Articles
How many employees does a restaurant need?
One of the problems for new restaurant owners is not knowing how many employees in each position their restaurant should have. As a result, many restaurants choose to hire a large number of employees, following the formula of having a surplus rather than a shortage. The problems that follow are high labor costs, employees not working worth their wages, employees not working equally, some working less, some working more, or if there are too few employees, it is not possible to serve all customers, which is a problem caused by incorrect staffing. So how do you know how many employees a restaurant needs? Find out the wage rates for each position first. The basic idea in manpower placement is to take the estimated monthly income figure and subtract it from the labor cost. Which is at 18-20% The information that will be obtained is the salary figures of the employees in the store each month. This salary figure will be the framework for determining how much salary to hire for each position. Formula for thinking Estimated Income – 20% = Total Employee Salary per Month For example Monthly income 500,000-20% = 100,000 Analyze the space in the store to place personnel After getting the salary figure, the next thing is to look at the layout of the restaurant. Look at the kitchen layout, look at the opening and closing hours, look at the menu and the restaurant style. Start with the layout of the restaurant. In one day, from opening until closing, how many employees should be in each section of the restaurant layout to be sufficient for the amount of work? Basically, a restaurant will consist of the following positions: Storefront section cashier receptionist Table service staff to take orders Waiter Kitchen section Stir-fry kitchen work Kitchen work: boiling, frying, grilling Kitchen work, salad, pounding Other departments Juice bar location Dishwashing position Sample store layout for job location determination There is no fixed formula for how many employees each position should have. Consider how many employees you should use to provide adequate and appropriate customer service to your store type. Focus on customer service efficiency. For example, receptionists in case the shop opens for more than 8 hours must have a break for the staff. Therefore, there should be 2 receptionists to rotate shifts. The same goes for cashiers. There must be 3-4 order takers. There may be 3 servers. There must be 2 people in each kitchen position to rotate shifts. There must be 2 bar staff, 2 dishwashers, and 1 manager. Suppose there are 25 employees in total. Then determine the salary of each position by looking at the competitors in the area to see how much they pay for each position to prevent staff snatching. When we have determined the salary for each position, we take the total salary calculated at the beginning and subtract it. If the result shows that the salary for each position is higher than the total salary, we will see which positions will be reduced and which positions can be rotated to help each other in order to control the salary so that it does not exceed the total salary. Once the number of people and the salary figures for each position have been determined, then the next step is to recruit people according to the positions and numbers specified.
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Formula for determining wages and special wages for employees
One of the classic problems of restaurant owners is “Staff shortage” Many shops have to close because employees stop working or resign. One of the reasons for employee resignation is being bought or other shops offering higher wages. Therefore, when setting wages, including special payments for employees, entrepreneurs must take into account competition in the market. However, it must be based on labor costs that are not too high to affect business results. Therefore, there must be a formula for setting employee wages as a guideline, as follows: Example of wages for restaurant employees (for competitive wages in Bangkok ) Full-time waiters and kitchen staff, starting salary "total" = 11,000 baht (may be 10,000 baht salary + tip + diligence allowance) Experienced full-time waiter and kitchen staff, “total” salary = 12,000 – 13,000 baht (This figure is the wage in Bangkok. In the case of other provinces, business operators should survey the area by looking at job announcements for various positions. There will be rates listed. Use that information to start calculating.) What should wages be? First, you should position the employees in the store to see what main positions are actually required. Then, enter the salary for each position, considering that the employee salary is competitive in the market. Once you have the first point, estimate the possible sales each month, with labor costs at 15-18% of income. For example, if sales are 1 million baht per month, the total wages of the store should be between 150,000-180,000 baht. Take the information for each position and try to position it to see if the salary is over or not. Control it not to exceed 18% of income or, if it is going to exceed, it must not fall below 20%. Try walking around to survey the employee prices in the shopping malls in the area to help you know how much each restaurant pays per month and what benefits they have. Welfare that should be provided The word should have means that it is not necessary, but it is better if it is there because it helps to motivate employees. The benefits that should be there include: Diligence allowance: 500 baht per month. Employees must not be sick, late, absent or on leave during that month to receive 500 baht. However, if they are sick or late no more than once, they will receive 300 baht, etc. Welfare for transportation/food: 40-50 baht per day, only for days when you arrive to work on time and do not rotate work shifts. Monthly Incentive: If all employees help push sales to reach the set target, receive a cash prize of X,XXX baht/branch (for example, if you normally sell 300,000 baht per month and set a target of 330,000 baht, you will receive 5,000 baht to share) However, when giving incentives based on sales, it must be taken into account whether the profits will decrease after giving them or because the incentives based on sales have not yet deducted other expenses. Birthday holiday: On an employee's birthday, the shop gives an additional day off for free on top of the normal holiday, and there is a cake for blowing out candles or small gifts to encourage them. These are all guidelines for setting wages and special payments for employees. There may not be fixed rules, especially in terms of welfare. Entrepreneurs must consider what is appropriate in the area where the shop is located. But what I would like to leave with entrepreneurs is that employees are an important part of the business. Without employees, the business cannot operate. Therefore, putting yourself in their shoes is an important principle.
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Operation Manual Important matters are necessary
In running a restaurant, no matter what type of restaurant it is, small, medium, large, if you hire employees, the most important thing the business owner must do is create a management system within the restaurant to prevent various problems and to ensure that work is up to standard, resulting in quality products and services that impress customers and make them return to use the services again. The important things in creating a management system are: Operation Manual In this article, we will first discuss the basic manual. Work Regulations Manual, the first thing you must have The first thing that is necessary is the rules for living together. No matter what type of restaurant it is or how big it is, there should be work rules, such as working hours, break times, work-end times, OT pay rates, requesting permission for leave, leave days, holidays, conditions for resigning, conditions for dismissal, various penalties, dress code, what to do before starting work, etc. Provide clear details for employees to study and understand together to prevent problems that may arise in the future. All important documents should be complete. Next is the matter of various documents that should be available, such as job applications, employment contracts, employment guarantees, employee placement documents, resignation documents, and dismissal documents. These are also basic things that restaurants should have to prevent potential problems. Basic knowledge guide to products , food, and drinks Another must-have guide is basic knowledge about the shop and its food, such as the history of the shop, what the menu has, the ingredients of each menu, and what the taste of each menu is like in order to answer customers' questions. Many shops overlook this point, forgetting that if the staff can answer customers' questions about the menu fluently, it has a direct effect on purchases and profits. Operation manual for each position The work procedures in each position are also important to have a manual for employees to understand each other. Separate into service work and kitchen work. Service work includes the work procedures of receptionists, sentences that receptionists must speak, what are the service procedures? Including table service staff, food servers, cashiers, what are the work procedures? Each method must be created as a detailed step by step. In the kitchen work section, it is separated into types of stove work and types of cooking. What are the work procedures for each position? In addition, there should be a manual for food preparation and storage. manual Open-Close Checklist Even opening and closing the shop requires a manual to provide employees with a checklist process to prevent mistakes that can occur, such as a form to check the cleanliness of the shop, table management, readiness of various equipment, have all employees come to work, has there been a team meeting before starting work, can all menus in the kitchen be served today, what ingredients are running out or not ready for sale, in order to be as ready as possible for customers to be impressed, closing the shop requires a checklist form to check for neatness and cleanliness, such as turning off all lights and electrical appliances, storing equipment and various ingredients neatly to prevent any damage that may occur. Customer Situation Resolution Guide Complain This is one important point that many restaurants overlook: a manual for resolving situations when customers complain because service work always has a chance for customers to be dissatisfied. The important thing is how to end customer dissatisfaction well and quickly without the customer continuing to be emotional. Therefore, it is necessary to have a manual for resolving customer complaints. It must be written as steps for each incident that is likely to happen frequently, such as spilling water on a customer, what should be done to resolve it, who will come to face the customer instead of the employee, or finding a foreign object in the food, what steps should be taken to prevent the image of the foreign object from being published on various social media, and what tools can be used to resolve the problem to satisfy the customer. These are basic operating manuals that every restaurant should have to ensure that operations are standardized and prevent any potential problems.
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Break-even analysis formula for restaurant business
Why is the break-even point important? One of the biggest reasons why SME restaurant operators fail or fail is due to cost issues. And one of the cost issues that affects the financial status of the business is not knowing. “The break-even point of your own business” When you don’t know the break-even point, setting sales targets is likely to be wrong. The same goes for planning cost management and sales. Therefore, the “break-even point” is important and entrepreneurs need to know it. The meaning of the break-even point in simple terms is selling without loss, not having to spend money, but not making a profit! Or income = expenses. Therefore, it is necessary to know what the “break-even point” of the store is in order to plan and set sales targets to make a profit. The formula for finding the break-even point starts with finding the expenses incurred by the store. Expenses are divided into 2 parts: Fixed Cost Expenses It is a fixed expense that does not vary with sales. No matter how much or how little you sell, you still have to pay. These include employee wages (F/T), rental fees (in the case of fixed rates), depreciation, etc. Variable Cost Expenses It is a variable expense based on sales, including employee wages (P/T), food raw material costs, water costs, electricity costs, gas costs, etc. For example: You have good sales and good profits. You have opened a delicious Isaan food shop in the Lat Phrao area for 2 months. You have estimated sales and expenses as follows: Average sales for 2 months is 300,000 baht. The average monthly raw material cost is 32% (of sales). There are 5 full-time employees and 1 business owner, totaling 80,000 baht. The average monthly wage for part-time employees is 10,000 baht. There are water, electricity and gas bills with an average monthly bill of 27,000 baht. The rent is 55,000 baht per month. There is a depreciation cost from investment in shop construction of 30,000 baht per month. There are miscellaneous expenses such as stationery, printed materials, flyers, menu media, repair work, transportation costs, and shopping, with an average of no more than 15,000 baht per month. Use this figure to calculate the break-even point, which is how much sales per month the store must have in order for it to survive. The calculation formula is as follows: Sales 300,000 – Food cost 32% (96,000 baht) = 204,000 baht. Take the total 204,000 – employee wages, water, electricity, gas, rent, depreciation, miscellaneous expenses 204,000-217,000 = -13,000 baht. When calculated, the resulting figures show that if your shop sells well, has good profits, and has sales of 300,000 baht per month, you will lose 13,000 baht per month. In cases where the calculation results are negative like this, the entrepreneur will know the true status of the business in order to plan to control expenses and find a way to set a target to increase income each month to generate profit. When you know the sales target each month and each day, you have to find a marketing strategy to help stimulate sales, along with managing the costs of each item so that they are not higher than the standard so that the shop has profit and does not lose money anymore.
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Solve the problem of large groups of regular customers who are bored with the existing menu. Adding more menus is too much, both in terms of energy and the stock of ingredients.
To keep regular customers continuously patronizing the restaurant, in this era where there are many new restaurants opening, it may be difficult for entrepreneurs who have opened a restaurant for a long time. With menus that customers may be familiar with, until they feel bored with the same old menus of the restaurant, there is no newness for them to try, causing them to turn to newly opened restaurants. Regular customers may disappear. The chance of them becoming regular customers again may be difficult. But if you think of adding a new menu, there will be a problem of increasing costs, both in terms of the cost of ingredients that must be paid for more, including the ability and capacity to cook may not be enough. The solution is not difficult! Explore commonly used ingredients First, survey each menu in your shop to see what ingredients are used. Write a detailed description of each menu, how many ingredients are used, and list them in detail so that you will know which menus in your shop use the same ingredients a lot. Then think of new menus from the same ingredients. This will help reduce the cost of ingredients and also allow you to add new menus to your shop easily and quickly because you do not need to find new ingredients. Stop selling unprofitable menu items and start creating new ones. Try to observe which menus are selling less or not at all each day. You will have to give up and stop selling that menu, even if it is a menu that you intend to sell. Because running a restaurant is about following the needs of customers. It is better to give up and eliminate menus that do not sell but help you save money. It also saves manpower and does not have to waste time preparing menus that do not sell. When you eliminate menus that do not need to be sold, you will have enough budget to think of new menus for your restaurant. Try to observe what kind of food your customers like to eat or try to think of popular menus to add to your restaurant instead. Special menu release Most customers' behavior is to pay attention to the special menu displayed in front of the store because sometimes customers often can't think of what to eat in this store. Having a special menu displayed in front of the store will help attract customers to come into the store. It can be a menu that is sold only for a certain period of time or only during important festivals and the menu is changed continuously according to the appropriateness of that festival. This will help the menu in the store to be more diverse. And if you want to launch a new menu that does not use the same ingredients, this method will help you use new ingredients only for a certain period of time. If you have the opportunity, try asking for information from customers to know their needs and develop it into a new menu. Make a promotion with the restaurant's popular menu items. I believe that every restaurant must have a signature menu that makes customers want to come and eat often. But as time goes by, your signature menu may become boring for regular customers. Therefore, doing promotions for the original menu in the restaurant is a way to create a new experience for customers. You may arrange it as a set menu, paired with a new menu that you want to recommend, or make it a weekly promotion, selling at a special price, which will help the old menu still be great.
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Free Workshop! “Food Trends and Creating Your Own Style Menu”›
Free Workshop! From Marko Horeca Academy by world-class chef, Chef Willmann Leon “Food trends and creating menus in your own style” Workshop Marko HoReCa activities Makro members are invited to join the activity to update on the hottest food trends in 2019, along with presenting ideas for creating easy trendy menus by Chef Willmann Leong, President of World Chefs without Borders and Founder of the Thailand Culinary Academy, as a speaker on this occasion. This time, the response was very good. Thai chefs working in Burma flew directly back to join the event, and Cambodian chefs flew directly to join this workshop especially. The chef said that the current trend of arranging food to look beautiful and being able to take pictures and post on social media is very popular. Restaurant operators are interested in it, but what people forget to think about is learning about the food they are making. They should focus on the taste, make delicious food, understand the ingredients, and create a distinctive difference for the menu. And what is called the heart of cooking is understanding the temperature and time. Food Trend is a trend that customers have started to pay attention to and eventually pass away. Restaurant operators should change their menus to follow the trend, but it should not be the main thing to create a restaurant. Most food trends in 2019 will be health food because people nowadays are paying more attention to their own health. Vegan is a food that contains vegetables or beans and does not contain meat, milk or eggs. The Impossible Burger is a burger that does not contain meat, but it smells and tastes similar to beef and cheese, but in fact it is made from soy and potatoes. Keto Genic Diet: Food that does not contain flour, rice or even vegetables, only pure fat. Dry Aging Drying the meat by placing it on a rack to let the juices from the meat drain out until the meat is dry. Place it in a special refrigerator and add a little salt to cut out the moisture. Less Sugar Menu Menus that use stevia as a sweetener instead of sugar Insect Menu, food made from insects, which is currently being given attention all over the world, using insects as a replacement for various types of meat. More ready to eat delivery meal boxes are a very popular trend, but you have to pay attention to suitability. Is your food suitable for transport? Therefore, you have to study the transportation carefully. Trade and Menu labal source explanation Certified food with clear ingredient lists Superfood High-nutritious food that can be eaten as a main meal or rice. Most importantly, it must be good for the body. Food for cure is food that can cure disease or make our body better. Ingredients Replacement is the use of substitute ingredients, such as eating protein-rich foods instead of meat, such as tofu, chia seeds, wild rice, etc., suitable for vegetarians and health-conscious people, using beans instead of flour. Currently, cooking Thai food to have Thai flavors but without meat is very popular. Food Substitutes/Powder (ผง) The use of flavor powders to enhance the smell and cooking techniques to make food look good is a substitute for using real ingredients. Today's skilled chefs have started to use these powders to develop food to make it look beautiful, delicious and tasty. Trends in restaurant management that meet the needs of people in today's world High-Tech Restaurants The current trend in restaurant business is to make the restaurant look modern and innovative, using new technologies to enhance the customer experience. Automated Kitchen Using robots in cooking Because nowadays there are fewer and fewer chefs who can cook delicious and successful food, so we have started to rely on robots to cook for us. Food Delivery 4.0 Drones are now being used to deliver food. Creative ideas for your signature menu Signature Menu It is a prominent menu in the restaurant and makes the restaurant famous. It is an important menu because it can attract customers to come and eat at the restaurant very well. The principles for starting to set a Signature Menu are as follows: Specify which category this menu will belong to, such as main course, appetizer. Set a clear concept and be able to decorate the dish in the same direction as the food being made. Create menu names and organize menu layouts, which is a matter of good communication with customers. It must be a simple, uncomplicated menu that can be taught to the staff in the restaurant. Must be able to serve quickly, not taking too much time. You have to think about the ingredients first and you have to identify the recipe to determine the cost. The important things that must be included in the restaurant's signature menu are as follows: raw material Each type must have its origin, such as the outstanding raw materials in each province, each region, or even premium raw materials from abroad. There must be a story about the origin of the raw materials. The human system is a story about the person who created the recipe or the chef who cooked the food. There must be a story behind the story and the chef's experience. How to make it : Tell the story of how to make it, how to cook it differently from others, showing the care and delicacy in making it, such as steaming using charcoal or stewing for a long time of up to 2 days, etc. Culture is about bringing the unique cultures of each country to create stories together with food. Seasonal Menus that change seasonally when the ingredients are at their peak. In addition, the highlight is the Workshop 4 menus with world-class chefs, such as: Chef Willman's special sandwich menu is similar to a Japanese sandwich. It uses easy-to-find ingredients that anyone can make! You can make it yourself at home or add it to your restaurant's menu. This menu doesn't take long to make. Let's see how to do it. ingredient 3 eggs, butter or olive oil, dried bonito flakes, seaweed, teriyaki sauce, 1 tbsp miso sauce, 3 tbsp mayonnaise, 1 tsp togarashi (Japanese chili powder), 1 slice of bread or hamburger bun (choose a thick slice) method Make an omelet using 3 eggs and set aside. Make the dipping sauce by mixing 1 tablespoon of miso sauce with 3 tablespoons of mayonnaise in a bowl. Then add the teriyaki sauce and 1 teaspoon of togarashi (Japanese chili powder) to the same bowl and mix well. You can add more Japanese chili to taste. Grill sliced bread or hamburger bread. Grill one or two sides of the bread as you like. Grill with butter or olive oil. Place the toasted bread or hamburger bun on a plate. Pour the sauce over the bread diagonally. Place the egg roll on top. Pour the sauce over the egg roll again. If you want the sauce to be more fragrant, burn the sauce. Decorate by sprinkling seaweed cut into small pieces on top of the egg roll and pouring sauce over it. Then, place dried bonito flakes next to the togarashi on the egg roll to make it look more colorful and appetizing. Tips Choose a thick bun or hamburger bun for a more flavorful texture. After this, there was a workshop activity where participants could form groups to cook, with Chef Willman observing them closely. The group whose food looked and tasted the most like the chef's would win a prize. Mr. Anonthapat, the manager of Baan Jitprapassorn Restaurant, one of the participants, said, “Today is a useful seminar because I am already a Makro customer. I got to meet other entrepreneurs and exchange knowledge. I was able to apply the knowledge from Chef Willman to my restaurant.” This kind of great activity is held regularly throughout the year. Entrepreneurs who do not want to miss it can follow the news of the activities on this website.
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Enhance your menu and double your income with desserts and drinks.
