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Choose a coffee maker that meets your needs for greater value.
Choosing a good coffee maker requires choosing one that is suitable for your use. Delicious coffee does not depend solely on the coffee beans we choose to use, but the coffee maker is also the primary mechanism for making delicious, aromatic, sweet, and well-rounded coffee. Coffee lovers should not miss out on choosing a coffee maker to suit their needs and how each machine is different in its usage. Today, Makro Horaca Academy will recommend coffee makers that are appropriate for use. You can choose to read according to this topic. Coffee maker for home use Coffee maker for office use Coffee machine for catering service Coffee machine for opening a coffee shop 5 things you need to know before entering the coffee shop business Coffee maker for home use 1. The coffee maker should be small, compact, and easy to use. Suitable for the rush hour in the morning, meeting the needs of people who don't want the hassle of making coffee. Techniques for purchasing should study the functions and features of each model and brand because they have different uses. Choosing a coffee maker with easy-to-use functions will make it more convenient and save us more time. We recommend an easy-to-use coffee maker that uses an analog control system. There is no need to set up a complicated program with an automatic coffee maker. Click to see the actual machine. 2. It should be a coffee maker that matches your lifestyle. Choosing a coffee maker that suits your lifestyle is easy because there are many coffee makers to choose from these days. Some people like to drink espresso and drink it in the same way without changing the taste. But some people may like variety, new flavors that change every day, or even choosing a coffee maker with a chic, elegant or modern design. We recommend a coffee maker for espresso lovers with an authentic Italian espresso maker. Although the machine is small, its efficiency is not small. It also has a stainless steel milk frother that can whip milk until it becomes a fine, soft foam for cappuccino quickly. Click to see the actual machine. Or if you are someone who loves design as the main thing, this coffee maker will have a design that combines the vintage from the beginning of espresso with a modern style with clean, sharp lines that blend old and new perfectly. There is also a temperature gauge on the front, allowing you to check the brewing temperature accurately like a professional machine, making your coffee taste excellent. Click to see the actual machine. 3. It should be a coffee maker that meets your needs. If you like using your skills in making coffee, selecting flavors from good coffee beans, and like to spend time filtering coffee water slowly, or what is called drip coffee brewing, this type of coffee maker will take time to meticulously make coffee for the unique flavor of the coffee beans. We recommend a coffee maker that can make cold brew coffee within 25 minutes, allowing you to get cold-extracted coffee faster than the normal extraction method, which takes at least 12 hours, and get the true taste of coffee. Click to see the actual machine. 4. Focus on warranty and service center. Service centers are something to be concerned about. You should also think about how you can contact the service center if the machine has a problem. You should study each brand to see if they have a warranty or not. Is there good after-sales service? We recommend a coffee maker that has after-sales service. The motor part of the machine is guaranteed for 1 year. It has automatic coffee makers with advanced heating technology, making hot water at 92 - 100 ºC for a full aroma. The machine is lightweight and compact, suitable for placing anywhere in the house. Click to see the actual machine. Coffee maker for office use 1. Automatic coffee maker is a coffee maker that can make coffee with just one press of a button. The machine will grind coffee, measure coffee, and extract coffee water as needed. We recommend a compact coffee maker, but it is versatile and easy to use. It has both a coffee bean compartment and a compartment for ground coffee. It is of high quality. Click to see the actual machine. 2. Capsule coffee maker It is an innovation in coffee making that has been developed from roasted and ground coffee maker to create convenience in use for users with a very easy method. Just put the coffee capsule in the machine and press the button. You will get a fragrant and mellow coffee that you want to drink. We recommend capsule coffee maker for easy use, convenient for office workers. There is also a milk frother that can heat hot milk and make hot and cold milk froth. Click to see the actual machine. Coffee machine for catering service Compact coffee maker Easy to carry, easy to move, is an automatic coffee maker. By ordering once, it can work quickly for guests at the event. So there will be no long waiting. Easy to use that emphasizes convenience and speed but still gets good-tasting coffee. Recommend a coffee maker made of quality materials and unique design features. With the features of the machine made of stainless steel and glass, it can keep cool very well with a portable handle, making it portable anywhere. And the machine is lightweight, compact, can be put in the refrigerator anywhere. Suitable for banquets Click to see the actual machine. Coffee machine for opening a coffee shop 1. Coffee machines for beginners Coffee machines start at 25,000-40,000 baht. There are both built-in grinders and non-built-in grinders. If you have more budget, we recommend buying a coffee machine with a separate grinder because the production capacity will be much better. This type of coffee machine has a power of 1200-1400 watts and a water tank of 1.9 liters. Coffee machines are recommended for coffee shops that are just starting out or small coffee shops. Automatic coffee machines can make coffee with just the press of a button. The grinder will grind the coffee beans, extract them, and mix the recipe as desired by simply adding coffee beans and water. It can produce 25-50 cups/day. Click to see the actual machine. 2. Coffee machines for medium-sized shops. Coffee machines start at 55,000-120,000 baht. Designed to support heavy use and to support standard quality flavors. Can make coffee at a speed of about 60-100 cups/hour. Coffee bean container capacity 1 kg. / 2 containers. Heating system Steam Boiler (0.5 ltr., 3.0kW) / Water Boiler (0.5 ltr., 3.0kW). Suitable for opening coffee shops that really want to emphasize coffee quality. Recommended coffee machines for medium-sized coffee shops. Innovative coffee machines of the highest quality from a Swiss brand. With a sleek design and cutting-edge technology that can make more than 16 types of drinks, refrigerator capacity 4 liters, recommended number of glasses per day 100 glasses/day (Single shot) Click to see the actual machine. 3. Coffee maker for large coffee shops Coffee maker prices start at 120,000-500,000 baht, depending on the brand and brand chosen. It is a large coffee maker with 2-3 brewing heads, depending on the usage of the shop. This type of coffee maker can brew 200 cups/hour, with 4,300-5,900 watts of power. The working principle is that the boiler inside the machine is a heat exchange system. The boiler is made of copper or stainless steel because it can support and retain heat very well. Coffee makers are recommended for shops with customers coming in all day or in large groups of 8-10 or more. Traditional coffee makers are recommended for large coffee shops that come with the ABM.07 system, which maintains the amount and temperature of coffee water at a constant level, resulting in a perfect shot of espresso that is quite excellent even when brewed continuously. It can brew 250-500 cups/day. Click to see the actual machine. For coffee shops that already have a coffee machine but don't have a printer for printing pictures on milk foam, we recommend a printer for printing pictures on milk foam and food coloring using pictures from an iPhone/Andriod/Tablet and sending them via WIFI via a photo printer to serve customers. It's easy to use, has many features, and increases the value of your coffee. 1 cartridge can be used for 800 cups if you're looking for a tool to increase sales for your shop. Click to see the actual machine. You can click to see all coffee machines here. In addition to choosing the right coffee maker, coffee shop owners must have knowledge about coffee beans because each type of coffee bean gives a different taste and smell. You can read the article on choosing coffee beans. Click >> Turn your casual customers into regulars and attract endless customers with the technique of meticulously selecting coffee beans. 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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Deep Dive!! Choosing the Right Coffee Machine for Your Shop
Choosing the right coffee machine for your shop Want to invest in opening a coffee shop but don't know what kind of coffee maker to use? What kind is good? Today we have the answers for you. Makro HoRaCa Academy will explain how to use each type of coffee maker. How to use it so that coffee shop owners can deliver delicious, fragrant coffee that coffee lovers will love and make them regular customers. You can choose to read according to this topic. Principles of selecting a coffee maker Types of Espresso Machine Systems Popular coffee machines Choosing the right coffee machine for your shop How to choose a coffee maker that is worth the investment 5 things you need to know before entering the coffee shop business Principles of selecting a coffee maker Choosing a coffee machine is like the heart of the shop. If you want to open a coffee shop, you must understand the principles of the machine used. Because if you buy a machine that costs hundreds of thousands but its performance is not worthwhile or it is used little, it will cause us to waste our costs. We will recommend the principles and methods for choosing a coffee machine that is suitable for your shop. 1. Brand of the machine Each brand of coffee maker is produced in many countries, but the country that produces coffee makers and is most accepted is probably Italy. However, there are also coffee makers from many other countries that are accepted, such as machines from Spain, the United States, Australia, France, etc. 2. Functional characteristics of the coffee maker Most machines have a fairly similar working style, which is to use pressure to send hot water to the brewing head. Another important thing for coffee machines is controlling the temperature of the water in the machine because coffee drinks are very important in the temperature of the water used to brew coffee. Many machine manufacturers have therefore used various technologies to control the temperature of the water as the best selling point of the machine. This is the main factor in deciding to choose a machine. Other factors include the brewing head system, which is controlled to prevent overheating, the materials used to make internal equipment, the external structure, or some models may have a screen or automatic control system, such as a digital screen. Many brands have developed all of these to meet standards that are not very different. 3 . Service and after-sales service of each dealer Coffee machines are electrical appliances, which of course must have a lifespan. Whether it is short or long depends on the maintenance of the user. Therefore, you should check the after-sales service, whether the warranty period is not more than 1 or 2 years, the service time is not more than how many hours, there are repair technicians, spare parts, or if the company has more potential, it may be a service center distributed in each region so that it can provide immediate service, providing a backup machine for free use while waiting for repairs, etc. Popular coffee machines Espresso Machine Espresso machine is the most popular coffee machine used in coffee shops. The starting price is from thousands of baht to hundreds of thousands, even millions. As for the difference between thousands and hundreds of thousands, it is the design, beauty, stability of coffee brewing, and functionality. Working principle of the machine Using hot water with steam pressure in a boiler to force water through the ground coffee to extract the coffee with full concentration and aroma. How are the different types of espresso machines different? There are many types of espresso machines. Depending on the area of use and the size of the structure, it can be divided into many types according to the mechanism of operation, such as the number of brewing heads, the size of the machine, the boiler, the pressure control system, the heating system of the coffee machine, and the espresso machine system. Types of Espresso Machine Systems 1. Single Boiler type This type of machine has only one boiler that both makes espresso and steams milk. Users must choose whether to extract espresso or steam milk, because steaming milk generally uses a higher temperature than espresso extraction. Since the optimum temperature for steaming milk and extracting espresso is different, users must wait for the boiler and adjust the temperature to be suitable before use, which is considered a disadvantage of this type of machine. Some single boiler brewers use a pressurized portafilter, which is designed to mimic the resistance of a regular portafilter using freshly roasted, finely ground and properly tamped coffee. This means that when old or coarsely ground coffee is brewed with a pressurized portafilter, the coffee will have a beautiful crema. Recommend automatic coffee maker, can make coffee with just the press of a button. The grinder will grind the coffee beans, extract and mix the recipe as desired, just add coffee beans and water. Power 1,200 watts, special milk steam, can suck milk automatically, steam milk for cappuccino and hot milk. Click to see the actual machine. 2. Heat Exchange Boiler It is a machine that has been developed from a single boiler. The components still have only one boiler, but there will be a pipe through the middle of the boiler that functions to exchange the heat of the water flowing through the pipe with the hot water in the boiler, causing the water flowing through the pipe to have the same heat. The water flowing through the pipe will head to the group head for espresso extraction. Therefore, the water in the boiler is used only for steaming milk, allowing espresso and milk to be extracted at the same time without having to choose one or the other. However, the problem with this type of machine is that if espresso is extracted continuously, the hot water may not be enough for use, and there may be a problem with unstable temperatures from either water that is not hot enough or water that is too hot from water that has been left in the pipe for a long time. We recommend the Traditional Coffee Maker for large coffee shops that comes with the ABM.07 system, which maintains the amount and temperature of the coffee water at a constant level, resulting in a perfect shot of espresso that is quite excellent even when brewing continuously. The milk frothing wand is specially designed, making it easy to froth milk, smooth, and fast. You can also set the water level automatically. Click to see the actual machine. 3. Double Boiler It is a further development from the heat exchange machine. A machine with two boilers has separate boilers for steaming milk and extracting espresso, allowing for better temperature control for brewing and steaming milk. The espresso can be extracted continuously with a more stable temperature. The only problem with this type of machine is its high price. 4. Heat Exchange Double Boiler It is a design that combines the advantages of a double boiler and a heat exchanger. The water that goes into the espresso extraction boiler flows through the milk steam boiler, causing the water entering the espresso extraction boiler to be hot to make the temperature in the espresso extraction boiler more stable. 5. Multi Boiler It is a boiler system found in larger coffee makers with two or more brewing heads. Multi-boiler heat exchanger, each group head has a separate boiler, and a large boiler for milk steaming, allowing different temperature settings for each group head for brewing different coffees. In addition to the systems mentioned, there are other devices that need to be taken into account, such as PIDs and water pumps, as well as special details of some brands that allow users to independently control other variables. Choosing the right coffee machine for your shop What size coffee maker should you choose that is appropriate for the size of your shop? The sizes of coffee makers differ because of the different sizes of boilers (water boilers) and conveniences. Large coffee makers have larger boilers than small coffee makers, giving them the ability to brew coffee continuously better because the larger boiler size will help keep the temperature of the water used to brew coffee more stable when brewing continuously. Coffee makers have boiler sizes that are divided into 3 sizes. 1. Small boiler brewing machine (300 cc) If our shop location has customers coming in one at a time, not in groups, and there is a small gap between each customer (about 3-5 minutes), Introducing an innovative coffee maker from a Swiss brand with a sleek and sophisticated design and cutting-edge technology that can make more than 16 types of drinks. LED display with touch control. Recommended number of cups per day: 100 cups/day (Single shot) Click to see the actual machine. 2. Medium-level coffee maker (boiler about 1.3 – 2 liters) If our shop location has customers coming in groups of 3-5 people at a time, but there is still a little bit of a gap between customers (about 3-5 minutes), 3. Large-scale coffee makers (boiler 6.5 liters or more) If our shop location has customers coming in all day long or in large groups of 8-10 people or more, with almost no time for the machines to rest, Introducing a large-sized coffee maker with high performance that focuses on luxury. The machine is easy to use and not complicated. Suitable for coffee shops that emphasize high performance machines in limited work space. Guaranteed quality, SIS soft infusion coffee extraction to increase the completeness of the Perfect Shot coffee extraction, steamed milk froth with a lever, 3 brewing handles included. Click to see the actual machine. How to choose a coffee maker that is worth the investment The price of coffee we will sell Of course, if we plan to set the price of coffee in the range of 25-45 baht, we may not need to invest in a very high-priced coffee machine because the payback period will be long. Coffee machine price Coffee machines suitable for investment in our fresh coffee market will be around 25,000-100,000 baht for a 1-head machine and 90,000-150,000 baht for a 2-head coffee machine. Sometimes, investing once in a good coffee machine that can support high sales will help save a lot of investment. Want to make a difference, increase the value of your store so that more customers come into your store? We recommend a food coloring printer using photos from an iPhone/Andriod/Tablet, sending them via WIFI via the photo printer and serving them to customers. Printing takes only 15 seconds/cup. Easy to use, lots of features. Customers can choose photos and send them to be printed themselves. 7″ Touch-Screen LCD + WIFI Connection. Printing cost is only 3 baht/cup. If you are looking for a tool to increase sales. Click to see the actual machine. You can click to see all coffee machines here. In addition to choosing the right coffee maker, coffee shop owners must have knowledge about coffee beans because each type of coffee bean gives a different taste and smell. You can read the article on choosing coffee beans. Click >> Turn your casual customers into regulars and attract endless customers with the technique of meticulously selecting coffee beans. 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
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Revealing the recipe for "Kobe Sushi" from Honmono Shushi restaurant from Iron Chef Thailand!
Another menu that the chef would like to recommend is “Kobe Sushi” beef. The restaurant has invented this new menu, calling it “Kobe Fusion” by molding the rice separately from the beef. It doesn’t have to be molded like regular sushi. The rice is molded to be the right size, not too small or too big, with sliced Kobe beef that has been seared using 100% high heat to burn the oil in the beef until it is fragrant. After that, the beef that is cooked just right is placed on the rice, topped with fragrant tare sauce, and salmon roe, flying fish roe, and sprinkled with onions to create an atmosphere when eating after we chew. Read the full interview and reveal the recipe for "Matsu Sashimi", another menu from Chef Boontham Pakpho, Iron Chef Thailand, owner of Honmono Shushi restaurant, in Raw Material Magazine, Volume 5/2020 from Makro Horeca Academy Coming soon! You can follow the interview. and other food recipes Got it here click
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Revealing the recipe for "Matsu Sashimi" from Honmono Shushi, ready to serve fresh ingredients to customers.
“Matsu Sashimi” is the first menu that everyone who comes must try from Honmono Shushi restaurant, Mega Bangna branch, using limited ingredients, focusing on serving fresh ingredients to customers at all times. We want customers to experience every flavor of fish that is chewy, without fat, served with shrimp, shellfish, and Otoro or Bluefin Tuna that is expensive and delicious. Let customers feel that they want to come back and eat again tomorrow! Read the full interview and find out the secrets “ Kobe Sushi ” Another menu from Chef Boontham Pakpho, Iron Chef of Thailand, owner of Honmono Shushi restaurant, available in Raw Material Magazine, Volume 5/2020 from Makro Horeca Academy Coming soon! You can follow the interview. and other food recipes Got it here click
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Revealing the recipe for "Yam Chakram" from Baan Yi San restaurant, an ancient salad menu made from hard-to-find local vegetables!
“Yam Chakram” Another recommended menu from Baan Yi San restaurant Cha-khram is a local vegetable that is hard to find. Young leaves are used to make Cha-khram salad, a traditional salad made with roasted chili paste, coconut milk, fried shallots, roasted coconut, fresh shrimp, and various ingredients to create a salad dressing with a well-rounded taste from coconut milk and roasted chili paste, followed by sour, sweet, spicy, and salty flavors from Cha-khram, and crispiness from roasted coconut, fried shallots, and fragrant aroma from fried chili. Read the full interview and find out the secrets “Palm leaf curry” Another menu from Chef Tukata Supattra Sarasit, owner of Baan Yi San restaurant, available in Raw Material Magazine, Volume 5/2020 from Makro Horeca Academy Coming soon! You can follow the interview. and other food recipes Got it here click
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Revealing the recipe for “Kaeng Kua Hua Tan” from Ban Yi San, a local Thai restaurant that has passed down deliciousness from generation to generation.
Palmyra curry Traditional recipe passed down from generation to generation at Ban Yi San Restaurant This menu uses seasonal plants, which are quite difficult to find and difficult to make. With a well-rounded curry flavor, it includes crispy fish, galangal, and other ingredients. The secret lies in the palmyra palm, which has a soft, slightly sweet texture, and uses grilled fatty mackerel. Eat it with the restaurant's homemade fresh rice noodles as a side dish. It's deliciously Thai and worth a try. Read the full interview and find out the secrets "Yam Chakram" Another menu from Chef Tukata Supattra Sarasit, owner of Baan Yi San restaurant, available in Raw Material Magazine, Volume 5/2020 from Makro Horeca Academy Coming soon! You can follow the interview. and other food recipes Got it here click
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Delicious coffee, don't overlook the choice of coffee grinder
When we choose the right coffee machine for our shop And it has quality in use. Another thing that is indispensable is a coffee grinder. There are many different types of coffee grinders with different uses. So , which one should we use to meet our needs? How to choose a grinder? To avoid wasting the cost of makro horeca academy It will help you to recommend a good coffee grinder for yourself. You can choose to read according to this topic. How many types of coffee grinders are there? Types of coffee grinders, divided by blade and grinding teeth What are the differences between Ceramic, Steel, and Titanium Coated grinding gear materials? Choose a coffee grinder according to the type of use. 5 things you need to know before entering the coffee shop business How many types of coffee grinders are there? The main purpose of grinding coffee beans is to get a good taste from a cup of coffee. In addition, each type of coffee maker must be used to suit the coarseness of the coffee beans. In order to grind coffee efficiently, the beans must be divided into smaller sizes, with the right coarseness and fineness. Coffee grinders are divided into two main types based on their use: 1. Hand-cranked coffee bean grinders It is an old coffee grinder. The machine is mostly made of wood, plastic and steel. Popularly used to make drip coffee, etc. It is portable and can be taken anywhere because it does not require electricity. It also has a coarse-fine grind for brewing various types of fresh coffee. It will have a low rotational speed, which will reduce the heat accumulated in the grinding gear. Helps maintain the grinding gear for durability. 2. Electric coffee grinder 2.1 Medium-large electric coffee grinder Can be ground quickly and can be made in large quantities at once. You can set the resolution and brewing time. Suitable for making espresso coffee. 2.2 Small electric coffee grinder The level of resolution is not very high. The longer it takes to grind, the finer it becomes. Recommended for use with Moka pot and French Press Types of coffee grinders, divided by blade and grinding teeth Blade grinder Found in hand-cranked coffee grinders and small electric coffee grinders. This type of blade use might be called chopping rather than grinding coffee beans. The material of most blades is steel or stainless steel, suitable for grinding coffee beans at a low level of fineness, although manual coffee grinders can adjust the level of fineness. Most steel blades are carbon plated, making them stronger and more durable than regular steel. This type of grinder is cheap but not suitable for use in fresh coffee shops because the ground coffee powder is not consistent and the fineness cannot be adjusted (depending on the grinding time to determine the fineness). How to maintain: Avoid moisture because it is a part of rust. And if the blade is not hit until it is scratched, the chance of rusting will be lower than normal. Suitable for brewing Moka pot type. , French Press , cold drip and some grinders can grind aero-press and drip/pour over. 2. Burr grinder Found in manual coffee grinders and medium-large electric coffee grinders. The advantage is that it can grind coffee beans to a very fine level, from espresso-grade to coarse-grained. French Press You can adjust the coarseness or fineness of the grinding at the gear-shaped pivot point in the center. Can be adjusted to the following levels: Wide > Coarse > Small > Fine Easy cleaning method: Just adjust the distance between the two grinding pieces and use a brush to clean every time after use. Recommended: Coffee grinder, Burrs type, 50 mm. Powerful motor for indoor use, 180W, motor speed 1400RPM, coffee bean container size 500 g. Choose 3 grinding modes: 1 cup / 2 cups, and 1 year warranty for the motor only. Click to see the actual machine. 3. Conical Burr Coffee Grinder The lower gear is the rotating part, while the upper gear is the up and down adjustment part. The ground coffee powder will have crystals or particle sizes that are closer in size to Flat Burr. The resulting taste will be well-rounded, with a good body and less sourness. Disadvantage: Adjusting the coarseness level is more difficult than Flat Burr. What are the differences between Ceramic, Steel, and Titanium Coated grinding gear materials? Ceramic Advantages: Sharp, cuts coffee beans well, the gears heat up slowly. Non-conductive Withstands heavy use Steel Strong and resistant to wear and tear Can be shaped into various shapes and is flexible. Carbon can be mixed to form steel for high corrosion resistance. Titanium Coated The gold grinding gear is titanium-coated metal. It is very strong and erodes slowly. Heat resistant The price is quite high, only a few brands produce it. In conclusion, which is better? : Ceramic grinding teeth can withstand heavy use and have a longer lifespan than steel grinding teeth. However, the limitation is that the grinding teeth must not hit the ceramic because it will cause the grinding teeth to break. This is because the properties of ceramic are hard and brittle. However, steel grinding teeth are not bad. It is just that ceramic grinding teeth are newer technology. Now that we know the types of coffee grinders, we will recommend coffee grinders that are suitable for various uses for correct and appropriate use. Choose a coffee grinder according to the type of use. We recommend grinding coffee by hand for those who want to spend time and be especially meticulous in making coffee. It also requires expertise in making it, otherwise the coarse coffee will not come out beautifully and the coffee will not taste good. Introducing electrical systems for quick and convenient use Electric coffee grinders are suitable for those who want fast coffee grinding because they can grind a large amount at a time. 3. It is recommended to choose a multi-level adjustable type if you emphasize high resolution. For most coffee shops, they use large, high-performance coffee grinders with various grinding functions for the main purpose of grinding speed, maintaining the aroma and freshness of the ground coffee beans as much as possible, and high precision fineness to produce coffee powder for a variety of coffee types. Introducing a coffee grinder that can adjust the fineness to various levels as desired, up to 18 levels. You can set the amount of grinding at a time. 4 – 18 cups, power 125 watts, speed 25,500 rpm Coffee container, holds 32 cups of ground coffee. Click to see the actual machine. 4. Choose a special resolution for espresso. Because you want a strong coffee flavor, the brewing process requires you to press the coffee powder tightly to extract the coffee water through the powder in the brewing handle, and it must not be ground powder that has been left for a long time. Therefore, you should choose an electric grinder that has a short grinding time and can adjust the fineness to maintain the freshness and taste of the coffee. We recommend a coffee grinder that can grind coffee beans to a fine consistency suitable for espresso machines that use a compression rod. Uses a 50 mm grinding wheel. Adjustable grinding resolution up to 34 levels. Coffee bean container holds 250 grams and has a 2-year warranty. Click to see the actual machine. Choose from blade materials to maintain the taste. Whether you choose a manual or electric type, the blade material is an important factor because it has a significant effect on the taste of the coffee. In general, it is found that most manufacturers prefer to use blades made from steel because they are strong, difficult to wear, but accumulate heat, which can cause an iron smell. Recommend large coffee grinders suitable for large coffee shops. Made in Italy The machine works quietly. The structure is made of stainless steel. The resolution adjustment system is stepless (the resolution can be adjusted to any size). With a standard design, the grinder is a rotating wheel type, grinding by the rotation of the steel blade. Can measure the amount of coffee dispensed. There is a safety system with an alarm sound when the machine is too hot. You can adjust the coffee grind to be both coarse and very fine. Grinding capacity 10.5 kg / hour Click to see the real story. 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
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“Ice” is clean and safe, and you can choose it. Just have an ice maker at your shop.
