to serve. 1 bag serves 12 ounce glasses, can make up to 45 glasses. Let you feel refreshed from honey lemon, sour and sweet in a perfect balance, according to the slogan "Refreshing, sour, sweet and well-balanced" Click here to view the product. When you have a complete drink menu like this, making delicious drinks that customers will love the taste is an important factor in winning customers' hearts. If there are many drinks But the price of the drinks is too expensive and the taste is not well-rounded, which will make customers feel that it is not worth it. And it makes our restaurant or coffee shop not as profitable as it should be. But if you dream of opening a coffee shop, Makro Horeca Academy Helping restaurant operators Learn how to choose a shop location, who to sell to, and which menu items to use as your highlight. Both coffee makers and grinders What kind of equipment is suitable? Selection of coffee beans and other important ingredients, along with demonstration of basic menus. Interested in learning a free online course: "5 Things You Need to Know Before Entering the Coffee Shop Business"? Click here. You can learn more about “Coffee” in other topics here. 5 things you need to know before entering the coffee shop business 5 money-making mixed drinks that entrepreneurs should have in their shops Delicious coffee, don't overlook the choice of coffee grinder Deep dive into choosing the right coffee machine for your shop. Choose a coffee maker that meets your needs for greater value. “Ice” is clean and safe, and you can choose it. Just have an ice maker at your shop. Win over customers with popular drink menus that are popular in coffee shops. Increase your coffee shop's revenue with daily special menus. Transform a simple coffee shop into a place where everyone must check in. Turn your casual customers into regulars and attract endless customers with the technique of meticulously selecting coffee beans.
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Restaurant laws that business owners should know and should not overlook!
Opening a restaurant requires a permit or are there any regulations that business operators must comply with? This article has the answers because we have gathered together laws, regulations, and rules related to opening a restaurant to share, all of which are important. If you don't do it correctly from the beginning, there are legal penalties, including imprisonment and fines. Public health laws, basic things every restaurant must clear up According to the Public Health Act of 1992, restaurants are considered places where food is sold. Under the supervision of local government agencies Including Bangkok, municipalities, sanitary districts, provincial administrative organizations, sub-district administrative organizations and Pattaya City. Therefore, those who operate restaurants must comply with the Public Health Act. As follows Restaurant operators with a shop area of more than 200 square meters must Request permission to operate a business from local officials. Once a license is obtained, the business can be opened. The license is valid for one year and an application for renewal must be submitted before the license expires. Restaurants with a shop area not exceeding 200 square meters When starting a business, you must Notify the local official to request a certificate of notification. And when intending to cease business or transfer the business to another person, you must also notify the local authorities. Applications for licenses, license renewals, and notification certificates can be submitted to the following government agencies: ✔️Bangkok District Office (for restaurants located in Bangkok) ✔️Municipal Office (for restaurants located in the municipality) ✔️ Subdistrict Administrative Organization Office (for restaurants located in the Subdistrict Administrative Organization area) ✔️Pattaya City Office (for restaurants located in Pattaya City) ✔️Restaurant operators must comply with the terms and conditions set by local governments. ✔️Operators of restaurants without a license are subject to imprisonment not exceeding six months or a fine not exceeding ten thousand baht. ✔️Restaurant operators who do not have a notification certificate are subject to imprisonment not exceeding three months or a fine not exceeding five thousand baht. ✔️Restaurant operators must display their license or certificate of notification openly and clearly in the restaurant area. Violators are subject to a fine not exceeding five hundred baht. Ministry of Public Health Regulations on the Hygiene of Food Sales Places B.E. 2018 Or often called food hygiene principles, it is another regulation that every restaurant must strictly follow. If anyone neglects, what are the penalties? Let's see. Category 1: Hygiene of food sales premises Section 1 Food sales locations, such as areas used for food preparation, must be clean, strong, not damaged, have adequate ventilation, have appropriate lighting, have a place to wash hands or appropriate hand-cleaning equipment. Tables used for food preparation must be at least 60 centimeters above the floor and in good condition. Section 2: In the area of food sales, there must be management of toilets that are in good condition, ready to use, and sufficient in number, clean, with good drainage, and separate. Doors must not open directly to the food preparation area, unless the toilets are kept clean at all times, have appropriate partitions, the toilet doors must be closed at all times, and there must be sanitary and sufficient sinks. Point 3: There is good waste management. Section 4 Wastewater must be managed, drained cleanly, free of food scraps, separated from food scraps, separated from fat before draining into the drainage system, in accordance with the law on promotion and maintenance of environmental quality. Section 5: There must be measures to prevent animals, disease-carrying insects, and pets. Section 6 Fire protection equipment must be provided. Category 2 Food sales locations Section 7: Fresh food that is prepared must be of good quality, clean, safe, stored at an appropriate temperature, in proportion, covered, and not placed on the floor or in a place that may contaminate the food. Section 8: Dry food must not be contaminated and must be in a tightly closed container. Seasonings must be up to standard. Section 9: Ready-to-eat food must be stored in a clean container, placed at least 60 centimeters above the floor. Section 10 Drinking water and beverages that are sealed must be placed at least 15 centimeters above the floor. The outside of the container must be cleaned before serving. If the beverage is not in a sealed container, it must be placed at least 60 centimeters above the floor. Section 11. Water quality must be used no lower than the standards set by the Department of Health. Item 12 Ice must be handled in a clean way, such as keeping it clean, stored in a clean container with a lid, placed at least 15 centimeters above the floor, with the rim of the container at least 60 centimeters above the floor. Do not drain water from the container onto the area where the container is placed. Use clean tongs or ice scoops with handles. Do not put food or objects in the container together with ice for consumption. Section 13: Regarding water used, it must be tap water. If not available, use water of equivalent quality. Section 14 Chemicals, cleaning agents, and toxic substances must be clearly labeled with warnings and separated from areas where food is prepared or sold. Food containers must not be used to contain chemicals. Section 15: Do not use cooking gas as fuel for cooking, preparing or eating food on the table or in food sales locations. Section 16. Do not use methanol or methyl alcohol as a fuel in making, cooking, or reheating food, except in the form of solid alcohol. Section 3: Regarding containers and equipment in food sales locations Section 17: Use safe materials in good condition, store at least 60 centimeters above the floor, cover to prevent contamination, have a serving spoon, refrigerator, freezer, oven, microwave must be in good condition, not damaged. Item 18. Store equipment that can prevent animals and insects from carrying disease. Disinfect containers after cleaning. Can learn Professional storage techniques for ingredients in a free online course ! Which will teach you the correct way to store each type of ingredient and keep the quality of the ingredients fresh at all times. Section 4 on business operators and food handlers and improvements according to the Ministerial Regulations Section 19 Must be in good health, not have a contagious disease or be a carrier of a contagious disease or disgusting skin disease, must have undergone training according to the criteria that the Minister, upon the advice of the committee, announces in the Government Gazette. Food handlers must wear clean clothing and protective equipment to prevent contamination of food, must wash their hands, and must not do anything that will contaminate the food or cause disease. Section 20 Food selling locations that received a license or certificate prior to the effective date of this Ministerial Regulation must make corrections within 180 days from the effective date of this Ministerial Regulation, except if the location has an area not exceeding 200 square meters, corrections must be made within 1 year. As for the implementation of Section 21 regarding training according to the criteria, it must be carried out within 2 years. For the penalty in case the restaurant does not comply with this ministerial regulation, it does not specify the penalty, but can rely on the power of the Public Health Act B.E. 2535 (1992), amended in B.E. 2560 (2017) to punish, that is, be careful to fine 50,000 baht. Labor law, don't overlook this issue. Another law that restaurant operators must pay attention to because if they make a mistake, they may be both imprisoned and fined, which is the labor law. One of the issues that entrepreneurs often unknowingly violate labor laws is: “General Labor Category” According to the Labor Protection Act, the use of labor, holidays, and leave are things that business owners must know and must be careful about doing things that are against the law because they may be punished by the law by the employees. Let's present the details of the specific legal contents that business owners often do wrong, as follows: Normal working hours General work does not exceed 8 hours/day or as agreed upon between the employer and employee, and does not exceed 48 hours/week. Break time During normal working hours: not less than 1 hour/day after the employee has worked for no more than 5 consecutive hours or may agree to take breaks in intervals but the total must not be less than 1 hour/day. Work in a food shop or beverage shop that is open for sale or service on non-consecutive days may take a break for more than 2 hours/day. The employer may not arrange a break time in cases where the nature or condition of the work requires continuous work with the consent of the employee or it is an emergency work. Before overtime work: In the case where employees are required to work overtime after normal working hours for no less than 2 hours, employees must be allowed to rest for no less than 20 minutes before starting overtime work. day off Weekly holidays: not less than 1 day/week, with a gap of no more than 6 days. For hotel work, transport work, forest work, work in remote areas, or other work as specified in ministerial regulations, an agreement may be made to accumulate and postpone weekly holidays to any time within a period of 4 consecutive weeks. Traditional holidays: not less than 13 days/year, including National Labor Day, taking into account annual government holidays, religious holidays or local customs. If a traditional holiday falls on a weekly holiday, a compensatory traditional holiday day is taken on the following working day. For work in hotels, entertainment venues, restaurants, beverage shops, etc., an agreement may be made to take another day off to compensate for the traditional holiday or pay for work on a holiday. Annual leave: Not less than 6 working days/year for employees who have worked continuously for 1 year. They may agree in advance to accumulate and postpone annual leave to be included in the following years. Leave Day Sick leave: Employees can take sick leave for real, with pay, for no more than 30 days. If taking leave for 3 consecutive days or more, a medical certificate is required. Sick leave: Employees may take leave for necessary business reasons for no less than 3 days per year, with the right to receive normal wages for no more than 3 days per year. Military leave: Employees can take leave for the same number of days as the military requires and receive wages for the entire period of leave, but not exceeding 60 days per year. Maternity leave: A pregnant female employee is entitled to maternity leave for no more than 98 days per pregnancy, including leave for pre-natal check-ups, for which the employer must pay wages for no more than 45 days. Training leave: Leave without pay on that day. In addition to the labor laws that restaurant operators should know, Employee Management in the Restaurant Business It is also important that if we manage people well, our business will be good as well. Click to learn in this free online course. And you can read articles related to business license applications, business registrations. Requesting permission to sell alcoholic beverages As for other issues such as music copyright laws and live sports broadcasting, we will discuss them again in the future.
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How to create a restaurant concept that will be successful and make money!
A restaurant is like a person. Who live and have different lifestyles And it is difficult for these different lifestyles to be liked and liked by everyone who sees them. Therefore, in order to open a restaurant, the entrepreneur must be clear that: Who is the target customer group that we want to have in order to be able to determine the perfect “Concept” for the store? Because a clear “Concept” is the first step that can lead to the success of the store. 1. What are we going to sell? This may be a simple question that is not too difficult to answer, but what I would like to leave you with is what to sell. "It shouldn't be too diverse to the point where the restaurant loses its position." Selling too much to the point where you don't know what food the restaurant is good at, or "What is the restaurant's signature menu?" If you don't control the design of the menu from the beginning, the restaurant may have a problem with a lack of image recognition. And the words "What are you selling?" It's not necessary to focus solely on food. In this day and age, we see many cafes that don't even have a highlight menu. But what they sell is "atmosphere" For example, various cafes in Nakhon Pathom Province that sell the comfort of nature and photo spots, etc. 2. What we are selling is suitable for which group of people? This is important and should be analyzed as deeply as possible in order to see the clearest target group. A clear target group will help reduce the risk of doing business . For example, if we want to open a health food shop, Clean Food type, if we think simply, we might choose the customer group as "working people who love health". But if we analyze further, we will find that Health-conscious people have many different behaviors. Whether it's cardio exercise, weight training exercise, or flexibility exercise, if we just look at these three groups of health-conscious people, we will see that: Weight training enthusiasts may not be our top target audience. Because they mainly need carbohydrates + protein. Or students, we have to be specific about which group of students they are. Ramkhamhaeng students, Bangkok University students, they will have different lifestyles. Or even female and male groups, the style will become a “concept” that is not the same. 3. What is the style of shop decoration? When we know what we will sell and to which group of people, we can then use that information as Starting point for determining the “Concept” of the store format In particular, what will the shop be decorated like? “Concept” is not just about the decoration style, but it is also important for the shop’s system. Many people often understand that the style of shop decoration means “Concept”. In fact, that is only one part. But the importance of “Concept” is the connection to the whole system. From the style of shop design, the selection of props for decorating the shop, the selection of lighting, colors, sounds, atmosphere inside and outside the shop, tables, chairs, various equipment sets, staff uniforms, service style, staff selection, menu design, food decoration, food plating, menu naming, food pricing, budget setting, these all come from the shop's "Concept". A shop with a clear and well-defined "Concept" will lead to creating a brand that is easier to remember and marketing more effectively than general shops. Today, consumer behavior has completely changed from the past. Customers do not decide to use a restaurant just based on its reputation or deliciousness. Customers also expect beauty or style that will make them able to show off their photos. Therefore, clearly defining the “Concept” from the beginning will increase the chances of success for the shop. There will be a higher chance that customers will specifically choose our shop for their own personal reasons. And if anyone doesn’t have a “Concept” to visualize, a simple but very effective suggestion is: Take time to go out and explore different shops, both in your target area and other locations that are close to your needs. Go and do your homework, and then compile it into a prototype of your initial idea. Look at the shop's decoration style, food menu, plate decoration, outside and inside atmosphere, service, and more. This method will help you have a prototype of your idea more easily before using the information to plan the "Concept" of the next shop.
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Opening a restaurant requires "test selling" before actually opening to avoid failure!