I believe that many restaurants often encounter the problem that customers order only the main course and plain water, which unfortunately results in losing the opportunity to increase sales each day. This problem is not difficult to solve. Let you try to adjust your idea, add dessert and drink menus by adding creativity in both new recipes or attractive appearances. This will help attract more attention from customers than selling ordinary menus that any restaurant makes and sells. In fact, just by changing or adding decorations to the basic menu, you can easily add value to new menus in the store. Design signature seasonal dessert menus You can try to come up with a rotating dessert menu that follows the fruits in each season to add to your shop. Create a signature menu that can only be eaten during this time. This method will encourage customers to feel that they have to order before the season ends. This will create an interesting selling point that stimulates sales better than a menu that is available all the time. Create an appealing drink with eye-catching containers or decorations. Most customers are often struck by the novelty of a drink menu, both in appearance and taste. Try to create a new drink menu by adding ideas and tricks to the drink menu, including finding a beautifully shaped glass, putting the drink in, and giving it a cool and inviting name. This will help attract quite a bit of attention. Introduce new drinks before taking orders You should introduce new drinks before introducing other food menus to entice customers to be interested before they order plain water as they are used to. You can make a sign and put it on the table to introduce it, or you can make a recommended menu attached to the restaurant's menu book. And the most effective method is to have the server recommend it because speaking and invitingly will help customers decide to order more easily. Beautiful menu helps promote on social media. The highlight of drinks and desserts is that they usually have beautiful colors and are delicious on their own. If we design the decoration to look good as well and take beautiful photos to make them look delicious, it will help attract customers to want to try ordering more. Plus, desserts and drinks that look beautiful will make everyone want to post and share them, creating a trend in the online world as well for restaurant operators. Want to take beautiful, professional photos with a mobile phone camera? Click to learn for free. But if you dream of opening a coffee shop, Makro Horeca Academy Helping restaurant operators Learn how to choose a shop location, who to sell to, and which menu items to use as your highlight. Both coffee makers and grinders What kind of equipment is suitable? Selection of coffee beans and other important ingredients, along with demonstration of basic menus. Interested in learning a free online course: "5 Things You Need to Know Before Entering the Coffee Shop Business"? Click here.
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Enhance the taste of authentic Chinese food with Haday Oyster Sauce. Easy to buy, no need to stock at Makro.
If you want to create a Chinese food menu Hadey Oyster Sauce It is a seasoning that is outstanding, full of flavor with ingredients from premium fresh oysters, no fishy smell, thicker texture, suitable for use as a base for stir-frying, making dipping sauces and marinating. Create an authentic taste for your Chinese food. Hadey, the original Chinese seasoning From China's No.1 brand “Foshan Haitian” is about 300 years old and is the world’s largest producer of soy sauce and seasonings. It is confident in its production efficiency, such as: Hadey soy sauce Hadey Gold Label Soy Sauce Hadey Seafood Soy Sauce Hadey dark soy sauce Easy to buy, no need to stock, available at Makro branches near your home or Makro Pro: https://bit.ly/43n6H4J Come and experience the Taste of China event, a complete and authentic Chinese food event at Makro, Srinakarin branch, from 7 - 11 March 2024 only! Location: https://maps.app.goo.gl/tcW5CTt4excTmf118
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The hottest promotion of the year!! 2 great discounts from 3 famous brands!
The hottest promotion of the year!! 2 great discounts from 3 famous brands! Fully prepared for Makro HoReCa Academy members only. TOP SPENDER The more you shop, the more you save. Makro Horeca Academy members who purchase participating products from the brands Khao Tra Chat, Benjarong and Thai Union and must accumulate purchases that meet the specified conditions, the highest first (Top Spender) and have accumulated purchases of at least 40,000 baht. Receive a Natural Freezer worth 6,990 baht immediately, 1 prize >> Promotion period: 3 – 30 April 2024 << Special privileges for: Makro HoReCa Academy members who apply before March 10, 2024 only. Announcement of results: May 7, 2024 at 6:00 p.m. onwards via Facebook: Makro Horeca Academy List of participating products | Product code | Product List | 220434 | 100% new jasmine rice, Chat brand, 5 kg. | 135465 | Jasmine rice mixed 30%:70% Chat Arun 5kg.*1 | 150627 | White rice 15%, Chat brand, 5 kg.X1 | 110348 | Pathum Thani Jasmine Rice, Chat Brand, 15 kg.X1 | 219058 | 100% Jasmine Rice, Chat Brand (Purple), 5 kg. | 135464 | Pathum Thani Jasmine Rice, Chat Brand, 5kg.X1 | 805008 | Quality rice, Chatpatum brand, 45 kg. | 148700 | Jasmine rice mixed 70%:30% Chat Som brand 5 kg.*1 | 805006 | 100% Jasmine Rice, Chat Brand (Purple), 45 kg. | 193431 | Chat (orange) mixed with fragrant 70:30 15 kg. | 842054 | Rice, Khao Khao 43, Chat Light brand, 5 kg. X 1 | 857323 | Jasmine rice 100% Chatthong brand 5kg.X1 | 813483 | 100% new jasmine rice, Thai farmers, 5 kg x 1 | 925830 | Buasakunthong Jasmine rice, 5kgX1 | 925831 | Buasakunthong, mixed fragrant rice 70%30%5kg.X1 | 925834 | 100% sticky rice umbrella 5kg.X1 | 925835 | Buasakunthong Jasmine rice 100% 5kgX1 | 893356 | QF FZ white shrimp meat 18-22t/500gX1 | 893353 | QF FZ white shrimp with tail 18-22 T/500gX1 | 895028 | QF FZ Argentine Sushi Shrimp 4L 10 pieces | 841798 | QF FZ frozen shrimp X1 | 842395 | FZ Salmon Slices 160g X1 (Sushi) | 894096 | QF FZ Salmon with Teriyaki Sauce_500GX1 | 821617 | QF FZ Butterflyfish X1 | 821267 | QF FZ sliced sea bass meat 10-15 g.X1 | 821269 | QF FZ sliced sea bass 20-30g.X1 | 860011 | QF FZ Seabass fillet 170-300g.X1 | 860008 | QF FZ Sea Bass Potion QFresh | 854240 | QF Frozen Sea Bass Head X10 | 894093 | QF FZ Salmon Garlic Herbs_500GX1 | 852906 | Seasoned Salmon | 861424 | QF FZ white shrimp with tail, boiled 90-106 t/bag X1 | 841795 | QF FZ Shrimp Sushi 3L 20 pieces/tray X1 | 129713 | Red fragrant rice, Benjarong brand, 5 kg.X1 | 803943 | 100% Jasmine Rice Benjarong 48kg.X1 | 809637 | 10% glutinous rice, Suphan Hong brand, 5 kg. X1 | 814371 | 100% Riceberry Benjarong 1kg.X1 | 924665 | New season jasmine rice Benjarong 5 kg. | 893657 | 100% Jasmine Rice, Benjarong Brand, 1kg.X5 | 899951 | 100% Jasmine Rice Benjarong 1kg.X 5 | 901321 | Jasmine rice, Benjarong brand, 5 kg. X1 | 911739 | White rice 35% Benjarong 5 kg.X1 | 916327 | 100% new jasmine rice Benjarong 5 kg.X1 Rules and conditions for participating in the Top Spender (Natural Freezer NATURAL#NFT-4155 size 6.0Q) Customers who participate in the activity are those who have ordered products in the participating brand groups between 3 - 30 April 2024. The purchase amount is calculated from the value after deducting all types of discounts when purchasing products from participating brands at all Makro branches. The purchase amount will be calculated from between 3 - 30 April 2024. Only customers who make purchases according to the rules and are limited to those with the highest purchase amount (with the total purchase amount having a value of more than 40,000 baht) will receive a NATURAL#NFT-4155 freezer, size 6.0Q, valued at 6,990 baht, 1 unit. This privilege cannot be transferred to others, exchanged, redeemed for cash/service fees, or used in conjunction with other promotions. However, the winners cannot request the company to compensate for the difference in the value of the prize that occurs due to marketing mechanisms that are not the company's fault in the amount or other things. Customers who order products between 3 - 30 April 2024 according to the above rules and conditions are considered to have agreed to participate in the company's activities voluntarily and agree that the company can use the information you used to register to participate in the activity for any purpose related to the activity and the purpose of this, including but not limited to publishing the results of the decision or announcing the names of those eligible to receive prizes. The committee from Makro HoReCa Academy will make and announce the winners on May 7, 2024 at 6:00 p.m. onwards via Facebook: Makro HoReCa Academy https://www.facebook.com/MakroHoReCaAcademy. The decision of the committee is final. The announcement of the results will be made using the name and surname of the participants of the Macro Orega Academy in the announcement. It is considered that the participants agree to disclose their names and surnames in the announcement of the results. Employees and families of employees of CP Extra Public Company Limited and companies involved in organizing the event are not entitled to participate or receive prizes in this program. Makro Orega Academy reserves the right to cancel or change the terms and conditions without prior notice.
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Makro HoReCa Regional Roadshow 2024
Back again with Makro HoReCa Regional Roadshow “THE NEW POSSIBLE Everything is possible” With 3 exclusive activities for restaurant operators, including: 1.HoReCa Challenge HoReCa Challenge - Thailand National Cooking Championship with the concept of “New possibilities with local food from all over Thailand” Win prizes worth over 500,000 baht along with a trophy. ✅Apply online at https://bit.ly/44hISLK Thailand Creative Drink Challenge - The first Thailand Creative Drink Challenge using local ingredients. Win prizes worth over 200,000 baht along with a trophy. Applications open from 25 April 2024 – 25 May 2024 ✅Apply online at https://bit.ly/3WgRIrl HoReCa Knowledge 2. HoReCa Knowledge The best seminar of the year for entrepreneurs, meet with food gurus from all over the country, such as: You Taeng After Yum, You Tor Penguin, You Tam from Pad-Thai and Pla Ra Der restaurants, and You Winij We Chef Join us to listen and find business opportunities for Food Trucks... to new possibilities in the food business. Applications open from May 10, 2024 – June 7, 2024. Limited number!!! Free! No charges. ✅To register, click: https://bit.ly/3V2dqhU Seminar Schedule and Topics 08.30 - 09.00 Registration and reporting for each session 09.00 - 10.00 Opening Talk “Are you catching a signal about whether to continue or wait for the restaurant business?” By Thanapong Wongchinsri (Tor Penguin) 10.00 - 11.00 Seminar “Looking at the success of a salad shop in a gas station to a famous national brand” By Kritsadakul Chumkaew (Taeng AfterYum) 11.00 – 11.30 Seminar “ Adapt and move forward like a modern restaurant.” By Thanapong Wongchinsri (Tor Penguin) and Ms. Natthinee Plodthong from Makro Horeca Academy 11.30 – 12.30 Seminar “Sit and hold your knees, reveal the secrets behind the success of the shop” by Thanapong Wongchinsri (Tor Penguin), Kritsadakul Chumkaew (Taeng AfterYum) and local restaurant business owners 12.30 - 13.30 Lunch break 13.30 – 14.30 Seminar “The front of the shop is great, the back of the shop is perfect, a recipe for success in the restaurant business.” By Tham Prawattree 14.30 - 15.30 Seminar “Opening the world of Food Trucks, driving the food business to new possibilities” By Winij Limcharoen (Winij WeChef) 15.30 - 17.30 Seminar "TIKTOK unlocks "shops" and creates "millions" of money" by Thitiphan Chinachan HoReCa Workshop 3. HoReCa Workshop: hands-on workshops with world-class chefs - Chef Willman Leon, Asia Director, World Chefs Association and judge on Hell's Kitchen Thailand and Top Chef Thailand - Chef May, runner-up of Top Chef Thailand (SS1) - Chef R Iron Chef Thailand Applications are open from May 10, 2024 – June 7, 2024. Limited number!!! ✅To register, click: https://bit.ly/3USUT6q Schedule details 09.00 - 11.00 hrs. Professional ingredient preparation for increased profits by Chef Wilment Leon (400 baht per course) 11.45 - 14.15 hrs. Creating a Signature Menu using mixed cooking techniques by Chef May Phattanan Thongthong (400 baht per course) 15.00 - 17.30 Learn cooking techniques in Asian & Western Twist style from a professional chef by Chef Art Thiraphat Thiyasuntaranon (400 baht per course) Touring 5 regions nationwide Central region, 11-14 June 2024 at Makro Srinakarin branch Eastern region, 18-21 June 2024 at Makro Chonburi branch Northeastern region, 2-5 July 2024 at Makro Khon Kaen 3 branch Northern Region, 9-12 July 2024 at Makro Chiang Mai branch And the South, 16-19 July 2024 at Makro Surat Thani branch... see you there!!! . #Makro #MakroHoReCa #HoReCaRegionalRoadshow #THENEWPOSSIBLE
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Makro HoReCa Regional Roadshow - The best seminar of the year! For restaurants
Open the door to new possibilities. The restaurant business that never stops! "Special seminar of the year for "restaurant owners" with real gurus. You, Penguin Thanapong Wongchinsri You Tang AfterYum Ms. Natthinee Plodthong from Makro Horeca Academy Mr. Tham Prawattree, owner of Pad Thai and Pla Ra Der Mr. Winij Limcharoen from WeChef Thailand Mr. Nook Thitiphan Jinchan from the Digitalnook page ✅To register, click: https://bit.ly/3V2dqhU Seminar schedule and topics 08.30 - 09.00 Registration and reporting for each session 09.00 - 10.00 Opening Talk “Are you catching a signal about whether to continue or wait for the restaurant business?” By Thanapong Wongchinsri (Tor Penguin) 10.00 - 11.00 Seminar “Looking at the success of a salad shop in a gas station to a famous national brand” By Kritsadakul Chumkaew (Taeng AfterYum) 11.00 – 11.30 Seminar “ Adapt and move forward like a modern restaurant.” By Thanapong Wongchinsri (Tor Penguin) and Ms. Natthinee Plodthong from Makro Horeca Academy 11.30 – 12.30 Seminar “Sit and hold your knees, reveal the secrets behind the success of the shop” by Thanapong Wongchinsri (Tor Penguin), Kritsadakul Chumkaew (Taeng AfterYum) and local restaurant business owners. 12.30 - 13.30 Lunch break 13.30 – 14.30 Seminar “The front of the shop is great, the back of the shop is perfect, a recipe for success in the restaurant business.” By Tham Prawattree 14.30 - 15.30 Seminar “Opening the world of Food Trucks, driving the food business to new possibilities” By Winij Limcharoen (Winij WeChef) 15.30 - 17.30 Seminar "TIKTOK unlocks "shops" and creates "millions" of money" by Thitiphan Chinachan 09.00 - 10.00 Opening Talk "Catching signals about the restaurant business: continue or wait?" by Thanapong Wongchinsri (Penguin) 10.00 - 11.00 Seminar “Looking at the success of a salad shop in a gas station to a famous national brand” by Kritsadakun Chumkaew (Taeng AfterYum) Seminar “Adapting to Move Forward as a Modern Restaurant” by Thanapong Wongchinsri (Tor Penguin) and Ms. Natthinee Plodthong from Makro Horeca Academy Seminar “Sit and hold your knees, reveal the secrets behind the success of the shop” by Thanapong Wongchinsri (Tor Penguin), Kritsadakul Chumkaew (Taeng AfterYum) and local restaurant business owners Seminar: "Front of the shop is great, back of the shop is perfect, a recipe for success in the restaurant business" by Tham Prawattree Seminar “Opening the World of Food Trucks, Driving Food Business to New Possibilities” by Winij Limcharoen (Winij WeChef) Seminar “TIKTOK unlocks “shops” and creates “millions” of money” by Thitiphan Jinajarn ✅To register, click: https://bit.ly/3V2dqhU ����Traveling throughout the country to 5 regions Central region, 11-14 June 2024 at Makro Srinakarin branch Eastern region, 18-21 June 2024 at Makro Chonburi branch Northeastern region, 2-5 July 2024 at Makro Khon Kaen 3 branch Northern Region, 9-12 July 2024 at Makro Chiang Mai branch and the Southern region, 16-19 July 2024 at Makro Surat Thani branch See you!!!
