Articles

Create a salmon menu of 6 nationalities with 8 ideas for selling.

Salmon is a popular ingredient in Thailand and abroad. It can be created into dishes that are unique to each nationality. It is an alternative ingredient for health-conscious people. Share ideas for 8 menus worth selling, along with the location of ingredients #SalmonMakro sent directly from Norway, a source of popular seafood, through the Seafood from Norway logo, good quality, good value, choose the best parts for customers' favorite dishes, available at all Makro branches or order online at Makro Pro: https://go.makro.pro/NDNS/2kdx427d

Salmon species included, quality assured, easy to buy at Makro.

They can't all be salmon. There's not just one species of salmon, which makes the appearance and orange color of salmon come in many shades. Most importantly, they're delicious and have different special characteristics. Let's get to know the salmon sold at Makro. Which species should you try? Which species shouldn't be missed? MHA brings together a variety of salmon species, including whole fresh salmon and frozen salmon, an option for entrepreneurs. Easy to buy at Makro, confident in the quality, imported from standard production sources, maintaining the fish temperature throughout transportation, making the fish always fresh. Taking care of the salmon from the beginning until it reaches the entrepreneur, the quality is consistent. There are distribution centers covering the whole country. Buy at every Makro branch or order online at Makro Pro: https://go.makro.pro/NDNS/2kdx427d Whole fresh salmon The most popular salmon, fresh Norwegian salmon from Norway (Atlantic Whole Salmon) Norwegian Atlantic salmon is the most popular fish and the easiest to find. Norwegian Atlantic salmon has a long, slender body, a long face, dark skin, and a slightly concave tail tip. The color and pattern on the head and back of salmon are darker than trout. The color of salmon's flesh is light orange. Salmon has more fat marbling than trout. Norwegian salmon is rich in protein, vitamins A, D, B12, riboflavin, antioxidants, and omega-3. Fjord Trout from Glacier Fresh Fjord Trout from Norway (Trout Whole Salmon) Growing in the glaciers of the western Norwegian mountains, trout has a plump body, a shorter face than salmon, silvery skin but has an orange stripe down the middle of the body, a straight and tapering tail. The color of trout's flesh is a darker orange than salmon. It has a uniquely delicious taste. The flesh is bright red, soft, firm and sweet. Trout has less fat marbling than salmon and is rich in Omega 3 and vitamin D. Fresh Tasmanian Salmon from Australia (Atlantic Whole Salmon) The meat is soft and firm, with a deep orange color. It is a salmon in the Atlantic salmon family, but most of them are raised in cages rather than in the wild, so they have less fat than Norwegian salmon. If you like a texture that is not too juicy and not too much fat, you should choose this breed. The largest Pacific salmon, New Zealand fresh king salmon from New Zealand (Whole King Salmon) It is the largest species of Pacific salmon. The fish meat is juicy because there is a lot of fat in the fish meat. The fish meat is dark orange in color and has a high amount of omega-3 fatty acids which are beneficial to the body. If you want to choose and use any type of salmon, you can choose and use it at any Makro branch or you can order online at Makro Pro. Click >> https://go.makro.pro/NDNS/2kdx427d Frozen salmon Frozen whole Chilean Atlantic Salmon (Head on) from Chile FZ Atlantic whole Salmon (Head on) Frozen fish, the meat is firmer than fresh products because freezing reduces the amount of fat. It is cheaper than fresh products. Suitable for making steaks and grilling. Must be thawed in the refrigerator at 0-4 degrees Celsius before use. Beautiful colored salmon steak, frozen headless trout or Chilean trout from Chile FZ whole Trout (Head off) Frozen headless salmon. The color of the flesh is darker than frozen Chilean Atlantic salmon. It is popularly smoked because its color is brighter and more appetizing than salmon. It is also suitable for making steaks and grilling to create beautiful colors. It must be thawed in the refrigerator at 0-4 degrees Celsius before using. Smoked Salmon, Frozen Coho Salmon Head off from Chile FZ Coho whole Salmon (Head off) Coho salmon is a frozen headless fish. The flesh color is darker red than other types of salmon. It is caught once a year. It is usually cut into kirimi or smoked. It must be thawed in a refrigerator at 0-4 degrees Celsius before use. Atlantic Salmon Trim C Half Fillet with Skin (FZ Salmon Trim C) from Chile Trim C is cutting off only the neck meat, cervical bones, backbone, abdominal bones, pelvic fins, dorsal fins, adipose fins and side fins. Suitable for customers who want convenience and do not have to fish themselves. It is popularly used for making steaks and smoking. Must be thawed in the refrigerator at 0-4 degrees Celsius before use. If you want to choose and use any type of salmon, you can choose and use it at any Makro branch or you can order online at Makro Pro. Click >> https://go.makro.pro/NDNS/2kdx427d

Pair avocado with salmon, a super ingredient that can be used to create dishes from around the world.

Avocado is considered a superfood because it contains good, unsaturated fats, which are good for the heart. It is rich in dietary fiber, vitamins K, B5, B6, C and E, and has many other benefits. Avocado has a rich, creamy texture and a rich taste. It can be used in a variety of dishes. Especially avocados from Australia are taken care of by farmers who strictly follow the standards for creating safe and sustainable products. They are of high quality, reliable and safe for all consumers. The more you use avocado, create a menu with fresh Tasmanian salmon, it is sweet, soft, firm, no fishy smell and less fat. It is a salmon from the Atlantic salmon family from Australia, rich in high nutritional value. Such as protein, omega-3 fatty acids, vitamins A, B, calcium and various minerals. The taste is even more harmonious. And the beautiful contrasting green and orange colors are inviting to eat. Take beautiful photos. No one can resist it for sure. Thanks for the information. https://bit.ly/3FkdcKo , https://bit.ly/3FnLX1a Salmon and avocado open sandwich Salmon and avocado open sandwich, a light European-style brunch menu. European and North American menus that we can make at home. It's a brunch menu that's very easy to make, but looks quite luxurious. Every cafe must have it. - Use Baguette bread, cut into bite-sized pieces, not too thick or too thin. - Bake the prepared sliced ​​bread for about 5 minutes to get bread that is a beautiful color, crispy on the outside, and soft on the inside. - Spread the toasted bread with cream cheese and top with fresh Tasmanian salmon and Australian avocado. We recommend Australian avocado and fresh Tasmanian salmon. The fish is light orange in color, soft in texture, and has just the right amount of oiliness. Shop at all Makro branches or order online at Makro Pro: https://www.makro.pro/ Futomaki & Uramaki Futomaki & Uramaki Pair avocado and salmon to create an Asian-style dish. Futomaki are large sushi rolls, 2-2.5 inches in diameter, usually filled with three colors: orange from salmon or tuna, green from cucumber or avocado, and yellow from sweet egg. They are rolled in seaweed and cut into bite-sized pieces. Uramaki is a type of sushi wrapped in seaweed that uses a method of rolling the sushi rice upside down so that the sushi rice is on the outside instead of the seaweed inside. The filling is a beautiful three-colored roll. Japanese restaurants definitely have it, and regular restaurants can make it into a snack menu. It is easy to make and will definitely sell for a good price. Introducing Australian avocado and fresh Tasmanian salmon. Shop at all Makro branches or order online at Makro Pro: https://www.makro.pro/ Poke Bowl Refreshing Hawaiian-style Poke Bowl Poke Bowl originated from Hawaii. The word Poke is a native word that means to cut into cubes. Simply put, it is a native diced raw fish salad. This menu uses diced avocado and salmon, resulting in full bites of avocado and salmon. Some restaurants may add colorful fresh fruits like ripe mangoes and add texture with large peas. Garnish with black sesame seeds for a contrasting color, or add salad vegetables. It is beautiful, delicious, and healthy, a full bowl. Introducing Australian avocado and fresh Tasmanian salmon. Shop at all Makro branches or order online at Makro Pro: https://www.makro.pro/

MHA tells the promo

MHA tells you the promo!! For shop owners who are looking to buy ingredients for their shops, we have a great promotion to tell you about. This great price is only for Makro customers who sign up for MHA✨ before November 15, 2023 ✨ Available today at all Makro branches near you. Promotional price from today - 12 Dec 2023 only! For those who missed this opportunity Don't forget to apply for MHA membership at the link >> https://lin.ee/Bd1lxFa Follow the Makro Horeca Academy page To not miss out on great promotions that we will tell shop owners about.

Whispering the famous chef's recipe: How to make tom yum soup to sell in noodle shops

Traditional Tom Yum Noodles, Thick Tom Yum Noodles are considered a popular noodle menu that entrepreneurs invest in opening shops to sell because of the rich and spicy taste that Thais like. They are easy to make and easy to sell. Sharing soup recipes from Chef Paul and Chef O The basic foundation of a noodle shop can win the hearts of customers to come back and buy again. Click to read the easy method in the album. Traditional Tom Yum Noodles and Clear Soup Noodles Share the recipe for traditional Tom Yum noodle soup. How to make the soup fragrant, well-rounded, delicious, full of Tom Yum flavor, just the right amount of spicy. Plus, the soup base can also be used to make clear noodle soup. 1 1. Bring water to a boil, then add the pork ribs by slowly lowering them into the pot. This will help prevent the soup from smelling fishy. Then add the radish and pandan leaves. Raw material quantity 12 liters of water 1,000 grams of pork ribs 200 grams of chopped radish Pandanus leaves 20 grams 2 2. Wrap the coriander root, Chinese garlic, and white peppercorns in a thin white cloth, tie it tightly, and put it in the pot. Raw material quantity 20 grams of coriander root 80 grams of Chinese garlic 15 grams of crushed white peppercorns 3 3. Put celery root (pre-crushed), rock sugar, salt, pickled garlic and pickled garlic water in a pot. Wait for it to boil and slowly skim off the foam. Season with concentrated instant noodle soup, clear soup, Fa Thai brand. Raw material quantity 20 grams of celery root (pre-pounded) 50 grams of granulated sugar 20 grams of salt 150 grams of pickled garlic (helps make the soup sweet and fragrant) 150 grams of pickled garlic juice Fathai, instant noodle soup, concentrated, clear soup, 350 grams 4 4. Make the dressing. Set over low heat and simmer coconut sugar, granulated sugar, and fish sauce. Once the sugar has dissolved, turn off the heat. Trick: Simmering the seasoning over low heat allows the seasoning to be stored for a long time. Raw material quantity 70 grams of coconut sugar 130 grams of granulated sugar Fish sauce 200 grams 9.png 1.36 MB 5. How to prepare the ancient Tom Yum noodle soup in a serving bowl with chili powder, seasoning, lime juice, and soup. For clear noodle soup, just add the soup and it is ready to serve without any additional seasoning. Raw material quantity 3 grams of chili powder Seasoning 20 grams 15 grams of lemon juice 150 ml of broth You can watch how to prepare the meat ingredients and how to serve them for free at: https://youtu.be/vu84sPmPFTE Tom Yum Noodles with Thick Soup Serve a recipe for a rich and spicy Tom Yum noodle soup. Full of ingredients, overflowing with tempting toppings. Just looking at it makes you hungry. 1 1. Boil a stock pot with chicken ribs, water, coriander root, onion, galangal, lemongrass, and kaffir lime leaves. When the water boils, skim off the foam and reduce the heat. Scoop out only the ingredients to make the Tom Yum stock. Raw material quantity 5 liters of plain water 2 chicken frames (remove chicken entrails for cleanliness) 2 coriander roots 1 onion, halved 5 glasses of news 3 stalks of lemongrass (must be crushed to extract the essential oil) 3 kaffir lime leaves (slightly crushed to release the essential oil scent) 000.png 1020.47 KB 2. Add chili paste and evaporated milk to the original stock pot. Mix well. Raw material quantity Chili paste 250 grams 450 ml sweetened condensed milk 3 3. Now for the ingredients. Boil the rugby fish balls, sliced ​​sea bass, and raw white shrimp in boiling water to reduce the fishy smell. Then, shock them in cold water or room temperature water. Raw material quantity Frozen Rugby Fish Balls, Q Fresh brand, 30 pieces Frozen sliced ​​white sea bass fillet with skin, Q Fresh brand, 30 pieces Frozen raw white shrimp, Q Fresh brand We recommend ingredients from Q Fresh, ready-to-eat products with modern production methods. Products are always fresh. Ingredients do not contain formaldehyde or preservatives to maintain nutritional value. See less 4 4. Boil the noodles and bean sprouts in a bowl, then add the prepared ingredients: - Rugby fish balls - Sliced ​​sea bass fillet - White shrimp meat And prepare the thick Tom Yum noodle soup by adding the stock base that has been made, fish sauce, lime juice, coarsely ground red and green chilies, chopped coriander, chopped parsley. Mix well. Finish with soft-boiled eggs and serve. Raw material quantity 100 grams of small noodles 50 grams of raw bean sprouts Tom Yum soup 300 ml. Fish sauce 25 ml. 25 ml lemon juice 15 grams of coarsely ground red and green chili peppers 10 grams chopped coriander 10 grams chopped parsley ½ soft-boiled egg

Survey results from 100 customers: The noodle shop that customers dream of

Summarize data from 100 noodle shop customers. What are the problems that customers encounter and what are the top 5 things that customers want from noodle shops? Any shop that can do this will have a high chance of having many customers coming to the shop. Note: This information is a preliminary survey of approximately 100 target groups, with mixed age ranges and occupations, and was conducted informally. Therefore, please use your discretion in considering the information. 1. The soup must be good. Customers commented that the soup is the foundation of delicious noodles. Good soup makes the noodles delicious and can be eaten right away without having to add much seasoning. Therefore, the soup must be rich and well-rounded, whether it is Tom Yum, Nam Tok, or clear soup. The taste must not be overly sweet or overly salty. Bland soup will ruin the mood of eating. Most importantly, when serving the soup, it must still be hot because if the soup is not hot, the noodles will not be delicious. It will feel like it has been cooked for a long time or is not cooked. 2. Boil the noodles just right, not too hard or too mushy. Many customers have experienced hard noodles, especially during busy times when the restaurant is not ready in time or the water is not hot enough. Sometimes the noodles are so hard that they are almost inedible. It is difficult to boil them again because the restaurant has already added the ingredients. Hard noodles make customers not come back to use the service again. The same goes for bland soup. Some restaurants boil the noodles for too long until they are mushy, which is also unappetizing. Or the noodles are stuck together when ordering dry noodles. The noodles that are boiled just right must be “chewy and soft”, meaning not hard but chewy and not mushy, which is fun to chew. Each type of noodle has its own strengths. The method of boiling is also different. You need to understand each type of noodle well. 3. Get a lot and it's not expensive. First of all, you have to understand that noodles are a basic food for Thai people, second only to rice with curry. They are a food that is eaten frequently in everyday life. Therefore, most people expect noodles to be inexpensive and people with low incomes can eat them. However, the current price of ingredients does not allow them to be sold at a low price all the time. Raising prices is normal. However, quantity and value are what customers think of every time they enter a restaurant. Therefore, a bowl should have the right amount of ingredients: noodles, meat, meatballs, and vegetables. Customers can be satisfied in one bowl at a price that is not too expensive. Restaurants that provide a lot of ingredients tend to have more customers. However, if it is a restaurant that uses premium ingredients, customers will be willing to pay more if they feel it is worth it. 4. Cleanliness and hygiene In addition to the cleanliness of the food, customers also consider the cleanliness of the shop and the surrounding environment, including dishes, bowls, and spoons, which must be clean and free of oil stains. Chopsticks used must not have mold, in the case of reusable wooden chopsticks. The boiling pot must not contain lead. The seasoning must not be ants-free. There must be a cover to prevent flies. Similarly, ingredients such as noodles, meat, and fresh vegetables must be stored in a sanitary manner. The hygiene of the people in the shop is also important. Clothing and aprons are things that customers see from the moment they enter the shop. 5. Customers have a choice! Be a little indulgent! It’s hard to believe that a number of customers have been complained to by shop owners! The reason is because they choose what to include or not to include when ordering. It may seem like customers are being picky, but I want the shop to understand that everyone has different preferences. If there are some things they don’t like, they don’t want them included because they don’t want to have to throw them out unnecessarily. It’s better to keep them for other shops to sell. In fact, this should be a compromise between the shop and the customer. If there are some things that are not too much, they should be indulged by the customer. For customers, if they are too “expensive” with the shop, this shouldn’t be the case. There are other issues that customers want, such as asking for roasted chili instead of chili powder, using real lime, getting noodles that are exactly as ordered, lots of ingredients, free fresh vegetables, free water, quality ingredients, not hot in the shop, and good service from the shop. Conclusion Interesting points are how to keep the soup tasty all day long, how to boil each type of noodles to get the right doneness, how to maintain the same taste in each bowl, and how to manage when there are many customers waiting for their food.

Croissant ideas in 3 styles, easy to make and sell well

Croissants are a popular dessert menu that has sold well in the past few years because sales from beverage menus may not be enough to run a business, so we often see croissants in many cafes and coffee shops. Want to sell some but lack the skills to make croissants or have little time to make desserts? Try these 3 croissant ideas that are easy to make and sell well, and we recommend “Embek House” and “Aero” croissants. Quality brands from Makro Popular for 34 years, selling over 220 million pieces Made from high-quality ingredients, a special recipe from a team of bakery experts, resulting in a croissant dough with fragrant, soft, crispy, delicious butter. Convenient for entrepreneurs, whether selling individually or adding value with various toppings, it's delicious. Strawberry Whip Cream Croissant 1.Strawberry Whip Cream Croissant Soft, crispy croissant dough, fragrant with fresh butter, spread with fluffy white whipped cream, decorated with strawberries to add natural sweetness. Delicious, refreshing, perfect, so satisfying! Guaranteed that the picture will come out cute and delicious. If you are a business owner who wants to sell them but do not know how to make croissants, or they are not pretty, save time and enjoy the delicious taste easily with "Embak House Fresh Butter Croissants" using 100% real butter from France, fragrant and delicious. Whipping cream for bakery, beginners must choose the right one. We recommend #Anker Whipping Cream, 99% high-performance real cream, whips well, has a good texture, is creamy white, and slightly sweet. It is very popular in Thailand. It is suitable for savory dishes, desserts, and drinks, and adds delicious flavor to the food. Raw material coordinates 1. Embak House Fresh Butter Croissants 43 g. x 4 pieces 2. Anchor Whipping Cream 1 liter 3. Imported strawberries, 250 gram pack Mini Almond Croissant 2.Mini Almond Croissant What could be happier than having a mini almond croissant on the menu in the shop, eaten with a coffee menu, giving customers energy every day? #Must have, soft and chewy fresh butter croissants, thin and crispy dough, Embak House brand, fresh from the oven every day, using real fresh butter, the dough surface is a tempting golden yellow. Guaranteed deliciousness because it is a recipe from a bakery expert. It is a mini croissant that can be placed for sale in the shop or topped with crunchy sliced ​​almonds, sprinkled with icing sugar, adding a playfulness and deliciousness very well. Raw material coordinates 1. Embak House Mini Croissants 15 g x 10 pieces 2. Lin, 900 grams of icing sugar 3. Aero Almond Slices 500 grams Ham Cheese Croissant 3.Ham Cheese Croissant For a morning snack, you must think of ham and cheese croissants. Using whole wheat croissants, rich in nutrients and fiber, made from high-quality ingredients, a special recipe from a professional chef, goes well with every drink in the shop, definitely delicious and increases income. Raw material coordinates 1. Whole wheat croissants 40 grams x 4 pieces 2. Anchor Processed Cheese IWS, size 500 grams

Real feedback from MHA members. Learn techniques, (not) secret tips, and practical applications.

