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Best-selling restaurant secret weapon course: Strategies to increase sales throughout the year
If you want to make your restaurant have great sales and customers come in droves, it’s not just about delicious food or just waiting for customers to come to you. You have to have good marketing, know your customers, and how to make them interested. Because these days, there are many competing restaurants in the market. But… how do you start marketing? What methods should you use to make it work? recommend Free course: “Best-selling restaurant secret weapon, strategies to increase sales all year round” By Mr. Khunaphong Techawaraprasert, Owner & Founder of the "Selling Together" page and Marketing Consultant / Restaurant System Register for free, click here Restaurant Marketing Is Easier Than You Think How? What Does the Restaurant Marketing Course Teach? What Types of Restaurants Are It Suitable For? How Will Your Restaurant Improve After Studying? Find the Answers in This Post. How is restaurant marketing easier than you think? How is restaurant marketing easier than you think? Just know the basics, understand the principles, no matter what type of restaurant we have, we can apply it. And importantly, once you know, you have to learn all the time to keep up with the world. No knowledge, no basics, you can learn, increase sales today. Course "Best-selling restaurants, strategies to increase sales all year long" Register for free, click here What does the course "The Secret Weapon of a Best-Selling Restaurant" teach you? Strategies to Increase Sales Throughout the Year What does the course on the best-selling restaurants teach you? What are the strategies for increasing sales throughout the year? There are 9 lessons in total for restaurant marketing. 9 lessons that restaurant owners should not miss! Chapter 1: 3 Reasons Why You'll Sell Better Chapter 2: 4 Factors that Customers Are Willing to Pay Differently Chapter 3: Strategies to increase your store's selling points Chapter 4: Revealing the secrets of outstanding menus, good prices, good locations Chapter 5: How to advertise to impress customers Chapter 6: 3 techniques for good service to boost sales Chapter 7: How to do promotions to sell well without losing money Chapter 8: Convenient Techniques to Double Your Sales Chapter 9: Repeat Customers with After-Sales Marketing What type of restaurant is it suitable for? What type of restaurant is it suitable for? Learn and apply it to all types of stores, whether small or large, you can increase sales. The course includes marketing ideas that restaurant owners can choose to use appropriately for their stores. Start learning now! To further develop our stores, no knowledge or background required, you can learn and increase sales today. After studying, how will restaurants improve? After studying, how will restaurants improve? Definitely better than before! Just learn and do it. Because in this course, Khun Khu, a restaurant marketing and system consultant who is an expert in restaurant development, has told us that what you will get from this course is: ✅ Learn the "fundamentals of marketing" of restaurants. ✅ Know your “strengths” and develop your store’s “weaknesses”. ✅ Create content to increase your store's sales. ✅ “Know the strategy” to create great sales throughout the year. Mr. Kunaphong, Marketing and Restaurant System Consultant, Course Instructor Mr. Kunaphong Techawaraprasert, Marketing and Restaurant System Consultant, instructor of the course “Best-selling Restaurant, Strategies to Increase Sales Throughout the Year” shares techniques, reveals secrets, creates strategies, and helps develop your restaurant to increase opportunities, increase sales, and make your restaurant sell better, have more profit, and be able to compete effectively in the restaurant market. No knowledge, no foundation, you can learn and increase sales today. Course: "Best-selling restaurant secret weapon, strategy to increase sales all year long" Register for free, click here
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Get to know the central kitchen system, a helper that franchise stores should have.
Restaurants planning to expand their branches in 2023 must start getting to know the "Central Kitchen", another kitchen system that helps control costs, control quality, and manage ingredients efficiently. Suitable for restaurants with many branches. Click to read the content. What is a central kitchen? A central kitchen is a place or factory for preparing raw materials or cooking certain foods to be delivered to various branches. The central kitchen is responsible for receiving raw materials from suppliers, cleaning, trimming, cooking, and packing them into containers to wait for delivery trucks to pick them up and distribute them to various branches. Therefore, the branches do not need to prepare their own raw materials and cook certain foods themselves, which allows the branches to work faster and also controls the standards of all the stores to be as similar as possible. How important is a central kitchen? How important is a central kitchen? 1. It helps the kitchen in the branch to reduce the workload and the staff to be less stressed because they don't have to prepare all the ingredients themselves, which gives them more time to manage the shop, take care of customers more, or even reduce the number of staff helping to prepare food by a certain amount and reduce the cooking of some menus. 2. Standard taste even if there are dozens of chefs. Although each branch's chefs have a manual and standard recipes to follow, there is still a chance of mistakes. The central kitchen can solve this problem because it can control everything, from the process of selecting ingredients to cooking. The restaurant's signature menu is therefore most suitable for cooking in the central kitchen, including secret recipes that you don't want anyone to know and can imitate, such as special dipping sauce, fried chicken marinade recipe, stir-fry sauce recipe, etc. 3. Better planning of supplier procurement and raw material management. When raw materials go to the central kitchen only, there is no need to distribute to branches and pay a lot of shipping fees. Therefore, the work between the kitchen and the supplier is easier. The branch stores do not have to check the raw materials themselves because they do not have to receive the goods directly from the suppliers. Meanwhile, the raw materials sent to the stores have already been selected by the central kitchen, making the management of raw materials easier. 4. Manage costs more effectively, especially raw material costs. The central kitchen is not only responsible for receiving and managing raw materials, but also collecting data on the raw material usage of each branch that is sent. Therefore, the central kitchen system can control the amount of raw material usage of each branch to be consistent with actual usage by looking at the statistics of raw material usage in each period of each branch, which will result in the least loss. 5. There are tangible, standardized product inspectors. The central kitchen staff is more able to inspect raw materials from suppliers correctly because they do not have to interfere with the store management process. There is also a quality control process in the entire production process and there is a process to inspect the raw materials produced before they are delivered to the branch stores. Therefore, each store will receive raw materials of the same quality. In addition, the kitchens in the branch stores do not have to stock a lot of raw materials and do not have to worry about spoilage before the time because the raw materials are made and delivered on a daily basis. 6. Distribute products with quality. Distribute products with your own transportation system or hire suppliers to help distribute products. It can be done easily as well. In this part, we can control the delivery time, determine the transportation method and receive products directly, which will be more efficient than having each branch order and deliver by themselves. And can also control the cost of shipping products. For example, a large central kitchen that meets the standards of a famous restaurant. For example, a large central kitchen that meets the standards of a famous restaurant. Starting with MK Restaurant, a famous suki restaurant with over 400 branches, there are two central kitchens in Pathum Thani and Samut Prakan, which are responsible for preparing ingredients for MK restaurants and affiliated restaurants such as Yayoi, Miyazaki, and others, totaling over 700 branches. Both central kitchens work almost 24 hours a day. Importantly, this central kitchen is where MK's secret dipping sauce is produced before being distributed to MK suki restaurants nationwide. Photo credit: https://www.instagram.com/mkrestaurant/ Thanks for the information from https://www.youtube.com/@BoomTharis Shinkanzen Sushi Shinkanzen Sushi is a sushi restaurant with prices in the tens, but sales in the billions. The chain of restaurants includes Shinkanzen Sushi, Shinkanzen Buffet, and Shinkanzen Go. There are currently 39 branches in total. The central kitchen here slices 400 Norwegian salmon per day, which are sliced by professional fish slicers to get the most fish meat. They also produce the restaurant's special sweet egg recipe and other ingredients to send to the various branches. Thanks for the information from https://www.youtube.com/@LDAWorld
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Share the recipe for stir-fried sea bass with chili and salt.
Share the recipe for stir-fried sea bass with chili and salt, a Thai dish with a strong flavor. Make it stylish by wrapping it in a Miang dish and eating it with a delicious Miang sauce. You can easily add value to this dish to your restaurant. Let's see what ingredients and how to make it. ingredient Q Fresh, frozen sea bass fillet, 500 grams 1 kilogram of crispy fried flour Palm oil for frying, 1 bottle 1 tablespoon soybean oil for stir-frying 1 tablespoon fish sauce 1 tablespoon seasoning sauce 2 tablespoons of sugar 2 tablespoons water 40 grams of red chili peppers 70 grams of fried garlic 30 grams of chopped green onions ½ teaspoon salt 1 head of lettuce 3 diced limes 1 red oak tree 100g fried or roasted cashew nuts 3 large Thai shallots, diced 1 sprig of coriander method 1. Cut the Q-Fresh sea bass into beautiful pieces, coat it in crispy flour, and fry it in a pan. 2. Then make the Miang sauce by heating a pan, adding oil, fish sauce, seasoning sauce, sugar, and water. Mix until dissolved. Then add the red chili peppers and mix again. 3. Put the fried sea bass into the pan, followed by fried garlic, chopped spring onions, red chili, and nam yai sauce. Mix well over high heat. 4. Sprinkle a little salt on top and it's done. Place on a plate and serve. Click to see how to do it in a clip.
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Urgent check: Thai restaurants: Are there too many menus? How to cut menus to reduce costs and boost sales?
The more menus, the higher the cost. In order to cut out menus that don't sell well, it helps save on raw material costs. Take the time to focus on the best-selling menus and profitable menus to sell more. Or develop new menus to replace the ones that were cut. This also stimulates interest among customers. But how do you start doing that? Let's see. Take the sales record and classify the sales for each menu item to find out which menu items sell well and which do not. 1. Take the sales record and classify the sales for each menu item to know which menu items sell well and which do not. Sales statistics: Stores that always record sales, when the sales of each menu are separated in a comparison table, will immediately know how much each menu sells each month. When collecting data for half a year or a year, we will be able to clearly see which menus sell well, which do not, or which do not sell at all. Stores that have never kept sales statistics must start recording them. If you still have your bills, try separating the old bills from the menus and counting the quantities. Then, record them in an Excel table and clearly separate them into categories. Don’t use your feelings! Use only clear data in the form of numbers! For shops that use POS machines, this will be very convenient because you can view sales reports right away and clearly report sales by period. In this section, we should consider cutting out the menus that “no one orders” and the menus that “only people order once in a while” first. Don't misunderstand that expensive menus will sell for high profits. Let's delve deeper into the "menu costs" first. 2. Don't misunderstand that expensive menus will sell for high profits. First, delve into the "menu costs". Drill down to the cost before deciding to cut it out. Many times when we see an expensive menu, we can't bring ourselves to cut that menu out because we understand that the expensive menu will sell for a high profit. Which is not true! What we need to look at is not the selling price but the actual profit of that menu. We need to calculate the cost from the actual ingredients used or find the Yield value of the ingredients first and then calculate the total cost again ( click to read and study about calculating Yield ) When we have the real cost, we will see the real profit of each menu. When we compare them, we will see which menu has the least profit and how much profit when compared in percentage and amount. But!!! Don't cut anything yet because there are still many factors in deciding. Use the BCG Matrix formula to group store sales. 3. Use the BCG Matrix formula to group sales in the store. By taking the information obtained from cost-profit calculations and grouping the menus into 4 groups: 1. Cash Cow High sales, low profits 2. Star, high sales, high profits 3. Dogs Low sales, low profits 4. Question Marks Low sales, high profits At this point, we can consider cutting out the Dogs category of menu items, as they are not profitable and are not popular with customers, and choose to keep the other 3 categories of menu items. Additional planning is as follows: - Menus in the Cash Cow category have high sales and low profits. These are menus that sell consistently, so keep them but don't present them too much. - Menus in the Star category are menus that the restaurant must emphasize especially or be promoted to the restaurant's regular menu that must be tried. - As for the menu in the Question Marks category, it is usually an expensive menu or a special menu that few people order but has a high profit. This should be categorized in the special food category. It may require more sales promotion than before. (Click to study the BCG Matrix) Redesign the menu to look wow 4. Adjust the new menu to look Wow. In addition to cutting out menus that do not sell well, the menu book should also be reorganized. The simple principle is that if you want to sell a menu, the picture of that menu must be large, prominent, and look delicious, with a clear name and price, and use the BCG Matrix categorization principle to help. - By selecting the best-selling menu items from the Star and Question marks categories, as the main page of the menu. Try to arrange the menu items in these 2 categories on the “Recommended Food” and “Special Menu” pages, with beautiful illustrations and clear prices. Arrange them at the beginning of the menu book, which will encourage customers to order them first. Most of the menu items on this page should not take long to prepare, because if many tables order at the same time, there is a high chance that they will not be able to finish them in time. They should be menu items that are available throughout the season, not menu items that require ingredients only during certain seasons. The menu items should be priced differently and should not be divided by price level in any one category. - The Cash Cow menu is placed on a lower page with beautiful illustrations, but may be smaller. Menus in this category are usually inexpensive, easy for customers to order, and do not take long to prepare. Learn about menu design in the course “Design a Menu to Win Hearts and Generate Income Like a Pro” by Ajarn Tai Pornchai Nitmethawong, a guru in the food business and Co-Founder of the Facebook Page “Puen Tae Restaurant” and “Restaurant Consultant”. Learn for free! Only for Makro members. Click.