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Avocado menu ideas imported from Australia for New Year's Eve parties
Makro selects and opens the experience "Fall in love with Aussie Avocados", imported avocados from Australia, fresh, direct from the source, special price at Makro. Shop for ingredients at Makro or Makro Pro: https://www.makro.pro/p/akmbaw-7275693113539 Sushi donuts with Salmon Avocado A super cute menu that must be at any party: Sushi donuts with Salmon Avocado. Transform sushi into donut form, topped with salmon. Full of high nutritional value, goes well with cucumber and good quality avocado. Must be #Australian avocado that has been taken care of by farmers who strictly follow the standards for creating safe and sustainable products. High quality, reliable and safe for all consumers. Avocado from Australia, delicious, fragrant, fresh, direct from the source, full of many benefits, buy at a special price at Makro or Makro Pro: https://www.makro.pro/p/akmbaw-7275693113539 Avocado Deviled Eggs Easy and delicious, plus it helps detoxify your liver, with the Avocado Deviled Eggs menu, or what is known as deviled eggs. These are seasoned eggs stuffed with avocado and mayonnaise, adding crunchiness by sprinkling bacon. It is easy to add color to a party. It is suitable for snacking and is also healthy. Egg Boiling Tip: Hard boil eggs the night before the party and refrigerate them to save time. Tips for choosing avocados: Try to feel around the stem. If the flesh is soft and has a light brown or dark brown color, it is a perfectly ripe avocado with firm flesh. It is ideal for eating fresh and making Avocado Deviled Eggs. Introducing Australian avocados, delicious, fragrant, fresh, direct from the source, full of many benefits. Buy at a special price at Makro or Makro Pro: https://www.makro.pro/p/akmbaw-7275693113539 Avocado Canape Bite-sized canapes that are delicious and enjoyable at every party. Avocado Canape is often served at parties and cocktail parties, paired with simple drinks. The word Canape means a small piece of food that can be eaten in one bite. It is made from small crackers, smoked salmon, cream cheese, and of course, a smooth and creamy avocado. It is another delicious bite that you will never forget. Introducing Australian avocados, delicious, fragrant, fresh, direct from the source, full of many benefits. Buy at a special price at Makro or Makro Pro: https://www.makro.pro/p/akmbaw-7275693113539 Sandwich with Egg Avocado salad Sandwiches are a universal snack menu. Whether it's for a party, selling in the morning or for customers who are on a diet, it's all possible! In the Sandwich with Egg Avocado salad menu, a sandwich with salad mixed with eggs and avocado that has been mashed to make a smooth, soft texture. Eat with toppings Drink it and you will definitely enjoy the delicious taste. Introducing Australian avocados, delicious, fragrant, fresh, direct from the source, full of many benefits. Buy at a special price at Makro or Makro Pro: https://www.makro.pro/p/akmbaw-7275693113539 Jus Alpukat Secret deliciousness with the drink menu Jus Alpukat from Indonesia. The word Jus comes from the word Juice, Alpukat comes from the word Avocado. Avocado is blended until smooth, mixed with a little syrup, chocolate is squeezed inside the glass, topped with whipped cream, or try adjusting it to add honey, yogurt, lime, it's delicious. Introducing Australian avocados, fully ripe, perfect for making this menu. Delicious, fragrant, fresh, direct from the source, full of many benefits. Buy at a special price at Makro or Makro Pro: https://www.makro.pro/p/akmbaw-7275693113539
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Collection of items worth buying, opening a conveyor belt Mala shop, easily finding ingredients at Makro
This minute is probably over. Chinese style conveyor belt mala Capture customers' hearts with quality soups, dipping sauces, and ingredients that help increase value and level up the deliciousness of Mala. Thinking of opening a Mala shop? Think of Makro. A collection of various items to help you open a Mala conveyor belt shop easily. Find ingredients easily at Makro. Ready to sell every day, no need to stock up. Easy to find ingredients, no need to stock at Makro, only at participating branches or Makro Pro: https://makropro.page.link/MHA-MM26 Hai Ti Lao Beef Oil Soup Haiti Lao Beef Oil Soup is a Mala hot pot soup mixed with beef oil from Haiti Lao, a Mala hot pot restaurant that has expanded its branches all over the world. Guaranteed quality and deliciousness, spicy and numbing, fragrant with spices that you can't put down. Find Mala ingredients easily at participating Makro branches. Complete in one place Ready to sell every day, no need to stock up. Fosu Chile Oil Shinning Introducing “Fosu Chili Oil Chaning” chili oil imported from China. It can be used to make a variety of Chinese dishes, especially the Mala menu. Let customers taste the original Mala, delicious and rich, until they become regular customers. Find Mala ingredients easily at Makro, complete in one place, ready to sell every day, no need to stock up, and can order online through Makro Pro: https://makropro.page.link/MHA-MM26 Fosu Huajiao Oil” Ma La Oil from Hua Jiao "Fo Su Hua Jiao Oil" can be added to dipping sauces, soups or used for stir-frying. If you like the original Chinese style taste, you must have it in your shop. Find Ma La ingredients easily at Makro, complete in one place, ready to sell every day, no need to stock up, and can order online through Makro Pro: https://makropro.page.link/MHA-MM26 Hai Ti Lao Pork Bone Soup Haiti Lao Pork Bone Soup is a pork bone soup for Mala hot pot from Haiti Lao, a Mala hot pot restaurant that has expanded its branches all over the world. Guaranteed quality and deliciousness, spicy and numbing, fragrant with spices that you can't put down. Find Mala ingredients easily at participating Makro branches. Complete in one place, ready to sell every day, no need to stock up. Hai Ti Lao Mala Soup Haiti Lao is a popular Mala hot pot soup from Haiti Lao, a Mala hot pot restaurant that has expanded its branches all over the world. Guaranteed quality and deliciousness, spicy and numbing, fragrant with spices that you can't put down. Easily find Mala ingredients at participating Makro branches, complete in one place, ready to sell every day, no need to stock up. Sichuan chewy noodles Sichuan chewy Huanglong noodles are Sichuan sweet potato noodles that are flat and large, chewy and soft. They go well with mala soup. Just rinse them and boil the noodles in a shabu pot for 5-7 minutes. They are delicious right away without having to soak them in water. You can easily find mala ingredients at participating Makro branches. Everything is available in one place. Ready to sell every day, no need to stock up. Guangyou sweet potato noodles Guangyou sweet potato noodles are perfect for the Mala menu. They are available in both round and flat noodles. You can easily find Mala ingredients at participating Makro branches. Everything is available in one place. Ready to sell every day. No need to stock up. Day Day Vermicelli Dayday rice vermicelli is similar to shumai noodles but is chewier. It is made from 160-day organic rice that is harvested once a year. The production process involves beating the rice 1,200 times to get beautiful, even, thin, dense, and soft noodles. It can be stored for up to 1 year. Find easy-to-find Mala ingredients at Makro. Complete in one place. Ready to sell every day. No need to stock up. And can order online through Makro Pro: https://makropro.page.link/MHA-MM26 Golden jelly ear mushroom Golden jelly mushrooms, imported directly from China, have a firm and chewy texture. They are delicious when eaten in a Mala dish or used in a stir-fry dish. You can easily find Mala ingredients at participating Makro branches. Everything is available in one place. Ready to sell every day, no need to stock up. Tofu sticks, Fong Fong brand Fong Fong brand tofu sticks have a soft and chewy texture. They are delicious when eaten with mala soup. They do not tumble and can be used in a variety of dishes, such as clear soup, stir-fried basil, or added to sukiyaki and shabu. They are delicious and enjoyable to eat. They are easy to use and do not need to be soaked in water or defrosted. Simply remove the product from the refrigerator and wait for it to thaw for a while before you can use the ingredients to make a dish. Find easy-to-find Mala ingredients at Makro. Complete in one place. Ready to sell every day. No need to stock up. And can order online through Makro Pro: https://makropro.page.link/MHA-MM26 Ring Roll, Tofu Roll Ring Roll, rolled tofu skin, large roll pieces, made from Non-GMO soybeans, dip in hot Mala soup for 5 seconds and it's delicious. Can be stored at -18 ° C. Made in Malaysia, confident in quality and deliciousness. Easily find Mala ingredients at participating Makro branches, complete in one place, ready to sell every day, no need to stock up. Oyster Sauce "Lee Kum Kee Panda" “Lee Kum Kee Panda” oyster sauce is made from quality ingredients. It can be used for marinating, stir-frying, currying, or deep-frying. It gives off a delicious aroma and tastes great in every dish. Use it to marinate with Mala ingredients for the ultimate deliciousness. Find easy-to-find Mala ingredients at Makro. Complete in one place. Ready to sell every day. No need to stock up. And can order online through Makro Pro: https://makropro.page.link/MHA-MM26 Ji Hong Sichuan Chili Oil Ji Hong Sichuan chili oil can be used as a dipping sauce or for cooking, whether stir-frying, boiling, mixing, grilling, or marinating meat to give it a fragrant aroma of spices in the style of Mala. It has a rich and authentic Chinese taste. It is another ingredient that cannot be missed. Find easy-to-find Mala ingredients at Makro. Complete in one place. Ready to sell every day. No need to stock up. And can order online through Makro Pro: https://www.makro.pro/p/gY73LTw-72631866013550 Hai Ti Lao Beef Oil Soup Mala Hotpot Soup is a must! Hai Ti Lao Beef Oil Soup helps to increase the richness of the hotpot soup. Mixed with good quality milk, it helps to increase the creaminess, resulting in a more smooth and mellow taste. It has a medium level of spiciness. Customers love it. Find easy-to-find Mala ingredients at Makro. Complete in one place. Ready to sell every day. No need to stock up. Soup and can be ordered online through Makro Pro: https://makropro.page.link/MHA-MM26 Zhensun Peanut Butter with Sesame A must-have! With the hot pot dipping sauce base, Zhen Sun, peanut butter mixed with sesame, adding a rich, creamy aroma from the nuts and sesame. Can also be used as a dipping sauce for sukiyaki and shabu. Easily find the Mala ingredients at participating Makro branches. Complete in one place. Ready to sell every day, no need to stock up. Haiti Lao Shabu dipping sauce Haiti Lao Shabu dipping sauce is considered the most popular traditional sesame dipping sauce among customers. It is suitable for children and adults. It has a sesame aroma and is delicious on the tongue. It tastes as if Haiti Lao had been brought here. Find easy-to-find Mala ingredients at Makro. Complete in one place. Ready to sell every day. No need to stock up. And can order online through Makro Pro: https://makropro.page.link/MHA-MM26 Haiti Lao, spicy shabu dipping sauce Add another level of spiciness with Haiti Lao spicy shabu dipping sauce, sesame dipping sauce for Mala hot pot from Haiti Lao shop, packed in a convenient bag for entrepreneurs. Easily find Mala ingredients at Makro, complete in one place, ready to sell every day, no need to stock up, and can be ordered online through Makro Pro: https://makropro.page.link/MHA-MM26 Leekumkee Gold Light Soy Sauce Premium soy sauce, Lee Kum Kee Gold Light Soy Sauce, rich flavor, made from 100% quality selected soybeans, through a steaming process and natural fermentation under sunlight for up to 6 months, no additives. Stir-fried with vegetables or meat for a well-rounded aromatic flavor. Easily find Mala ingredients at participating Makro branches, complete in one place, ready to sell every day, no need to stock up. Leekumkee 100% sesame oil Lee Kum Kee 100% sesame oil made from 100% roasted sesame seeds. Use for marinating food, soups and salads. No preservatives. Full of the true sesame aroma. Easily find Mala ingredients at participating Makro branches. Complete in one place. Ready to sell every day. No need to stock up.
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Special privileges for Makro Horeca Academy members from 9 leading brand partners
Find special promotions for Makro HoReCa Academy members from 9 leading brand partners, get 3 discounts! Next 1 : Great discounts from famous brands for restaurants (The rights have expired. The time has expired.) Next 2 : The more you shop, the more you get. Promotion period: 2 November – 13 December 2022 The more you shop, the more you get. Next 3 : TOP SPENDER gives away big prizes to real shoppers. Promotion period: 7 September – 13 December 2022 Special privileges for: Makro HoReCa Academy members Activity details : - Makro Horeca Academy members who purchase participating products and accumulate the highest purchase amount according to the specified conditions (Top Spender) in the top 10 (purchase value of 100,000 baht and have the highest value in the top 10) will immediately receive a prize. Natural freezer worth 10,990.- (per 1 prize) Total 10 prizes Worth over 110,000 baht - Start accumulating purchases from 7 September - 13 December 2022. - The last cutoff date is December 13, 2022. - Results will be announced on December 15, 2022 via Facebook Fanpage: MakroHorecaAcademy. . Additional activity conditions - Makro HoReCa Academy members who participate in the activity are those who have ordered any type of products in the participating brand groups at any Makro branch between 7 September - 13 December 2022. The first order will be calculated from 7 September 2022 onwards. - The right is limited to those with the highest accumulated purchase amount of participating products, the top 10, and must have a minimum total purchase amount of 100,000 baht (after deducting all types of discounts). - The prizes in this activity include a Natural 1-door refrigerator, 8.8 cubic feet, model NCS-4250, valued at 10,990 baht, 1 unit per 1 prize. - This privilege cannot be transferred, exchanged, redeemed for cash/service fee or used in conjunction with other promotional items. - In this case, the winner cannot request the company to compensate for the difference in the value of the prize that occurs due to the marketing mechanism that is not the company's fault in the amount or other things. - Customers who have ordered products in the participating brand groups at all Makro branches according to the above rules and conditions are considered to have agreed to participate in the company's activities voluntarily and agree that the company can use the information you registered to participate in the activities or disclose the name and surname or other information of the winners, whether it can directly or indirectly identify the winners ("Personal Data") from participating in this activity to complete the activity to be used in the company's public relations media in any form, without limiting the time period for posting in the media and without the company being responsible for any additional costs. - The committee from Makro Horeca Academy will conduct and announce the winners on December 15, 2022 at 6:00 p.m. onwards via Facebook Fan page Makro Horeca Academy - The decision of the committee is final. - The announcement of the results will be made using the name and surname of the participants of the Makro Horeca Academy in the announcement. However, it is considered that the participants agree to disclose their names and surnames in the announcement of the results. - Employees and families of employees of Siam Makro Public Company Limited and companies involved in organizing the event are not entitled to participate or receive prizes in this program. - Makro HoReCa Academy reserves the right to cancel or change the terms and conditions without prior notice. - Winners must contact to receive their prizes by sending a copy of their ID card and a copy of their Makro HoReCa Academy membership card to confirm receipt of the prize at Line: @makro-mha
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Shop at MAKNET and get an additional 100 baht discount for Makro Horeca Academy members only.
Promotion List Get 100 baht discount instantly by using the code MNTNEW when your purchase is 1,500 baht or more per order. Promotion period From September 15, 2022 to September 28, 2022 Download the maknet app at https://maknet.page.link/mha-sep How to participate in the promotion 1. Participants in this promotion must make a payment for Maknet application products in an amount not less than 1,500 baht (one thousand five hundred baht) per order within the above promotion period. Participants in this promotion must use the code MNTNEW to receive a discount on products and/or services for such orders in the amount of 100 baht (one hundred baht). 2. The Company limits the right to redeem discounts under Clause 2 to 1 right per 1 user account and not more than 100 rights throughout the sales promotion period specified above. To avoid any doubt, a user account in this clause means a user account that has been duly registered with the Maknet application and the person using the said user account must not be the same person as the person using another user account who has already received the right to redeem discounts under Clause 2. Details of terms and conditions of the promotion 1. These terms and conditions are intended to inform the participants of the promotion of the details and conditions for participating in the promotion “Buy products totaling 1,500 baht per 1 user account and per 1 order on the Maknet application and use the code MNTNEW to receive an instant 100 baht discount.” The participants of the promotion must accept and agree to the details of the promotion period. 2. Methods of participating in the promotion, prizes and conditions are as follows: 3. This sales promotion is organized by Siam Makro Public Company Limited ("the Company"). 4. Participants in the promotion who are entitled to receive a 100 baht discount on the product price are those who follow the details of the promotion participation method and the details of the promotion conditions correctly and completely within the promotion period only. 5. The Company reserves the right to change the duration of the promotion, the method of participating in the promotion, the prizes, the details of the conditions and/or any other details as the Company deems appropriate. The participants of the promotion will be notified in advance through the Company's communication channels. In the event of any disputes, the Company's decision is final. 6. Discounts under this promotion cannot be exchanged, returned, refunded and/or converted to cash, including the right to receive cannot be transferred to another person and cannot be used in conjunction with other promotions. For more information, please contact the Call Center at 02-026-6855 every day from 9:00 a.m. to 6:00 p.m. or via Line @maknet every day from 7:00 a.m. to 9:00 p.m.
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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 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 principles of thought, 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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Just speak and your sales will increase. Including heart-wrenching sentences that will make you want to buy. Turn your employees into top salespeople.
Did you know? Just by talking...sales increase! When customers enter the store, it's a golden moment. Just talk and sales will increase. You can train your employees today! For example: Promote special promotions when receiving food and beverage orders. Change from asking customers, "What would you like?" to suggesting to customers, "Today, there is a special promotion. Menu XXX paired with menu at a special price of XXX baht." Accelerate sales of age-limited menus to reduce waste. “Today, XXX menu is discounted by 10%.” Increase the bill amount. “If you order XXX baht more, you will receive an additional 10% discount. Would you like to see more desserts in the store?” After ordering the main course, try asking the customer, “Would you like some more appetizers? There’s a XXX menu.” Recommend beverages to increase sales without asking customers, such as “Today we have herbal drinks and soda. What would you like?” Then ask if they would like plain water. Once you have ordered, you can order more. Once everything is served, try asking the customer, “Would you like anything else?” Call for the bill, you can order to take home again. Try #asking the customer before asking for the bill, "Do you want anything else? Do you want some dessert to take home? Today there is XXXX." Important Tricks You have to brief your employees on what to sell in which situation. Have a pattern in which everyone speaks in the same direction. There are menus, products, and drinks ready for staff to promote sales in various situations appropriately. There are special promotions to attract customers in various situations. Employees must have the mindset that everyone can be a salesperson or salesperson, which helps employees to naturally have the drive to sell.
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Collection of "Vegetable" items for international food menus. Easily find ingredients at makro.
Entrepreneurs must choose to use fresh, organic and quality "vegetables". We recommend Makro, a source of vegetable ingredients and imports of good quality fresh vegetables. From all over the world, gathered together for easy purchase, no need to stock up. Create menus from many countries, answering every question and every need. Easily find quality ingredients at Makro at affordable prices, allowing you to better control costs. No need to stock at Makro or Makro Pro: https://go.makro.pro/NDNS/MHANOV23 Golden jelly mushroom Golden jelly ear mushrooms can be used to make a Mala Tang menu, which is an ingredient boiled in Chinese-style Mala soup, delicious and tasty for Thai people. Golden jelly ear mushroom salad, with its firm texture, goes well with spicy salad. You can easily find vegetable ingredients at Makro, all in one place today. Lettuce stem Lettuce stems, create Sichuan hot pot menus, stir-fried lettuce stems with crispy pork and red chili paste, and fresh shrimp lettuce stem salad, available today. Find vegetable ingredients easily at Makro, complete in one place. Bamboo leaves Bamboo leaves can be used to decorate plates or as a food base for beauty, such as Sashimi and Yakitori. You can easily buy vegetable ingredients at Makro, all in one place today. You can also order online through Makro Pro: https://www.makro.pro/p/aSO4c3c-352766094803508 Japanese ginger or myogawa Japanese ginger or Myoga can be eaten fresh to add a refreshing aroma. Create a Japanese-style Neba Neba Salad menu. Vegetable ingredients are easily available at Makro. You can find everything in one place today. Japanese Nagaimo Japanese nagaimo can be used to make a Japanese-style Tororo Don dish. It is easy to make and not complicated. Tororo Hot Inaniwa Udon menu by Inaniwa Udon is ranked as one of the top 3 best udon in Japan. Eat it with Tororo, I can tell you that it is definitely a best seller. Find vegetable ingredients easily at Makro. Complete everything in one place today. And can order online through Makro Pro: https://www.makro.pro/p/RIMEVfj-141348259039175 Coriander (Minari) Coriander or Minari in Korean. Create a menu from coriander (Minari) by eating it as a side dish for Korean barbecue or making salad. It is also a side dish for Thai-style southern curry. You can easily find vegetable ingredients at Makro. You can find everything in one place today. Korean sesame leaves Korean sesame leaves can be used as a side dish for Korean barbecue, sesame leaf salad, and Gamja-Tang, a Korean-style stew of pork ribs and potatoes. Vegetable ingredients are easily available at Makro, all in one place today. You can also order online through Makro Pro: https://www.makro.pro/p/eujZdkM-26004025267387 White Endive White endive (WHITE ENDIVE) can be used to make a ham menu, wrapped in white endive, which is a vegetable of the same type as lettuce, with a soft, crunchy texture and a slightly bitter taste. It is popularly used to make medicines and tonics. It comes in a variety of colors depending on the variety. Top with béchamel cream and endive salad menus. You can easily find vegetable ingredients at Makro, all in one place today. Red Endive Red Endive can be used to make a Red Endive salad or Caviar menu. Add a richness with Crème fraiche. Decorate with canape leaves. Place on Red Endive. Easy to find vegetable ingredients at Makro. Complete in one place today. Curry leaves (young curry leaves) Curry leaves (young yam) create a yogurt Raita sauce menu, an Indian-style side dish that is healthy and goes well with spicy food. You can easily find vegetable ingredients at Makro. You can find everything in one place today.
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Very popular! Mala soup, must have in your shop, can be bought every day, no need to stock at Makro.