ice It is one of the ingredients in making coffee or drinks. To make a perfect cup of coffee, ice is an important factor that we have to take care of and select because we can never know whether the factory where we get the ice is clean and sanitary. If the coffee is delicious, but The ice is of poor quality, melts quickly or is not clean. It will also result in your coffee not having the desired taste. Our customers also end up drinking substandard beverages . Makro Horeca Academy will explain how having your own ice maker is good. You can choose to read according to this topic. How do different types of ice affect your drink? Why should a coffee shop have an ice maker? Techniques for choosing a quality ice maker that's right for you How do different types of ice affect your drink? 1. Ice cubes Ice in the form of cubes, squares or half-squares is a type of ice that melts slowly because it has high condensation. It can maintain a cold temperature for a long time. Therefore, it is suitable for drinks that do not want ice to ruin the taste of the drink, such as iced coffee, various types of sweet drinks. We recommend ice makers imported from America and are popular throughout the world due to their high quality, durability, and beautiful, modern designs. There are many types of ice, including full cube ice, half cube ice, and a bacteria prevention system inside the ice maker that can protect the ice from bacteria, as well as stains and mold that may grow in the ice-making system. Click to see the actual machine. 2. Crushed ice Flake ice, finely crushed ice, which we see pressed ice from 7-Eleven, this type of ice is small, not very hard, easy to consume, so it is suitable for soft drinks, sweet drinks, and is also suitable for making blended drinks or shaved ice because it is easy to blend and gives a good texture. Recommend a flake ice dispenser (must scoop ice and put it in, the machine cannot produce ice) for drinking water shops or coffee shops, reducing the steps in scooping ice. The machine is made of good quality stainless steel. The ice dispenser tank can hold 22 kilograms. The flake ice is crispy, easy to eat, and cools quickly. Suitable for eating with sweet drinks, soft drinks, or for storing fresh food, seafood, meat, vegetables, and fruits. Click to see the actual machine. 3. Half circle ice It is very popularly used in restaurants and bars. Generally, half-round ice looks like ice cubes, meaning it melts slowly and is suitable for making drinks that need to retain their flavor for a long time. However, shops and restaurants like to use this type of ice because of the advantage of its shape, which allows a large amount of ice to be packed into a glass, thus saving more on the drink. 4. Ice cubes Using round ice cubes is suitable for expensive drinks, luxurious glasses, high-end such as famous brandy because in addition to the shape being suitable for using brandy glasses, round ice cubes also look good, look expensive, create an atmosphere and also help to enhance the taste of the drinker very well. Why should a coffee shop have an ice maker? 1. Cleanliness We can produce clean ice through an ice maker to control the production of ice without impurities and to maintain the shop's standards in terms of hygiene, resulting in safety because the shop from the factory, we cannot know whether they have produced clean ice or not, whether the standards have been maintained or not. Introducing the small square ice cube maker Size 2x1 cm. Production capacity 212 kilowatts/24 hours. Tank capacity 230 kg. There is a high-quality nickel-coated ice block panel, making it resistant to corrosion caused by water and other factors. Free! 3M 0.5 micron drinking water filter HC350-SEC ICE-SYSTEM Filter capacity up to 13,249 liters . Click to see the actual machine. 2. Convenience and speed If we have an ice maker, we can make it anytime. If the ice suddenly runs out, we can do it without wasting time calling the factory to deliver it because we have to wait for them to deliver it. It is a waste of time and customers may become dissatisfied if they have to wait for an order for a long time. Recommend small square ice cube making machine Size 2x2 cm. Made in Italy. Production capacity 150 kg per 24 hours. Tank capacity 160 kg. It is clear ice cubes, no sediment, melts slowly and provides cooling quickly. Click to see the actual machine. 3. Cost price If we order ice from the factory, let's calculate 1 bag of ice, 20-25 kilograms, starting price 50-60 baht, order about 2 bags per day or more, the ice cost will be 100 baht per day, 1 month we will spend about 3,000 baht or more on ice, 1 year is 36,000 baht, which is quite a lot of money. But we can choose another way by buying an ice maker that is affordable, choose the machine that is suitable for the size of our shop. If the shop is small, we should order a small ice maker. For example, one brand, a small ice maker, costs 29,000 baht, can produce 55 kilograms per day (2 and a half bags), 1 day, when adding and subtracting the water and electricity costs, it will be 99.7 baht per day. If we look at it on a daily basis, it may not be worth it, but per year we will pay more than 35,000 baht, which reduces costs in the shop and allows us to use the money to manage other things better. In addition, we will get ice that is safe and can be controlled. 4. Delicious and quality Your drink will taste better because you add standard ice that doesn’t melt quickly and the quality is even better. Because if your drink tastes delicious and strong but uses substandard ice, it’s useless and the taste of the drink is ruined. Techniques for choosing a quality ice maker that's right for you 1. Production capacity First, you should consider what kind of ice maker you need to produce and how much. Although all machines can produce the same amount of ice, the differences are in the production capacity, volume, capacity, and production time. Therefore, you should choose an ice maker that meets the needs of your shop. Recommend ice machines for small shops With a production capacity of 55-60 kg./24 hours, a tank capacity of 30 kg., a 1-year product warranty (only the machine), it is clear ice cubes, no sediment, melts slowly and provides cooling quickly. It can show maximum efficiency . Click to see the actual machine. If it is a large coffee shop, we recommend a large square ice cube maker imported from Italy. It has a production capacity of 300 kilowatts/24 hours. The tank capacity is up to 232 kg. Dimensions (WxDxH) 76.2x83x80 cm. It is clear ice cubes, no sediment, melts slowly and provides cooling quickly. Click to see the actual machine. 2. Types of ice If you run a beverage shop, open a cafe, or a restaurant, the ice that should be used is ice cubes. Once we have chosen the type of ice, we will find a machine that produces this type of ice to meet our needs. 3. Maintenance In addition to considering the capabilities and production of each type of ice to meet the needs, another thing to consider is maintenance because the ice maker is an electrical appliance that requires maintenance and frequent inspections. Or you should choose an ice maker that is easy to maintain and has a simple method of use, which will make the quality of the machine last longer. 4. Pattern and style The last point for choosing the right ice maker for you is the appearance and look of the machine, especially for those looking for an ice maker for use in a restaurant or cafe. Choosing an ice maker, no matter what type of ice maker, the machine should have a style that you like. Because if you place it in the shop, at a point where customers see it, it can also enhance the good image of the shop. Introducing the cube ice maker This type has an ice storage bin inside the machine (Self-Contained Cube-Ice Machine). Bin capacity 28 kg., compact size, beautiful shape, stainless steel body, high quality materials and equipment. Can be hidden under the counter, blending in with beautiful shop decorations. Uses modern technology from America. Can produce cube ice that is clear, clean, pure, melts slowly, easy to install, has an automatic cleaning system inside, long-lasting lifespan. Can produce up to 102 kg of ice/day. Click to see the actual machine. 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, as well as Demonstrate basic menu 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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Check for loopholes! Before the kitchen system collapses because "the cook doesn't use it, the cook doesn't do it"
The “kitchen” is the most important area of a restaurant. Because the kitchen is the heart of the restaurant's menu production process, the kitchen design process is therefore very important. Because if the kitchen is designed without considering the work processes of the people in the kitchen, or the entire chef team, there will be impacts that the entrepreneur cannot anticipate. Most SME restaurants often encounter such problems. And the following are 3 main weaknesses that are common in kitchen design and construction, leading to various problems. Making restaurant owners feel heartbroken What are some things to watch out for so you can be careful not to let it happen to you? Click to read the following topics: • Wrong design, layout not suitable for a restaurant kitchen. • The equipment is complete, but it is not worth the actual use. • Ordering goods without a system, sometimes in short supply, sometimes in excess, losing sales opportunities, capital stuck 1. Wrong design, unsuitable layout for a restaurant kitchen. Kitchen layout is the heart of setting up the entire kitchen system. A common problem is that business owners often Hire someone to design a kitchen layout that you are not familiar with or I have no experience in designing a restaurant kitchen before, so I might think that a general kitchen design would be fine, which is a huge mistake. There are quite a few entrepreneurs who have to spend money on overlapping kitchen construction and renovation because the kitchen they think is well-designed and looks beautiful, but when it comes time to actually work, they encounter problems such as the work flow not making the food come out slowly, the chef or cook wastes time picking up and switching positions, the space is too narrow and inconvenient, or too wide and they miss the opportunity to increase the sales area in front of the store. As a result of the kitchen being laid out without considering the work processes of the personnel in each department within the kitchen, the restaurant will have to spend more costs as a result. So in kitchen design You should find a designer who has experience designing restaurant kitchens. And the chef should be involved in giving his opinion on the design because it must not be forgotten that the chef is the one who has to use and control the work in the kitchen; otherwise, there will have to be corrections later, which I must say is difficult and more expensive to correct. If any business operators are in the process of planning to build a restaurant kitchen, they can study how to design a kitchen from the online course on the topic. “Professional Kitchen Design” By Chef Wilment Leon To understand the restaurant kitchen design process, when talking to the design team, you will have information to discuss and prevent mistakes from the beginning. 2. The equipment is complete but the actual use is not worth it. Kitchen equipment is another issue that many new entrepreneurs have to deal with. We have already gone bankrupt with the full arrangement. Whoever says something is good, just arrange it without considering whether the equipment is suitable for the type of food in the shop or not, whether it is necessary or not, or whether the size is too big or too small. All of these have an effect on the work and costs of the shop. Therefore, when choosing to buy kitchen equipment There should be a chef to help with the selection. Otherwise, the next problem is that if you buy the wrong size, it will be inconvenient to use. In the end, you will have to put it away and buy a new one, which will result in unnecessary expenses. 3. Ordering goods without a system, sometimes in short supply, sometimes in excess, losing sales opportunities, capital is tied up. This issue is also considered as Mistakes in the kitchen can also happen frequently. Some restaurants will have a manager who orders ingredients, which is a normal process. However, whenever ordering ingredients each time there is no Build-to Stock system, where the ordering is done on an estimate or the same thing is ordered every time, a problem that will arise is that if sales are not good during a period, ingredients will be left in stock, becoming a wasted cost that does not generate income. Or if during a certain period of the week there are good sales but the ingredients are not ordered in advance, then the opportunity to make sales will be lost. Therefore, when ordering ingredients, the person who uses them, such as the chef, should help calculate the Build-to Stock of the ingredients when ordering, so that there are enough ingredients for sales and no leftovers, causing costs to spiral out of control. As mentioned, the “kitchen” is an important part, like an arsenal of the shop, and the “kitchen” is the source of the largest amount of working capital. Therefore, poor kitchen management will affect costs and profits. A good kitchen must have an environment suitable for working. From picking up, holding, using equipment and ingredients, cooking is convenient and does not waste time, the placement of various equipment must be appropriate to save energy for people working in the kitchen, not to get tired quickly and too much, including the water system, electrical system, gas system, wastewater treatment system, ventilation system, storage system, stock, all of which are elements that must be taken into account. All of the matters mentioned must come from the thought process, design, and construction with an understanding of kitchen work for restaurants, otherwise it will be like this. “People who do it don’t use it, people who use it don’t do it.” there
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What are the growth opportunities for restaurants in 2020?
The new year has just begun, and big questions are starting to arise: What will the situation or direction of the restaurant business be this year? Originally at the end of last year, analysts predicted that the restaurant business would have an opportunity to expand by around 4-5%, which was an analysis based on the growth figures of the restaurant business which have been continuous every year. But after the crisis, both internal and external factors of the country all affected the overall economy and consumer confidence causing purchasing power to slow down, the question is Will the restaurant business continue to grow this year? What are the market opportunities? And how should business owners prepare themselves to make their business profitable? We have an analysis from our own perspective to recommend. Click to read the following topics. Many risk factors are holding back growth opportunities for the restaurant business. Highlights of the restaurant business that will help you survive the economic crisis This market is not easy. Especially in this era, anyone who wants to enter must do their homework well in order to survive. Help yourself first, don't expect government assistance measures. 3 classic factors that will help SME restaurant owners survive and grow in every situation Many risk factors are holding back growth opportunities for the restaurant business. It must be admitted that at this time, domestic factors such as economic problems that have affected the consumer confidence index to decrease, purchasing power that has slowed down to the point of being noticeable, the PM 2.5 dust and smog problem, the drought problem that has a direct impact on the grassroots level, and including political problems that have caused the disbursement of the annual government budget to be delayed from the schedule, are all factors that have dragged down the overall growth of the country's economy. Especially when faced with external factors such as the Covid-19 epidemic that is spreading unceasingly and becoming a global threat, it has made the country's economic problems even worse. As soon as the number of tourists from China has dropped by more than 80% due to measures to prevent the spread of Covid-19, with no sign of the outbreak slowing down, the tourism sector has been severely affected. One part of the tourism sector is the restaurant business. Due to both internal and external factors, many Thai financial institutions have now agreed to reduce this year's GDP to only about 1. If we use the country's GDP as a criterion, it is possible that the country's overall economy will continue to slow down. The restaurant business will also be affected. From the forecast of 4-5% growth, just 2% would be considered very good. If we look at various factors, especially the effects of Covid-19, which will have many more effects on our country's economy this year, Highlights of the restaurant business that will help you survive the economic crisis However, the restaurant business is a business that has its own unique strengths, which is that it is one of the basic human factors. Even though the overall economy of the country looks bad, eating is always a big deal. And with the behavior of the Thai population changing from cooking for themselves to eating out more. Including ordering food to eat at home instead of cooking it yourself. In addition, the current growth of shopping malls has expanded to secondary cities, which has caused various restaurant brands that are usually located in shopping malls to expand branches to the provinces, stimulating the interest of local people in another way. Similarly, the emergence of delivery platforms has also stimulated the behavior of eating out or ordering food from restaurants to eat in increasing numbers continuously. These are positive factors for the restaurant business directly, which has resulted in this business being able to grow through the economic crisis as it has always done. There is no such thing as an easy market. Especially in this era, anyone who wants to enter must do their homework well in order to survive. There is a funny saying that "I hate who encouraged him to open a restaurant." This sentence well describes the difficulty of the restaurant business. Although many people may think that the restaurant business is an easy business that anyone can do. All you need is money, a location, and workers, and you can open a shop. That is true. But in the ease of starting, there is also the difficulty of making it successful. In the restaurant business market, which is worth close to 500 billion baht, there are new entrepreneurs emerging all the time. But there are also entrepreneurs who have to withdraw with many wounds. That's because this business is easy to start, but difficult to make it successful. Especially today, even though there is a lot of market space, the competition in this market is also very high. Competing with standalone brands of the same level is already difficult. You also have to compete with big brands with many branches (chained restaurants) that have adjusted themselves to capture the same customer group as SMEs, whether in the form of branching out into small brands. or Downsizing the store to make it easier to access community spaces No need to wait for customers to come to the mall like before. Therefore, it is a challenge for SME restaurants to present themselves in a way that will be interesting to consumers. Therefore, in order to operate a restaurant in this era and from now on, entrepreneurs must place great importance on knowledge in planning and management both before and after investing. Just having capital, location, and a team is no longer enough. Because the restaurant business is no different from the real estate business or other businesses that require specialized knowledge in management. Although the restaurant business is difficult to make successful, if it is successful, it will be a long-term success that can be easily passed down from generation to generation. Help yourself first, don't expect government measures to help you. Although many people are waiting for hope from the government's economic stimulus measures, such as the first phase of the "Shop-Eat-Use" program, which allowed a significant number of restaurants to benefit from the measure, with sales soaring at that time, after the first phase ended, the situation returned to reality where entrepreneurs had to contend with rising production costs and the tendency to continue to rise, especially the cost of some raw materials affected by the drought. Waiting for government stimulus measures may be too late because the government will be able to disburse the annual budget until the second quarter of the year, and we don't know what measures will be implemented and what the results will be. I must say that right now, it's best to rely on yourself because, as SME entrepreneurs, many of whom are not registered for business, access to government SME assistance policies is already difficult. For example, access to low-interest funding sources is almost impossible. Turning to internal management is essential for survival, such as having a low-cost source of raw materials, choosing ready-made raw materials, especially developing products that can add value, and developing production processes to reduce costs are things that SMEs can do on their own and should do. 3 classic factors that will help SME restaurant owners survive and grow in every situation. Finally, if we have to answer the question of what SME restaurant operators must do to survive and make a profit, we can’t escape the 3 basic factors that entrepreneurs need to give importance to: Factor 1: System layout or Operation Inside the restaurant, one of the big problems for SME restaurant operators is that life is like being in prison when running a restaurant because every day you can't go anywhere, you have to be at the restaurant all the time, you only encounter problems to solve until you're discouraged. Some restaurants, the better the sales are, the more chaotic and miserable life becomes. Chefs leave, workers disappear, the restaurant can barely open because of the lack of a good management system. To run a good restaurant, the owner must have time to think and develop the restaurant. On the days the owner doesn't come in, the business must be open as usual. Whoever comes in or leaves doesn't matter. The food menu and service still maintain the same quality. The worse the situation is, having a good management system will help the business survive. Factor 2: Cost management , which is the core of making profits. If the entrepreneur does not have knowledge in this matter, the chances of loss are high. No matter how good the sales are, they will fail. The main cost management is food cost and labor cost, which have details that need to be studied. Entrepreneurs can learn Management and control of food raw material costs Get it at Free Online Courses! Factor 3: Modern Marketing: Although promotions and advertising signs in front of stores are still necessary, marketing through social media channels or using Foodie Influencers is something that entrepreneurs in this era must give special importance to because it is currently found that Consumers receive news about restaurants and make decisions to use services through social media channels more than 50% of all media channels, followed by reviews and word-of-mouth at about 23%, and the rest are through other media channels such as in-store media. This means that social media and influencers have a high influence on consumer decisions. If entrepreneurs neglect this part, it means they will lose marketing opportunities to a large group of consumers. Entrepreneurs can learn the basics of online marketing tools in the free online course! "Promote restaurants online to increase sales 10 times" All of this is just an analysis from our perspective based on various factors at this time. If we were to conclude that in the end, will the restaurant business still be a business with a future? Will it continue to grow? I dare to answer that: This business will continue to be one of the few businesses that will continue to grow without stopping. We will definitely continue to see new things, new products, new presentations, new methods of competition emerge in large numbers. And that will be a question for SME restaurant operators: How well have you prepared to deal with the changes and competition today? “Knowledge” is the most important thing that will make SMEs survive and grow into big brands. Don't forget that most chain restaurant brands in our country started as small SMEs. They grew and developed because of their continuous learning and development.
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If you want to increase your restaurant's sales by selling alcoholic beverages, how do you apply for a license?