If you are thinking of opening a restaurant for the purpose of making it a sustainable business, just thinking about it and investing in it will definitely not work. Because successful restaurants can expand their business and add branches. Just having capital is not enough, you have to do your homework carefully. Whether it's location, target group, restaurant concept, budget, menu, cost, staff, or various systems within the restaurant, etc., you will see that one restaurant has many small details that need to be planned. And once you have gone through all these aspects, The last period, another 7 days until the store opens. This is one of the most important times that business owners need to prepare for. The 7 days before opening a restaurant is a time when many restaurant owners are excited to start their business, as well as worried about whether everything will go smoothly. Which can be said that if you are not prepared to open the shop, then when the day comes to actually open the shop, there is a high chance that you will encounter all sorts of problems that will affect the future of the business, such as equipment not being ready, employees not working, ingredients not being complete, customers not receiving impressive service, and posting to complain from the first day the shop opens. Therefore, the last important thing before opening the shop to welcome customers is to "test readiness before opening for sale". Testing readiness before opening for real sales requires doing everything as if you were opening a real shop, except instead of inviting real customers, you will invite acquaintances such as friends and relatives to use the services. During a period, the number of invited customers should be around 30-50% of the total number of seats in order to check the various systems within the shop to see if there is anything that is not yet up to the set standards and if there is anything that needs to be improved, developed or changed so that the service is not interrupted. Things that need to be checked during testing include: Does the taste of the food, appearance of the food, and quantity of food meet the restaurant's standards? Is the cooking speed appropriate? 3. Are the work of service staff in each position performed correctly as planned? 4. In the service process that was set up before testing the system, after testing, is there anything that needs to be changed to make it better? 5. How does each employee perform? Praise those who are good. Give suggestions for improvement. 6. Are the equipment and containers sufficient for actual use? 7. If the shop uses air conditioning, after special guests enter the shop at the same time, is the temperature inside the shop still at an appropriate level? 8. Is the POS system for sending orders to the kitchen working properly? Some people may wonder why they need to check this. This is because many restaurants have problems with the POS system when they first open. They can notify the service provider to fix and adjust the system. 9. Test the kitchen equipment system, gas system, water system, to see if they work normally. 10. Test the lighting and sound systems to see if they are as desired. In addition to what we need to check ourselves, there are other things that we need to do: Conduct a questionnaire for all guests who come to use the service: What dishes did you order today? What did you like? What did you dislike? Why? What was the atmosphere of the restaurant? What was the service like? In order to analyze and develop improvements from various people's opinions. When the system testing is complete, the observed and collected data should be used for further correction and improvement. If there are many things that need to be fixed or improved, the recommendation is to conduct a second test run before the actual opening to ensure that all problems have been resolved. A test run is different from a soft opening. Although a soft opening is an informal opening It is a test of various systems, but it will be open to general customers on the normal business days and hours of the store. Everything is like opening a real store, but there may still be some points that are not yet settled. For example, a menu book may still have menu items that can change. In other words, it is a real shop opening but it is an announcement to customers that during this soft opening period, because the shop is new, there may be some mistakes, but they should only be minor.
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How to shoot Facebook Ads to double your sales!
Let's get to the point. How to shoot Facebook Ads to increase sales Especially in a situation where almost every restaurant has to enter into high competition in the market. Delivery How to make our shop and our orders known and chosen? Online marketing, especially Facebook ads. It is an important tool that every restaurant needs to know and do. If anyone doesn't know yet, this article will help you. Let's get started. Click to read these topics. Why do you have to shoot ads? What is the difference between BOOST POST and Ads Manager? How to select your target group: Understand your "real" target group from your store location Concept of selecting target groups How to advertise on FACEBOOK with Ads Manager tool, step by step Why do you have to shoot ads? “Shoot ads” is a colloquial term that means Buy ads to promote posts or content. On the shop's Facebook fan page to increase the chances of the post or content being known by Facebook users. Currently, in Thailand, there are approximately 480,000,000 Facebook users, which is considered a very large population. Just think, if it were the old-fashioned advertising format, we had to buy time, buy space on television, radio or newspapers to make our products known, which required a budget of hundreds of thousands, millions of baht per minute, per time, where we could not specify which group of people we wanted our product advertisement to reach. But Facebook ads can do it! And it uses a much smaller budget. As the product owner, we can manage the budget ourselves, choose when we want our products to be advertised and who sees them. What is the difference between BOOST POST and Ads Manager? BOOST POST or promote post This is a method of running ads that Facebook has designed to be easy to use. Just click a few steps and the money is ready to be deducted from the account that we have linked with Facebook to use for running ads. BOOST POST is therefore not a wrong method! However, this method may be low in efficiency, accuracy in the target group is low, there are limitations in managing the advertising plan, the advertising budget paid may not be worth it, and most importantly, Facebook has tools for running ads that are more efficient and accurate than BOOST POST. That is Ads Manager or advertising management tool It is a tool designed by Facebook to enable all Facebook fan page users to plan and manage their budget for advertising effectively, select target groups accurately, and have tools to help measure results in order to adjust the advertising plan. However, using the Ads Manager tool requires a computer, laptop or tablet, which is inconvenient for many people, resulting in a loss of opportunities to shoot good ads. Summary of the highlights of the Ads Manager tool that is recommended for all ad shooting cases You can choose from a variety of Campaign Objectives, each with different outcomes. Define your target audience in detail and limit the size of your target audience as desired. Add multiple Ad Sets to a single Campaign Place multiple Ads in one Ad Set Create a Custom Audience Create Lookalike Audiences It can actually do more, but these features alone are several times better than BOOST POST. It is a combination of tools that even professional marketers still ask for their lives. How to select your target group: Understand your "real" target group from your store location In order to shoot Facebook ads to get results whether it be purchases, followers or shares, there are 2 very important components: 1. Interesting content 2. Selecting the right target group As for the content, let's not talk about it for now. Let's focus on the ad shooting process and the concept of selecting the target group. Why is selecting the target group so important for ad shooting? If we think that our restaurant's menu is suitable for everyone in the country, running an ad to advertise our menu to be displayed on the Facebook feed of all 48 million accounts would require a budget of more than a hundred thousand baht per day! And in reality, it is difficult for all 48 million accounts to be our customers. If the restaurant is in Bangkok and the ad is displayed on the Facebook feed of a user in Chiang Rai, it would be difficult for those people to travel to buy our products. Or even if they really want to eat, we may not be able to deliver them. Therefore, selecting the target group is very important both in terms of having a limited budget and wanting good results from running the ad. Concept of selecting target groups When most people shoot ads, they tend to choose a broad target group, specifying only age, gender, education, and residential area. But what many people forget to think about, which is very important, is: The behavior of the target group , what they like, how they live their lives, is called the advertising planning process. Restaurant owners will spend a lot of time on this part. Because if they can get through this process, the other steps are not difficult. For example, the target group of women, aged 25-34, must be analyzed further to see what this group tends to like, what they are interested in, such as liking to watch Netflix Korean dramas. This group is likely to be addicted to and watch series for a long time, watching continuously until the end of the season. There is a high chance of ordering food delivery because they do not want to get up and cook for themselves. They do not want to miss the episode. We will get 1 set of Netflix Korean dramas to use with Facebook's target group search tool in Ads Manager. Besides liking to watch Netflix, what else do we expect that most women aged 25-34 are interested in? Do this for every topic that we think this group is interested in. We will get keywords that we can use with Facebook's target group search engine. Ads Manager These keywords will increase the chance that our ads will be displayed on the Facebook feed of this target group more accurately because this target group is more likely to search, follow, like, and share stories related to the keywords that we have obtained from this ad planning step. How to advertise on FACEBOOK with Ads Manager tool, quick version, step by step1. Login through Web browser on your computer or tablet Click on Create Ads (access from your personal Facebook page or from your page). 2. Go to the Ad Management page to create a new campaign. To select the objective or Objective that you want to shoot the ad, Facebook has organized the objectives into 3 main groups and 11 sub-objectives for us to choose from as follows: This article provides a quick rundown of the top 3 most popular objectives: Reach: To make our ads be seen by the most people, the Facebook system will send ads to be displayed on the Facebook feed of the target group that we have chosen in the largest number from the budget that we have set. It is used to entice people to send pictures or clips of delicious menus to entice them to want them. Engagement There are 3 types to choose from: Post engagement, want people to like, comment, share posts, want people to like the page, increase the number of likes, and Event response, invite people to join the event. In the case of running ads to sell products during this period, select "Post engagement". Message (Messenger) Send people who are interested in the product to inquire via inbox. This purpose may have high advertising costs, but the chances of closing the sale are also highly possible. Because people who intentionally click to contact us via inbox show that they are already somewhat interested in our product. The rest is up to us to close the sale. 3. Select the target group you want to see the ad for. Important step! Set Locations At this moment, it is recommended that you choose a radius that is no more than your own province, or narrow it down to a radius of 5-10 kilometers around the shop. Specify the desired area. Set Age (Age) Set the age of the target customer group. Which age group is suitable for the menu at the restaurant? But the advantage of the restaurant or food menu is that almost all ages can be our customers. But for now, choose an age group that is close to our customers, such as the working age group 25-50, etc. Gender This is also the case. Consider whether the restaurant's menu is more suitable for which gender, or whether it can be selected for all genders. Languages For now, we use Thai language first, except if our customers are foreigners, then we can choose the language of that country. Detailed Targeting The highlight is here. Remember the keywords you did your homework on in the planning step before shooting the ad? Use those keyword sets with this tool so that the system can send ads to the most accurate target group. Facebook itself has a set of recommended keywords for us to choose from. When we enter the first group of keywords, try pressing Recommend and Select. We will find many keywords that Facebook has prepared for us. Whichever one we think is right or close to the interests of our target group, we can choose to use it. Connections This is because we want the ad to be displayed only to our fan page, people who are not yet fans of the page, or people who are friends of people who have liked our page. It is recommended to create 3 ad sets and select different connections in each ad set. 4. Budget and time determination From here on out, it's not difficult at all. How much you have to pay Facebook depends on the budget you set according to your marketing budget plan. For example, if you have a budget of 5,000 baht per campaign, you can set a daily budget or set a lump sum and let Facebook's system average the budget. No matter which format you set, the most important thing is to measure the results to improve your ads to make them most worthwhile. After completing these 4 steps, you will go to the step of selecting the ad piece that you want to shoot the ad. Press the “Confirm” button and wait for the system to verify and approve the ad to be displayed. This completes the initial ad shooting process. This is a quick rundown of ad shooting, which still has other details that are not mentioned and are important, such as ad shooting measurement, ad editing, or detailed target group settings, creating Custom Audiences and Lookalike Audiences, etc. It is predicted that from now on, delivery will continue to grow until it becomes another main market and important sales channel for restaurant owners. Therefore, knowledge of online marketing is another thing that entrepreneurs have because most delivery orders come from online searches. If anyone is not familiar with online marketing and wants to learn the basics before stepping into advertising, you can learn from the free online course! Promote your restaurant online to increase sales 10 times.