If you want to open a Mala restaurant, the soup is an important part. It must be delicious and original, with full flavor. Point out the location. Mala Soup How to make it delicious, easy, and save time Suitable for Mala shop owners. You can buy it every day. No need to stock it at Makro. Professional deliciousness is easily available near your home. Introducing Hai Ti Lao, Mala Soup Hai Ti Lao's soup base, Mala flavor, is spicy and has a fragrant aroma of spices. It does not contain beef fat. Hai Ti Lao, Mala Soup with Beef Oil Haiti Lao's beef mala flavor soup base has a spicy taste and a distinct beef aroma. It is especially suitable for those who love to eat beef. It has a spicier and richer taste than Haiti Lao's mala flavor soup base. Proportion of soup stock: 1 part broth to 5 parts water If you want a stronger concentration, you can reduce the amount of water mixed in. Don't miss out! A great item to enhance the flavor. Add more to get the perfect Mala soup. Bay leaves - add flavor to soup Mala grains - add a spicy numbing sensation Roasted chili peppers - add spiciness Shop for Mala items at all Makro branches or Makro Pro: https://axtra.makro.co.th/Inter-Ingredient
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Collection of Royal Project vegetables and fruits, selected for quality for entrepreneurs
Vegetables and fruits are raw materials that entrepreneurs must pay attention to. In addition to taste, origin and cleanliness, it is a matter that consumers must take into account in order to increase the value of every dish served, free of chemicals, with products from the Royal Project. Outstanding quality, clean, safe, support farmers in the highlands, buy at Makro, give farmers stable income, grow sustainably. In addition, the Royal Project vegetables and fruits are all selected for quality, clean and safe at a very affordable price. You can read about the highlights and menu ideas for Chinese cabbage, glass lettuce, cos lettuce, kale, Japanese cucumber, cape gooseberry and 80 royal strawberries, an option that entrepreneurs should not miss. Chinese Cabbage Chinese Cabbage is popular in Thai, Chinese and Taiwanese farmer's markets. It can be eaten raw or cooked. It is a vegetable that generates income and restaurant owners should not miss out on having on their menu. Highlights: It has light green leaves, large heads, and is wrapped like a head of a tree. It has a sweet and crispy texture. It is carefully selected from the #Royal Project. It is fresh, clean, chemical-free, and full of nutrients, such as vitamins A, C, folic acid, and helps with digestion. Menu ideas that are worth selling: Clear soup, stir-fried vegetables or stir-fried with oyster sauce, Chinese cabbage wrapped in minced pork, vegetarian Chinese cabbage and mushroom soup, stir-fried Chinese cabbage with sukiyaki sauce, Korean-style Chinese cabbage kimchi, or serving Chinese cabbage with chili paste, Chinese cabbage juice mixed with fruit for a healthy drink. How to store: After washing the vegetables, drain the water, wipe dry, wrap with plastic wrap or store in a plastic bag, then store in the refrigerator. You can buy Royal Project Chinese Cabbage at Makro or Makro Pro, conveniently near your home today: https://axtra.makro.co.th/3uirpFN Glass Lettuce Glass lettuce or iceberg lettuce is considered the king of salads. It can be used in a variety of dishes. Interesting Highlights: It has thick, crisp leaves, light green color, no green smell, pleasing to both children and adults, including those who are starting to eat vegetables. The glass lettuce from the Royal Project is free of chemicals, crispy, delicious, sweet in taste, low in calories. In addition to salad, if you want to use it in other menus, you can create it by just heating the glass lettuce slightly, just enough to make the fragrant leaves soft, allowing the seasonings to penetrate easily. Just a little heat is enough. Ideas for selling menus: salad, stir-fried lettuce with fish sauce, stir-fried lettuce with bacon, lettuce wraps, larb, nam tok, steak, or as a side dish for Korean pork. Storage method: After washing the vegetables, drain the water, wipe dry, wrap in brown paper or store in a plastic bag, then store in the refrigerator. You can buy Royal Project Glass Lettuce at Makro or Makro Pro, conveniently near your home today: https://axtra.makro.co.th/3uirpFN Cos Lettuce Cos Lettuce or sweet lettuce does not have a bothersome green smell. Business operators can use it as a selling point. Highlights: It has long, slender, fresh green leaves, no foul smell, sweet, crispy, delicious taste, high in vitamins A, B, C, folic acid and fiber. The Royal Project's cos salad goes through a quality production and harvesting process, good for your health, good for your heart. Ideas for selling menus: various soup menus, stir-fried with oyster sauce, Caesar salad, eaten fresh as a side dish with chili paste, larb, grilled meat How to store: After washing once, put the vegetables in the second water, which is cold water, soak in ice for 10 minutes until the vegetables are crisp and bouncy. Drain the water and store in a Tupperware for 3-4 days. You can buy Royal Project Cos Lettuce at Makro or Makro Pro, conveniently near your home today: https://axtra.makro.co.th/3uirpFN Kale Kale, also known as curly kale, is known as the “Queen of Greens”, which is increasingly popular among the younger generation. Health-conscious people should not miss it. It has high nutritional value, such as vitamin K, vitamin C, iron, fiber, chlorophyll, low sugar, and helps reduce fat and blood sugar. Interesting Highlights: It has dark green leaves with curly edges and a sweet, crispy taste, unlike regular kale which has a bitter taste. Kale from the Royal Project has been certified to international standards and uses the technology to reduce the temperature of the produce with a fast cooling system called Hydro Vacuum Cooling. It is delivered in a refrigerated truck, which helps extend the shelf life of the kale so that it can be delivered to the business with confidence. Menu ideas to sell: Kale scrambled eggs, kale muffins, kale smoothies, kale salads, and can be eaten fresh as a side dish with chili sauce, put on a steak plate, or processed into kale powder. How to store: After washing the vegetables, refrigerate for 5 minutes, drain, wrap in a plastic bag and refrigerate. You can buy Kale from the Royal Project at Makro or Makro Pro, conveniently near your home today: https://axtra.makro.co.th/3uirpFN Japanese Cucumber Japanese Cucumber may be a new option for customers and add value to your menu because it has a sweet taste, small seeds, and less water than other types of cucumbers. Highlights worth knowing: The fruit is long and slender, dark green in color, with firm, sweet, crispy, refreshing flesh. Many menus can be created. When squeezed for drinking, it is low in calories, answering the needs of health-conscious customers. It is available all year round and has medicinal properties. It helps remove toxins from the body and nourishes the skin and hair. It also contains vitamins A, C, B 1 2 3 5 6, etc. Ideas for selling menus: Japanese cucumber salad with minced pork, Japanese cucumber salad with Sichuan preserved egg, Japanese cucumber salad with bacon, Japanese cucumber stir-fried with egg, pickled cucumber, cucumber kimchi, or serve to customers fresh as a side dish. Storage method: Wash and dry, wrap in tissue paper, store tightly in a cool, dark room temperature, it will last longer than storing in the refrigerator. You can buy Japanese cucumbers from the Royal Project at Makro or Makro Pro, conveniently close to your home today: https://axtra.makro.co.th/3uirpFN Cape gooseberries Small but mighty! Cape Gooseberries, or as we call them in Thailand, “golden bells, foreign tong teng”, are a berry. Although they are small, they are a superfood, packed with vitamins A and C, twice as much as lemons, and antioxidants that help brighten and improve the skin’s health. They are great for female customers, and they are low in calories, making them a hit among weight-control customers. Interesting Highlights: Cape gooseberry from the Royal Project has a unique aroma and a sweet and sour taste. It has a peel that forms into a calyx. When peeled off, it reveals orange-colored fruits. It was first planted 45 years ago (1979) to allow northerners to replace opium fields. Menu ideas to sell: Thai-style cape gooseberry salad, cape gooseberry chili paste, cape gooseberry salad, cape gooseberry yogurt smoothie, cape gooseberry cake, cold-pressed cape gooseberry, can be dipped in chocolate, made into jam, or used as a cake decoration. How to store: Keep in the refrigerator at a moderate temperature to prevent bruising of the cape gooseberry. You can buy Cape Gooseberry from the Royal Project at Makro or Makro Pro, conveniently near your home today: https://axtra.makro.co.th/3uirpFN Strawberries Buy 1 get 2 with strawberry ingredients (Strawberries) can be used to make both savory and sweet menus, including beverage menus. It is considered one of the fruits that stimulates the economy, high in nutrition. We recommend the Royal Strawberry 80 variety from the Royal Project. It is safe and free of chemicals. It can be highlighted to attract the attention of health-conscious customers. Interesting Highlights: Royal Project strawberries are a hybrid variety from Japan. They have undergone continuous research to develop the variety into a replacement for opium in the northern region. They were promoted to Thai farmers to plant them in 2007. They have large, firm fruit with an average weight of 30-35 grams. They are bright red, shiny, and delicious. They have a strong aroma when fully ripe. Harvest between 8:00 and 9:00 a.m. When they are 90% ripe, the strawberries are the most delicious. Ideas for menus that are worth selling - Savory menu: Fried chicken burger with strawberry sauce, Strawberry salad with crispy shrimp and minced pork, Strawberry salsa, Strawberry curry fried rice - Dessert menu: Strawberry Cheesecake, Tang Hulu, Matcha Strawberry, Strawberry Cream Sandwich, Strawberries Compote - Drink menu: Thai tea strawberry, strawberry mocha smoothie, iced strawberry latte, pink chocolate, strawberry fresh milk You can increase your sales with homemade strawberry jam, which can be stored for 1 month. How to store: Soak in plain water mixed with vinegar (ratio of vinegar: plain water approximately 1:10) for 5 minutes, then rinse with plain water, drain and place on a tissue to dry. When dry, store in a Tupperware or tightly closed container in the refrigerator. You can buy strawberries, Royal Project 80 variety, at Makro or Makro Pro, conveniently near your home today: https://axtra.makro.co.th/3uirpFN
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Deliciously popular! Sasanishiki, a best-selling rice variety in Japanese restaurants, available at Makro.
If you want to be a professional Japanese restaurant owner, you have to pay attention to every detail, especially Japanese rice. Help enhance the deliciousness and highlight the uniqueness of the menu at the shop to stand out! When thinking of quality rice varieties, "Sasanishiki" is a top choice that entrepreneurs choose to use. When cooked, the rice grains are loose, cook in a pot, have a soft and chewy texture, and a slightly sweet aroma that is unique. It is suitable for making Japanese rice balls or onigiri. To give customers a taste of authentic Japanese deliciousness, we recommend: "Japanese rice, Sasanishiki variety, Aero brand" Quality Japanese rice, fragrant, sticky, soft, 100% full grain, carefully selected for every grain, grown for over 120 days. Only@makro products can be shopped at Makro or Makro Pro: https://bit.ly/49pJ25A Special! Come experience the most exclusive and authentic Japanese experience at the Japan in Love event at Makro, Srinakarin branch. Only from February 23 - March 3, 2024! location : https://maps.app.goo.gl/tcW5CTt4excTmf118 Share additional ideas, increase income with Japanese rice balls or onigiri menus. It is an easy-to-make menu by using ingredients that are already available in Japanese restaurants to develop the fillings and ingredients of onigiri to create new fillings that attract customers. Shop easily at Makro or Makro Pro as well. Mentaiko, frozen seasoned cod roe Aero frozen imitation crab meat Domoto seasoned boiled cabbage Taberu seaweed triangle rice wraps Hoshi Honey Pickled Plums Frozen Grilled Eel with Soy Sauce
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White asparagus, create a premium menu, buy ingredients at Makro.
Want to add a highlight to increase value, create a unique menu for the shop with white asparagus. A high-class vegetable that is popular in Western-style restaurants, such as European restaurants, including Thailand, because it tastes delicious, is crispy, easy to eat, and has high nutritional value. It eliminates the problem of raw material shortages and fluctuating prices. Available at all Makro branches all year round. Aero Frozen White Asparagus It is a frozen raw material, so it has a long shelf life, is easy to store, and helps reduce waste from spoilage. Good quality, fresh, crispy, large, long pieces, any style of menu can be used to make delicious food. Convenient, pre-trimmed, 100% ready to use, no need to waste time trimming and preparing ingredients, thus reducing the risk of loss caused by trimming. Only@makro products can be shopped at Makro or Makro Pro: https://bit.ly/3Tb5fif Share menu ideas White Asparagus with Hollandaise Sauce Stir-fried white asparagus with oyster sauce, Chinese style White asparagus served with salmon steak White Asparagus Crostini If you want to create a Thai-style menu, you can do so, such as white asparagus curry, white asparagus dry sukiyaki, etc. If anyone has an interesting menu that is worth selling, please share it in the comments!
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Variety of Berry Premium imported strawberries available at Makro
If you want to create a strawberry menu, you have to choose only premium grades! Makro Selected from gardens with good production standards, large fruits, beautiful bright colors, both delicious and photogenic at the same time. Not only good looking, but also tastes premium quality. To get a sweet taste, juicy flesh, shop for great value at a Makro branch near your home or Makro Pro: https://axtra.makro.co.th/MHA-Berry If you want to serve big strawberries and take great photos, you need Japanese varieties! Japanese strawberries, "Amaou" variety, are larger and flatter than other varieties. The flesh is slightly hard but the taste is sweet and juicy. It has a fragrant smell and soft flesh. The name "Amaou" comes from the first letters of four Japanese words: Akai = red Marui = round Okii = large size Umai = delicious Japanese strawberries, “Tochi Aika” variety, was just released in 2021. It has a low acidity level, so it tastes sweeter than other varieties. It tastes sweet and juicy with a little sourness. When cut in half, it looks like a heart. In addition to eating normally, it is also suitable for decorating menus that want to emphasize the whole strawberry, such as putting it in daifuku, decorating the top of cakes, or coating with premium Tang Hulu sugar. Looking for decorative strawberries? Korean strawberries, Gumsil variety! Sweet taste, deep and soft flavor, sweet aroma, juicy from the first time you eat it. With a large appearance, beautiful bright colors on the outside, it looks delicious and is very suitable for serving. It is also easy to store. It is longer and slender than Japanese strawberries, suitable for decorating menus such as strawberry cake, strawberry crumble bingsu, yogurt parfait, or using to make Korean-style strawberry milk. Shop for great value at your nearest Makro branch or Makro Pro: https://axtra.makro.co.th/MHA-Berry
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Sea bass, honoring Thai ingredients, creating a variety of fresh menus, available at Makro.
Sea bass Another ingredient that can generate income for the shop, with its mild flavor, fine texture, soft and delicious to Thai people. It can be used in many menus, whether boiled, stir-fried, deep-fried or steamed. If entrepreneurs want high-quality sea bass with firm, fresh meat and no contamination from the hands of Thai farmers, Makro helps sea bass farmers in Samut Prakan Province, which is a source of sea bass in two waters, both fresh water and brackish water, covering more than 3,000 rai, by distributing through Makro stores nationwide, increasing distribution channels for farmers and creating sustainable jobs for people in the community. Buy fresh sea bass at Makro branches near your home or Makro Pro: https://bit.ly/430KTLZ
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Makro creates a career, street food for hundreds to become a professional worth millions, special round!
Meet with Makro creates a career, street food for hundreds to become a professional worth millions, special round! A cooking workshop where you can actually make 3 popular recipes for Thai dishes. Somtam – Yam Shop (Teaching the recipe for Somtam and Yam sauce) Roast Pork and Roast Chicken Rice Shop (Teaching the Roasted Rice Marinade Recipe) Clear soup noodle shop – Tom Yum (teaching the recipe for delicious seasoning) Learn secret recipes and unique techniques from experienced chefs. Customers love to eat it. You can eat it often. It's so delicious you'll never get bored. Urgent recruitment! Today – 20 Aug 2022 At a price of only 699 baht Interested in registering? Click here. Learn all 3 menus at great value! With ingredients, learning equipment, and many more premium items. Workshop Schedule location : Matichon Academy Date: 30 August 2022 Morning time 9.00-12.00 hrs. Afternoon session 13.00-16.00 hrs. Date: 31 August 2022 Morning time 9.00-12.00 hrs. Afternoon session 13.00-16.00 hrs. *Limited to 20 seats/round only. Taught by Chef Oh, Ajarn Yanat, instructor at MSC Thai Culinary School and sub-committee of the Thai Chefs Association, and Chef Paul, Ajarn Phong-anan, Thai culinary expert, International Food Training Center, Suan Dusit University and committee of the Thai Chefs Association.
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Special promotion for those who register for the cooking workshop "Makro creates a career. Street food for hundreds to a professional worth millions"
Find special promotions, big discounts for participants in the workshop “Makro creates a career, street food for hundreds to a professional worth millions” Promotion period: 30-31 August 2022, only at Matichon Academy. . Products participating in the promotion .
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7 sausage menu ideas, delicious and spicy!
7 sausage menu ideas, delicious and spicy! When it comes to popular food, easy to find and convenient to eat, that is sausage Normally, the easiest way is to put it in the microwave or fry it, and eat it with chili sauce, ketchup, or if it's a Western country, it will be eaten with mustard. For restaurants, you can use “sausage” as an ingredient to add value to your menu. Importantly, sausage is easy to prepare, has a consistent delicious taste, and a fairly stable price that does not fluctuate like pork or chicken. It can manage costs and maintain a constant level. And sausage can be used to make many delicious menus to serve! Crispy Chicken Sausage with Fresh Chili from Super Save Sausages with smooth, soft, chewy texture, made from quality chicken meat, extremely spicy, delicious, fragrant with spices, can be used to make any menu, so spicy that you can't stop. You can buy Crispy Chicken Sausage with Fresh Chili from Super Save at all Makro branches or Makro Click Click >> https://makro.co.th/3NrJ4zb Corn dog Corn dog A very popular street food menu from Korea, now we can make it in Thailand. Choose to use crispy skin chicken sausage with fresh chili from Super Chef, coat in breadcrumbs, mix in large breadcrumbs, fry until golden brown and crispy, pour on chili sauce, ketchup, and mustard. Open a booth to sell in front of the shop for a good price or as an appetizer, cut into bite-sized pieces for many people to eat, it's delicious! And especially crispy skin chicken sausage with fresh chili, every bite is spicy and delicious, pleasing to the Thai palate. Mala Sausage Mala Sausage Another super hot street food menu, easy to make, easy to eat, forget about chili sauce and ketchup. Grill crispy skin chicken sausage with fresh chili until cooked, mix with mala powder, I must say that it will definitely add value to the sausage menu. Spaghetti with dried chili and sausage Spaghetti with dried chili and sausage If your restaurant already has a spaghetti menu, just change the meat ingredients to crispy skin chicken sausage with fresh chili and you will have a new menu that creates variety for the spaghetti menu. Plus, crispy skin chicken sausage with fresh chili from Super Save, every bite is spicy and tangy, further enhancing the spicy flavor of the stir-fried spaghetti with dried chili in every bite. Stir-fried eggs with holy basil Stir-fried eggs with holy basil Pan-fried eggs are a breakfast menu. But if you want to add a little more spice, try adding stir-fried basil to the pan and change the original sausage flavor to crispy chicken sausage with fresh chili from Super Save. It will make the start of a new day spicier and more energetic. Sausage Salad Sausage Salad Spicy menu that cannot be missed is sausage salad. Just change the meat ingredients to crispy chicken sausage with fresh chili and you will get a menu that adds variety to the salad menu. No need to cook the meat ingredients in a complicated way. Crispy chicken sausage with fresh chili from Super Save is consistently delicious. Spicy flower sausage Spicy flower sausage Another menu that is suitable for breakfast and is a beautiful and cute menu is spicy flower sausage. Score the sausage into rounds, don't let it break. If you want a big flower, you can use 2 sausages connected together. Crack an egg in the middle and put it in the oven or fry it in a pan. Before serving, sprinkle with a little black pepper. Add a little MAGGI sauce to add a little saltiness. Definitely delicious. credit https://www.youtube.com/watch?v=MrvQjb9Hbas Tokyo dessert Tokyo dessert A snack menu, semi-savoury, semi-sweet, popularly using sausages. Tokyo snacks normally have only salty and sweet flavors. If you try changing to crispy chicken sausage with fresh chili from Super Save, pour a little chili sauce before rolling, every bite will increase the spiciness, with a spicy taste on the tip of the tongue. You can eat more, it's more delicious, not greasy, and it will definitely sell more. credit https://www.youtube.com/watch?v=MrvQjb9Hbas You can buy crispy chicken sausage with fresh chili from Super Save. Available at all Makro branches or Makro Click Click >> https://makro.co.th/3NrJ4zb
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Income fluctuates. Sometimes sales are good, sometimes completely quiet. Why?