For any restaurants that want to provide alcoholic beverages in their premises. The first thing to understand or learn is the related laws. Because not every shop can sell alcoholic beverages. If you make a mistake, you may be closed down, not only that, but you will also be fined, prosecuted, wasted time, and investment. Because it is called the law, you cannot claim ignorance. Let's follow up and see if our shop can sell alcoholic beverages or not. If you can, how do you do it correctly? You can choose to read the following topics: Laws to Study for Alcoholic Beverages The first thing you should know is whether our store is located in a restricted area. In the case that the shop has not yet registered for business registration Documents required to apply for a liquor sales license The laws that need to be studied regarding alcoholic beverages. The laws that need to be studied are: Alcoholic Beverage Control Act B.E. 2551 This is considered the main law that stipulates prohibitions, penalties and various related measures. One agency that came from the Alcoholic Beverage Control Act of 2008 and has a role in issuing prohibitions or various permissions regarding the sale of alcoholic beverages is: “National Alcoholic Beverage Policy Committee” And there is another sub-agency that plays an important role in alcohol control policy, which is “Alcoholic Beverage Control Committee” These are the two main agencies that came from the Alcoholic Beverage Control Act. Know the names of these two agencies so that in the future, when you hear or receive news from the media about a meeting of one of these agencies, read or listen carefully because it will have a direct effect on the sale of alcoholic beverages in your store. The first thing you should know is whether our store is located in a restricted area. Now, if we want to sell alcoholic beverages in our shop, the first thing we need to know is whether our shop is located in a prohibited area or not! 1 Sections 27 and 31 of the Alcoholic Beverage Control Act B.E. 2551 prohibit the sale or consumption of alcoholic beverages in the following places or areas: (1) Temples or places for religious ceremonies, unless the consumption is part of the religious ceremony; (2) State public health service establishments, hospitals under the Hospital Act, and pharmacies under the Drug Act, except in cases where the consumption may be in areas designated as private residences; (3) Government offices, except in cases where the sale may be in areas designated as shops or clubs; and in cases where the consumption may be in areas designated as private residences, clubs, or at traditional banquets. 2 (4) Educational institutions under the National Education Act, except in cases where drinking is allowed in an area designated as a private residence, club, or traditional banquet, or educational institutions that teach how to mix alcoholic beverages and are permitted under the National Education Act. (5) Fuel stations under the Fuel Control Act, or shops in the area of fuel stations. (6) Government public parks provided for the general public’s relaxation. (7) Sales are prohibited in the premises or areas of dormitories under the Dormitory Act. (8) Other places announced by the Minister with the approval of the Committee. The issue probably isn’t about the prohibited areas themselves, because no one would open a shop in an area where sales are prohibited by law. But what many people aren’t sure about is, if the shop is located near a prohibited area, how far away must sales be before it is allowed , especially near an educational institution? The safe distance is 300 meters around the area where sales are prohibited by law. 3 In the case that the shop has not yet registered for business registration And if it has been checked that the shop is in a safe area, the next thing to do is, in the case that the shop is still Not registered as a commercial entity? Must apply for commercial registration for a food and beverage store at the district office or sub-district office where the store is located. However, if the store is already established as a juristic person, this step can be skipped. The reason for having to register as a commercial entity is because selling alcoholic beverages is considered a type of commercial business that individual stores cannot conduct. Once the commercial registration process has been completed, the next step is to apply for a permit to sell alcoholic beverages in accordance with the law. The agencies responsible for supervision and issuing licenses are: In Bangkok, you can apply for a license from the Excise Department. In other provinces, you can apply for a license from the provincial excise office or apply for a license online on the Excise Department website. Documents required to apply for a liquor sales license ✔️Application form for permission to sell alcoholic beverages, Form Sor Por. 1 Download Form http://bit.ly/2VupV7p ✔️Copy of house registration and ID card of the applicant ✔️Consent letter of the owner of the place, consenting to use the place as a place to sell alcoholic beverages with a copy of the house registration and ID card of the owner of the place ✔️In the case of a rented place, attach a lease agreement for the place with a copy of the house registration of the rented place ✔️Map of the location of the food and alcohol shop for the officer to check the zoning ✔️Power of attorney with a copy of the ID card of the attorney When the application is submitted, the officer will take time to consider the documents and check the zoning. If everything is correct according to the regulations , a license will be issued for 1 year. Operators must apply for a license renewal every year. 4 Let's take a look at the penalties for violators who do not comply with the Alcoholic Beverage Control Act of 2008 and the Liquor Act of 1950. What will happen if they open for sale without permission or open for sale in a way that is different from what is permitted by law? Let's just look at the important ones. 1. Selling, exchanging or giving alcohol or cigarettes to children under 18 years of age, except for medical purposes. - Imprisonment not exceeding 3 months or a fine not exceeding 30,000 baht, Child Protection Act 2003, Section 26(10), Ministry of Social Development and Human Security - Revocation of license, Ministry of Finance Regulations 2005, Excise Department 2. Selling alcohol outside of the specified times (selling from 11:00-14:00 and 17:00-24:00) - Fine 50 baht - Suspension or revocation of liquor sales license for 5 years Liquor Act B.E. 2493 Section 20, 46 Excise Department - Imprisonment not exceeding 2 years or a fine not exceeding 4,000 baht Revolutionary Council Announcement No. 253 B.E. 2515 Royal Thai Police 3. Selling liquor in places adjacent to or adjacent to the following places: - In educational institutions - Religious places (temples) - Gas stations - License revocation - No license, adjusted according to the type of liquor sold, Ministry of Finance Regulations 2005, Excise Department 4. Do not display the liquor sales license openly at the sales location. -Adjusted 2,000 baht, Ministry of Finance Regulations 2005, Excise Department 5. Making changes to the liquor (e.g. mixing in herbal liquor or other substances) - Wholesalers, fine 2,000 baht - Retailers, fine 500 baht Liquor Act B.E. 2493, Sections 22,23,36,38 Excise Department 6. Storing liquor in a place other than the place for which permission has been requested. - Fine of 500 baht (only for wholesalers) Liquor Act B.E. 2493 Section 21, 38 Excise Department 7. Selling liquor that does not comply with the type of license issued by the officer. - Fine 200 baht, Liquor Act B.E. 2493, Section 40 bis, Excise Department 5 8. Selling or displaying liquor for sale without a liquor sales license. - All types of Thai liquor, fine 500 baht - Foreign liquor, fine 2,000 baht Liquor Act B.E. 2493, Section 17, 40 Excise Department 9. Illegally producing all types of liquor (distilled liquor, fermented liquor, fermented liquor, etc.) -Imprisonment not exceeding 6 months -Fine not exceeding 5,000 baht Liquor Act B.E. 2493 Section 5, 30 Excise Department 10. Selling illegally produced liquor according to Section 9. - Fine not exceeding 5,000 baht, Liquor Act B.E. 2493, Section 31, Excise Department 11. Transporting or moving untaxed preserved liquor and distilled liquor. -Imprisonment not exceeding 1 year, fine not exceeding 20,000 baht, Liquor Act B.E. 2493, Section 34, Excise Department 12. Transport or move any type of liquor from 10 liters or more. Without a permit to transport liquor -Adjusted at 10 baht per liter according to the amount of liquor transported or moved. Liquor Act B.E. 2493 Section 14, 38 bis Excise Department 13. Selling or having for sale tax-evading local liquor. - Imprisonment not exceeding 6 months - Fine 4 times the amount of liquor tax (according to the amount of liquor seized) Liquor Act B.E. 2493 Section 33 Excise Department 14. Selling or having for sale foreign liquor to avoid taxes. - Imprisonment not exceeding 6 months - Fine 4 times the amount of liquor tax (according to the amount, type/kind of liquor seized) Liquor Act B.E. 2493 Section 33 Excise Department 6 15. Sell, distribute, give away or hold any type of alcoholic beverage in the election area during 6:00 p.m. of the day before the election day until the end of the election day. -Imprisonment not exceeding 6 months or a fine not exceeding 10,000 baht, or both. Local Government Election Act B.E. 2545 Section 130 16. Selling alcohol or allowing an intoxicated person to behave disorderly or unconsciously to enter or remain in the service establishment during business hours. - Fine not exceeding 50,000 baht, Entertainment Establishments Act B.E. 2509, Section 16(2) (3), Section 27 - Ministry of Interior, Alcoholic Beverage Control Act B.E. 2551, which is enforced, also stipulates additional control over sales locations. It's legal language that may not be easy to understand, but the most important thing to look at is the penalty. Therefore, if you want to sell alcoholic beverages, it is absolutely necessary to do so in accordance with all legal requirements. In addition to applying for a license to sell alcoholic beverages in a restaurant, you can read Know before you miss out! Get ready before alcohol sales in restaurants start here.
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Bring yourself to your senses! The trend of giant food dishes may have to be put on hold if it doesn't make a profit for the restaurant!
"Giant menus" that we often see on social media in the past 4-5 years must be admitted as an interesting strategy and create a difference, creating a highlight for an ordinary restaurant that is not well-known, becoming popular on social media and various media overnight. But in terms of running a restaurant business, are these giant menus that are like superheroes really profitable for the restaurant? And should every restaurant have a giant menu to attract customers? We have an analysis to tell. Key functions of the giant dish menu When talking about giant dishes, the first thing that entrepreneurs need to know is what is the main purpose of making giant dishes. To be honest, giant dishes are one of the marketing contents of the restaurant. It is a tool to create a highlight, create a trend, and make people know about it. Because in this era, online marketing is important. If we use old-fashioned marketing methods such as handing out flyers and putting up signs, we probably won't be able to beat our competitors. However, in marketing by taking beautiful photos and spreading them around saying that our restaurant's food is delicious, everyone does it until it becomes a normal thing and doesn't create any highlight. It is different from making giant dishes that are both unique and create a trend. As a result, many restaurants that sell ordinary food such as chicken rice, noodles, papaya salad, and stir-fried basil have taken the idea of giant dishes as menus to attract customers, making them different from other restaurants and getting beautiful photos until people who see this menu become interested and want to try it. A giant dish is not a main course that requires you to devote everything to it. But what we need to remind you of is that giant dishes are not the main dishes that will make a huge profit for the restaurant because even though there are advantages to making giant dishes, there are also disadvantages that you need to be very careful about. Advantages of making giant dishes - Different from other shops, creating interest, creating trends, and getting free media exposure - Invite friends instead of having only 1 person see this media, but because the amount is too big for 1-2 people to finish, so there is a chance to tag friends on social media, making more people know about our shop. Precautions that could destroy your entire store - Longer cooking time than regular menus. When the plate is bigger, it takes longer to cook. Customers may have to wait longer, leading to complaints (but this issue can be solved by specifying on the menu that "This menu requires about 20 minutes to wait."). But what's scarier is if there are many orders for giant dishes at the same time, will the kitchen system be able to handle it? - High-risk cost calculation per serving. Giant dishes are usually made larger by making regular dishes, such as noodles, papaya salad, and stir-fried basil. Normally, most SME restaurants don't calculate the costs in detail for these dishes. When more ingredients are used per dish, the chances of calculating the price incorrectly are higher. In the end, it may become a menu that only gains popularity but does not make a profit, and it also requires more work for the staff. Therefore, entrepreneurs should set the giant dish menu to have the main function of attracting customers, creating a buzz on the media to make people interested in the shop, but it should not be the main menu for selling. The selling price should calculate the cost carefully and set the price to have a suitable profit. If it is overpriced, no one will say anything. And importantly, don't forget to promote selling the main dish menu, snack menu, drink menu that makes real profit for the shop. When people are attracted by the giant dish menu into the shop.
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The Battle of Promotions and Huge Discounts!! Should Restaurants Get In on the Action?
Sister A : “Hey, my shop is so quiet. What should I do?” Brother B : “You should do a discount promotion. Get 20% off or 4 people pay for 3. Big restaurants do it a lot. The place is always full of people.” I believe that many entrepreneurs have experienced the problem of poor sales and customers not coming to the store. Anyone who has never encountered this problem must say that they have done good deeds. The solution that most people do or think of first is: "Make a promotion" And the most popular promotion that is often used to attract customers to the main store is "discount" There are discounts ranging from 10-50%, buy 4 pay for 3, buy 2 get 1 free. Is it wrong to do a promotion with such huge discounts? The answer is “It’s not wrong.” In parentheses, [If the goal of the promotion is clear and truly addresses the problem of customers not coming to the store], but if the promotion comes from "I saw him do it, so I followed." This is dangerous and can make the situation of the shop worse because you don't know what the other person's goal is and what advantages they have to do it. For example - Some restaurants have promotions with discounts of 30-50% on some menus because they get ingredients at a special price. After reducing the price, the cost structure of food per dish is not very high. - Some restaurants have promotions with 4 for 3 for a short period of time because before doing the promotion, they have already negotiated a discount with the supplier in exchange for buying more ingredients. - Some restaurants see that they have promotions with discounts of 30-50% every month, so why are they able to do it? It is because they have set the selling price higher than normal in advance. This allows them to have strong discount promotions each month that are interesting for customers who like discounts without affecting the food cost or profit at all. All of the examples mentioned above are just a part of the advantages that we may not be aware of. In addition to business advantages, another thing we should know before doing a promotion is: "Why don't customers come to our store?" To find the real problem to solve Because in many cases, it may not be related to the price at all that makes customers not come to the shop. But it is a matter of... - The quality of the shop is not up to standard, causing customers to come and not come back to use the service again. - The taste of the food does not match the target group in the open location. It's not that it's not delicious, but because each person's taste is different. Therefore, the taste of the shop's food may not be suitable for the open area. Therefore, in this case, no matter how much discount is offered, customers probably won't come to use the service. - The shop's public relations has not reached the target customer group. - It is difficult to travel to use the service. Google Maps is not accurate, there is no parking, the sign in front of the shop is not clear, making it impossible to see the shop. Therefore, what entrepreneurs need to find before thinking of doing a promotion is "Why don't customers come to our store?" Then find a solution, which may not require any marketing discount promotions at all.
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Ingredient Guru: Pasta is not just spaghetti
There is more to pasta than just spaghetti. Spaghetti is just one type of pasta, which is quite familiar to Thais because it can be used in a variety of dishes, whether it is dry stir-fried or with sauce, or even adapted into Thai fusion food. Types of pasta Pasta (Pasta) It can be divided into 2 categories: production process and egg ingredients. Divided by production process Fresh Pasta: When finished cooking, it must be cooked immediately. This type of pasta will have a softer texture. 2. Dried Pasta is a hard type of pasta. If you want to use it, you have to boil it before cooking. Divided by egg ingredients Pasta comes in both “mixed egg noodles” and “non-mixed egg noodles”. Pasta that has eggs mixed in will make the dough more elastic and better able to wrap the filling in the type with filling. In terms of texture, pasta with eggs is softer when eaten and the noodles have a stronger flavor than regular pasta. Therefore, it is best eaten with sauces with a strong flavor. When buying pasta, you can check the packaging to see if there are eggs in it. Shape of pasta There are over 500 types of pasta. In addition to beauty, the complex shapes are designed to allow the noodles to hold sauce better. If we divide by shape, pasta can be divided into 4 main groups. Let's see what type of pasta we, as restaurant operators, can choose to add to the menu or as an alternative for customers. Tube-like lines - Penne: Short pasta, cylindrical like a tube, hollow in the middle and pointed at the end. - Rigatoni: Similar in appearance to penne, but different in that the head and end of the rigatoni are cut straight. - Macaroni: Short cylindrical pasta with a rounded curve. In foreign countries, macaroni is baked with cheese. In Thailand, it has been adapted into a variety of dishes, such as macaroni stir-fried with sauce and macaroni boiled in clear soup. Flat, wide lines (Ribbons) - Linguine It is similar to spaghetti but is wider and flatter. Linguine is about 6-9 millimeters wide and is a popular pasta for use with oily sauces, such as olive oil, basil oil or seafood. - Fettucine It is flatter and wider than linguine and is often rolled into ribbons. It is best served with a rich sauce such as carbonara, bolognese or mushroom cream sauce. - Ravioli It is similar to the dumplings we eat. Inside, there will be a filling of vegetables, cheese, or sometimes meat. It is usually square with wavy edges. It is usually eaten with tomato sauce and sprinkled with parsley before serving. - Lasagna Another popular menu item, which actually got its name from the noodles used, lasagna is a large rectangular sheet. When cooking, it is usually layered, then sauce is poured over it and baked. It is usually eaten with a spicy sauce, along with various seasoned meats and a layer of cheese on top. Bar-shaped lines (Rods) - spaghetti (Spaghetti) It has a round shape, is a long, thin noodle. Because it can go with many kinds of sauce and has a colorful color, from the original yellow, you can add ingredients to make the spaghetti orange, black or green to make it look even more unique. Can be eaten with thick tomato sauce, carbonara or Thai style. Can be used to stir-fry with basil, stir-fried with drunken noodles, stir-fried with salted fish, it is just as delicious as the Italian style. Lines that have various shapes or Shapes - Fusilli (Fusili) Fusilli is a short spiral pasta that is usually made thicker than other types of pasta. It is often used for baking with cheese and various sauces. The spirals of fusilli take up quite a bit of space, so they need to be made with a thicker dough than other types of pasta. Fusilli is often mixed with vegetables to add color to the pasta, such as beetroot, tomato or spinach. - Farfalle (Farfelle) Farfalle is a short pasta that looks like a bow tie because it is a small rectangular noodle that has been cut with notches at both ends and pinched in the middle to form a bow tie. However, Italians think it looks like a butterfly. It is usually eaten with a rich tomato sauce or topped with cheese. - Shell Pasta (Conchiglie) Thai people may call this type of pasta shell pasta because it has a small, rounded shape and a pattern on the outside, but the inside is a smooth dough, so it looks very similar to a shell. This type of pasta is popularly stir-fried or baked with vegetables, cheese, and a little meat. - Rice Pasta (Orzo) It is a pasta with a tapered shape, pointed at both ends, like rice grains, which many people confuse or misunderstand as rice grains. But the texture is firmer and smoother. Orzo is often used in salads. Restaurant operators can offer pasta noodles with various sauces as an option for customers, and various types of pasta noodles can be purchased at all Makro branches. And order more conveniently at Makro Click >> http://bit.ly/36Jga7I
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Techniques for attracting foreign customers to your store during the New Year's Eve festival
Thailand has always been a top destination for international tourists. In 2019, it was estimated that the revenue from international tourists would be around 2.04 trillion baht out of a total of 39.8 million tourists. In 2020, the Tourism Authority of Thailand has a target of generating 2.22 trillion baht in revenue from international tourists. Of course, food is one of the important activities that attracts money from tourists. Therefore, it is a good opportunity for the restaurant business sector to earn money from tourists. But how can we make tourists choose our restaurant as a destination? We have some techniques to recommend. In attracting foreign customers to your restaurant, the principle of getting customers to your restaurant is the same as attracting Thai customers to your restaurant. That is, in addition to the quality of the products and the standards of service that must be at a very good level, adding a story to your restaurant and products is one of the important things. Foreign tourists of all nationalities tend to give importance to stories related to things they are interested in. Therefore, if your restaurant has an interesting story, such as having an award-winning chef, being guaranteed by various media, having an interesting history, a unique menu that can tell a story, including the decoration of the dishes, it is another good point to attract customers. But all of the above will be of no use if we do not make our restaurant known to tourists! Therefore, business operators must market their restaurants to be known on channels that tourists like to use to search for or read reviews of places to eat and visit, because just marketing on Facebook or Google may not be effective for foreign tourists. The 4 most popular channels that tourists like to use to read reviews of places to eat and visit around the world, which restaurant owners who want to attract foreign customers must know about and bring their restaurants to be seen by tourists, are: Tripadvisor The travel website and application with 260 million registered users per month has more than 125 million restaurant and hotel reviews, most of which are restaurants followed by accommodations. With a large number of users worldwide and the “Tripadvisor” system that meets the needs of tourists in terms of food, sightseeing, and travel, Tripadvisor is a great channel for promoting restaurants to tourists. There are two ways to promote a restaurant on Tripadvisor: Register as a member of the website to request to record the restaurant’s location on the TripAdvisor website. Before requesting to record the restaurant’s location, go to th.tripadvisor.com/Owners to check if tourists have reviewed your restaurant. Type the name of your restaurant in the search box. If your restaurant’s name appears, it means that a tourist has written a review on TripAdvisor. All business owners need to do is “claim your business” to confirm that we are related to that place of business. If you can’t find the restaurant’s name, you can request to record the location or have friends who are already TripAdvisor members help write a review of your restaurant. That’s it! You can use the Owners mode to promote your restaurant to make it more known to tourists around the world. See how to register and use Tripadvisor at: https://th.tripadvisor.com/Owners Dianping The number 1 application 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. If you are looking for Chinese customers, “Dianping” is the number 1 choice for a public relations channel for Chinese tourists to get to know you. Using it may require Chinese language skills. The steps for using the service are similar to “Tripadvisor”: you must register as a member in order to promote the shop, or have someone who is a Dianping member help write a review for you. See information on how to register and use Dianping at: http://www.dianping.com/ C-trip Another website and application for finding places to eat, travel, and stay for Chinese people that is gaining popularity is a channel that helps manage travel trips in every step, including booking accommodations, booking flights, and various deals. There are more than 5 million Chinese tourists who come to Thailand and use the services of "Ctrip" per year and the number is continually increasing. It is not only Chinese people, there are also people from other countries who use Ctrip's services as well. Because Ctrip supports services in 17 languages, including Thai, it is another interesting communication channel for foreign customers, especially Chinese people. See information on how to apply and use C-trip at: https://th.trip.com/?locale=th-TH Baidu: The largest search engine platform in China, with no less than 800 million Chinese people visiting each month. Therefore, if we want Chinese customers, Baidu is a very important channel for publicizing our business to be known. The marketing method on Baidu is similar to Google, which is to buy advertising to have our store appear on the Baidu search engine. However, the restrictions and prohibitions set by the Chinese government for foreign businesses to advertise on Baidu make it quite difficult for business owners to do it themselves. The best way right now is to use the services of a Digital Marketing Agency that accepts advertising on Baidu. Another channel that has been popular for a long time and is still effective is to make an official deal with a tour company to include our restaurant in the itinerary in exchange for a percentage per head that must be paid to the tour company. This method will allow us to get a tour group with a fixed number of tourists and a clear schedule so that the restaurant can plan and manage the work. The tourism industry of Thailand is one of the government's income-generating plans for the country in every era, causing related businesses such as the food business to directly benefit as well. The group of international tourist customers is another group that restaurants should not overlook, especially restaurants that are in tourist target locations.
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Add a menu that is different from anyone else's with Ati Choke, an unusual but delicious ingredient!