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Open the book on overcoming the crisis: Chef Somsak Rarongkam, President of the Thai Chefs Association
Despite going through many hot and rainy situations, this chef who has been in the chef industry for more than 40 years tells us that this time, COVID-19 is "A new experience that I've never had before" We must find a way to keep ourselves alive, which is an important test... 'Chef Somsak Rarongkham' The current President of the Thailand Chefs Association and Executive Chef of The Grand Fourwings Convention Hotel is one person who has gone through thick and thin, from wars abroad, the Tom Yum Kung economic crisis, curfew, the great flood of 2011, including the spread of viruses such as SARS, anthrax, bird flu, and now this latest COVID-19. Of course, the question on many people's minds is: So what can we do to survive and get through this crisis? What do people in the chef, restaurant, and food service industry think about the overall situation right now? How do chefs adapt to working in this situation? Share past experiences such as bird flu, anthrax, SARS virus, or even the floods in 2011. Lessons to be applied in the current situation How should entrepreneurs cope with managing their stores or managing their operations? When thinking of a menu, promotion or cost reduction, what is necessary to keep the business going? Key factors that will help the food business recover as quickly as possible when things return to normal From talking to people in the chef, restaurant and food industry, what do you think of the overall situation right now? Since the new year, we have had meetings in the association. The changes due to COVID-19 have caused anxiety. The hotel business has known all along that it is a difficult situation, so they have been preparing all along. Many hotels There have been changes to the food menu, reducing various production costs. Bring together staff, from the original 6-7 kitchens, to support the delivery menu. Which is quite a good answer. Restaurants are able to adapt better, with significantly reduced costs. Medium and large restaurants are using food delivery services to survive, at least to earn some income for a while. How do chefs adapt to working in this situation? I am more concerned about the staff. Most kitchen staff do not earn a high income, but I also understand the business owner. Part of it is to support the staff, while I myself have to deal with various expenses. I try to be a mediator between the staff and the business owner. I tell my employees about various expenses, how to take care of their health, and not to be afraid of future events. We have to be able to adapt. We have already experienced and seen various events. I talked to the hotel owner and said that I know the economy is not good. I have been taking a 50% pay cut since December. If the business improves, can we return the 50% that was deducted? We accepted. The boss replied with one word: Thank you to everyone who has fought until today. He will remember that if we survive, he will repay everyone very well. Because he has been with us for 10 years and has always taken good care of us. Even during the Tom Yum Kung crisis, he never touched this part. This is the first time that 50% has been paid. This is not the first time that chefs have faced situations that have affected the food business. Can you share your past experiences, such as bird flu, anthrax, SARS, or even the floods in 2011, and how did you cope? Many measures have already been implemented, such as Leave Without Pay, which pays 50%. We have always survived, but this time it is very severe. We did not expect it to be this severe. No matter how fast or slow the situation passes, don't be afraid of the future because whatever is going to happen will happen. Just take care of your health. Health is very important. Are there any lessons learned from the Covid-19 situation or any solutions for chefs, hotels, restaurants, both standalone and chains, that you would like to recommend? Standalone businesses like roadside restaurants are still viable. They can still find ingredients and the prices aren’t too high. I go out and look regularly. I go to buy some food. Rice with curry and side dishes, 40 baht per bag, are still available. People still need them. But after the curfew, we have to adjust ourselves. We might have to start selling at 7 am, open until 2 pm, and then hurry home to prepare things at home. This is a new experience, but it will be more difficult for large restaurants. In the past, some of them made 200,000-300,000 baht per day. When this situation happened, they had promotions like buy 1 get 1 free or buy 700 baht but charge only 400 baht. But now that there’s a curfew, and this lock is added, opening at 7 am and closing at 2 pm, it should be quite difficult. As mentioned, Covid-19 is a new experience, which is a great challenge. Because before the outbreak, there was no curfew. How do business owners cope with this to manage their shops or manage their work? It's a good question. We talk about it all the time. We have a group chat with chefs who are our members. Everyone asks what to do with the curfew, how to buy and prepare. I told the team in the group chat not to worry about food shortages. I can assure you that Thailand is a country that produces food, so everything has both good and bad points. They might force us to work, but they have a solution: during this time, if there's a supermarket or market open, go buy things to cook and sell for the next meal. But don't stock up so much that you can't sell it at the market. I go to various supermarkets and they still have everything. We go to buy and make simple menus, make and sell them in a limited time, set a target cost and profit of 50:50, it should be able to survive for 6 months, definitely comfortably. So between thinking about menus, promotions, or cutting costs, what is necessary to keep the business going? Cost reduction is the most important issue. Promotions are a good thing to attract customers, but I think promotions are more suitable for restaurants or large food shops. Standalone shops, roadside shops, cannot sell a hundred baht worth of food. They cannot do a buy 1 get 1 free promotion. So, they just want to get the raw material cost back and make a profit of 20% so that they don’t have to just stay at home. Have you seen many chefs who had to temporarily stop working and are selling home cooking on social media to survive in this Covid-19 crisis? I agree because my subordinates are making it and they sent me a Line message asking if I could sell the drunken spaghetti for 70 baht. I suggested that the price could not be higher than that. Look at the ingredients. If you are using shrimp, choose a smaller size. There are also many sizes of squid. But you have to choose good quality ingredients, cleanliness is a must, and the price must not be too expensive. He sells the lowest menu price of 40 baht within a radius of no more than 5 kilometers. On Line and Facebook, there are many people doing home cooking, trying to come up with different ideas, tweeting the food to be Thai flavors that customers like, so people will come to buy from us. Better than just staying at home What are the key factors that will help the food business recover as quickly as possible when things return to normal? People need to eat, so the food business will survive no matter what, but we need to know how to develop. I am speaking from my hotel's perspective. We build confidence for our customers at all times. In particular, production costs: salaries for all employees in the company remain fixed at 10 million baht, while water and electricity costs are another 2 million baht. Therefore, the variable is food expenses, which account for 37% of the cost. Therefore, production costs must be controlled to be reduced, but the quality of the ingredients cannot be reduced. It is the chef's duty to negotiate with suppliers : We are in a situation where we have just recovered. Is there anything that can support us at a cheaper price? Can I buy it in 6 months with the same quality? After we have improved, we will move according to the market. Suppliers are important. They have helped us in the past, but the chef must know how to call them to talk. Otherwise, we will not survive. When things get back to normal, what's the first thing you want to do? I have to find a new way to present it. Like my hotel, we planned it all along. We don't have to worry about cleanliness because we have ISO and control. When this incident happened, Even the spoons are sterilized after use to ensure they are safe. If they can stand again, the chefs will have to develop them further. For example, what should be done with the buffet line? Do they leave the lid open? Are there germs in the air? Should the staff dress more tightly, wear masks, and put sealing equipment in bags? We have to re-manage it to make customers feel confident. This is an interesting and good question, because otherwise people will still be concerned. Click here to read more articles. 5 ways to reduce food costs without reducing quality! Selling food delivery, don't forget about hidden costs Selling through a Food Delivery App or delivering by motorbike, which is better? Expand your Food Delivery business and get rich!
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The more the virus crisis, the more clean food must be. Food Safety, delivery version.
During the COVID-19 situation where restaurants are required to provide delivery or take-out only, Chef Wilment Leon Has shared techniques and tips for restaurant management during times when situations force us to adapt. What kind of kitchen system should be set up? How should the ingredients be taken care of? And emphasize delivery methods that maintain the quality of the food and are clean and safe according to Food Safety principles. To ensure consumers have confidence in every dish of 'Chef Wilment Leon ' Having gathered experience from being involved in the food industry for more than 30 years, the founder of Thailand Culinary Academy, the founder of Coal Bistro & Bar and Bar Mee Cuisine restaurants, as well as the head judge of Top Chef Thailand, which are as follows: Chef Wilment shares his experiences and ideas on what restaurants need to know during the COVID-19 crisis. How should the kitchen be reorganized to ensure clean and safe food production? What menu should I make? When the game changes, you have to adjust to selling food for delivery. How to deliver food to maintain quality and be clean and safe according to Food Safety principles? How will raw materials be managed during the Slow Sale period? Techniques for taking care of raw materials, storing raw materials, what should be done during the Slow Sale period? What are the elements that will help restaurants survive the COVID-19 crisis? When the situation returns to normal, how would you like to encourage each restaurant to continue to adhere to Food Safety guidelines? How to reorganize your kitchen to ensure clean and safe food production ? I changed the zoning in the kitchen and did some Social Distance They must be about 2 meters apart and clearly divide up their duties to prevent the kitchen staff from talking too much. For example, when the ingredients come in, there will be one person responsible for washing, cutting and decorating them, and then putting them in the refrigerator. Another person will be responsible for preparing the food, and the person in front of the stove will be in front of the stove only . Therefore, a new plan must be made, with shifts being rotated, in order to try to reduce the number of people in the kitchen to the minimum necessary. Before entering the kitchen - The team in my shop must check body temperature. - Then wash hands with soap. - Wear hats and masks. Most importantly, wear disposable gloves at all times and change them every hour. While cooking, wash hands every 15 minutes. - Personal hygiene is very important, such as cutting nails and cutting hair. When cooking, do not wear jewelry or watches because germs stick to watches the most. Everything must be protected as much as possible. raw material - For raw materials, they will be received outside the kitchen. All packaging, including cardboard boxes, plastic, and foam, must be discarded and not stored in the kitchen. outsider - Do not allow outsiders to enter the kitchen to prevent infection at the source. When the game changes, the menu needs to be adjusted for delivery. So what menu should we make? ? At this time, we have to save the life of the shop. We have to Take existing ingredients and transform them into a menu suitable for delivery. Suppose that in the past, the restaurant's menu had 40-50 items. Now, only 10-20 items are left. Currently, I am taking care of 2 restaurants: Coal Bistro & Bar and Bar Mee Cuisine. I use the same policy: Try to make the menu simple to maintain the best quality. We also need to see if our delivery menu is suitable. Because Thailand has a hot climate, the temperature of the food delivered to consumers must be taken into account. In the past, food was cooked and served immediately, and within 5 minutes, customers could eat. But now the game has changed. Customers have to wait at least 30 minutes to 1 hour. Therefore, many food production processes have to change so that customers can eat without health problems. Some menus cannot be made because they are dangerous. For example, medium rare steak needs to be handled with extreme caution because when the beef is not marinated properly or the temperature is slightly off, there is a chance that it will become infected with bacteria. The best thing is that everything must come from the concept of Food Safety first, then we will look at the taste, and finally we will look at the appearance. I think the policy should be like this. Delivery How to keep food of good quality, clean and safe according to the principles Food Safety? Everything must be considered delivery first. We must think about: When a food delivery person delivers, what do they do? How big is the cargo box on a motorbike? Is it appropriate? Therefore, we should not use food packaging with strange sizes for the sake of beauty but cannot be transported. We may also need to provide alcohol for them to wipe the food boxes. Invest a little to protect our customers. My policy is: Gives the virus no chance to stick As for Bar Mee Cuisine, we deliver cold. When packing in boxes, everything must be cold. For example, the noodles will be very cold and customers can heat them in the microwave. They can also be stored in the refrigerator for up to 2 days. As for Coal Bistro & Bar, all the menu items are cooked in advance and put in the refrigerator to cool as quickly as possible. When customers order, we will reheat them. The heating method must be at least 90 degrees Celsius, which will maintain the taste and prevent germs. Read more about delivery Selling food delivery, don't forget about hidden costs Selling through a Food Delivery App or delivering by motorbike, which is better? Expand your Food Delivery business and get rich! How will raw materials be managed during the Slow Sale period? First, find the ingredients available in the market. We have to change our mindset. We may have used good ingredients from abroad or in the country that are hard to find to make the shop unique. But now we have to... Find ingredients that are easy to find and not out of stock, and then use them to create new menus. We need to change our business model to survive. You don't need to stock up on ingredients. Try to make daily menus in the smallest quantities possible. Because it prevents bacteria. The weather in Thailand is hot. Raw materials that are delivered at an unsuitable temperature can cause bacteria to grow. For example, pork. The first thing to do when transporting is to check if the pork is cold or not because the heat can cause bacteria to grow in the pork. Even if the pork is still cold, it is not enough. It must be soaked in ice as soon as possible. Then, it is trimmed and cooked and cooled as quickly as possible. To prevent the temperature according to food safety standards, the temperature must be lower than 5 degrees Celsius and higher than 60 degrees Celsius. Therefore, the range between 50 degrees Celsius is very dangerous. We must try to keep the raw materials at this temperature for the shortest possible time. This way, there will be no bacteria. It can be refrigerated. When the customer orders, it can be reheated again. Techniques for taking care of raw materials, storing raw materials during Slow Sale What should I do? ? I already recommended that You have to think of a specific menu and try to use frozen meat. Our method is to separate the packs into sections, 1 pack per Portion, then store them in the refrigerator at a temperature below 5 degrees Celsius. When customers order, they take them out. I know this method uses a lot of plastic, but now we have to do it. For example, 5 shrimps per Portion, pack them into 1 bag and freeze them in the freezer. This way, they will stay for a month. There will definitely be no bacteria. When an order comes in, they take them out and thaw them in the microwave for about 1 minute. After thawing, they have to cook them as quickly as possible. All sauces are frozen as well. For