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Bring the products to a great discount! Find special promotions for Makro HoReCa Academy members from 10 leading brands.
Promotion terms and conditions • Promotion period: 8 March – 18 April 2023 only at all Makro branches. • This sales promotion is for Makro HoReCa Academy members, food and beverage entrepreneurs who successfully apply for Makro HoReCa Academy membership before 15 February 2023 only (the date customers apply for membership is based on the database of Siam Makro Co., Ltd. only). • Promotions are only for participating products and brands. • The company reserves the right not to provide compensation in any case. • Discounts in this promotional promotion cannot be exchanged, changed or redeemed for cash. • We reserve the right to change the conditions without prior notice. • Conditions are as determined by the company in all cases.
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Special discounts on ARO products
Members of Makro Horeca Academy, food and beverage entrepreneurs Get it for free! ARO product discount coupon worth 80 baht when purchasing participating ARO products worth 1,500 baht. Press to receive a discount from the Line @makro-mha channel. Terms and conditions for using discounts at payment points at all Makro branches Only for Makro HoReCa members, press to receive a discount from the Line @makro-mha channel. Show discount barcode along with Makro member card before payment. Discount period 8 Mar 2023 – 18 Apr 2023 Limited right to use discount 1 right/ 1 Membership number/ 1 Receipt/Promotion period Value Discount 80 Baht to be used as a discount for purchasing participating Aero products 1,500 Baht and up/receipt The discount can be used at all Makro branches. The discount is a privilege of each member. It cannot be transferred, exchanged or given to others and cannot be exchanged for cash. In the event that the customer does not comply with the conditions mentioned above, the company reserves the right not to refund the discount in any case. Siam Makro Public Company Limited reserves the right to use discounts from screen captures or images copied from the actual discounts that appear in the application in all cases. Siam Makro Public Company Limited reserves the right to change the conditions without prior notice. The conditions are as determined by the company.
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Sharing recipes from famous chefs, Chef Tu and Chef Yuki.
Good news! For business owners looking for new menus to bring into their restaurants that are not the usual recipes, don't waste time testing them because today 2 expert chefs who have won awards and competed in countless cooking competitions are here to share recipes for pickled mackerel salad with yuzu, abalone congee, and crispy grilled salmon with teriyaki sauce, Kurobuta black pork steak with basil sauce. From Chef Tu - Saengthian Singhkaew, a Japanese chef with over 12 years of experience competing and consulting for famous restaurants, the winner of the professional category in the Makro Horeca Challenge 2022. And Chef Yuki - Thiraphop Kesawapitak, a Japanese food consultant, has more than 16 years of cooking experience, has won many competitions and awards, and is one of the final 5 in TOP CHEF Thailand SS3. Don't wait, you can share this recipe for selling or eating yourself in this post! Pickled Saba Fish Salad with Yuzu Pickled Saba Fish Salad with Yuzu Orange: A delicious appetizer that will make anyone who tries it want to eat the next dish. ingredient 1 mackerel Ingredients for Saba Marinade Aro Sushi Seasoning Sauce 500 ml. (chilled) Concentrated Yuzu Juice 200 ml. 1 tablespoon hondashi Lemon, cut into half or about 5-6 round pieces Ingredients for Nam Pla Megachef fish sauce 50 ml. 70 ml lemon juice Coconut sugar 80 grams Concentrated Yuzu Juice 50g Seasoning powder 5 grams 20 grams of thinly sliced red chili peppers 15 grams of chopped Thai garlic (without the skin) Shallots lemon grass Kaffir lime leaves White turmeric peppermint apple Muscat grapes Queen tomatoes Click to see how to prepare Saba, Saba marinade and make Saba pickle salad. Abalone Porridge Abalone Porridge, Korean style porridge, rich in many nutrients, high in protein, collagen and low in calories, suitable for health-conscious people. ingredient Cleaned abalone (without shells) 20 pieces Water 1200 ml. Shoyu Takumi 150 ml. 50 grams of sliced old ginger Ingredients for making porridge Broken jasmine rice 200 grams Water 1000-1500 ml. 1/4 tsp salt 2 pandan leaves Click to see how to stew abalone and abalone porridge. Grilled salmon with crispy skin, teriyaki sauce, Kurobuta pork steak, basil sauce Grilled salmon with crispy skin, teriyaki sauce, Kurobuta black pork steak, basil sauce, a variety dish with spaghetti served with salmon, a delicious steak recipe, definitely filling. ingredient Salmon steak cut into small pieces, 170 grams Kurobuta black pork neck 130 grams 70 grams of pasta Ingredients for making teriyaki sauce Ginger 10 grams Galangal 10 grams Lemongrass 10 grams 10 grams of makrut lime leaves 10 grams of coriander root 10 grams of Thai spring onions Teriyaki sauce, Aero brand, 300 grams 100 grams of white granulated sugar Ingredients for making basil sauce Aero brand stir fry sauce 150 grams 2 tablespoons of sugar 1 tablespoon MSG Pork flavor seasoning powder, 1 tablespoon 100 grams of water 100 grams of chopped onion 10 grams of chili 10 grams of garlic 40 grams of basil leaves Click to see how to prepare Teriyaki Sauce, Basil Sauce, How to make Grilled Salmon with Crispy Skin in Teriyaki Sauce and Kuroba Pork Spaghetti with Basil Sauce.
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It's not just "come 3, pay for 2". Share ideas to increase sales for barbecue restaurants.
Gather ideas to help increase sales for barbecue restaurants, whether they are buffet restaurants or set menu restaurants. In this era of fierce competition among barbecue restaurants, they have to compete with Korean barbecue restaurants that are gaining popularity and where customers’ purchasing power is just recovering. Let’s see what the restaurants with good sales are doing. 1. Add special menus to attract customers, especially seasonal menus. For example, oyster, enoki mushroom, Alaska crab stick festivals, or dessert menus such as mango sticky rice only during the summer. This helps customers feel the restaurant's attention and helps the menu look diverse and not completely the same throughout the year. It also helps create content to promote the restaurant during every festival. 2. Launch a promotion to stimulate sales on days when sales are low. Monday to Thursday are days with fewer customers. Having a good promotion will help attract customers, such as a special weekday buffet promotion from 259 to 199 baht, or offering a small-sized set of food at a low price, such as a small grill set for 199 baht, making it easier for customers with low purchasing power to access it. If any restaurant can't think of anything or doesn't want to spend a lot on promotions, try giving away a free large bottle of soda per table on weekdays. This can also attract customers. 3. Special menus can be ordered separately from the buffet. These are menus that go well with grilled food, but they must be truly special menus made from the ingredients available, such as salmon salad, shrimp in fish sauce, grilled pork ribs with sauce, etc. These special menus usually have a higher profit per dish than the buffet set. If you promote good sales, you will gain a lot more profit. Or it could be special ingredients that need to be ordered separately, such as ribeye steak, salmon, expensive meats. These can also increase profits. 4. Sell other foods during the break. For example, a barbecue pork shop opens from 4 pm to 10 am. In the morning and evening, in addition to preparing ingredients, the shop still has free time. Therefore, the shop sells buffet noodles from 10 am to 2 pm. This is another way for the shop to increase its income if the employees can manage their working hours. 5. Anything that sells can be sold as well. Some shops have a special menu of Korean fish sauce marinated dishes. So the shop increased sales by making shrimp and salmon marinated in fish sauce in boxes and selling them through delivery apps. Or some shops have roast duck jade noodles in boxes for customers passing by to buy and sell online as well. In addition to the special menu, some shops make bottled dipping sauces for sale. Or shops that can develop Korean fried chicken menus that are normally given away in the shop until it becomes a kiosk selling in front of the shop and has expanded into a franchise at present. 6. Beautiful shop, cool concept, customers want to share, want to show off. Recently, we have started to see many barbecue restaurants starting to decorate their shops with concepts more and more. It does not focus on eating a lot, just getting value for money, such as shops that have a camping atmosphere, like sitting and grilling in a tent on the beach, or decorating the shop to look beautiful, with unique photo corners, attracting both customers to come and try the food and take pictures to post on social media. 7. Loyalty cards are essential. Not only will they help customers come more often, they will also make customers feel like they are getting a profit back from the restaurant. Try using the promotion "come 10 times, get 1 free" with a buffet restaurant that offers a per-person fee, or if the restaurant offers set menus, use the method of eating according to the specified price to receive 1 point. When you have 10 points, you can exchange for 1 set menu or exchange for a 10% discount card for life. This will win the hearts of many customers. 8. Don't forget! Promote your shop through media. Whether you're launching a new promotion or making your shop look beautiful and eye-catching, don't forget to advertise your shop on social media. You can't just hope for reviews from customers. - At the very least, you should have a store page to introduce and promote your store on Facebook. - You should post on Google Business so that customers can easily find information about your business, including reviews and a map. If you have time, try learning about how to make TikTok. It will help your shop become more well-known. Learn more in the free online course. “TikTok Marketing creates famous shops with great sales in TikTok style”
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Techniques to increase restaurant profits after the long holiday season ends
Songkran Festival and long holidays have passed. Restaurants are entering a period of sluggish business, sales are dropping sharply. Why is this happening? Let's understand and find ways to cope with the reduced income after the festival, along with techniques to increase profits for the restaurant during a period when customers' purchasing power is shrinking. Find a reasonably priced menu or organize a small promotion to strengthen the team. 1. Find a reasonably priced menu or organize a small promotion to strengthen the team. It can be observed that after the Songkran Festival is the period when sales drop sharply because the tourist and family customers have already had their fill of delicious food and large meals during the Songkran Festival. Therefore, after the festival, customers’ purchasing power decreases and they have to save more. Therefore, introducing economical menus or promotions for small meals for 1-2 people at a lower price may help stimulate sales, such as the 189 baht super value promotion or the 299 baht set meal promotion for a couple, etc. After the festival, there is less travel time. #Delivery promotions help increase sales. 2. After the festival, there is less travel time. Delivery promotions help increase sales. Because in the past, customers traveled frequently, went out frequently, especially many customers who had been through a pent-up period for a long time. When the time came to travel less because it was time to work, live a normal life, stay home more, and go out to eat less, the promotion for delivery would help a lot. If you also do marketing through online media, such as having customers add you on LINE or follow your Facebook page, it will help remind you not to forget about your shop. If you do continuous marketing during Prime Time (mealtime), you will be able to sell continuously. Time-based promotions increase sales better than discounts that can be applied at any time. 3. Time-based promotions increase sales better than discounts that can be used at any time. Things with a limited time are usually more exciting. According to psychology, people tend to use them in time. Unlike promotions with no time limit, people tend to think that they can get it for a while and there is no rush. Try to observe the flash sale period, which people are very interested in. For example, the “Line Man App” has a limited-time discount code. Hurry up and get it! And there is usually a condition that the coupon cannot be used during xx:xx hrs. - xx.xx hrs. and clearly states the expiration date. For restaurants, you can try to have a buy 1 get 1 free promotion only during a specific period of time. This will help attract more customers. Thank you for the discount code image from the Line Man app. If the restaurant's main menu is delicious, don't add a new menu yet. 4. If the restaurant's main menu is delicious, don't add a new menu yet. Many restaurants often take the opportunity of the New Year to launch new menus and adjust the old ones, which is a good idea. If it is a re-engineering of menus that do not sell well, add new menus that should sell well instead. But if the old menu is still okay, or if only a few old menus are cut, and there are still many best-selling menus left, it is better not to launch a new menu during this period. Because customers may be addicted to the old menu and not open to trying the new menu, it will result in us bearing the cost of the new menu. Do not forget that new menus, new ideas, new ingredients, all cost more. If you are not really ready, it will drag down the profit. Don't forget! Collect customer data to help indicate the direction and trends of the store. 5. Don't forget! Collect customer data to help indicate the direction and trends of the store. I believe that in the past period, many shops may have been so busy that they forgot to collect customer information. In fact, this is very important in planning this year's work. Any shop that has collected information throughout the year will be able to analyze what customers like and dislike, when they use the service the most, what is the average sales per table, what should be removed or added to help sell well, what promotions customers like the most? This information will help indicate the direction and trends of the restaurant very well. If any restaurant has not started yet, start today. Start by observing customer behavior, what they like or dislike, collecting sales data for each menu, or even bringing in a POS system to help, which would be great. Don't forget to follow up on the promotion results. Can it really boost sales? 6. Don't forget to follow up on the promotion results. Can it really boost sales? Should I continue or create a new promotion? No matter what you plan, don't forget to plan and evaluate the results. The same goes for organizing promotions. The first thing to understand is that promotions interfere with costs and profits. For example, a price reduction means sacrificing profits to increase sales. A free gift means cutting profits from something to increase overall sales. Therefore, you must always evaluate the results of promotions. Some promotions help increase sales for the store, but there is no profit left. That means we planned incorrectly from the beginning. Cancel the promotion before it hurts more. It is normal for restaurants to sell less after the festival or after a long holiday. Sales are sluggish, customers' purchasing power is lower, but the restaurant still has to find income all the time. Therefore, in addition to the techniques mentioned above, you should plan to collect sales during Prime Time as much as possible as a reserve fund during the period when sales are not good, so that you do not have to worry about the restaurant's expenses, and plan to be ready for the next festival.