There are many restaurants to choose from for each meal. In addition to deliciousness, there must be something different. For example, selecting new ingredients is a way to make the restaurant different, more special, and give customers more reasons to decide to choose our restaurant. Vegetable ingredients may not be as prominent as meats like Wagyu, Kurobuta, or Otoro, but I believe that when you mention this vegetable, many people might exclaim, "Huh? What?" "Artichoke" is a name that is not very familiar, but I assure you that it has a story no less than meat. Artichoke is a plant that was discovered since ancient times. It was used as food and medicine for the Egyptians, Greeks, and Romans. Wow... Just this can be used as a story for the menu. Plus, it's delicious and healthy. Taste of Artichoke Artichoke has light green leaves, large flowers with multiple layers of petals. Currently, it can be found all over the world in cold regions and is mostly found in North Africa, the Mediterranean, Europe, North America and Australia. Our neighboring country, Northern Vietnam, also likes to grow artichokes. In our country, we can buy imported artichokes from Australia at Makro, which imports them once a week. The part that is eaten is the flower. The flower has multiple layers of petals and the base of the petals has a nutty taste similar to boiled beans. The most delicious part is the base of the pistil, which has a sweet and nutty taste. What can you do with artichokes? Artichokes are perfect for steaming/baking, dipping in garlic sauce, chili sauce, or eating with chili paste or deep-frying. They can also be used as an ingredient in pasta sauces or other sauces. Artichoke dishes such as artichoke with various dips, artichoke salad, pasta with creamy sauce and artichoke, or even popular pizza toppings like “Four Season” cannot be without artichokes. How to Peel Artichokes Trim the tips of the petals and soak them in vinegar or rub around the trimmed petals with lemon to prevent them from turning black, as the petals contain white latex. Then rinse them in clean water again before they can be used for cooking. How to Peel Artichokes Trim the tips of the petals and soak them in vinegar or rub around the trimmed petals with lemon to prevent them from turning black, as the petals contain white latex. Then rinse them in clean water again before they can be used for cooking. Fresh Artichokes VS Artichokes in Oil Artichokes are available both fresh and preserved in oil. Fresh artichokes contain more nutrients than processed artichokes, including vitamin C, B vitamins, vitamin K and potassium, and have a different flavor and texture. Chefs prefer fresh artichokes in cooking, as artichokes preserved in oil contain lemon to preserve the color, making them more acidic and limiting their use in cooking. Benefits of Artichoke Nourishes the liver and helps stimulate liver function to aid digestion. Stimulates the liver to produce bile, which helps reduce intestinal acid and helps digest fat. Reduces fat and cholesterol in the blood. Helps improve the functioning of the heart and blood vessels. Prevent the risk of clogged arteries Prevents hepatitis, cirrhosis, jaundice, and cholecystitis. Reduces symptoms of flatulence, bloating, sour burping and gas in the stomach. Reduce the chance of developing anemia diabetes And gout Try presenting new and unusual ingredients to create a difference, whether you use it as a signature menu or a special menu. And don't forget to include Story Telling to tell the special story of the ingredients to customers to attract their interest. Fresh artichokes can be purchased at Makro; inquire at the branch. Makro imports artichokes from quality-certified gardens in Australia once a week, which maintains the freshness of the product.
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The taste of the beef is delicious and tender. Let's measure it by Marbling Score. What exactly is Marbling? Let's find out.
Beef is a popular ingredient for people all over the world. Each country has its own breed of cattle, raising methods, and cooking methods to make the beef taste different. For those who love to eat beef, in addition to giving importance to the taste and texture of different parts of the meat, another thing that can indicate the quality of the meat well is the fat in the beef. In official language about beef, fat in beef is not called Fat, but rather Marbling, which comes from the word Marble, because the white fat in red beef looks like marble. What is marble or marbling? When the beef is sliced, you will see a pattern of the meat that looks like marble. Marbling or fat in the meat can occur from breeding cattle such as Angus, Hereford, Murray Grey, Shorthorn or Wagyu. Another case can occur from feeding various grains such as corn, barley, etc., which will cause the fat in the cattle's muscles to change from yellow to white. Fat from cattle that eat grass is better and of higher quality than fat from cattle that eat grains because the fat grows more slowly and has a different taste. Marbling is clearly visible to the naked eye as small white lines distributed in the pieces of fat that are embedded in this muscle, making the meat more tender when chewed. It acts as a lubricant during chewing and swallowing, and stimulates the secretion of saliva when chewing, creating a moist feeling in the mouth. In contrast, meat without fat marbling is dry and lacks good flavor. Standards for measuring the level of marbling in meat The standard for measuring the level of fat in the meat is called BMS or Beef Marbling Standard. The fat that is in the muscle indicates the grade of the beef. Higher grades will have a greater amount of fat, will be more tender, will have a better texture, and will be more expensive. The standard measurement is a score called the Beef Marble Score. In Japan, there are 12 levels of Wagyu beef grading standards, from level 1, which means red meat with no fat marbling, to level 12, where the steak has fat distributed evenly and beautifully in the piece of meat. Premium grade meat is A5, or meat with fat marbling level 8 or higher. In the United States, standards are set by the Department of Agriculture (USDA), which divides beef into three grades: Prime or the best grade is the meat that consumers accept the most and is very delicious. It is a part that comes from young cows that have been well-raised, resulting in meat of the highest quality. The meat will have fat distributed throughout, making the meat soft, juicy and tasty. Choice or premium grade is desired by most consumers. The meat is from high quality beef but has less fat than premium grade. Most of the meat produced when graded is in this grade and is often used for roasts and steaks, especially the tenderloin, ribs, hind leg, neck and shoulder, which are often braised and baked. Select or middle and general grades are meats with little fat and medium quality. Most of the meat is red meat, fairly tender, but the flavor is rather mild and it is not juicy. This grade of meat is desired by consumers who prefer to consume only red meat or meat with little fat. Grading beef takes into account not only the level of marbling, but also other factors such as the age of the animal, which affects the tenderness and toughness of the meat, the firmness of the flank or the firmness of the surface of the red meat, the color of the meat, and the ratio of muscle, bone, and fat in each part of the carcass, which must be appropriate. Restaurant operators can order the premium quality beef that Makro has selected at: Makro Click >> https://bit.ly/2pJEcPZ
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Olive oil: How to choose the right one for your food type
Most Thais know that if you cook Western food, you must use olive oil. Or if you think of oil in most healthy foods, you will think of only olive oil. If you are going to cook with olive oil, you must first learn about the types of olive oil in order to choose and use it appropriately. Properties of olive oil Health properties In "Olive oil" there is alpha-tocopherol, which is in vitamin E and carotene in vitamin A and polyphenols, which play a part in fighting free radicals, helping to slow down aging. It also has good cholesterol (HDL), which can prevent heart and blood vessel disease. What types of food should you use olive oil with? Extra Virgin Olive Oil It is extra virgin olive oil that is cold pressed from olives. This type of oil is obtained by squeezing fresh olives, focusing on quality ripe black olives. The nutritional value and nutrients are almost 100% the same as olives because the extraction method of squeezing fresh olives means that the nutrients in the olives are not destroyed by heat. It has very little acidity and is expensive and of the best quality. The oil obtained from the first pressing is called Extra Virgin. It is popularly eaten fresh, poured over salads or pasta sauces, or eaten with bread. It should not be used for cooking with heat because it will completely lose the benefits of the olives and can also cause toxins because Extra Virgin is resistant to low heat. Virgin Olive Oil It is a pure oil that is extracted for cooking. It uses older olives, but it is still as healthy as extra virgin olive oil, but it is more affordable. It is also popular in that it can be eaten immediately with salads, seasoned with pasta sauce, and is not popularly used as a frying or stir-frying oil. It should not be used through heat either, as this will cause the nutritional value to be lost. Refined Olive Oil Processed olive oil is extracted through heat to remove color, smell, and flavor, making the oil clear and eliminating free fatty acids or foreign substances, which results in the loss of a large amount of nutrients that are beneficial to health. It is inexpensive and is a high-heat resistant oil. There are many types to choose from, such as Light Olive Oil and Extra Light Olive Oil, which are also in this category. It is mainly used for frying and is not popularly eaten fresh or mixed with salad dressings. Olive Pomace Oil Arriving at olive pomace oil, it is oil that is extracted from olive pomace again. It is mostly mixed with virgin oil but has a milder taste. It has a higher amount of fat that is not good for the body than other types of olive oil, but it can be used in cooking. It is popularly used with food that is fried for a long time and at high heat, such as frying fish, frying chicken, frying pork. It is not suitable to eat with salads or make sauces. The difference is that it has the least physical value of the olive oil group and has low antioxidants. In addition to pure olive oil, there are currently various flavored and aromatic olive oils, such as olive oil flavored with truffle mushrooms, chili, garlic, rosemary, etc. Flavored oils can be easily made at home by soaking the ingredients in heated olive oil to extract the aroma from the ingredients into the oil. After that, pour it into a bottle, store it for use as cooking oil, or sprinkle it as a topping on food before serving. How to store olive oil Like other oils, store in a cool, dry place, away from light to preserve the oil's value and nutrients. Once opened, do not store for more than 3 months. Close the lid tightly, otherwise it will smell rancid. You can buy olive oil at Makro or order online at Makro Click >> http://bit.ly/389qC9p
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Salmon is booming! It has become a regular menu for Thai people.
Salmon It has become a popular item for Thai people. Salmon is eaten in many forms, including salmon sashimi, smoked salmon, and salmon steak, and it seems to be becoming more popular, especially health-conscious menus. Salmon comes in many grades and prices, and in one salmon, different parts can be used to make many different menus, including making the price per dish high as well. Fresh salmon The fresh salmon market in Thailand is growing very quickly. The main factor is that Thai people are increasingly consuming Japanese food. Salmon is considered a main ingredient in more than 50% of Japanese dishes. Japan is the country that consumes the most salmon in Asia. Thailand consumes the most salmon in ASEAN. How many parts can one salmon be cut into? It can be divided into 4 main parts: head, bones, meat, and skin. The parts that are commonly used for cooking are: TOP LOIN : It is the part of the meat near the ribs. It has the best balance of fat in the fish. It is most suitable for making "sashimi". 2. SECOND CUT: This part of the meat is quite thin and has little fat. It is suitable for "grilling or frying". 3. BELLY : It is the part of the fish belly that has a lot of fat. The taste of this part is soft and smooth on the tongue. It can be eaten as "sashimi" or "cooked or fried". 4. LOIN : Rare, premium and very high in Omega fish fillets, can be used to "cook all kinds of food". 5. TAIL : The lower tail meat is a part of the meat that does not have much fat. It is suitable for "mostly cooking". It can be eaten as sashimi, but it is not very tasty, so it is not very popular. Popular salmon species in Thailand People often misunderstand that Thailand imports fresh salmon from Japan, but in fact the main market that Thailand imports from is Norway. Thailand imports a large amount of fresh seafood from Norway, especially Norwegian salmon, and has a share of seafood exports in the Thai market of up to 98%, with a value of seafood imports of up to 10,000 tons. Salmon in the world They are divided into two main types based on the sea in which the fish live: Atlantic Salmon In Thailand, people are more familiar with Atlantic salmon because it is a business. There are farms for raising them, so there is enough for consumers. Atlantic salmon can be divided into 3 places according to where it comes from: Norwegian Salmon From Norway (Norwegian salmon), the meat is firm, light orange, has few bones, and moderate fat. It is the most popular in our country because it is inexpensive and easy to find. Tasmanian Salmon From Australia (Tasmanian salmon), the color of the fish is light orange, the smell is not too fishy, the meat is soft, the fat is just right, the price is similar to Norwegian salmon. Scottish Salmon From Scotland (Scottish salmon), the fish meat is reddish-orange, has more fat than the other two types, tastes better and is more expensive than Norwegian salmon and Tasmanian salmon. Pacific salmon This type of salmon can still be found in abundance in wild salmon, unlike Atlantic salmon, but it is quite expensive. Pacific salmon can be divided into 5 main species. Chinook is the largest and tastiest species, hence it is also commonly known as King Salmon It is native to the northern Pacific Ocean and is mostly imported for sale from countries. New Zealand Sockeye It is also known as Red Salmon because its meat is red or dark orange because it eats more plankton and shrimp than other salmon. It can be found from the coast of California east to the north of Hokkaido. Chum Deep pink flesh, also known by other names such as Keta and Dog (called Dog because of its teeth similar to a dog's), this breed is distributed in various areas, including California, Kyushu Islands, Japan. Coho Bright orange flesh, also known as Silver Salmon, is found near the coast of Alaska. Pink The flesh is pink and is the smallest species, so it is usually found in shallow waters. It can be found in northern California and Korea. Mix & Match Thai Salmon Menu Now that you know the different parts of salmon that can be used to make dishes, salmon lovers should not miss out on fusion salmon dishes. They are both delicious and healthy. You can easily make them yourself. What are the dishes? Let’s take a look. Salmon Papaya Salad Isan Fusion Food Menu, Spicy Thai Papaya Salad with Salmon, Soft and Juicy Sashimi. When you try it, the taste is perfectly blended. Fresh salmon mixed with a special Thai Papaya Salad recipe, spicy, full of flavor. Fusion Salmon Salad After introducing the extremely spicy menu like Salmon Som Tam, another menu that is equally spicy and delicious to Thai people is the Fusion Salmon Salad, which uses fresh salmon skin that is grilled over a fire, mixed with the delicious spiciness of the salad, which consists of chili, garlic, and lime, mixed with Thai herbs. It's a strong flavor that we'd like to recommend you make. Smoked Salmon and Miang Leaf Salad Rolls We've already gone through 2 spicy and delicious menus. This menu is for those who love their health, those who are controlling their weight or are health conscious. We recommend a healthy menu like Smoked Salmon Miang Leaf Salad Rolls. It's an easy menu to make, easy to eat. You can eat it with a spicy three-flavor dipping sauce or pour mayonnaise or cheese sauce as you like. Salmon steamed in banana leaves Now for authentic Thai food like Hor Mok. When the original Hor Mok flavor is changed to salmon, it becomes a very chic fusion dish. It is more mellow, fragrant with spices and Thai flavors. Those who love salmon can try to make it. It is easy to make and delicious. Salmon Can be easily purchased at Makro. And it's even more convenient to order online via Makroclick For anyone who wants to design and create sushi menus, including demonstrations of basic menus that every sushi restaurant must have. You can study the online course, Million Dollar Sushi Course, for free! From Chef Boontham Pakpho, Iron Chef of Japanese Cuisine of Thailand, with the following lesson content: Chapter 1: Basics You Must Know from Sushi Guru The meaning of sashimi The meaning of sushi Types of Sushi Basic knowledge before deciding to open a shop Chapter 2. Design and creation of sushi menu The main menu design principles of sushi restaurants What should be included in a sushi restaurant's additional menu items? How to create new menus and increase variety from ingredients in the shop Chapter 3 Techniques for cooking and mixing sushi rice Sushi rice ingredients Cooking rice Mixing rice vinegar Sushi rice mixing Chapter 4 Techniques for sashimi slicing and plate decoration Essential equipment for fish slicing Filleting a whole salmon Sashimi Plating Chapter 5 Making rolled sushi (maki sushi) Hosomaki Futomaki Uramaki Chapter 6 Making Sushi in the Form of a Piece (Nigiri Sushi & Gunkan Sushi) Nigiri Sushi Aburi Nigiri Sushi Thai Wagyu Aburi Nigiri Sushi Gung Gang Sushi Just one course will allow you to open a sushi restaurant. Click here to study online courses.
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Checklist before opening a restaurant. Think about these 10 points and you'll be successful!
The starting point for many people who want to do business or open a restaurant may start with a good location, capital to start, or a great menu or recipe that they think will make their restaurant survive, sell well, make a profit, and be popular. But do you know that there are many more details that you should take into account in order for your restaurant business to survive and make a profit as planned? We invite you to come up with a checklist of 10 things that shop owners must carefully consider before opening a shop. 1. Good location is half the battle. But if the location is not good, you must have a highlight. Every guide on opening a restaurant or doing business gives location as one of the first things to pay attention to. But what can you do if the location is good but you can't afford it, or if the good location is already snatched up by others? The answer is to create other distinctive features for your restaurant, such as being a hidden Thai restaurant that people will follow to take pictures and check in, and serving delicious and unique menus that people will have to travel out of their way to come and eat. 2. Know your customer group or target group. Customer survey must be done at the same time as competitor survey. You must know who the people who walk into your competitor's restaurant are, their gender, age, occupation, when they come to eat, and what they usually order. The more you look at these things in detail, the less chance of making mistakes will be reduced. Because some customer groups will have different thoughts and decisions from your tastes. For example, you have a location in front of a high school where kids like to eat simple but modern food at a reasonable price. But you open an old-fashioned Thai fine dining restaurant. You may have to do a lot of marketing to attract customers from outside the area instead. Because the target group close to you doesn't like your food. Therefore, get to know your customers or target group well so that you can serve according to their needs. 3. Know your opponents. Fight a hundred times and win a hundred times. Explore nearby shops in the area where you will open. What do they sell, how much do they sell, when are there a lot of customers, what is the decoration and atmosphere like? Especially the shops that sell well, these things will help you know what people in that area eat and what they don't eat. No matter how good our shop is, it will still lose to competitors who are stronger and more complete. Therefore, we need to know who our competitors are, what are the strengths and weaknesses of our nearby shops, and then find a way to fill those gaps by making our shop better. 4. You must know and truly understand what you are going to sell. Some products follow trends and then go away. People queue for only a short period of time and then they disappear. This type of selling may be good for those who do not expect long-term profits. But if you want your shop to last a long time, you must create your menu to have its own unique features. Know and truly understand what you are going to sell. Have consistent tastes and be meticulous in every step to make customers addicted and come back to eat repeatedly. 5. Cost and selling price Delicious recipes are something that everyone must have, but deliciousness must come with a selling price that customers can accept and a reasonable cost. Researching the selling prices of competitors to set your own price is a good thing and should be done, but don't forget to calculate your own food costs. Are the costs and selling prices in the same direction? Don't forget that when you look at competitors, you only see the front-end prices, but behind the scenes, you have no way of knowing how much they buy their ingredients for. Because passion alone is not enough to make your business survive. But what will make your shop survive in the long run is knowing the exact costs, both fixed costs and raw material costs, including the money used in the shop's circulation, and then setting the selling price to be appropriate, worthwhile, and profitable. 6. Plan your expenses well. Everything must be auditable and measurable. Before opening a shop, one thing that many people must do, but neglect, is to calculate the break-even point and plan income and expenses in advance. There is no plan for how much food we should sell for when renting the shop with this much rent and hiring this many employees, and how much the variable costs, such as food cost, water cost, and gas cost, should be. When there is no planning or forecasting in advance, starting a business is like being blind. When there is no profit, you don't know which way to solve the problem because there is no map for the right way. You should manage the financial system behind the shop well. Everything must have bills that can be checked. Otherwise, you will definitely face the problem that "no matter how well you sell, there is no profit left when you check the balance." Paying attention to details in terms of raw material prices and daily expenses is something that shop owners should not overlook. 7. Shop decoration style In this era where everyone has media in their hands, it can help promote our restaurants for free. In addition to delicious menus, the decoration of the restaurant is equally important. The more prominent the restaurant is, the more customers it will attract, which is a great helper in generating income. 8. Preparation of promotions It is undeniable that when you are in the real business field, there must be times when sales may not be as desired. Sometimes, promotions must be organized to help. Therefore, when you calculate food costs, you should leave some gaps for promotions because sometimes, doing promotions does not always mean releasing a new menu. Just pairing the old menu or reducing some prices to attract customers can be done and it works well. Special promotions during festivals or when there are few customers and organizing promotions to attract people to buy are always popular and get good feedback. Or you can use the method of organizing a set menu that is easy to order. Even though the profit per bill is a little less, sales will definitely increase. 9. Marketing plans must be clear. Delicious food can't speak for itself. As the restaurant owner, you have to announce your marketing and promotion plan to people. It has to be clear before you even open the restaurant. Nowadays, you can do marketing both online and offline. You can hand out flyers or run ads on Facebook. It depends on what reaches your target group better. Most importantly, don't forget to set a marketing budget. If you run your restaurant well, there will be many reviews from real users that can help promote your restaurant without spending a lot of money. 10. Have a good team. A good team can be achieved by either accidentally getting good people or by developing them in the crucible that you want. Clearly dividing the work duties, providing training, and providing good compensation will help you have employees who are willing to work hard to serve customers. Ultimately, this will have a positive effect on your sales. Having a good service mind will create a good first impression, which is another factor that determines that customers will definitely return to your store.
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Promote your restaurant and organize promotions to increase sales.
Promote your restaurant and organize promotions to increase sales. These days, no matter where you look, you see many new restaurants or roadside cafes opening up. With so much competition, what can our restaurants do that stands out and makes them different to attract customers? Because location or the deliciousness of the food cannot always guarantee that our restaurant will survive. If you are confident that you have something good but no one knows about it, it would be a shame. Come learn the steps that will help your restaurant sell well and survive this economic situation safely by promoting your restaurant professionally, along with techniques that will make your restaurant well-known. Let's take a look at strategies for creating cool promotions that will help your restaurant's sales skyrocket. To please value-for-money customers Of course, there will be a group of customers who, before deciding to choose a restaurant, will search for a good promotion or special offer to make every purchase worthwhile. Therefore, stimulating sales for the store with promotions is a good magnet to attract customers who are good at splurge, such as making a point card to receive a discount when purchasing a certain amount, or a worthwhile promotion like 3 for 2 for buffet restaurants, including liking and sharing the store's page or tagging friends on Facebook to receive free food or drinks in the store. These are all great tricks that can be selected and used according to the situation. In addition to helping to create excitement, it also helps our store become known by word of mouth from customers, which is much more reliable than advertising. To please celebratory customers Special promotions such as Valentine's Day, New Year's Day, or customer birthdays in the store can be used as a point of attraction to increase sales of the store. Don't forget to create an atmosphere by decorating the store according to important festivals. You may hire a small band to help create color from time to time. Also, arrange a special menu that can only be ordered during that time. Have a special drink promotion for Happy Hour or surprise service from the store with a special dish with birthday candles or a cute message sign. This encourages customers to come to the store with a large group of friends and family. During special times like this, there must be a chance to take a photo together and post it on Facebook with a check-in at the store. This is considered an unconscious advertisement that attracts new groups of customers who want to try the services of the store. To please active customers Don't forget to penetrate the market and appeal to the customer group that loves fun activities, especially the retired customer group who want to find activities to do in their free time and the New Gen customer group who like to spend their free time learning new things. These 2 groups are the target groups that like to take pictures of their interesting activities and share them on social media. Therefore, the shop should organize activities that meet the needs of these customers, whether it's a workshop teaching easy cooking like bakery menus in a dessert shop or a course teaching handicrafts like teaching drawing or decorating trees in a cafe-style restaurant to create color and increase interest in the shop. We can teach by ourselves using our personal experience or invest a little by inviting experts to teach at the shop, which is even better. It works for both customers who are interested in joining the activities through the shop's public relations and customers who are so impressed that they have to follow the progress of the shop via the fan page. There are shares and word-of-mouth, increasing the channels to know more about the shop. In addition to getting sales from the food in the shop, there is also sales from selling courses.
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Close the money leakage loopholes that the owner never knew about and the employees never told.