vegetables Keep it at a temperature between 10-18 degrees Celsius because if it is too cold, it will wilt and rot. Therefore, keep it in a normal refrigerator. But there is a secret: you have to clean it thoroughly. You may use vegetable washing liquid, which some recipes will mix baking soda powder to remove the bacteria that is stuck. Or wash it with plain water, but you have to try to wash it with cold water. Wash it at least 3 times: the first time to wash off the soil, the second time to pick off the unwanted things, and the third time to wash and drain the water. Then take a tissue paper, soak it in water, and wrap it in a plastic bag and put it in the refrigerator. The paper will have moisture, helping the vegetables not to wilt quickly. This way, it can last a long time. In addition, The refrigerator should be divided into two parts. The first part is for work. One part is divided for storing items. For example, if you set raw materials to sell 100 times per day, 100 sets should be placed in this refrigerator. Another part is for raw material stock. This way, you don't have to open and close the refrigerator frequently to make the shelf life longer than usual. And if it is a normal refrigerator, the temperature is less than 5 degrees Celsius, buy or make your own ice and pack the meat in the ice pack and put it in the refrigerator. This way, the temperature will increase by several degrees, extending the time by 2-3 days easily. Learn for free! Now in the online course " Professional Raw Material Storage Techniques " by Chef Wilment Leon. Read more about storing raw materials, dry goods, refrigerated goods, and frozen goods and the steps to use raw materials according to the FIFO principle. What are the ingredients that will help restaurants survive the crisis? COVID-19 This is possible. ? Owners and managers need to take a new perspective and put half of their ideas into the kitchen. They need to explain to their staff that these policies must be followed or they will not survive. So they need to set up a new system. Create new menus that are appropriate for current customer behavior and the situation. Select ingredients that are easy to find and arrive the fastest. Then store them in the best possible way. Delivery: You also have to consider how long it takes the motorbike driver to deliver the food. In this crisis, everyone must help each other. Restaurants must do their best to make customers trust that eating our food will be no problem. Therefore, management must also be adjusted: 1. The kitchen must be remanaged, new menus must be created. Don't forget that currently, all restaurants in the whole of Thailand must provide delivery service. 2. Promote Food Safety so that customers are aware and trust it by explaining the steps and measures the restaurant has in place. 3. Safety, quality, and taste must follow. When the situation returns to normal, I would like to invite each store to join in adhering to the guidelines. Food Safety What next? ? “What I have described, All of these are ethical principles that a cook must follow every day. Cooking is a profound subject. You need to have a lot of knowledge. All the points I explained, I've been doing since the first day I became a chef, for 30 years. So when this crisis happened, our restaurant didn't panic because we do it every day. But during this time, we have to be more strict. Some things have to be changed. After this crisis, I want restaurant owners and chefs to continue doing this because when we can continue doing this, we will survive for a long time. Delicious and safe food, everyone will accept it. The profession of a chef is like a doctor. Doctors prescribe medicine for patients to take, and patients trust the doctor. The same goes for chefs. You cook for people to eat, so we have to take responsibility for it. COVID-19 is a good lesson for those who cook. Food Safety is very important because we have to take care of our customers' lives. " Online course by Chef Wilment Leon. Study for free ! Now course Professional raw material storage techniques course Kitchen design for professional use
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Revealing the recipe for "Crispy Fried Chicken Waffles with Spicy Cheese Lava"
Menu: Crispy Chicken Waffles with Spicy Cheese Lava Help you add waffle ideas, increase sales for your cafe! With the menu "Crispy Fried Chicken Waffles with Spicy Cheese Lava" Just mix the chicken with the ingredients according to the secret recipe in the clip and fry it. Then make the cheese sauce recipe. Save time cooking by using Aro ready-made waffles. Delicious, quality, ready to serve immediately! Arrange the plate beautifully, pour cheese lava sauce on top. Another recommended menu that is easy to sell, pleasing cheese lovers! Watch the menu recipe in the VDO at 00.18 seconds. Revealing the recipe for fried sea bass in fish sauce, a menu from Waterside Resort Restaurant. Revealing the recipe for "Yam Chakram" from Baan Yi San restaurant, an ancient salad menu made from hard-to-find local vegetables! Revealing the recipe for "Kobe Sushi" from Honmono Shushi restaurant from Iron Chef Thailand! Click here to see other menus and interviews with the chefs. Click! And the menu is sold out via YouTube: MakroHoReCaAcademy
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Revealing the recipe for "Crispy Pork with Chili and Salt and Pickled Eggs in Fish Sauce"
Menu: Crispy Pork with Chili and Salt and Pickled Eggs in Fish Sauce. Share the recipe for an income-generating menu: "Crispy Pork with Chili and Salt and Pickled Eggs in Fish Sauce." Just the name makes your mouth water! Just fry the crispy pork and season the ingredients according to the recipe in the clip. For the eggs pickled in fish sauce, use the egg yolk and pickle it in fish sauce according to the recipe. Then leave it in the refrigerator for 1 night. When done, arrange it beautifully on a plate. Just adding a few ingredients can increase the value and make a profit at the shop. Watch the menu recipe in the VDO at 00.07 seconds. Revealing the recipe for fried sea bass in fish sauce, a menu from Waterside Resort Restaurant. Revealing the recipe for "Yam Chakram" from Baan Yi San restaurant, an ancient salad menu made from hard-to-find local vegetables! Revealing the recipe for "Kobe Sushi" from Honmono Shushi restaurant from Iron Chef Thailand! Click here to see other menus and interviews with the chefs. Click! And the menu is available on YouTube: MakroHoReCaAcademy
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Revealing the recipe for "Fresh Cream Fruit Waffles"
Menu: Fresh Cream Fruit Waffles Share a money-making dessert recipe! Like the "Fresh Cream Fruit Waffles" menu, a menu that every cafe must have. With soft waffles with full fresh cream, eaten with fresh fruits such as kiwi, strawberries, blueberries, and finished with chocolate-covered bacon. Plus a trick for serving quickly. Introducing Aro brand ready-made waffles for customers to enjoy even more deliciousness! The method is very easy. Ready to see. Watch the menu recipe in the VDO at 00.16 seconds. Revealing the recipe for fried sea bass in fish sauce, a menu from Waterside Resort Restaurant. Revealing the recipe for "Yam Chakram" from Baan Yi San restaurant, an ancient salad menu made from hard-to-find local vegetables! Revealing the recipe for "Kobe Sushi" from Honmono Shushi restaurant from Iron Chef Thailand! Click here to see other menus and interviews with the chefs. Click! And the menu is available on YouTube: MakroHoReCaAcademy
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Revealing the recipe for "Curry Rice with Tempura Shrimp and Pickled Vegetables"
Menu: Curry rice with tempura shrimp and pickled vegetables Ready to serve a money-making menu, "Curry Rice with Tempura Shrimp and Pickled Vegetables" from Chef Dul. With the delicious, spicy taste of curry sauce, when eaten with hot jasmine rice and large tempura shrimp, it is guaranteed that selling it will definitely be a success! Watch the menu recipe in the VDO at 00.13 seconds. Revealing the recipe for fried sea bass in fish sauce, a menu from Waterside Resort Restaurant. Revealing the recipe for "Yam Chakram" from Baan Yi San restaurant, an ancient salad menu made from hard-to-find local vegetables! Revealing the recipe for "Kobe Sushi" from Honmono Shushi restaurant from Iron Chef Thailand! Click to see other menus and interviews with the chefs here. Click! And the menu is sold out via YouTube: MakroHoReCaAcademy
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Revealing the recipe for "Yakisoba"
Yakisoba Menu, share the recipe and how to make it. Yakisoba ” is a best-selling menu item suitable for Japanese restaurants. Just grill Aro frozen teriyaki chicken on the stove and boil Aro frozen ramen noodles. Boil until the noodles are cooked and stir-fry with vegetables and yakisoba sauce. Arrange on a plate, pour mayonnaise sauce, and add teriyaki chicken. Sprinkle dried fish and Aonori seaweed. Click to see the recipe and how to make it in this clip. See how to do it in the VDO at 00.11 seconds. Revealing the recipe for fried sea bass in fish sauce, a menu from Waterside Resort Restaurant. Revealing the recipe for "Yam Chakram" from Baan Yi San restaurant, an ancient salad menu made from hard-to-find local vegetables! Revealing the recipe for "Kobe Sushi" from Honmono Shushi restaurant from Iron Chef Thailand! Click here to see other menus and interviews with the chefs. Click! And the menu is available on YouTube: MakroHoReCaAcademy
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Win over customers with popular drink menus that are popular in coffee shops.
It cannot be denied that beverages in coffee shops are like a main factor in the daily life of coffee-loving office workers. With its properties that help the brain wake up from exhaustion in the morning, plus it has a sweet, well-rounded flavor. So , what menu do coffee lovers order the most? Coffee shop entrepreneurs, if you still can't think of what menu to sell, today Makro HoRaCa Academy will reveal. Popular drink trends in coffee shops Which menus are selling well? Which drinks are popular? Let's take a look. Click to read these topics. Espresso Café Latte (Café Latte) Iced Latte Recipe Cappuccino Mocha Iced Espresso Recipe Americano (Americano) 5 things you need to know before entering the coffee shop business Top coffees that customers order at coffee shops 1. Espresso (Espresso) Espresso is a coffee with a strong and intense flavor. It was first created in Italy. We call this coffee menu from the principle of brewing coffee, which is extracting coffee with the pressure of steam or water pump. There is a brewing method using an espresso machine that uses steam pressure through finely ground roasted coffee beans. Espresso is the main ingredient used to make other types of coffee. When served, it is served in a shot glass. Espresso lovers do not add milk or sugar to achieve a strong taste. recommend Real roasted coffee beans, 100% Arabica coffee, blended in Thailand. Select quality coffee beans from top-quality sources such as Doi Chang, Chiang Rai Province and Suan Ya Luang, Nan Province, which provide a unique, smooth, and mellow aroma. Roasted to medium, suitable for hot brewing, with a one-way valve to maintain the quality and freshness of the coffee. Suitable for professional entrepreneurs. Click here to view the product. 2. Café Latte (Café Latte) Latte is suitable for people who do not like the strong taste of coffee because it is a mixture of espresso and hot steamed milk. Mix 1/3 espresso and 2/3 hot milk into a coffee cup and pour milk foam about 1 cm thick. Café Latte in this era, baristas like to use a method of slightly moving their wrists while pouring milk and milk foam onto the coffee, creating different patterns called Latte Art Or the art of milk foam in a coffee cup helps to create a more enjoyable experience in drinking coffee. recommend Real roasted coffee beans, a perfect blend of 70% Arabica and 30% Robusta coffee. Quality coffee beans from good plantations in Thailand 100% Arabica from the northern region, Chiang Rai Province, which gives a deep and smooth aroma, and Robusta from the southern region, Chumphon Province, with a strong flavor, blended together to create a unique, well-rounded flavor with a strong coffee body and smooth aroma, roasted medium to dark, suitable for both hot and cold brewing, or mixed with other beverage menus. Click here to view the product. Iced Latte Recipe When we have good quality coffee beans, but if we don't have a delicious brewing recipe, it's a mistake! We are ready to serve "Iced Latte Recipe" for 16 ounce drinks for beginners to open a coffee shop to practice brewing! What ingredients do we need to prepare? Let's see. 3. Cappuccino (Cappuccino) Cappuccino is a popular coffee in Italy. It is so popular that it is considered the country's national drink. It is usually drunk as hot coffee. Cappuccino has the main ingredients of espresso and milk. Most cappuccinos are made with a ratio of 1/3 espresso, 1/3 steamed milk, and 1/3 fine milk foam floating on top. It may also be topped with a little cinnamon or cocoa powder, depending on preference. In case you need fast usage or are not comfortable grinding, we recommend Roasted ground coffee beans, ready-to-use and convenient A perfect blend of 70% Arabica and 30% Robusta coffee, 100% quality coffee beans from top plantations in Thailand. Arabica comes from the northern region, Chiang Rai Province, which gives a deep, smooth aroma, and Robusta comes from the southern region, Chumphon Province, with a rich, refreshing taste. Blended together to create a unique, well-rounded taste with a rich coffee body and smooth aroma, roasted medium to dark, suitable for both hot and cold brewing. Click here to view the product. 4. Mocha (Mocha) Mocha is a coffee drink similar to a latte in that it contains espresso and hot milk, but it differs in that Mocha also contains chocolate. It is often added in the form of chocolate syrup to add aroma and sweetness, and is often topped with whipped cream. Mocha is suitable for girls who like to drink light coffee and have the sweetness of cocoa or chocolate. It is a soft and smooth drink when drunk hot, combining a shot of espresso with chocolate and milk. Or it can be an iced mocha or a blended mocha, which will please coffee lovers who secretly love chocolate very much. For making iced coffee and blended coffee, we recommend: Real roasted coffee beans, Sole Café "Espresso" 100% Robusta coffee Select quality coffee beans from good plantations in Chumphon Province, Thailand, with a rich, refreshing taste and aroma typical of Thai Robusta coffee. Darkly roasted to obtain a rich coffee body and smooth aroma. Suitable for both hot and cold brewing. Has a one way valve to maintain the quality of the coffee flavor to be fresh for a rich coffee body. When cooked with other ingredients, it will still have a distinctive coffee flavor. Click here to view the product. Iced Espresso Recipe 100% Robusta coffee Can be used to make “Iced Espresso” Yes, it is a menu that is only available in Thailand! Because in other countries, espresso is coffee that uses high-temperature steam or hot water through finely ground roasted coffee beans only once and does not mix with water, sugar, and milk. It must be consumed while the coffee is hot or just finished brewing to enjoy the espresso without losing its taste. There is no clear source of who adapted the recipe to be "iced espresso", but Thailand is a hot country, so iced espresso is a menu that is always popular with customers and coffee shops in Thailand. It is considered a “must-have menu” for beginners opening a coffee shop. Today we will share a recipe for iced espresso. For a 16 ounce drink, the ingredients you need to prepare are as follows: 5. Americano (Americano) Americano is a coffee that was popular in America during its heyday because many people did not like to drink straight espresso because it was too strong for Americans. This led to the brewing method by adding Hot water is added to the espresso, or syrup can be added. To increase the dilution, but most coffee lovers prefer to drink Americano without adding milk or sugar to enjoy the taste of Americano coffee. Therefore, it is suitable for both regular coffee lovers and beginners because you can drink it without or with sugar. When you know the popular drink menus in coffee shops, you can adjust them to fit your shop's menu. But for drinks to taste good, you have to use good, quality ingredients. When the taste of your drinks is good, delicious, and of high quality, customers will be impressed and will apply to become regulars so quickly that they can hardly keep up! But if you dream of opening a coffee shop, Makro Horeca Academy Helping restaurant operators Learn how to choose a shop location, who to sell to, and which menu items to use as your highlight. Both coffee makers and grinders What kind of equipment is suitable? Selection of coffee beans and other important ingredients, along with demonstration of basic menus. Interested in learning a free online course: "5 Things You Need to Know Before Entering the Coffee Shop Business"? Click here.
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Raw Material Guru: Thai Beef: Different Farming, More Delicious Than You Think!