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4 ideas to add value to your smoothies to boost sales
It's so hot, smoothies are sure to sell well. Come level up your shop and increase the value of your smoothies so that your sales can skyrocket! It's not just smoothie shop owners, other restaurant owners are adding Thai-style fruit smoothies to their menus or making smoothies with yogurt. It can also be made as a special menu during the summer. Caption on coffee cups is trending!!! 1. Caption on coffee cups is hot!!! Clear glasses, glasses with a shop logo printed on them, or glasses with the customer's name written on them may seem ordinary. Try writing a caption or drawing a picture on the glass. Customers will definitely say "Wow!!!" This method can be used both at the store and for delivery. Try writing a playful, funny caption, a little joke, to create a smile throughout the day, such as: - Coffee without milk isn't as bitter as you not caring. - This cup of coffee is strong and hits the spot. Which cup will win your heart? Find a caption and prepare it. Or if anyone has more talent, they can draw pictures, such as the Yant Cafe, which caters to the spiritual people by drawing Yant pictures on glasses. Thanks for the picture https://www.facebook.com/kaewprodcafefanpage/ https://pakmud.com/coffee-captions/ https://www.facebook.com/yantcafe/ Add toppings. You can add a little or a lot for a fancy look. 2. Add toppings. You can add a little or a lot. It's great if you want something fancy. Smoothies are already beautiful in color, but if you add toppings, it can increase their value even more. And if you arrange them well, put in lots of toppings, and design the colors to be bright and beautiful, it won't be difficult to attract attention because anyone who sees this magnificence must stop and look! And it's easier to persuade them to buy. The toppings mentioned here can be jelly, cookies, fruits, chocolate, small pieces of cake, donuts - they can all be put in. Photo credit: https://bit.ly/44aP7AE, https://bit.ly/3V9PgAi, https://bit.ly/3n9jwyM Design a colorful menu that you can take photos of to show off and create a difference. 3. Design a colorful menu that you can take photos of to show off and create a difference. Or create a difference with beautiful colors, such as a two-colored smoothie, top and bottom, so customers can mix it themselves, or squeeze chocolate sauce or caramel sauce to create a pattern on the side of the glass before pouring the smoothie in. In points 2 and 3, what follows is that when our shop's smoothie menu is beautiful and unique, customers will want to show off and take pictures to post on social media, making it easy to get free media. It would be great if you could encourage customers. Or there is an additional discount when customers take a photo with the store name tag, add a store hattag, or help review the store on Facebook or Google My Business. Photo credit: https://bit.ly/41OcG0D, https://bit.ly/446vIRv Create new experiences for customers 4. Create new experiences for customers. Have you ever had customers come to your restaurant but can't think of a menu, even though your restaurant has a lot of menus to choose from? Try having activities for customers to play. Create a new experience for customers, such as for those who get bored easily, having a wheel for them to spin and test their luck without having to think by themselves, or throwing a target to aim for their favorite menu. What's more, it's creating a great memory. It's creating a good relationship between the shop and the customer. Next time, the customer will definitely come back. Don't forget! The shop will survive if our business creates positive interactions with customers so that customers remember the shop and come back to use our services continuously. Thanks for the picture https://www.ilkafranz.com
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What makes a fine dining restaurant special compared to other restaurants? What do you need to do if you want to open one?
Fine dining restaurants are widely broadcasted through various social media, making it easier to reach customers and more popular. They are not restaurants that seem distant like before. In addition, many restaurants have adjusted their menus and prices to make them more accessible to customers. If entrepreneurs who are passionate and interested in opening a fine dining restaurant need to prepare, let's find out in this post. What is a fine dining restaurant? What is a fine dining restaurant? Fine dining is a dining experience that emphasizes providing the best dining experience to customers with quality food and excellent service. Fine dining restaurants prepare every menu with meticulousness, from the selection of ingredients to the presentation. The menu served will be complex, requiring meticulous preparation and cooking, and beautifully decorated dishes, along with polite service and luxurious restaurant decorations. It can be said that every detail, whether it is sight, taste, smell, or sound, has been designed to fit the dining experience of the customers. Many fine dining restaurants still have a dress code for customers and you must always make a reservation before receiving service. Fine dining is served in both A La Carte and course menus, depending on the restaurant. The beginning of fine dining The beginning of fine dining Fine dining originated in France in the 1780s, starting with a soup kitchen that evolved into a luxurious French restaurant. Soon after, Swiss hotelier César Ritz and renowned French chef Auguste Escoffier opened a restaurant at the Grand Hotel of Monte Carlo, the first restaurant to offer "luxury accommodation and fine dining under one roof." The concept later spread throughout Europe and eventually to America. Photo credit: https://bit.ly/3mKXHFG, https://bit.ly/40uV60j I want to start a restaurant in this style. How should I prepare? I want to start a restaurant in this style. How should I prepare? In addition to understanding the basics of opening a restaurant, including location, target group, team management, kitchen management, marketing, investment, etc., you also need to understand the specific characteristics of fine dining restaurants that are different from general restaurants, such as menus that are of higher quality than general restaurants, resulting from combining cooking with good quality ingredients or rare seasonal ingredients, combined with creativity to create delicious, premium-tasting food. Waiters are well-trained and have higher service standards than general restaurants. And of course, fine dining will be much more expensive than regular restaurants, which will come with very high customer expectations. Try starting by finding information about fine dining restaurants or studying related courses and try using the services of 2-3 fine dining restaurants first to study and understand more. Open 3 locations of fine dining Thai food restaurants that we recommend you try. Open 3 locations of fine dining Thai food restaurants that we recommend you try. R-Haan Restaurant, a Michelin Star restaurant with 2 stars for 4 consecutive years by Chef Chumphon Chaengphrai, is an ancient Thai restaurant serving both local and royal recipes. It is another restaurant that proves that fine dining is not limited to Western food. For details and to reserve seats, please contact: https://www.r-haan.com/ Photo credit: https://www.facebook.com/RHAANThai/ Bolan Shop Bolan is a fine dining Thai restaurant that uses only high-quality ingredients from Thailand, including agricultural products. The restaurant's menu changes according to the season, and the meticulous preparation and plating are considered traditional Thai works of art that can be eaten. For details and to reserve seats, please contact: https://www.bolan.co.th/ Photo credit: https://www.bolan.co.th/ , https://www.instagram.com/bo.lan_essentially_thai/ Saneh Jaan Shop Saneh Jaan Shop (Saneh Chan Shop) It is the definition of authentic Thai food in a luxurious contemporary Thai atmosphere. It offers a la carte and course meals, as well as outside catering and vegetarian options. For details and to reserve seats, please contact: https://sanehjaan.com/ Photo credit: https://www.facebook.com/sanehjaan/ messageImage_1679037759531.jpg 390.08 KB Another thing that we often see in fine dining menus is the beautiful and delicate plating. All of this is designed by professional chefs or professional food stylists. This type of plating can be done by general restaurants as well, helping to add... The charm of food attracts customers to take pictures and post them on social media. Come learn about Fine Dining plate arrangement with the course “Food Stylist: Beautiful Plates Make Millions” by Chef Prachan Wong-Uthaiphan, Owner Chef of Meal & More and Assistant Director of the Competition Thailand and International, Thai Chefs Association. Study for free!!! Start studying at
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3 healthy menus with 10 imported ingredients, easy to make, has a selling point, good price
Healthy food is considered "It's medicine." As Hippocrates, the father of medicine, once said, “Let food be your medicine, and medicine be your food.” And after the COVID-19 pandemic, the International Food Information Council, a non-profit organization in the United States, conducted a survey on food and health. 54 percent of all consumers and 63 percent of people aged 50 and over chose food and beverages based on health rather than taste and price. Wow! This way, our restaurant must catch the trend of healthy food, please the health-conscious people. And if the ingredients are fresh, imported from one of the best production sources in the world, such as Australia, it will attract more customers. Let's see what healthy menus our restaurant can make. Brunch style sandwiches It answers the lifestyle of the new generation who like to eat Brunch style food by combining breakfast and lunch into one meal for convenience and speed. However, Brunch can be a special meal eaten in a chill atmosphere, such as hotels and restaurants that usually organize Brunch only on Sundays or holidays, with breakfast and lunch combined for guests to serve themselves. “Sandwich” is another popular menu item sold in brunch shops because it is not too heavy and is healthy. No matter how much you are in a rush, it is easy to eat and you can eat a variety of vegetables. Especially since our shop is near the BTS and office area, this menu item is a must-try for office workers to sell in the morning, afternoon, and evening. Plus, add a lot of toppings to increase your selling point! Use mixed Asian-style salad vegetables, carrots imported from Australia, topped with Pressed salad dressing as ingredients and ingredients in the sandwich. We guarantee that customers will get to eat fresh vegetables, delicious salad dressing, and another delicious meal. Don’t forget to add cuteness with food wrapping paper to shape the sandwich so it is easy to hold and eat, and also increase its value. Choose to buy and use - Asian mixed salad - Carrots imported from Australia - Dressing Press From all Makro branches or order online at Makro Pro. Click Yogurt Bowl: Cool and refreshing but not fattening Want to maintain health but like sweet drinks, ice cream, or cool, refreshing snacks? Yogurt bowls are definitely a good substitute. They're delicious and healthy. Most importantly, you have to choose fresh products, and especially imported ones. The quality is guaranteed. The healthiest yogurt is Greek yogurt. It's popular to add fruits like grapes, strawberries, and bananas, and add crunchy toppings for energy with cereal. Choose to buy and use - Farmer Union Natural Greek Yogurt - Seedless grapes imported from Australia - Sanitarium Weetbix Cereal From all Makro branches or order online at Makro Pro. Click Australian Sirloin Steak with Black Pepper Sauce #Healthy and filling main dish A must-try menu for meat lovers. The best steak menu must be the Australian steak neck, which is soft and delicious. We guarantee that every table will order it. It is a unique selling point that makes the restaurant different. It is also delicious with pepper steak sauce. You can open the bottle and use it. The taste is consistent like the original recipe. Choose to buy and use - Prime Meat Australian Pork Neck Steak - Fountain Pepper Steak Sauce From all Makro branches or order online at Makro Pro. Click
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Share the recipe for soft rice with thick eggs, stir-fried mussels with lime and yellow chili.