Which business owner has ever experienced disappointing profits despite selling very well? Did we miscalculate the price or overlook something? If you have tried to find every cause and still can't find the problem, try to observe the behavior of the employees in the shop. Because it's not just us who can receive money or access the ingredients. Every step of running a restaurant requires how many people to work. This could be a money leakage loophole in the business caused by dishonest employees who play tricks, whether unintentionally or intentionally out of necessity. All of these are problems that the owner doesn't want to happen. Because the problem of money leakage, even a small one, can escalate to a big point that is difficult to fix. Let's look at the reasons that cause profits to shrink from close employees in order to plan for timely monitoring. Since our shop sells well, our shop must make a profit. Don't let anyone steal it. Secretly overprice the cost or collude with suppliers Sometimes, the shop owner has to assign the responsibility of paying for the products to an employee, which can lead to problems. For example, an employee buys products for the shop exactly as ordered but does not list the actual price, receives a discount from the shop but does not tell them, or secretly adds the price and pockets the difference. Even if a cash receipt is attached for inspection, do not forget that the wicked employee may forge it or collude with the supplier to issue an invoice at an unreasonably high price in order to steal the difference. Therefore, the shop owner must frequently go out to buy raw materials to check the market price by himself. He must also be the one to contact the supplier who orders the products himself to prevent any hidden costs that may occur later, or buy from sellers who clearly state the price and issue receipts correctly and reliably. Sneaking food into the restaurant or secretly taking things home from the restaurant Owners who neglect to regularly check their stock in the store may face losses because their employees steal their ingredients from the kitchen, whether it is by taking fresh ingredients such as vegetables and fruits from the refrigerator home, taking prepared food to eat behind the shop, or telling the owner that they bought 10 kilograms of pork but the actual weight is only 8 kilograms and secretly taking the difference as their own. These problems can be solved by having a standard calculation formula and checking the stock regularly. Because if we have a formula, we will be able to calculate the ingredients used according to the amount of dishes sold. And when checking the stock, the remaining amount should be close to the number from the calculation. If the calculation results in the amount used being very different from the counted amount, there are two possible causes: there is unnecessary waste or there is corruption. Although it may seem fussy and time-consuming, it allows us to find out the problem quickly, preventing it from escalating, and it also shows the owner's seriousness towards his employees that we are strict and always checking. Stealing daily sales revenue or using store money for personal expenses Often, the shop owner is not available to watch the shop all the time. Almost every shop usually hires a cashier to take care of the shop's finances. A possible problem is that the employee is dishonest and secretly takes the cash that should be the shop's profit for personal expenses. Some may steal seriously or just ask to use it first and then return it. This is a big problem that can lead to a lawsuit. Therefore, do not be complacent. Check the sales account regularly. If we have a POS machine, it will make it easier because every time a sale is made, the sales must be recorded. When closing each day, the employee must send the total amount according to the closing account. Another measure is not to leave too much cash in the shop. It must be specified how much change in the drawer and emergency funds must be. And the sales amount must be sent to the shop owner or deposited into the shop's account every day. This will help reduce the damage in the case of large sums of money being embezzled. And if you are not often at the shop yourself, you should install a CCTV camera in the shop to help monitor behavior and check the situation in the shop. You can invest in having a partner or close relative take turns being the person taking care of receiving money.
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Hot kitchen, cold kitchen, how necessary is it to divide zones? You must know this before designing a restaurant!
If you are deciding to open your dream restaurant, there are many important factors that you need to pay attention to. From cost planning, profit target setting, restaurant concept and food menu. Including store design, which business owners like us must plan everything carefully. Because the store structure needs to be laid out from the very beginning. Especially the kitchen, the heart of running a restaurant, must be designed efficiently and meet the needs of our restaurant's food style as much as possible. So what is a good kitchen? What about a hot kitchen and a cold kitchen? How important are they? For those who are planning a restaurant, come and learn about them first. Proper kitchen proportions of restaurant space When dividing up the kitchen or food preparation area of a restaurant, you should first know who your target audience is. To know the number of customer-facing areas or the number of customer orders per day, the basic and popular proportions are: Calculate the total shop area of 100% and reserve the kitchen area at 30% for a normal-sized shop or 40-50% for a take-home shop, etc. In particular, the location of the kitchen must take into account the water system, drainage pipes, ventilation, and the connection point to the customer lounge. or the food serving route, which at this point may be a limitation for expanding the kitchen size in the future. Division of usable space in the kitchen A good kitchen should have clear divisions for use, for ease of cleaning and readiness for preparing food each day. It is usually divided into a storage area for storing raw ingredients, a fresh food washing area, a dishwashing area, an ingredient preparation area, and a cooking area. If our kitchen can be divided into distinct zones, the kitchen will be neat and tidy and easy to keep clean. Our food will be clean and sanitary, which is good for the quality of each dish before serving to customers. The restaurant owner can adjust the position. The use of each zone should support the characteristics of the menu in the shop. However, it depends on the suitability and convenience of use. The importance of hot and cold kitchens The key to running a restaurant business is good food standards, such as taste and cleanliness of the restaurant. Therefore, we should maintain the same standards. Therefore, it is important to pay special attention to clearly separating the work areas in the kitchen. This will help reduce the chances of food errors caused by temperature and hygiene. Or other reactions that will cause the quality of our food to change. We can divide the types of kitchen into 2 types according to the cooking process as follows: Hot Kitchen It is a kitchen that supports the process of using heat to cook food with various ingredients, whether it is boiling, steaming, frying, stir-frying, stewing or grilling, etc. part Cold Kitchen It is a kitchen that supports cooking processes that do not require heat, often involving smoked ingredients, fresh vegetables, and fruits. Or related to ingredients that have already gone through a hot cooking process, such as cooked shrimp, boiled eggs, etc. In this cold kitchen, the focus is on making salads, decorating dishes, or chopping ingredients, etc. Kitchen design for restaurants with limited space If our shop is a small restaurant with limited space, the business owner should only pay attention to the heart of the kitchen, which is to make it an efficient kitchen for users. Clean, hygienic, and meets the needs of the shop, such as a coffee shop with a cold kitchen area for making sandwiches just behind the counter. But we have prepared more space to accommodate customers than other areas or made-to-order restaurants that have a hot kitchen at the front of the shop and adjusted the proportion of the cold kitchen for cutting ingredients. Only the space left on the coffee table near the stove.
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Online Marketing: A Tool to Solve the Problem of Location Not Making Money
If you are thinking of building a future with a restaurant business, in addition to investment and the secret weapon of the food taste, the location is also a major factor that will be the door to our success. But if the location of our restaurant is not the dream location, whether it is quiet or in a mysterious alley, it is difficult to move because of limited funds or having to take over the family business, it is depressing to the point of starting to give up. Don't just sit and wait for fate to be on our side. Our own brains and hands are what will create profits to flow to us. Let's learn interesting online marketing techniques using social media as a tool to make our restaurant known until it becomes very famous! Make your store known on social media Why wait for customers to come to you? Announce yourself to the world by creating a page for your restaurant on Facebook, website, and Instagram. In addition to creating a convenient and fast way to communicate with customers, it is also a way to directly advertise your restaurant and reach your target group of customers. Just be meticulous about taking amazing photos of your food, making interesting clips, maybe invest in hiring a professional to edit it, and upload it to your page regularly. Instead of spending on a big billboard at the entrance of your alley, invest in promoting your restaurant on social media channels instead. If you are confident that your food is really good and you post mouthwatering photos like this, no matter how far away your restaurant is, foodies will want to come and try it. Join Food Delivery Partners Add a channel to receive orders from customers with online food delivery applications, such as Grabfood, Lineman, Get or Foodpanda, to provide more options for customers who are not convenient to come to the restaurant. This is considered an expansion of the customer base. Distance and location of the restaurant will no longer be obstacles to deciding to try the food at the restaurant. The application process is easy. Just apply directly with the application of your choice. Don't forget to select the outstanding menus that will be listed as food items with clear prices. Moreover, if there is a program organized with the application, our restaurant will appear on the participating restaurants. This is considered online marketing that is an investment that shows results. It helps generate income for the restaurant without having to wait for sales at the store alone. Pin your store location on Google Maps Is our shop pinned on Google Maps? We already have a shop name and promoted the page until it is well-known. But if we don't know how to get to the shop, how will the food delivery or direct customers reach our shop? Let's start the process from downloading and opening the Google Maps application and searching for the location of the shop. Edit the point where we are, enter the shop name that we have thought of that is unique, and follow the steps. In no more than 2 weeks, our shop will appear prominently on Google Maps. Don't forget to take a beautiful photo of the shop front and check in by entering the shop's location when posting for the convenience of customers who follow the Google Maps guide from our page. Marketing is essential for restaurants. Online channels are new things that help restaurant owners have more opportunities to reach customers. But restaurant owners must not forget to allocate a budget for this because if you want to make results, you may have to pay for some things. And you must have the right mindset that marketing money is an investment that will bring income back to the restaurant. And before spending money on any channel, you should think about the results that will be returned to you in order to make the investment as worthwhile as possible.
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3 days of good sales, 4 days of no sales. How to cope when sales are not consistent!
Another headache that restaurant owners have to face is inconsistent sales. Some days, sales are very good, with customers coming into the shop all day, but some days, there are no customers, causing a total loss. This is not a good sign for a restaurant, because if it continues like this, there is a chance that customers will continue to disappear, to the point of having to close down. Therefore, you should quickly fix the problem by finding out what the cause is, and then gradually plugging the holes one by one. The first group of problems is Sales are not stable Because it is caused by internal factors of your restaurant, not by customers or competitors, which results in customers who have eaten before not coming back to eat again. Those problems include: • Food tastes worse or tastes inconsistent. Imagine if you ate at your usual restaurant, but suddenly the taste you experienced was not the same. Some days the taste was delicious, well-balanced, some days it was too salty, some days it was too sweet, and the next day it was too sour. Would you want to continue eating at that restaurant? Since there are so many delicious restaurants to choose from, I believe you will definitely say goodbye. Therefore, when you open a restaurant, you should control the taste of the food well. Try to develop recipes in a repeatable format, record the standard recipe, what to put in how much, along with the steps, and train your staff to cook food to the same standard. • Service is getting worse When eating in a restaurant, no one wants bad service. Otherwise, no matter how good the taste is, if the service is worse, customers will be ready to leave. I believe that your restaurant wants to serve customers well. But the problem often occurs when there are more customers, the service is not fast enough, the food is served slowly, the service quality drops. This must be solved in the restaurant management. We must find a way to cope. If there are many customers, how will we serve fast and maintain good quality? Are there enough staff? How are the service staff? Are they polite? What are the immediate solutions? We must teach the staff about these things, including checking the atmosphere and cleanliness of the restaurant regularly. • Raise prices until customers see that it is not worth it. It is normal for restaurants to have to increase their prices somewhat because the cost of raw materials is more expensive due to inflation in the economic system, causing food prices to have to be adjusted accordingly in order to maintain the restaurant's profit base. But be very careful not to use this opportunity to increase prices too much until customers see that it is "not worth it" because do not forget that in this era there are many restaurants to choose from. Going to eat at another restaurant that has equal quality but is cheaper is "more worth it" in the eyes of customers. As for the second group of problems... is Sales are not stable Because it is caused by external factors, which are diverse, ranging from the economy, society, values, customer behavior, competitors, etc. But here we will only talk about factors that can be controlled and corrected, including: • Competing restaurants In the past, the problem of competitors was limited by space and location. They were usually competitors who were the same type of restaurants that opened in nearby areas. Simply put, they were stealing customers from that area. But these days, the problem of competitors is much wider because there are online channels, which make it even easier for customers to access restaurants. And now that customers choose restaurants based on reviews on the internet, the chances of customers running away from your restaurant are even higher. So, the first thing is that you have to keep up with the world. What is the standard for restaurants in the cyber world? You must have it. When other restaurants promote on Wongnai, partner with Line Man, and list their information on Google Search, you have no choice but to do it too. Next, you should make yourself different from your competitors. Instead of competing head-to-head, tooth-to-tooth, with only the price and taste of the food, for example, if your shop targets teenagers who like to take pictures to show off, you might try decorating the shop to be unique, creating a theme, creating a gimmick in the shop, creating beautiful photo corners, and creating a unique atmosphere, etc. • Customer behavior Many people may wonder why customers still don’t come back to eat again even though they have a favorite restaurant. There are many times when you choose to eat at a “new restaurant” even though you don’t know if that restaurant can compete with your favorite restaurant. Because eating the same food for a long time can get boring. Furthermore, since there are many restaurants to choose from and the reviews of restaurants on the internet in the previous topic, it is clear that customers these days have the behavior of “trying new things”. Even if your restaurant has consistent food taste and service, sales will still not be consistent. Creating a strategy to increase sales Therefore, it can be very helpful in cases like: Membership system creation, points collection When the points reach a certain amount, they can be exchanged for delicious food, desserts, or drinks. This method will attract customers to come back and eat more often, and it also helps collect customer data for further marketing. Lunch set menu arrangement It helps to increase sales throughout the day and also helps to manage raw materials very well. Increasing sales channels For example, delivery will help attract more customers who are not comfortable eating out or at work, and will help maintain sales during unfavorable weather conditions. Time-limited promotions In some cases, if you can identify a pattern, this can be very helpful. For example, if you have data showing that customers tend to be less frequent on Wednesdays, you might run a special promotion on that day, such as 20 percent off or free shipping on Wednesdays only. The most important thing! Finally, solving the problem of inconsistent sales will not happen if you do not record and analyze sales regularly. Because if you do not measure the results, you will not know when sales drop, on which days, making it impossible to analyze the real cause, leading to the wrong problem solving. Therefore, the most important thing is that you should make a sales record table and analyze it regularly. MHA has created a course that teaches this specifically in a step-by-step manner, which is... Sales Projection and Analysis “The formula for analyzing sales to get more profit than expected” A course that will teach you to explore the back office, record and analyze sales to determine a strategy to increase sales accurately. For those who are interested, follow at https://makrohorecaacademy.com/courses/sales-projection-and-analysis/
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Increase sales by a hundred thousand per month with additional menus
Have you ever noticed that when we go to eat at chain restaurants, most of them tend to promote selling appetizers? That is because the behavior of most Thai people tends to be interested in the main course menu. Therefore, if there is no promotion of selling additional menus, the opportunity for the restaurant to increase sales will also disappear. In reality, one customer can order a main course menu plus an additional menu or an appetizer menu, depending on what techniques the restaurant uses to invite customers to order additional additional menus. Strategy to increase sales with additional menus The first thing that the shop must do is set a goal for what additional menu items they will sell that month and how many percent they will increase sales from that additional menu items from the original sales. For example, the shop used to sell gyoza as an additional menu item at an average of 5% of revenue. Next month, the shop sets a goal to increase revenue from gyoza sales to 10%, which is an increase of 5% from the original. Once we have a goal of what additional menu items we will focus on selling this month and how much we will sell, the next step is to enter the plan and process to achieve the goal. For example, in September, we want to increase gyoza sales from 5% to 10%. ♦The total sales of the shop in August are 100,000 baht. ♦Gyoza sales are 5%, equal to 5,000 baht. In September, we set a goal to increase gyoza sales by 10%, which means we have to make gyoza sales in September 10,000 baht, an increase of 5,000 baht from August. ����The price of a plate of gyoza is 50 baht, which means we have to sell 200 plates of gyoza per month, an average of 7 plates per day. When we know the target number of the mission, we will be able to plan to increase sales, for example: 1. Production of tabletop menu media 2. Let the staff help promote sales. How many dishes can each person receive per day? You should set a limit for each order taker to prevent pickpocketing. This is just an example of one additional menu. If each month the shop sets a goal to increase sales with this method for beverages and desserts, it means that in that month the shop will have additional income from 3 additional menus at the same time. Or, arranging a set menu for customers is another way to increase sales from additional menus. For example, normally customers come to eat a single dish, such as 1 bowl of waterfall noodles with 1 glass of plain water. Try making a great value set of 1 bowl of waterfall noodles + 1 plate of fried wontons + 1 glass of herbal water. If the shop makes its own herbal water, it should be made into a set menu to promote sales because the cost of herbal water is quite low and the profit is much higher than plain water. In arranging a set menu, choose a menu that is easy to make, not many steps, and the price per set should not be lower than the average per head of the customer to create an opportunity to increase the amount spent per person per table. One principle is that when customers come to our shop, it means that we have the opportunity to earn income from customers. It depends on the shop to find a way to make customers willing to pay more than just one menu. However, any sales promotion must be based on customer satisfaction.
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Do I need to register a business to open a small restaurant?
Is a commercial registration required for small restaurants? It is one of the questions of entrepreneurs and potential SME restaurant entrepreneurs whether opening a restaurant requires registering a commercial registration or not. If adhering to the principles of correctness, when we open a restaurant or conduct any business, we must register a commercial registration in accordance with the law. It is a registration to inform that we have started a business legally and openly, have a proper location and a name in the system of the Ministry of Commerce. There are 2 types of commercial registration: natural persons and juristic persons ▶️ Commercial registration of natural persons For business registration, individual type, or what most people call a commercial registration, in law, the Commercial Registration Act of 1956 stipulates that individual restaurant operators must register a business within 30 days from the date they start operating the restaurant. If the restaurant is located in Bangkok, you can apply for a commercial registration at the district office where the restaurant is located. In the provinces, you can apply at the municipality or sub-district administrative organization where the restaurant is located. There is a commercial registration fee of 50 baht per copy. Once the commercial registration is complete, the commercial registration certificate must be displayed at the office in an open and easily visible location. A signboard with the shop name used for commercial operations must be displayed in front of the shop and branches (if any). Businesses that register as individuals must submit Form Por.Ngor.Dor. 94 in the first half of the year and Form Por.Ngor.Dor. 90 in the second half of the year. As for VAT, entrepreneurs with an income of less than 1,800,000 baht per year do not need to register for VAT, or they can register. However, if everyone has an income exceeding this amount, they must register for VAT. By submitting a VAT registration application (Form Por.Por.01) Documents for business registration (individuals) You can download it at this link. http://www.dbd.go.th/download/downloads/01_tp/form_tp.pdf ▶️ Registration of a commercial entity Or called company registration, it is more complicated than individual commercial registration. Because it must be done in accordance with the Civil and Commercial Code on partnerships, which requires a promoter to establish a company, prepare a memorandum of association, determine the capital to be registered and find investors to buy shares in the company. Determine the share value, such as registered capital of 1 million baht, divided into 10,000 shares, price of 100 baht per share. As for each shareholder, how many shares can be held is up to the agreement. Shops located in Bangkok can apply for registration at the Central Company Registration Office, Department of Business Development, Ministry of Commerce, or the District Commercial Registration Office. As for provinces, they can apply for registration at the Provincial Commercial Registration Office. The company registration fee depends on the amount of registered capital, which is 50 baht for every 100,000 baht, minimum 5,000 baht, and maximum 25,000 baht. Documents for business registration (legal entity) You can download it at this link. http://www.dbd.go.th/news_view.php?nid=369 It doesn't end there! For the registration of a commercial entity ✔️ Must appoint at least one licensed auditor to be an auditor to audit the company's accounts. ✔️ Company directors are responsible for preparing accounts, balance sheets and profit and loss statements every 6 months of the accounting period, with an auditor certifying their accuracy and submitting the balance sheet to the Partnership and Company Registration Office. The profits from doing business must be included in the calculation of corporate income tax. If the loss or profit does not exceed 300,000 baht in a 1-year accounting period, no tax is paid. If more than 300,000 baht but not more than 3 million baht, a 15 percent tax is paid. If the profit exceeds 3 million baht, a 20 percent tax is paid . Summary of the advantages and disadvantages of registering a commercial entity as an individual and as a juristic person | | Individual | Legal entity | Advantages | · Easy to set up by one person · Freedom of decision-making · The owner is the sole responsible person · Few legal requirements · Easy to close down the business · Low administrative costs | · A legal entity, separate from the shareholders · Shareholders are liable only for the amount invested in the shares · Can buy, sell or transfer shares to other persons · If a shareholder dies or sells his shares, the company can continue to operate without any obstacles · Reliable, easy to borrow money to expand the business · Pay less tax than individuals | Disadvantages | · The owner must take on unlimited debts. · Lack of business credibility. · Difficult to obtain funding. · Decisions are made by one person, not careful. · The business may not be long-lasting and not continuous. · Disadvantages in terms of taxes. · Employees have limited advancement. | · Complicated establishment procedures. · High management costs. · Must have at least 3 investors. · Must have detailed accounting. · There are quite a few legal regulations involved. · It is quite difficult to close down the business.
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Hiring a blogger for reviewing: What do shop owners need to consider?
One of the biggest problems for restaurants, beverage shops, SMEs, especially standalone shops is “no customers”. But the point I want to ask back to the entrepreneurs is: "have no customers" Or that “Customers don’t know your store.” No matter what business, no matter what era "marketing" It is essential for entrepreneurs to give importance to Why do some restaurants in remote locations with inconvenient transportation have many customers? That's because the restaurant has good marketing, which is one of the marketing tools that has a great influence on the decision-making of today's consumers. Is it a “reviewer” or “Blogger” But wait, if you are interested in hiring a reviewer, we want you to read what we will tell you to the end. So that hiring a reviewer will be effective, with lots of customers, soaring sales, and profits. What good things do you have for him to review? The first thing to think about when hiring a blogger to do a review is what is so good about our restaurant? What is the interesting story? How is the restaurant's signature menu different from other restaurants? Is there any aspect of the restaurant's atmosphere that should be highlighted? You have to find your unique selling point first. Whether it's 1 point, 2 points, or many points, it's up to you! To create a story to review. If the shop has been open for a long time and has been reviewed many times, and you want to review it again, you should find new menus to create new selling points. Having a Unique Selling Point will help create special interest so that the review is as effective in marketing as we want. Operations, are you ready to handle it ? It would not be good if after reviewing, there are customers all over the shop, but the management system is not ready, there are not enough employees, and the ingredients are out of stock instead of being good, it becomes a nightmare. Therefore, the next thing to consider when thinking of doing a review is that the operation must be ready to handle the number of customers who are likely to come more than normal. There must be enough employees to provide service. The employees must be ready to answer various questions from customers. The ingredients must not run out before closing time. As for the kitchen, check the readiness of various equipment, the POS system, and check its stability. Importantly, the quality of the product and the atmosphere of the shop must be in the same condition as the review. Because we must not forget that the review is an advertisement. Customers come because of what they see. Therefore, when they come, they must be impressed beyond expectations. So that they will become regular customers and ready to tell others that “This shop is really good.” Conduct measurements to evaluate the effectiveness of the blocker. When hiring a reviewer, there should be an evaluation of their work so that we know how effective each blogger is. In the future, we can plan to allocate marketing budgets to do reviews effectively. An easy way to measure performance is to give each blogger a promotion. Blogger A has one type of promotion, and B has another type of promotion. When customers use the promotion, we will know which blogger they are from. I must say that this evaluation method is used as information to consider when deciding to use the blogger’s services in the future. However, the real heart of doing a review is communicating the story of our shop to a wider audience. Customers may not have used the service at the time of the review, but they will recognize and remember it when they have a chance to pass by and stop by to use the service. Choose the right time for your review Every time you do a review, the owner should be at the restaurant to check the quality of everything in the restaurant. Every dish must be up to standard. You shouldn’t do anything extra special just to review it. Because when the customers come, if the food doesn’t look like what was reviewed, it will be a problem later. Another important point is to choose the right timing for the review. Many people hire people to do reviews during times when there are fewer people because they think it’s convenient. But from my perspective, I want you to think about it. The image of an empty restaurant with no people that was reviewed, and the image of a restaurant full of customers that looked lively that was reviewed. Which image makes you want to try it? It must be the image of a crowded restaurant. Therefore, choose to do a review during peak times to get a more interesting atmosphere. Coordinate with the bloggers to understand which angle they want. The restaurant should arrange it. Don’t be afraid of losing customers because what you are going to do is marketing that must be effective. The restaurant’s duty is to prepare everything so that the blogger’s work is not interrupted and does not affect customers. Budget Matters Most of the time, when restaurants think of promotions or any form of marketing, it usually comes from the reason of poor sales. The meaning is that when sales are poor, working capital will start to have problems as well. Therefore, when using capital for marketing, one must be careful about the results and the impact on working capital. Therefore, I would like to suggest that you should not do marketing only when the shop’s sales are low because the results may not be as expected due to limited budget. Instead, start planning your marketing from the beginning of the year. Allocate the marketing budget into the shop’s costs every month. Allocating a budget for marketing continuously is better than squeezing the budget in lump sums at intervals and then disappearing. These are 5 guidelines for restaurant and beverage shop operators to consider when considering hiring for reviews. It must be emphasized that the menu images and restaurant atmosphere images that are reviewed must be real and exist. Customers who come must see what they see. Therefore, do not try to set up something that does not actually exist just for the purpose of doing a review.