If tasting the best quality beef is the ultimate for meat lovers, therefore, the entrepreneurs select the best beef to serve to win the hearts of customers. As for fattening cattle or grain-fed cattle, it is a type of cattle raising that develops quality to get fattened cattle that receives balanced nutrition, making the fattened cattle healthy and strong. As a result, the cattle are not too old, making 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 according to the desired amount. The level of fat that is embedded is called Marble Score. If the score is high, the meat will be softer. This type of meat has a perfect soft aroma. For over 10 years, Thai farmers have been developing Angus hybrid cattle originating from Scotland, which have a large structure and a lot of meat, with Thai cattle that can withstand our hot climate very well. When raising this breed of cattle in Thailand, the result is beef products with a unique taste and texture. Moreover, Angus hybrid cattle with cold-weather blood can be fattened to create marbling in only 300 days. Another highlight of Thai-Angus hybrid cattle is that they have fine muscle fibers, resulting in softer meat than other hybrid cattle. Comparison table of Angus crossbred beef and imported beef Menu VS Parts Beef can be used to create a wide variety of dishes. Each part is delicious and suitable for different dishes. 1. Grilled (Steak), Baked Recommended parts: Tenderloin, Striploin, Rib Eye, Flank, Bavette, Brisket 2. Boiled, Stir-fried, Curry, Fried Recommended parts: Hip (Round / Rump), Lean Meat 3. Boiled, Stewed Recommended parts: Shank, Brisket 4. Grilled / Shabu Recommended parts: Finger rib, Chuck, Oyster blade, Plate Beef for restaurants In addition to the breed, the tenderness level of each part, the story of the origin of the beef, both the source and the raising, if the shop owner has the opportunity to tell these stories to the customers, it will increase the value of the dish even more. Every fattened beef must be raised under the principles of animal welfare, produced in a factory that is certified by GMP and Halal, 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 buy beef. Therefore, Makro has selected Thai-Angus beef Pro Butcher Thai Angus MS4+ that is safe and controls every step from the slaughtering process to the distribution point. Importantly, there is also Special for restaurant operators - The beef has gone through a dry-aged process for more than 14 days to give the meat a special aroma and tenderness and a more unique flavor. - It is packaged in Skin Pack packaging using a special film that can control the rate of moisture and air permeability better than other types of film, resulting in the extension of the shelf life of refrigerated products from 3 days to 21 days when the temperature is 0-4 degrees Celsius. - The weight of each pack of products is controlled to make it easier and more convenient for restaurant operators to control food production costs. The product will weigh between 250 - 500 g / pack, depending on each part of the beef. You can order Pro Butcher Thai Angus MS4+ beef. Got it Makro Click >> https://bit.ly/2pJEcPZ
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Ingredient Guru: "Cheese" is a must-have ingredient in every restaurant!
When talking about pizza, lasagna, French fries, grilled food, shabu, or even desserts nowadays, if you want to make these menus more appealing, you must have cheese. In some menus, cheese is already a main ingredient, and in many menus, cheese becomes a topping that is even more delicious when added. On the side of the restaurant operators themselves, when creating a menu with cheese toppings, the value of that dish will definitely increase. If you want stretchy cheese, what kind of cheese should you choose? There are many types of cheese to choose from to suit your menu. The most popular cheese is probably stretchy cheese, which is more delicious to add. The more stretchy it is, the more fun it becomes, a selling point for restaurants. This stretchy cheese is mozzarella cheese, which originated in Italy. It is made from cow's or buffalo's milk. It is a soft cheese with a light yellow or creamy texture, smooth texture, high moisture content, good stretchability, and a mild flavor because it is a fresh cheese that has not been cured. Menus that use mozzarella cheese as an ingredient include lasagna, baked spinach with cheese, pizza, and fried cheese. Mozzarella is also divided into two types based on the production method. Fresh mozzarella is a high-moisture, uncured cheese packed in brine. It has a short shelf life, typically about 2 weeks after production. It is best eaten fresh. Low moisture mozzarella is a cheese with a lower moisture content than fresh mozzarella. It has a shelf life of 1-12 months, depending on the temperature in which it is kept, whether refrigerated or frozen. This low moisture mozzarella is also popularly shredded or cut into small pieces for ease of use. This type of mozzarella is popularly used in various dishes, including bakery products, such as pizza, lasagna, baked spinach with cheese, etc. Key Ingredients of Mozzarella Milk 2. Starter culture 3. Rennet enzyme In addition to mozzarella, which is a stretchy cheese, there is another type of cheese that has properties similar to or close to mozzarella, which is pizza cheese or pizza topping cheese. It refers to a variety of cheeses and dairy products that are designed and produced specifically for making pizza, such as processed and flavored cheeses similar to mozzarella. Pizza cheese can be any cheese that is suitable for pizza. component The Importance of Pizza Cheese 1. Milk 2. Vegetable oil or vegetable fat 3. Starter culture 4. Rennet enzyme 5. Salt 6. Others What kind of cheese tastes good with what? Although cheese is a product made from milk by adding microorganisms, each type of cheese comes from a different place, has a different taste, smell, properties, and even a different name. Some cheese dishes are not always fixed on how much cheese to add. It depends on your preferences and creativity. Some dishes may mix several types of cheese, or you can apply cheese to Thai food. However, you need to learn the properties of cheese. For example, Parmesan and Mozzarella cheese have a mild taste that does not interfere with the taste of the food too much. They are not salty like Cheddar and Edam. Those who want a strong cheese taste and smell may have to add Cheddar cheese. Table of cheese types and suitable menus You can order cheese products selected by Makro at Makro Click >> http://bit.ly/2JsRjMd
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Hidden costs and problems that come with entering the delivery system. If you don't know, your shop will fail!
Which restaurant doesn't have it at this time? Delivery It is considered a lost business opportunity because of the market. Delivery High competition among service providers is one of the key factors that promotes the current consumer behavior of ordering food for delivery, and this behavior will continue to expand from now on. This means that the opportunity for customers of a restaurant who used to come to the restaurant regularly may disappear from the market. Delivery Therefore, bringing your restaurant into the delivery market as an option is both a way to maintain business opportunities and increase sales channels. Although delivery is a compulsory task that restaurants should not avoid, there are also things that business operators must take into account, especially the various hidden costs in the system. Delivery As follows 1. Service fees to be paid to participating delivery companies These costs are different for each provider. The service fee is calculated as a percentage of sales. For example, Delivery A charges a 30% service fee. If a customer orders food through Delivery A for 300 baht, the provider will charge a service fee of (300 x 30)/100 = 90 baht. This means that the income the store will receive from the 300 baht order is 300 - 90 = 210 baht. Another issue that needs to be planned in advance is that some service providers will have a credit term or payment period for the store according to the account cycle. It is not cleared each time. Therefore, business operators must study the rules and regulations in detail. 2. Packaging costs Since we hire a delivery company to deliver on our behalf, we have to accept that the care of our food in the delivery box may not be as taken care of as when customers come to buy it at the store themselves. Therefore, it is necessary to find packaging that meets the needs of delivery so that the food reaches the customer safely and has a similar appearance to eating at the store. Therefore, there may be additional costs for this part. However, at present, it must be said that manufacturers and distributors of packaging have seen the continuous growth of the delivery market. Therefore, they have designed and produced packaging to support delivery services to facilitate entrepreneurs and make their lives much easier. 3. Photography fee For some restaurants, they may never have taken photos of their food. Selling at the store may not be a problem, but for delivery channels, it would be difficult for us to order food without seeing the food first. Therefore, it is necessary to take beautiful and delicious photos of the food to attract customers to order food from our restaurant. But then again, nowadays, mobile phones have the potential to take photos for online media almost as good as cameras. If entrepreneurs want to save on this cost, they can use their own equipment to take photos. The important thing to know is how to take photos and ideas for presentation, which can be learned through a mobile photography training course. This alone can help save this budget. We have an online course, “Create professional food menu photos with a mobile phone.” Learn for free at >> http://bit.ly/2NMwKM4 4. Advertising costs for restaurants in the Delivery system One thing that will give us more opportunities to sell than other stores is to buy advertisements on the Delivery system to be on the special pages of that camp or maybe join the promotion to make customers know and use our services more easily. This budget is also necessary. However, what you need to think about before doing Delivery is that not every menu is suitable for Delivery. Therefore, you should consider first that the menu that will be delivered, when it reaches the customer's hand, what will the condition of the food and taste be like? How similar will it be to eating at the restaurant? If it is not okay at all, then that menu should not be delivered. And for menus with very high food costs, don't forget that joining Delivery will cost a service fee. If you calculate and sell 1 order, deduct food costs, packaging costs, and service fees, and the profit is very low, it may not be worth it to be in the Delivery menu line.
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Adding value to “chicken meat” to be more than just cheap protein
“Chicken” is a popular basic ingredient that can be used to cook a variety of dishes. It tastes delicious, is easy to digest, and is completely beneficial to the body. It is also low in fat (lean meat) but high in protein, making it suitable for all ages, from infants to the elderly, including health-conscious people and those who want to lose weight. Husbandry / Livestock Generally, raising chickens in industrial systems tends to be done in cages (Cage Eggs) in limited spaces, which causes the chickens to become stressed or sometimes they don't get enough nutrients. Therefore, stimulants are used to help accelerate growth. But at present, there is a new way of raising chickens that produces chickens with better quality and are safer than before, in order to meet the needs of consumers who are paying more attention to their health, such as: Free-range system Or raise them outside the cage (Cage Free) is A chicken raising system that allows chickens to come out of the coop or barn freely, in an area covered with grass, allowing chickens to display natural behaviors, such as rolling in dust or pecking at vegetables. The chickens are therefore physically and mentally healthy, happy, or what is called “Happy Chick”, which also affects the taste and quality of the chicken meat. Benja Chicken It is one of the chickens that has a special raising process that uses specially selected brown rice (Brown Rice) with a special formula, rich in GABA, fiber and antioxidants as its main food. Quality chicken that has been raised in a special way will be safe, with meat that is 55% softer, bouncier and more juicy than normal, not tough. Even the breast with less fat, the meat is not dry because it has fine muscle fibers that are arranged beautifully in spirals from exercise and body movement. It also has a light pink color that looks delicious and has a lower chicken smell (old man smell) than normal chicken. Nutritional value Chicken meat is known as a high-protein and low-fat meat, especially the breast meat. 100 grams provide about 120 calories, but provide up to 22.50 grams of protein and only 2.62 grams of fat. It is also sugar-free and contains nutrients that are beneficial to the body, such as amino acids, calcium, phosphorus, potassium, sodium, and vitamin A, which help build muscle and repair wear and tear. Moreover, chicken meat that is raised in a special way or free-range will receive grass as a supplement and has a higher fat burning stimulation, resulting in a lower level of accumulated fat in the meat. However, it has omega-3 and omega-6 unsaturated fatty acids and a higher level of protein in the meat than regular chicken.
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Secret location, selling very well!
When opening a restaurant, no matter what type of restaurant it is, one of the most important things that everyone must take into account is “ Location .” It is said that whether a restaurant will be successful or not, whether it will have customers or be quiet. Location It has a direct impact and is generally applicable to opening a restaurant, coffee shop or dessert shop. Location What is believed to be good is Location With high traffic But in reality of the current restaurant business, high traffic does not mean that it is the entire customer group of the restaurant. Therefore, analyzing the target group that we want is more important than high traffic. And areas with high traffic will definitely come with heavy rent. Therefore, in choosing any location, it is recommended that you analyze first that our restaurant, our products, the service format is suitable for which group of people, what is the eating behavior, and then choose the appropriate location. This is the most correct way to choose a location. The right location for us may not be a high traffic source, but a specific group of traffic sources, such as: Location As follows hospital From surveying areas for doing restaurant business, we found that hospital areas are one area that is interesting 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 choices in hospitals, depending on the size of the hospital. The main group of people who go there are patients who are not comfortable walking far to find something to eat and have to wait to be called in line, which is a good thing for restaurants or beverage shops that open in hospitals. Many famous restaurant and beverage brands also give importance to Location In the hospital, if anyone is interested Location This allows you to try surveying the area and see what level of people come to use the services because in each hospital the level of people who go for treatment is different. It can be divided into government and private hospitals to make surveying easier. As for the costs, they depend on the conditions of each hospital, which may be an auction system or open space for rent. Gas station Nowadays, gas stations are not just places to stop by and fill up with gas. These days, gas stations have been developed into little community malls. Some gas stations have almost become centers for food, beverages, and souvenir shops. This may be because the oil business itself does not generate much profit after deducting various expenses. Therefore, each gas station operator must find other sources of income in the non-oil group. Developing the area into a community mall has become a source of additional income. Of course, this kind of adjustment of gas stations has made the area in the gas station another interesting location with a rent that is not as high as in a department store or community mall. There is a parking lot and a common bathroom that will help facilitate tenants. There are continuous customers in the area. However, it does not mean that every gas station is a suitable location for investment. It depends on the location of the gas station whether it is suitable for the food and beverages that we will sell. And what you need to study more if you want to open a shop in a gas station is the conditions for renting space, which are divided into: Investment conditions: What do we need to invest in? such as Invest in glass walls, glass doors, interior decoration, and equipment in the store. Public utility work within the shop, shop sign work Various expenses incurred from operating a business and renting space, such as sign tax House and land tax, local development tax, rental area value-added tax, etc. Payment of rental income to gas stations, such as: Rental fee for space/building or rental fee for space/building and service fee (monthly) Common area expenses (monthly) Utilities (monthly) such as electricity/water/telephone bills Security deposit for rental contract (one-time payment) In addition to the 2 locations that have been mentioned as examples, there are other locations that you might not expect to be locations that generate good sales without having to worry, such as schools, universities, other government offices, or various industrial estates. These are locations that have a clear group of customers that are interesting to invest in. The conditions for renting are mostly in the form of an auction where old owners often fight hard to get continuous rights because these locations definitely have a group of customers. Whoever gets the space has a chance to sell very well!
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Revealing the secret to storing onions and coriander for a long time!
Coriander and spring onions are another ingredient that restaurants like to use in cooking or to decorate the front of the menu to make it look more beautiful. Many times, when bought, they are not all used at once, so they have to be stored in the refrigerator to extend the shelf life of the vegetables. Today we have a method for storing coriander and spring onions to keep them fresh for a long time, without having to rot and throw them away, wasting costs. Equipment to prepare A basin for holding clean water A basin for ice and cold water Cutting board (must be a cutting board that is not shared with other ingredients to prevent bacterial contamination) Kitchen towel scissors Small knife Water spray bottle Vegetable tray or container Process for harvesting onions and coriander First, remove the vegetables from the plastic bag and soak them in clean water to wash away dirt and some chemicals. Take the vegetables that have been soaked in clean water and then soak them in ice-cold water to make the vegetables as cold as possible. Shock them in cold water to make the vegetables crispy, delicious, and still fresh. For spring onions, cut off the roots neatly. For coriander, use your fingers to scrape off the soil from the roots. Place a tissue paper on a cutting board and sprinkle clean water all over the paper. Place the vegetables on the tissue paper and wrap them. Once wrapped, sprinkle water on them and place them on a tray and put them in the refrigerator. This method of storage keeps the vegetables moist at all times. The paper with water will keep the cold air throughout, allowing the vegetables to last longer. Food storage is something that many people overlook because most restaurant owners give more importance to marketing. But food storage is also important. The correct method will help the ingredients last longer and has a direct impact on good food cost management. You can see methods for storing seafood, meat, and other types of vegetables by professional chefs at online courses. Professional raw material storage techniques Study for free! Click >> http://bit.ly/2NItNgL
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The global trend of coconut water is hot! Worth as much as 2.9 billion dollars! During the festival season, foreigners will definitely get rich!