Thank you for all the feedback from Makro Horeca Academy members, participants in various workshops and free online courses. Learn techniques, (not) secret tips, and apply them in real life. You can use the knowledge to expand your business today. Special privileges for MHA members only! You can study 27 free online courses, take exams and receive certificates upon completion. 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 free MHA membership Click to view free online courses Register now and start learning for free. Mr. Adisak Kuyathibencharong, owner of Alangkarn Sushi, Big C Suk Sawat “Joining the MHA Pro-Chef Cooking Class course, I gained a lot of knowledge from various chefs. I was able to apply the techniques to my restaurant. I personally liked the pork belly stewed in fish sauce and egg yolk rice menu. In terms of organizing the event, MHA organized it well. The management system was also good. I got a lot of freebies to take home. If I have the chance next time, I would like to learn Japanese food menus to apply to the Japanese restaurant I am opening.” Mr. Adisak Kuyathibencharong, owner of Alangkarn Sushi, Big C Suk Sawat Follow the shop on Facebook: Alangkarn Sushi Big C Suk Sawat - Phra Pradaeng No matter if you order delivery, the taste is as delicious as if a chef made it for you at home. Freshly made every day, every order. Lots of promotions. Come and have a bite. Map : https://goo.gl/maps/nPfArTUmQhYJTKLR9 Delivery coordinates Grab Food Panda Shopee Food Robinhood Lineman Mr. Namon Sonhiran "Joining the MHA Pro-Chef Cooking Class is fun. You can apply some of the techniques that Chef Otto teaches to other menus. You don't have to follow the exact menu in the event. You can add this and that. What I like the most is the recipes from HoReCa. They are very precise. You don't have to adjust anything. If it's 10 out of 10, I'd give it 100. Before this, I joined the MHA Road Show 2020 and joined a cooking workshop with Chef Oh. The grilled pork course was good." In November 2023, Mr. Namon Sonhiran will open a restaurant. He will try to introduce a menu of rolled pork neck with mushroom cream sauce. He will change the ingredients from pork to fish because the restaurant focuses on fish ingredients. You can follow him on Facebook: Niklaus Namon Sornhirun Ms. Arunthip Chumphonphong, owner of Nai Kui Kai Hub Bon Rong Po shop, Khao Chi Chan "I have trained Smart Restaurant Plus entrepreneurs, batch 1, in the course on restaurant management, survival in the New Normal era. I have gotten to know many friends in the restaurant industry and the knowledge of service, kitchen management, and accounting systems that I can apply to my restaurant well." Ms. Arunthip Chumphonphong, owner of Nai Kui Kai Hub Bon Rong Po shop, Khao Chi Chan Follow the shop on Facebook: Mr. Kui Kai Hub Bon Rong Po, Khao Chi Chan We recommend the restaurant’s signature menu, “Chicken Chop Hub Bon”, with soft, not tough, delicious meat served with the restaurant’s secret sauce. We also recommend the salt-baked chicken and spicy mixed chicken tom yum. Map : 99/19 Moo 6, Ban Yen Road, Chonburi Province Ms. Wachirapanee Kleangklao, owner of Steak Tang Nom restaurant I have studied an online course on sticky rice with fried pork, fried chicken with a million-baht recipe, and spicy fermented fish sauce. I applied it to my restaurant. The chef taught me techniques to make it easier, save time, and save on costs. In the past, we used random recipes. I adjusted them to make the taste more intense and more delicious for the locals. Ms. Wachirapanee Kleangklao, owner of Steak Tang Nom restaurant Follow the shop on Facebook: Steak Tang-Nom Phatthalung Affordable lunch box set menu, packed with both quality and quantity. Map: 12 M.3 Tambon Tamnan (next to Wat Jen Tok on the north side), Phatthalung Province Ms. Thanitha Chaowiang, MHA member and Workshop participant "The menu that the chef teaches in the MHA Pro-Chef Cooking Class course is new and elevates it to be more appetizing. It's a delicious fusion menu, beautifully presented. Normally, we make ordinary menus without decorating the plate. I was impressed by the pork neck roll with mushroom cream sauce. It can be sold to increase the value and price. The chef is good, teaches well, nothing to criticize. Being close to the chef is very exciting. If there is a chance next time, I would like MHA to have a dessert making workshop." Ms. Thanitha Chaowiang, MHA member and Workshop participant Open an online dessert shop on Facebook: Nuchwara Janchana Introducing the best-selling menu, Korean Cream cheese garlic bread. You can experience the chewy, fragrant, delicious, slightly sweet texture. The bread is made from French whole wheat flour (Brioche). The ingredients and raw materials are of high quality and free of any additives. You must try it! Mr. Phuminan Srirawirot, owner of Steak Nai Dam restaurant “Join the workshop on 5 value-added beverage menus. Learn to use as a guideline. Some techniques can be applied to your shop. Happy to learn new things. Our shop's style does not block knowledge." Mr. Phuminan Srirawirot, owner of Steak Nai Dam restaurant Follow the shop on Facebook: Steak Nai Dam Steak Shop The shop's food is different from other places because we have a process for making steak, whether it's chicken, pork, beef, etc. We pound the meat until tender before marinating it. Served with a special gravy sauce. In addition, there are also delicious steaks, rice dishes, fried rice, suki, tom yum, pork neck, super, etc. Map : In front of Bang Khun Non Police Station, Bang Khun Non Road, Bangkok. Can be purchased through delivery Food Panda, Shopee Food, Lineman, Robinhood Mr. Rachapong Thomwattanasin, owner of Wiang Ping Kitchen "I had the opportunity to study the online course Art of Steak, the science of creating steak menus. Chef May is a good teacher because she is a gold medal winning chef. She explains in detail, tells all the recipes and secrets, and the course is free." Mr. Rachapong Thomwattanasin, owner of Wiang Ping Kitchen Follow the shop on Facebook: Wiang Ping Kitchen, catering, Chinese tables, buffet, boxed lunches, Chiang Mai Professional off-site catering service with full party equipment. Open for 16 years with delicious food, reasonable prices, excellent customer service, the restaurant has customers booking all year round. You can follow us on our page or see more details on our website www.wiangpingcatering.com Map : 38/1 Village No. 5, Nong Chom Subdistrict, Chiang Mai Province Mr. Thanapat Cheliowpiyasakun, owner of Hong Fa Hainanese Chicken Rice "The MHA Pro-Chef Cooking Class course can be applied to the restaurant and made for my child to eat. I like every menu, especially the pork belly stewed in fish sauce and pickled egg yolk. I like it the most. The workshop management is very good. The team is lovely and everything is prepared. We can make the menu right away without wasting time. I took 3 menus back to eat at home. They are delicious." Mr. Thanapat Cheliowpiyasakun, owner of Hong Fa Hainanese Chicken Rice Follow the shop on Facebook: Hong Fa Hainanese Chicken Rice, Watcharapol - opposite Sathienthammasathan The boiled chicken is soft, juicy, and delicious. It is even more delicious when eaten with soybean sauce. The taste is just right and well-rounded. Map : Opposite Sathira Dharma Center, Bangkok

4 steps to service, teaching staff to be professional for self-service shops, cafes, bakeries or take-away

4 steps to service, teaching staff to be professional for self-service shops, cafes, bakeries or take-away Even though it is a self-service restaurant or a restaurant where customers order and receive food and drinks at the counter themselves, the owner must set up a service system and train and teach the staff to the same standard in order to provide impressive service and prevent damages that may occur in terms of service, finances, and control of the owner's work. 1. Welcoming customers If customers are interested and come to the store, the staff should introduce the store to the customers, what recommended menus, and what promotions are available. In the case of customers entering the shop, ask the customers how many people are there and take them to sit at a table that is appropriate for the number of customers. Because if there are 2 customers and they choose to sit at a table with 4-6 seats during the daytime when they need to earn income, the shop will lose seats for 4-6 customers. 2. Menu introduction In the case of new customers or customers who are thinking of a menu, you can recommend the restaurant's recommended menu or signature menu. You can recommend it to customers right away. In the case that customers intend to order immediately but it is not yet a recommended or signature menu of the restaurant, they can recommend additional items. Tips to reduce costs and reduce waste Have you ever noticed that when you go to a cafe, the staff tells you that today there is a special 20% or 30% discount on this dessert menu? At first, we were just going to buy drinks, but when we saw that the dessert was also discounted, we decided to buy more. So why is this dessert menu discounted? Before opening the store, the Code Date must be checked. Expiration date, estimate the amount of products left and estimate the number of sales. If the shop owner knows that normally this type of snack, such as brownie cheesecake, sees the Code Date, the expiration date will expire tonight, there are 10 pieces left, but normally sells about 5 pieces per day, I am sure that I will not be able to sell it in time. Therefore, today must reduce the special price. 3. Receiving money, giving change, and increasing the customer base and having customers register as members in Line OA. Receiving money, giving change You should always check the amount you received for the customer and when you give them change, you should also check it for them. Check for counterfeit banknotes. It is recommended to have a counterfeit banknote checker pen at your store to use with 1,000 baht banknotes. Check the transfer slip. If the store has a payment system via QR Code that is used only once, the system will notify when the money enters the system. But if the store uses QR Code, a general bank account must check the slip carefully or should have a notification system, such as SMS, that can be checked immediately at the payment point. Increasing customer base Type 1 is paper and stamped. Collect as many times as you want and you can eat it for free. Type 2: Line OA feature allows customers to register as members for free. This is beneficial to the store because it will gain a customer base of up to 90% who have already used the service. 4. Deliver the product to the customer and say thank you. Mostly, it is a take-home service. If there is a mistake or something is forgotten when the customer returns home, the shop will not be able to fix it in time. For example, if the crepe cake is forgotten, the sauce may be forgotten. Therefore, the thoroughness of the self-service shop is to check the products and equipment before delivering them to the customer. Recommendations by Mr. Tai Ponchai Nitmethawong, General Manager. BEARHOUSE and Co-Founder True Friend Restaurant Page

MHA tells you about a promotion! Special price products for MHA members only. Promotion between 6 - 19 September 2023.

MHA tells you about a special price! Special price products for MHA members only. This great price is only for Makro customers who sign up for MHA before August 25, 2023. Available today at all Makro branches. Promotional price from today - 19 September 2023 only! Promotion terms and conditions Special discounted products for Makro HoReCa Academy members (only for food and beverage business operators) who successfully apply for membership by 25 August 2023 only. Sales promotion from today - 19 September 2023 Some items may not be available at some stores. Product prices include VAT and are expressed in baht. In the event that the customer does not comply with the conditions, the company reserves the right not to compensate in any case. We reserve the right to change the terms and conditions without prior notice. Conditions are as determined by the company.

MHA tells you about a promotion! Special price products for MHA members only. Promotion between 20 September - 3 October 2023.

MHA tells you about a special price! Special price products for MHA members only. This great price is only for Makro customers who sign up for MHA before September 6, 2023. Available today at all Makro branches. Promotional price from today - 3 October 2023 only! Promotion terms and conditions Special discounted products for Makro HoReCa Academy members (only for food and beverage business operators) who successfully apply for membership by 25 August 2023 only. Promotion from today - 3 October 2023 Some items may not be available at some stores. Product prices include VAT and are expressed in baht. In the event that the customer does not comply with the conditions, the company reserves the right not to compensate in any case. We reserve the right to change the terms and conditions without prior notice. Conditions are as determined by the company.

Beware of 7 traps that make your store not sell well

Beware of 7 traps that make your store run poorly. It could be a minor issue or unnoticed behavior, or even a major problem that business owners may choose to overlook. Let's check out what problems there are and how to solve them. Wait until you are ready before doing it. 1. Wait until you are ready before doing it. Many people fall into the trap that they must be ready before they can start doing something, such as having money, people, location, and a precise business plan. All of the above are good things, but in real life, if you wait until you are ready in every aspect, it may be too late. While other people - other shops that are willing to take the risk and invest because they see the opportunity in front of them, whether they are ready or not, open for business first and then adjust to the situation. These types of shops tend to keep customers and make profits before us. And many people are perfectionists. If they do something and it doesn't turn out well, it's better not to do it at all, so they never start doing anything. Remember! Nothing is perfect. No matter how good your business plan is, you will always run into unexpected problems when you actually start doing it. Therefore, you should plan and start doing it together. Study the problems from the actual work and then fix them one by one so that you don't miss out on sales opportunities. Setting up customer groups that are not consistent with the location 2. Setting up customer groups that are not consistent with the location For the restaurant business, location is important. In choosing a location, in addition to the number of people circulating in that location, you also need to analyze the customer groups in that location well. Because each location has different customer groups, preferences, tastes, and purchasing power are not the same. Therefore, setting a target customer group requires collecting information in the area well before making a decision. You can consume other people's content, but you have to find your own. 3. You can consume other people's content, but you have to find your own. It's good to look at other people's work to find a way to create successful content or do challenges like other shops to create more visibility. But the content will not be successful at all. Customers don't remember our shop. Creating an identity for customers to remember is important. That means you have to find the unique selling point of your shop first and then use that point to communicate so that customers are aware of and remember the identity of our shop. I think that if you give a lot, the customers will like it, which is “not always true”. 4. Think that if you give a lot, customers will like it, which is “not always true”. Many customers do not want to eat a lot, they just want to be full or have a variety of choices. Some restaurants emphasize giving a lot, but most customers in the restaurant are not people who want to eat a lot. This not only does not satisfy customers, but the restaurant will also lose money from the food that customers have left over. Let's look at a successful case study, such as a ramen restaurant. A bowl costs 25 baht. It is a restaurant that is always full of customers. The bowl of ramen does not have to be big. It is just the right size to fill you up. Customers like that it is inexpensive and the amount is just right. They can order many bowls to taste many types of soup. Sell ​​your favorite menu items, but forget to think whether your customers will like them as much as you do? 5. Sell your favorite menu items, but forget to think whether your customers will like them as much as you do? This often happens to restaurants that are inspired by their favorite menus, their favorite foods, their favorite tastings, and their favorite special dishes, to the point where people around them say it's delicious, and they recommend opening a restaurant, hoping that all customers will like it and that sales will be good. But... that menu may please many people, but it may not please the majority of customers who will have to pay for it. What you should do before opening a restaurant is to study the needs of your target group for that menu and use them to improve your signature menu to make it more appealing to a wider range of customers, and then plan to open a business. If you don't update your online channels, customers won't know if you're selling or not. 6. Not updating online channels, customers don't know if they are selling or not. In this era where everything is found on mobile phones, whatever you want to eat at any restaurant, you find it on your mobile phone. Therefore, if you want your shop to be well-known, the shop information must also be online. Do old and repetitive shops need to have online channels? The answer is, “Yes, you should.” At the very least, you need to inform your customers of the days, times, and what is for sale. If you want to increase your sales channels, you need to move to sell on more platforms and always create content to update your shop’s menu and promotions. Nothing is improved even though the problem and cause are clearly visible. 7. Do not improve anything even though the problem and cause are clearly visible. Of course, running a restaurant will encounter problems. When there is a problem that needs to be solved, we should accept it and fix it. But sometimes we choose to do the same thing, overlooking the problem because we don't want to change anything. For example, we are confident that the recipe is good, but the taste is not to the customers' liking, so many people criticize it, but we still choose to make the same taste. Or mistakes such as cooking the wrong food, food coming out slowly, the restaurant is not clean, etc. If we don't fix anything, it will be difficult to have regular customers who are willing to accept frequent mistakes like this.

A promotion so good you have to tell others! Order through Makro Pro every Wednesday and get up to 200 points easily by spending with a Citi credit card.

Get an additional 200 Macro Pro Points When using Citibank Makro credit card, minimum 7,000 baht/receipt (limited to 80 rights/week) Get an additional 170 Macro Pro Points When using other types of Citi credit cards, minimum 7,000 baht/receipt (limited to 100 rights/week) Promotion from today until 25 Oct. 2023 Limited to 1 privilege/card account (main card and supplementary card combined)/promotion period *Conditions are as determined by the company. Free delivery when ordering a minimum of 3,000 baht/receipt. Order via Makro Pro, click here! >> https://go.makro.pro/NDNS/MHACitiWed Additional conditions: • Exclusive privilege for Citi credit card members, receive up to 200 additional Makro Pro points every Wednesday when spending on the Makro PRO application. • Citibank Makro Credit Card: Get 200 Makro Pro Points when spending a minimum of 7,000 baht/sales slip, limited to 1 right/card account/promotion period and limited to a total of 80 rights/week. • Other types of Citi credit cards receive 170 Makro Pro Points when spending a minimum of 7,000 baht/sales slip, limited to 1 right/card account/promotion period and limited to a total of 100 rights/week. • Makro will transfer Makro Pro Points into the Makro member account linked to the Citi credit card that made the purchase within 60 days after the end of the program. The card member must remain a Citi credit card member and Makro member until the date that Makro transfers the Makro Pro Points into the account. • Reserved for Citi credit card members only who make payments via Makro PRO application on Wednesday and choose to pay via Citi credit card only. • This promotion cannot be used in conjunction with any other promotions. • Macro Points cannot be exchanged or converted to cash. • Rights reserved only for credit card members issued in Thailand. • Rights reserved only for credit card members who are Makro members. • The bank is not involved in any products and services. If you have any questions, please contact the service provider directly. • The Bank reserves the right to consider and decide on any disputes or controversies related to this promotion and in case of a dispute, the Bank's decision shall be final.

Compare! Food truck steak shop vs. stationary steak shop. Which is better to open?

Want to own a steakhouse? Passion is ready, but don't know which path to choose. Street food trends are still strong, especially food trucks. Business opportunities are still wide open, but traditional restaurants are also interesting and easy for customers to access. Which business model should I choose? Pros and cons of food truck steak restaurants Let's take a look at the pros and cons of food truck steak restaurants. The advantage is that they can be moved to sell in case the location is not suitable or the customer base is not as good as expected. Food trucks need parking to sell food, so they usually choose to park in places with a lot of people, such as markets, fairs, communities, or parking spots provided by shopping malls. But because it is a shop that is not in one place (even if it is parked and selling regularly in one place), it is difficult to build a customer base or you have to really make it famous on social media so that people will follow you and support you in different places. It can provide both take-away and dine-in services, but there will be a small area for eating because you cannot bring many tables and chairs. As for delivery, it is still possible. Pros and cons of stationary steak restaurants Pros and cons of stationary steak restaurants The advantage is that there is a definite location, whether renting a shop, renting space, or buying a building to open a shop. Having a definite location makes it easy to build a regular customer base and plan sales to better respond to the target group in the area. You can provide both dine-in, take-out, and delivery services. You can choose the business size according to your budget. Or if you want to buy a franchise, there are many brands to choose from. But a fixed location can also be a disadvantage. Because if you choose a bad location, there is a high chance of failure. And you cannot move the location to sell immediately. Because most of them have already invested in decorating the shop. And may be tied to a 6-12 month lease contract. And there is also the cost of decorating the shop. Compare the investment costs of two types of steak restaurants. Compare the investment costs of two types of steak restaurants. Steak house - Only basic equipment that is necessary must be at least 15,000-20,000 baht, including a steak grill or grill, pan, grill pan, freezer, eating utensils, plates, bowls, etc. Most of the capital will be heavy on shop rent or sales space rent. If the location is good, it may be tens of thousands per month. Or if buying a building, you must have a down payment of at least 5 hundred thousand - 1 million baht, which if including decorations will be about 5 million baht. The rest of the employee wages are the cost of raw materials, which are similar. Steak Food Truck - In the case of buying a new car, the investment will start at around 5 hundred thousand - 1 million baht. The investment may seem high, but it is very little when compared to buying a building to run a restaurant or even renting a building on a monthly basis (not including the shop transfer fee). If the rental fee is converted to the installment payment for a food truck, the shop owner can also own the truck and can resell it if there is a need to close down the business. In conclusion, what kind of shop should you choose to open? In conclusion, what kind of shop should you choose to open? If you plan to do business full time, sell products every day, do not like to travel, and do not have much capital, a stationary shop is the most suitable because there are many models of stationary shops to choose from, whether it is a small roadside shop with an investment of tens of thousands to a large shop with an investment of millions. This type of shop requires care and is open for business every day, creating a revolving income. But the important thing is to choose the right location and thoroughly understand the target group in the area before starting to invest in anything. But if you plan to open a shop as a side job, with a unique steak recipe that can create a shop character that stands out, understand street food and like to travel to different places, steak food trucks are a good answer. Many office workers invest in buying food trucks to sell during the holidays, sell at various fairs. Many people plan to sell full time after they stop working. In the meantime, they put down a down payment or installments on a car to try selling first. Currently, there are steak food truck franchises that sell a complete system, including the car and the recipe.