Income fluctuates. Sometimes sales are good, sometimes completely quiet. Why? Have you ever wondered why some periods sell well and some periods don't? Is it because it's the beginning or end of the month? Or is there something wrong with our store? Let's try doing a checklist. So that we can find a way to deal with it in a timely manner. Customers complained that the taste of the food was not the same or had gotten worse. 1. Customers complain that the taste of the food is not the same or has gotten worse. The taste of food is caused by many factors, from changing chefs, changing seasonings, ingredients, or even changing recipes, which are usually not changed unless necessary. Therefore, you must always survey customers’ opinions on whether the taste of the food remains the same or not. Another solution is to create a standard recipe for the restaurant and print it as a manual for people to study. This will solve the problem of changing chefs. Learn more about maintaining food standards at => https://bit.ly/3xB6pcp Frequent staff changes, service is inconsistent 2. Frequent staff changes, service is not consistent. Before each employee can work, they must go through training and learn how to work in each part of the store. During the training, the service may not be continuous. The new person may not be as good as the old person or may be worse than before. The solution is to manage your employees well, provide ways to motivate them to want to work with your shop, and create a manual of work standards for new employees to study. This will help make training easier and faster. Learn about employee management at => https://bit.ly/37ZMWY6 The work in the shop and the employees are not balanced. 3. The work in the shop and the employees are not balanced. Look for any staff members who are too busy to make customers wait for a long time, or if there are any shortcomings in any part of their work, such as slow food delivery, slow table clearing, slow order taking, wrong service, etc. All of these can make customers not want to come back. Therefore, it is important to balance the number of employees with the work in each department. In addition to balancing the number of jobs, it must also be balanced with the store's budget. For more information on service volume and number of employees, visit => https://bit.ly/3GSJSdH There are no promotions to meet customer needs. 4. There are no promotions that meet customer needs. Good taste, good service, if there is a good promotion, it will help attract more customers. Even in a shop that has always sold well, there should be a promotion that customers like as well. Because competitors are ready to have a promotion to lure customers away from our shop at any time. Try organizing seasonal promotions to make customers feel cared for and encourage them to return. Learn how to design promotions that appeal to customers at => https://bit.ly/3j2HaYZ There is only one type of menu. There are no other menus to choose from. 5. There is only one type of menu. There are no other menus to choose from. Because customers cannot eat the same thing every day, this point seems to be a weakness of single-dish restaurants with specific menus, such as chicken rice, pork leg rice, roast pork rice, etc., which makes customers choose to order from other restaurants, try to develop new menus from what they have, such as roast pork rice, try adding red pork noodles, add a spicy pork rib menu, eat together or order separately, or try to add a new menu to be a little more diverse, it is a good choice for customers. Learn more about menu design at => https://bit.ly/2V2HQUP Frequent food price increases 6. Frequent food price increases Raising food prices out of necessity, because of rising raw material prices or expenses, is something customers can understand. However, raising prices frequently will make customers feel bad about the restaurant and feel that the restaurant is always pushing the burden to customers. The solution is to manage the raw materials better, not to let them go to waste, cut out unsold menus to save on unused raw materials, find other raw materials to use instead if available, such as expensive limes, use lime powder mixed with real limes to reduce costs. But if in the end it is necessary to increase the price, then increase it and inform customers of the necessity of this price increase. This shows the utmost effort to fix the price and inform customers in advance when the price will increase. Learn about managing expensive raw materials at => https://bit.ly/3xlRORL Evaluate competitor stores, see what their strengths are compared to ours, and find solutions to the problems. 7. Evaluate competitor stores. What are their strengths compared to ours? Then find ways to solve the problems. Competitors can arise at any time. They do not necessarily have to have the same type of food. Even similar foods can steal customers from us. Initially, we must always check out new shops opening near our shop and assess whether they are competitors or not. If there are competitors, do not be alarmed. Continue to check how the competitors' shops are more outstanding than ours and find a way to solve the problem. Quality or deliciousness cannot compete with the restaurant that is in the hearts of customers. 8. Quality or deliciousness cannot compete with the restaurant that is in the hearts of customers. This makes it impossible to attract customers from competitors. At this point, we have to rely on sales from existing customers only. We cannot increase the number of new customers and there is a chance that our income will decrease. This is quite difficult because sometimes customers do not tell us directly. To find out which shop you like, you should try asking customers directly or surveying on social media to see which shops like ours are selling well. Try studying and then use it to improve your shop. Not diligent in marketing 9. Not diligent in marketing In addition to promotions, advertising is also important for marketing. If you don't post regularly in the media, customers will forget and new target groups won't know about the shop. At the very least, you should post pictures of the menu, pictures of the shop, and news about discount promotions regularly to make the shop look active and encourage customers to want to use the service. Learn about restaurant marketing at => https://bit.ly/3GQFN9P
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6 menus to reduce food waste, use leftover ingredients in the store, create new menus, increase profits
6 menus to reduce food waste Use leftover ingredients in the store to create new menus and increase profits. Don't let the money in your pocket be transformed into Food waste We can make use of leftover ingredients in the store to their full potential. Just use creativity. You can make money from leftover ingredients! MHA shares 6 popular menu ideas that can be turned into new menus, increasing profits for the restaurant and preventing money from leaking into food waste, which would be a shame. Ho curry Ho curry It is the wisdom of the northern Thai people in ancient times in dealing with leftover food. It was created by combining leftover curry dishes (the word “Ho” means to combine), adding some ingredients such as bamboo shoots, glass noodles, pork, and adding a little more seasoning. The flavor was enhanced by adding lime leaves and lemongrass, resulting in this type of curry. The more you have Hang Lay curry and curry that has coconut milk as the base, the more you can get the aroma of Northern food. Or if anyone has Hang Lay powder, try adding it to enhance the flavor. Fried shrimp heads Fried shrimp heads Popular snack menus or appetizer menus Can be made from ingredients available at the store! Which store sells shrimp? Don't forget to save the remaining shrimp heads or tails to make a new menu. In addition to reducing food waste, it can also increase sales. The method is very easy. Don't miss it! In addition to frying, peeled shrimp shells or fish bones must be thrown away every day. We can boil them into stock to make Tom Yum, which will enhance the flavor of the food, giving it a natural taste without the need for seasoning powder. In cases where there may not be a lot of these leftovers each day, you can freeze them together until you have the right amount, and then take them out to use at the same time. Dumplings in soup Dumplings in soup You can change the ingredients from minced pork to pork. Chicken meat that has been cut from other menus in the shop, by keeping the usable parts, can be made into a wonton soup menu. It works well with few ingredients, not complicated steps, fresh, hot, delicious, easy to swallow. Or you can make it into fried wontons, it works well too. Beef Burger Beef Burger The world's most popular fast food You can use the trimmed beef or other meats such as chicken, pork, fish to make minced meat into burgers. You can also add other ingredients such as cheese bread, vegetables, and sauces. It is guaranteed to be incredibly delicious. For making burgers, the fat percentage should be at least 20% so that it is not too tough. Share a delicious burger recipe from Chef Prachan. Click to see >> https://bit.ly/3xJk4Om information : https://bit.ly/3aRvlmx Grilled rice Grilled rice Transform ordinary sticky rice or when customers start to disappear, close to closing time, into Grilled rice An easy-to-make Isaan dish made from sticky rice coated with egg, seasoned with light soy sauce, a little salt, skewered and grilled until the rice turns golden yellow. Enjoy it and don't tell anyone. Ranjuan curry Ranjuan curry End with an ancient Thai curry menu, Gaeng Ranjuan, by using the leftover meat from the royal meal to season it by pounding the shrimp paste chili paste to make it spicy, sour, and salty. Then boil the beef or pork until tender, add the prepared shrimp paste chili paste, season to taste, then add basil leaves to increase the aroma before serving with hot steamed rice, and it's done. information : https://bit.ly/3N0ZeOZ
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How can I get a lot of reviews from customers?
How to get lots of reviews? In addition to the food looking good and making you hungry, if someone guarantees that it's really delicious, it will make new customers more confident to come to our restaurant. With the review strategy, there are many channels that can open up opportunities for customers to review the restaurant for free. Let's see what they are. messageImage_1655118290169.jpg 486.05 KB Google Business Profile : GBP Or the former name is Google My Business, a free service from Google that will help customers find our restaurants easily on both Search and Map. If you have ever searched for a restaurant on Google, you will find that when you find a restaurant using the specified keyword, a review score will appear in the search. When you click on it, you will find detailed information about the restaurant, review score details, and reviews that customers have posted. The GBP review system has the advantage of being linked to the most popular search sources. When we register our business with GBP, we will be able to pin a map and allow customers to review our restaurant. We can also report negative or inappropriate reviews from Google. There are 3 types of GBP review formats: 1. Ratings, reviews, and reviews with photos all have different effects on credibility and searchability, with ratings (stars) alone being the most popular method because it’s the easiest, just a click away from rating. Reviews are the first thing that grabs the attention of your target audience when they search on Google. 2. When you click in, you will see the details of the shop and the reviews written by customers, which is a point that Google gives importance to because the system will capture words that are repeated a lot in customer reviews, store them as keywords for searching, and highlight words in the reviews, such as words like delicious, grilled meat, dipping sauce, etc. 3. Reviewing with photos is the most appealing review because it includes ratings, photos of actual service use, and sharing experiences through written reviews. Therefore, encouraging customers to write reviews with photos is an important strategy. Tip: In the beginning, focus on rating first because the number of people rating also affects attraction. After that, use a strategy to attract customers with special menus or discounts. Encourage customers to write reviews and post photos in the reviews, emphasizing the shop's signature menu. Don't forget to always check customer reviews. If you find negative reviews, report them to Google immediately. messageImage_1655117691362.jpeg 585.26 KB Reviews on Facebook If your shop has a page, don’t forget to open a review on your Facebook page. Facebook reviews are easy to use, easy to review, and many people see them. It’s an effective word-of-mouth strategy. But first! If your page doesn’t have a review tab, open a review tab first. See how to open it at => https://bit.ly/3mnlXtv Many restaurants do not dare to let customers review because they are afraid that negative reviews will affect their use of the restaurant's services, which is not true at all. Don't forget that there will be people who like and dislike a dish. If we can make the majority of people like our restaurant, there is no need to be afraid of bad reviews because no restaurant is perfect. Customers understand this. Therefore, if you are confident that your restaurant's food tastes good and the service is good, then you don't have to be afraid of reviews. Facebook's review system is a Recommend rating system, where there will be a tab asking "Do you recommend (shop name)?" to answer yes or no. Then you will be asked to write the reason for your answer. Some of the answers will be positive and negative. If a customer posts a negative review, we will not be able to remove it from the review page. We can only go in to explain and respond to the customer's review. In the review section, customers can only write reviews, they cannot post photos. The system will then calculate the score based on customer recommendations and the store’s past history. Therefore, in addition to reviews, checking in, liking, and sharing the store’s page are equally important because they are the starting point for reviews and increase interest with the number of service users. ���� Tip: Check in, Like and Share to exchange for food discounts or special menus always encourage customers. Also, try asking customers to recommend the restaurant and write a review for the restaurant. messageImage_1655118959519.jpg 607.03 KB Use manual method Don't forget that there are many other channels to contact customers, whether it's a comment on Facebook, a message on Messenger, Chat LINE, or even a review or compliment on various food ordering apps, food websites such as Wongnai, Ryoiireview, etc., or even a review. By customers on their own Facebook. These reviews may not affect the score, but they help move the page and build confidence for those who are interested. So don't forget to ask permission to capture customer comments to post on the restaurant's page or share them. Anything that can be shared can be captured no matter which channel, such as customers who order food via Inbox or Line. When the food is delivered, ask for feedback from the customer and ask permission to capture it and post it on the page. Tip: Use all channels to your advantage, increase conversation, answer questions from customers, and ask for permission to post reviews. And don't forget to maintain the shop's standards. If we provide good service, it will help increase the review score a lot.
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Open ideas with small-sized menus from 3 famous restaurants whose sales are not small! Cheap prices, fighting the economy
Open ideas with small-sized menus from 3 famous restaurants whose sales are not small! Cheap prices, fighting the economy 1. The famous “Tom Yum Noodles 2 Baht a Bite” shop in Lamphun Province, started with 100 cups and now sells 2,000 cups per day. 2. “Kaprao, Pad Khao Pad, Pad See Ew, Krua Jae Fai” shop, from a steak shop to selling made-to-order food to cope with the crisis, adjusting to a small-sized menu to help customers save money, selling for 29 baht. 3. "Ramen Na" shop, ramen starting at 25 baht, peaking at 1,000 bowls per day!? With each shop's concept and techniques to win over customers, it is an idea for entrepreneurs to fight the economic crisis and attract more customers to their shops than before. Tom Yum noodle shop, 2 baht per bite Hia Jay-Nantmanat Chirasintrakul, owner of the famous 2-baht-per-bite Tom Yum noodle shop in Lamphun, has adapted to selling small cups for 2 baht each, starting with 100 cups and selling 2,000 cups per day! Starting from an old coffee shop named "Hia J Rak Kafae Boran", I wanted to find something to sell that goes with old coffee, so I started selling tom yum noodles at the normal price of 20-25 baht. After selling for 8 months, sales dropped significantly due to the COVID-19 pandemic. I had to find a way to attract people to the shop. I happened to find cute little cups in Lampang Province, so I tried buying 100 cups to put noodles in and sell. I planned to make them cute for customers to take pictures with. I set the price at 2 baht per cup. After selling for two days, the response was better than expected. Social media shared it until it became a trend. People started to come to the shop more and ordered the 2 baht per cup. So I decided to order more cups and had to stop selling at the normal price. It became 2 baht per cup by default. The main customers, besides locals, are also tourists who come to follow the trend from all over the country, even from Trang. There were 6 of them who ordered 300 bowls. They saw that the shop was very famous and came here especially to eat noodles. Normal customers, if they are women, will order 10-15 bowls, while men will order 20 bowls or more. Mr. Jae, the shop owner, said that even though he sells more than 2,000 cups a day, he doesn’t make much profit because he uses quality ingredients and good quality meatballs, which cost 1 baht each because he wants customers to feel that they get their money’s worth for the 2 baht they paid. However, the shop’s profit comes from coffee, drinks, and snacks that are sold in the shop, and the 2-baht tom yum noodles are what help bring everything to a profit. The secret of the shop is to make the shop stand out. Tom Yum noodles cost 2 baht per bite, like eating a snack. Customers eat and chat as if eating dessert, and take beautiful pictures, which helps attract tourists. It is said that if you come to Lamphun, you must check in and take pictures at this shop. In addition, there are plans to do other things, such as ancient food that is over 80 years old, which has disappeared from Chiang Mai-Lamphun. Basil shop, fried rice, stir-fried soy sauce, Auntie Fai's kitchen From a steak shop to selling made-to-order food to fight the crisis, small-sized menus help customers save money, selling at a price of 29 baht, just enough to fill you up, easy to deliver, the response is very good, helping to support the steak shop and giving the staff at the shop a job as well. Revealing the idea from Mr. Matthew Jansupee, owner of a steak shop called Chef Phu kitchen, which sells both dine-in and delivery. When faced with the problem of expensive ingredients, coupled with customers wanting variety and no one can eat steak every day, selling only steak is not enough. A made-to-order restaurant would probably be the best answer. Mr. Phu, the owner of the shop, therefore opened another shop called "Kaprao, fried rice, Pad See Ew, Krua Jae Fai", which sells delivery only. At first, the regular size was sold for 55 baht, but sales were low. After analyzing, it was found that customers were also affected by COVID-19. In addition, the price of goods has increased and purchasing power has decreased. So, we tried adjusting the a la carte food to a small size and sold it for 29 baht in a plastic cup with a lid for easy delivery. The response was very good. Sales were better than selling only the large size because the small size is 29 baht, easy to buy and sell more easily. The quantity is enough to fill you up, or you can order two things without it being expensive. Currently, sales are more than 50 cups per day through the Robinhood and Line Man apps. From the sales, it is considered that there is still a profit. Importantly, it helps to support the steak shop and the staff at the shop will have work as well. But the ingredients must be managed well. Everything must be weighed, measured, and measured. For example, the shop will give 50 grams of pork or chicken as a menu. It is not too much or too little. The trend is because people see it as a good thing. It helps reduce the price, helps with the cost of living, while we can survive. It is because the people who order see that it is cheap and not too little. They can order for their children and grandchildren to eat many times. Or some people order two dishes, so they can eat more variety. And in the future, they will open to sell food in the 29 baht size at the shop as well. And I would like to leave a thought for small shops. Try reducing the size of the food and selling it at a cheaper price. Think of it as if we are bad, so are the customers. Whatever we can help each other with, let’s help each other. If every small shop helps customers save money, the customers will see the good and be ready to support us. And we must manage so that we do not lose money. A ramen shop. Ramen starts at 25 baht, selling an average of 500-600 bowls per day, peaking at 1,000 bowls per day! It sells so well that there are more branches and franchises are ready to be sold. From years of experience in opening a Japanese restaurant and a love of eating ramen, it has developed into the brand “Ramen Na”, a ramen shop that aims to open in department stores specifically. Since ramen is starting to be well-known in Thailand, but when you want to eat a bowl, it costs several hundred. Ms. Jip-Purida Thitthakosol, owner of Ramen Na, therefore took the cost and tried to calculate it, assessing the cost from the ingredients and suppliers she had, and then tried to see how much she could sell it for, which would still be profitable and accessible to customers. Thus, 25-baht Ramen was born. Starting with opening a shop at Center One, the response was very good. Customers praised the delicious ramen. There were so many customers that they were not prepared. This was because a famous page reviewed it until it became a trend. In the beginning, there were problems. Customers had to wait a long time, orders were lost. We had to solve the problem by hiring more people, etc. Currently, sales are on average 500-600 bowls per day, or at the peak, 1,000 bowls or more per day. The highlight of 25 baht ramen is the price of 25 baht, which attracts customers well. Customers can order many things. Come and try it first. You can eat many flavors of soup. If you like it, you can order a big bowl for 89 baht because most customers like to eat ramen anyway. Khun Jib gave her advice that it might be because of the trend that made the shop gain attention, but we have to maintain the trend to remain. The taste has to be good, the service has to be good. The way of thinking is to focus on the ingredients, then look at the quantity and profit to be appropriate. Always check the shop's page to see the feedback from customers. We have to constantly improve and develop. For this year, the goal is to open 10 branches from the current 2 branches and open franchises for those interested in investing. Finally, Ms. Jib would like to encourage restaurants that are currently facing problems: Don't be discouraged. Try to keep trying. The results that come in just a couple of days are not enough to prove yourself. If you think of it, don't wait. Don't wait. Just do it. One day you will find success.
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6 coconut milk menus that are going international: white, thick, fragrant, and delicious
Coconut Panna Cotta Panna Cotta, an Italian dessert that is popular among Thais, can be made with a variety of sauces, such as strawberry sauce, blueberry sauce, raspberry sauce, mango sauce. If you want to make a cool menu idea, coconut panna cotta served with pineapple sauce is incredibly delicious. Coconut Creme Brulee Creme Brulee, a French dessert that is fun to eat. Crack the sugar on top to break it up. The texture of the crispy sugar sheet covering the smooth custard is a unique texture. Try changing the cream to coconut milk for a delicious, fragrant, and rich taste that goes international. Coconut Custard Put your best ideas in your shop's desserts to make them more unique and appealing to customers than other shops with Coconut Custard. Use it as a sauce to top desserts or make it more concentrated. It can be used as a filling for desserts such as coconut custard pies, eclairs, coconut custard filling, coconut custard bread. Street Food can also be made such as Tokyo desserts, golden cone desserts. Change from normal cream filling to coconut custard filling. Excellent! Coconut Pudding It has a thick sweetness and a rich aroma from coconut milk and cornstarch. Add texture with crunchy bits of coconut and sprinkle with crispy toasted coconut. In hot weather, if you have a cool, fragrant dessert that adds freshness like Coconut Pudding, it's so delicious. You can sell it online or at the store as a dessert that you can encourage customers to buy to take home. You can add a bill per table. Coconut Cheesecake The combination of cream cheese and coconut milk goes together so well! The fragrant, slightly sour cream cheese is already amazing, but try adding coconut milk to make it a coconut cheesecake. It's even more fragrant, creamy, and well-rounded. I'm telling you it's perfectly delicious. It's an unbelievable combination of cream cheese and coconut milk. Any restaurant will serve it with coconut sauce and coconut meat for a crunchy bite, or top it with coconut ice cream, which is also delicious. Coconut Cake It is popular in our country. It has a fragrant coconut flavor and a rich coconut milk flavor. It can be used in place of milk. It can be made into chiffon cake or sponge cake. The cake is topped with coconut cream, which is whipped coconut milk instead of whipped cream, and spread smoothly. It is then topped with coconut sauce and coconut meat. Technique for using Amphawa coconut milk to whip up instead of whipped cream 1. Pour Amphawa coconut milk into a clear measuring jug. 2. Refrigerate overnight or until the coconut milk is clearly separated. 3. In the white coconut cream, whip it into whipped cream. You can add icing sugar to increase the sweetness. The clear coconut milk is kept for use in other dishes. Choose Amphawa coconut milk, made from real coconuts with good quality, meticulously squeezing only the best from 100% coconut milk. The resulting coconut milk is rich like the cream of coconut milk, giving a rich, sweet aroma, and reaching the scent of real coconut milk, white, thick, fragrant, and creamy, just like freshly squeezed coconut milk. Every bottle and box meets the standards, the quantity is worth the price. Shop for Amphawa coconut milk, 100% coconut milk, at all Makro branches or Makro Click Click
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Nowadays, are you counting your raw material stock correctly?