"coconut" The miraculous fruit that nature has given to humans, especially Thai people who are familiar with coconuts since birth until death. Not only Thai people, coconuts are also popular with people all over the world because it is well known that coconuts are pure natural products and are rich in many health benefits, both meat and water. There is one interesting piece of information that many people may not know. According to the forecast of Zenith, a major food and beverage consulting company in England, a report evaluating the global coconut water market trend has a total market value in 2020 of 2.9 billion US dollars. From this figure, it is not surprising why global soft drink brands cannot resist and have to jump into the coconut water market in full force. The point that is being told is that from the growth figures of the coconut water market group, which is a direct result of the popularity of consumption by people all over the world because it is well known about the natural properties of coconut water. This means that it is an opportunity for the restaurant and beverage business groups to join in and compete for a share of this 2.9 billion US dollar market as well. Especially during important festivals, our country is a tourist destination. And of course, Thai food is one of the targets that tourists from all over the world want to try. It is a good opportunity to increase sales from coconut water menus to tourists. Coconut Market If the restaurant is in a popular tourist area, coconut is one of the dishes that if it is not on the list, we recommend that you quickly find it on the menu. And of course, the most popular coconut species is “Coconut water” You can buy them at Makro. They are quality selected coconuts from Damnoen Saduak District, Ratchaburi Province, distributed to all branches. There are peeled, green-skinned, and roasted coconuts to choose from. Selling depends on the idea, but don't forget to sell the story. Ideas for presenting coconut water to customers can be done in many ways. You can sell it as a whole coconut, roasted coconut, or separate the water and meat and put them together in a beautifully decorated glass. All of these will have a good price. If you want to make it even more special by making it into a blended drink or smoothie, the price will increase. And it's not just selling water and meat. Nowadays, young coconuts are also used to make savory dishes that are very tempting for foodies. For example, Mora restaurant in Chonburi uses young coconuts to make noodles, everything is put into a coconut and served to customers. Anyone who tries it says it's both unique and delicious. Or the young coconut steamed curry menu is also a popular menu that tourists are interested in. No matter what you sell, don't forget to sell the story of the coconut so that customers know how good the shop's coconuts are, where the coconuts come from, how naturally sweet they are without any additives, and how drinking and eating them is good for your health. Even though some people already know the properties of coconuts, there are still many who don't know. If you want to focus on selling to foreigners, you have to know the specific marketing communication channels. If any restaurant operators want foreign tourists to know about them, just marketing through popular channels in our country is not enough because foreigners also have channels to check out and follow news and reviews of places to eat and travel in their own way. Therefore, if you want to communicate to foreign tourists about your restaurant, you need to know which channels tourists use. We have 3 popular channels that tourists like to use to read reviews and search for places to eat and travel around the world. Tripadvisor It is one of the most popular travel websites and apps with 260 million registered users per month, with over 125 million restaurant and hotel reviews, mostly restaurants followed by accommodations, with a huge number of users worldwide. For information on how to sign up and use Tripadvisor, visit: https://th.tripadvisor.com/Owners Dianping The number 1 app for Chinese people around the world, which is popularly used to search for places to eat, travel, and stay, as well as shopping malls, entertainment venues, and various types of service shops. For information on how to apply and use Dianping, please visit: http://www.dianping.com/ C-trip Another website and application for finding places to eat, travel, and stay for Chinese people who come to Thailand and use Ctrip's services, there are more than 5 million people per year. For information on how to apply and use C-trip, visit: https://th.trip.com/?locale=th-TH When our country is ready in every aspect to generate sales from coconuts, it is a production source, upstream price, good taste, and quality that is accepted worldwide. Then why wouldn't entrepreneurs bring coconuts to boost sales for tourists? So let's go for it this New Year!
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Transform a simple coffee shop into a place where everyone must check in.
"coffee shop" One of the most popular businesses that is almost on the list of most people wanting to do. Whether it is because of the beautiful atmosphere of a modern coffee shop, or because of the familiarity with the smell and taste of coffee that many people cannot miss, making them dream of having their own shop, or because this business is not difficult to start, does not require much capital to open. But the more the business is targeted by many people and the easier it is to open, the more competitors there will be. You will see that these days, there are coffee shops or cafes located almost everywhere you pass. Therefore, to make our coffee shop, especially a local coffee shop that is not a famous brand, successful and popular, it must have some strategies. Today's coffee shops don't just sell the taste of coffee anymore. Coffee shops these days, customer needs are not just good coffee and delicious cake like many years ago. But more important than good coffee and delicious cake is a good atmosphere that suits the consumer's taste. Or in other words, these days people go to coffee shops to enjoy the atmosphere of the shop, to relax, to see beautiful views, to take pictures. So don't forget the importance of this point. The more local the shop, the more it must flourish. Story Humans are often fascinated by stories, so what will make a local coffee shop a point of interest is adding a story, which can be in the privacy of the person or the shop itself, or the drinks themselves. As long as it has a cool story, it's considered good, such as the Mobidrip x Mother Roaster coffee shop, a small coffee shop with a great story: the owner is an elderly but still cool auntie barista. The shop's style is minimalist, small but cool, creating a story for both the people and the shop, or Kong Valley Shop A coffee shop in a valley, next to a stream that no one should know about because its location is not prominent. But there are both Thai and foreign customers who come to enjoy the taste because that place is full of stories, starting from the owner, the coffee production process that is connected to the people in the community. Customers who stop by there will see the atmosphere of a real old-fashioned coffee roasting house. The smell of roasted coffee wafts throughout the area. That is the real story that attracts people to come. Find the story and let it blossom. But in the end, the taste and service must also be good. But in the end, what will create regular customers who come to use the service frequently is inevitably the taste and service. These 2 things are important foundations not only for coffee shops, but also for restaurants and beverage shops. Especially local coffee shops, they have the advantage of being easy to approach and friendly owners, and they can adjust the taste as desired. This is considered a good charm of local coffee shops. Promotion and customer data collection are also important. If any shop has all the above points but lacks marketing and customer data collection, there's a chance that competitors who are just as good will steal customers away with various forms of marketing activities, such as the popular points-collection promotions of beverage shops. Therefore, you must not overlook the importance of marketing. You don't need to look for help or expensive equipment. Try using the free things that you already have. LINE Official Account There are good tools that are free to start with for entrepreneurs to use for marketing, such as creating a membership point collection system or using it to collect customer databases to send promotional news and various services of the store. Doing business in this era, technology is something that needs to be learned. If anyone doesn't know, there are free lessons to learn, such as: Online restaurant promotion course to increase sales 10 times At Makro Horeca Academy, we aim to produce entrepreneurs in restaurants and beverage shops to learn and apply online marketing techniques to increase sales. Interested in studying online courses? click But if you dream of opening a coffee shop, Makro Horeca Academy Helping restaurant operators Learn how to choose a shop location, who to sell to, and which menu items to use as your highlight. Both coffee makers and grinders What kind of equipment is suitable? Selection of coffee beans and other important ingredients, along with demonstration of basic menus. Interested in learning a free online course: "5 Things You Need to Know Before Entering the Coffee Shop Business"? Click here. You can learn more about “Coffee” in other topics here. 5 things you need to know before entering the coffee shop business 5 money-making mixed drinks that entrepreneurs should have in their shops Delicious coffee, don't overlook the choice of coffee grinder Deep dive into choosing the right coffee machine for your shop. Choose a coffee maker that meets your needs for greater value. . “Ice” is clean and safe, and you can choose it. Just have an ice maker at your shop. Win over customers with popular drink menus that are popular in coffee shops. Increase your coffee shop's revenue with daily special menus. Transform a simple coffee shop into a place where everyone must check in. Turn your casual customers into regulars and attract endless customers with the technique of meticulously selecting coffee beans.
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Insects.. A protein source of the future, but! A business opportunity for restaurants today
Thai insects, the winning selling point Fried insects or insect food may not be a staple food for people today, but in the future, insects will become the food that feeds the whole world. Many people know this information well, but it doesn't mean that we have to wait to eat insects in the future. Today, we eat them already, and Thailand is one of the world's top insect exporters. Since the world's trend is heading this way, and we are also a source of raw materials for this trend in the world. They are easy to find, have low cost, and have raw materials all year round. They are known as world-class products. Why not seize this opportunity? If restaurant operators use this as a creative selling point for their restaurants and promote them to the right target groups, I guarantee that foreigners, including Chinese, Japanese, Europeans, and Americans, will definitely visit their restaurants. And when the world is interested, how can Thais not be proud and supportive? Insect Menu Ideas The image of fried insects may be stuck in the mind as a food cart or sold only in the provinces. If you pick it up and put it in a shop, decorate it beautifully, it will certainly increase its value and can be a selling point in the market. Thai insects throughout the year, 12 months, 12 species Information from the Food and Agriculture Organization of the United Nations (FAO) And the book Insects for Humans in the Future, by the Institute of Thai Traditional Medicine, has collected seasonal edible insects in Thailand for future food security. There are also insects that can be bred all year round. Why Insects Are the Food of the Future The United Nations (UN) states that by 2050, the world's population will reach 9.7 billion people and food to feed the entire world's population by then will require twice as much. However, there is insufficient arable land and one-third of the world's arable land is used for livestock production, while forest areas and water are limited. The protein food that will replace livestock is insects because they are high-quality protein. Insect processing For insect products that are popular, they are made into flour and used to produce various types of food such as bread, biscuits, cookies, muffins, desserts, soups, smoothies, chips and pasta. Most of them are made from crickets and mealworms. 100 grams of flour from insect powder can provide up to 50% protein, while other meats only provide 30% protein. Importantly, insects use very few raw materials and create very little pollution to the world. Insect farming releases fewer greenhouse gases than other types of animals. In addition, insects can be bred to be gluten-free, suitable for people with gluten allergies, which are very common today. Insects can also be processed into other products, such as dried, ground into powder to sprinkle on food or cakes, or mixed into noodles. Protein in various insects per 100 g of weight Although Thailand is the world's insect producer, it does not mean that we, as entrepreneurs, will always find sources with quality, good prices, and consistent raw materials. Makro has therefore selected frozen insects that entrepreneurs can purchase, including a variety of insects, both in and out of season, to make insects the main ingredient of the store. The insects sold go through the selection and packaging process, resulting in clean insects. Entrepreneurs and consumers can be confident that when it comes time to cook, they will get fresh, clean, and safe products. They can choose to purchase products in the frozen insect group. Got it All Makro branches Thanks for the picture from https://goodlifeupdate.com/healthy-food/recipe/40524.html Facebook: Banana Coffee Garden, Charcoal Stove, Phon Yang Kham, Soi Martina Hotel Facebook: Fried Insects, Crispy, Very Spicy
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Ingredients Guru: Up Sell Menus in Stores with Japanese Noodles
Noodles have been around for Thai people until they became a staple menu, just like rice. Whether it’s noodles, Rad Na, Pad See Ew, Suki, and if we talk about noodles from overseas, ramen is probably the first menu that Thais think of. There are both in shopping malls and ramen shops that are open 24 hours a day. Japanese food has captured the hearts of half of Thai people with its beautiful decoration, delicious taste, and excellent ingredients. This should be a good idea to increase the value of the menu in an upsell shop with Japanese-style ingredients. And when it comes to noodles, Japan has different types of noodles with different tastes and textures that are suitable for making a variety of dishes, including mixing and matching with Thai dishes. Japanese noodles are not just good for ramen noodles. In our country, noodles are called by their size, such as thin noodles, big noodles, rice vermicelli, or even different types such as Chinese noodles, Chinese dumplings, etc. Japan also has a variety of noodles. Let's see what kind of noodles are suitable to mix and match with the menu in our restaurant. Soba Made from flour and soba grains (Buckwheat) mixed with wheat flour. It has a light brown color and the noodles have a unique soba aroma. Soba grains help with detoxification. Can be eaten both hot and cold, but it is most commonly eaten cold (Zaru Soba). Thai menus that go well with soba noodles include soba noodle boat noodles, soba noodle grilled fish miang, soba noodle seafood salad, soba noodle water mimosa salad. Somen White, thin, thin noodles are the smallest of all Japanese noodles. They are made from wheat flour and are usually eaten cold. Thai dishes that go well with somen noodles include somen noodles with pork meatballs in clear soup, somen noodles stir-fried with soy sauce, somen noodles with papaya salad, somen noodles with coconut milk and jungle curry, and crispy somen noodles with gravy. Hiyamugi Made from wheat flour, the size of the noodles is similar to somen and is chewy like udon. It is popularly used as a cold noodle dish in the summer, just like somen. Menus that Thai people are familiar with that go well with Hyamugi noodles include Pad Thai with Hyamugi noodles, Rad Na with Hyamugi noodles, Carbonara with Hyamugi noodles, and Pork with Lemon with Hyamugi noodles. Ramen Chinese-style Japanese noodles are similar to yellow noodles: thin, wavy, long, made from wheat flour mixed with eggs. They are a light yellow color and are usually served with four flavors of soup: miso soup, salt soup, soy sauce soup, and pork bone soup. If you have opened a noodle shop, in addition to thin noodles, wide noodles, rice vermicelli, and Chinese noodles, try adding ramen noodles as another option for customers and charging a special price. Udon Another type of noodle that Thai people are familiar with: thick, white, soft and chewy. It is the largest of all Japanese noodles. Made from 100% wheat flour. It can be round or flat. There are both fresh and dry noodles. It is popularly used for stir-frying or making noodles. Menus that Thai people are familiar with that are suitable for using udon noodles include Tom Yum Kung with udon noodles, drunken stir-fried udon with seafood, stir-fried udon with soy sauce, and baked udon with cheese. Decorate a little more and generate sales from social media. Add a little more Japanese style by decorating to create added value. Also, when every dish is beautifully presented and impressively decorated, customers will want to take pictures, post, share, or tag their friends. It's also free marketing. You can order various types of Japanese noodles at Makro Click >> http://bit.ly/34K5Uvn
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Expand your sales channels with catering services