Share the recipe for #SoftRice with Scrambled Eggs and Stir-fried Clams with Lime and Yellow Chili. A very satisfying and filling menu. Cook soft jasmine rice, top with fragrant scrambled eggs, and top with spicy stir-fried clams. It's the best combination. Try making it a special menu for lunch. When customers want it fast, a single dish is the best. Let me tell you that this menu sells well at shops. Let's see what ingredients and how to make it. ingredient 165 grams of cooked rice 2 eggs, size 2 Carnation evaporated milk 15 grams Frozen clam meat 60 grams 15 grams minced garlic 10 grams of chopped yellow chili 5 grams of lemon juice 5 grams of granulated sugar Fish sauce 3 grams 15 grams of oyster sauce Ground pepper 0.5 grams 2 grams of fried basil leaves sprinkled on top Vegetable oil for cooking 20 ml. Salt for eggs 0.5 g 1 tablespoon water method 1. Beat the eggs together, then add the evaporated milk and salt and mix again. 2. Heat a pan until hot, add oil, then add beaten eggs. Use chopsticks or a spatula to stir until set. 3. Pour the eggs onto the cooked rice and set aside. 4. Use the same pan, add oil, heat it up, then add yellow chili and minced garlic. Stir-fry until chili and garlic are cooked, then add clam meat. 5. Season with oyster sauce, fish sauce, and sugar. Ground pepper and lime juice are the final touches, poured over the eggs and topped with crispy basil leaves. You can watch how to do it in a clip here.
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Share the recipe for soft-shell crab stir-fried with curry powder.
Share the recipe for #Soft-shell crab stir-fried with curry powder, a famous seafood menu at restaurants or large restaurants. Soft-shell crabs are easy to eat and go well with fragrant spices. Anyone who tries it will be impressed. You can make it a recommended menu at your restaurant. Let's see what ingredients and how to make it. ingredient 2 frozen soft-shell crabs, Aero brand 40 grams of wheat flour Vegetable oil for frying 300 grams Vegetable oil for stir-frying 30 grams Onion 40 grams Curry powder 5 grams 15 grams minced garlic 150 grams of evaporated milk Coconut milk 40 grams Oyster sauce 30 grams Fish sauce 25 grams Seasoning sauce 5 grams 5 grams of granulated sugar Ground black pepper 8 grams Chili oil 50 grams 40 grams of spring onions 30 grams of celery Red chili peppers 30 grams 3 chicken eggs method Making soft-shell crabs 1. Defrost frozen soft-shell crabs, Aero brand, then cut into pieces. 2. Coat the cut crabs in flour. 3. Heat a pan with oil over high heat for frying. Add the crab and fry until cooked through. Making curry powder stir fry 1. Heat a pan over medium heat. Add vegetable oil for frying. Add onion and fry a little. Add curry powder and fry until well blended. Add minced garlic. 2. Add evaporated milk, coconut milk, stir a little, then add seasonings: oyster sauce, fish sauce, seasoning sauce, sugar, ground black pepper, stir to combine. 3. Add chili oil and simmer until thick. Add spring onion, celery, red chili and mix well. 4. Beat the eggs with chili oil until well blended. Pour into the prepared pan. Stir at low speed. Turn off the heat. 5. Pour the mixture over the fried soft-shell crabs and serve. You can watch how to do it in a clip here. Click.
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Collection of pork liver recipes, delicious and healthy
Pork liver Simple ingredients but full of benefits! Both children and adults can eat it, including pregnant women should eat it because it has "protein" to help build strong muscles for children and "iron" that the body always needs to help build blood cells, reducing the risk of anemia. Those who get tired easily and are exhausted should not miss it. It also helps brighten the skin. It's unbelievable that this ingredient, which we see everywhere, can reach many customer groups, including health-conscious customers. Any restaurant that doesn't have liver on the menu, you should hurry up and get it. Today, MHA shares 10 recipes from liver menus, bringing an army of deliciousness from professional chefs. For anyone who wants to buy good quality, safe, and hygienic liver, you can buy pork liver at Makro or at Makro Click. Stir-fried Liver with Onions Stir-fried Liver with Onion Menu Pork liver with a hint of butter goes well with onion. Served with French bread, it's incredibly delicious. ingredient Pork liver 500 grams Aero compound butter unsalted 30 g. Fresh milk 350 grams 100 grams of onion Paprika 5 grams 3 grams of salt Ground pepper 2 grams 3 grams Italian parsley Embak House French Baguette 50g 3 grams of clean water method 1. Cut the liver into thick slices. 2. Soak the liver in milk for about 1-2 hours. Then wash the liver and drain the water. 3. Heat a pan with butter and fry the sliced onion until it becomes translucent. 4. Add the prepared pork liver and stir-fry until the liver is cooked. Then add the paprika, add water, cover the lid and reduce the heat to low. 5. Continue to stir-fry until the water starts to dry up. Turn off the heat. Scoop into a plate and sprinkle with chopped parsley. Click to read the full recipe. Boat noodles Boat noodle menu, ancient recipe, rich and well-rounded taste, delicious for Thai people, definitely a best seller. ingredient Boat noodle soup ingredients 12 liters of plain water 2 kilograms of pork ribs 2 cinnamon sticks 5 star anise flowers Lemongrass (roasted) 50 grams Galangal (roasted) 80 grams 20 grams of celery root Radish (sliced) 600 grams 1 tablespoon white peppercorns (crushed) Seasoning sauce (green cap) 80 grams 80 grams of dark soy sauce 25 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 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 100 grams of fresh pork blood Coconut milk 250 grams Making noodle soup 1. Measure water into a pot for making boat noodle soup. Add the pork ribs and turn on high heat. 2. Roast cinnamon and star anise in a pan. Roast lemongrass, galangal, and crushed celery in a pan over low heat. 3. Wrap the roasted herbs and white peppercorns in a thin white cloth and tie it tightly. 4. Combine all measured seasonings in a mixing bowl (green cap seasoning sauce, fermented bean curd, soybean paste, fermented bean curd pulp, pickled garlic water, pickled garlic pulp) 5. Scoop out the blood clots and bubbles that float up from the boat noodle pot. 6. Season the noodle soup by adding chopped daikon, salt, granulated sugar, the ingredients prepared in step 4, pandan leaves, Ros Dee soup cube, pork flavor, Ajinomoto Plus MSG. 7. Mix fresh pork blood and coconut milk together. Pour into a pot. Click to read the full recipe for marinated pork, chili paste sauce ingredients, pork marinating method, and chili paste sauce making. Stir-fried Liver with Bean Sprouts Stir-fried Liver and Bean Sprouts Menu is easy to make and sell. Plus, you get the benefits of bean sprouts, which are quite nutritious. ingredient Pork liver 200 grams 7 grams of garlic Bean sprouts 50 grams 15 grams of chives Aero brand all-purpose stir-fry sauce, 30 grams Ground pepper 2 grams method 1. Heat a pan over medium heat, add oil, and stir-fry garlic until fragrant. 2. Add pork liver and stir-fry with garlic. When the liver starts to cook, add bean sprouts and chives and stir-fry. 3. Season with Aero multipurpose stir fry sauce. Stir fry until everything is cooked. 4. Scoop the stir-fried pork liver and bean sprouts onto a plate and serve. Click to read the full recipe. Traditional Tom Yum Noodles Traditional Tom Yum Noodle Menu, rich flavor, fragrant Tom Yum and sour lime juice, delicious and definitely filling. ingredient Noodles 60 grams Bean sprouts 25 grams 15 grams of morning glory Boiled pork neck, 5 grams Boiled pork liver, 5 grams Boiled pork heart, 5 grams Boiled pork intestines, 5 grams Round fish balls 15 grams 10 grams of fried fish balls mixed with shrimp 10 grams of fried fish sticks 3 grams of dried shrimp Peanuts 5 grams 2 grams of spring onions Coriander 2 grams 2 grams of sawtooth coriander 15 grams of lemon 3 grams of chili powder Seasoning 20 grams 5 grams of fried pork rinds with garlic Minced pork, 20 grams 3 grams of pickled mustard greens Pepper 0.5 g. Broth 150 ml. method 1. Fry the fried shrimp balls and fish sticks until they are a nice color. Then cut the fish sticks into thin pieces. Boil the fish balls and put them in a container. 2. Boil noodles in boiling water with bean sprouts and morning glory. Place in a bowl and mix with fried garlic oil, seasoning, and lime juice. 3. Place the meat and meatballs in a bowl, then sprinkle with chili powder, peanuts, dried shrimp, pepper, and sprinkle with vegetables. 4. Ladle the soup into a bowl and serve. Click to read the full recipe. Minced pork and pork liver soup Minced pork and pork liver soup menu, served with hot steamed rice, suitable for children and adults. ingredient Minced pork 100 grams Pork liver 50 grams Ginger 5 grams 1 pickled plum 1 tablespoon pickled plum juice 600 ml of plain water 4 shiitake mushrooms Seasoning powder, Aroysure, pork flavor, 1/3 teaspoon Knorr Pork Broth Cube, 1 cube 1/8 teaspoon pepper 15 grams of celery 10 grams of spring onions 1 teaspoon fried garlic method 1. Season minced pork with Aroysure seasoning powder, pork flavor. Mix all ingredients together. 2. Bring water to a boil, add Knorr Pork Soup Cube, followed by ginger, pickled plum juice, pickled plum. 3. Use a spoon to scoop the minced pork into the pot, followed by the mushrooms, pepper, pork liver, boil until boiling, add the spring onions and celery. 4. Ready to serve, sprinkled with fried garlic. Click to read the full recipe. Pork blood soup Pork blood soup menu is another menu that is still popular with customers. It is sold as a profession. ingredient Pork blood soup (quantity per serving) Broth 200 ml Soft pork 40 grams Bouncy pork 40 grams Pork blood cubes 60 grams Morning glory, plucked leaves, 20 grams Bean sprouts 20 grams 5 grams of fried garlic 5 grams of pickled mustard greens 2 grams of pork rinds Ground pepper 1 gram Soup Ingredients Ros Dee Soup Cubes 12 Cubes 12 liters of plain water method Making soup - Bring a pot of soup to a boil, add in the seasoning and soup cubes, and stir until dissolved. Making pork blood soup 1. Boil the bouncy pork until cooked. Then scoop the tender pork and pork blood cubes into a basket and boil until cooked. Then add the morning glory and bean sprouts and boil in a pot of soup. 2. Pour into a bowl, add pork balls, ladle soup over it, sprinkle with fried garlic, pickled mustard greens, pork rinds, ground pepper, and it is ready to serve. Ingredients and method for making soft pork, bouncy pork Click to read the full recipe. A satisfying noodle soup A menu of Kao Lao Chu Jai or noodles without noodles that we are very familiar with. It is usually eaten with rice. This recipe is full of ingredients and the fragrant soup really makes you hungry. ingredient 70 grams of bean sprouts 30 grams of morning glory Boiled pork neck 15 grams Boiled pork liver 15 grams Boiled pork heart 15 grams Boiled pork intestines, 15 grams Round fish balls 45 grams 30 grams of fried fish balls mixed with shrimp 15 grams of fried fish sticks 6 grams of dried shrimp 15 grams of peanuts 4 grams of spring onions Coriander 4 grams 4 grams of sawtooth coriander 30 grams of lime 6 grams of chili powder Seasoning 40 grams 10 grams of fried pork rinds with garlic 40 grams of stir-fried minced pork 5 grams of pickled mustard greens Pepper 0.5 g. Broth 300 ml. method 1. Blanch bean sprouts and morning glory, then place in a bowl. Mix with fried garlic oil, seasoning, and lime juice. 2. Place the meat and meatballs in a bowl, then add chili powder, peanuts, dried shrimp, pepper, and sprinkle with vegetables. 3. Ladle the soup into a bowl and serve. Click to read the full recipe. Fried Liver with Garlic and Pepper Fried Liver with Garlic and Pepper is another popular menu that is easy to sell. The aroma of garlic makes you hungry. ingredient Pork liver 500 grams 20 grams of vinegar 30 grams of tapioca flour Three friends ready to cook 5 grams 5 grams of granulated sugar Seasoning powder 10 grams Ground pepper 2 grams 15 grams of light soy sauce Oyster sauce 15 grams 200 grams of oil 80 grams of Thai garlic method 1. Cut the liver into thick pieces and place in a mixing bowl. 2. Pour vinegar into the liver and knead for about 2-3 minutes. Then rinse with clean water several times until the liver is clean. 3. Pour in tapioca flour and 150 grams of water, knead with the liver, then soak for 1-2 hours. When the time is up, wash the liver and drain. 4. Season the liver with soy sauce, oyster sauce, seasoning powder, sugar, pepper, and three flavor seasonings. Mix well and set aside. 5. Pound the Thai garlic and then fry until golden yellow. Scoop out and set aside. 6. Use the same oil, add the liver and fry until cooked as desired. Scoop it up and place it on a plate. Sprinkle with fried garlic. Click to read the full recipe. Sweet Liver Sweet Liver Menu, one of the most spicy Isan dishes, high in iron. Or if any restaurant wants to sell something spicy, adding this menu would be great. ingredient Pork liver 200 grams 30 grams of shallots 5 grams of parsley Mint leaves 5 grams 5 grams of spring onions 5 grams of chili powder Fish sauce 20 grams 30 grams of lemon juice 3 grams of granulated sugar Seasoning powder 5 grams 10 grams of roasted rice 3 grams of fried dried chili method 1. Cut the pork liver into bite-sized pieces. 2. Add water or broth to a pot, bring to a boil, then add the pork liver and stir-fry until cooked, then remove from heat (do not overcook or the liver will become hard). 3. Season with fish sauce, roasted rice, chili powder, seasoning powder and lime juice. Then add sliced shallots, sliced coriander and sliced spring onions. Mix well. 4. Scoop into a plate and garnish with fried chili and mint. Click to read the full recipe. Stir-fried pork liver with cauliflower Stir-fried Pork Liver with Dried Lime Flower. Dried lilies are high in vitamins and fiber. Plus, this menu requires few ingredients. Both children and adults can eat it. Restaurants that serve food or curry rice should have this menu on their menu. ingredient Pork liver 200 grams 150 grams of fragrant flowers 10 grams of garlic Aero brand all-purpose stir fry sauce, 35 grams Ground pepper 1 gram 20 grams of clean water method 1. Heat a pan over medium heat, add oil, and stir-fry garlic until fragrant. 2. Add pork liver and stir-fry with garlic. When the liver starts to cook, add chopped shallots and stir-fry until well combined. 3. Season with Aero brand multipurpose stir fry sauce, then add water and stir fry until everything is cooked. 4. Scoop into a plate and serve. Click to read the full recipe.