Counting stock is important. If you count incorrectly, you risk losing money because you order too much raw materials or too little to sell. Managing stock well will help you control costs easily and plan sales accurately. Let's look at stock counting techniques and raw material management techniques. I tell you, it's not difficult. You'll definitely see profits. messageImage_1656318590143.jpg 723.62 KB Who is responsible for counting stock? First of all, who is responsible for counting the stock of raw materials in the restaurant? The answer is the staff in our restaurant, it could be the kitchen staff or the restaurant manager. To count the stock of products, there must be 2 people: the first person will be the staff and the second person It could be the shop owner or the person who does the shop's paperwork. Why do you need 2 people? Because stock counting is a delicate task. It requires checking the accuracy every time. Having another person to confirm the accuracy or be a witness in the counting will help reduce errors. And can also help record the stock count. Importantly, one of them must be an expert in document work. Must have knowledge of recording in detail, have an understanding and be able to calculate the balance brought forward, the balance used, and the balance to be ordered for the next period accurately. And can make a report for the shop owner to see in an easy-to-understand way. Special! Free Excel file of raw material recording table and end-of-period stock count table. Online course on stock management to see profit. Start learning at => https://bit.ly/3MYzzpW (Register or Log in at the top right corner before entering the lesson) messageImage_1656318466808.jpg 790.81 KB How often should stock be counted? How often should you count your stock? When is it necessary to count your stock? If you are a new restaurant or a restaurant that has never counted stock, you should count your stock every week, regardless of the type of restaurant, including a la carte restaurants. (A la carte) or single dish/made to order At first, you may choose the day before a holiday, but if the stock starts to stabilize, you may change from counting stock every week to counting stock every half month. Once you are skilled at counting every half month, try setting it to be every end of the month, and then set it as the day to close stock and close sales once, in order to calculate the remaining stock for that month, which is called "counting stock at the end of the period". Special!!! Free Excel file of raw material recording table and end-of-period stock count table. Free online course. Manage stock and see profit. Start learning at => https://bit.ly/3MYzzpW (Register or Log in at the top right corner before entering the lesson) messageImage_1656049135312.jpg 1.03 MB Must count inventory at the end of period The end-of-year inventory count will help us see the true cost of each month by looking at the actual raw materials used. For example, fish sauce from the stock count at the end of April, there are 2 bottles left. It was brought forward to the beginning of the May period and there were additional purchases during the month of 10 bottles. And at the end of May, there were 3 bottles of fish sauce left. So in May, we actually used 9 bottles of fish sauce, which was part of the cost of May. Do this for everything in your shop, from ingredients to seasonings, and you will be able to calculate your shop’s true cost each month. To make it easier to record your stock, try making an Excel spreadsheet. It will make it easier to store data and help you calculate your totals. In addition to counting the closing stock to see the monthly cost, let's look at the management and control of food ingredients, which are divided into: - Before production You must know the quantity you need to order to meet your sales. When the raw materials arrive, they must be checked for quality, to ensure they meet the specifications, size, weight, expiration date, and that they are not spoiled. They must be stored in an orderly manner. - During production Raw materials must be prepared sufficiently for sales and the production date must not exceed the expiration date. For example, marinated pork can be kept for 5 days if you use 1 kilogram of pork per day. We should marinate no more than 4.5-5 kilograms of pork at one time. Try using a sales promotion method or setting up a special menu to sell out ingredients before they expire. Set a standard recipe and use measurements every time to make it easier to control the use of ingredients, helping to standardize the taste and keep the cost per dish constant. - After production When there is a loss, such as making the wrong menu, spilling or dropping food, or food not following the standard, record everything to improve the work in the next time. And don't forget to update the information regularly. This will help you see weak points faster and fix leaks from the work faster. This will help reduce losses due to incorrect raw material management. Online course: Manage your stock and see profits There are many more interesting things about stock management. Learn more in the course “Manage Stock to See Profit” by Ajarn Mathuros Wongpradu (Ajarn Bow), owner of a consulting business and restaurant system setup with over 15 years of experience managing Thai and leading brands. Special!!! Free Excel file of raw material recording table and end-of-period stock count table. Start learning at => https://bit.ly/3MYzzpW (Register or Log in at the top right corner before entering the lesson)
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Beware of failure: A collection of money mistakes that restaurant owners often make
Beware of failure, including financial mistakes that restaurant owners often make. Check the list of financial mistakes that new restaurant owners often make. Let's see if your restaurant is like this, so you can fix it quickly, reduce the chance of losses to the point of having to close down. 1) Focus only on income, not expenses. Many times, it is found that some of the money spent is not included in the calculation of income and expenses each month. The store's accounts are therefore not balanced, causing only profit to be seen, even though in reality, all expenses may have exceeded sales. Especially in cases where VAT registration is not included in the tax calculation, the expenses will be even higher than they really are. Therefore, whether income or expenses must always be given importance. 2) Don't calculate your own salary. Normally, many people think that being a shop owner doesn't need a salary because all the profits belong to the owner anyway. This has a very negative effect on the shop because it makes the cost structure lower than it should be and results in setting a low target profit as well. It can be called a missed opportunity to make a profit. Another reason is that if the salary is not separated from the profits, the working capital and personal expenses will be mixed together, which is very risky to "fail". 3) Neglecting daily miscellaneous expenses, not giving importance to spending, not recording, using the memorandum method, having to buy something and paying for it without recording. This is understandable if it is the first month, but if you do not record your miscellaneous expenses in detail, there will be no information to calculate the expenses for the following month, or it will result in the account balance and the actual remaining amount not matching. 4) Not knowing the real cost is the most common mistake that beginners make. Many people think that no matter how much they buy, it is only the cost. But in reality, the cost of each type of raw material cannot be calculated that easily. For example, 1 kilogram of sea bass costs 180 baht, or 18 baht per 100 grams. But when you buy it, you have to scale it, remove the bones, guts and heads, which leaves only 800 grams of usable meat. Therefore, the #real cost is 22.5 baht per 100 grams. In this section, you need to study how to calculate the yield value to find the real cost well before setting the price. 5) The store's cash inflow channel #Enter only one personal account. At this point, we will not be able to separate personal liquidity from business liquidity because the numbers are all mixed up. Separating the store accounts will help us see the money coming in and out of the store each month, see the costs and profits from the business clearly, and help analyze trends to know how to proceed with the store each month. 6) Not setting aside emergency funds. Unforeseen events can happen at any time. We saw an example from the recent COVID period when many shops did not have enough reserve funds to support their shops that could not open for service, did not have money to pay employees' salaries, and did not have money to pay rent, so they had to close down. Therefore, you should have reserve funds for operations for at least 6 months as a guarantee for long-term business operations. 7) Lack of ways to reduce costs in the store. For raw materials, we cannot avoid having to buy them, but we can manage the raw materials to be as cost-effective as possible and also help reduce costs, such as: Develop new menus from ingredients left over from cutting or original ingredients that are added to create more diverse menus. Properly storing raw materials can also help reduce the purchase of raw materials because they can be stored for a longer period of time and do not spoil easily. Cutting out menus that don't sell well will also reduce the amount of ingredients that need to be thrown away. All of these are #cost-cutting methods that don't require additional spending. But if you choose to use money to solve the problem instead, such as when the price of ingredients increases, you choose to buy the same amount and increase the selling price. This way, the risk of the shop going bankrupt is very high. 8) Not caring about taxes now may affect the restaurant's finances in the future because taxes are a duty and are required by law. Restaurants must study carefully what taxes they will have to pay. When it was still a small shop, sales were not that good, so we might have to pay personal income tax as usual. But if sales increase, you need to study VAT registration and other related taxes. It sounds complicated, but if you study it well and do it correctly from the beginning, it will help your business grow steadily and professionally, without having to risk being charged back taxes and huge fines in the future. Before you make a mistake, try studying accounting, finance, and taxes for restaurants at the Easy Accounting Course to Manage Your Own Restaurant. By Ms. Asma Wanoh, accounting and tax guru who will make accounting management easy for restaurants. Learn for free at => https://bit.ly/3xIGcqZ (Click “Log In” in the upper right corner before entering the lesson)
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Special privileges for Makro Horeca Academy members, Sushi restaurant business group
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Summary of 6 food trends to increase sales in the second half of 2022
The first half of the year has passed. The Covid-19 crisis has begun to ease somewhat. The past situation is a signal for consumers to pay more attention to their health and well-being, especially their food selection, which is important for physical, mental, and emotional health. In addition, consumers' food purchasing behavior has also changed in other ways. Let's #summarize interesting restaurant trends in the second half of the year, in case we can apply them to our restaurants for the rest of 2022. 1. The number of dishes on the menu has been reduced, allowing the restaurant to focus on the quality of the food that will be made better, making it easier for customers to choose their dishes, and reducing the cost of raw materials. Unused ingredients can be cut out, and labor costs can also be reduced. 2. Many restaurants are choosing to offer #smaller-plate menus at lower prices, which will encourage customers to order more and more food, especially those with limited funds. Smaller menus allow customers to order more dishes per order, giving them a wider variety of food. 3. Opening restaurants as Ghost kitchens and selling through App delivery We will start to see more and more people opening restaurants without a storefront, especially in an era where ordering food through food delivery apps is easy for customers. Restaurants themselves do not have to bear the burden of renting a storefront. They can use the kitchen at home or accommodation to cook and sell. Opening a store on an app or social media is not as difficult as before. 4. Farm-to-table concept - If the restaurant has space to grow its own ingredients or makes deals with local farmers, try using home-grown or direct-deal ingredients as the main ingredients in every dish of the restaurant. This allows customers to receive healthy, fresh, tasty food that is specially selected from the restaurant's farm. In a way, this is a form of CSR marketing to promote the sustainability of local farmers. 5. Restaurants are starting to focus on #improving the quality of their food and adding #vegan menu items. As the number of consumers who are turning to vegetarianism increases and the focus is more on plant-based foods, the development of plant-based foods that can replace meat will also increase. Therefore, we will see more Plant Based foods in the future. 6. Food trucks have grown rapidly in the past year and there will definitely be more entrepreneurs turning to selling food in the form of food trucks in the near future. But the business opportunity is still high because this is the period when people start to live outside their homes after being locked down for a long time. Festivals, music events, and fun parties will be organized more often. These events always need Food Trucks to join the event. In addition, gas stations, department stores, and supermarkets have started to arrange areas for Food Trucks to park and sell in the parking lots of many malls. How should restaurants prepare? Restaurants need to do more homework, understand where their food and ingredients come from, as customers are increasingly concerned about environmental sustainability, human rights, and not torturing animals even when they are used for food. The food production process also needs to be environmentally friendly. Food and drinks with original flavors because there are quite a few people who yearn for the tastes of the past from eating familiar, original-flavored food that they haven't eaten in a long time. If restaurants can study recipes and make food that is as close to the original flavor as possible, it will help meet the needs of customers. Don't forget that food and mood are inseparable. Dining out can be a more enjoyable experience for customers. Restaurants can spice things up by creating themed menus, holding cooking workshops, and decorating their premises to attract more customers after people have been staying at home for so long. Try creating a menu with new flavors. It will add fun and difference between familiar and unknown flavors. It will prevent customers from getting bored and can create a good identity for the shop.
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Collection of items worth buying, opening a conveyor belt Mala shop, easily finding ingredients at Makro
This minute is probably beyond reach. Chinese style conveyor belt mala Capture customers' hearts with quality soups, dipping sauces, and ingredients that help increase value and level up the deliciousness of Mala. Thinking of opening a Mala shop? Think of Makro. A collection of various items to help you open a Mala conveyor belt shop easily. Find ingredients easily at Makro. Ready to sell every day, no need to stock up. Easy to find ingredients, no need to stock at Makro, only at participating branches or Makro Pro: https://makropro.page.link/MHA-MM26 Hai Ti Lao Beef Oil Soup Haiti Lao Beef Oil Soup is a Mala hot pot soup mixed with beef oil from Haiti Lao, a Mala hot pot restaurant that has expanded its branches all over the world. Guaranteed quality and deliciousness, spicy and numbing, fragrant with spices that you can't put down. Find Mala ingredients easily at participating Makro branches. Complete in one place Ready to sell every day, no need to stock up. Fosu Chile Oil Shining Introducing “Fosu Chili Oil Chaning” chili oil imported from China. It can be used to make a variety of Chinese dishes, especially Mala dishes. Let customers taste the original Mala, delicious and rich, until they become regular customers. Easily find Mala ingredients at Makro, complete in one place, ready to sell every day, no need to stock up, and can be ordered online through Makro Pro: https://makropro.page.link/MHA-MM26 Fosu Huajiao Oil” Ma La Oil from Hua Jiao "Fo Su Hua Jiao Oil" can be added to dipping sauces, soups or used for stir-frying. If you like the original Chinese style taste, you must have it in your shop. Find Ma La ingredients easily at Makro, complete in one place, ready to sell every day, no need to stock up, and can order online through Makro Pro: https://makropro.page.link/MHA-MM26 Hai Ti Lao Pork Bone Soup Haiti Lao Pork Bone Soup is a pork bone soup for Mala hot pot from Haiti Lao, a Mala hot pot restaurant that has expanded its branches all over the world. Guaranteed quality and deliciousness, spicy and numbing, fragrant with spices that you can't put down. Find Mala ingredients easily at participating Makro branches. Complete in one place, ready to sell every day, no need to stock up. Hai Ti Lao Mala Soup Haiti Lao is a popular Mala hot pot soup from Haiti Lao, a Mala hot pot restaurant that has expanded its branches all over the world. Guaranteed quality and deliciousness, spicy and numbing, fragrant with spices that you can't put down. Easily find Mala ingredients at participating Makro branches, complete in one place, ready to sell every day, no need to stock up. Sichuan chewy noodles Sichuan chewy Huanglong noodles are Sichuan sweet potato noodles that are flat and large, chewy and soft. They go well with mala soup. Just rinse them and boil the noodles in a shabu pot for 5-7 minutes. They are delicious right away without soaking them in water. You can easily find mala ingredients at participating Makro branches. Everything is available in one place. Ready to sell every day, no need to stock up. Guangyou sweet potato noodles Guangyou sweet potato noodles are perfect for the Mala menu. They are available in both round and flat noodles. You can easily find Mala ingredients at participating Makro branches. Everything is available in one place. Ready to sell every day. No need to stock up. Day Day Vermicelli Dayday rice vermicelli is similar to shumai noodles but is chewier. It is made from 160-day organic rice that is harvested once a year. The production process involves beating the rice 1,200 times to get beautiful, even, thin, dense, and soft noodles. It can be stored for up to 1 year. Find easy-to-find Mala ingredients at Makro. Complete in one place. Ready to sell every day. No need to stock up. And can order online through Makro Pro: https://makropro.page.link/MHA-MM26 Golden jelly ear mushroom Golden jelly mushrooms, imported directly from China, have a firm and chewy texture. They are delicious when eaten in a Mala dish or used in a stir-fry dish. You can easily find Mala ingredients at participating Makro branches. Everything is available in one place. Ready to sell every day, no need to stock up. Tofu sticks, Fong Fong brand Fong Fong brand tofu sticks have a soft and chewy texture. They are delicious when eaten with mala soup. They do not tumble and can be used in a variety of dishes, such as clear soup, stir-fried basil, or added to sukiyaki and shabu. They are delicious and enjoyable to eat. They are easy to use and do not need to be soaked in water or defrosted. Simply remove the product from the refrigerator and wait for it to thaw for a while before you can use the ingredients to make a dish. Find easy-to-find Mala ingredients at Makro. Complete in one place. Ready to sell every day. No need to stock up. And can order online through Makro Pro: https://makropro.page.link/MHA-MM26 Ring Roll, Tofu Roll Ring Roll, rolled tofu skin, large roll pieces, made from Non-GMO soybeans, dip in hot Mala soup for 5 seconds and it's delicious. Can be stored at -18 ° C. Made in Malaysia, confident in quality and deliciousness. Easily find Mala ingredients at participating Makro branches, complete in one place, ready to sell every day, no need to stock up. Oyster Sauce "Lee Kum Kee Panda" “Lee Kum Kee Panda” oyster sauce is made from quality ingredients. It can be used for marinating, stir-frying, currying, or deep-frying. It gives off a delicious aroma and makes every dish delicious. Use it to marinate with Mala ingredients for the ultimate deliciousness. Find easy-to-find Mala ingredients at Makro. Complete in one place. Ready to sell every day. No need to stock up. And can order online through Makro Pro: https://makropro.page.link/MHA-MM26 Ji Hong Sichuan Chili Oil Ji Hong Sichuan chili oil can be used as a dipping sauce or for cooking, whether stir-frying, boiling, mixing, grilling, or marinating meat to give it a fragrant aroma of spices in the style of Mala. It has a rich and authentic Chinese taste. It is another ingredient that cannot be missed. Find easy-to-find Mala ingredients at Makro. Complete in one place. Ready to sell every day. No need to stock up. And can order online through Makro Pro: https://www.makro.pro/p/gY73LTw-72631866013550 Hai Ti Lao Beef Oil Soup Mala Hotpot Soup is a must! Hai Ti Lao Beef Oil Soup helps to increase the richness of the hotpot soup. Mixed with good quality milk, it helps to increase the creaminess, resulting in a more smooth and mellow taste. It has a medium level of spiciness. Customers love it. Find easy-to-find Mala ingredients at Makro. Complete in one place. Ready to sell every day. No need to stock up. Soup and can be ordered online through Makro Pro: https://makropro.page.link/MHA-MM26 Zhensun Peanut Butter with Sesame A must-have! With the hot pot dipping sauce base, Zhen Sun, peanut butter mixed with sesame, adding a rich, creamy aroma from the nuts and sesame. Can also be used as a dipping sauce for sukiyaki and shabu. Easily find the Mala ingredients at participating Makro branches. Complete in one place. Ready to sell every day, no need to stock up. Haiti Lao Shabu dipping sauce Haiti Lao Shabu dipping sauce is considered the most popular traditional sesame dipping sauce among customers. It is suitable for children and adults. It has a sesame aroma and is delicious on the tongue. It tastes as if Haiti Lao had been brought here. Find easy-to-find Mala ingredients at Makro. Complete in one place. Ready to sell every day. No need to stock up. And can order online through Makro Pro: https://makropro.page.link/MHA-MM26 Haiti Lao, spicy shabu dipping sauce Add another level of spiciness with Haiti Lao spicy shabu dipping sauce, sesame dipping sauce for Mala hot pot from Haiti Lao shop, packed in a convenient bag for entrepreneurs. Easily find Mala ingredients at Makro, complete in one place, ready to sell every day, no need to stock up, and can be ordered online through Makro Pro: https://makropro.page.link/MHA-MM26 Leekumkee Gold Light Soy Sauce Premium soy sauce, Lee Kum Kee Gold Light Soy Sauce, rich flavor, made from 100% quality selected soybeans, through a steaming process and natural fermentation under sunlight for up to 6 months, no additives. Stir-fried with vegetables or meat for a well-rounded aromatic flavor. Easily find Mala ingredients at participating Makro branches, complete in one place, ready to sell every day, no need to stock up. Leekumkee 100% sesame oil Lee Kum Kee 100% sesame oil made from 100% roasted sesame seeds. Use for marinating food, soups and salads. No preservatives. Full of the true sesame aroma. Easily find Mala ingredients at participating Makro branches. Complete in one place. Ready to sell every day. No need to stock up.