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Raw Material Guru: Real Meat Lovers, How Well Do You Know the Grades of Beef?
If you are looking for a way to impress your customers by serving the best quality, most delicious flavors, and the most tender texture, you will need to be very careful about choosing your beef. Let’s get to know Marbling and the grading of beef. What is Marbling? White fat is embedded in the muscle bundles that can be seen with the naked eye as small lines distributed within the muscle, resembling marble. The fat embedded in the muscle bundles makes the meat softer, helps lubricate when chewing and swallowing the meat, and stimulates the secretion of saliva, resulting in a moist feeling in the mouth. Meat with fat embedded in the muscle bundles feels moist. High-grade beef will have a high amount of intramuscular fat. What is Artificial Marbling? For reasons of market competition, artificial marbling has been created in beef. This is by injecting animal fat or vegetable oil into lean meat to make the meat look more beautiful and appetizing. This method is not harmful to consumption. The USDA (United States Department of Agriculture) estimates that fat-injected meat has no different properties from uninjected meat. In addition, research from West Texas A&M University stated that beef injected with pork fat has higher consumer satisfaction scores than uninjected meat. The conclusion is that it is not harmful. Therefore, in addition to serving the quality and premium quality of the ingredients, you must also create an impression with the creation of a delicious beef menu. I assure you that beef lovers will definitely want to try it. The grading of beef uses a standard for measuring the marbling in the meat, called BMS or Beef Marbling, which can be seen with the naked eye, making the meat soft when chewed and lubricated when swallowed. In Japan, there are 12 levels of Wagyu beef grading standards, from level 1 which is free of marbling, to level 12 where the steak has fat distributed evenly and beautifully in the piece of meat. Premium grade meat is A5 or meat with marbling level 8 or higher. As for Australian meat, Meat Standard Australia has set 10 levels of marbling standards, from 1 to 9+, with Australian premium grade meat at level 9. As for the United States, the USDA has set standards that divide beef into 3 levels: Prime or Excellent It is the meat that consumers accept the most and is very delicious. It is a part that comes from young cows that have been well-raised, resulting in excellent quality meat. The meat has fat spread throughout, making the meat soft, juicy and tasty. Choice or best It is in demand by most consumers because it is high quality meat with less fat than premium grade meat. Most of the meat produced when graded is in this grade and is often used for roasts and steaks, especially from the sirloin, ribs, hind leg, neck and shoulder, which are often braised and baked. Select or middle and general class It is a meat with little fat and medium quality. It is mostly red meat. It is quite tender but the taste is quite mild and it is not juicy. This grade of meat is desired by consumers who prefer to eat only red meat or meat with little fat. In addition to looking at the marbling level, other factors are also taken into account, such as the age of the animal, which affects the tenderness and toughness of the meat, the firmness of the flank or the firmness of the surface of the red meat, the color of the meat, and the ratio of muscle, bone and fat in each part of the carcass, which must be appropriate.
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How to organize a lunch set menu without losing money?
Lunch is the time when most restaurants lose their chance! Because lunch is not a celebratory meal, and most people come to have lunch with a few colleagues or just one person, they tend to order something easy like a single dish. Restaurants that do not design their menus to meet this need will unfortunately miss out on the opportunity to generate income, leaving many empty tables. Designing a lunch menu as a set for easy eating can help solve this problem very well. Because in addition to attracting people to the restaurant, it also helps to sell raw materials in stock very well. This results in both more income and less waste expenses. Therefore, overall profits can easily increase. Today, MHA Makro HoReCa Academy has a method for organizing a lunch set without losing money for everyone to try and apply to their own restaurants. 1. Check the menu before setting up a set. Before we arrange a lunch set, we must start by looking at the sales data of each menu in the shop, which menus are popular and which menus are not so popular, so that the lunch set that comes out meets the needs and meets the needs of the target group the most. For example, if the fried chicken menu is very popular, while the vegetable salad menu does not sell very well, we may arrange a set by highlighting the fried chicken menu and adding vegetable salad as a side dish, etc. 2. Arrange a set menu with appropriate quantities. Setting up a set menu is not just about putting together different menus and that’s it. In fact, we have to consider the appropriate amount of food in the set, such as how much is appropriate, how much of each type of food should be in proportion, depending on the restaurant’s strategy and target group. For example, if the restaurant is near an office building, it should focus on a set menu that is easy to eat, convenient, and saves time. It could be a single dish + drink + dessert, made in a quantity for one person, etc. 3. Calculate the costs incurred. After setting up the set menu, the cost of each set menu must be calculated. The food cost must be controlled at 35%. For many restaurants that have extended their opening hours from selling only dinner to opening during lunch, they must also consider the operating expenses when customers come to eat, such as water, electricity, and staff costs. Otherwise, forgetting to calculate the cost in this section may result in a mistake. What they thought would increase profits by opening an additional round of sales turned into a loss. 4. Set prices that are appropriate for your target group. Price is another factor in deciding whether or not to buy food in the restaurant. Therefore, we should study the information of our target customers to see what their “affordable price” is. Explore shops in the same area, especially shops with many customers during the day, so that we can use that number to calculate how much each set of lunch menu we make should cost to be the most suitable for our target customers and also cover the various expenses that may occur. There are still many secrets to setting up lunch sets and calculating the right price for our restaurant that many people don’t know. All restaurant owners can learn the techniques of designing a menu that is suitable for their restaurant from Makro HoReCa Academy in the free online course! “Menu Design: Design a Menu to Win Hearts and Earn Money Like a Pro” Click! https://makrohorecaacademy.com/courses/how-to-create-recipe/ For entrepreneurs who are not yet members of Makro HoReCa Academy, sign up for free to receive the right to study online courses for free. Click! https://makrohorecaacademy.com/account/
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Where do they find their employees?
Restaurant staff are not hard to find, but quality staff are not easy to find. If you are a restaurant owner, have you ever wondered where restaurants with good staff who love to serve find their staff? First of all, you should understand that finding quality staff to work with us does not depend only on the source we look for. It also depends on our restaurant. In other words, before recruiting staff, we must have good staff selection standards and take care of them first. Employees who work hard and want to grow in their roles naturally want to work with quality restaurants with good standards. After we have set our standards, it is time to search for staff from various sources to select. In the past, we might have to put up a sign in front of the store and wait for people to see it. But nowadays, we have many applications and websites that act as a middleman to find jobs. Let's see what these tools are. 1.Line Job If you are already using Line, this service is very convenient because Line Job is a service that provides people through the Line application. There are approximately 42 million people who use Line throughout Thailand. The job positions focus on service-level employees, such as service staff, receptionists, cashiers, etc. The advantage of Line Job is that we can post jobs for free, with no charges. We only pay when we look at the applicants' details. We can also add unlimited admins for free. Once we have people, we can contact them through Line. This is a must-have for anyone who is already using Line. 2.Helpster Thailand Helpster is another job placement service that matches operational staff with businesses. It emphasizes convenience and speed. But the advantage is that Helpster does not only act as a middleman between companies and job applicants. It also aims to improve the labor market by selecting employees or partners with suitable qualifications. The process starts with interviews, tests, and background checks. We can choose to select ourselves, give satisfaction scores, or let the Helpster team do it. Employees who pass the check will receive a Verified Staff band, which helps entrepreneurs and companies reduce the effort in selecting. What's more, you can also check whether employees actually come to work at the company via GPS in case it is inconvenient to come to the store or office. 3.Facebook Group Since Facebook is familiar to Thais and is a medium that people often use, Facebook Groups are a suitable place to find employees through various groups related to that job position. The advantage of using Facebook Groups is the “freedom” in posting job announcements. We can freely create ideas, such as posting pictures, text, or even videos to attract those interested in applying for jobs to contact us without any restrictions. But don’t forget to follow the rules and etiquette of each group. Examples of popular Facebook Groups for finding restaurant employees include “Chefs, Cooks, Finding Jobs + Jobs Finding People” ( https://www.facebook.com/groups/634000369971133/ ), “Finding Jobs + Hiring Workers. Cooks/Chefs/Assistants/Restaurant/Hotel Employees 2014” ( https://www.facebook.com/groups/358611414338526/ ), etc. 4.JobBKK A large and popular job search website with the advantage of having more than 200,000 updated job positions, 50,000 positions ranging from staff, managers to executives, allowing entrepreneurs to find a variety of job positions. Companies and shops can register to use the system's services at every step, from job search, interview scheduling, chatting between entrepreneurs and applicants. In addition, JobBKK also has a variety of data filtering systems, such as dividing applicants by region or occupation, etc. 5.JobThai Another popular job search website that may not be as big as JobBKK, but still has over 95,000 updated job positions, covering all levels from staff to executives. One of the advantages of JobThai is its user-friendly interface, which is clearly visible. It is divided into only 2 main menus: “Find People” and “Find Jobs.” Resumes are sorted by age, education, field of study, and region, making it suitable for those who are not familiar with job search websites or are not comfortable with websites with complicated interfaces. All of these are just some of the channels for recruiting employees. However, business owners should use many channels together, including both traditional media such as storefront announcements and modern media as mentioned above, because qualified applicants may not have left their resumes online. Also, you should not trust the selection process of various websites and apps too much, but should also give more importance to your restaurant’s interview process. This will help reduce selection errors and ensure that you get quality employees with the qualifications that all restaurant owners want.
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The idea of selling food in Line Group is very hot!
I believe that right now, there is probably no one who does not know the Line application. Especially if you are a business owner, you must know it well because Line has a Line@ function specifically for business owners. We can use it to benefit our business in many ways, including: You can connect with people who are already using LINE immediately. You can broadcast all your followers at once. You can chat one-on-one like a private Line. You can collect points through the application. From these benefits, many online merchants have closed their sales on Line. However, Line is changing its service fees, causing us to pay more even though we get the same amount. Today, I have a good idea using another function in Line that doesn't require a service fee and, more importantly, is very easy to use. Everyone already has it and a lot of it, but they never see its importance. It's suitable for anyone who wants to start selling food online. That function is: Line Group Can Line groups really sell food? Here is the answer, and let me tell you through this case study… Ms. A runs a restaurant. She has a daughter studying in primary school at a famous private school. Her homeroom teacher has all the parents of her students in a LINE group set up by the teacher to send news about their children to all the parents. Everyone in the LINE group shares their stories with each other, which makes Ms. A realize that most children do not eat breakfast because their parents do not have time to cook for them. So Ms. A came up with the idea of selling food to these parents, and many parents are interested. However, Ms. A analyzed that elementary school children are growing up, so they need to receive complete nutrition to please their parents, but they also need to be cute and fun. So Ms. A researched and made a Japanese lunch box that is both cute and unique. When Ms. A took her daughter to school in the morning, she brought the lunch box with her. With her analysis and care for the diners, the children all liked it. When other children saw this cute and delicious lunch box, they wanted to have it too, which led to the expansion. In addition, what made old customers impressed was the creativity in changing the menu every week. It is convenient, clean, nutritious, diverse, and most importantly, delicious. All of these are factors that lead to success. It can be seen that Ms. A's idea for selling food started from a small Line group. She used existing things to think and analyze, starting from her own ability to help solve customers' problems, to the characteristics and preferences of customers, which led to a business with a large number of customers supporting her. The idea of selling food in a Line group is a very interesting idea at present. Because groups of people in the same group know each other, it is easy to analyze and cook food that meets their needs and is most effective. But it does not mean that we can sell effectively to every group. The most important condition for selling food in a Line group is that there must be a common point to make transportation convenient. For example, a Line group for parents with a transportation point at school, a Line group for work with a transportation point at work, which is considered a side job. A Line group for condos or villages that are in the same area makes transportation even easier, etc. Don't forget to look back at the Line groups on your mobile phones. Regular groups that many people overlook. Don't forget to look at them as ideas to expand your business into the future where trading is possible everywhere.
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Why do restaurants need POS?
Why do restaurants need POS? Save money on time, don't miss the target One of the first benefits that every shop thinks of is using POS as a cash register. By using it to receive orders, calculate the total amount, and give change, there are fewer errors in receiving and giving change. At the end of the day, you can summarize the payment in cash and pay through other channels. However, this benefit is only a small part of the advantages of POS. send order Go straight into the kitchen Many restaurants have a food ordering point and a kitchen that are far apart. Many POS brands have printers connected to the kitchen, allowing orders to be printed directly. Employees do not have to waste time walking far. However, a thing to be careful about when choosing a service is that the POS model must be able to print the food list as 1 food item per bill because in the actual work area, the kitchen must distribute this food list to the stove and various cooking points. If the food menu is printed out as long as the bill that is collected from customers, it will hinder the distribution of orders in the kitchen. Prevent employee corruption POS machines have a system to prevent canceling food orders, which is very useful. Anyone who has ever had a problem with employees issuing bills to collect money from customers and then canceling the bill later, not having cash in the drawer, or sending orders to the kitchen to order food to eat themselves and then canceling the bill later, can stop worrying because the system usually has a right to cancel orders, which will allow the store manager or a person with authority to cancel this type of order. Therefore, it is an indirect check to see if there is anything unusual. Know your sales in detail Actually, aside from knowing how much income we have in a day or a month, POS machines are more useful than that because the system will record the food and beverage items we sell and can also export the data for viewing separately on a daily or monthly basis. The question is, why do we need to know so much? This information allows us to see which menu items we sell a lot of or not at all, and on which days we sell well or not, we can use it to plan promotions or cut out menu items that do not sell well and that require the burden of raw material stock. Manage back-office inventory efficiently In almost every POS brand, you can do something called BOMB, which is to link the food recipe into the system so that the system will automatically cut the stock when there is a sale. However, shop owners often neglect to use this money because they see it as a hassle. But in fact, it is very necessary for cost management and makes us more accurate in ordering ingredients.
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6 channels to promote your restaurant online, complete and never let your restaurant's stairs dry up
If you are a restaurant owner, think about how regretful it would be if you invested in opening a new restaurant, invested in creating delicious recipes, but people do not know about your restaurant because you do not have a good promotion channel. And how regretful it would be if you have been open for a long time, your restaurant is in a good location, but there are no new customers, and your old customers start to move to the restaurants in the reviews, even though the location is not better than yours, or maybe even worse, just because you do not have a good promotion channel. Yes! You will regret it a lot and may lose the money you have saved up to open your restaurant, but you failed at promoting your restaurant. Now that you know how important it is, let's see which channels you can use to promote your restaurant. If you do everything, I guarantee that your restaurant will not be empty and you will be able to welcome customers. Facebook The first advantage of promoting your restaurant on Facebook is that your restaurant will have an identity on the most popular social media in Thailand, with 45 million online accounts. What's even better is that using Facebook strategically is also a good way to build your brand and build credibility for your restaurant. It also helps to create a long-term customer base. For example, you can start by taking pictures of your restaurant's atmosphere and posting them on your Facebook Page to show how beautiful and inviting the restaurant is and how well it is decorated to attract people to come and try it. You can also post beautiful pictures of your food or videos of your food preparation that look delicious to help increase the chances of deciding to come and try the food. You can also do activities for your fan page to join in the fun or organize promotions to provide benefits. And if customers come to eat at your restaurant and are impressed, we can organize activities for them to write reviews on the page in exchange for discounts, which will help attract new customers. You can also do live broadcasts to show everything in your restaurant. All of these are marketing methods that you can do on Facebook, but the important thing is to be consistent in creating content so that the page can still reach its customers well. Line@ “Over 44 million” is the number of Line users in Thailand, a popular chatting application for all ages. In order not to miss this opportunity, you should have your restaurant’s Line@. Otherwise, you will lose this space for free to your competitors or other restaurants that promote their shops on Line@. Many people may wonder, can’t you just use Line? The answer is “yes”. However, Line@ has more functions that are more suitable for doing business than the regular Line. For example, Line@ can have up to 300,000 followers, while Line can only have 5,000 friends. Line@ can add up to 100 Admins and can also broadcast or send messages to all followers at the same time, whereas Line cannot do that. In addition, you can also use Line@ as a channel to announce promotions and use the E-Coupon function to give out discount cards or exchange for various purchases, and use Reward Cards, which act like membership cards for collecting points, to maintain your customer base and turn casual customers into regulars. If Facebook acts as a front line to promote your restaurant, Line@ will act as a backup. Those who have not tried it must. Google My Business You will lose a huge opportunity if a casual customer searches for a restaurant on Google but your restaurant is not there. That is because the customer will go to another restaurant that they find. I must say that Google services are inseparably embedded in the daily lives of people in this 4G era. Therefore, you must not miss promoting your restaurant on Google My Business because it will help increase the chances of customers finding your restaurant more easily, such as appearing on a map on Google Map or going up in the search rankings on Google Search. You can also include the restaurant's phone number, opening and closing times, as well as pictures of the food and atmosphere of the restaurant. Another great function is that customers can come and review their impressions and give ratings, which helps attract new customers easily. In addition, Google My Business can also post news and activities of our restaurant, so it is quite complete. If you use Facebook and Line@ to attract customers, having your restaurant on Google My Business is considered a good defense. Lineman x Wongnai When people can't think of what to eat, what should they do? The answer is that people usually search for reviews on the internet to see which restaurants have good reviews. A well-known website that collects these reviews is "Wongnai". Now imagine, how much opportunity will you lose if your restaurant is not on Wongnai? When people want to eat at a restaurant but are inconvenient to travel through traffic, what should they do? The answer is, they must order for delivery to their home. The most popular food delivery application at the moment is Lineman. Now imagine, how much opportunity will you lose if your restaurant is not on Lineman? These two channels are the channels that you should promote your restaurant as soon as possible if you don't want to miss out on these opportunities. And these days, it's even more convenient because Wongnai and Lineman have joined hands as business partners, allowing you to apply to promote your restaurant and sell your food at the same time. Currently, Wongnai x Lineman has a database of more than 10,000 restaurants in Bangkok and 8.5 million people order food through the app per month. Customers can search for restaurants by distance in their vicinity. Or you can look at the popularity and various reviews on Wongnai. And if customers order food, Lineman's service will find a nearby delivery person to deliver the food to us without having to travel through traffic to eat. Wongnai and Lineman will have information to fill in, including the various menus that you want to promote, the price of each menu, the location of the shop, the phone number, the opening and closing times for orders, and the ability to include pictures of the food. It can be said that it's complete with what a customer wants. Instagram There is no denying that one of the most popular applications for uploading photos and focusing on viewing photos is Instagram. So if you want to show beautiful food photos or short clips that show how delicious the food is, Instagram should be one of the channels used to promote those media. Organizing promotions or organizing events is also something that can be done well, such as only those who tag our restaurant name on Instagram will receive a food discount promotion. It can be said that it helps increase the number of followers and increases awareness at the same time. In addition, you can also repost food photos from customers to help increase credibility and attract customers. But the important thing to emphasize is that the picture must be beautiful and attractive enough because don't forget that Instagram emphasizes photos. Only attractive photos will be interesting. Youtube One important challenge for restaurant owners is how to make people want to eat their food before they actually see it, or simply put, make them want to try it. One effective method is through video media because it is the best way to tell a story. It shows images, hears sounds, and moves, and stimulates the senses the best when compared to text and still images. And the best way to distribute videos is none other than YouTube, which allows people to comment and like it. Importantly, YouTube is owned by Google, so videos uploaded to YouTube also benefit from being searched on Google Search. But what makes YouTube the best channel for videos is that people who play YouTube already intend to watch videos. Therefore, even videos that are longer than others, if the content is interesting, have a high chance of being popular. You can start by uploading simple videos, such as picking up food and seeing smoke, looking delicious, filming customers' feelings after eating to promote your restaurant's signature menu, or filming behind-the-scenes cooking to show the meticulousness in selecting ingredients and paying attention to the cooking process, etc. All of these are 6 channels to promote restaurants that all restaurant owners should study. In order to make the right decision on which channels to invest in, however, it is important to look at who comes to eat at our restaurant so that you can choose the channels that are appropriate for the target group of the restaurant. For example, if it is a restaurant that focuses on the elderly but promotes on Instagram, it will not be as effective. Another thing is that before promoting, you should manage the main factors of your restaurant well first. If the food in the restaurant is not tasty or not consistent, promoting it may cause more harm than good. You should also allocate investment money for each channel appropriately and prioritize it well. If you do this, you will definitely sell well and your restaurant will not be empty. Want to learn more online marketing tools for free! In the course "Promote your restaurant online to increase sales 10 times", just sign up for Makro HoReCa Academy and get the right to study for free. Click on this link! https://makrohorecaacademy.com/courses/promote-online-store/
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Checklist: How to look at franchises and what kind of franchises you should buy
If you want to have your own restaurant but don't know where to start, don't have a great recipe, don't have much knowledge of business and marketing, don't want to take too much risk and don't want to lose your investment, I must say that the franchise business is the right answer for you. Although the franchise business seems like a good shortcut, there are some things to consider before applying to buy a franchise from any company. Because a franchise is not just about buying a recipe or a brand name like many people think. But in fact, it is about buying the entire management system. Therefore, you should consider carefully before deciding to buy a franchise. The following is a checklist on how to look at franchises to see what kind of franchise you should buy. There are products that are popular and suitable for the location you want to open. It would be quite frustrating if you invested in opening a restaurant in a location that you think is good, but no one comes to eat, just because the menu in the restaurant is not popular in the market. Simply put, it does not appeal to people in that area. Therefore, you have to check carefully. The franchise you choose to buy must have products that are popular in the market and those products must be suitable for the location where you will open. For example, if you open a restaurant in a school area, of course the people who come and go will be students, teachers, and parents. The products or food that will be sold should be products that these groups of customers want at a reasonable price. Famous and accepted A restaurant brand that clearly proves that it has a constant stream of customers, delicious food, and good service, can be said to have a well-accepted reputation. Customers are more likely to choose it than a brand that is not well-known. It is also easier to expand, such as launching a new menu. People are ready to try it because they already believe in its skills. Similarly, when choosing to buy a franchise, you should choose a franchise that is famous. It must not only be famous at the provincial or local level, but should also be famous at the national level. Otherwise, it will limit the locations where you can open your shop too much. There is marketing for the brand. In today's highly competitive business environment, a good franchise should consistently market its brand without interruption. This not only helps the brand survive in the market, but also helps franchisees in every branch increase their sales and expand their business. Therefore, you should choose a franchise that has a marketing plan for the brand, not just selling the franchise and that's it. Have clear work standards The main problem in opening a restaurant is the system of operation. For example, how to arrange the restaurant, what software to use to record food, how many waiters to serve per table, the total time to receive and serve customers, including recipes and control to make the restaurant follow the specified guidelines. If the system is not good, the entire restaurant will be disrupted, to the point where it is impossible to operate. To reduce this headache, you should choose a franchise with clear work standards, recipes, restaurant management, and detailed work procedures. There is a training system for franchise buyers. Normally, opening a new restaurant requires a lot of trial and error, and problems often arise that are beyond the plan. The franchise you choose should have a training system, including how to cook that type of food, customer service, problem solving, and how to manage the restaurant. You must be ready to teach franchisees and open up opportunities for questions at all times, so that you don't have to try everything yourself, which would be a waste of time and energy. There is a system to check the standards of franchise stores. A major problem for restaurants with multiple branches is that if one branch is damaged, such as bad taste, inconsistent service, bad service, frequent mistakes, it will affect the reputation of the entire brand and will affect all other branches, causing damage to all franchise buyers. Therefore, the franchise you choose should have a system to check the standards of all franchise branches in order to maintain the standards and reputation of the brand. These 6 points are a checklist that is not difficult to use but will help you a lot. You will be able to choose a better franchise business, reduce the chances of being cheated, and not lose your investment for no reason. Try to apply it.