Introducing a dessert menu with tea. If you want to be different, this shop must have it, along with some awesome items!

Introducing a Japanese-style dessert menu with succulent items! Japanese sweet potato with sauce (DaigakuImo) Deliciously enjoyable, can't stop eating. Snack menu, dessert with double the deliciousness, can't stop eating. Crispy outside like a coated potato, soft inside like candied potato. Easy to make. Cut the potato into pieces, steam or bake until cooked. Fry until the outside is crispy. Mix with sugar sauce mixed with a little soy sauce. If it were Thailand, it would be sold as breakfast, filling and different from the usual sandwich menu, lunchbox menu. It is also an easy-to-eat afternoon snack, fun to eat, and can be served as a snack while waiting for food in the restaurant. The sweeter the Japanese sweet potato, Beni Haruka, has a sweet taste, is juicy, smooth, chewy, without fibers, has a fragrant smell, has purple-red skin, and yellow flesh. It is the sweetest variety, so it is widely popular. I can tell you that if you use it to make a fried sweet potato dish with sweet sauce, it will definitely be delicious and satisfying. You can choose to buy Japanese sweet potatoes, Beniharuka variety, at all Makro branches or order online at Makro Pro. ------------------ Sticky rice mochi (Ohagi) is soft and sweet, and it has a young lady-like feel. A sweet made from glutinous rice mixed with rice, steamed and roughly ground to the point where there are still grains of rice left, shaped into balls and wrapped in sweet red beans, kinako powder or crushed sesame seeds. Ohagi is an autumn sweet. The Japanese eat mochi on the autumnal equinox, the day when day and night are of equal length in the fall. Japanese glutinous rice or Mochigome, which is used to make this dessert, has short grains and is whiter than Japanese white rice. When cooked, it is very sticky, different from the Japanese rice that is commonly used to make sushi. Try offering a Mochi sticky rice menu in a cafe. It will give you the feel of a young lady's dessert, soft and stylish, unlike any other shop. It will definitely make you different from your usual cakes and bakery. You can choose to buy the main ingredients for making sticky rice mochi, including Tawara Japanese glutinous rice, Maeda soybean flour, and Okura red bean paste. Available at all Makro branches or order online at Makro Pro >> https://www.makro.pro/ ------------------ Japanese green tea, refreshing like being in the middle of a Japanese tea plantation. When talking about Japanese sweets, green tea is a must-have. The most popular green tea in Thailand is matcha. Finely ground green tea powder is made from tencha tea that is grown with limited light and ground into powder using a process that creates low heat in order to retain the green color and the unique flavor of the tea powder as much as possible. It has a bitter and intense taste, umami, and a refreshing aroma like being in the middle of a Japanese tea plantation. In addition to being used as a drink and snack with desserts, finely ground green tea powder can be used to make a variety of menus, such as blended green tea, red bean green tea bingsu. It can be used in chic dessert shops and must-haves in Japanese dessert shops! You can enjoy authentic Japanese green tea with Itoen Japanese Green Tea, 100% Japanese-made tea leaves Itoen Sara Sara Ryokucha mixed with Matcha green tea powder, soft and rich aroma, ready to welcome the new morning. Itoen Sara Sara Koicha mixed with Uji Matcha green tea powder, fragrant, strong, ready to continue working Or you can order Itoen Japanese green tea in a box at Makro or order online at Makro Pro. ------------------ Thanks for the information. bit.ly/3rorNk4 , bit.ly/3XMIFNu , bit.ly/3OavsuI , bit.ly/46IRCeU , bit.ly/44j9lbl

Customers want this. Somtam and Jim Jum Isan restaurants can make it and it will definitely sell well!

Survey results: What do customers want from Isan restaurants? Here is a survey result to find out what Thai people in 2023 expect from Isan restaurants. MHA conducted an informal survey with consumers who regularly use Isan restaurants and compiled the 5 most important things that customers expect from Isan restaurants. 1. Delicious, authentic Isan food The survey found that the deliciousness of the food is still the most important thing to attract customers to the restaurant. Isan food has a unique identity in its spiciness! The taste is not complicated but must have all the flavors: sour-salty-spicy. In particular, it must be satisfyingly spicy. The fermented fish sauce must be delicious. The larb-nam tok must be full of flavor. This is the point that makes Isan restaurants different from other types of food. Especially authentic Isan food, original recipes, which in addition to Somtam-Larb-Namtok menus, there are also Tom Saep, Mushroom Curry, Upia, Soi Chu, and various grilled dishes. Because nowadays there are Isan restaurants all over the country, many recipes have been changed to suit the eaters, making a large number of the sample group want to try eating authentic Isan food. 2. The taste is not outstanding, the taste does not change. The sample group stated that they regularly return to eat at the same restaurant because they want to eat the same delicious food with the same taste, especially Somtam. If the taste changes, it will ruin the mood while eating. Also, the menus of Laab, Koi, and Nam Tok should have the same taste every time they order. If the taste changes because the cook changes and the recipe is not the same, this risks the service being reduced or the restaurant may be changed. 3. Customers place great importance on the taste of papaya salad. Because it is the main menu of Isaan restaurants that must be ordered and is also the menu that determines the next time you use the service! #Survey results found that customers place great importance on the taste of papaya salad, whether it is papaya salad with fermented fish and crab that must be smooth, salty-sour, just right, spicy to choose from, fermented fish that does not smell strong, Thai papaya salad with a well-rounded taste with a little sweetness, crab papaya salad that is salty and spicy but not sweet, or other papaya salads such as salted egg papaya salad, pickled shellfish papaya salad, corn papaya salad, fruit papaya salad, etc., must also be delicious. Some restaurants have their own unique style, such as cooked crab with olives, which can also attract customers. Above all, “shredded papaya is more delicious than shredded papaya.” 4. The shop must look clean, tidy and airy. Starting from the cleanliness of the food, any menu that is eaten cooked must be cooked thoroughly, hygienic, and will not cause stomach upset. As for the menu that is eaten raw or semi-raw, the ingredients must be good, fresh, and not left overnight. In addition to the food, the shop must look clean, tidy, and airy. No matter what style it is decorated in, it must be clean first. For kitchenware, kitchen equipment, mortars, pots, they must be cleaned every day. And most importantly, the hygiene of the cooks and the waiters in the restaurant (even though many people comment that restaurants that look clean are usually not delicious). 5. The menu must be complete and have options for customers to choose from.  For example, if there is som tam, there must be grilled chicken, there must be larb-nam tok ready. The menu that the sample group expects to “have” is grilled pork neck with fat and delicious jaew sauce, grilled intestines, spicy soup with cartilage, and Isaan menu according to the restaurant’s recipe, such as Udon duck larb, Kut Chum larb, Yasothon larb, etc. and there must be sticky rice, rice vermicelli, and fresh vegetables for customers without fail. Other issues that the sample group wanted were: good service, polite staff, papaya salad that tastes as ordered by the customer, affordable price, parking, children-friendly menu, and finally, they wanted the restaurant to be open to listening to criticisms about the taste of the food and make improvements. Conclusion Although it is just a preliminary survey, there are interesting points, such as how to make the taste of the food consistent every time, what is the taste of traditional Isaan food like, how to manage the ingredients to sell and not have leftovers, how to manage the cleanliness of every element of the shop, etc. All of these are matters of systematic shop management.

Gather ideas from noodles to create Japanese menus with ingredients near your home.

“Noodles” are considered the heart of the matter, which the Japanese people use as ingredients in various menus until it becomes a Japanese food culture that has been around for a long time, spreading to the point of being popular all over the world. Come and get to know all sorts of noodles, how to create Japanese menus, more ideas for anyone who wants to open a Japanese restaurant, add new noodle menus that are unique to your restaurant easily today. Convenient, no need to knead the dough to make the noodles yourself, noodles are easily available at every Makro branch near you or Makro Pro: www.makro.pro Tempura Udon Tempura Udon Consisting of fried shrimp, various vegetables, there are quite a variety of ingredients, including udon noodles, made from wheat flour, larger than normal noodles, with a chewy texture. There are many types of udon noodles for entrepreneurs to choose from. 1. Instant udon noodles (fresh udon noodles) Fresh udon noodles are udon noodles that have been boiled before being packaged and sold in bags. Just boil them in hot water for 1-2 minutes and they can be used in any menu. However, they cannot be stored for a long time and should be kept in the refrigerator. 2. Aero frozen udon noodles (frozen udon noodles) Frozen udon noodles can be stored longer than fresh udon noodles. They can be stored for up to 10 months. They must be kept in the freezer at low temperatures. They should be boiled in hot water for 1-2 minutes before being used in the dish. 3. Kanesu Udon noodles (dried udon noodles) Dried udon noodles take longer to cook than fresh and frozen noodles, but can be stored for 1-2 years. Shop at any Makro branch near your home or Makro Pro: www.makro.pro Hot soba with shabu beef Hot soba with shabu beef The highlight of this menu is “soba noodles”, which are a famous ingredient in Japan. They are made from a mixture of buckwheat flour and wheat flour. They have a thin shape and can be used in a variety of menus similar to our noodles. Currently, there are both frozen soba noodles. Just boil them in hot water for 1-2 minutes and they are ready to eat. Dried soba noodles are crispy like spaghetti and can be stored for a long time. “Hot Soba with Shabu Beef” is another menu worth selling. Boost your energy by sipping hot dashi soup with the aroma of dried fish. Make the food taste even more delicious with “S&B Layu Chili Oil”, pure sesame oil that perfectly blends with chili. Add soft, melt-in-your-mouth beef from “Prime Meat” that has been fed with Genmai brown rice for over 1 year. The meat is of good quality and has natural marbling of fat. Shop at Makro or Makro Pro: www.makro.pro 1. Prime Meat Japanese Wagyu Beef Neck Frozen Steak 2. Kanesu, dry soba noodles, can be used in both hot and cold menus. 3. Aero frozen soba noodles 4. S&B Layu Chili Oil Hiyashi-chūka A popular summer menu in Japan is Hiyashi Chuka. We recommend using somen noodles and side dishes such as shredded omelet, ham, tomato, Japanese cucumber, etc., topped with delicious cold soup. This will surely win the hearts of customers. For Somen noodles, wheat flour is the main ingredient. The noodles are thin and slender. If you want to measure the quality of whether the noodles are good or not, you have to look at their chewiness and softness. The chewier and softer they are, the higher the quality is. We recommend “Kanesu Dry Somen Noodles”. The quality meets the needs of this menu. For making cold noodle soup, we recommend “Shimaya Instant Soup Powder with Fish” to increase umami. It is easy to use, convenient, and delicious. Shop at Makro or Makro Pro. 1. Kanesu, dry somen noodles 2. Shimaya instant soup powder mixed with fish Yakisoba Yakisoba A menu that Thai people are familiar with, often sold at festivals and can increase sales in Japanese restaurants very well. Yakisoba noodles are made from wheat flour mixed with eggs, similar to Chinese noodles. Stir-fried with yakisoba sauce, add meat, vegetables, sprinkle with dried bonito flakes. Just like that, you will get delicious yakisoba, easy to make, and sells very well. Ready to introduce the ingredients 1. Yakisoba noodles with seasonings 2. Jeffda, dried sliced ​​bonito fish, used for sprinkling on top of dishes. 3. Boiled Yakisoba noodles 4. Otafuku Yakisoba Sauce Shop at Makro or Makro Pro.

Oyster sauce with a rich, delicious aroma, rich, and full of flavor.

Open the kitchen, I believe that every restaurant must have oyster sauce or oyster sauce because just one bottle is incredibly delicious! It has a rich, mellow taste. It can be used in many dishes, whether stir-fried, stewed, fried, marinated to make meat soft, or made into a Chinese-style sauce or dipping sauce. Stir-fried menu Let me tell you, oyster sauce is indispensable. It can be used in a variety of stir-fries. You could call it a multi-purpose sauce because whether you are stir-frying vegetables or stir-frying rice, you can season it with oyster sauce and Chinese kale in oyster sauce. You can experience the crispiness of the boiled vegetables and the rich flavor of the sauce made from oyster sauce. Or stir-fried meat with oyster sauce, which is used both when marinating to make the meat and when stir-frying to create a delicious flavor. Marinate Meat You can marinate everything, whether it's pork, chicken or beef, to give the meat a flavor before cooking. Whether it's fried chicken, fried beef, or to please party lovers and campers, you can marinate the pork with oyster sauce and prepare it for grilling. Stew menu You can do it! Try making a red braised pork ribs menu. Marinate the pork ribs with oyster sauce and season with oyster sauce again during the braising. Guaranteed to be incredibly delicious! Click to see the recipe for braised pork ribs in red sauce. Crispy Noodles with Rad Na Oyster sauce can be used as an ingredient in marinated pork to give it a delicious flavor and as an ingredient in gravy sauce. In addition to being sweet with vegetable juice, it also has a delicious, well-rounded flavor from the concentrated oyster sauce. It also gives it a beautiful, appetizing color. It adds a well-rounded flavor to #dipping sauces, such as barbecue sauce, grilled sauce, sukiyaki sauce, and anything you dip it in will definitely be delicious. Choose to use Dek Somboon brand oyster sauce, concentrated formula. It is the latest oyster sauce formula that has been specially developed to be the best oyster sauce. It is full of the rich taste of fresh oysters, excellent quality, and goes through a modern production process. The formula is concentrated and has a large size that is very worthwhile at 800 grams. Shop for Dek Somboon Oyster Sauce, Concentrated Formula at All Makro branches or at Makro Click

Get to know World Diabetes Day and the health business that never goes out of style

Did you know? Today is World Diabetes Day, which falls on November 14th every year. With incredible statistics in 2021, Thailand has a diabetes death rate of up to 200 people per day. The International Diabetes Federation predicts that it may increase to 783 million people within the next 24 years. It is quite a shocking number and it is a common disease that we all should be careful of. MHA invites everyone to be aware of taking care of their health, changing their eating habits to be in line with nutritional principles. Let's read a little bit about the origins and introduce 5 businesses that meet the needs of people who have difficulty eating vegetables or those who want to start in the health-care industry. We recommend keto restaurants that have delicious flavors that the whole family can eat, making both children and adults happy, and are ideas to study for those who are starting to want to do a health business. We guarantee that you will be able to sell for a long time and will definitely not fall out of trend. Origin and meaning 1. Origin and meaning World Diabetes Day falls on November 14 of every year to raise awareness of taking care of our health to stay away from diabetes and gain more knowledge and understanding. The first World Diabetes Day was held in 1991 and November 14 of every year was established as World Diabetes Day to commemorate Frederick Banting, the discoverer of insulin, an injection drug used to lower blood sugar levels in diabetics today. Statistics on diabetes in Thailand in 2021 show that 5 million Thais aged 15 and over, or 1 in 10, have diabetes, and the rate is increasing by approximately 100,000 people per year, of which 40% do not know that they have it, resulting in a death rate from diabetes in Thailand of up to 200 people per day. The International Diabetes Federation predicts that the number of people with diabetes will increase to 643 million by 2030 and may increase to 783 million by 2045. The World Health Organization (WHO) also has a goal to stop the increase in the number of people with diabetes every year. And the symbol of World Diabetes Day is a blue circle. The circle is a symbol of life, health and togetherness. And blue is the color of the sky around the world. Thanks for the information from : https://bit.ly/3NZ7lxt Introducing 5 businesses for health-conscious people, with location guides to try them out Risa Vejsupapor Shop 1. Risa Vejsupaporn Shop, a keto dessert shop from a 15-year-old CEO! Most people know her from the MasterChef Junior program. At the age of 13, she can be called a young millionaire. Nong Risa (Marisa Vejsupaporn) combined her passion and dreams into a business. She wanted people to eat keto snacks that are delicious and healthy at the same time. From sales of hundreds of thousands per month, it has now become millions. The best-selling menu in the keto category is the “Keto Bread” menu, chewy, soft, and chewy, with beneficial grains such as flaxseed, which helps reduce cholesterol. Keto Brownies Using Erythritol as a Sweetener As for the savory menu, “Keto Sun-Dried Pork” is also quite interesting because it contains no flour, sugar, MSG, or preservatives. For anyone who wants delicious food without feeling guilty, you can inquire and order at the page: @Risa Vejsupaporn-MasterChef Junior Dancing With A Baker 2. Dancing With A Baker It is popular among those who want to control their weight and diabetes. The brand was founded by Mr. Trai Sattawatana and Ms. Phirada Suphanphan. It is “Better Bread”, a plant-based bread that is safe for vegetarians and keto eaters. It is flourless, sugar-free, preservative-free, butter-free, and egg-free. No wheat flour, no sugar, low carb and delicious! There are also croissants, using a special flour recipe that has been researched and developed for over 3 years, which helps reduce insulin stimulation and helps control weight very well. It uses real butter from France, has an inviting aroma, and has a low sugar index of 1.2 (Glycemic Index 1.2) from the Institute of Nutrition, Mahidol University, which is lower than salad vegetables! Follow us on our page: Dancing With A Baker - Bread without flour and sugar Salad Factory Thailand 3. Salad Factory Thailand Answering the needs of those who are starting to eat vegetables, not clean, there are more than 200 menus for customers, including salads, steaks, spaghetti and single dishes. It has been open for more than 9 years and has 28 branches. It is a family-style health food restaurant by Mr. Golf Piya Dunkhum, the owner of Salad Factory. Collect customer feedback to improve the menu continuously. The important thing is to control the quality and taste of the food. The restaurant has a central kitchen to deliver fresh ingredients and ingredients to the branches every day. And now there are 9 House Special menus using Fine Dining cooking techniques. Premium ingredients than before How amazing is it? Hurry up and click on the coordinates at the page: Salad Factory Thailand Veganerie Shop 4. Veganerie shop That will turn vegetarian food into a fun and delicious meal. Health-conscious people or those who eat vegetarian food will definitely love it. Guaranteed by many customers who all say with one voice that the taste is similar to a normal menu with meat mixed in. Looks delicious, low calories, free of cholesterol. Mr. John Sittikhun Torthianchai, owner of Veganerie, emphasizes clarity in analysis, marketing strategies, positioning and creating Core Value precisely. There is systematic stocking of products, convenient to use, and detailed information in every step, including maintaining the quality of raw materials, recipes, and equipment, all at the same time. By creating a written manual and statistical figures, each branch provides equal service. This creates a quality standard for the store, emphasizing the use of “innovation” to adjust every sector to be modern and deliver the most novelty to customers. Follow the shop on the page: Veganerie Little Sunshine Cafe 5. Little Sunshine Cafe From dietitian to health food restaurant, Puey Atchima Sriprachaya-anan realized that healthy food must pay attention to the source of safe ingredients, the vision of farmers, producers, and the impact on the environment. The aim is for the small shop to be a tool to communicate about eating and living in balance to create happiness in the lives of Thai people. The target group is the general public, not sick people, because we want to communicate that everyone can eat healthy food without having to wait to get sick. And the word healthy food means that we can eat everything, but we must eat in balance and know the origin of the ingredients that come from safe sources. Every dish in the restaurant is designed to be a single dish that is freshly cooked, using quality ingredients that are clean, safe, easy to access, easy to eat, and never boring. Every dish must make you feel delicious, full, happy, healthy, and covers all groups of healthy foods. Follow the shop on the page: Little Sunshine Café

9 ways to make boat noodle soup, Chef's recipe, you can sell it.