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Secret code for you only! Get 100 extra points when you order for the first time through Makro Pro.
Secret code for you only! Get 100 extra points when you order for the first time through Makro Pro. Special! Only for MHA members. Register and enter the code. MKP100* Get 100 extra points when you purchase a minimum of 2,000 baht. See the easy registration instructions in the picture. How to register 1 Makro Pro Point = 1 baht additional discount Order like a pro in one app. Order now! https://go.makro.pro/NDNS/MHAwelcomepoint Promotion for 21 Dec 2023 - 28 Feb 2024 *Customers must confirm their rights and enter the registration code to receive special privileges. *1 privilege / member number / throughout the campaign period, conditions are as determined by the company. When thinking of ordering products for your store, you must think of Makro PRO An app that will help turn your business into a pro. Comes with a complete range of products, easy to order, delivered on time, complete products! For more information, please contact LINE. @makropro
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List of Makro branches that sell Chinese items
Find raw materials easily every day without having to stock them. List of Makro branches that sell Chinese items Bangkok and surrounding areas Makro Ladprao Branch Makro Chaengwattana Branch Makro Srinakarin branch Makro Bang Bon branch Makro Rangsit Branch Makro Charansanitwong Branch Makro Sathorn Branch Makro Samsen Branch Makro Ram Intra branch Makro Klong Luang Branch Makro Bangplee Branch Makro Kanlapaphruek Branch Makro Nakhon Nayok Branch Makro Nakhon In branch Makro Srinakarin 2 branch Makro Town in Town branch Makro Nong Chok Branch Makro Phetkasem Branch Makro Wang Hin Branch Makro Bang Bua Thong Branch Makro Udomsuk Branch Makro Ramkhamhaeng Branch (Sammakorn) Makro Pathum Thani branch Makro Bodindecha Branch Makro Pracha Uthit Branch Makro Sukhumvit 71 branch Makro Nawamin 70 branch Makro On Nut Branch Makro Suk Sawat Branch Makro Lat Krabang Branch Makro Na Thong Charoen Branch Makro Ramkhamhaeng 24 branch Makro Bangkholaem Branch Makro Wongkorn 2 Branch Makro Mengjai Branch Makro Sukhumvit 22 branch Makro Chan Road Branch Makro Lam Luk Ka branch Makro Phraeksa Branch Makro Praditmanutham Branch Makro, Rungroj Market Branch Makro Phongphet branch Makro Muang Thong branch Makro, Khlong Liap Branch Makro Sanambinnam Branch Makro Theparak Branch Makro Food Service, Rama 4 Branch Makro Food Service Thonglor Branch Fresh at Makro East Park Fresh at Makro Sinopark Fresh at Makro Phatthanakan Makro Bang Bon branch Central region Makro Phetchaburi Branch Makro Saraburi branch Makro Lopburi branch Makro Ayutthaya Branch Makro Singburi Branch Makro Nakhon Sawan Branch Makro Nakhon Pathom Branch Makro Suphanburi branch Makro Kanchanaburi branch Makro Ratchaburi branch Makro Salaya branch Makro Samut Sakhon branch Makro Om Noi Branch Eastern region Makro Chonburi Branch Makro Rayong Branch Makro Chanthaburi branch Makro Sa Kaeo Branch Makro Pranburi Branch Makro Chachoengsao Branch Makro Pattaya Branch Makro Hua Hin Branch Makro Trat branch Makro Pattaya North Branch Makro Pak Chong Branch Makro Ban Phe branch Makro Koh Chang branch Makro Laem Chabang Branch Makro Prachuap Khiri Khan branch Makro Bangpoo Branch Makro Cha-am Branch Makro Kabin Buri Branch Makro Bor Win Branch Makro Sattahip branch Makro Amata Nakorn Branch Northeast Makro Nakhon Ratchasima branch Makro Chaiyaphum Branch Makro Chum Phae Branch Makro Nakhon Ratchasima Branch 2 Makro Udon Thani Branch Makro Khon Kaen Branch Makro Ubon Ratchathani Branch Makro Surin Branch Makro Sakon Nakhon Branch Makro Roi Et branch Makro Buriram branch Makro Sisaket branch Makro Nong Khai Branch Makro Loei branch Makro Mukdahan Branch Makro Nakhon Phanom Branch Makro Bueng Kan Branch Makro Yasothon Branch Makro Mahasarakham branch Makro Warin Chamrap Branch Makro Nong Bua Lamphu Branch Makro Kalasin Branch Makro Khon Kaen 2 Branch the North Makro Chiang Mai branch Makro Chiang Rai Branch Makro Lamphun branch Makro Chiang Mai 2 Branch Makro Mae Rim Branch Makro Lampang branch Makro Mae Sai Branch Makro Fang Branch Makro Phayao Branch Makro Food Service Sirimangklacharn Branch South Makro Chumphon branch Makro Hat Yai Branch Makro Surat Thani Branch Makro Nakhon Si Thammarat branch Makro Phuket Branch Makro Trang branch Makro Koh Samui Branch Makro Krabi Branch Makro Satun Branch Makro Rawai Branch Makro Koh Phangan branch Makro Phatthalung Branch Makro Patong Branch Makro Thalang Branch Makro Ranong Branch Makro Lamai Branch Makro Thung Song Branch Makro Ao Nang Branch Makro Food Service Karon *Products available for sale vary by branch. For more information, please contact the call center at 1432.
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Topping ideas add value and create new menus easily.
The cheese market in Thailand is growing without stopping! From 2020 with a value of 2,493.8 million baht, in 2023 it will grow by 7.6% (4,924.1 million baht) because cheese can be eaten with both savory and sweet dishes, grilled food and drinks. Don't miss out on increasing the value of your store and increasing sales with cheese toppings. Create new menus easily. What interesting menus are there? Let's go see, along with the coordinates of the ingredients. Shop at every Makro branch or order online at Makro Pro: https://go.makro.pro/NDNS/MHANOV23 Cheese topping adds a twist to a popular menu item. Cheese topping adds a twist to a popular menu item. Western-style food that is easy to make and easy to sell, a must-have in your shop, such as the “Caesar Salad” or “Spaghetti Carbonara” menus, sprinkled with Parmesan cheese to make it more delicious and add value to the menu. Parmesan cheese is a strong cheese, often used in Italian cuisine. It has a slightly salty flavor. It is used by grinding or grating it on food. It can also be added to soups and risottos. Raw material coordinates 1. Aero Parmesan cheese block 1 kg. 2. Mainland Parmensan Cheese Shredded 1 kg. : https://bit.ly/49vBvm6 3. Imperial Parmesan Style Cheese 100 grams: https://bit.ly/49qI6hV Shop at all Makro branches or order online at Makro Pro: https://go.makro.pro/NDNS/MHANOV23 Topped with whipped cream Topped with whipped cream Like the honey toast menu, a dessert menu that is easy to make and sells well, used to increase sales with various drink menus and smoothie menus. Some shops even sell whipped cream to customers by the glass, a snack but can actually make a profit. Fluffy whipped cream is made by taking whipping cream that is liquid, white, thick, and whipped until it forms peaks before using it to decorate cakes, pastries, or drinks as desired. Convenient for entrepreneurs with ready-made whipped cream, easy to squeeze, can be stored for a long time. - Before squeezing, shake the whipped cream until it feels firm. - Turn it upside down 90 degrees, just press the button with your fingertips and lift it up quickly to get whipped cream that will last longer and won't be wasted. - Do not squeeze and slowly circle the whipped cream. It will be flat, wasteful, and not fluffy and beautiful. source : https://bit.ly/3u5JGFv Raw material coordinates 1. Roselle Supreme Aerosol 500 grams, ready-to-use whipping cream, contains milk as an ingredient, slightly sweet taste, firm texture, difficult to melt: https://bit.ly/3siu80N 2. Tatua Dairy Whip Whipped Cream 400 g. Imported from New Zealand, made from real fresh milk, convenient to use, low fat, with 22% less fat than general fresh cream (27.5% milk fat), whipped cream sets for 15 minutes and no added sugar: https://bit.ly/3QnTzWT 3. Anchor Real Dairy Cream Vanilla 400 g. : https://bit.ly/3MA8yfh Shop at all Makro branches or order online at Makro Pro: https://go.makro.pro/NDNS/MHANOV23 Topped with whipped cheese Topped with whipped cheese Like cheese tea, a trend from Taiwan, it has become popular in our home country of Thailand. It is still a trend and a favorite among cheese tea lovers, such as peach cheese tea, strawberry cheese tea, mango cheese tea, passion fruit cheese tea, etc. Or as a general drink menu, topped with cream cheese, such as cocoa cream cheese, Thai tea cream cheese, which are also equally good sellers. The selling point is the whipped cheese from the perfect combination of cheese, milk and whipped cream. It has a salty-sweet taste, a perfect aroma and creaminess. #Share whipped cheese recipe for topping on drinks formula Cream cheese 80 g. Whipping cream 250 ml. 100 ml fresh milk (you can use pasteurized fresh milk like Nongpho or Barista Magnolia milk for a smoother foam) Sugar 50 g. A pinch of salt Sugar and salt can be adjusted to suit the taste of the drink. Raw material coordinates 1. Philadelphia Cream Cheese 2 kg. Imported from Australia. Light, creamy, well-rounded, sweet and creamy taste: https://bit.ly/4601eQX 2. Anchor Whipping Cream 1 liter. 99% high-performance pure cream. Whips well. Good texture, white and slightly sweet. https://bit.ly/3DTyVry 3. Magnolia Barista Milk 946 ml. Smooth, fine milk foam, adding aroma and rich, delicious taste: https://bit.ly/3FGQPP8 4. Nong Pho plain milk 2 liters, 100% pure cow's milk: https://bit.ly/3shsbBQ Shop at all Makro branches or order online at Makro Pro: https://go.makro.pro/NDNS/MHANOV23 source : https://bit.ly/3SmbLmj
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European-style baked rice ideas, creating a variety of international menus
What are the popular European-style rice dishes like “risotto” and “paella”? Let’s read the summary. Risotto It comes from the word riso which means rice. The basic ingredient of this menu is rice. Other ingredients will be added to make various menus such as vegetarian mushroom risotto, truffle risotto. Therefore, the rice must hold water to absorb ingredients such as stock, wine, cheese, etc. The deliciousness lies in the rice. Use Arborio rice, an Italian rice variety that is popular for making risotto. The grains are short, round, and plump, but much wider than Bomba. The rice has a mild flavor and slightly sweet taste. It goes well with spicy sauces or seasonings. It has a high starch content. When cooked, the inside of the grain will turn creamy but the outside still holds its shape. It goes well with risotto. Buy "Arborio Rice" at Makro. Paella Paella is a rice dish that combines three cultures in one dish: Spanish, Roman and Arabic, popular on the east coast of Spain, the city of Valencia. It is considered a simple local food, easy to make but delicious! Just put the ingredients in a pan, close the lid and wait for it to cook without frying. This is the origin of the name paella, which comes from the Spanish word pan, like the seafood paella in the picture, fully loaded with fresh lemon. There is also Valencian paella (original recipe) and mixed paella. The key elements are: - Saffron, a spice used for flavoring, coloring and enhancing the taste, has properties that help relieve dizziness, nourish the heart and has antioxidant properties. - Broth, protein, vegetables And Bomba rice, a rice variety that meets the standards of Spanish Paella, we recommend Bomba rice "La Fañela Arroz" brand, considered one of the best rice varieties in the world. The short, round grains absorb seasonings 2-3 times their volume without breaking. They retain their texture and shape even after cooking for a long time. Suitable for making Valencian and Mediterranean food. You can buy "La Fañela Arroz Bomba" at Makro. Ingredients that add flavor to Italian-style dishes Sun-dried Tomatoes "Zacla Sun-Dried Tomato" Sun-dried tomatoes seasoned with sunflower seed oil and aromatic herbs are perfect for making appetizers such as salads, pizza and crackers or making drinks. If chopped and added to pasta dishes, chicken and vegetables, it's incredibly delicious! Buy "Zacla Sun-Dried Tomato" at Makro. Shop at any Makro branch near your home or Makro Pro: https://go.makro.pro/NDNS/MHANOV23
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Real feedback from MHA members. Learn techniques from gurus. Really useful.
MHA thanks all members and participants for their feedback. We are committed to developing all-round knowledge and fulfilling potential for entrepreneurs. Learn techniques, ideas, tips, update trends, and apply your knowledge to expand your business today. 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. Mr. Chalermpol Phalasila, owner of the Royal Noodle Shop, Legend of 5 Reigns “Take the knowledge from Smart Restaurant Plus, 4th generation, topic “Cost management for maximum profit”. It helps us to go back and check the cost of the restaurant % in each category, making us know what expenses can be reduced, this is too much, too much, manage costs better, whether it is in terms of raw material stock, labor costs, number of employees, are we hiring too much? Even though we have our own format, it makes us more concise, we gain more knowledge. When it is separated into each category, what can we reduce to make more profit? Including techniques on ingredients, “Modern Kitchen Management” by Chef Wilment was okay. It was on the topic that I intended to listen to. I got techniques on how to store ingredients for longer periods, including modern kitchen management. I came back to share my knowledge with the staff at the restaurant.” . Mr. Chalermpol Phalasila, owner of the Rajawong Noodles shop, Legend of 5 Reigns, serves up to 80-90 Teochew-style Chinese dishes. Many of the dishes are now hard to find, maintaining the original taste and unique homemade egg noodles. Facebook : Royal Noodles, Legend of 5 Lands Map : https://maps.app.goo.gl/46BHbyEUwFhefuGa8 Mr. Issawapong Danwanichkul, owner of Hongten Noi shop “I attended the MHA booth seminar at HoReCa Foodination 2023. I was impressed by the topic “Starting to write a restaurant SOP, a hands-on version” to write at my restaurant because my restaurant already had a basic SOP but it didn’t meet my needs. It wasn’t as detailed and intensive as what Khun Tai taught. After listening and seeing the picture, I had to make the SOP into a clip so that my subordinates could understand it better. And the topic “Update on growth trends and buffet food business trends in Thailand”, I learned about the current trends and the trends that are possible for our business. After listening, I thought of other ideas that I can apply to my business. I might try adding some gimmicks to attract customers. If MHA organizes another free seminar, I would like to study marketing because there is a lot of marketing these days and every year there are always new trends updated.” Mr. Issawapong Danwanichkul, owner of Hongten Noi shop Introducing the Manduey menu, a dessert recipe from Hat Yai, topped with coconut milk and covered with ice. Delicious and refreshing. - 100% homemade soy milk - Ginger Tofu Pudding, full of peanut flavor, perfectly contrasting with the spiciness of ginger. Facebook : Hongtaenoi Little Emperor: Soy milk, smoothies, desserts Ms. Patcharakarn Jindasmut, owner of Spaghetti House “I like almost every topic of the 4th Smart Restaurant Plus event. I like almost every topic. For example, “Update on online marketing trends 2023”, I can apply it to my restaurant because restaurant trends need to be updated all the time. Marketing tools, social media, help a lot. Including “Modern kitchen management”, I like it. I can apply it to my restaurant, including making SOP. If MHA organizes another workshop, I would like to study. You can organize any courses related to helping entrepreneurs. I want to study every course.” Ms. Patcharakarn Jindasmut, owner of Spaghetti House Original Thai and Italian fusion spaghetti. Recommended menu: #Spaghetti with salted fish and bacon. Selected salted fish with just the right amount of flavor, with crispy bacon. Seasoned with a spicy, delicious flavor. And the shrimp carbonara. Facebook : Spaghetti House Prachachuen Map : https://maps.app.goo.gl/pjmKUNq4BNum7bo5A ����Watch MHA Review : https://www.facebook.com/SpaghettiHousePrachachuen2015 Mr. Chawon Phatthaprichaporn, owner of the Kaprao Berer Berra restaurant “Joined the MHA booth seminar at HoReCa Foodination 2023 on the topic of “New Dimensions in Professional Kitchen Management”. It was great. We never knew that keeping each ingredient fresh for a long time was so important. The chef was kind, gave as much knowledge as he could give, and suggested various methods to keep the ingredients fresh and at what temperature they should be stored. It was very useful. As for the topic “Starting to write a restaurant SOP with hands-on practice”, I felt like I had an idea of what to do to make it good for the restaurant. I thought it wasn’t difficult, but after listening to Khun Tai, I got a better idea. The MHA workshop was on point and very useful for the restaurant. No matter what topic is taught, I want to join the seminar.” Mr. Chawaron Phatthaprichaporn, owner of Kaprao Berer Berer, cares about the ingredients and every step of the way. He serves 100% jasmine rice, including cleanliness. Introducing the Crispy Pork Belly Basil Rice menu, a new menu from the restaurant, and a variety of Basil menus, packed with ingredients, every dish is full. Facebook : Huge basil Ms. Kanokwan Ritthisamit, owner of Nori Sushi Bar “I had the opportunity to join the 4th Smart Restaurant Plus event. To create a shop system and manage costs to be ready for stable growth, I like the topic "New Kitchen Management Dimensions: Modern Kitchen Management" by Chef Wilment, who has applied sanitation and hygiene to the shop, and the topic of cost management to be worthwhile and maximize profits by Khun Tai, learning about cost management. Including "Update on Online Marketing Trends 2023" by Thananithi, it can also be used. If there is an opportunity to join again, I would like to learn about human resource management." Ms. Kanokwan Ritthisamit, owner of Nori Sushi Bar, a Japanese-style restaurant, serves fresh salmon, meticulously prepared by professional chefs, from ingredient preparation to cooking. Recommended dishes include salmon, salads, and steak. Facebook : NORI Sushi Bar, Japanese restaurant, Kasetsart University, Bangkhen Map : https://maps.app.goo.gl/Fqi4pne7qA4MBCtt7 Mr. Thanongsak Locharoen, owner of Afei Roast Pork and Crispy Pork shop “From attending the 4th Smart Restaurant Plus event, I liked almost every topic. For example, Chef Wilment’s topic was “New Kitchen Management Dimensions: Modern Kitchen Management.” The chef explained techniques for food preservation, such as what temperature should be used. It was good. The restaurant tried to adjust accordingly. And I like the topic “Update on online marketing trends 2023”. I am currently practicing. At first, I didn’t know much about online. I gained knowledge that I didn’t know before and can apply it to my restaurant. I have taken courses on the MHA website, including the course on creating professional food menu images using a mobile phone, and the course on made-to-order dishes with Maesau, a professional secret recipe.” Mr. Thanongsak Locharoen, owner of Afei Roast Pork and Crispy Pork, has a distinctive feature of using crispy pork in an Apollo oven, which can reduce fat by up to 50%, and then frying it until the skin is crispy and the meat is fluffy. Recommended dishes include crispy pork rice, thick noodle soup using five-spice powder and herbs, and roast pork wonton soup. Facebook : Afei, roast pork, crispy pork Map : https://maps.app.goo.gl/M4euQQiWSNjGhGx27 See MHA Review: https://youtu.be/EK6008etxUU?si=eyH_RGAx0f3tSGpg Mr. Ekkasan Kittisathantraipop, partner of Merit Food Hub “The topic of “Accounting and Taxes for Restaurant Businesses” in the Smart Restaurant Plus 4th Generation event is taught in detail, easy to understand, and can be adapted to your shop’s system because each shop has different accounting practices. And the topic of “Cost Management for Maximum Profit” taught by Teacher Tai is good. The content is comprehensive, detailed, and tells of real experiences. The teacher gives good advice and answers questions well. It can be adapted to your shop’s system, reducing waste, stock, and losses. The topic “Modern Kitchen Management” is specifically about kitchen management, such as managing the kitchen system and staff, making it cleaner, easier to work, and faster and more efficient.” Mr. Ekkasan Kittisathantraipop, partner of Merit Food Hub, created by a national expert chef in health food and wellness, using safe and healthy ingredients. We recommend the Meerit grilled pork set. The meat is tender but not too fatty. You can also choose the level of spiciness. Grilled chicken with garlic fried rice. We select boneless hips and grill them hot. The meat is tender and juicy. It has a slightly spicy taste like no other. The side dishes are delicious and unlike any other, such as Meerit chili sauce, Korean-style pickled radish, and Black Vinegar pickled radish. Facebook : Merit Food Hub Map : https://maps.app.goo.gl/m21q52CUNwUU2n376
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Chilean food for your good health
“Chile” is a world-class source of raw ingredients that professional restaurants choose to use. With a source of raw ingredients that has cold currents from Peru flowing into warm currents from below the equator, creating the right temperature for aquatic animals to grow, it is a country with a lot of important and healthy raw ingredients, in line with the global trend of Healthy Living, which is a standard of living that wants to be healthy and have a balance of both body and mind. Shop for raw materials, delivered directly from Chile, fresh, clean, firm at every Makro branch or order through Makro Pro: https://go.makro.pro/NDNS/MHANOV23 With ideas for easy-to-make, profitable menus for everyone's good health. Spaghetti with Chilean Mussels in Creamy Garlic Sauce Easy-to-make menu to increase sales for minimalist style restaurants: Spaghetti with Chilean Mussels in Creamy Garlic Sauce. Pasta and Mussels Creamy Garlic Sauce. For restaurants with limited kitchen space, the Italian-style spaghetti menu meets the needs of customers of many generations, plus you can modify the toppings and sauces in many different menus. Such as adding mussels from Chile, a major source of seafood in the world, cultivated in the South Pacific using a 100% natural process according to environmental and hygiene standards, such as “Aero Frozen Chilean Mussels” with soft, sweet, juicy meat, delicious texture, selected for standard sizes. Just thaw it and you can create a variety of menus, such as Chilean mussel cakes, crispy fried Chilean mussels, delicious Thai style, mixed with a rich garlic cream sauce, goes very well with Chilean mussels. Shop for ingredients at Makro or Makro Pro: https://go.makro.pro/NDNS/MHANOV23 French Baked Salmon Serve up a French Baked Salmon en Papillote (Salmon in Parchment). Simply line a salmon filet with vegetables, drizzle with herb butter, and place a lemon zest on top to melt. Place in a paper bag and bake for 8-10 minutes. You'll have French Baked Salmon. Because salmon is a best-selling menu that never goes out of trend, targeting health-conscious customers, low in calories, with omega 3 and 6, helps reduce the risk of coronary heart disease, nourishes eyesight, etc., including helping with the metabolism system, suitable for those controlling their weight. We recommend #salmon from Chile, one of the Atlantic salmon species, with a low fat content, good for health, popularly used to make steak, smoked, or cooked to create heat so that the fat of the Chilean salmon reveals its fragrant aroma and delicious taste. Recommended (1) “Frozen Chilean Atlantic Salmon” has firm meat due to freezing which results in less marbling. (2) “Atlantic Salmon Half Fillet TRIM C” also from Chile. Trim C means cutting off only the neck meat, neck bones, backbone, abdominal bones, pelvic fins, dorsal fins, adipose fins and side fins. Suitable for customers who want convenience and do not have to lift the fish themselves. Before cooking, it must be thawed in the refrigerator at a temperature of 0-4 degrees Celsius before using. Shop for ingredients at Makro or Makro Pro: https://go.makro.pro/NDNS/MHANOV23 Grilled King Crab with Caesar Sauce Chilean King Crab, natural ingredients used to create a variety of dishes. Lives in Chile and Argentina. It is a warm water crab. The catching season is from July to the beginning of December. It is large, has long spines, bright red color, sweet meat, and good taste. We recommend the Grilled King Crab with Caesar Butter menu. Grilled giant crab with firm meat to make the meat soft and juicy. Topped with Caesar sauce or eaten with seafood sauce, soup, or used in Japanese dishes such as Taraba Gani Udon, Taraba Gani Donburi, Taraba Gani Tempura, etc. Introducing frozen whole giant crabs, a delicious food from Chile, the world's second largest source of raw materials. Selected from the source, imported products, good quality, fresh, clean, safe, confident in the quality. Shop for ingredients at Makro or Makro Pro: https://go.makro.pro/NDNS/MHANOV23
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Discover the world of Mixology, the fascinating art of drinks.