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Opening a restaurant in a good location does not necessarily mean it will sell well! Case study: Food Times Restaurant
Opening a restaurant in a good location does not mean that it will sell well! If your restaurant does not have a point to attract customers to enter the restaurant, the same as Food Times, a homemade Japanese restaurant. It is a small shop on Dinso Road, near Satri Witthaya School, which is a community area and a source of foreign tourists. However, there are few customers in the shop, or sometimes people think that it is a coffee shop. From talking to Ms. Rungnapa Mangkornphit, the owner of Food Times, it was found that the problem encountered was the storefront, which was not outstanding or eye-catching enough to make people want to enter the store, even though the location of the store was in a good area and there were many menus to choose from at affordable prices. It was a waste of the opportunity to gain both regular and occasional customers, especially during the day when there were almost no customers in the store. Expert chefs from Makro HoReCa Academy came up with a plan to solve the problem within 48 hours. The summary of Food Times's problems is as follows: There are few customers during the day. People walking past the shop can't tell what kind of shop it is. The menu looks unprofessional. Problems during the day when there are few customers The advantage of Food Times is that it is located near a school and community, including a temple not far away. However, most customers tend to visit the restaurant in the evening because it is the end of school hours, unlike during the day when there are very few customers. The expert chef recommends that the restaurant do online marketing to increase channels for customers to access the restaurant, such as using Google My Business by pinning the restaurant to clearly know the location of the restaurant, making it easier for customers to find the restaurant, including creating Line@ to maintain the customer base. When there is a new menu or promotion, customers can communicate immediately. In addition, the expert chef recommends that the restaurant make boxed meals to supplement income during the day because the location of the restaurant is not far from offices and government agencies. Therefore, designing a boxed lunch menu for banquets and seminars is an interesting thing, including designing a set of food for offering to monks, which also increases the chance of selling well. However, the shop itself must design a menu with a variety of food items and prices to give customers more choices, which the packaging is also important. If it is designed beautifully and meets the needs of use, such as arranging a package as a set of food offerings, it will create interest, helping to attract customers to want to order more food, or as a Take Away food set box with the shop's name prominently displayed, when customers buy it to take home, it is another way to promote the shop. People walking past the shop can't tell what kind of shop it is. Customers who enter the shop often misunderstand that Food Times is a cafe selling coffee, causing customers to walk out of the shop. Or some people do not dare to enter the shop because they cannot tell what the shop sells. From the Makro HoReCa Academy team that went to inspect the shop, it was found that Food Times lacked to create a distinctive feature of the shop, causing customers to not know that the shop actually sells Japanese food. Therefore, making the shop's shop stand out will help create a good image for the shop. Creating a Japanese atmosphere in the front and inside the shop by finding additional decorations in some important areas will make customers immediately understand that it sells Japanese food in particular. The menu looks unprofessional. Unfortunately, the menu of the restaurant is diverse and many dishes are interesting to order and try. However, the menu booklet makes the food look unappetizing, so customers order some familiar dishes. This can be solved by taking beautiful pictures of the new menu. The restaurant owner can take pictures by himself with his mobile phone. Just knowing some simple photography principles will allow him to create beautiful pictures of food, including placing pictures in the menu. Which menu is the highlight of the restaurant? There should be a picture in the booklet where it can be clearly seen. Most importantly, it must look delicious. And since Food Times is a tourist attraction for foreigners, making a menu in both Thai and English in the same book will help foreign customers feel confident that the price is not overpriced and will increase foreign customers because they can read the menu by themselves. From the 3 main problems found, they are not difficult to fix. Just adjust your mindset and start fixing them, which will help develop your restaurant to come back and recover, moving towards a better point. If restaurant operators have problems similar to those of Food Times, you can learn to develop your own restaurant through 4 free online courses from Makro HoReCa Academy. Professional food menu creation course using mobile phones https://makrohorecaacademy.com/courses/how-to-take-food-photo/ Online restaurant promotion course to increase sales 10 times https://makrohorecaacademy.com/courses/promote-online-store/ A course on designing a menu that will win hearts and generate income like a pro. https://makrohorecaacademy.com/courses/how-to-create-recipe/ Professional food pricing techniques course https://makrohorecaacademy.com/courses/how-to-set-price/ Are you ready to transform your store for the better? Watch the 48-hour mission Food Times Shop Transformation from Makro Horeca Academy Expert Team Click to watch now.
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Create a Western food menu, a meat lover's paradise!
This Makro HoReCa Workshop activity offers entrepreneurs the opportunity to learn fusion Western cooking techniques, along with techniques for creating a variety of dishes from a few ingredients, by Chef Daniel Altos, an expert in Western cuisine. The chef presented Western food with beef as the main ingredient, creating easy-to-make menus and combining Mexican cooking ideas with European ones. Each menu uses a method of stocking a small amount of ingredients because the chef thinks that ordinary restaurants have small kitchen space and cannot stock a lot of ingredients. In addition to using a small amount of ingredients, the overall cost of each dish is not expensive. In addition, the ingredients can be easily purchased at Makro. The dishes are beautifully presented, increasing the value very well. In addition, entrepreneurs are taught to use their knowledge and techniques in making menus to further develop ideas for creating new menus and apply them to their own restaurants. Before starting the first menu, the chef taught how to make meatballs and Mexican spices to be used as important ingredients in the following menus. Mexican Ground Beef and Potato Waffles Mexican-Irish style food. Stir-fried beef with Mexican spices, crushed tomatoes, and red beans to create a deliciously spicy beef. Served with hot waffle potatoes and sour cream to cut the spiciness of the beef. Delicious and perfectly balanced. Mexican Meat Patty Tzatziki Sauce A Mexican-Greek dish featuring meatballs seasoned with cheese and Mexican peppers. Don't be afraid of the spiciness because it's served with tzatziki sauce, which is mainly made from Greek yogurt. German Meatballs with Cottage Cheese German style food, easy to make, suitable for both children and adults. Meatballs are mixed with cottage cheese and mustard, into small bite-sized pieces, placed on salad greens, topped with sesame salad dressing, and served with French fries to add value to this dish. German Meatballs, Truffle Mushrooms and Bacon French style food with meatballs mixed with truffle sauce, wrapped in large pieces of bacon, I assure you that you will smell the aroma from afar. Placed on rocket, it can be served on a metal plate with gravy sauce and mashed potatoes. The atmosphere in the event was full of fun. Even though it was a foreign chef, he could communicate in Thai. Even though there were some parts where he could not speak, there was always a host to explain, creating excitement for this event. Makro staffs were attentive to every table of participants, taking care of the Workshop menu closely. In addition, the aroma of each dish attracted the attention of those shopping at Makro very well. After the workshop, Mr. Baramee Panichyanukroh, owner of The Top Grill Restaurant, shared his experience with us, saying, “Today, I gained knowledge about Mexican food, learned about new ingredients and menus that the chef taught me. I can use today’s knowledge to further develop it in my own restaurant because my restaurant sells both Thai and Western food. I can use this knowledge to create new menus in my restaurant.” and Khun Aporn Katakul, owner of Pa Ien Khao Kaeng Restaurant in Nakhon Si Thammarat, “received new knowledge in the form of Western food menus and got to try cooking it herself, applying it to the food at the restaurant and creating new menus to sell, such as the German menu, meatballs, cottage cheese, which is easy to make and should please children as well.” This kind of great activity is held regularly throughout the year, rotating to be held at branches of Marko department stores nationwide. Any business owners who don’t want to miss out can follow the news of the activities on this website.
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Increase your coffee shop's revenue with daily special menus.
Having a coffee shop is a dream for many people, and many have been able to make this dream come true, making us find coffee shops on every street corner and in every alley. There are quite a few that survive, but it cannot be denied that some coffee shops have had to close down because they are unable to generate enough profit. If you are opening a coffee shop or already have a coffee shop and want to find techniques to increase sales for your shop, we have some easy ideas to increase income for you. 1. Have an additional menu that is not a drink. The defeat of coffee shops is the limited time that people drink coffee. Most of them are in the morning before going to work until 10 am and then during lunch break until 2 pm. Forget about the evening. There will definitely be no customers drinking coffee. You may sell some other drinks, but not many. There are many solutions. The easiest is to find snacks that go with coffee. Or if the shop has a lot of seats and customers like to sit for a long time, adding easy-to-eat food menus such as rice + side dishes or spaghetti with various sauces can be a good tool to increase sales. Especially these days, there are many types of frozen food or quality ready-made cakes and bakery products to choose from. You don't have to worry about having to make them yourself, which is difficult. 2. Create new menus from original ingredients. Most coffee shops tend to have regular customers. Creating excitement by creating new menus from the same ingredients that the shop has will help customers come more often. Or you can invite friends who have never been to your shop to try new ideas, whether it's mixing coffee with matcha or mixing it with soda or making sandwiches with new fillings while you already have bread. It's an easy option and doesn't require any additional investment. You can experiment by picking up that ingredient, mixing it with this ingredient, creating new menus to increase sales while using the same cost. In addition to increasing income, it also helps use up all the ingredients in the shop, so they don't remain in stock or expire. 3. Heart-stopping promotions In addition to the taste that will win the hearts of regular customers, don't forget to have promotions to compete with your competitors, whether it's collecting points, which has become a basic thing that every shop has to do. There are also strong promotions like buy 1 get 1 free for a certain period or a certain day. Some people may argue that with such a discount, the more you sell, the more you lose. But in reality, the part of this promotion that you really have to invest in is the cost of the second drink. But in exchange, it will attract existing customers to come back again and not go to other shops. And you can attract new groups who never thought of coming to you. Try thinking from the other side that the money invested in the cost of this drink may be less than the money you spend on advertising online. Plus, you get real people to come and eat, not just paying for advertising that people see you online but never think of coming to your shop. If your shop has a variety of menus but customers are willing to pay only 1 cup per bill, you may create a set menu and reduce the price a little while still making a profit to increase sales each time. Even though the profit per cup or piece is reduced, it is better than selling only 1 menu. Your profit may be reduced when compared to the volume, but when added together, you are guaranteed to earn more income per month. 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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Halal food menu, created to please your taste.
This year's Mako HoReCa Workshop is for Muslim restaurant operators, inviting them to experience a new style of Halal cooking, a luxurious fusion menu with both meat and lamb, but at a very low cost, for the entrepreneurs who attend the event to easily expand their businesses. Today, Chef Pia Sufiya Samaae, a chef who is an expert in Muslim food, will be sharing her knowledge. The chef has knowledge, expertise, and understanding of Halal as a foundation according to Islamic religious regulations, so that Muslim customers will have confidence in buying products at Makro. The atmosphere at the event was filled with fun. Many business owners and customers showed interest. Chef Pia had prepared ingredients that could all be purchased at Makro. He explained the preparation methods and slowly led the participants through the process. Today's menu was new and strange. You've never tasted it anywhere else. Udon in lamb soup The aroma of spices covers the smell of lamb very well. Stew for the right amount of time until the meat is tender and soft. Eat with chewy udon noodles for a perfect combination. Although there are a lot of ingredients, the chef has methods and techniques to teach you how to make this an easy menu that can be made in 30 minutes. Beef Quesadillas This menu has been modified by the chef by using tortilla flour instead of roti flour to shorten the time and process of making it. With the dough that is soft and chewy and the beef that is cut into bite-sized pieces, when cut into pizza style and served with pickled vegetables, it increases the value of this menu very much. Sweet Quesadillas Add a sweet menu to your shop with flour tortillas that are easy to make. Just tear open the package and heat it on a pan. Add butter to increase the flavor. Then cut a banana, add an egg, and place another layer of flour on top. Cut into pieces like a pizza. Finish by pouring chocolate sauce. It's a dessert menu that looks expensive but has a low cost. All 3 menus were finished, taking only a little over 2 hours to participate in the activity. In addition, there was an opportunity to ask about the participants' feelings and the experiences and knowledge gained from participating in this event with Marko HoReCa Halal Food. Ms. Khanitha, a restaurant operator who serves both Muslim and vegetarian food, is currently a regular customer of Makro. She came to share her experience that today she was able to apply her knowledge to her restaurant a lot. What made her interested in joining was making mutton soup udon, which she can definitely apply. She also said that all of the Makro employees welcomed her warmly and were friendly, which made her very impressed with this place. Ms. Sunan, a Muslim rice and curry shop owner, usually buys almost everything from here, both fresh food and various appliances. She can be called a real regular customer. Today, she is interested in learning about every menu because it is interesting and new. She also invited her relatives and family members to cook together with the chef at this event.
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Expand your Food Delivery business and get rich!
Expand your Food Delivery business and get rich! When delivery services or Delivery have become an important role for people in this era, it is a good opportunity for restaurant entrepreneurs to expand their food business with Food Delivery or Food Delivery services, which are currently becoming a new trend for people in the food business. If you can catch the point and understand the needs of your customers, no matter what menu you sell, you will survive. Plus, it is a channel to generate a lot of profit. Let you try to think of a strategy that meets the needs of customers by expanding from the Food Delivery service that is currently available through many applications. It is a business opportunity that is worth investing in. Today, MHA Makro HoReCa Academy has 3 techniques and strategies to expand Food Delivery for you to try and apply. 1. Deliver food to customers in a bento box. Try starting with your local customers in your village or condo by selling food in a bento box. This means suggesting that customers change their daily food orders to weekly or monthly orders by presenting information that makes customers feel it's worth it and meets their needs, such as letting customers choose their favorite menus, arranging interesting set menus at a cheaper price, and selling convenience to customers by delivering food at a specified time. You can order via Line Add or call to order, allowing your restaurant to plan food preparation in advance. If you target customers by using food trends, such as offering a keto bento box or a healthy food menu, it will be easier to build a regular customer base. 2. Serve immediately and eat immediately with the boxed lunch menu. Enhance the food delivery service to the office or seminar venue with a boxed lunch menu. It is recommended to set the boxed lunch menu to be appealing, such as fried sea bass with three flavors + three friends clear soup, crab fried rice + tom yum kung. You may increase the value of this set by adding fruits. It can be arranged as a small, medium, large set to increase options for customers. Every time there is a seminar, you can order from our shop. 3. Merit-making service with food sets for monks This technique is suitable for customers who have little time but want to give alms or make merit by offering food to monks on important festivals such as housewarming or birthdays. They do not have time to cook. Instead of waking up early to cook or going out to buy food at the market, let your restaurant business facilitate by preparing a set of food for monks, including savory dishes, desserts, fruits, etc. Learn about which delivery channels are interesting, along with online marketing tools, in this course. “Promote your restaurant online to increase sales 10 times.” By Makro HoReCa Academy, you will know that Food Delivery service can help your restaurant business more than you think. Click to learn for free. For entrepreneurs who are not yet members of Makro HoReCa Academy Sign up for free To receive the right to study free online courses Got it here
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Sold 700,000, profit 2,000! Selling well but not seeing profit. What happened to a shop that sells well but doesn't make profit?
Sold 700,000, profit 2,000! Sold well but didn't see any profit. What happens to popular but unprofitable stores? “I am busy”, a seafood restaurant on Banthat Thong Road, is probably a cruel joke for restaurant owners. Even though the business is booming and the restaurant is packed with customers every day, at the end of the month, when the sales are combined and the costs are deducted, there is only a small profit left. This situation really happened to Mr. Pond Woramet Uesangthong, owner of “I am busy”, a famous seafood restaurant on Banthat Thong Road, to the transformation of the restaurant from the Makro HoReCa Academy team within 48 hours. “ Our shop sells very well, but the profits that come out are contrary to what we expected, which we still can't find the answer to. "Mr. Pond said Mr. Pond, the owner of the shop, said that the shop's main problems are 2 parts: the recipe is still not stable because in the past there were problems that required frequent changes of chefs, and the problem of calculating food costs, which still lacks sufficient knowledge and understanding. Even though the monthly sales are high, when deducting expenses, the profit is very little. “48 hours countdown to change by Makro HoReCa Academy” After experts from Makro HoReCa Academy learned about the problem, they worked together to plan and analyze the problem to find a preliminary solution before going to the restaurant to give advice. Chef Natthinee Plodthong, an expert chef from Makro HoReCa Academy, commented that the most worrying thing was the low profit, even though they could make high sales per month. Because in reality, the end goal of running a restaurant is to make a profit. Chef Booncherd Sonsuwan, Vice President of the Thai Chefs Association, also thought that the problem of changing chefs frequently is like changing recipes frequently, which makes the taste of the food inconsistent. When they reached a conclusion, the team of experts from Makro HoReCa Academy went to the restaurant to work with the restaurant owner to change the restaurant, with only 48 hours. “Go to the area and investigate the real problems.” Experts from Makro HoReCa Academy went to inspect the shop’s problems and found that, in addition to what Pond was worried about, there were also points that needed to be fixed, starting with the position of the cash counter, which should not be placed in front of the shop’s entrance. Another major problem of the shop is that the front of the shop and the kitchen are far apart because the shop is divided into two parts: the front of the shop is in one booth and the kitchen is in another booth, which is several booths apart. When customers order, they have to waste time walking back and forth several times. When they went to inspect the kitchen area, they found that the kitchen’s lighting was not sufficient. In this regard, experts from Makro Horeca Academy have provided advice and helped improve as follows: “Make a recipe” Chef Booncherd Sorsuwan, Vice President of the Thailand Chefs Association, said that the problem of inconsistent tastes was caused by the restaurant not having written down the recipes. When the chef had to change, the taste could not be controlled. This could be solved by writing down the recipes and specifying clear quantities of ingredients. Chef Wuttichat Muedsri, a committee member of the Thailand Chefs Association, added that all types of food must be made using a recipe first, and when a large quantity must be made at a time, just multiply the calculations to increase the amount needed. “Calculate the cost” Chef Natthinee Plodthong, an expert chef from Makro HoReCa Academy, advises that the benefit of calculating standard costs is that it can be used as a roadmap to know the true cost of food, allowing for the calculation of appropriate selling prices. In addition, choosing the source of raw materials is also important to help obtain quality raw materials. Summary of problems encountered 1. High sales but low profits 2. There is no clear recipe. 3. The taste of the food is not consistent. 4. The shop and kitchen are far apart. 5. There is not enough lighting in the kitchen. 6. The counter is not placed in the correct position. Summary of problem solving approaches 1. Calculate costs 2. Make a standard recipe. 3. Make a mother sauce to control the flavor. 4. Increase communication system 5. Change the light bulb to increase the brightness. 6. Change the counter position. 7. Select raw materials Mr. Pond said that after Makro Horeca Academy came to help develop the quality of the store in the past 3 months, There are better sales, more profits, and better management of storefront issues. Watch the 48-hour mission to transform your shop. I'm busy from the expert team of Makro Horeca Academy. Click to watch now.
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Pre-Cook: Make it before selling, serve quickly, control the recipe, control the cost.
Many restaurants often have problems with not being able to prepare food in time, resulting in delayed serving and dissatisfaction among customers. Pre-cooking is a simple solution, but many restaurants make this mistake. Today we will introduce how Pre-Cook can help solve problems for your restaurant! 1. Prepare before selling Pre-Cook means preparing ingredients before cooking or cooking in steps that we can do before the customer orders, such as preparing vegetables, sauces, curry paste, salads. Menus that can prepare ingredients and sauces in advance, such as fish with chili sauce, we can make chili sauce in advance. Or boiled menus, such as spicy pork bone soup, can prepare pork bones, boil until tender and wait for the customer. Or salad menus, in addition to preparing the salad sauce, can boil the ingredients until cooked. When the customer orders, just boil until hot and mix the ingredients together. Ready to serve immediately. 2. Serve quickly When the ingredients are prepared and ready to use, in addition to saving time in cooking, saving the effort of the chef and kitchen staff, it also results in each dish being served in a short period of time. Fast service is another important factor that makes customers come back for more. When your restaurant has Pre-Cook and a better service system, you can add more menus in the restaurant, and sales will increase accordingly. 3. Control the food recipe, plants and ingredients. Making food and serving it quickly but not delicious is meaningless. Pre-cooking also helps to solve the problem of inconsistent tastes that may arise from cooking in a hurry, focusing on fast cooking, and not being able to control the taste of each dish to be consistent. It is recommended to do Pre-cooking in the form of packing ingredients and ingredients that can be prepared in advance in Portion form by calculating the amount of ingredients for one serving and packing them in sets. It may be packed in a ziplock plastic bag or packed in a box. For example, pack cooked spaghetti by weight per dish. When customers order, they can cook it immediately. If your restaurant can do this, it will help every dish be served quickly to customers!