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Thai Street Food, Bib Gourmand award for 4-5 consecutive years from Michelin Guide, our restaurant can do it.
There are restaurants that prove that Thai street food serves up to standard by presenting quality food that has been carefully prepared. Many restaurants have received the BIB GOURMAN, which must be a favorite of Michelin inspectors. And not just one year, but 4-5 years in a row. For these restaurants, we will see the #MichelinMan licking his lips symbol posted at the restaurant. Let's see which restaurants can inspire restaurant owners like us. Lim Lao Ngow (Yaowarat Branch) Lim Lao Ngow (Yaowarat branch) is a noodle shop that has set standards. A legendary shop that has been passed down for more than three generations. The family's secret recipe has impressed customers for more than 60 years. The taste of the homemade fish ball noodles and fish dumplings is definitely worth the wait in line. The shop's fish balls are made from pure fish meat, no flour mixed in. The texture is soft and bouncy, delicious with the authentic taste of fish. Lim Lao Ngow has received the MICHELIN GUIDE Bib Gourmand award for 5 consecutive years: 2018, 2019, 2020, 2021, and 2022. Thank you for the information and pictures: https://guide.michelin.com/.../lim-lao-ngow-china-town , https://www.facebook.com/limlaongoworiginal.official/photos , https://shellshuanshim.com/.../article/2019/09/09/limlaongoa Jakki Restaurant Jak Kee Restaurant, a Rad Na restaurant, has also received awards. Rad Na with Beef and Rice Vermicelli from Jak Kee Restaurant is a must-try. The Rad Na menu has a fragrant aroma from the wok, showing the skill of the experienced chef. Order Rad Na with Crispy Fried Wontons and Fish Balls to add a crispy texture. Eat it with a rich Rad Na sauce. I must say it's awesome! It's not just the beef Rad Na, but there are also a variety of ingredients to choose from, including chicken, pork, shrimp, fish, and Rad Na with soybean sauce for you to try as well. Jakki Restaurant has been awarded the MICHELIN GUIDE Bib Gourmand for 5 consecutive years: 2018, 2019, 2020, 2021, and 2022. Thank you for information and pictures: https://www.facebook.com/ChakkiOfficial/?locale=th_TH, https://guide.michelin.com/th/th/bangkok-region/bangkok/restaurant/chakki , https://th.tripadvisor.com/Restaurant_Review-g293916-d3715926-Reviews-Chak_Ki_Phattakhan-Bangkok.html Kimpo Fish Porridge Shop Kimpo Fish Porridge Shop has raised the standard of porridge shops. Anyone who passes by Chan Road and Charoen Krung Road must be struck by the large fish hanging in front of Kimpo Fish Porridge Shop. This shop is a famous and delicious shop with a long-standing reputation for over 70 years. The highlight is the delicious soup made from pork and fish bones, the rice porridge that is boiled until soft and tender, the fish meat is boiled and prepared with great care, so there is no fishy smell left. There are many fresh ingredients to choose from, such as sea bass, grouper, sardines, shrimp, squid, oysters, fish eggs, fish skin, fish belly. You can choose to add more or order from the recommended menu. Anyone who opens a rice porridge shop, upgrade your shop now! Kimpo Fish Porridge Restaurant has received the MICHELIN GUIDE Bib Gourmand award for 5 consecutive years: 2018, 2019, 2020, 2021, and 2022. Thank you for the information and pictures: https://guide.michelin.com/th/th/bangkok-region/bangkok/restaurant/khao-tom-pla-kimpo , https://www.facebook.com/Khaotomplakimpo/?locale=th_TH Ongtong Khao Soi Restaurant Ongtong Khao Soi Restaurant, award-winning local food Want to eat northern food? You don't have to go far to eat northern food with authentic Chiang Mai flavors. A northern restaurant with a lovely atmosphere, true to its name, Ongtong, which in northern dialect means lovely soft yellow. Here they serve northern food as a single dish, a quick meal, so you can eat deliciously quickly without having to eat it as a khantoke. The recommended menu here is Khao Soi, simmered with various herbs and spices until it is rich. The menu in the restaurant is inherited from my grandmother's recipe, focusing on northern food in Chiang Mai style and using ingredients sent directly from Chiang Mai. Ongtong Khao Soi Restaurant has received the MICHELIN GUIDE Bib Gourmand award for 4 consecutive years: 2019, 2020, 2021, and 2022. Thank you for information and pictures: https://www.facebook.com/ongtongkhaosoi/?locale=th_TH, https://mgronline.com/travel/detail/9610000106384, https://www.ryoiireview.com/article/michelin-giud-bkk-ryoii/ Jae Oh Shop Jae Oh Shop, a shophouse shop that has also won awards The Mama Oho hot pot menu is full of ingredients. There are many toppings to choose from, such as minced pork, mixed seafood, or add special toppings like crab. Just looking at it makes your mouth water. It has become a trend with a large and magnificent menu. It is beautiful to take pictures and is very popular with the online world. And you can't go at any time. This menu is only sold after 11 p.m.! And you have to wait in line. At Jae Oh, there are many more top menus. Most of them are Thai-Chinese style. But what makes them different is the use of quality ingredients and excellent cooking skills. Each dish is perfectly delicious. Popular menus such as crispy fried tofu with garlic, delicious duck rice soup, and crispy pork, which is Jae Oh's special recipe, are not to be missed. Je O Restaurant has received the MICHELIN GUIDE Bib Gourmand award for 4 consecutive years: 2019, 2020, 2021, and 2022. Thank you for information and pictures: https://www.facebook.com/RanCeXow/?locale=th_TH, https://www.kinraideewa.com/ran-jo/, https://guide.michelin.com/.../bangkok/restaurant/jay-oh Baan Pad Thai Restaurant Baan Pad Thai Restaurant, an award-winning Pad Thai restaurant The star dish of the restaurant is definitely Pad Thai, which the chef focuses on using a variety of ingredients. The Pad Thai here has a complex flavor but is perfectly delicious. The highlight menu is the Pad Thai with Grilled River Prawn, which comes with a whole river prawn. The chewy noodles are soaked in a stir-fried sauce that has more than 20 types of seasonings and spices, perfectly seasoning the flavors and textures. The Pad Thai here has up to 6 ingredients to choose from, including giant river prawns, crabs, giant crabs, grilled river prawns, grilled pork, grilled chicken, and there is also a vegetarian version. The Pad Thai uses soft and chewy Chan noodles, which is the best type of thin noodles for Pad Thai. Baan Pad Thai Restaurant has received the MICHELIN GUIDE Bib Gourmand award for 5 consecutive years: 2018, 2019, 2020, 2021, and 2022. Thank you for information and pictures: https://www.facebook.com/baanphadthai/?locale=th_TH, https://guide.michelin.com/.../restaurant/baan-phadthai, https://www.edtguide.com/content/eat-selected/460173 See less Pad Thai Fai Taluh Restaurant (Dinso Road Branch) Pad Thai Fai Taluh (Din So Road Branch) Fai Taluh has won the award for 4 consecutive years. It can't be a Pad Thai shop, let me tell you that it's definitely different from the Pad Thai I've eaten before because the signature menu that other Pad Thai shops don't have is Pad Thai with fire through the grilled pork. Chef Andy Yang uses quality ingredients, stir-fries fresh and serves it hot. The Michelin Guide website even said that the aroma of charcoal grilled pork wafts up to your nose even before entering the shop. And you'll also get a new experience, be amazed by the style of stir-frying with fire through it for sure. If you can't find the shop, follow the sound of the pan being knocked and the fragrant smell! Pad Thai Fai Taluh Restaurant has received the MICHELIN GUIDE Bib Gourmand award for 4 consecutive years: 2019, 2020, 2021, and 2022. Thank you for information and pictures: https://www.facebook.com/padthaifaitalu/, https://guide.michelin.com/.../restaurant/eat-pad-thai See less
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Share the secret of Thai Street Food that has lasted for 5 decades, passing the business on to children and grandchildren.