Boat noodles, just thinking about it makes me hungry! A menu that has been with Thai people for a long time, with a delicious taste, starting price of only ten baht! Want to know how to make boat noodle soup, what are the techniques, great tricks that noodle shops use? Chef Dew has the answer! Revealing the secret recipe of the chef, 9 easy methods to make boat noodle soup that is delicious, full of ingredients, rich, suitable for business owners who want to sell it, get a delicious recipe to practice your skills. 1. Measure 12 liters of water into a pot and add 2 kilograms of pork ribs into the pot without turning on the gas stove yet because you want the pork ribs to soak in the water first so that the sweetness of the pork ribs can be released into the water to a considerable extent. After that, turn on high heat so that the blood clots and dirt from the bones float to the surface. Note: Even if you wash them thoroughly before boiling, there will still be stains on the pork leg bones. This method will help make the pork leg bones cleaner. 2. Roast the cinnamon and star anise in a pan over low heat, as this will burn the spices and change the taste of the soup. Roast until they are slightly browned. When done, scoop into a container with 2 cinnamon sticks and 5 star anise flowers. 3. Chop herbs (lemongrass, galangal, celery root and radish) to roast to add aroma to the noodle soup. Technique for cutting lemongrass: Wash thoroughly, cut off the ends. You can cut the whole plant because we only want the smell. Galangal: It is recommended to use mature galangal because it is cheaper and has a stronger smell and taste. Celery root: Lightly bruised. Raw material quantity Lemongrass (roasted) 50 grams Galangal (roasted) 80 grams 20 grams of celery root Radish (sliced) 600 grams 4. Roast in the same pan as the pan that roasted the cinnamon and star anise, using low heat and stirring the pan constantly to give the ingredients a slight aroma or to release the natural essential oils. When the color of the galangal and lemongrass changes and they start to smell good, you can put the ingredients in a bowl. 5. Prepare the herb bundles for making the soup by placing the herbs that were roasted earlier (cinnamon, star anise, lemongrass, galangal, celery root, and radish) and white peppercorns (crushed) on a thin white cloth. Tie the cloth tightly. 6. Add seasoning sauce (green cap), dark soy sauce, fermented soybean milk, soybean paste, fermented soybean meat, pickled garlic water and pickled garlic into a cup. Raw material quantity Seasoning sauce (green cap) 80 grams 80 grams of dark soy sauce 20 grams of fermented soybean milk 25 grams of fermented bean curd 50 grams of soybean paste 150 grams of pickled garlic juice 150 grams of pickled garlic 7. Return to the stockpot, reduce the heat, and use a ladle to scoop out the blood and dirt floating on top of the pot, then place in a bowl with water. 8. Season the soup by adding the daikon (cut), herbs and seasonings in the prepared bowl above, salt, rock sugar, pandan leaves, Ros Dee soup cube and MSG. Raw material quantity Radish (sliced) 600 grams 30 grams of salt 30 grams of granulated sugar 7-10 pandan leaves Rosdee soup cubes, pork flavor, 8 cubes 2 tablespoons of Ajinomoto Plus MSG 9. Pour 100 ml of fresh pork blood into 250 ml of coconut milk to dilute it, prevent it from being too thick, and prevent the blood from clumping. Then pour into the soup. Just like that, we will get a rich, beautiful-colored, well-rounded-tasting boat noodle soup ready to serve to customers. Learn how to prepare pork blood - How to choose different types of noodles in a boat noodle shop, including thin noodles, rice vermicelli, egg noodles, wide noodles, glass noodles, and instant noodles. - How to select and prepare pork, offal and meatballs, including how to blanch the various ingredients. - How to make dipping sauce and chili paste sauce - How to prepare table condiments and side dishes (vegetables, pork rinds, fried garlic) How to serve and calculate costs In the online course, the crisis-fighting menu "Boat Noodles (Ancient Recipe)", you can learn from Chef Patcharaporn Phiamchuchat, an expert in Thai and European cuisine with more than 10 years of teaching experience. Click Sign In at the top right corner to learn for free.

Techniques for using lemon powder to make both savory and sweet dishes, convenient and delicious.

“Lime” is a fruit with a fragrant smell and a refreshing sour taste. Business operators often encounter various problems, such as: Price up-down Some seasons, lemons have little juice. Some seasons the taste is not consistent, very sour, not so sour. You may need to use more lime. The result is that the cost is not constant and the taste of the food is not constant. Or it may be a preparation that requires technique. If it is not prepared well, the lime may be bitter. Recommend. Thai sky, lemon powder Freshly squeezed from the fruit, it has a sour and fragrant taste. It can be used instead of fresh lime or mixed with fresh limes at the store. 1 sachet has the same sourness as 160 limes. The taste is consistent and the cost is definitely controlled. Important! Each brand of real lime powder has a different amount of acid. We recommend Thai Blue Lime Powder, which has a high proportion of real lime powder. It's definitely delicious! Let's take a look at 5 techniques for using Thai Blue Lime Powder. 1. Use as lemon juice. For all boiled, stir-fried, curry and fried menus, lemon powder can help. It is easy to use and convenient. The taste is consistent every time you use it. Mix 1 teaspoon of lemon powder with 3 teaspoons of water = 2 lemons. 2. Use in powder form. It is even more convenient to use! You can pour it directly into food, whether it is a spicy salad or a papaya salad, or use it to sprinkle on desserts with lime. 1 teaspoon of lime powder = 2 limes. 3. How to store lemon powder When finished cooking, close the lemon powder bag tightly or put it in the refrigerator. It can be used continuously until it expires. 4. Can make drinks and desserts. Normally, green limes are used in savory dishes, but they can also be used in many beverages and desserts. You can use lime powder instead of real lime, such as honey-lime soda, Americano-lime, butterfly pea-lime, lime ice cream, lime cheesecake, lemon butter cake, or even a mocktail that cannot be without lime. You can use lime powder instead. 5. Easy to travel, convenient to use. Camping or traveling abroad, you don't need to carry whole lemons around, risking them breaking and making a mess. You can pack some powdered lemons in your bag. Shop for Fa Thai Lemon Powder at all Makro branches or Makro Click Click now.

7 things that shop owners must not do, which is against labor laws

If an employee makes a mistake, can they deduct money? Can they be fired without paying compensation? Should they hire cheap part-time workers to save money? Or should they hire foreign workers? Let's take a look at the labor laws with 7 prohibitions when managing employees in a shop. Deducting money from employees who come late 1. Deducting money from employees who come late It cannot be done because Section 76 of the Labor Protection Act of 1998 states that employers are prohibited from deducting wages, overtime pay, holiday pay, and overtime pay on holidays, unless it is a deduction for.. 1. Pay income tax in the amount that the employee must pay or make other payments as required by law. 2. Pay labor union maintenance fees in accordance with labor union regulations. 3. Repayment of debts of savings cooperatives or other loans that are employee welfare, with prior consent from employees. 4. Damage insurance or compensation for damages to the employer with the employee's consent from time to time. 5. Savings according to agreement or provident fund From the law, it can be seen that employers cannot deduct money from employees in the case of being late or committing a mistake. If the employer fails to comply, they will be subject to imprisonment not exceeding 6 months, a fine not exceeding 100,000 baht, or both. Resigned suddenly without prior notice. Solved the problem by deducting the salary of the subordinates. 2. Resigning suddenly without prior notice. Solve the problem by deducting the salary of the subordinates. It cannot be done because when an employee works for an employer and the wages are due according to the agreement, the employer has a duty to pay the employee the correct wages and on time according to Section 70 of the Labor Protection Act B.E. 2541. In this case, if the business is damaged because of the employee's resignation, the employer may sue the employee for damages as appropriate, but must still pay the actual wages. Dismissing employees without paying legal compensation 3. Dismissing employees without paying legal compensation Remember that employees are entitled to severance pay if the employer terminates them without the employee’s “fault.” The severance pay will be based on the employee’s length of service, except in the following cases: 1. Employees resign on their own. 2. Employees are dishonest in their duties or violate criminal laws against their employers. 3. The employee intentionally or negligently causes damage to the employer. 4. The employee violates the work rules and regulations and has been warned in writing by the employer. 5. The employee abandons his/her duties for 3 days without notice, regardless of whether there is a holiday in between or not. 6. The employee was sentenced to prison. If it falls under these 6 cases, the employer “does not have to pay compensation” to the employee. Working more than 8 hours a day without paying OT 4. Working more than 8 hours a day without paying OT. Illegal! Because the law specifies that the general working hours are not more than 8 hours/day or as agreed upon by the employer and employee, and not more than 48 hours/week. If it is dangerous work or special work, the law specifies that the working hours are not more than 7 hours/day and not more than 42 hours/week. and stipulates that the total hours of overtime work, work on holidays and overtime work on holidays must not exceed 36 hours/week, and if the employer and employee agree to work overtime, the employer is required to pay overtime wages of not less than 1.5 times the hourly or unit rate of wages on working days and at a rate of not less than 3 times the hourly or unit rate of wages on holidays. If an employee accidentally damages equipment in the store, can they deduct money? 5. If an employee accidentally damages equipment in the store, can they deduct money? It depends on each case. Although Section 76 of the Labor Protection Act of 1998 prohibits employers from deducting wages, overtime pay, holiday pay, and overtime pay on holidays, there are exceptions in cases where the employee occasionally agrees to compensate the employer for damages. Many places deduct as a damage deposit from the beginning of employment, which can be used to compensate. However, it would be better to try to find a solution together between the employee and the employer. If the equipment is not damaged too much, or if the damage is too much to affect the operation of the shop, you may have to terminate the employee and sue for damages instead. Hire part-time workers but pay them less than minimum wage 6. Hire part-time employees but pay them less than the minimum wage. No, because the minimum wage rate under the law applies to all types of employees, whether they are daily, weekly, monthly, hourly, piecework, temporary, permanent, full-time, part-time, or other types of employees, regardless of whether they are employed under a continuous contract as specified in the Employment Act or not. There are exceptions for employees who are not required to be paid the minimum wage, including workers who live with their employer, student trainees, and contract trainees under the Apprenticeship Act. Hiring foreign workers without work permits 7. Hiring foreign workers without work permits Illegal! Because foreign workers who want to work in Thailand must be properly registered, including business operators who must apply for permission. Employers who hire foreigners without work permits or allow foreigners to work outside of what they are entitled to do are subject to a fine of 10,000 - 100,000 baht per foreigner employed. If the offense is repeated, the penalty is imprisonment not exceeding 1 year or a fine of 50,000 - 200,000 baht, or both, and a ban on hiring foreigners for 3 years. People management is a delicate matter. In addition to understanding labor laws, you also need to know the art of taking care of your subordinates. If you are not satisfied, continue your studies in the course “People Management in the Restaurant Business” by Ajarn Peerapat Kongthong, Human Resource Development Manager and guru with over 30 years of experience in the restaurant business. Free! Only for Makro members. Click here => https://bit.ly/3NdDHDO (Sign up in the upper right corner before entering the lesson)

What kind of menu should I make with these high-end ingredients?

Using high-end ingredients without cheating, including ingredients sent directly from abroad, to create 9 menus with ideas by expert chefs, adjusting the recipes to make the taste more suitable for Thai people. Stir-fried Angus beef with basil sauce Stir-fried Angus beef with basil sauce, elevating the stir-fried basil menu to a premium level. The rich beef flavor and the aromatic flavor of basil are sure to please! Click to see how to do it. Ingredients (makes 1 serving) Aero brand stir-fried basil sauce, 1100 g. x 1, 30 ml. PRO-B FZ minced beef CL90MS4+ 100 g. 100% premium selected fragrant rice, ARO brand, 100 grams 500 grams of peeled fresh garlic 5 grams 5 grams of basil leaves 3 grams of chopped garden chili 1 gram chopped chili peppers Red chili peppers, 100 grams per pack, 3 grams Dried chili peppers, stems removed, 1 gram Black spoon and fork set, plastic wrapped, 1 set Aero PP food tray, 2 compartments, with lid, 1 set method 1. Heat a pan and add the minced meat. Stir-fry without adding oil. 2. When the oil from the meat starts to come out, add the garlic and chili and stir-fry until the meat is cooked. 3. Season with basil sauce and basil leaves. Mix well and serve with hot steamed rice. Hot smoked Tasmanian salmon Hot smoked Tasmanian salmon served with arugula salad, murcott oranges, strawberries, Greek yogurt dressing and toasted pecans. Click to see how to do it. Smoked salmon ingredients Fresh Tasmanian Salmon 150*2g 80 grams of salt White sugar 50/50 grams 100 grams of rice Salad mix Australian rocket lettuce 80g 1 Australian Honey Mercotta 4 Australian strawberries Salad dressing ingredients Greek yogurt (plain) 100 g 15 grams of olive oil 3 grams of garlic Coriander 5/10 grams 10 grams of yellow lemon juice Salt and pepper, 1/8 tsp each (Garnish) 10g roasted pecans method 1. Slice the orange zest (use only the orange zest to mix with the smoked part). Then segment the Murcott oranges, removing only the flesh. Squeeze the remaining orange pulp to reserve for marinating the salmon. 2. Mix 80 grams of salt and 50 grams of sugar. Mix thoroughly with the salmon. Pour the remaining orange juice from segmenting and 10 grams of coriander. Marinate in the refrigerator for about 20 minutes. Then rinse thoroughly, pat dry, and leave in the refrigerator until ready to smoke. 3. Prepare the smoker pot. Line the bottom of the pot with aluminum foil. Then pour in 100 grams of rice, orange peel, and 50 grams of sugar. Cover the pot with a lid. Heat until it smokes. Then spread the grill with oil all over. Then place the cleaned salmon in it. When it starts to smoke, quickly open the lid and place the fish grill in it. Close the lid quickly. Reduce the heat to not too high. Smoke for about 4-5 minutes or until the fish is cooked. Then remove from the pot and let it rest for about 5 minutes. 4. Make the dressing by mixing Greek yogurt, olive oil, minced garlic, chopped cilantro (5 g), lemon juice, and season with salt and pepper to taste. 5. Arrange the salad on a plate by placing the rocket, orange, strawberries, and pecans. Drizzle the dressing on the plate (or mix it with the salad), then place the smoked salmon on top. Wagyu beef gyudon and butadon A popular Japanese rice bowl menu. Choose to add beef or pork, stir-fry with onions and stir-fried rice bowl sauce. Fragrant with a rich soup flavor. Top with onsen eggs. Easy to make, delicious, and profitable to sell. Click to see how to do it. ingredient Taberu seaweed, topping type, 1 gram Fried rice sauce, 55 grams 20 ml of plain water Gyudon ingredients Japanese rice Sasanishikiero 5kg.X1 100g. Onion, peeled, 30 grams PRIME-FZ Wagyu beef neck slices 100 grams Fried rice sauce, 55 grams ARO chicken eggs, size zero, 1 egg 3 grams chopped green onions Taberu seaweed, topping type, 1 gram 20 ml of plain water Soybean paste soup Butadon menu ingredients Japanese rice Sasanishikiero 100 grams Onion, peeled, 30 grams ARO FZ sliced ​​pork neck 100 grams ARO chicken eggs, size zero, 1 egg 3 grams chopped green onions Soybean paste soup method 1. Add water and seasonings. When boiling, add onion and stir-fry until soft and translucent. 2. Add the meat and stir-fry until well combined. 3. Serve with spring onions. Thai Wagyu Ribeye Steak Chef Namklan teaches how to make steak for sale, along with techniques for measuring the level of happiness with delicious meat. Click to see how to do it. ingredient Thai Wagyu Steak, Pro Butcher Brand, 330 grams Aero brand black pepper gravy sauce 150 grams A pinch of salt A little ground pepper 1 tablespoon vegetable oil 3 cloves of garlic 2 sprigs rosemary 30 grams of butter method 1. Season the meat with salt and pepper. Heat oil in a pan and wait for it to heat up. 2. Put the meat on a high heat grill. Add garlic, rosemary and butter. Spoon the melted butter over the meat. 3. Heat the black pepper gravy sauce until hot. Serve with steak. Australian Black Pepper Steak Australian Black Pepper Steak, delicious, well-rounded taste, fragrant with black pepper. A classic steak menu, takes little time, serves customers quickly. A delicious recipe from Chef Titum, you must try! Click to see how to do it. Black pepper sauce ingredients Arai black pepper sauce 50 grams Water 30 ml. Garlic Fried Rice Ingredients Cooked Jasmine Rice 50 g. Arai fried rice sauce 15 grams 10 grams of garlic 5 grams of spring onions Australian Beef Steak Ingredients Prime Meat, beef tenderloin, 200 grams 1 gram of salt Ground black pepper 0.5 g Black pepper sauce 20 grams 100 grams of garlic fried rice Broccoli, blanched, 30 grams Asparagus, blanched, 15 grams Carrots, blanched, 30 grams 7 grams of cherry tomatoes Black Pepper Angus Beef Soft and tender meat stir-fried with spicy black pepper. Professional-grade deliciousness that can be easily made at home or sold. Click to see how to do it. Ingredients (makes 1 serving) Pro Butcher Red Angus Meat MS4+ 150g Aero brand black pepper sauce 1 kg.X1 20 grams 20 grams of diced onion 25 grams of 3-color bell peppers, cut into cubes 5 grams of chopped spring onions Pomegranate Soybean Oil 1 liter x 3 bottles 15 grams Garlic 5 grams method 1. Heat oil in a pan. 2. Add garlic and stir-fry until fragrant. Add meat and stir-fry until cooked. Add onion and 3-color chili. 3. Add black pepper sauce and stir-fry until everything is cooked. Add spring onions and it's done. Lemon Risotto Lemon Risotto, a popular Italian dish, with premium ingredients, makes this dish so delicious that customers will be hooked! Click to see how to do it. Fish marinade ingredients 1000 ml of water 100 grams of salt 50 grams of white granulated sugar 5 grams of coriander Zest of 1 lemon Black pepper 5 grams Lemon Risotto Ingredients Viander Arborio Rice 70g Millac Gold Cream 30 ml. 170 ml chicken stock 30 ml white wine 10 ml olive oil 5 grams chopped onion 5 grams of chopped shallots 2 grams minced garlic 10 grams of unsalted butter 15 grams of powdered parmesan cheese 5 grams of salt 5 grams of chopped pickled lemon zest 3 grams of peppercorns 5 grams chopped parsley Ingredients Salmon Lemon Risotto Marine Pro Fresh Salmon Cut into Pieces with Skin 150 ml. 1000 ml fish marinade 25 grams of olive oil 10 grams of garlic 3 grams fresh thyme leaves Salt 0.5 grams Ground pepper 0.5 grams 25 grams of unsalted butter Lemon Risotto 150g 2 grams chopped parsley 1/4 lemon Salad greens and (edible) flowers for decoration messageImage_1667810598844.jpg 264.83 KB Angus Beef Rice with Miso Sauce - Easy to make, bestseller, convenient delivery, soft and delicious meat Click to see how to do it. ingredient Prime Meat, frozen Angus beef belly, 250 grams A pinch of salt A little pepper 2 teaspoons oil 10 grams of minced garlic 8 grams of chopped chili peppers 5 grams of chopped ginger Miso 50 grams Broth 150 grams Mirin 15 grams 5 grams of light soy sauce 1.5 teaspoons sesame oil 1/4 teaspoon pepper 20 grams of granulated sugar A few white sesame seeds A few chopped green onions Carrots 50 grams Bok choy 50 grams Oyster sauce 10 grams 5 grams of sesame oil Eggplant 50 grams Eggplant 50 grams A pinch of salt A little pepper 2 tablespoons vegetable oil method 1. Season the Angus beef with salt and pepper. Heat a pan with oil over high heat. Sear the beef until browned on the outside but cooked through on the inside. 2. Start making the sauce by adding minced garlic to the pan and stir-fry until fragrant. Add minced chili and stir-fry until well blended. Add miso and soup. 3. Season with mirin, soy sauce, sesame oil, pepper, and sugar. Stir-fry until all ingredients are combined. 4. Boil the vegetables. Bring water to a boil, add a little salt, add carrots and bok choy. Boil until the vegetables change color, then soak in ice water. 5. Heat a pan with oil, add the blanched vegetables and stir-fry. Season with oyster sauce. Use high heat to stir-fry. 6. Cut the eggplant in half and season with salt and pepper. Heat oil in a pan and grill until cooked. 7. Scoop rice into a bowl, place vegetables on top of the rice, place meat on top of the rice, pour miso sauce on top, sprinkle with white sesame seeds and chopped green onions. Udon in lamb soup A fusion menu between Japanese-style udon and Halal-style lamb soup that perfectly combines deliciousness. The deliciousness lies in the soft and chewy udon noodles, slurped together with the spicy lamb soup, and also enjoyed with the soft lamb ribs. Guaranteed to be so delicious that you want to sell it. Click to see how to do it. Lamb Broth Ingredients (Makes 5 servings, 60 minutes) 150 grams of radish Onion 85 grams Galangal 100 grams 250 grams of plain water Ginger 30 grams Garlic 30 grams Lemongrass 30 grams Shallots 20 grams 20 grams of coriander root 10 grams of white onion 10 grams of celery root Pickled garlic 25 grams 2 tablespoons of pickled garlic juice Cinnamon 20 grams 4-5 moonfruits 20 peppercorns 4-5 cloves 20 coriander seeds 1 kg lamb ribs Onion 85 grams 5 tomatoes 2 liters of plain water Ingredients for serving Frozen Udon, Aero brand, 1 block Crushed garden chili peppers to taste Lemon juice, as desired Fish sauce, as desired Fried shallots as desired Green onions, as desired Coriander, as desired method 1. Blend the radish and onion together and then boil. 2. Add ginger, galangal, shallots, white spring onion, coriander root, celery root, lemongrass, pickled garlic (both flesh and water), cinnamon, and nutmeg. 3. Pepper, cloves, coriander seeds, lamb ribs, boil until tender, remove the ribs and set aside. 4. Strain the water and boil again. Add the tomatoes, onions, and crushed garden chili. 5. Bring water to a boil and blanch udon noodles in boiling water for 1 minute. 6. Scoop into a bowl, add ribs, tomatoes, onions, fried garlic, spring onions and coriander, and ladle the soup over it. 7. Season with lime juice and fish sauce to taste.