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Collection of items for worship to enhance Chinese New Year auspiciousness and boost sales in the Year of the Dragon at Makro
“Chinese New Year” is a festival celebration that requires offerings to bring good fortune to your business and make your sales boom, including buying gifts for your customers. Must have premium fruits, convey good meaning, bring happiness to both the giver and the receiver, good luck all year long, welcome Chinese New Year, buy at Makro or shop online via makropro. https://axtra.makro.co.th/MHA-CNY Complete, worthwhile, finished at Makro Auspicious offerings for the Sa Sae / Ngo Sae For the auspicious offerings that must be present during the Chinese New Year festival, “Sa Sae” is usually used, meaning 3 types of meat: pork, chicken, and duck. “Ngo Sae” means 5 types of meat, adding liver and fish, totaling 5 types. The meanings of the meat are as follows: 1. Heng Heng Heng Braised Duck Set with Complete Frozen Offal Set for Worship 1.85 kg. The duck represents purity, cleanliness, wealth and all-round ability. 2. Heng Heng Heng Boiled Chicken with Complete Set of Offal for Worship, Frozen, 1.35 kg. By chicken, it means progress in your career. 3. CP Frozen Braised Pork Leg (Back Leg) 3 kg. The pork leg symbolizes abundance and having plenty to eat and use. 4. Heng Heng Heng Frozen Steamed Golden Sea Bass 500 g. The word “fish” is similar to the auspicious phrase “Wu Hui Wu Ching” which means having more than enough to eat and spend, having money in abundance. 5. Aero Gold Minced Pork Buns 6 pieces x 1 6. Aero Gold Red Pork Buns 6 pieces x 1. The buns represent wrapping good fortune, wrapping money, wrapping gold. The buns are marked with red dots because they are an auspicious color. Shop at all Makro branches or Makro Pro: https://axtra.makro.co.th/MHA-CNY Auspicious offerings for the Chinese New Year / Ngok Kuey Fruits are considered an auspicious offering that must be given on Chinese New Year. It is popular to arrange fruit sets that all have auspicious meanings in 2 types as follows: - Sakuai is a set of 3 fruits. - Ngok Kua is a set of 5 fruits. Introducing auspicious fruits, fresh and with good meanings 1. Jelly Oranges, premium imported oranges, sweet and juicy, lots of juice, firm flesh like jelly, can be scooped and eaten with a spoon. 2. Papakan oranges, imported premium oranges, sweet and sour, delicious, full taste of orange flakes. Oranges are also an auspicious color for the Chinese people. Because the skin is similar to gold, it represents money and gold, so that the recipient will encounter only good things. If you are interested in buying oranges to worship on Chinese New Year, you can place the base of the oranges into 3 pieces as shown in the picture to make it look like a golden mountain. 3. Seedless red grapes symbolize prosperity and happiness. 4. Bananas symbolize the complete happiness of the family, the house full of children and the city full of grandchildren. Shop at all Makro branches or Makro Pro: https://axtra.makro.co.th/MHA-CNY Premium auspicious fruits given to customers during Chinese New Year All ages can eat it. Whoever eats it will be lucky. It must be #premium auspicious fruit, arranged in a beautiful box, sending good meanings through healthy fruits that are good for your health and good for your heart during Chinese New Year. 1. Apple with auspicious letters, conveying blessings for good health and long life, comes with auspicious Chinese letters, good meaning, perfect for the Chinese New Year festival. In addition, the red color of the apple is also an auspicious color for Chinese people. 2. Premium Snow Pear and 3. Premium Golden Pear, symbolizing good fortune, wealth, and prosperity, with money flowing in like the golden yellow color of the pear’s skin. It is also a cooling fruit, making you feel extremely refreshed after eating. Fresh, clean, safe, confident in quality Shop at all Makro branches or Makro Pro: https://axtra.makro.co.th/MHA-CNY Whoever receives it will be impressed with the mooncakes, which symbolize unity and kindness and goodwill toward each other. Especially when given on an auspicious day or Chinese New Year, it is considered a dessert that symbolizes happiness. We recommend ARO and Sawan mooncakes, mooncakes with bursting fillings, dense filling, thin dough, slightly sweet taste, fun to eat, full of delicious aroma, available in a variety of flavors as follows: 1 Heavenly Pie, Red Pork and Salted Egg, 600 g. 2 Heavenly Pia, Kurobuta Salted Egg, 600 g. 3 Heavenly Pia, Durian with Salted Eggs, 600 g. 4. Sweet bean mooncakes 5. Salty bean paste mooncakes 6. Aero, red pork mooncakes 7. Aero, golden thread mooncakes 8. Aero Salted Egg Lava Mooncake Shop at every Makro branch near you.
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A collection of noodle menus to enhance the auspiciousness of Chinese New Year. Location of Chinese noodles. Easy shopping at Makro.
A collection of noodle dishes to enhance the auspiciousness of Chinese New Year. Many countries in East Asia, especially in Chinese culture, believe that eating long noodles on New Year's Day will make the eater's life long, just like the shape of the noodles. Recommend Chinese line coordinates, easy shopping at Makro Dayday vermicelli can be used in stir-fry, spicy salad, or boiled in a hot pot. Sichuan chewy Huanglong noodles, noodles for Sichuan-style hot pot Sweet Potato Guang You Noodles and Sweet Potato Guang You Noodles (Yellow) are perfect for stir-frying, making salads, or boiling in a hot pot. Aero Mee Tiew, yellow noodles and Aero Mee Tiew, white noodles are chewy, soft, easy to stir-fry, can be used in many dishes such as stir-fried Mee Sua with yellow noodles, white noodles, suitable for the Chinese New Year festival. You can shop for Chinese noodles at Makro or Makro Pro. : https://axtra.makro.co.th/Inter-Ingredient
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Menu ideas: Add fun to your menu to welcome Valentine's Day.
Serve delicious sweetness through the shop, welcome Valentine's Day 2024 with 3 menu ideas that are worth selling, complete with both savory and sweet menus, along with the location of quality ingredients, quality prices, near your home. Chocolate Covered Strawberries Chocolate Covered Strawberries Menu Another dessert menu that is suitable as a Valentine's Day gift With a sweet and sour taste from fresh strawberries, coated with chocolate in various flavors, it is colorful and provides options for customers, such as white chocolate, strawberry, dark chocolate, etc. It is a perfect combination. The sweetness and delicacy of the chocolate will surely please the recipient. Just having good quality chocolate will make your dessert taste rich. We recommend DLA Naturals, a high-quality chocolate, a special recipe of the Ladière family that originated in Belgium. 1.DLA White Compound Coin Type 1 kg. 2.DLA White Compound Coin Type 500 g. DLA White Compound Coin Type is suitable for coating the pastries to make them look beautiful and to add a crispy texture to the pastries. 3.DLA White Couverture 30% 500 g. Suitable for use as an ingredient in desserts. 4. DLA White Chips Compound 500 g. Used for decoration or added to desserts to enhance flavor. Shop at all Makro branches or Makro Pro: https://www.makro.pro/ Fresh Salmon Cake Change your ordinary heart-shaped cake to Fresh Salmon Cake, a heart-shaped fresh salmon cake that will please salmon lovers. Arrange it in the shape of a heart or in the shape of a rose to match the Valentine's Day theme. Add it as a special menu for customers during the month of love. We recommend fresh salmon with skin-peeling service. Easy to buy at Makro. With confidence in quality because it is imported from a standard production source, maintaining the temperature of the fish throughout transportation, making the fish always fresh, with consistent quality. There are distribution centers covering the whole country. Shop at all Makro branches or Makro Pro: https://www.makro.pro/ Rose Lemon Spritzer Add a welcome drink to welcome customers during Valentine's Day with the Rose Lemon Spritzer drink menu, a sweet pink drink made with lemon juice mixed with rose syrup, decorated with fresh rose petals from the Royal Project Foundation, ready to support farmers in the highlands, increasing sales opportunities for farmers to have stable income and sustainable growth. Rose petals can also be used to decorate other food menus and decorate the shop to add a Valentine's mood to the shop. 1. Red roses (Royal Project) bunch of 10 flowers 2. White roses (Royal Project) bunch of 10 flowers 3. Pink roses (Royal Project) bunch of 10 flowers Shop at all Makro branches.
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Real feedback from MHA members, developing the shop to grow with knowledge from the gurus.
Collect real feedback from MHA members who participated in the event and took a free online course to help develop the shop to grow with knowledge from gurus in the restaurant industry. Special privileges for MHA members only! You can study over 28 free online courses. When you finish, you can take exams and receive certificates. Get access to workshops from gurus and famous chefs. Update your recipes and increase your business profits with professional chefs. Get discounts and many more privileges. Apply for MHA membership for free >> https://bit.ly/3EeTuwy Click to view free online courses >> https://bit.ly/3J8NKrY Register now and start learning for free. Ms. Uma Thapthimdee, owner of the pork meatball noodle shop, Wat Phra Sri, Bang Khen (the original shop) “I joined the MHA booth seminar at HoReCa Foodination 2023. I was able to apply the knowledge to almost every topic. For example, “Looking at the Future Trends of Digital Marketing for Restaurant Businesses” made me know when to post updates on social media, what ad shooting techniques to focus on, and how to manage each platform. Because each platform has different communication styles, different generations use different platforms. And the topic "Update marketing techniques for restaurants to sell well (together) in 2023-2024" makes us aware of trends, pricing, menu arrangement, including ingredient prices, where the trends are going. I have taken online courses, such as the course "Creating a systematic restaurant standard SOP" and many others, and then met them in person at the event. I attended a 2-day training for every class. I was able to update new knowledge because everyone had different information. It was not the same set of information. It was very good." Ms. Uma Thapthimdee, owner of the pork meatball noodle shop, Wat Phra Sri, Bang Khen (the original shop), has been selling for over 30 years. She recommends a full range of noodle dishes, including stewed pork, pork tendon meatballs, pork sausage, and pork meatballs. Facebook : Pork Meatball Noodles, Wat Phra Sri Bang Khen - The Old Shop Map : https://maps.app.goo.gl/UPBwgDKcco9qpP8z8 Mr. Petch Chanduen, owner of Demijoe "I attended the MHA booth seminar at HoReCa Foodination 2023 on the topic of "New Dimensions in Professional Kitchen Management". The knowledge from the event helped in controlling the cost of raw materials and methods of storing raw materials to make them last longer. “Techniques for editing short videos to create great sales for restaurants” is great. It helped me a lot because I had never edited videos by myself before, so I didn’t know where to start. When I went to the training, I learned what to do first and last, and how to shoot in an interesting way. As for the topic “Update marketing techniques to make your restaurant sell well (together) in 2023-2024”, it covers it all. I feel like it keeps up with the times and the trends that are coming, making it easier for us to understand and access and see the channels for making media.” Mr. Petch Chan Duen, owner of Demijoe, an American homemade restaurant that cooks fresh food to order, recommends the Ultimated pork burger, which was featured on Channel One 31, fresh pasta, salads, tomahawk, desserts, and drinks. Facebook : Demijoe-Demijoe Map : https://maps.app.goo.gl/SJyh36DptkcZwr566 Mr. Jettawat Wanasamai, owner of Red Pan Steak “The topic of beautiful plate arrangement techniques with Food Styling by Chef Prachan is good. It can be used to develop further at the restaurant. We can also take references to add to it, take from the page to add to it, find examples to use in real life. And the technique of editing short videos to create great sales for restaurants. We can use the knowledge to take photos, develop further from Food Styling. We can use both. I personally have studied an online MHA course that is free ( https://www.makrohorecaacademy.com/ ). - Course on the secret weapon for a best-selling restaurant, strategies to increase sales throughout the year - by Mr. Khunaphong Techawaraprasert - Sticky rice with fried pork, fried chicken course, million-dollar recipe, with very spicy fish sauce - by Chef Oh Yanat Ma-at-let - Professional ingredient storage techniques - by Chef Willman Leon These courses can be applied immediately. For example, in marketing, we gradually studied and practiced. As for Chef Wilment, we applied it immediately because we had no prior knowledge about it." Mr. Jettawat Wanasamai, owner of Red Pan Steak, a homemade steak restaurant located in front of Thanommit Park Condo, serves quality ingredients in every dish. Stay tuned for updates on new menus soon! Facebook : Red Pan Map : https://maps.app.goo.gl/TSENtmbcJLVc6Se18 Ms. Suphani Singhthong, owner of Toyama Huahin “I joined the MHA booth seminar at HoReCa Foodination 2023. I studied the topic of “Update on Growth Trends and Trends in Buffet Food Business in Thailand” by Mr. Surasit Satchadev because it was related to our restaurant. It was good. I gained more knowledge. The person who came to the seminar was the owner himself. He gave good details.” Ms. Suphanee Singhthong, owner of Toyama Huahin, a Japanese buffet restaurant in the heart of Hua Hin. Affordable prices, good value for money. Uses premium, fresh ingredients. Choose from over a hundred items. Recommended: salmon sashimi, sushi rolls, tempura, and hot dishes. Facebook : Toyama Huahin. Map : https://maps.app.goo.gl/UnT5Yrcg2RC1VKzJ7 Mr. Kritsana Tatiyakiatthavorn, owner of Uncloud Coffee "I attended the MHA booth seminar at HoReCa Foodination 2023, the topic was "Starting to write a restaurant SOP, a hands-on version." “Good. Increased my knowledge. Khun Tai Pornchai Nitmethawong explained in an easy-to-understand way that could be applied in practice. Got the principles of thinking, how to start, how to manage. And had the opportunity to consult privately with Khun Tai. She gave very good advice. Answered questions clearly, to the point. Made me have new perspectives that I hadn't thought of. And joined a seminar on the topic of New Dimensions of Professional Kitchen Management by Chef Willmann Leon. Got new knowledge that I had never known before. The chef explained in an easy-to-understand, concise way.” Khun Kritsana Tatiyakitthaworn, owner of Uncloud Coffee, a northern light wave cafe, is preparing for everyone to experience a new coffee drinking experience in Bangsaen, ready to open in March 2024. Facebook : Uncloud Coffee ���� Map : https://maps.app.goo.gl/ydbdwGVt6TQcwQXV9 Ms. Athikya Modi, owner of Chaba Buffet Pork BBQ restaurant “I joined the MHA booth seminar at HoReCa Foodination 2023 on the topic of new dimensions in professional kitchen management. The chef explained in an easy-to-understand way, and it was useful for our storage. I can apply it to my restaurant quite a bit. As for the topic of updating marketing techniques to make restaurants sell well (together) in 2023-2024, the lecturer explained in an easy-to-understand way as well. It made us know new marketing trends and be able to apply the methods to make the shop sell better. We learned more techniques.” Ms. Athikya Modi, owner of Chaba Buffet, a reasonably priced barbecue restaurant in Chaiyaphum Province Facebook : Chaba Pork BBQ Buffet Map : https://maps.app.goo.gl/eJZ2QkwdSFm8HU1s7
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Refreshing for the New Year, imported premium oranges, available at makro
Refreshing for the New Year, increase sales with imported premium oranges, full of benefits! Ready to sell at Makro Orange jelly is sweet and juicy, full of juice, and has a firm texture like jelly. You can use a spoon to scoop it up and eat it. Create an orange ice cream menu, topped with caramel sauce, add premium topping with juicy orange jelly, refreshing and cooling. Or you can use it as a topping for granola yogurt, an easy-to-digest menu that is easy on the stomach. Cafe owners can make it to sell. Papakan oranges are sweet and sour, delicious, and have a full taste of orange. They can be made into a beverage by squeezing papakan orange juice and pouring it over cold brew coffee. With their sweet and sour taste, they can be used to make Orange mousse cake, which is delicious and refreshing. In addition to imported premium oranges, there are also other imported fruits that will help add interesting menus and increase sales for the shop. Apple Lory is used to make an apple pie, with a caramel aroma and a delicious, sweet flavor. Japanese strawberries and Korean strawberries are made into a delicious strawberry and cream cheese croissant. Japanese pears, premium golden pears, premium snow pears and autumn honey pears served with crispy bread, cream cheese, other fruits and pecans. Shop for premium imported fruits at all Makro branches or Makro Pro: https://go.makro.pro/NDNS/MHANOV23
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Marko HoReCa Thai Food@Marko Rungsit
Thai fusion cooking techniques activities Workshop Marko HoReCa This time, entrepreneurs will have the opportunity to learn the techniques of cooking Thai fusion food, along with techniques for allocating ingredients and cooking times by Chef Job, Ms. Natthinee Plodthong. Thai food experts, the chefs presented Thai dishes that can easily adapt basic menus to add value and make the food different. Makro understands that most restaurant operators do not have time to learn to invent new menus, so they brought good ideas to share with the entrepreneurs who participated in the activity, including techniques for preparing equipment, ingredients and cooking as a guideline for kitchen management. Each menu that is made takes time, but entrepreneurs can learn and apply it to their own restaurants easily. Starting with the first menu, lamb massaman curry with roti, a traditional Thai menu that has been modified to look new and delicious by presenting it as a roti dome, using fragrant roti dough to cover a cup, similar to Western pie. When baked, it will puff up, be crispy and chewy. Eat it with lamb massaman curry to give it a Western feel and add value to this dish. The next dish, spaghetti with creamy tom yum lobster, spicy tom yum spaghetti that is made more spectacular with lobster meat and made richer by stir-frying shrimp fat with various tom yum seasonings to make it an easy-to-eat menu that you can eat continuously without getting tired of it. The final menu, pork steak wrapped in bacon with jaew sauce, is the main dish. The specialty is the sauce, because the chef presents a Thai-Isan style gravy, “Jaew Gravy,” poured over pork tenderloin steak. The pork, which has the least fat, is wrapped in bacon to add more fat and juiciness. It is the most perfect combination. The atmosphere at the event was warm and friendly as the chefs came down to introduce and provide knowledge to the participants up close. It could be said that they were holding hands and making it. Amidst the fragrant aroma of the new-style Thai food menu, it was interesting, causing people passing by to stop and take a peek. Ms. Purida or Chef Boom, who runs a catering business and one of the participants in the event, said, “Today is my second time participating. I have gained knowledge and good ideas from the chef to expand my own business. In addition to the techniques for applying to various menus, today I also gained knowledge about ingredients, various seasonings, and new ideas from the chef.” Another person who seemed very interested in participating in the event was Ms. Usa, who intended to stop by to buy something today, but received news about the event from the staff, so she was interested in joining, which allowed her to gain knowledge and good techniques to apply in her shop. “I usually run a fried oyster shop. Even though I didn’t use the menus I learned today, I can still apply them to do many other things.” This kind of great event is held regularly throughout the year, rotating to Marko branches nationwide. Entrepreneurs who don't want to miss out can follow the news of the event on this website.
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Menu book design strategies to increase sales and exceed profit targets
Something that is indispensable in almost every restaurant is the “menu book”. But it is very unfortunate that many restaurants overlook the importance of the menu book because a good menu book will have a direct impact on Increased sales Increased profit Manage raw material stock efficiently It helps employees take orders faster, leaving more time for other tasks in the store. These 4 points alone are more than enough for restaurant owners to pay attention to when designing their menus. Tips for designing profitable menus. Most menus that we will find in restaurants are called hand menus or menu books with many pages to choose from. Here are some suggestions for designing a menu book page by page: The page after the cover should be the story page of the shop, telling the history, highlights, and interesting points of the shop in summary, which we think anyone who reads it will be impressed. Next to the Story page should be the recommended menu page, which should be given special attention because the recommended menu will help customers make decisions about food more easily, and the recommended menu page is also a tool to directly increase profits for the restaurant. The page next to the recommended menu can be organized by category of food in the restaurant to help customers make their selections more convenient. 10 strategies for designing recommended menus to help sales exceed targets 1. The menu items on the recommended menu page should be more special than other dishes, such as the appearance of the food, legendary ingredients, size/quantity that cannot be found in other restaurants, etc. And the recommended menu page should not have more than 5-10 menus to make it easier for customers to decide. 2. It should be a menu that can control the taste to be consistent, not a recommended menu because it is cooked by a famous chef or an award-winning chef. If the chef disappears one day, the recommended menu will also disappear from the list. 3. It should be a menu that has ingredients available in every season. There will not be ingredients running out during some periods of the year. 4. Most of the menus on this recommended page must take into account kitchen management. It should be a menu that does not take long to make. Because if customers order at many tables at the same time, there may be a problem of orders not being taken out in time and customers complaining. 5. The recommended menu should be distributed from the kitchen stove evenly, such as boiled, stir-fried, deep-fried, grilled, spicy salad. For restaurants with large kitchens, all 5 types of these types of dishes will be served from different kitchen stoves, reducing the problem of too many orders at one stove, causing the food to be delayed. 6. There are menus with medium and high prices mixed together to make it easier for customers to decide. 7. Consider the profit in “Baht” per dish because not all high-priced menus will have high profit. For example, some menus sell for 250 baht with 80 baht profit, but some menus sell for 199 with 99 baht profit. So don’t fall into the trap of selling price, but look at how much profit. 8. Recommended menu should have pictures of every menu. As for the presentation, it doesn’t have to be neat and tidy. If you want to present a particular menu, make the picture larger than the others and maybe label it “Signature Menu” or add text that invites you to try it. 9. Recommended menu doesn’t have to be just food. Your shop should have fancy drinks or special dessert recipes that can be used as well. 10. Some shops that are noodle shops, chicken rice or single-dish shops may have very few recommended menus. You may change it to a “value set” instead, such as crispy pork rice + wonton soup + herbal juice for only XXX baht. This alone can help increase sales and profits for your shop. After reading, don't wait. Try opening the menu page of the restaurant and quickly survey it. Don't let the menu not make money because customers will decide which menu to order. Strategic planning in the menu book is very important. If you don't do anything to attract customers, all hundred of them will choose to order the same menu out of habit because they can't think of anything.
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