Inviting you to taste and look at 4 street food restaurants that have been selling for more than 50 years, passed down from generation to generation. How do they do it so sustainably? If our restaurant wants to survive long-term like this, what should we do? Hongyok Roast Pork Rice Shop, Nakhon Pathom Hongyok Roast Pork Rice Shop, Nakhon Pathom Opened for over 100 years, on the side of Phiphit Prasat Road, along Khlong Ong Phra Pathom Chedi. A roadside shop that is always full of customers. They have to give out queue cards. Some people wait for hours. Why has it lasted so long? The unique roast pork recipe has been passed down from generation to generation, including the roast pork sauce, pork grilling oil, and the chili and soy sauce, which are unlike any other shop. The restaurant has never reduced the amount of food, even though the ingredients have become more expensive, so they have to raise the price, and it is still considered very cheap when compared to the amount received. Customers have passed down from generation to generation, and from locals to the general public, it has become a must-visit restaurant if you visit Phra Pathom Chedi. Photo credit: https://bit.ly/3HeJ04G, https://bit.ly/3V3qD8g, https://bit.ly/3HcGVWQ Fried noodles with chicken, Suan Mali style, by Jay Keng & Jay Ngim Fried noodles with chicken, Suan Mali style, by Jay Keng & Jay Ngim Opened for almost 60 years, currently in its third generation, stir-frying chicken and noodles bowl by bowl. Stir-frying noodles with traditional charcoal stove, high heat until sparks fly. This is the secret to making fragrant noodles, crispy on the outside, soft on the inside. Why has it lasted so long? Traditional ancient recipes and methods, made bowl by bowl, meticulous in every bowl, combined with good quality ingredients, maintaining the shop's standards in every bowl. I have been evicted many times, but I have not given up. Even if I have to move, I have to move to sell. I have moved to many places until I got to the present place. But customers still come to eat because of the restaurant's secret recipe, which is like no other, and the delicious, traditional taste. Photo credit: Facebook: Chicken Fried Noodles, Jay Keng, Jay Ngim, https://bit.ly/43YSU42, https://bit.ly/3LvGlWU Patongo Sueay Patongo Sueay Patongo, which has captured the hearts of customers for more than 5 decades, from the original Patongo shop in Thewet-Bang Lamphu in the grandfather and father's generation, to the famous Michelin Guide Patongo shop in Yaowarat by the 3rd generation heirs, until now, the 4th generation has started to learn the work process in order to continue the business. Why has it lasted so long? The flour and frying recipe that has been passed down for over 50 years gives the taste of fried dough sticks that are delicious and not oily. The shop has never changed the recipe. But it has evolved to include custard toppings and many other flavors, and to please health-conscious people with grilled fried dough sticks with less fat. Change the presentation format to be more modern to appeal to the new generation who like to take photos and post them on social media. Photo credit: Facebook: Patonggo Savoey Yaowarat Go Ang Pratunam Chicken Rice Go Ang Pratunam Chicken Rice It has been in business for almost 60 years, since the grandfather's generation until the present, the 3rd generation. From a chicken rice shop in Pratunam area, it has expanded to 5 more branches, including opening 5 more branches abroad, both in Japan and Singapore. Why has it lasted so long? In the past, I also sold other types of food, but chicken rice was the best seller, so I decided to focus on chicken rice alone, which worked! People were very into it, especially people who had just finished going out at night. A unique recipe for chicken rice and dipping sauce that does not need to be adjusted in order for customers to receive the same taste because customer trust is important and trust has been passed down from generation to generation. Just adjust the working system at the shop, adjust the kitchen format to make it easier to work, adjust the branding to look more modern, but still firmly maintain the identity of the shop. The key is to set higher goals with each release, from increasing sales each month by opening later than other stores, to expanding branches both domestically and internationally. Photo credit: Facebook: Go-Ang Pratunam Chicken Rice Conclusion Conclusion To be sustainable in the long run, the taste must be truly delicious. People who eat it must be addicted and trust it every time they eat it. What is already good does not need to be adjusted, especially recipes that have been popular among consumers for a long time, both the recipe and the cooking method. However, it can be further developed or a new menu can be created from the original, adding more options for new customers. The quality of each menu must be up to standard and must be as delicious as before in order to attract existing customers back and bring new customers into the restaurant. Focus on what you are good at, thoroughly understand the menu you are selling, try and make mistakes until you find the perfect recipe, then pass it on to the next generation by demonstrating and teaching them how to do it every step of the way. Communication is important for passing on business from one generation to the next. The older generation should try to open their minds to listen to the ideas of the younger generation because times have changed. As for the younger generation, sometimes they have to take action to show that what they think is really good before the older generation will accept it. Thanks for the information from - #Matichononline - #PerspectiveTV - #Thairath
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Sharing the recipe for crispy ruby bingsu, a refreshing dessert to cool down.
Share the recipe for crispy ruby bingsu. A refreshing dessert menu that is cool and refreshing. A combination of Thai-style crispy rubies and shaved ice, Bingsu, with the aroma of smoked coconut milk. Let me tell you, it's a perfect match. Any shop that serves it this summer is guaranteed to sell well. Let's see what ingredients and how to make it. ingredient 500 ml of plain water 1 bunch of pandan leaves 500 grams of white granulated sugar 1 teaspoon jasmine scent Amphawa smoked coconut milk, 500 ml. 1 teaspoon salt Red syrup 500 ml 100 grams of fresh butterfly pea flowers 230 grams of diced water chestnuts 300 grams of tapioca flour 500 grams of crushed ice or small cubes method 1. Start making pandan syrup. Boil water and add pandan leaves. When the water boils and the pandan leaves start to wilt, add white sugar and jasmine scent. 2. Make the topping. Place a pot on the stove, add Amphawa brand smoked coconut milk, add salt, stir until it is cooked, then turn off the heat. 3. Make crispy ruby. Diced water chestnuts, soaked in red syrup and fresh butterfly pea water to get a beautiful color. 4. Strain to get only the water chestnuts, then coat with tapioca flour. Use a sieve to filter the water chestnuts and sift out excess flour. 5. Boil in boiling water for about 3 minutes over medium heat. When cooked, it will float to the surface and become translucent. Scoop it out. 6. Blue framed ruby with butterfly pea flowers. Do the same as steps 3-5. 7. Take the concentrated pandan syrup and coconut milk and blend them with ice until smooth to make bingsu. 8. Arrange in a cup, put crispy ruby on the bottom, scoop the coconut milk bingsu on top, and top with crispy ruby on top. Serve immediately. Click to see how to do it in a clip.
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Precautions you need to know before investing in opening a coffee shop
Coffee shops are a business that has a chance of success quickly, but there is also a chance of failure if you do not plan your business well in advance. Let's check out the list of 7 things to be careful about before opening a coffee shop because in this era, you have to think carefully about what you invest in. Whatever you can be careful about, you have to be careful. Be careful not to use the wrong type of equipment. 1. Be careful not to use the wrong type of equipment. Budget-friendly coffee makers, are they really effective? Many people think that if you have a small budget, investing a little is not wrong. However, if you buy a small coffee maker (home use) and sell it to customers in a community, and there are continuous customers, a home use coffee maker may not meet the requirements because it cannot brew continuously for a long time, resulting in poor coffee taste and customers not buying again, which also affects the cost of unsold coffee beans. Don't understand the ingredients 2. Don't understand the ingredients Let's start with coffee first. Each coffee variety has a different taste and aroma, as well as a different price. Coffee lovers will know this well, and each type of customer likes different coffee. A good coffee variety with a strong taste is suitable for office workers or working people. A weak coffee is suitable for general customers or students. In addition to coffee, you also have to look at other ingredients such as milk, sweetened condensed milk, sugar, and ice, which must be selected to be appropriate for selling coffee, not just based on preferences. Setting the price of coffee before checking the target group of the shop is wrong! 3. Setting the price of coffee before checking the target group of the shop is wrong! We need to make the price of coffee consistent with the target customer group and control the cost of coffee to be consistent with the selling price again. This is to get coffee that has both price, quality and taste that the target group is willing to pay for, better than setting the price in advance. For example, if we set the price of coffee very low because we are afraid that it will not sell, causing us to reduce the quality of the coffee to control the cost, even though the target group in the area has relatively high purchasing power and focuses on drinking strong, fragrant coffee. This may also be a chance that it will not sell. Good location does not always mean good sales. 4. Good location does not always mean good sales. We often hear that a good location is a location with a lot of people passing by and will have a higher chance of selling than other locations. This is not always true. A good location for a coffee shop must be a location where the target group can pass by, can easily stop by to use the service, and has no direct or indirect competitors. This type of location is very difficult. Try finding a secondary location and focus on meeting the needs of customers in that area. For example, choose a location near an educational institution, focus on decorating the shop in a cute style, taking beautiful photos, not strong coffee, and adding blended drinks and snacks. This will have a higher chance of selling. Don't think that marketing or building your identity isn't important. 5. Don't think that marketing or building your identity is not important. These days, even push cart shops have to create their own identity and do marketing because coffee shops are a highly competitive business with many competitors in the market. Customers are always ready to buy from other shops instead. Therefore, creating an identity to make people remember is very important. In addition to the shop name, customers must also remember the shop's highlights, whether it's through the shop's decoration, the taste of the drinks, or the shop owner's unique characteristics. As for marketing, it will help our shop have a better chance of selling, make it easier for them to open up and try our services, and come back to buy coffee from our shop again, such as doing a point collection promotion, a promotion of 10 get 1 free, etc. Investing too much in store decoration 6. Investing too much in store decoration Spent a lot of money decorating the shop to make it look beautiful, intending to attract a large number of customers to come take pictures and check in, but forgot that customers might come to take pictures only once and never come back again. If it's a shop in a tourist area that focuses on the turnover of new customers, decorating the shop beautifully will help with this. But if it's a shop that relies on regular customers, try decorating just right and save the budget for promotions and advertising media, which will be more useful. Lack of cost-profit management plan 7. Lack of cost-profit management plan Because the cost of a coffee shop is not fixed and there are always unexpected things happening at any time, such as new competitors that require more budget for promotions, increasing employee wages according to government policy, rent that keeps going up and never down, etc., not including the cost of raw materials that are always adjusted. Therefore, planning profit-loss is very important, including estimating the time to pay back the investment. Equally important is making financial statements each month to see the operating results and plan the shop management correctly. It may seem a bit difficult, but it’s not too difficult for those who are serious about opening a coffee shop. Or if you want to learn more, try studying the course “Open a Coffee Shop to Make Money” by Ajarn Benyapa Naowarn, a coffee making instructor and 4-time barista champion, nicknamed the “Cooking Witch” and owner of the Benyapa Coffee Academy coffee making school. Click here to learn.
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Secrets of delicious international noodles
If we talk about 'noodles', it can be said that it is a favorite menu of many people. It is considered a very popular menu, easy to make, easy to sell, you could say it is sold almost everywhere. We will invite you to travel around the world and experience noodles from many countries. What is the secret to the deliciousness of noodles from each country? Maybe it will be a creative idea to expand on the delicious idea for noodles at your shop. You can buy ingredients for making noodles at Makro or Makro Pro: www.makro.pro Thank you for the information and pictures. https://chillchilljapan.com/dictionary/japanese-noodles/ https://krua.co/cooking_post/vietnam-noodle-soup https://web.facebook.com/KTOThailand http://laksa-singapore.blogspot.com/2014/12/blog-post.html https://web.facebook.com/people/Burmese-noodle-shop-Pahurat/
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Share the recipe for stewed chicken and bitter melon noodles.
Share the recipe for stewed chicken noodles with bitter melon, another noodle menu that many noodle lovers like to eat. The chicken is soft and tender, the soup is well-rounded, and the aroma of spices is fragrant and delicious. Customers will definitely come back for more. Let's see what ingredients and how to make it. Soup Ingredients 2,000 grams of chicken legs 12 liters of water Instant noodle soup, concentrated, thick, brand: Fa Thai, 1 packet Radish 500 grams Bitter melon 500 grams 40 grams of dried shiitake mushrooms 110 grams of palm sugar Stewed Chicken and Bitter Melon Noodles Noodles 75 grams Stewed chicken leg (1 leg) 120 grams Stewed shiitake mushrooms, 30 grams Stewed radish 20 grams Stewed bitter melon 30 grams Chicken blood 45 grams 30 grams of kale 10 grams of bean sprouts 10 grams of fried garlic Broth 200 grams Vegetable side dish 5 grams of parsley 10 grams of sliced bitter melon method 1. Put 12 liters of water in a pot and add the chicken legs. 2. When it starts to boil, add the radish, bitter melon, and dried shiitake mushrooms soaked in water until soft, followed by the concentrated instant noodle soup, Fa Thai brand. 3. Simmer for about 45 minutes, being careful not to let it boil too hard. When the time is up, add the palm sugar and continue to simmer until the sugar dissolves. 4. Then scoop out the vegetables and set aside. Continue to simmer for another 15 minutes until the chicken legs are soft and tender. 5. Boil the chicken blood until cooked. Scoop it up and put it in a bowl. 6. Boil the noodles, bean sprouts and kale and put them in a bowl. 7. Put bitter melon, mushrooms, radish and chicken legs in a bowl. 8. Scoop about 200 grams of soup into the bowl, sprinkle with fried garlic, sliced bitter melon and chicken blood. 9. You can also sprinkle with chopped parsley as you like. You can watch how to do it in a clip at: https://youtu.be/Z5zyCCFBFcQ
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Share quality ingredients, direct from New Zealand! Discover A Taste of New Zealand, created with heart, fresh from New Zealand.