5 ways to maintain a non-stick pan to make it last longer, worth the price

Kitchen equipment is very important because it is a tool for making a living for the restaurant. Therefore, you should choose high-quality equipment to make cooking perfect, without any annoying problems while using it, without wasting time in serving, and the equipment must be ready to use to serve customers at all times. Many restaurants choose to use a deep frying pan with a non-stick coating for their stir-frying equipment because of its slippery, non-stick properties, low oil consumption, and easy cleaning. It is convenient to use just a regular dishwashing liquid and a soft sponge to gently rub. But when used for a period of time, the pan starts to deteriorate or is damaged according to its age and usage characteristics. Especially if the user does not take good care of it or does not use it properly, the non-stick pan will definitely break quickly. So let's see if you are harming or maintaining the non-stick pan these days so that it can be used for a long time and is worth it!! How to maintain a nonstick pan 1. Use low or medium heat when cooking and do not leave empty pans on the stove for long periods. 2. Do not use stainless steel wool or sharp scouring pads to clean food stains that are difficult to remove. Soak in warm water and then rinse with dishwashing liquid using a sponge or soft scouring pad. 3. When cooking is complete, remove the pan from the stove immediately. Do not pour cold water into the pan that is still hot. 4. Use wooden or nylon cooking utensils and avoid sharp metal utensils. 5. You should buy a pan from a reliable company that has safety certification. I recommend Seagull Deep Pan Gladiator Five GX 36 cm. More durable and 5 times more slippery with Teflon Select coating and Supernova Spatter Coating technique. The handle is strong, easy to grip and the exterior is beautiful with brown metallic color, suitable for every corner of the kitchen. Can choose to buy Seagull Deep Frying Pan Gladiator Five GX 36 cm. Available at all Makro branches or shop online at Makro Click.

Apply to join the Makro HoReCa Academy seminar at the "15th Makro Food and Equipment Fair"

Free seminars to update your knowledge and increase your year-end sales with many restaurant gurus. At the event "Makro, the 15th Food and Equipment Fair" HoReCa Redefined: Changing the mindset, adjusting the business, and growing without limits Deep Dive 8 key points To develop the store efficiently and profitably. Next Normal Menu and Kitchen Management - Chef Wilmant Leon Facebook Marketing for Restaurants - Mr. Thanyanithi Cost Management and Profit and Loss Statement for Restaurants - Mr. Ponchai Techniques for arranging food to look amazing, like a professional chef - Chef Prachan Take professional food photos with a smartphone - Mr. Suthiphon Accounting and Taxes for Restaurants - Peak Account Great sales with online platform (Food delivery) - Robinhood Design for Mugetting, packaging design, feng shui enhancement, wealth attraction - Dezpax On 17-20 November 2022 Time 10.00 - 19.00 hrs. Seminar room, MHA booth Hall 6-7, Impact Muang Thong Thani Click to register to join the event for free. Applications open today - 12 Nov. '22 Ready to provide exclusive privileges for those who register to join the event Can consult restaurant problems With Chef Wilmant Leon Personal (For Makro and MHA members only, limited to 1 person/round) Announcement of the list of those eligible to attend the seminar on November 14, 2022 Follow the announcement results on Facebook: Makro Horeca Academy Seminar Schedule . . .

3 Techniques to Make Customers Want to Review Your Restaurant Online

Opening a restaurant these days, delicious food alone is probably not enough because many people often choose a restaurant based on the "following in your footsteps" method, which means going to eat at restaurants that have positive reviews. It may go viral on the internet, which makes many restaurants become well-known very quickly. If you are now opening a restaurant and are wondering: “What should I do? To get a lot of people to review the shop?” In fact, this problem is not difficult to solve. Just read the 3 techniques that we are going to recommend to you from now on. Guaranteed to help your shop get more reviews for sure. 1. The shop's style must be clear. After we studied from restaurant reviews Many reviews, the first thing that can attract people online to follow the most is the "style of the shop", which does not only mean the decoration of the shop. The presentation of food, the menu, the service, and even the personality of the shop owner are all considered the style of the shop. Your restaurant should be unique. When your restaurant has a clear style, people will definitely start to come and write reviews about your restaurant . For example, “Somtam Nong Rejoy’s Restaurant”, where the owner has a fierce and spicy cooking style! Along with the catchy phrase, Joh!! Joh!!, which went viral until the restaurant became famous. There were over 100 customers waiting in line. 2. The quality of food and service must be impressive. In this regard, it is very important. Restaurant reviews are both “positive” in the direction of praise and “negative” in the direction of criticism. So when you have people starting to write reviews of your restaurant , the next level is to win their hearts. Having a large number of reviews, but most of them are negative, will definitely not make your restaurant grow in a good way. The best way is to make every review positive as much as possible. It is your duty to take care of the taste of the food and service to be satisfactory for every customer. And you must take the negative reviews to improve. Don't ignore even a single word. 3. There must be a channel for customer reviews. The last technique we would like to recommend is that you should open a channel for reviewing your restaurant , whether it is a Facebook fan page, Instagram or a platform directly related to food reviews such as Wongnai, which is a food review channel with up to 4 million followers, only counting the Facebook page channel. In fact, there are many other channels that are areas for reviews, whether it's food bloggers or famous influencers, they can all be areas for reviews that can make your shop known to a wider audience quickly as well. Here are some reasons why you should hire someone to write reviews for your restaurant. If you want people to review your restaurant, but you are just starting out, have not opened a restaurant for long, and do not yet have a large customer base, there is a channel that can help you create good reviews for your restaurant, which is “hiring someone to write a restaurant review ”. In the social world, if there is 1, there must be 2, if there is 2, there must be 3, 4, 5. Therefore, if you are reviewing your restaurant, if you do not start from 1, it will be very difficult to reach 10. If we ask all customers who come to eat to review for us, it will be too intrusive. Therefore, hiring someone to write a review is an interesting option. We have 3 reasons why you should hire someone to write a review for your restaurant, as follows: 1. Help to be a channel for people in the online world to know more about your store. It is another form of marketing. 2. Able to present food and services professionally, making the content, photos, and presentation stories interesting. 3. The more famous reviewers you choose to hire, the more followers they will receive, the more likes and shares they will receive, which will definitely have a positive effect on your restaurant’s sales. . If you want to hire reviewers to review your restaurant, you can choose a freelance reviewer from the Fastwork website. There are more than 10 reviewers on our platform, each with different expertise. You can choose the one you like, deal with the job, and work according to the agreement, without the risk of being cheated at all. We are confident that we can be a helper that will definitely help your restaurant grow.

I want to sell alcohol in a restaurant. What should I do?

Alcohol and food are not new, but they are a pair that is hard to separate. Take South Korea for example, where "soju" has become a cultural and national drink. If the entrepreneur wants to open a restaurant at night, with a space for customers to sit and eat, chat for a long time, selling alcoholic beverages at the restaurant is a good option to make money. But can you buy and sell it right away? Is it legal? Let's find out in this post. Unregistered shops cannot sell alcoholic beverages. Alcoholic beverages are controlled goods. The general public cannot sell alcoholic beverages. Any store that wants to sell must first apply for permission according to the law. And stores that are allowed to be permitted to sell alcoholic beverages must be registered as a commercial entity only. Because selling alcoholic beverages is considered a type of commercial business. If any store does not apply for permission and sells alcoholic beverages in the store, if the officer discovers it, they can order the store to close and prosecute immediately. Documents used for business registration for food and beverage shops Documents used for business registration for food and beverage shops If the shop has not yet registered for commercial registration, apply for commercial registration for a food and beverage shop at the district office or sub-district office where the shop is located. The required documents are as follows: 1. Commercial Registration Application Form (T.P.) Download at => https://bit.ly/2VxaPMB 2. Copy of the business operator's identification card (in case of authorization to register) 3. In the case where the business owner is a homeowner, the home registration must be presented to the registrar. However, if the business owner is not a homeowner, additional documents must be attached, namely a letter of consent to use the shop premises or a copy of the shop premises lease agreement. 4. A map showing the location used for commercial purposes and important nearby places in brief, a power of attorney (if any) Area for requesting permission to sell alcoholic beverages Area for requesting permission to sell alcoholic beverages - Bangkok area, please apply for permission from the Excise Department. - For provincial areas, permission can be requested from the provincial excise office. - You can apply for permission online at => https://bit.ly/3NfFf0m Documents required to apply for permission to sell alcoholic beverages Documents required to apply for permission to sell alcoholic beverages By the alcoholic beverage sales license application form, Form Sor Por. 1 Download at => https://bit.ly/2AXG3CJ Once the application is submitted, the officer will take some time to review the documents and check the zoning. If everything is in accordance with the regulations, a license will be issued for 1 year, which the operator will have to apply for a license renewal every year. Note: Permits usually take 15-30 days to process, so apply early if you plan to sell alcohol during the upcoming festival. Places where permission cannot be requested However, it does not mean that every place can apply for permission to sell alcoholic beverages. For places that cannot apply for permission to sell alcoholic beverages, the information in the picture is as follows. Cautions Caution: Although alcoholic beverages can be sold, the law on sales must be strictly followed, as shown in the picture. Types of alcoholic beverages that can be sold Another thing to be careful about is that allowing the sale of alcoholic beverages does not mean that we can sell any kind of liquor, because the law does not allow the production and sale of our own liquor, whether it is fermented liquor, Sato, or homemade carp beer. Types of alcoholic beverages that can be sold are: Beverages that are permitted to be sold in Thailand must be Thai brands or imported through proper taxation and stamps. If any shop will sell cocktails or blended liquors, the alcoholic ingredients must also be permitted.

Spotlight on 5 famous shops, revealing the direction of shop development and trends in 2023

Invite you to look at the direction of famous restaurants and brands to see the direction of store development and trends in 2023. What does our store need to adjust? Check the strengths to be selling points. Find weaknesses that should be fixed. Don't forget to observe consumer behavior. Serve to meet customer needs. Plan ahead to have an advantage. Prepare to develop the potential of both the entrepreneur and the employees in the store. Increase the value of the restaurant business and grow sustainably. Chester's Grill 1. Chester Grill There is continuous development, able to respond to customers who want novelty in every trend and adjust the menu to support the Young Gen customer group, including adjusting the image of the shop to be modern and have bright colors. Year 2021-2022 : -Delivery service available -Teriyaki sauce and hot chili fish sauce are available in bottles. - Plans to launch a new Grab & Go model -Trial opening of Chick Cargo, a Korean-style fried chicken restaurant, 2 branches at Bitec and Big C Suk Sawat, which were very well received, leading to plans to expand to 5 more branches next year. -Testing the opening of Chester's Fast Cafe, a Thai-Japanese fusion restaurant at Central Ladprao Trends for 2023: -New look and clearer growth -Studying other models such as Food Truck - Expand 20 more branches and expand branches in shopping malls, gas stations, and transportation points such as MRT and BTS to reach more customers. -Expanding retail businesses and other real estates Source : https://bit.ly/3NxtcvN Sukishi 2. Sukishi Korean style charcoal barbecue restaurant with unlimited charcoal grills with over 100 premium quality ingredients. Catching the Korean trend following the series into the food menu at the shop. Adjusting the food menu every quarter based on the popularity of customers who order online at the shop via QR Code. Starting price at 399.- and doing continuous marketing. Year 2022 : - Open franchise sales, concept 'Sukishi Suk Overload', Korean BBQ, all you can eat, to open opportunities for both domestic and international investors who are interested in joining Sukishi's business to be a part of the growth. Year 2023 : - Aim to be a leader in the food business that grows both domestically and in neighboring countries. - Improving service levels along with developing efficient store management Year 2024 : - Expanded business with over 20 franchise branches Source : https://bit.ly/3A6jzyL Sweet Egg Sushi House 3. Sushi House Sweet Eggs Big sushi at an affordable price with fresh, high-quality ingredients. There are many branches that reach all customers. And after changing hands in 2020, the new owner received exclusive rights to the brand, secret recipe, sauce recipe, dipping sauce recipe, as well as the source of ingredients from the original owner, receiving the right to manage all 150 existing branches. The current management team has continued the success of the previous owners and improved service quality, adjusted the branding to reach more consumers, and expanded the customer base nationwide and abroad. The training center was moved from Muang Thong Thani to the Ekkamai-Ramintra Expressway branch, which opened in April 2022. Year 2022 : - Set a goal to expand branches to 200 by 2022. -Open for franchise applications in 28 provinces, with a starting franchise price of 600,000 baht, with a payback period of 1-2 years. -Test the drive-thru system at Ekkamai-Ram Intra branch because it is the only large branch and has a large group of customers who drive cars. Hypork 4. Hypork A new franchise but managed by a team of experienced professionals like the famous franchise "Five Star" with premium quality pork ingredients, fresh, clean, safe, and standardized by CPF. A new franchise of CPF Restaurant and Food Chain Company Limited, the same owner as Five Star grilled chicken and fried chicken business, with the concept of "Eat often, delicious every meal", opened the first branch in mid-January 2021. Currently, it has expanded to 40 branches in various formats nationwide. In addition to quality ingredients from CP, there are also unique menus that are tasty for consumers at affordable prices, such as crispy pork belly, fried pork belly with fish sauce, original fried pork, roasted pork with salt, both sold by the kilo and boxed lunch menus, starting at 39 baht. There are also shop formats, modern shop management systems, and continuous marketing promotions. In 2022, “Hi Pork” restaurants are an option for those who want to have their own business, with a goal of expanding to 250 more branches nationwide. Thai Airways Kitchen 5. Thai Airways Kitchen Thai Airways Catering has launched Nam Prik Long Rue to sell at 7-Eleven. A special recipe produced by Thai Airways Catering at Don Mueang has been available for sale at 7-Eleven stores (some branches now) since October 6. Building on the success of “Pa Tong Go and Croissants”, products that made Thai Airways Catering famous, there are plans to sell them at convenience stores and supermarkets, including a plan to expand the Master Franchise business of Puff & Pie stores nationwide to reach more consumers. Source : https://bit.ly/3SdJBWI

5 advantages of paper food packaging

The restaurant has opened and the food is delicious. If the food looks good, the food packaging must be good too. Because packaging is what will deliver the restaurant's delicious food to customers. If you choose to use packaging, you must choose the one that is appropriate for the food, such as paper type, plastic type, compartment division, and tight locking. If you are opening a restaurant that serves ready-to-order food, rice with curry, or various fried noodles, you can choose paper packaging to deliver delicious and appetizing food to customers, and the cost is cheaper than plastic packaging. If you choose paper packaging, try to choose one made from natural materials. Because it has the following advantages: 1. Safe for consumers' health because it is made from natural materials. 2. Can create a difference for the product. 3. Help the world by recycling it to produce other things. 4. It is cheaper than plastic packaging. 5. Can create a better image for the store than using foam packaging. Choose to buy and use Fest Daily, brown paper food boxes made from 100% new pulp. Clean, can directly touch food, safe from dangerous chemicals, can hold hot food up to 100°C, heat resistant, oil resistant, does not melt, available in both sizes, available at all Makro branches or order online at Makro Click. Fest Daily Paper Food Box 600 ml. 50 pcs. Fest Daily Paper Food Box 725 ml. x 50 pcs.