Want to add value and increase sales of your beverage menu? Introducing “Mixology” The art of mixing drinks, full of thoughtful and delicate ideas, is popular in Thailand and abroad. What is Mixology? The Difference between Mocktail and Cocktail, with 6 Drink Menus What is Mixology? What is Mixology? Mixology is the art of mixing drinks, including Mocktails and Cocktails. As for the drink designer, they are called Mixologists. They are like chefs in the kitchen. They must have knowledge of both art and science. They must practice, memorize various ingredients and practice their skills to become skilled. They can make original style drinks, creative menus and signature menus, including serving styles to stimulate and increase sales for the shop. Mixologists can also work as Bartenders. Learn more at the free online course! “Mixology: Create unlimited drink menus with professional techniques” >> https://bit.ly/49wIImc The difference between Mocktail and Cocktail The difference between Mocktail and Cocktail Mocktail is a non-alcoholic mixed drink. It contains ingredients such as fruit juice, syrup, lemon juice, etc. It emphasizes sweet and sour tastes and provides refreshment to the drinker. Cocktail is a drink that has a variety of alcoholic drinks in one glass and mixed with fruit juice, syrup, lemon juice. It will have a sharp taste from each type of alcohol. Learn more at the free online course! “Mixology: Create unlimited drink menus with professional techniques” >> https://bit.ly/49wIImc Lesson content Lesson content Entrepreneurs who are interested in learning the art of making Mixology drinks for free!! Learn from the meaning of Mixology, types of Cocktail Mocktail, drink components, character creation to find a Signature menu. 6 basic lessons Lesson 1: The World of Beverages Lesson 2: Equipment required for Mixology Lesson 3: Ingredient Structure Lesson 4: Bringing Science to Drinks (Molecular Mixology) Lesson 5: Drink making demonstration Lesson 6: Cost Calculation Ideas Click to learn at >> https://bit.ly/49wIImc (Log in at the top right corner) Give away 6 Mixology drink recipes Give away 6 Mixology drink recipes Menu 1 Mojito Menu 2 Mango Sour Mojito Menu 3 Mojito Sphere Menu 4 Banana & Coconut Eggnog Menu 5 Floral Bee Knees Menu 6 Strawberry Margarita Caviar Learn from Professor Nik Thanikan Nawandee, Mixologist (Tea, Coffee, Cocktails and Mocktails) and Health Beverage Products. >> Get the free online course! “Mixology: Create unlimited drink menus with professional techniques” >> https://bit.ly/49wIImc
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International Party Menu Create a variety of international menus. Easily find ingredients at Makro.
Invite you to a party with international menus. All Chinese food Indian food European food Korean food European food Delicious, diverse, and full of flavor. No matter how much you eat, you will never get bored with quality items. You can easily find ingredients at Makro or Makro Pro: https://makropro.page.link/MHADec Items for Mala shops Mala, a spicy and numbing flavor in Chinese cuisine, is made from “Hua Jiao” spices around 400 years ago during the Ming Dynasty, originating in Sichuan Province to preserve food and cover up the smell of meat. After that, it is used in cooking. It is popularly used in Mala hot pot to increase metabolism, help digestion, and maintain health. Recommended items for Mala shops, Makro location, complete in one place, no need to stock, can buy every day. 1. Ring Roll (Tofu Roll) E.B. Brand 2. Tofu puff sticks, Fong Fong brand 3. Hai Ti Lao Beef Oil Soup, aromatic beef, rich flavor 4. Hai Ti Lao, dry Mala sauce, original recipe, fragrant, spicy, numbing the tongue, Che Suan style. 5. Day Day Vermicelli 6. Sichuan chewy Huanglong noodles, flat, large, chewy Chinese style noodles, goes well with Mala soup. 7. Fosu Hua Jiao Oil is a Chinese chili oil that adds a numbing sensation. 8. Ji Hong Sichuan Chili Oil adds spiciness. 9. Hai Ti Lao, spicy and original Shabu dipping sauce, Chinese-style peanut dipping sauce for extra richness 10. Zhensun Peanut Butter with Sesame and Chinese Peanut Sauce 11. GOLDEN EAR MUSHROOM 12. Lettuce stem (STEM LETTUCE) or snake lettuce, a popular vegetable on social media. Shop for ingredients at Makro or Makro Pro: https://makropro.page.link/MHADec source : https://bit.ly/3t9ZNBS Popular Indian food ingredients Indian food is characterized by a variety of spices and high cultural diversity, for example, Indian Muslims like to eat meat while Indian Hindus like to eat vegetarian. In Thailand, flavors have been adjusted to suit Thai tastes, so it has become widely popular because it is not as difficult to eat as one might think. Recommended snack menus are good for selling: Samosa menu, fried triangle-shaped dough served with delicious dipping sauce, and Naan menu, just grill the dough on a pan and eat with a simple Indian curry. Raw materials are easy to find because Makro has raw materials and seasonings for Indian cooking. You can create a variety of menus without having to stock up on products. You can buy every day. Everything is complete in one place. 1. Haldiram Frozen Samosa Cocktail 2. Little Chef Frozen Banana Samosas 3. Haldiram Punjabi Samosa 4. Tandoori Naan, Indian Bread 5. Aero frozen roti dough sheets 6. Panjabi flour sheets, lijat, papadam Shop for ingredients at Makro or Makro Pro: https://makropro.page.link/MHADec Premium European style sausage Aero Sausage is an ingredient that can be used to make a variety of menus or to make snacks that are easy to sell as well. If you think of a brand of good quality sausage, it must be Aero brand premium European style sausage, made from carefully selected premium meat. The filling used to cover it is natural filling, so it is thin and crispy, giving a delicious texture like no other. It can be stored for up to 12 months and comes in a variety of flavors to choose from as follows: 1. Bratwurst Sausage (Pork, Chicken) Aero brand premium sausage with smooth texture mixed with coarsely ground European style meat. 2. Smoked Farmer's Sausage (Pork) Aero brand, made from pure pork, smoky aroma, rich flavor. Pure pork, smoky aroma, rich flavor. 3. Spicy Italian Sausage (Pork) Aero brand, made from pure pork, spicy flavor from paprika. 4. Italian Sausage (Pork) Aero brand, made from pure pork, with a fragrant aroma of cumin. Good value for money, affordable price, clean production process, safe, standard Makro coordinates, can be purchased every day without having to stock products, complete in one place. Shop for ingredients at Makro or Makro Pro: https://makropro.page.link/MHADec Korean menu items that are a hit with party lovers In addition to Korean restaurants, many cafes and Thai restaurants like to introduce Korean menus to increase their income because they are delicious, easy to eat, and children can also eat them. - Like the Kimmari menu, crispy fried Korean seaweed wrapped in glass noodles, so delicious. - Korean dumpling menu, full of filling, full of kimchi flavor. And the pickled salmon and pickled shrimp menus in Korean style are equally popular. Recommend items for easy and delicious menus Shop every day at Makro. No need to stock up. Complete everything in one place. 1. Frozen Korean glass noodle spring rolls (Kimmari) 2. Aero Korean style pickling sauce 3. Dumdu, frozen mini Korean pork dumplings Shop for ingredients at Makro or Makro Pro: https://makropro.page.link/MHADec Popular menu! Made from Japanese ingredients, Aero Japanese style fried food set, popular to eat in many varieties, generating a lot of income - Recommended menu: Deep-fried chicken karaage, very delicious, popular in the early Showa period. - Japanese style gyoza, wrapped in thin dumpling sheets with pork filling, served with tare sauce. - Takoyaki menu, or Japanese rice cakes, originated in Osaka and are popularly sold at various festivals in Japan. - Japanese pizza, similar to pancakes, a famous menu in Hiroshima and Osaka. Recommend menu items that are easy to find and buy without any hassle. Come to Makro and get everything you need in one place! 1. Aero Okonomiyaki Sauce 2. Aero, grilled seaweed cut into strips 3. Aero, Japanese squid-stuffed rice crackers 4. Aero Frozen Fried Chicken Karaage 5. Aero Frozen Pork Gyoza 6. Aero Gyoza Dipping Sauce Shop for ingredients at Makro or Makro Pro: https://makropro.page.link/MHADec
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Avocado menu ideas imported from Australia for New Year's Eve parties
Makro selects and opens the experience "Fall in love with Aussie Avocados", imported avocados from Australia, fresh, direct from the source, special price at Makro. Shop for ingredients at Makro or Makro Pro: https://www.makro.pro/p/akmbaw-7275693113539 Sushi donuts with Salmon Avocado A super cute menu that must be at any party: Sushi donuts with Salmon Avocado. Transform sushi into donut form, topped with salmon. Full of high nutritional value, goes well with cucumber and good quality avocado. Must be #Australian avocado that has been taken care of by farmers who strictly follow the standards for creating safe and sustainable products. High quality, reliable and safe for all consumers. Avocado from Australia, delicious, fragrant, fresh, direct from the source, full of many benefits, buy at a special price at Makro or Makro Pro: https://www.makro.pro/p/akmbaw-7275693113539 Avocado Deviled Eggs Easy and delicious, plus it helps detoxify your liver, with the Avocado Deviled Eggs menu, or what is known as deviled eggs. These are seasoned eggs stuffed with avocado and mayonnaise, adding crunchiness by sprinkling bacon. It is easy to add color to a party. It is suitable for snacking and is also healthy. Egg Boiling Tip: Hard boil eggs the night before the party and refrigerate them to save time. Tips for choosing avocados: Try to feel around the stem. If the flesh is soft and has a light brown or dark brown color, it is a perfectly ripe avocado with firm flesh. It is ideal for eating fresh and making Avocado Deviled Eggs. Introducing Australian avocados, delicious, fragrant, fresh, direct from the source, full of many benefits. Buy at a special price at Makro or Makro Pro: https://www.makro.pro/p/akmbaw-7275693113539 Avocado Canape Bite-sized canapes that are delicious and enjoyable at every party. Avocado Canape is often served at parties and cocktail parties, paired with simple drinks. The word Canape means a small piece of food that can be eaten in one bite. It is made from small crackers, smoked salmon, cream cheese, and of course, a smooth and creamy avocado. It is another delicious bite that you will never forget. Introducing Australian avocados, delicious, fragrant, fresh, direct from the source, full of many benefits. Buy at a special price at Makro or Makro Pro: https://www.makro.pro/p/akmbaw-7275693113539 Sandwich with Egg Avocado salad Sandwiches are a universal snack menu. Whether it's for a party, selling in the morning or for customers who are on a diet, it's all possible! In the Sandwich with Egg Avocado salad menu, a sandwich with salad mixed with eggs and avocado that has been mashed to make a smooth, soft texture. Eat with toppings Drink it and you will definitely enjoy the delicious taste. Introducing Australian avocados, delicious, fragrant, fresh, direct from the source, full of many benefits. Buy at a special price at Makro or Makro Pro: https://www.makro.pro/p/akmbaw-7275693113539 Jus Alpukat Secret deliciousness with the drink menu Jus Alpukat from Indonesia. The word Jus comes from the word Juice, Alpukat comes from the word Avocado. Avocado is blended until smooth, mixed with a little syrup, chocolate is squeezed inside the glass, topped with whipped cream, or try adjusting it to add honey, yogurt, lime, it's delicious. Introducing Australian avocados, fully ripe, perfect for making this menu. Delicious, fragrant, fresh, direct from the source, full of many benefits. Buy at a special price at Makro or Makro Pro: https://www.makro.pro/p/akmbaw-7275693113539
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Spread the word! For all MHA customers, just spend via TrueMoney at every Makro branch and Makro Pro App and receive an additional 99 Makro Pro Points!
Share! For all MHA customers Just spend via TrueMoney at all Makro branches and Makro Pro App. Get an additional 99 Makro Pro Points Let's stock up! Shopping at Makro today is even more worthwhile. Just pay via TrueMoney Wallet Get up to 100 additional points Get 99 additional Makro Pro Points instantly. When purchasing for the first time at Makro Pro and paying via TrueMoney, minimum 1,000 baht (Promotion from 1 Oct. - 31 Dec. 2023) Get X2 points When spending via TrueMoney, minimum 3,000 baht at all Makro branches and Makro Pro App, limited to a maximum of 50 Makro Pro Points/month/TrueMoney account/Makro member number (promotion from today until 31 Dec 2023) How is spending via TrueMoney better? More convenient, no need to carry cash Use instead of cash, reduce contact Easily link your bank account Absolutely safe! Faster refund! (In case of refund request) Get great deals that can be used at all Makro branches and the Makro Pro App. * Order via Makro Pro App, free delivery!! When ordering a minimum of 3,000 baht or more / receipt * Conditions are as determined by the company. 1 Makro Pro Point = 1 baht additional discount Order via Makro Pro Click now! >> https://go.makro.pro/NDNS/MHATMW99
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Spread the word! For all MHA customers, just spend via TrueMoney at every Makro branch and Makro Pro App, get X2 points.
Share! For all MHA customers Just spend via TrueMoney at all Makro branches and Makro Pro App. Get an additional 99 Makro Pro Points Let's stock up! Shopping at Makro today is even more worthwhile. Just pay via TrueMoney Wallet Get up to 100 additional points Get 99 additional Makro Pro Points instantly. When purchasing for the first time at Makro Pro and paying via TrueMoney, minimum 1,000 baht (Promotion from 1 Oct. - 31 Dec. 2023) Get X2 points When spending via TrueMoney, minimum 3,000 baht at all Makro branches and Makro Pro App, limited to a maximum of 50 Makro Pro Points/month/TrueMoney account/Makro member number (promotion from today until 31 Dec 2023) How is spending via TrueMoney better? More convenient, no need to carry cash Use instead of cash, reduce contact Easily link your bank account Absolutely safe! Faster refund! (In case of refund request) Get great deals that can be used at all Makro branches and the Makro Pro App. * Order via Makro Pro App, free delivery!! When ordering a minimum of 3,000 baht or more / receipt * Conditions are as determined by the company. 1 Makro Pro Point = 1 baht additional discount Order via Makro Pro Click now! >> https://go.makro.pro/NDNS/MHATMW99
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