Share quality ingredients, shipped directly from New Zealand. Because good ingredients help enhance the taste of food to be more premium. What are the advantages of New Zealand food products? Safe, non-toxic Tasty, naturally delicious Premium quality, select premium quality Natritious is complete with nutrition. Ethical, honest and ethical Shop for ingredients at Makro near your home or Makro Pro: www.makro.pro Mussels Baked with Cheese Mussels Baked with Cheese A European-style menu that should be in your restaurant because it is easy to make, does not take long, and can be served to customers quickly. It can be an appetizer before the main course, including parties or as a menu in the buffet line. Just have "Sanford New Zealand Mussels", fresh, clean, low-calorie, and "Mainland Edam Cheese", low-fat cheese, and put the New Zealand mussels on top. It smells delicious and perfect! Shop for ingredients at a Makro near your home or Makro Pro. 1. Sanford Frozen New Zealand Half Shell Mussels Size L 2. C Products Frozen New Zealand Half Shell Mussels Size L 1 kg. CheesePlate CheesePlate, also known as a cheese board, has become popular in the West and has made its way to Thailand. It allows for a mix of side dishes and cheese. It usually consists of crackers, cold cuts, dried berries such as raisins, dried candberries, jam, nuts, pickled fruits, and sweet and sour fruits such as grapes, apples, pears. Introducing the sweet and sour, crispy and delicious “Jazz Apple” from New Zealand orchards and a variety of cheeses. Both texture and taste are the heart of the cheese board. - “Mainland Tasty Cheese” has a slightly crumbly texture and a fairly strong cheese flavor that goes well with the crackers in this tray. - “Mainland Vintage Cheese” is a hit with customers who love rich-tasting, dense cheese. - “Mainland Edam Cheese” has a soft and light texture, low fat, and is delicious without worrying about calories. Shop for ingredients at a Makro near your home or Makro Pro. 1. Apple Jazz 2. Mainland Tasty Cheese 3. Mainland Vintage Cheese 4. Mainland Edam Cheese Mascarpone Apple Crumble Torta Mascarpone Apple Crumble Torta Coffee shops, cafes, don't miss this dessert menu because it is a combination of crunchy almond crumble and soft cream cheese from Italian-style "Ta Tua Mascarpone" and "Gala Apple". From New Zealand, it has white flesh, a sweet taste that is quite sweet, and a fine texture. It is used as a filling between layers. It is extremely delicious. Shop for ingredients at a Makro near your home or Makro Pro. 1. Mascarpone eye 2. Gala Apple Apple Pie Apple Pie Customers will be amazed by this juicy apple pie menu, wrapped in crumbly dough, and covered with apples in a woven dough that looks like a basket, in an American style, but it will definitely please Thai customers. It is suitable for selling during special festivals or as a promotion with drinks in the shop. Customers will definitely love it. Introducing quality apples imported from New Zealand. 1. Ruby Star Apple: Beautiful deep red skin, crisp, juicy flesh, sweet and sour taste. 2. Pink Lady Apple: Pinkish-red skin, firm and crisp flesh, sweet and sour taste, juicy. 3. Envy Apple has firm flesh and a sweet and fragrant taste. Shop for ingredients at a Makro near your home or Makro Pro. Apple Creme Brulee with Ice Cream Topping Apple Creme Brulee with Ice Cream Topping A cooling menu that meets the needs of our customers by changing from smooth creme brulee to a texture made from apples, a fruit that is easy to find. It is delicious and refreshing with a crunchy texture. Even more so when topped with cold ice cream and caramel sauce, it is even sweeter, more fragrant and refreshing. Introducing quality apples imported from New Zealand. 1. Apple Breeze, fresh, crisp, sweet and delicious. 2. Sonya apples are large, with beautiful skin. They are sweet and crispy when eaten fresh, fragrant and delicious. Shop for ingredients at a Makro near your home or Makro Pro.
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Know Before You Invest! Including Another Side of Business That Owners Don't Want to Talk About
Insiders want to get out, outsiders want to get in. The restaurant business is one of them. Many people may think that it is an easy business, buy and sell, and make a profit easily. But in reality, it is not as easy as you think. Including another perspective of the restaurant business, the dark side that makes business owners have headaches and heartaches. It sells well, but there is no money left to save. It really exists. 1. You can sell, sell well, but there is no money left to save. It really exists. Many restaurants are like this, even though they have a constant stream of customers, can barely keep up, can barely sell, but at the end of the month, after deducting expenses and employee wages, there is almost no profit. This is caused by many reasons, such as not truly understanding food costs, not looking at operating costs, some restaurants do not manage ingredients well enough, do not weigh, measure, or let a lot of ingredients go to waste, not to mention poor kitchen management, which causes food to be served slowly or with errors, resulting in even more wasted food and money. Resign and immediately open a shop. Be careful of running out of reserve funds. 2. Resign and immediately open a shop. Be careful of running out of reserve funds. This is the dream of salaried employees who are bored with their old working lives and want to quit their jobs to be their own boss. But what is often found is that shop owners often forget that for a shop to survive for a long time, they have to go through trial and error, do marketing, and build an identity, all of which takes some time. Therefore, it is important to have at least 3-6 months of reserve funds in case the worst case scenario is that you cannot sell. You will still have enough capital to solve the shop's problems. In conclusion, if you do business but lack cash flow or reserve funds, be careful of failure! The subordinate is fine for three days and sick for four days. No advance leave is required. 3. The subordinate is fine for three days and sick for four days. No advance leave is required. Being a shop owner doesn't mean you have to do everything yourself. Just managing the shop, controlling the budget, and promoting the shop is already very hectic. Hiring employees to help with the work is still necessary. If you get good employees, it's good. But if you get bad employees, who are absent, leave, don't notify in advance, or are sick so often that they can only work a few days, the work will definitely not progress. Therefore, another skill that shop owners must have is personnel management. Raw material prices are increasing every day. 4. Raw material prices increase every day. But restaurants cannot raise prices immediately. Raising prices will affect sales. If they raise prices again in three or four days, there will be no customers this time because customers themselves do not have that much purchasing power. And customers will definitely not be happy if they just raise prices as they please. What they need to do is to go back to managing ingredients better than before, reduce unnecessary losses, find new suppliers, or find something to replace that is more economical but with the same quality. The better the location, the more expensive the rent. But if you choose a cheap location, you are afraid that the shop will not survive. 5. The better the location, the more expensive the rent. But if you choose a cheap location, you are afraid that the shop will not survive. This is a difficult decision to make because rent is an expense that must be paid every month. Will you pay more and hope for high sales each month? Or will you pay more and not have to worry about sales too much? Or will you find other ways to sell through other channels, such as delivery apps or online. In some cases, you have to give in, get your rating down on delivery apps, or get negative reviews. 6. In some cases, you have to accept being downgraded in delivery apps or given negative reviews. Because it really can't be helped, such as late delivery due to overflowing orders, sudden out of stock and having to cancel orders, or many other unexpected reasons. Dealing with these issues requires experience and constant research. Dealing with various restaurant taxes 7. Have to deal with various types of restaurant taxes. Just selling each day is tiring enough. At the end of the month, you have to keep track of sales, collect all sorts of bills, and calculate taxes each round. If sales exceed 150,000 baht per month, you have to submit a VAT report. In addition, there are land taxes, signboard taxes, and customs taxes in the case of importing raw materials or equipment from abroad. Facing all sorts of uncontrollable insults 8. Facing all sorts of uncontrollable insults Of course, service work must encounter many types of customers, both customers who are happy with our service and customers who have complaints or are dissatisfied with any aspect. If it is a constructive criticism, the shop will accept it and make improvements. However, in some situations, even if it is not the shop's fault, or there is a situation of cursing with vulgar and violent words that may spread to social media, it is something that the shop must find a way to deal with and even accept! Because we cannot provide service to satisfy every customer. But we must always adhere to quality standards and good service. Because everything is “cost/profit” 9. Because everything is "cost/profit" Every ingredient, every piece of equipment costs money. You can't just let it rot and go to waste. The cost will definitely be sunk. For example, the cost of water, electricity, and gas, especially electricity and gas, are much more expensive than before. You can't just raise the price of food as you please. You don't know if the rent will increase or not. You also have to deal with the depreciation of kitchen equipment, including the "pan" which deteriorates faster with use. The better it sells, the sooner you have to buy a new one. Actually, owning a restaurant is not that difficult. There are as many successful people as there are people who quit. If you want to be successful, you have to study and gain knowledge, understand numbers, and gain a solid understanding of finance and marketing. I guarantee you will succeed.
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MHA announces special price product promotions for MHA members only!
MHA tells you about a promotion!! Shop owners who are looking to buy things for their shops, we have a good promotion to tell you about. This great price is only available for Makro customers who sign up for MHA before July 26, 2023. Available today at all Makro branches. Promotional price from today - 22 August 2023 only!
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US Beef Bacon Wrap - Easy to make, good profit, with ingredient coordinates
Share an easy-to-make wrap roll recipe that will increase sales in no time. Plus, the taste is delicious without having to test it often with a recipe from Chef Pik Phanu Wiriyapongsukitch, Siam Food Corporate Savoury Chef. Ready to introduce premium ingredients at affordable prices, enhancing the delicious taste. Prime Meat, a unique frozen sliced American beef belly, soft, fragrant, and rich in flavor: bit.ly/3rfyk0B McCormick Chili Pepper BBQ Sauce enhances the taste of the ingredients to be delicious and well-rounded: bit.ly/3NFNqE4 McCormick Vintage Smokehouse BBQ Sauce: bit.ly/3O9jAJH Schreiber Grated Parmesan Cheese : https://bit.ly/3ptiKxR Cello Parmesan Cheese Reserva: https://bit.ly/3JH8Q2c Shop at Makro or Makro Pro: www.makro.pro
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MHA tells you about a promotion! Special price products for MHA members only.
MHA tells you about a promotion!! Special price products for MHA members only. This great price is only for Makro customers who sign up for MHA before August 9, 2023. Available today at all Makro branches. Promotional price from today - 5 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 9 August 2023 only. Promotion from today - 5 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.
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Sharing recipes for 3 styles of French fries
Share a recipe to welcome National French Fries Day or National French Fries Day on July 13 of every year. The origin of French fries came from Belgium in 1781. Because the weather was so cold that it was impossible to catch fish, potatoes were used to create the French fries menu that we are familiar with. For anyone who wants to get ideas from French fries and create new menus, MHA has recipes to share. French fries with Belgian beef stew Carbonara French Fries Mexican French Fries Nachos Ready to introduce quality, convenient French fries such as Aero, Farm Frites, McCain, MY and Safepack for customers to choose from. Just tear open the bag and fry. Get the delicious taste of real potatoes in every bite. Shop at Makro or Makro Pro: www.makro.pro Belgian Beef Stew French Fries Belgian Beef Stew French Fries Recipe Click for ingredients Ready to recommend quality ingredients Aero Frozen French Fries, Straight, 10 mm, 2 kg. And Farm Fritz Frozen French Fries, Straight, 10 mm, 2 kg pack. method 1. Season the beef neck with salt and black pepper, mix well and coat with wheat flour. 2. Heat oil, add the floured beef neck meat and grill over high heat until the meat is cooked. Add sliced onion, diced carrot, diced celery, crushed garlic and tomato puree. Stir-fry until the ingredients are well combined. 3. Add the grilled beef neck meat. Pour Belgian dark beer into the pot and simmer until the alcohol almost evaporates. Add the beef stock, bay leaves, fresh thyme, black pepper and a little salt. Simmer for about 15-20 minutes. 4. Fry French fries at 175 °C for about 10-12 minutes in palm oil for frying. 5. Scoop the stew onto the fried French fries, then sprinkle with yellow mustard and sprinkle with coarsely chopped Italian parsley. Ready to serve. Carbonara French Fries Carbonara French Fries Recipe Click to see ingredients Ready to introduce the ingredients Aero Frozen French Fries, Straight, Small, 7 mm, 2 kg. Tear open the bag and fry right away. No need to waste time defrosting. And McCain Spiral Potatoes 500 grams, selected quality potatoes, add a fun twist to the French fries menu very well. method 1. Fry straight French fries in oil for about 5-7 minutes at 175 °C. 2. Heat oil in a pan and fry the bacon, then add the finely chopped onion and sliced mushrooms. Stir-fry over high heat until the mushrooms are cooked. Add the chicken stock and cooking cream. Season with a little salt and black pepper and sugar to taste. Simmer until thickened and turn off the heat. 3. Add grated Parmesan cheese and grated Mozzarella cheese. Scoop onto the fried French fries and sprinkle with coarsely chopped Italian parsley. 4. Ready to serve with fried French fries. Mexican French Fries Nachos Mexican French Fries Nachos Recipe Click to see ingredients Ready to introduce the ingredients Safepack Frozen French Fries, Wavy, 12 mm, 2 kg pack MY French Fries, wavy, large pieces, full flavor method 1. Fry French fries at 175 °C for about 10-12 minutes in palm oil for frying. 2. Heat a pan with vegetable oil, stir-fry the minced meat over high heat, then add smoked paprika, cumin powder, stir-fry the spices together, add diced onion, diced tomatoes, jalapeno peppers, stir-fry until cooked. 3. Add canned red beans, black olives, a little salt, ground black pepper, white sugar, chopped coriander. Mix the ingredients together and place on the fried French fries. Sprinkle with grated cheddar cheese. Bake at 180 ° C for 5 minutes. 4. Ready to serve with French fries, topped with sour cream and chopped green onions.