Quick Rad Na, increase sales when in a hurry

Popular fast food menu items that sell well include Rad Na. If a restaurant owner wants to add a fast food menu item to serve during rush hours or during lunch breaks when there are many customers, Rad Na is one menu item that meets the requirements very well because the noodles can be stir-fried and kept ready, and the Rad Na sauce can also be prepared and kept ready. As soon as a customer comes, it is served right away. The deliciousness of Rad Na is in the “Rad Na Sauce”, but you don’t have to waste time searching for a recipe anywhere. Now there is a ready-made Rad Na sauce that allows you to start a shop or start selling right away. It’s easy to make, delicious, and the taste is consistent. The ratio of usage and how to make it are also provided below. Try making it and start selling a new menu tomorrow! Sauce to water ratio (per serving) Sauce 40 g : Water 240 g Use 10 grams of tapioca flour (mixed with a little water). Very easy to make! Just heat up a pan with oil, stir-fry the meat until cooked, add the sauce and stir-fry until well blended, add water, when it boils, add the eggs (or not), finally add the dissolved cornstarch, wait for it to boil for a while, ready to serve. In addition to the usual Rad Na, to add value to this dish and create variety in the restaurant's menu, try serving it in new ways, such as: Crispy noodles with gravy, made with deep-fried wide noodles to add texture to your meal. Rad Na wrapped in an egg, thinly fried and wrapped around noodles, topped with delicious Rad Na sauce. Or just add a crispy fried egg or omelet topping to add value to our Rad Na noodles. You can also modify Rad Na sauce to create new Rad Na dishes with unique flavors, such as Rad Na with Basil, Rad Na with Tom Yum, Rad Na with Soy Bean Sauce, and Rad Na with Chinese Mala. If you want to use ready-made Rad Na sauce, choose #Aero #RadNaSauce because it is easy to make, delicious, has consistent flavors, is worth the price, and is easy to calculate the cost. You can choose to buy Aero Rad Na Sauce at all Makro branches or order via Makro Click Click

3 techniques for stir-frying fried rice to make it fragrant, delicious, and not greasy

Fried rice is a classic and very popular menu. It is easy to make, delicious, quick to make, and can be used to generate income, whether it is one menu item in a restaurant or even a large restaurant. There must be fried rice. And there are also restaurant owners with cool ideas who open a fried rice shop specifically. Just try changing the ingredients, changing the meat, and you will get a new menu, such as pork, chicken, shrimp, or choose to use processed ingredients such as fermented pork, pork roll, Chinese sausage, sausage, all of which can make delicious fried rice. There are many recipes for rice. Which restaurant would like to stir-fry with Chinese recipe, ancient Thai recipe, or Western style, it is not considered wrong. And this time, we would like to present fried rice that is easy to make, delicious, easy to make, with consistent taste in every dish with #Aero fried rice sauce. Guaranteed not to disappoint. Use 200 grams of cooked rice to 60 grams of fried rice sauce. You can make regular fried rice and change the ingredients, or create fried rice in various styles, such as Tom Yum fried rice, Chili paste fried rice, Mala fried rice, and Three Friends fried rice, which are equally delicious. And no matter what kind of fried rice, here's the basic technique for making fried rice that smells delicious and looks delicious! 1. Choose the right rice. You should use mid-year rice, which is soft, crumbly, and has beautiful grains. 2. The rice used for frying should not be hot. Even if it is freshly cooked, it should be scooped out and placed on a plate to cool down first. Or it can be old rice that has been stored overnight. 3. When frying rice, use high heat to make the rice dry, not soggy, not greasy, with a fragrant aroma from the pan and still keeping the rice soft. Shop for Aero Fried Rice Sauce at all Makro branches or at Makro Click. Click now.

How are "sugarcane bagasse" boxes better than foam?

Are you still using foam boxes? Customers may not be happy anymore because nowadays they are aware of a lot of health and environmental information that foam boxes have negative effects in many ways. Try changing to use bagasse packaging that uses leftover materials such as bagasse from sugar production. Thailand itself produces a lot of sugar, so there is enough bagasse to produce food packaging. Let's take a look at the differences between bagasse and foam. Sugarcane It is a dull white color, natural color, not bleached. Biodegradable in nature within 30-45 days. Heat and cold resistant from -20 to 200 °C. It is microwavable, so it can be used for freezing or as a container in a microwave or oven without creating chlorofluorocarbon (CFC), which is a carcinogen when heated. foam It is white in color using chlorine bleaching. Not biodegradable Cannot tolerate extreme heat or cold. Cannot be put in microwave We recommend bagasse packaging. Choose Gracz. Highlights of Gracz No plastic coating, no carcinogens 100% biodegradable within 45 days, environmentally friendly. Made from 100% natural plant pulp Can be used in microwave and oven. Can put hot and cold food and drinks. Thank you for the information: https://bit.ly/3elRDzd, https://bit.ly/3fVFnWp

How restaurants are coping as raw material prices rise

Raw materials are more expensive. Can we raise food prices? Or should we continue to bear the costs because we're afraid customers won't buy? Or should we reduce costs in some areas? Let's take a look at 6 ideas for dealing with the situation of expensive raw materials. How can we make a profit and survive for both the restaurant and the customers? 1. Regularly check and calculate stock. When everything is more expensive, we must reduce unnecessary losses as much as possible. Reduce buying in advance, buying more than necessary, storing for too long until it is not used. We must calculate raw materials to have enough to sell in each round only. All of this requires regular checking and counting of stock. We must arrange the order of importing, storing and taking out for use according to the expiration date or FIFO. Importantly, it must be clearly recorded and the owner of the shop must double-check in case the employees check the stock. 2. Try talking to your suppliers. Suppliers who supply you with ingredients are important. Normally, restaurants will not change suppliers if they have been doing business with you for a long time. However, if the ingredients are very expensive, it will be difficult to continue doing business with them. Try to negotiate and find a solution together. You may ask for a discount or try adjusting the order quantity. If you can’t negotiate, try to find other suppliers to compare the price and quality of the products. If the other suppliers are better in every aspect, you should consider changing them. Don’t be shy! It is true that if ingredients are expensive, the suppliers will be affected. However, the restaurant should not shoulder the costs alone while the supplier still makes the same profit from sales. 3. Control the storage of raw materials better. Another important leak is raw materials that are not stored properly. They can only be stored for a short time before they rot and are thrown away without being used. Everything that is thrown away is a cost. The solution is to study the correct way to manage raw materials. You need to understand the differences between storing different types of meat, such as cleaning fish before freezing, refrigerating meat, storing vegetables for long-term use, etc. It is recommended to study this seriously and should study from professional chefs to get the correct method, including tips that big restaurants use. Or try to study more in the course #Professional ingredient storage techniques by Chef Wilment Leon. Register for free! Click => https://bit.ly/3vqALvE 4. Reducing food waste or Zero Food Waste is an idea that can save a lot of money because the amount of ingredients that are thrown away during cutting or finished food that is not sold, when added together, is a huge amount per year. All of these are unnecessary costs. Ways to reduce Food Waste include: - Planning food production to match sales volume - Managing raw materials to minimize waste - Standardized food recipe setting .- Establishing work procedures that reduce losses from accidents in the kitchen. Or you can try to create a new menu from the ingredients that have been cut up. This is an additional income from things that have to be discarded. For example, try using leftover salmon to make salmon salad. The fish head can be boiled in soy sauce and sold as well. 5. Find something else to replace. Some ingredients can be replaced with something else without reducing the quality of the food and can save more than before. For example, lemons are usually expensive in the summer. Try changing to lemon powder that gives a taste similar to real lemons but is more economical when compared to the amount. Or you can mix them together to get a taste that is more like real lemons. Or fresh fruits that are expensive when they are out of season, try using frozen fruits instead. This will help you control costs more easily. 6. If in the end... the shop can no longer bear the costs. #If it is necessary to raise food prices, they must be raised. Many shops are willing to bear the costs until they can't because they are afraid that customers will stop using their services. In reality, if the shop raises prices reasonably, customers will accept it because the higher cost of raw materials affects all sectors. However, the increase should be reasonable and see if customers can pay more. A 5-10 baht price increase is still acceptable. It is considered a mutual aid between the shop and the customers. If you are going to increase the price, please inform the customers 1-2 weeks in advance. Post a notice in front of the shop stating the reason for the price increase politely and request permission to increase the price along with clearly stating the new price.

Quitting! 8 ways to solve the problem of employees resigning frequently

Quitting is great! 8 ways to solve the problem of #employees resigning frequently. No need to train new employees until they are exhausted. 1. #Practice the principles of "Labor Law". You must first understand that the law is intended to protect workers from being taken advantage of by employers. Therefore, following the law will help employees feel that they are receiving fairness in their work and help keep the store safe from future wrongdoings. Labor laws are related to compensation, overtime pay, holidays, leave, compensation, etc. 2. #Have welfare, create stability for employees. It may not have to be so much that the shop has to bear a lot of burden, but having more welfare will be another important incentive for employees to love the organization. Welfare should be something that helps improve the quality of life of employees or is more than the standard that should be received by law. • Such as lunch, medical expenses, annual bonus, party or annual trip if the profit reaches the target amount. 3. Check the compensation. Can it compete with other shops in the same area? Because employees always have to find a way to grow and find good choices for themselves. Therefore, it is not strange that we see employees moving to another shop because another shop offers a better salary and better benefits. #But it is not necessary to increase salaries to compete with other shops. If our shop is not yet profitable enough to do so, try to find other compensation or increase benefits. You have to survey first what the employees need most. This will help a lot. 4. Create clear punishments and employees are aware of them. Normally, we will have an employment agreement for employees to be aware of before they start working. It is considered a preliminary agreement between each other that if the employee commits a mistake after this, what will be the punishment? And if they do not break the agreement, the employer cannot punish them either. Everyone is aware of it fairly and it is also considered an initial selection of people to fit the rules and organizational culture of our shop. 5. Do not motivate employees with insults. Stimulating employees with insults or rude words will make employees feel more stressed and pressured than before, to the point that they do not want to work with the same supervisor anymore. A leader in the new era should give positive energy to subordinates, not pressure or embarrass them, motivate them with encouraging words, and create energy to work successfully together as a whole organization. Therefore, praising and criticizing employees is a skill that must be studied well because it affects employee retention. 6. Treat all employees equally like family. Think about when there is a problem, you can consult or help each other. When there is a conflict, you can help each other. Employees and executives at all levels understand and love each other. All of this will help reduce work pressure and allow employees to work smoothly with the company. Therefore, treating employees equally like family is an important thing that can reduce the employee turnover rate. 7. Check yourself or the store manager. Are you part of the problem? If the store owner or manager is not capable of managing and controlling the work efficiently, including not trying to understand the feelings of the employees, it may also be a part of the employees' resignation. Because people management will be ineffective, lack control to make work run smoothly, and cannot make employees feel connected to the organization. In this case, we must try to adjust the behavior of the management first or try to open our minds to listen to employees more. 8. Ask about the employee's problems in case there is a solution. But if the employee's resignation is due to personal problems, try asking about those problems first. The owner must observe each employee to see if they have any unusual behaviors or if they are working worse. Then try to talk to the employee directly about the personal problems that have occurred. Sometimes, as someone with more experience or an outsider, you may be able to see a better solution to the problem. If you can help solve your employees' problems without overcoming their own difficulties, you should offer your assistance as appropriate. This will help relieve your employees' distress. People management is an art and science that restaurants often overlook because they focus only on making a profit from selling food. They forget that if they lose employees, the work in the restaurant will not go smoothly and they will have to waste time training new employees often. Come learn about employee management in the course "People Management in the Restaurant Business" by Ajarn Peerapat Kongthong, a manager and guru in human resource development with more than 30 years of experience. Learn for free! At => https://bit.ly/3NdDHDO

Real feedback from MHA members. Learn for real. Get real knowledge. Can really use it.

Real feedback! From MHA members. Learn for real. Get real knowledge. Can be used for real. Learn for real. Get real knowledge. Can be applied to restaurants. Suitable for new restaurant owners who dream of having their own restaurants. Come and gain more knowledge by becoming a free MHA member! What are the benefits of being a Makro HoReCa Academy member? Learn over 20 free online courses for restaurant owners with 4 interesting course categories. In-store management category Marketing and store promotion category Financial and Cost Management Division Menu Development and Pricing Category Get access to workshops from gurus and famous chefs. Update your recipes and increase your business profits with professional chefs. Discounts and many more privileges Interested in applying for free MHA membership? Click to view free online courses Register now and start learning for free! Baralee's Huus Before, I worked in a restaurant. When I opened a home kitchen, with limited space, everything had to be in proportion. I had the opportunity to study a course on professional ingredient storage techniques from Chef Wilment Leon. It helps us prepare ingredients for daily use, weigh them, put them in the freezer, convenient, space-saving, more standardized, and we get more customers from different areas. There are also customers from far away. From joining MHA, we reviewed great shops and shared them. The feedback from customers is good. We would like to invite customers to come and taste authentic Swiss food, but with a Thai flavor, at our restaurant, Baralee's Huus. We recommend our best-selling menu items, such as: - Croque Monsieur French ham and cheese sandwich served with a salad and stroganoff. Facebook : Baralee's Huus Interested in learning a free online course on professional material storage techniques? Click: https://bit.ly/3Ppv1es Click to see MHA review of Baralee's Huus : https://youtu.be/DfOK51DvDa4 Baan Sky Sushi Restaurant - Bang Yai Participated in the 2nd Makro Career Creation Workshop. There was a chef who came to share knowledge and little tricks with us, in addition to the cooking manual provided. And got to do it for real. I liked learning about the pork sausage and salted egg yolk salad and the mixed seafood fermented fish salad. The mother sauce recipe that the chef taught was up to standard. It can be applied to many menus. You can use it to expand the menu at the shop. Follow the deliciousness at Facebook: Sky Sushi House - Bangyai Address: 88/118 Village No. 15, Kaeo In Road, Bang Mae Nang Subdistrict, Bang Yai District, Nonthaburi Province. Google Map: https://bit.ly/33TyKuf Food ordering coordinates via Delivery App Line Man : https://tinyurl.com/baanskysushilineman Grab Food : https://tinyurl.com/baanskysushigrab Shopee : https://tinyurl.com/baanskysushishopee Robinhood : https://tinyurl.com/baanskysushirobinhood Sister Yai's Mala Oden Shop After joining MHA, the restaurant reviewer told me about it, I met a new group of customers. Normally, there were only teenagers, but now there are older customers. There are customers calling the restaurant, which normally would not have any customers because we did not do any new marketing. In addition, I have cooked Thai and Chinese food to meet the needs of the increasing number of customers, with more parents coming to eat. I have also added a channel for ordering through the Line official, which is delivered all over Thailand. I also had the opportunity to take a free online course from MHA, which helped me control the cost of raw materials at the restaurant better and make menu planning easier. Recommended best-selling menu items include Crispy Chicken with Orange Sauce, crispy chicken made from a special flour recipe, topped with a sweet and sour “orange sauce” that is very refreshing, and a premium Oden menu in authentic Taiwanese Mala soup, fragrant, spicy and numbing, perfect for Mala lovers, at a quality price. Interested in learning a free online course about controlling raw material costs in the store? We recommend the course on managing stock to see profits >> https://bit.ly/3OjWGvP And menu planning, introducing a simple menu design course to generate income like a pro >> https://bit.ly/3yQ7pbN Click to see MHA reviews of Jae Yai Oden Mala shop: https://youtu.be/RUx41bfzr-E Follow the deliciousness at Facebook: Big Sister Oden Mala You can order through delivery channels Robinhood Lineman Grab at both the main branch Charoen Krung 93 and the Express branch Lat Phrao 3. Mr. Wisanuwat, The View Restaurant I had the opportunity to study the 2nd Makro Career Creation Workshop. I liked every menu that the chef taught, but I haven't opened a restaurant yet. The recipes and techniques that the chef taught, all 8 menus, can be applied to my work. Right now I'm working in a restaurant at a golf course. I'm presenting the salad menu that I learned for the GM to try. The salad menu that I learned is the pork sausage and salted egg yolk salad and the mixed seafood fermented fish salad. Both menus are delicious. Mrs. Renu's Chicken Biryani Shop I joined the MHA Review, a great restaurant to share. I am very happy to have hundreds of thousands of views. Every time there is media, sales increase. People say that this clip came from this clip. It allows people to see and get to know our shop more. There are also customers who come from MHA reviews. If anyone likes authentic Indian chicken biryani, come and try it at our shop. It is a biryani with a rich flavor of over 20 types of spices from Thailand and India, using chicken, curry in masala for 1 hour. And then use the soup to cook the rice to give the rice a richer flavor. Click to see MHA review of Mrs. Renu's Chicken Biryani Restaurant: https://youtu.be/wc-Vxi-KEBM Follow the deliciousness at Facebook: Mrs. Renu's Chicken Biryani Order via delivery channels Robinhood Lineman Grab foodpanda and ShopeeFood at King Petch (Ratchawithi), Ram 21 (Ramkhamhaeng), Pradiphat 18 (Saphan Khwai) and Chan 18/4 (Sathorn) branches. Sushi shop official At present, I have opened a sushi shop but I would like to have other menu recipes in the shop because in the future it may change. I am studying in order to know, so I joined the 2nd Makro Career Creation Workshop. I took the knowledge and techniques that the chef taught and applied them in the shop. I like the menu of grilled pork neck with spicy salad and grilled chicken with roasted rice. They are delicious and I might use them to make a menu for sale in the future. And Somtam Luang Prabang has a good taste. Delicious. Follow the deliciousness at Facebook: Sushi Kab Official Mr. Apisak, MHA member and Workshop participant I want to open a noodle shop. I plan to open it in 2022. I don't have a storefront and sell through delivery. So I joined the Makro Career Creation Workshop 2. The recipe that the teacher taught is complete. You can open a shop right away. It's not complicated. I like that there are products that meet the needs of entrepreneurs who sell at Makro. Both packaging and ready-made seasonings make opening a shop easier.

Solve the problem of delivery without orders because customers do not get delivery value, lose money for small orders, cannot use discounts.

Delivery No Order⁉️ It may be because.. Customers do not get delivery value, pay for small orders, cannot use discounts. Customers do not get delivery value, pay for small orders, cannot use discounts. This is a problem that restaurant owners must pay attention to because many times, customers click to add to cart, but when they see the price summary, oh my! It's unbearable. The problem is Not worth the shipping cost >> A basic thing that many times customers add to their shopping cart. If the shipping cost is expensive and not worth it, you may want to switch to another store. If you want to buy more to make the shipping cost worthwhile, there is nothing else to buy. Small order fee >> It hurts when I see it. I want to order another menu, but the price is too high because only the main menu is expensive. Can't use the discount code >> Because the order doesn't reach the minimum amount to use the discount code. But if you want to order something else, there's nothing else to order. The solution is 1. Add a light-priced secondary menu. Add snacks, add desserts, add drinks to give customers more choices to choose from. Make it worth the shipping cost, no small order fee, or buy more to reach the minimum amount to use the discount. If there is a variety but only the main menu, customers may not choose to buy more main menus, for reasons such as not being able to finish it or the price of the main menu being too high. If they choose to order another menu, they will have to pay twice as much. 2. Open for ordering additional toppings. For example, noodle shops can order extra meatballs, extra meat, extra noodles, or made-to-order restaurants can add all kinds of eggs, fried eggs, omelets, boiled eggs, century eggs, as options for customers to order more. 3. There are normal and special options to increase the amount per bill. Because the customer made a special selection, adding 10-20 baht is more worthwhile than having to pay for a small order. In addition to listening to customers, the store must also regularly update the operation of the Delivery App system, such as having new special functions that provide more convenience to customers, allowing the store to sell more, using the Delivery App to its full potential, increasing sales opportunities as much as possible, and don't forget to regularly join the promotions of the Delivery App because if other stores join and our store doesn't, it can cause customers to change their minds and go to other stores that have promotions.

Solve the problem of delivery without orders because customers do not get delivery value, lose money for small orders, cannot use discounts.