In this era of running a restaurant, just one income stream from selling food may not be enough. Since we already have a restaurant, a team, recipes, equipment and tools, why not create opportunities to increase income through various channels? One of the interesting and still going strong channels is catering services. When thinking of catering services, most people think of weddings and graduation ceremonies. But in reality, the catering market is very diverse and new markets can be opened, depending on whether the entrepreneur sees these opportunities or not. We have some great ideas to recommend for restaurant owners who are interested in increasing their revenue from catering services. Advantages of catering business: easy to control costs, good profits, easy to manage Opening a restaurant, it may be difficult to predict when there will be many or few customers. Sometimes we think that near closing time, there will be fewer customers, so we let almost all the employees go home. It turns out that the shop is flooded with customers, the service is not fast enough, we are exposed in the media, or the ingredients we bought are not enough to use up before losing the opportunity to make sales. But if it is a catering service, there are almost no management problems because we can control and plan the work in advance, including costs, the number of ingredients, equipment, the number of menus, the number of workers, and most importantly, we know the “profit” in advance. The catering business is not just about Chinese tables. Many people may think of catering services only as Chinese tables, one of the most familiar catering services. Currently, catering services come in many different formats, such as: Chinese table service format is preparing food as a set menu and serving food gradually to the table. Buffet is a service format in which food is prepared at designated points for attendees to serve themselves. Cocktails The service format is similar to buffets, where food is prepared and placed at designated points for attendees to serve themselves. However, the types of food do not focus on main dishes, but rather on light snacks. Food stall The service format will be a catering service for various events, where there may be many food stalls for attendees to choose from. Coffee break and snacks The service format is a set menu of desserts and drinks, which is popular for meetings and seminars. Snack Box The service format is similar to coffee break and snacks, but the difference is that Snack Box, snacks and drinks will be put in a box. Suitable for short-term events that require convenience and speed, such as press conferences, seminars, various ceremonies such as merit-making ceremonies, funerals, etc. Boxed food is a service format that involves cooking food to order and putting it in a box. You can set a menu for customers to choose from. It is suitable for seminars, activities that require convenience and budget savings. You can see that the catering business market is not ordinary. There are many customer groups to choose from to market to. It depends on whether the entrepreneur sees an opportunity or not. I want to start a catering service. How should I start? Thailand is very conducive to catering business because we often have festivals and ceremonies almost all year round. And with people's behavior changing from catering to hiring for events, even big food brands are giving importance to this market. Many brands offer off-site catering services to meet market demand. Therefore, if restaurant operators want to provide catering services, the first basic advice is to create awareness among target customers about what types of catering services our restaurant offers, such as creating a sign in front of the store, through various online channels of the restaurant, preparing food packages with prices and menus, and taking yourself to experience the atmosphere of various events, whether it's a wedding or a party, to understand the needs of each customer group because each customer group has different needs for each type of event. In addition, you should build good relationships with business groups related to organizing various events, such as wedding dress rental shops, card shops, souvenir shops, clubs, university booths, etc. Don't stick to any one activity. You should be able to provide a variety of services or offer new services that are different from the catering services that most people are familiar with, such as catering for monks, providing lunch for children in schools or shelters, etc. Restaurant operators should not overlook the catering market because it is still a market that can grow a lot. The most important thing that entrepreneurs need to take into account is the quality and service format because if customers are impressed with this business, it is very difficult to switch to another service provider.
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Raw Material Guru: Things You Should Know Before Buying “Salmon”
“Salmon” is one of the most popular imported ingredients in Thailand. With a taste that suits Thai people, every restaurant must have salmon as a main ingredient in the menu. Therefore, selecting quality salmon is an important matter that restaurant operators should not overlook. The better the ingredients are and the more they meet the needs of creating different menus, the more value will be added to the menu in your restaurant. Today, we will get to know “Salmon”, one of these excellent ingredients. There are 3 factors that make the quality of salmon different. Breed Fat content Color of salmon meat Breeding ground Get to know 3 popular salmon species In fact, there are almost 10 species of salmon around the world, but there are 3 species that are popularly imported into Thailand: 1.Atlantic Salmon This type of salmon is often found in the Atlantic Ocean, especially in Norway, which is the world's number 1 salmon producer. Most of the time, this type of salmon is popularly used as a topping for sushi or sashimi because it has firm meat, few bones, and just the right amount of fat. 2.Salmon Trout One of the salmon family, it usually lives in rivers flowing into the Pacific Ocean in Asia, North America, and the Atlantic Ocean, which is the origin of salmon trout. The color of the fish's flesh is brighter orange than other species and has a fairly fatty meat. 3.Coho A species that grows in the North Pacific Ocean, Japan and the Atlantic Ocean, it is nicknamed Silver Salmon because of its silvery skin. It is farmed in Chile and is popularly sold fresh and frozen. Fat interspersed in fish meat that provides more than just deliciousness One of the special characteristics of salmon is the fat that is embedded in the fish meat, which we see as white stripes alternating with the orange flesh, making the salmon meat soft, juicy, and not tough like other types of fish. The amount of fat in salmon meat varies depending on the species and habitat. Salmon that lives in nature has less fat and firmer meat than salmon that is raised on farms. For example, salmon imported from the Atlantic Ocean, which is mostly raised on natural farms, has a lot of fat in the fish meat because it can swim less than in 100% natural sources. The fat in salmon meat is good fat and is high in Omega 3. However, the deliciousness of salmon meat depends on individual preferences. Those who like the oiliness of the fish meat should choose salmon with a lot of white stripes in the fish meat. Or if you like firm fish meat, you will notice that the fish meat will be orange throughout with almost no white stripes. Understanding the color of salmon We are often familiar with salmon meat having an orange color, but in fact, the color of salmon meat can range from a dark red to almost white. This different shade depends on the breed and age of the salmon, which are important factors that affect the color of the fish. The orange color of salmon meat is because it contains antioxidants such as Astaxanthin ( Astaxanthin ) is found in the natural foods of salmon, shrimp, and other shellfish. Measurement of orange color in salmon meat And because consumers prefer to eat salmon with orange meat, there is a standard measurement of the color of the fish meat using SalmoFan, a tool used to compare the color of salmon meat. The standard shade of the fish meat will be different, depending on the species, age, and condition of the product, both fresh and frozen salmon. For example, the color of Atlantic salmon meat should have a color value of 23-27, depending on the size of the fish. If the fish is large, the color of the fish meat will be darker. The import source must be up to standard. Norway is actually the world's number one salmon producer and also places importance on seafood safety. There are strict regulations for salmon farming. The Norwegian Food Safety Authority (NFSA) inspects the quality and has strict quality standards in every production process. Salmon are farmed in cold, pure seawater. In other words, farmers must farm only 2.5% of the total cage area with the remaining 97.5% being seawater to give the salmon enough space to swim. Thailand is ranked second after Japan in importing salmon from Norway. Salmon are transported to Thailand almost every day and take only 48 hours by plane from the farm in Oslo, Norway, resulting in fresh salmon from the source. One of the top importers of fresh salmon in Thailand is Makro.
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Raw Material Guru: Hot Pork VS Cold Pork: The Facts You Should Know Before Buying Pork
Pork is delicious no matter what you do with it. The more you choose the right part for the menu and the cooking method, such as grilling, roasting, baking, blanching, boiling, currying, steaming, stir-frying, deep-frying, and marinating with sour flavors according to the restaurant's special recipe, the pork menu will definitely be a best-seller. Professional entrepreneurs already know that when buying pork, they must choose pork that is light pink, with white or creamy fat, firm, firm muscles that are flexible, with no slime on the surface of the meat, no seeping juices, and a natural fresh meat smell, with no unusual smells. But they may not know that before the pork reaches our hands, there are many processes behind the scenes, and we cannot know what steps the pork has gone through under its appealing appearance. Hot Pork VS Cold Pork: Safety of Choice In the production process, there are terms for pork, which are divided into 2 types according to the production steps: Hot pork and Cold pork We call pork that has undergone a process of reducing the temperature of the pork and maintaining the temperature appropriately throughout the process as “cold pork” or “hot pork”. The difference is that hot pork carcasses do not undergo a process of reducing the temperature of the pork and do not control the temperature during slaughtering and transportation. Therefore, hot pork is more susceptible to the growth of microorganisms. Comparison table of hot pork and cold pork Selecting “cold pork” and chilling this pork is therefore an important factor in maintaining the quality of the meat, helping to make the food safe. Restaurant operators are an important part in helping to raise the quality of life of Thai people so that they can eat safe food at every meal. Check List before buying pork Many people may be familiar with fresh pork that has not undergone a temperature control process, thinking that it is better than pork that is constantly kept cold. In fact, the faster the temperature can be reduced, the better the quality will be. The taste after cooking is no different, and it is also safer. Try checking with the simple Check List for safety before buying pork below. Pork can be traced back to its source. Through the production control process from farms that have GAP standards GMP certified slaughtering and cutting plant Transportation by closed temperature-controlled vehicles ensures that the products are fresh, safe, and can be stored for a long time. 100% red meat accelerator-free pork Entrepreneurs can also choose to buy at a reasonable price. It can be difficult for operators to trace the source of their pork purchases every time. Makro Therefore, we have selected good quality pork, both fresh and frozen, that is safe and control every step from the slaughtering process to the distribution point. This allows restaurants to be confident that the pork is safe and can be stored for a long time due to the low accumulation of bacteria, making it not spoil prematurely, which would have an impact on the restaurant's costs which would be higher as well. You can order raw materials online from Makroclick Got it https://bit.ly/2NKl5NE
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Selling through a Food Delivery App or delivering by motorbike, which is better?
In this era, which restaurant doesn't offer delivery service? Not only are there missing opportunities to increase income channels, But it is still a lost opportunity for competition. To competitors that also have delivery services. Both of these occasions are considered big deals, with consumer behavior increasingly using delivery services. Currently, it is not just in Bangkok, but also in other provinces, where there is a need to use delivery services to order food to be delivered to homes. so If you don't want to miss out on opportunities to increase sales and losing market space to other shops Don't miss out on the delivery service. At this point, operators may have questions about using the service. Food Delivery App With do Delivery by riding a motorcycle yourself Which one is better? We have information to help you make a decision more easily. Food Delivery App There are many advantages of restaurants partnering with food delivery apps, such as: It can help our restaurants increase sales immediately. Some apps are free, some are costly, but it is considered an additional channel for income growth. You can use Food Delivery Apps as a channel to promote your shop and make your menus famous. Each app is famous. There are tens of millions of users. Give our store a chance Gain greater access and recognition Expand your customer base with no cost or with lower operating costs than general marketing budgets. Make our restaurant have a delivery service system without hiring employees and no employee salary costs. This is a service that makes our shop more impressive to our customers. You can organize promotions with the Food Delivery App. To stimulate sales or create awareness for your own store, which is much more convenient, comfortable and easier because there are assistants to help you do it. Currently, there are 4 popular Food Delivery Apps. Details on how to apply to be a partner with a Food Delivery App. Each app has different rules and conditions, but all apps are easy to apply for with just a few taps of your finger. The 5 apps mentioned are as follows: Wongnai x LINE MAN Delivery Initially, stores can join the service without any application or service fees. The delivery fee is charged according to the distance at the normal rate. However, if you want customers to pay a lower delivery fee, you can join LINE MAN GP and receive special privileges such as lower food delivery fees and special promotions to help stores receive more orders and sales. The system will allow the store to choose which service format they want to participate in between: LINE MAN Delivery at a special delivery rate (GP 30%) Participate only in Self-Delivery or Pickup (GP 5%) It is an order of food via an app, and then the customer will come to pick up the food at the restaurant themselves. There is no problem of waiting in long lines, and the restaurant also has more time to prepare the menu for the customer. For any interested entrepreneurs, you can click to read the application steps and don't forget to check your area. Do you provide LINE MAN service? LINE MAN GP application process click To register, click here. Check the service areas of LINE MAN. click Grab Food GrabFood charges a monthly fee of 30% of sales through GrabFood only. There is no initial fee. The GP fee that the app deducts helps promote the restaurant and boost sales for the restaurant. Some restaurants mark up the price of food on Grab Food, causing the price in the store to be different from the price on the app. You can apply for the service, read the application steps and required documents here. Food Panda A 35% commission fee will be charged on the value of all orders placed through Food Panda. For orders paid by credit card, the 3% fee will be waived. Merchants using Food Panda's service will be required to pay VAT even if they are not VAT registered merchants, as Food Panda is a VAT registered company. The VAT is calculated from the commission that Food Panda has to pay us (for example, if the customer orders 100 baht (excluding VAT), Food Panda's share will be 35 baht + 2.45 baht VAT, while the restaurant's share will be 62.55 baht). To apply for service, click here Goje k When it first entered the Thai market, it was under the brand name Get. When the market became viable, Gojek, an Indonesian startup, wanted to enter the market seriously under its own name and received additional investment from global giants such as Google and Tencent, as well as the latest investor, Facebook. GP fee 30% (excluding 7% VAT) Stores must install the GoBiz app to receive orders and check sales . You can apply to be a partner store with Gojek by clicking here. Robinhood The newest food delivery app from SCB 10X Co., Ltd., a subsidiary of SCB, Siam Commercial Bank. Because one of the highlights of “Robinhood” that many people are excited about is There is no GP fee, making it an opportunity for small shops that cannot afford the GP fee to participate. Following the slogan “App for small people” and looking at the problem of small shops that need cash flow to cover expenses in the Robinhood shop, after the order is sent to the customer within 1 hour, the money will be transferred to the shop account immediately! In addition, a team has been prepared to assist entrepreneurs, who think that in the future, they can just walk to Siam Commercial Bank and ask the staff to help manage the situation, including the introduction of Dynamic Delivery Pricing to help analyze and encourage customers to order food outside of the time that the shop is already popular, by motivating them with special wholesale prices or other strategies that will follow. And customers can choose to pay for food via deduction in SCB EASY or by credit card, debit card, prepaid card, making life easier, paying more conveniently, and of course, it will include easier access to sources of funds. You can click here to see details on how to apply. Ride a motorcycle to deliver it yourself If it is a restaurant that focuses on customers in the area near the restaurant, such as the restaurant is located at the entrance of a village alley, and the main customers are in the village, riding a motorcycle to deliver is one option, but there are many limitations that need to be taken into account, such as the cost of hiring a delivery person, the cost of fuel, depreciation, time, safety, and the cost of damages that the restaurant must be responsible for. And customers may have to wait a long time for their orders if there are multiple orders at the same time. The last customer may have their food delivered later than usual, which will affect the quality of the food. And if it is an order opening that is not limited to any area, you have to be even more careful about not having enough delivery staff, losing the opportunity to get more orders and risking being cursed at by customers in the media. From this preliminary information, it is hoped that entrepreneurs will be able to decide which type of delivery is suitable for their shop and meets customer needs in order to increase sales channels and gain new customers through delivery. Click here to read other articles. Hidden costs and problems that come with entering the delivery system. If you don't know, your shop will fail! Revealing the strategy! The secret recipe for a single dish, upgraded to a premium recipe. Online Marketing: A Tool to Solve the Problem of Location Not Making Money
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Revealing the strategy! The secret recipe for a single dish, upgraded to a premium recipe.
In the Thai food market, single-dish menus are considered the main menus for most people. Many times when asked, "What should I eat?", the answer usually ends with a single-dish menu of one kind or another, such as fried rice, stir-fried basil rice, stir-fried noodles with gravy, or noodles. And because it is a familiar menu, or some people call it a "mindless menu", it makes single-dish menus become cheap menus that are trapped in a price trap and cannot be sold at a high price. Because people often think that it is an ordinary menu with nothing special. But now, such ordinary menus can be easily turned into single-dish menus that add value and create a selling point for the shop. In addition, some shops have turned it into a main menu, making a good profit. Therefore, we have a guideline to change single-dish menus into prominent menus that create additional value and profit. Who would have thought that stir-fried basil with rice would become a main single-dish menu with more and more shops selling stir-fried basil? Or even fried pork rice, which looks ordinary, can be opened as a shop to generate sales both at the shop and delivery. That is because those ordinary menus have been given additional value, added a story to make them special in both appearance and price, until they have become the shop's signature menus. Guidelines for upgrading a single dish into an extraordinary menu Add some extravagance with ingredients To upgrade a simple single dish to look special, the ingredients used must be different, such as the meat used to cook it. Think of the Kurobuta Phu Phan black pork stir-fried with basil, which comes with a story to tell about the origins of the royal initiative black pork project, with both differences and stories. Or Wagyu beef stir-fried with basil, salmon stir-fried with basil, crab stir-fried with basil, these are already extraordinary. Add a special touch with variety Even though it is a single dish, it can add variety to create more choices and not be monotonous like a thoughtless menu, such as various stir-fried basil menus, not just pork, chicken, or beef. There must be both normal menus that customers are familiar with and “Wow Wow” menus that customers would not expect to have, to be a selling point for customers to tell others. Add some extravagance with the presentation of the dish. When the ingredients are different and have a selling point, the containers used and the appearance of the serving must also be special. Whether it's a large tray, a clay plate, a zinc plate, or a beautiful ceramic plate, it should look outstanding and add more value to the menu. Add some spice with toppings to boost sales. Single-dish menu entrepreneurs can also increase sales from various toppings. If you add a little creativity, it will make the toppings more special to the menu. It will help increase profits even more. For example, fried pork with pickled egg yolk, stir-fried basil with fried egg, or general toppings such as Chinese sausage, pork roll, sausage, which are not only easy to sell, but can also be organized as a set menu. Most restaurants already have a single dish menu. Therefore, if the entrepreneur wants to make a single dish menu more special, try to apply these guidelines. The key to making it extraordinary is the appearance, the container, and the story of the menu. Because running a restaurant these days is not enough to just have delicious food, but also to have a good reputation for customers, and not be embarrassed to take pictures and post them to show your friends. For those who are thinking of opening a single dish restaurant, the advantage of single dishes is that they are easier to manage than general restaurants because there are only a few types of ingredients used, so the number of people needed is also reduced. For example, a fried pork rice restaurant can use only 2 employees to prepare and set up a self-service system for customers, which will affect the investment budget and the cost of running the business, not too high. This is considered an interesting point of single dish restaurants.
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Ingredients Guru: Is it true? Whether it tastes as good as “river prawn” or “giant freshwater prawn”, it tastes equally good!
Have you ever wondered? River shrimp with Giant freshwater prawn How are they different? Because their appearance, size, and even their taste are almost indistinguishable at first glance. The answer is: No difference! Because both types of shrimp are the same species, but if you want to find differences, they only differ in their sources. River shrimp is actually giant freshwater prawn! River shrimp It is a freshwater prawn that comes from natural sources. It has firmer meat than giant freshwater prawn, including bigger size and claws. It takes many years for large river prawns to grow in natural sources of nutrients. Most farmers do not like to raise giant freshwater prawns to be as large as river prawns because of the high cost of food and raising them. It also takes many years to get large giant freshwater prawns. Nowadays, the market often sells “giant freshwater prawns” but calls them “river prawns” to improve the product. River prawns actually live in natural sources of water, both fresh and brackish water. In Thailand, they are commonly found in the central and southern regions, such as the Chao Phraya, Bang Pakong and Tapi river basins. In neighboring countries, such as Burma, they are often found in the Ayeyarwady River basin. In India and Bangladesh, river prawns are also found in saltwater lakes or lagoons. However, due to increasing demand, the number of river prawns in Thailand’s natural sources has decreased. Therefore, river prawns have been imported from neighboring countries. There is also the cultivation of giant freshwater prawns, both in shrimp ponds, which use a method of bringing shrimp fry to be confined and raised in natural habitats. Often found in brackish water areas, such as Mae Klong District, Samut Songkhram Province, and farm-style raising using the breeding method in ponds or cages, such as in the areas of Suphan Buri, Chachoengsao, Nakhon Pathom, etc. In short, river shrimp is used to refer to shrimp caught directly from their natural habitat, while giant freshwater prawn is mostly used to refer to shrimp that are produced through breeding. In addition, Giant freshwater prawn also has other names. According to the characteristics of shrimp that are raised for consumption as follows: crayfish This is the name of a female giant freshwater prawn, which has smaller and shorter claws than the male. It has eggs in its belly and is cheaper than the king prawn. If it does not have eggs, it is called “egg-free shrimp”. giant freshwater prawn or River shrimp It is the name of a male prawn. It is large, has firm meat, lots of fat, has long, hard claws, and is quite expensive. Glass shrimp or Glass Shrimp Mostly female shrimp that do not have eggs yet, with a head that has a solid fat lump, dark red color, suitable for those who like to eat shrimp fat but not too runny, giving a crunchy texture, easier to eat in bites. Shrimp Go or Shrimp Jik Go is the name for giant freshwater prawns in ponds. The size is not up to standard for giant freshwater prawns. They are small and have large heads. They are popularly used in barbecue restaurants or buffet restaurants because they are cheaper. How to choose river shrimp to get the best value? Many entrepreneurs often have river prawns as one of the most popular ingredients for making various menus to serve customers. No matter how many times they order, they always sell out. Or sometimes they sell out before other ingredients. If you ask about the deliciousness of each type of river prawn, it depends on the consumer's needs, such as what they like to eat. Including choosing the right ingredients to cook. For example, if customers like to eat large grilled river prawns, they should choose river prawns from natural sources or large giant freshwater prawns. They will taste the same. It depends on the appropriate price to choose. Or if you want to use them as a menu for sale, such as Tom Yum Kung, you can choose giant freshwater prawns instead. However, it is recommended that if you want to use river prawns to make various menus in your shop, for the convenience of stocking a lot of ingredients at a time, choosing frozen river prawns is another good choice. It is also convenient in terms of storage. The taste is still fresh and similar to live prawns. But if your shop focuses on fresh food, such as grilled or steamed prawns, you should choose fresh river prawns. They will give a clearer taste. The quality of river shrimp is important because it is free from residues. No matter where the river shrimp come from, the most important thing is quality. You have to be sure that the source you buy from has standards and has checked the quality of the raw materials. There must be no foreign objects or residue and it must be 100% free of formalin. The river shrimp that Makro has selected to sell, both fresh and frozen, have gone through strict inspection and meet standards. You can therefore be assured that the river shrimp you buy are definitely fresh and safe. You can order "river shrimp", quality raw materials from Makroclick Delivery service to your store at https://bit.ly/2PztJkC
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Crab Egg Curry with Pickled Bamboo Shoots, a popular menu from Waterside Resort Restaurant
Sour curry with crab eggs and pickled bamboo shoots Another popular menu of the restaurant Waterside Resort Restaurant The specialty is using seafood ingredients such as crab eggs, which are selected to have the most eggs in the stomach. As for pickled bamboo shoots, they are selected for a sweet and sour taste. In addition, they pound the curry paste themselves, which is a perfect combination of Khlong Klon shrimp paste, Bang Chang red chili, shallots, and galangal. They also add snakehead fish meat to pound to increase the flavor even more. They use their own squeezed tamarind juice to season while boiling, which makes this sour curry with crab eggs and pickled bamboo shoots have a sour and sweet taste that is delicious to every customer. Read the full interview and reveal the recipe for “Fried Sea Bass in Fish Sauce”, a menu that must be ordered at every table! From Chef Somporn Plaengthaisong, Executive Chef of Waterside Resort Restaurant, in Raw Material Magazine, Volume 4/2019 “ The ocean is the world’s largest food source.” from Makro Horeca Academy
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Canadian lobster with cheese and salted egg sauce, a modern special menu from Fu Man Lao restaurant.
Special Menu, very modern at the shop Fu Man Lao Proudly presenting Canadian lobster, baked with cheese and salted egg sauce It is a combination of firm seafood ingredients such as Canadian lobster and delicious salted egg sauce that has been seasoned with a Cantonese flavor. It also adds a rich aroma with baked mozzarella cheese on top, making this dish look special and incredibly delicious. Read the full interview and reveal the recipe for “Seafood Emperor”, another menu from Mr. Pan Aimsa-ard, Executive Chinese Chef at Fu Man Lao Restaurant, in Raw Material Magazine, Volume 4/2019. “The ocean is the world’s largest food source.” from Makro Horeca Academy
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Fried sea bass in fish sauce, a must-order menu for every table! From Waterside Resort Restaurant
“The most popular menu items are Fried sea bass in fish sauce It’s a menu that everyone who comes must order. There was a time when we were at our peak and we made about 470 dishes in one day. If you calculate, that means there were about 4,700 customers that day,” said Khun Somporn Plaengthaisong, Executive Chef of the restaurant. Waterside Resort Restaurant told Makro Horeca Academy and revealed the recipe for fried sea bass in fish sauce for Makro Horeca Academy readers to use to develop their own restaurants. Read the full interview and reveal the recipe for “Crab Egg Curry with Pickled Bamboo Shoots”, another best-selling menu from Chef Somporn Plaengthaisong, Executive Chef of Waterside Resort Restaurant, in Raw Materials Magazine, Volume 4/2019. “The ocean is the world’s largest food source” from Makro Horeca Academy
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Seafood Emperor Collection from Fu Man Lao, a 28-year-old legend of Cantonese style restaurants
Seafood Emperor Another menu from the shop Fu Man Lao The highlight is the excellent quality noodles with a special Hong Kong recipe that makes the texture of the noodles soft and chewy, different from regular noodles. It also has the fragrant aroma of eggs, which is the main ingredient in the noodles. Eat it with a variety of popular seafood ingredients such as shrimp, fish, and shellfish that have been carefully selected to make this menu full of a variety of seafood. Read the full interview and reveal the recipe for “Canadian Lobster Baked with Cheese and Salted Egg Sauce”, another menu from Mr. Pan Aimsa-ard, Executive Chinese Chef at Fu Man Lao Restaurant, in Raw Material Magazine, Volume 4/2019. “The ocean is the world’s largest food source.” from Makro Horeca Academy
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