Delivery No Order⁉️ It may be because.. Customers do not get delivery value, pay for small orders, cannot use discounts. Customers do not get delivery value, pay for small orders, cannot use discounts. This is a problem that restaurant owners must pay attention to because many times, customers click to add to cart, but when they see the price summary, oh my! It's unbearable. The problem is Not worth the shipping cost >> A basic thing that many times customers add to their shopping cart. If the shipping cost is expensive and not worth it, you may want to switch to another store. If you want to buy more to make the shipping cost worthwhile, there is nothing else to buy. Small order fee >> It hurts when I see it. I want to order another menu, but the price is too high because only the main menu is expensive. Can't use the discount code >> Because the order doesn't reach the minimum amount to use the discount code. But if you want to order something else, there's nothing else to order. The solution is 1. Add a light-priced secondary menu. Add snacks, add desserts, add drinks to give customers more choices to choose from. Make it worth the shipping cost, no small order fee, or buy more to reach the minimum amount to use the discount. If there is a variety but only the main menu, customers may not choose to buy more main menus, for reasons such as not being able to finish it or the price of the main menu being too high. If they choose to order another menu, they will have to pay twice as much. 2. Open for ordering additional toppings. For example, noodle shops can order extra meatballs, extra meat, extra noodles, or made-to-order restaurants can add all kinds of eggs, fried eggs, omelets, boiled eggs, century eggs, as options for customers to order more. 3. There are normal and special options to increase the amount per bill. Because the customer made a special selection, adding 10-20 baht is more worthwhile than having to pay for a small order. In addition to listening to customers, the store must also regularly update the operation of the Delivery App system, such as having new special functions that provide more convenience to customers, allowing the store to sell more, using the Delivery App to its full potential, increasing sales opportunities as much as possible, and don't forget to regularly join the promotions of the Delivery App because if other stores join and our store doesn't, it can cause customers to change their minds and go to other stores that have promotions.

Can't carry on! How to make customers understand when the store has to raise prices

Share Facebook Twitter “Afraid of losing customers” is something that business owners don’t want to face! It’s not easy to get regular customers, but it’s also unacceptable to continue to lose money because increasing prices often affects the experiences that customers have received from our restaurant. What should we do if today business owners need to increase menu prices so that customers understand, are satisfied, and still choose to use our services? 1. Tell customers directly and provide transparent information on the raw material cost. There is nothing better than explaining things to customers directly, with polite and clear words. To help customers visualize better, we might explain the cost of raw materials before and after COVID, or briefly update the current price of raw materials for customers, or add a calculation of the cost of raw materials of our shop to show how many % it has increased, by informing both at the store and online media. Let's take the example of Freddy's Curry Rice shop that explains the problem and informs customers of the cost in an easy-to-understand way. 2. Add some options to compensate for customer feelings. For restaurants that use cheap prices as their “selling point”, if they increase the price, there are times when customers will be shaken because when it is a selling point, it is a form of marketing that customers will quickly become aware of. If you want customers to feel that it is worth it, you have to add some options, such as better service or experience, create some atmosphere to make customers willing to pay, packaging or containers that add value, etc. Of course, everything has a cost, but if you look at it as a long-term investment or an additional selling point besides cheap price, it is worth it. It may even become a new signature of our shop. 3. If you want to increase the price, you have to stop using your guessing skills. Raising food prices frequently doesn't look professional, plus it costs money to make menu books and promotional signs. What's more, customers may get annoyed! They may even go to a new restaurant. If you're going to increase prices, you have to stop raising prices randomly, following trends, or raising prices for every menu item in the restaurant! Try to do your homework seriously on the price of ingredients. Calculate the cost, update news, or ask several suppliers. Check the market to see which ingredients are likely to increase in price further. You may focus on menus that already have high costs, and increase the price of those menus. Or cut out menus that are selling with little profit, not selling well, or that customers don't like to order in order to reduce costs first. 4. Don't let customers see the old price. Some restaurants use a thin layer of Scotch tape to write the new price over, while customers still see the old price. This may cause repeated comparisons between the old and new prices, making customers feel that this menu item is more expensive than before. 5. Adjusting and adding new menus may be a less frustrating option. I believe that there are some menus that have adjusted their prices, even the shop owners still feel that the amount given to customers is too little, not reasonable at such an increased price!? Don't pass on that feeling to customers. It's better to make a new menu in a menu line that is similar to the original or a menu that is more suitable for our customer group. Or transform that menu to look like it has value, making it reasonable to increase the price. It won't hurt to put that menu on hold for now, announcing that it's temporarily out of stock. It's better than opening the shop and taking a loss and getting your heart broken.

Restaurant uniforms, are they necessary?

Seeing big brands providing uniforms for their employees, is it necessary for a small restaurant like ours? The answer is, if we can choose, we should have uniforms as well. Or at least, we should specify the style of clothing for all employees to dress according to the specified style. Having a uniform will have a positive effect on running a restaurant business in many ways, as follows: You can easily control the orderliness of your store. 1. Easy to control the orderliness of the shop. Normally, every part of the restaurant must look clean and comfortable, including the staff's attire. We often tell the staff to dress appropriately for working in the shop, but each staff member's understanding of what is appropriate is different. Some people think that a round-necked T-shirt is appropriate, and they can choose any color shirt and wear any pants. Meanwhile, some people think that a collared shirt and black pants should be worn to look neat and match the shop. Therefore, if there is no uniform or no specification of the style and color of the work clothes, all staff will dress as they think is appropriate, which may not be neat or match the work in the shop. Clearly separate employees from customers 2. Clearly separate employees from customers. This is important because customers will be able to order food and ask for help from the right person, not calling other customers as employees. On the other hand, the shop owner can also order from the wrong person. Many people think that specifying the color of the shirt for the employees can help with this and that uniforms are not necessary. However, we must not forget that we can specify the color of the uniform for the employees, but we cannot specify the color of the customer's uniform. It is possible that there will be duplication of the colors of the uniforms of the employees and customers. Therefore, specifying the color of the shirt alone may not be able to clearly distinguish customers from employees. Having a uniform for the employees that is completely different from the normal uniforms will help in this regard. Uniforms help create a sense of teamwork. 3. Uniforms help create a sense of teamwork. According to psychology, dressing alike or even wearing the same color uniforms helps create a sense of “being in the same group” and reduces the alienation of individual employees, such as team uniforms for athletes, concert team uniforms, various team shirts, etc. Uniforms also have a positive effect on teamwork in restaurants. Therefore, if a restaurant has many employees, they must work together as a team. It is highly recommended that the shop have uniforms. Build brand awareness through uniforms 4. Create brand awareness through uniforms Uniforms also help in communicating with the target audience in terms of marketing. If the staff wears a uniform with the store's brand, it is like a mobile advertising medium for the store, creating brand awareness and helping to encourage old customers to come back and use the service again. Therefore, we see big brands being very particular about the design of their staff uniforms because they want people to see the uniforms and immediately know what kind of store they are wearing. And it must not be confused with other brands. Or if any store wants to hard sell, they will usually add store details and contact channels on the uniform. It's considered an advertisement for the store. What kind of uniforms should a small shop make? 5. What kind of uniform is best for a small shop? If you can order uniforms to give to employees, you should order them. You can make T-shirts with screen-printed logos to give away. Think of it as an investment and a benefit for employees. You don’t have to design or choose expensive fabrics, but they must be durable, can be worn for a long time without pilling or stretching easily. Most importantly, the logo, shop name, or details you want to communicate must be clearly legible. Choose colors that match the personality of the shop. Choose a style that is easy on the eyes. Make at least 2 to give to employees so that they can be washed and worn to work alternately. Currently, shops accept orders for screen-printed T-shirts at affordable prices. This is a good choice for small shops. Or if you don’t have the funds to make uniforms, agree with your employees on what kind of clothes they will wear to work. Set the same color and style for the whole store. The color and style should be easy to find so that it doesn’t burden your employees too much. You might order an apron with the store logo printed on it for your employees to wear over it. This will help you clearly differentiate between customers and employees, and will also make it easier for customers to remember your store.

Frequent packaging changes, customers are not happy. Let's see the impact and how to fix it.

Change packaging frequently. Do you know that customers are not happy? Order 3 times, change packaging 3 times, customers receive food that looks different even once. Customers are not happy like this, even if the food inside is still the same. Let's look at the causes, effects and solutions before sales are lost more than this. Impact of Packaging Changes Impact of Packaging Changes Because the expectation of customers for a restaurant is that every time they order, the food looks the same, the taste is consistent, the amount is the same, and the packaging must be the same as well. Because packaging is one “memory” that customers remember. If the packaging is changed without informing the customer, the customer will be confused and hesitant when the food is delivered. They won’t dare to accept it, and they won’t be sure if it’s the shop they usually order from or if it’s food from another shop that’s been put in a box instead. Frequent packaging changes also cause the cost of the shop to fluctuate and not be stable because each type of packaging has a different price, making it difficult to control costs. In addition, packaging is one of the tools to control the standard of food, both in terms of quantity and quality. Imagine 2 customers ordering the same food but receiving food in different sizes, or some boxes that can keep heat well and are strong and durable, while some boxes are broken before they reach the customer. This shows that the shop cannot control the quality of the food, which customers will definitely not like. They should prepare to close the shop!!! Can you change the packaging? Yes, you can! If it is a real emergency, such as the original packaging is no longer available, or if you want to change it, redesign it to look better and be more usable, you should change it. However, if there is a change, you should officially inform your customers via the restaurant's social media, the food ordering app, or put up a sign in front of the store. To solve this problem, you can do the following to avoid having to change packaging frequently: 1. There must be an SOP for cooking, packaging and decorating food. 1. There must be an SOP for cooking, packaging and decorating food. SOP: Standard Operation Procedure is a standard for restaurant operations. It is a process, procedure, and work details in every department and section of the restaurant. It should be made into a manual, including recipes for cooking, the amount of ingredients in each menu, food decoration, and packaging. Having an SOP will help ensure that every dish and every order is of the same standard in terms of quantity and quality. This will allow us to choose packaging according to the size of the food we want without having to change it often. The most important thing is to have a standard method of packing food in packaging. This will help you choose the packaging that best meets your needs and lasts the longest. For example, rice dishes must be separated from the side dishes. Choose a box with small and large compartments. 2. Choose packaging that is appropriate for the type of food. 2. Choose packaging that is appropriate for the type of food. Because each type of food has different characteristics. For example, rice dishes such as stir-fried meat with basil, stir-fried meat with garlic should separate the side dishes. You should use a 2-compartment food box, small and large. Or, Japanese-style donburi rice dishes should be served in a bowl with a lid and placed in a bag on top of the rice so that customers can easily pour it out. Fried food dishes should be served in a paper bag or a box with a lid with holes, etc. If we choose packaging that is appropriate for the menu, it will help us not have to change packaging for a long time. 3. Choose packaging that is easily available and has continuous sales. 3. Choose packaging that is easily available and has continuous sales. Don't forget that we don't make the packaging ourselves, but we have to order or make the packaging from others. So, see if the packaging chosen is likely to sell for a long time or not? For example, is it a popular size? Are there many sellers? Is there still a factory in the present? Or if possible, there must be a good supplier who can order the packaging all the time, deliver on time, according to the specifications, and sufficient for the demand in each period. 4. Keep up with the trends, choose packaging that is timeless, choose the right one, and you will definitely win the hearts of consumers. 4. Keep up with the trends, choose packaging that is timeless, choose the right one, and you will definitely win the hearts of consumers. Always study the news of the progress of packaging technology and consumer behavior because packaging technology is constantly changing and there are always “new things” that are better than the old ones. Following the trend will help us choose packaging that is not outdated and can be used for a long time until it is changed. As for consumer behavior, we have to keep up with it. For example, if the trend of saving the environment is coming, paper food boxes that do not harm the environment will be more popular than plastic or foam boxes. Choose the right ones and you will win the hearts of consumers for a long time.

The shop owner does everything himself. He has no time to manage. Be careful, the shop might collapse without you knowing.

"Rice" is important! A collection of tricks that cooks should know

Rice is important! A collection of tricks that cooks should know if you want to make every dish delicious. Don't let the rice be hard or soggy. Don't let this happen to your restaurant because it could be the reason why customers never come back again. Whether it's a rice and curry restaurant, a la carte restaurant, or a single dish restaurant, rice is an important part. 1. Choose good rice. It must be white. If the rice is yellow, it means that it is old rice, stored for a year, and its deliciousness is greatly reduced. The rice must be clean, up to standard, and full of beautiful grains. 2. Choose the type of rice that suits your food. New fragrant rice has rice gum that makes the rice chewy and firm. It can be made into rice soup or cooked as hot rice and eaten with various curry dishes. White rice is a type of rice that is highly stable and is suitable for dishes that require more heat than normal, such as fried rice and rice with curry. Mixed Jasmine Rice is a rice that combines the characteristics of Jasmine rice and white rice, making it more versatile and worthwhile. It can be created into a la carte menus, such as shrimp paste fried rice or chicken rice. 3. The rice is not cooked evenly. In some places the rice is soft, in some places the rice is hard. This problem that many restaurants encounter is because when cooking, they have to cook a large quantity of rice, cook a large pot of rice. Therefore, the rice must be cooked according to the volume of water specified on the bag. And when the rice is cooked, it should be left to simmer in the pot for at least another 15 minutes so that the rice is fully cooked and cooked thoroughly. Then, scoop the rice while it is still hot. When cooking in a large pot, the rice should be stirred so that it cooks evenly throughout the pot. 4. Overnight rice storage If you want to store rice, before putting it in the refrigerator, make sure the rice is cool and there is no steam. You can store the rice in the refrigerator for 2-3 days. 5. Reheating stored rice When heating in the microwave, you should cover it with a lid or find a container to cover it before heating it so that the steam in the rice does not evaporate too much and make the rice dry. Or you can put a cup of water in to heat it so that the rice does not dry out. Another trick is to mix the rice with a little vinegar and sprinkle it on the rice. This helps the rice to return to its shape quickly and become soft without the sour taste of vinegar. Rice that is suitable for restaurants and can be used to make a variety of menus must be a perfect mix of jasmine rice, which is soft, and beautiful white rice. Chat brand, specially selected fragrant rice, mixed with 70% jasmine rice and 30% white rice, making the rice fragrant, soft and fluffy when cooked. Suitable for cooking as plain rice or preparing a variety of menus. Easy to cook, standard quality as every time, and a worthwhile price. Shop for Tra Chat premium selected fragrant rice at all Makro branches or Makro Click.

"Ready-made sauce" answers the needs of restaurants. Good value, good price.

Want customers to eat again and be regulars that entrepreneurs love? One thing that must be taken care of is deliciousness. And it must be delicious every time that customers eat! Must have a standard recipe and ready-made sauces. It is a good assistant. Let the menu at the shop be delicious in every dish, worth the price for entrepreneurs. Even if anyone makes it, it tastes as good as if the chef made it himself. Or if the cook is often out, it still tastes the same. If entrepreneurs are still hesitant, MHA will take you to check the advantages of ready-made sauces. If you open your mind and try it, you will definitely be hooked! 1. Save time in preparing ingredients for sauce. By picking up or scooping just one ingredient, you can cook delicious food without having to waste time weighing, measuring, or estimating the amount of ingredients to cook together. The faster a restaurant can serve food, the better. They can also provide impressive service to customers by serving food quickly, and have more time to serve more customers. 2. Save on both raw material and labor costs. Cost calculation is easier. Because making sauces in various menus requires a variety of ingredients, time to make, and employees who may have to come in early to prepare the sauce, and must increase overtime for employees. Ready-made sauces help save on this. Also, using a variety of seasonings can make calculating costs difficult, both in terms of the number of types and measuring the amount per use. However, when it comes to ready-made sauces, it is easy to calculate food costs, and the price tends not to fluctuate frequently, allowing fixed and certain costs to be set. 3. Save kitchen space by condensing multiple seasoning stations into one bottle. Many restaurants are charged rent based on usable space. The smaller the space, the more you can save on this budget. If your restaurant already has a small kitchen, it may not be suitable for preparing a lot of ingredients. Using ready-made sauces can save space because it's like putting a variety of seasonings in one bottle, giving your kitchen more space to work in. If your restaurant can divide the space, you can use that space for other uses as well. 4. Control the taste to make every dish perfectly delicious. More difficult than finding a chef is making every dish taste the same. If you want to keep your customers and maintain your restaurant’s standards for a long time, you need to have a food recipe standard (SOP) and use ready-made sauces to ensure standardized taste, which is good for branch expansion and can control costs. 5. Can make a variety of menus Ready-made sauces can be transformed into various menus, creating many new menus, such as: Basil sauce, broken into stir-fried drunken noodles, stir-fried spicy spaghetti, etc. Fried rice sauce can also be stir-fried with various noodle ingredients, such as Hong Kong-style fried rice noodles, fried mee sua noodles, etc. Rad Na sauce can be used to create many toppings, such as fried noodles, Chinese-style Rad Na, or any menu that requires the aroma of fermented soybean paste. Rad Na sauce can also be used. I recommend Ready-made sauce, Aero, Pad Krapow sauce Aero Fried Rice Sauce Aero Sauce Every dish is delicious and well-rounded in a short process, saving time. Buy at Makro or Makro Click https://www.makroclick.com/th/

Auspicious food table with ingredients to enhance the taste

No more problems with “What should I eat today?” with an auspicious food table that will fill you up and bring you the most luck. Based on Feng Shui principles, it helps balance your body, supports your luck in terms of power, fortune, money, and love, and has a patron. Entrepreneurs can also make this plan and offer it to customers who want to tie their lunch boxes with us in the long term. Sunday Power and Fortune: Stir-fried Crab with Black Pepper Money, fortune: Stir-fried eggplant Support and love: Beef on rice with spicy sauce and soft-boiled egg Introducing Aero Black Pepper Sauce, which can be used for marinating, dipping, or stir-frying for a perfectly delicious, all-purpose stir-fry sauce, and jaew dipping sauce. Monday Power of Fortune: Shabu with sliced ​​pork and mixed vegetables Money, fortune: Stir-fried bean sprouts with tofu Support and support love: Grain noodles with gravy Introducing Aero, a concentrated dried fish soup made from dried fish, fragrant, delicious, with an umami flavor, a versatile stir-fry sauce, and a sauce for toppings. Tuesday Power of Fortune: Pad Thai with Fresh Shrimp Money, fortune: Super chicken feet Support and love: Radish soup Introducing Aero Pad Thai Sauce, delicious and rich with real tamarind juice. Can be mixed with many menus, ready-made dressing, soup powder. Wednesday Power and Fortune: Stir-fried Tofu with Ginger Money, fortune: Mala beef rice, onsen egg Support and love: Baked vermicelli with crispy pork Introducing Aero, a versatile stir-fry sauce, Mala sauce, a rich, spicy, and delicious sauce, and glass noodle sauce. Thursday Power of Fortune: Spicy pork lung soup with oyster mushrooms Money, fortune: Pork liver with basil Foster Love: Stir-fried Lotus Root with Mala Sauce Introducing Aero, a ready-to-use sauce that can be used to season salads, spicy salads, and sukiyaki dishes; basil sauce that helps to make dishes look colorful and appetizing; and mala sauce. Friday Power and influence: Tom Yum Pla Money, fortune: Shabu/Suki, fish or jellyfish are fine. Support and love: Chicken fried rice Introducing Aero Tom Yum Sauce, Cantonese Suki Sauce and Mala Suki Sauce, Aero Fried Rice Sauce Saturday Power of Fortune: Chicken Breast with Cereal Rice Money, fortune: Mackerel chili paste Support and love: Pumpkin stir-fried with eggs Introducing Aero Fried Rice Sauce, Nam Jim Jaew, a deliciously spicy Thai-style sauce, a versatile sauce that can be used in a variety of dishes. It can be said that ready-made sauces are another way that helps restaurants have a variety of menus, control the taste to meet the standards, delicious and perfect in every serving. Just use the same amount and you will get a new menu that is easy and delicious, generating additional income. You can buy raw materials at Makro or Makro Click. Source : https://bit.ly/3cIq9me, https://bit.ly/3Q4OnVB

5 ideas to increase the value of Thai desserts so they sell well and are worth the price

Familiar Thai desserts, but have you noticed that some shops set premium prices, while others set normal prices? If the shop owner wants to add value to Thai desserts and raise the price to be worthy of the meticulous process, let's try to adjust according to these ideas. And if you choose to use coconut milk for Thai desserts, you must choose Amphawa coconut milk, 100% coconut milk that is squeezed immediately from the time the shell is removed, so it is white, thick, and fragrant like freshly squeezed coconut milk. It is easy to use, convenient, and saves time. The quality is consistent, helping the shop's Thai desserts to have a unique and delicious identity for sure. You can choose to buy and use Amphawa coconut milk is available at all Makro branches or at Makro Click. Make the shape look unusual 1. Adjust the shape to make it look unusual, such as: - Desserts eaten with coconut milk and ice. You can change from coconut milk to coconut ice flakes. - Instead of Thai desserts topped with coconut milk, try changing the shape to Thai dessert cakes with coconut milk topping, such as Mango Sticky Rice Cake, with a sticky rice base and mango and coconut milk topping, Tao Suan Cake, Corn Sago Cake, with a dessert base and coconut milk topping, and possibly adding gelatin to help it hold its shape better. - Try using molds or mold blocks to create unusual dessert shapes, such as Khanom Luk Chup. Coconut milk for Thai desserts, choose Amphawa coconut milk, white, thick, fragrant, creamy, like freshly squeezed coconut milk, with natural coconut sweetness, helping the dessert to be delicious and unique. Easy to use, convenient, saves time, consistent quality. You can choose to buy and use Amphawa coconut milk is available at all Makro branches or at Makro Click. Change the colors to be attractive 2. Change the colors to be attractive. For desserts with fillings, try putting the filling up as a topping on top, adding color to make it more attractive, such as Tako from Mae Phim Jai shop, Tako with fresh coconut milk, a very famous shop that sells very well. Coconut milk for Thai desserts, choose to use Amphawa coconut milk, white, thick, fragrant, creamy like freshly squeezed coconut milk. It has the natural sweetness of coconut milk, helping the dessert to be uniquely appetizing. Easy to use, convenient, saves time, consistent quality, can choose to buy and use. Amphawa coconut milk is available at all Makro branches or at Makro Click. Thank you for the picture from Mae Phim Jai shop. Follow the shop on Facebook: Mae Phim Jai, fresh coconut milk tako, Khlong Lat Mayom floating market. Serve different people to gain new experiences 3. Serve different dishes to increase the new experience. - Thai desserts served in a Western style, using coconut milk to make a mousse instead of pouring regular coconut milk, such as mango sticky rice with coconut milk mousse. - Can be combined to create new menus, such as Rampai Thai Desserts, which uses coconut cakes and crispy rolled gold to wrap coconut cakes, creating a coconut cake fever that has spread throughout the country. Coconut milk for Thai desserts, choose Amphawa coconut milk, white, thick, fragrant, creamy, like freshly squeezed coconut milk, with natural coconut sweetness, helping the dessert to be delicious and unique. Easy to use, convenient, save time, stable quality, can choose to buy and use. Amphawa coconut milk is available at all Makro branches or at Makro Click. Season to taste 4. Season to taste. Nowadays, many shops adjust the sweetness to be just right, not too sweet, not too sweet, not too sweet, erasing the image of Thai desserts having to be extremely sweet, elevating Thai desserts to be more appealing. In addition to being delicious, customers can also eat without feeling guilty or eat more often. Coconut milk for Thai desserts, choose Amphawa coconut milk, white, thick, fragrant, creamy, like freshly squeezed coconut milk, with natural coconut sweetness, helping the dessert to be delicious and unique. Easy to use, convenient, save time, stable quality, choose to buy and use. Amphawa coconut milk is available at all Makro branches or at Makro Click. Use beautiful packaging 5. Use beautiful packaging. In addition to beautiful and delicious desserts, you must choose beautiful and appropriate packaging that is easy to eat and convenient. Most importantly, in this era, taking pictures must be beautiful, which will help customers want to take pictures with our desserts and post them on social media to show off to friends, which can help stimulate the desire to eat and buy, creating added value for our desserts. Or choose environmentally friendly packaging that looks natural, which goes well with Thai desserts in another way. Coconut milk for Thai desserts, choose Amphawa coconut milk, white, thick, fragrant, creamy, like freshly squeezed coconut milk. It has natural sweetness, helping the dessert to be uniquely appetizing. It is easy to use, convenient, saves time, and has consistent quality. You can choose to buy Amphawa coconut milk at every Makro branch or at Makro Click.

5 ways to increase sales for your noodle shop

A typical noodle shop sells a bowl for 45-50 baht, but some shops can increase the price to 100-120 baht or more. In addition to noodles, the shop itself can also increase its sales per bill because toppings or desserts can be placed on the table. The ingredients in the noodles can also be used to prepare snacks while waiting for the noodles. Let's see how to add value to your noodle shop. But before you can increase the price or increase sales, the taste must be delicious. The important thing for noodle shops is the soup. The seasoning sauce has simple ingredients, just "fish sauce" and "sugar" simmered together. The fish sauce chosen should be not too salty, not have a fishy smell, have a beautiful, clear color, and not make the noodle soup dark like #real fish sauce, Dek Somboon brand. Shop for authentic fish sauce, Dek Somboon brand, at all Makro branches or buy online at Makro Click. Add exotic ingredients 1. Add exotic ingredients such as: -High-priced premium ingredients such as Wagyu beef, Kobe beef, pork neck, -Giant ingredients to sell as a selling point and get beautiful pictures, such as lobster, taraba crab, crab sticks, New Zealand mussels. Shop for authentic fish sauce, Dek Somboon brand, at all Makro branches or buy online at Makro Click. Sell ​​snacks or desserts in addition to noodles. 2. Sell snacks or desserts in addition to noodles, such as fried dumplings, fried meatballs, satay as a menu to eat while waiting for noodles, or Khanom Thuai, floating fruit to cleanse the palate. Shop for authentic fish sauce, Dek Somboon brand, at all Makro branches or buy online at Makro Click. Take raw ingredients from the shop and modify them into snacks. 3. Use ingredients from the shop and modify them into snacks. such as -Meatballs are used to make meatball salad. -Pork and offal are boiled and served with a delicious dipping sauce. -Minced pork is used to make minced pork soup. Shop for authentic fish sauce, Dek Somboon brand, at all Makro branches or buy online at Makro Click. Great taste, great service! 4. Good taste, excellent service! It makes customers exceed their expectations, more than a general noodle shop. Customers will be impressed and will remember the shop, including the standard taste of the food, which is the same every time. Shop for authentic fish sauce, Dek Somboon brand, at all Makro branches or buy online at Makro Click. Choose a quality, standard “noodle seasoning” 5. Choose a quality, standard “noodle seasoning”. For noodle shops, noodle seasoning is the key because if the seasoning is good, it will be delicious no matter what. The seasoning has simple ingredients, just fish sauce and sugar, simmered together. The fish sauce chosen should be one that is not too salty, has no fishy smell, a beautiful, clear color, and does not make the noodle soup dark, like the real fish sauce, Dek Somboon brand. If it is Tom Yum noodles, add lime juice, chili, peanuts, dried shrimp, as you like. No matter how many times you season it, the taste will still be the same. Shop for authentic fish sauce, Dek Somboon brand, at all Makro branches or buy online at Makro Click.

5 ways to solve the problem of employees resigning frequently. How to please both the boss and the subordinates.

Hiring a lot of employees is scary because you can’t handle the costs. In this uncertain economic era, hiring a few employees is scary because you can’t keep up. They might even resign! Because they work too hard. Let’s look at how to solve the problem of frequent employee resignation. How to balance it so that both the boss and the subordinates are satisfied. Analyze how many employees our shop should employ? 1. Analyze how many employees our shop should employ? Start by looking at how much money your shop has to hire employees. Try calculating using a simple formula: Estimate your shop’s monthly income – 20% = your employees’ total monthly salary. Then roughly calculate the number of employees, giving each employee the same salary. Then look at which departments need people and how many. Let's make a list first, for example: There must be 1 store manager. The kitchen department needs 3 staff. The serving department needs 3 staff. The front desk needs 1 staff member, etc. Then try to distribute the number of people to each department according to the ratio, but the total must not exceed the number of people that can be hired. It may not be the number that each department needs, but it reflects the number of people per budget well. Then plan to add more employees when there is more work and income. Note: There are many other techniques for calculating the appropriate number of employees. You can study more at => https://bit.ly/3GSJSdH Living together in a large group, the shop's rules must be clear. 2. Live together in a large group. The shop's rules must be clear. Because there are many groups living together, rules are important. Important rules of the shop that must be clearly defined include the time of entry, the framework for living together happily, as well as the various benefits of the employees that must be clearly defined, such as the rights to holidays, leave, maternity leave, and other benefits according to the law, including the method of receiving benefits. If there are special welfare benefits provided by the store, such as funeral assistance, medical expenses, etc., these should also be stated. State them in writing and be fair to all parties. Don't forget! Study a little bit about labor laws regarding employee rights. This will help you to set rules for this matter more easily. Clearly define job descriptions to make employee evaluation easier. 3. Clearly define job descriptions to make employee evaluation easier. Eliminate the problem of who works too much or too little by setting clear job descriptions. Assign primary and secondary duties to each employee, along with details of what each person must do. Job descriptions should be made into an operating manual for employees to read, understand, and follow. This manual will help employees work on their duties and create a uniform standard of work. Don't forget to set work goals and set success indicators for each department because it will help you see tangible results of your work, such as the kitchen department's goal of becoming Zero Food Waste. How many cases of wrong serving have the servers reduced? How many sales can the servers sell per day? Etc. All of this will help the owner think more easily about performance evaluations, salary increases, or bonuses. Boost your positive energy with encouragement and compliments. 4. Increase positive energy with encouragement and compliments. Morale and encouragement are also important. If employees work well, they should be encouraged by praising them. A technique for praising employees is to praise them in front of other employees and encourage them at the same time. Or, you can use the method of praising and rewarding as a team to show that the success is the result of teamwork and not just one person. When praising employees, do not use comparisons! That person works better than this person! Why don't you do the same as that person! Never make comparisons! Because it will cause jealousy. On the other hand, when you have to reprimand an employee, call him in to reprimand him alone. Focus on talking and understanding the cause of the wrongdoing rather than aiming to punish the employee. Set rules and methods for advancement in each department's career path. 5. Set rules and methods for advancement in each department. No one wants to work for an establishment that doesn't allow for advancement in life. Career advancement, whether in terms of salary or position advancement, is an important issue that store managers should clearly show their employees about what each position can be developed into for advancement, what the compensation will be like, and what the rules are. such as - If the waiter performs well and stays with the restaurant for more than 3 years, they can be promoted to assistant manager. - If the store manager has worked well for 3-5 years, he/she may become a partner or be given the opportunity to help manage another branch in the future.

Activity details: Makro creates careers: Street food from hundreds to millions of baht to become a professional, 2nd time, Northeastern, Northern and Southern regions

Activities within the event · Special price products for restaurant operators and business idea products to create a career. Special price from October 5 - November 1, 2022. · Cooking workshop activities at Makro Khon Kaen branch on 7 Oct 2022, at Chiang Mai 1 branch on 21 Oct 2022, and at Hat Yai branch on 28 Oct 2022. · Booths for tasting at Makro Northeast on 7-9 Oct. and at Makro North on 21-23 Oct. and at Makro South on 28-30 Oct. Makro Northeast · Nakhon Ratchasima branch · Udon Thani branch · Khon Kaen branch · Khon Kaen Branch 2 · Ubon Ratchathani Branch · Surin Branch · Sakon Nakhon Branch · Roi Et branch · Buriram branch · Sisaket branch · Chaiyaphum branch · Nong Khai Branch · Loei branch · Phetchabun branch · Mukdahan Branch · Chum Phae Branch · Nakhon Phanom branch · Bueng Kan Branch · Pak Chong Branch · Yasothon Branch · Mahasarakham branch · Nakhon Ratchasima branch · Warin Chamrap Branch · Nong Bua Lamphu Branch · Kalasin Branch Makro Northern Region · Chiang Mai branch · Chiang Mai Branch 2 · Phitsanulok Branch · Phitsanulok Branch 2 · Chiang Rai Branch · Lamphun branch · Kamphaeng Phet Branch · Mae Rim Branch · Lampang branch · Mae Sai branch · Sukhothai branch · Fang branch · Phayao Branch · Phrae branch · Nan branch Makro Southern Region · Hat Yai Branch · Surat Thani Branch · Nakhon Si Thammarat branch · Phuket branch · Trang branch · Koh Samui Branch · Krabi branch · Phetchaburi Branch · Pranburi Branch · Chumphon branch · Kanchanaburi branch · Ratchaburi branch · Hua Hin Branch Satun branch · Rawai branch · Koh Phangan Branch · Phatthalung Branch · Patong Branch · Mae Sot branch · Thalang Branch · Ranong branch · Lamai branch · Thung Song Branch · Ao Nang Branch · Karon Branch · Prachuap Khiri Khan branch · Cha-am branch

Learn for free! 7 online courses on food finance and pricing

Free! The most awesome online course! About financial management. How to know profit-loss and not lose money. Problems that every restaurant often encounters and are often mistakes that can cause the restaurant to go bankrupt!? And how to set food prices so that customers do not lose money and are willing to pay? Learn with MHA for free from professional experts. Manage stock to see profits Best selling, out of stock, can't sell, stock remains, can't control raw materials, plan to order raw materials and control costs in this free online course! Manage your stock to see profits. Register for free! Click Discover 3 interesting lessons as follows: Learn how to plan and order raw materials to meet sales volume. Management and control of food raw material costs End-of-period stock count to calculate actual food costs Taught by Ajarn Bow Mathuros Wongpradu - More than 15 years of experience managing Thai and international brands. - Former Operation Manager of BreadTalk Thailand, Vice President of DIN TAI FUNG - Operation Director, overseeing overseas branches for the Mango Tree brand. - Director of PRCM Thailand, a consulting and setting up business for restaurant systems. Easy accounting, manage your own restaurant Having a headache with restaurant accounting and taxes? Make it easy with this free online course! "Simple Accounting: Manage Your Own Restaurant" Register for free! Click Taught by Teacher Asma Wanoh, owner of the Easy Accounting for Business Owners Fanpage. Fun teaching, easy to understand, and practical. Meet 3 interesting lessons as follows: Chapter 1 Record receipts and payments systematically, pretending to see profits Including basic knowledge before recording income and expenses, activities of raising money, investing, operating, using Excel to record income and expenses, recording income and expenses in categories and coding key data to record income and expenses. Chapter 2 Cost and Inventory Management: Costing Methods, Inventory Control Methods, and Case Studies on Preventing Raw Material Damage Chapter 3 includes the things to do and things to be careful about when doing accounting and taxes, including choosing to register a company, partnership or individual, personal income tax, juristic person, value added tax, withholding tax, sign tax, land and building tax. Professional Food Pricing Techniques Learn the principles of food pricing from real costs, how to set prices without losing money and at prices that customers want to buy in a free online course! Professional food pricing techniques. Click to register for free! Click! Discover 4 lessons that teach you cost calculation and pricing techniques to make your store profitable. Learn how to calculate food costs per plate Basic principles for setting selling prices Additional techniques for setting selling prices Pricing for buffet restaurants Taught by Ajarn Tai Porachai Nitmethawong, Operation Co-Founder Facebook Page, True Friend Restaurant Page Restaurant Business Feasibility Study Is it worth it or not! If you want to open a successful restaurant, you need to study all aspects of the business before opening a restaurant! In a free online course Study the feasibility of the restaurant business. Register for free! Taught by Ajarn Seth Setthapong Phdungphisut, Managing Director of Genosis Co., Ltd. and consultant for restaurant and franchise businesses. Discover 6 interesting lessons as follows: Chapter 1 explains the importance of business feasibility studies and risk-return analysis. Chapter 2 Analysis of competitiveness, bargaining power of customers, raw material suppliers, threats from new entrants and substitute products, competitors in the industry. Chapter 3: Analysis of marketing feasibility, including customer issues, suitable location characteristics for the store, number of target customer groups, parking and transportation, easy access to the store, easy visibility, and a sufficient number of people passing by. Chapter 4 Analysis of service feasibility, team building, procurement and organization development, salary, wages, benefits, regulations, licenses, requirements in each area, store management technology such as POS, purchasing system, accounting system, etc. Chapter 5 Analysis of financial feasibility, including sources of funds and sources of funds used. Chapter 6 Case study of investment considerations, estimation, risk assessment, return assessment A formula for analyzing sales to make more profit than you think Money is tied up with costs. The more you sell, the more you lose. Let's analyze sales and understand the problem of losses directly in this free online course! A formula for analyzing sales to make more profit than you think. Register to study for free! Click After graduation, receive a certificate from an MHA expert. Discover 3 interesting lessons as follows: Learn how to set a monthly sales budget Sales analysis to determine strategies to increase sales Strategies to increase sales Taught by Ajarn Bow Mathuros Wongpradu - More than 15 years of experience managing Thai and international brands. - Former Operation Manager of BreadTalk Thailand, Vice President of DIN TAI FUNG - Operation Director, overseeing overseas branches for the Mango Tree brand. - Director of PRCM Thailand, a consulting and setting up business for restaurant systems. Easy Profit and Loss Management Money is gone, profits are shrinking, even though you have been keeping accounts of income and expenses all along. Fix the business leaks before it goes bankrupt. Learn to do accounting in this free online course! Easy Profit and Loss Management Register for free! Click Here are 2 interesting lessons: Learn how to easily keep track of income and expenses. Filling in the income-expense table How to develop a menu to increase sales and profits There are menus that sell well but don't make a profit, or menus that do make a profit but don't sell well! No matter what, it's bad. Find a solution with a free online course on how to develop a menu to increase sales and profits. Come learn how to develop a menu that sells well, is profitable, and is appealing to customers. Register for free! Click Taught by Ajarn Tai Porachai Nitmethawong, Operation Co-Founder Facebook Page, True Friend Restaurant Page Discover 6 interesting lessons as follows: Chapter 1 What is a BCG Matrix? Including how to collect data to create a BCG Matrix, collect product data, create cost and profit data per plate, and categorize data into a BCG Matrix. Chapter 2 Promoting a high-selling and profitable menu Maintaining food standards and quality (SOP, Checklist, Audit, Checker) Developing a menu in the Star category that appeals to customers, using the menu in the Star category as the restaurant's Recommended Menu. Chapter 3: Developing a menu in the best-selling but low-profit category by reducing the cost of raw materials to increase profits and calculating the cost of raw materials from the actual amount used, including the method of developing new menus to replace menus in the Cash Cow category. Chapter 4: Developing a low-selling menu group Question Mark Category: Analyze the reasons why customers do not order these menus. Create additional media to boost sales and run special promotions to encourage experimentation. Dog Category: Consider cutting out menus and eliminating ingredients that are specific to the menu. Chapter 5: How to make a menu that makes little profit and has low sales without repeating the same menu