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Tips for choosing fish, shrimp, and squid, along with tips for eliminating fishy smells
Fish, shrimp, squid must be selected correctly and must be washed to remove the fishy smell! Seafood is a favorite menu for many people and is a menu that generates sales for many restaurants, especially Thai restaurants. Of course, there are many menus that use seafood ingredients. #Selecting seafood such as fish, shrimp, squid must have a technique for selecting and using it because seafood is expensive. Therefore, before buying them to cook, we should study how to choose them before buying them to make sure that we will get fresh ingredients and the smell of fish, shrimp, squid, if they are not washed well and there is no technique to remove the fishy smell, it may make the menu look unappetizing. Techniques for selecting and using Techniques for selecting and using fish Eyes must be clear and not cloudy. Red or bright pink gums Fish scales do not fall off, body is shiny The meat is firm and when pressed lightly with your finger, the meat will not be indented along with your fingerprints. No foul smell shrimp The shrimp head and body must be firmly attached to each other. The shell and flesh are firm and not soft and mushy. Clear eyes and no foul odor The head and body do not change color to black or red. squid The eyes must be clear and not cloudy, with the pupils clearly visible. The head and body of the squid must be firmly attached to each other. The squid tentacles are intact and not rotten or mushy. No foul smell Choose to buy fish, shrimp, squid, high-quality ingredients, fresh, clean, standard size at every Makro branch or order online via Makro Pro. Techniques for removing fishy smells Techniques for removing fishy smells Fish: Just have salt and you're good to go. After cleaning the fish, sprinkle salt all over the fish and rub it to remove the slime. Then leave it for a while and then wash it with water. shrimp Soaking shrimp in soda mixed with ice for 3-5 minutes can help remove the fishy smell and help maintain the texture, making it crispy and fresh. Importantly, it is an ingredient that has no color, smell or taste, ensuring that the seafood remains natural. squid Lemon can be used to remove the fishy smell from squid. Simply fill the squid with clean water, slice the lemon into 5-6 thin slices, place them in the water, and soak the fish for 3-5 minutes. Choose to buy fish, shrimp, squid, high-quality ingredients, fresh, clean, standard size at every Makro branch or order online via Makro Pro.
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Ideas to expand the meatball menu, increase sales per bill per table, shop owners must see!
Having just one main menu is not enough. Today's restaurants use a lot of marketing to attract customers to their restaurants. You have to achieve the highest purchase amount per bill. Especially noodle shops where the menu may not be as diverse as other restaurants, try adding additional menus and snacks. To increase purchases per bill per table Let's add a menu to the shop. It's easy, not complicated, and increases sales and profits with a menu made from meatballs. Can be used to make a variety of menus, such as boiled meatballs with dipping sauce, grilled meatballs, fried meatballs, fried meatballs, and meatball salad. Important trick! Train and remind the staff to take orders. When customers order the main course, have the staff recommend additional menus, snacks from these meatballs. Give customers the opportunity to order more, definitely increasing sales! Shop for Tip's pork tendon meatballs at great value and Tip's pork mixed with chicken meatballs at every Makro branch or order online at Makro Pro. Click here. Boiled meatballs with spicy dipping sauce Boiled meatballs with spicy dipping sauce A super easy snack menu, especially at a noodle shop. Customers order and immediately boil the meatballs in the noodle pot. You can arrange it on a plate with fresh vegetables such as shredded cabbage or stir-fried mustard greens. Add some fragrance with a little fried garlic sprinkled on top. Don't forget to serve it with a spicy dipping sauce, such as seafood sauce, jaew sauce, or tamarind sauce, to cut the richness and change the taste a bit different from the main noodle dish. Customers will definitely love it. Spicy meatball salad Spicy meatball salad This menu must have a sauce prepared, whether it is clear sauce, red sauce, or fish sauce. It can satisfy all customers of the shop. When customers order, boil the meatballs, mix with sauce, mix with vegetables, and it is ready to serve. I recommend that if you have fish sauce, add it to the glass noodle salad with meatballs menu. Add it in and it will be super delicious! Deep-fried meatballs, crispy on the outside, soft on the inside. Deep-fried meatballs, crispy on the outside, soft on the inside. Think of the meatballs in front of the school. Growing up, if I saw a shop that had them I would rush in. The meatballs were coated in flour with a light orange color, crispy on the outside, soft on the inside. They can be served with tamarind sauce or chicken sauce. Skewered and sold individually for a good price. You can even make a suggested price, such as 10 baht per skewer, 5 skewers for 40 baht, or sell them as a set, 30 baht per plate with 3 skewers, depending on the shop's customer base. Grilled meatballs with delicious tamarind sauce Grilled meatballs with delicious tamarind sauce Another super easy snack menu that any restaurant can make. Add another grill and you can serve grilled meatballs as a snack. Serve with sour, sweet, and spicy tamarind sauce. Eat while waiting for noodles, eat later, or buy to take home or back to the office. It will definitely increase sales per bill per table.
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Thai restaurants sell well only in the evening. How do you keep the stairs from drying up and orders coming in continuously?
Thai restaurants often have the problem of only selling well in the evening because of customer behavior. They only eat big meals in the evening or on holidays. This is why Thai restaurants often have this problem. Let's try to increase sales with this method. Design a single-dish menu that is easy to order and easy to eat. 1. Design a single-dish menu that is easy to order and easy to eat. Because lunch for office workers requires fast eating, must order quickly, easy to eat, can go to work without delay. Therefore, single-dish meals are the best answer. It can be seen from rice and curry restaurants, noodle shops, and made-to-order restaurants that usually sell well, with both customers and people calling to order a lot from 11 a.m. to 1 p.m. For Thai restaurants that focus on selling as a set or selling as a set of dishes, try to create a single-dish menu, whether it is a simple dish such as fried rice, stir-fried basil, stir-fried garlic, or a dish that is a little harder to find such as fried rice with nam prik long ruea, fried rice with shrimp paste, fried rice with tom yum, etc., it will create a difference from general made-to-order restaurants and expand the opportunity to sell more. Arrange a set lunch menu or try a buffet style meal. 2. Arrange a lunch set menu or try arranging the restaurant's food as a buffet. Try taking an existing menu or a newly created single dish and making it into a small set meal. Easy to eat, easy to order, and inexpensive. One dish, one bowl of curry, and a drink like this can also attract customers. Think of a bowl of rice with chili paste and tofu soup, along with a glass of chrysanthemum tea, for no more than 100 baht. It's a good-looking, inexpensive lunch, and different from your typical made-to-order restaurant. Another way is to break away from the old style. In this era where people like value for money and buffets, try making a rice and curry buffet with 5-6 dishes to choose from. A noodle buffet for lunch is just as interesting. There are many examples of this at many restaurants and it helps attract more groups of customers to the restaurant. Try organizing your restaurant and setting up a noodle buffet line during the day so that customers can add noodles, meat, and vegetables as much as they want for no more than 100 baht. I guarantee that there will be a long line of people. Add other services during free time 3. Add other services during free time. For example, accepting orders for boxed lunches for customers who order in advance in large quantities. Try selecting a single-dish menu for customers to choose from 4-5 menus. It is an easy-to-order, easy-to-make menu that is suitable for packing in food boxes. Don't forget to choose packaging that is strong and suitable for the menu. If you can put the shop name and contact number on the packaging, it will increase the chance of selling more. Catering service outside the venue If you have enough staff and free time during the day, try to accept catering jobs outside the venue. Believe it or not, there are also customers who want to cater on weekdays. Or even accepting to cook food for catering at orphanages, offering food to monks, there are also customers ready to hire. This may be a bit unconventional, but many restaurants have succeeded in doing so by developing new menu items that can be purchased for take-away or ordered via an app, such as the Korean fried chicken of a buffet restaurant. Customers were so impressed with the taste of the fried chicken that they had to open a kiosk in front of the store and develop it into another fried chicken business. Organize promotions to stimulate sales 4. Organize promotions to stimulate sales. Try to make your promotions more exciting during the day, such as a Happy Hour promotion from 11am to 2pm on weekdays. Try to run a special price for a draft beer buffet, unlimited drinks during a specific time and at a low price. This promotion can help boost food orders. Other promotions, such as the 4-for-3 promotion or discounts, exchanges, freebies, and special menus during the day, still attract customers well. They should be rotated each month. Although organizing promotions costs money, think of it as having income even if profits decrease, which is better than having no customers and no income at all.
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Decode Thai curry paste: 10 curry pastes in 1 table
When it comes to Thai food, Thai curry is a very popular dish. It has a delicious, full flavor and comes in many varieties. Each type of Thai curry requires meticulous attention to detail in making curry paste because curry paste affects the aroma, flavor, and color of the curry. But many people don't know that one spoon of curry paste consists of ten ingredients. When pounded together, I can tell you that a single mistake can change your life. Therefore, the shop owner must know what ingredients each type of curry paste requires, and also get to know various Thai curry menus. Curry paste table Curry paste table 10 Thai curry pastes that can be finished in 1 table that Chef Pom M.L. Kwanthip Devakul has extracted into a periodic table of curry pastes consisting of 10 types of Thai curry: red curry, green curry, roasted curry, Chu Chee, Phra Ram Long Song, chili paste curry/kua kling, yellow curry, sour curry, southern curry, central curry, which will be clearly stated in an easy-to-understand way what ingredients are required for each curry paste. Any restaurant that has a Thai curry menu or wants to add a Thai curry menu to the restaurant can save it as a recipe in your kitchen. Whenever you make a Thai curry menu, just prepare the ingredients according to the schedule and the deliciousness will be ready to serve everyone. Thank you for the information and pictures: https://today.line.me/th/v2/article/DonXX5 curry curry Red curry paste is made primarily from red chilies, with coconut milk as the main ingredient in the curry. The unique characteristic of red curry is that the curry is red, oily but not separated into layers. It has a well-rounded flavor and is less spicy than green curry because dried chilies are used to make the curry paste. It is popularly cooked with chicken, beef, pork, duck or shrimp, and bamboo shoots, eggplant and basil are added. Thank you for the information and pictures: https://krua.co/coo.../things-to-know-about-thai-curry-paste green curry green curry Characteristics of green curry are light green curry soup, slightly thick, shiny, oily but not separated, slightly spicy, well-rounded flavor, sweet and fragrant with coconut milk. The curry paste is green because fresh green chilies are used. It is usually spicier than red curry. It is popularly made with chicken, pork, or shrimp. If using pork or chicken, it is usually simmered with coconut milk first to make the meat tender. Credit for information and images: https://krua.co/coo.../things-to-know-about-thai-curry-paste, https://lopeztacos.com/food/ Curry Curry Local curry made with curry paste without spices. Once pounded, stir-fried with oil or simmered with coconut milk until the oil separates. The general taste of Kaeng Kua has 3 flavors: sour, sweet, salty. The good characteristics of Kaeng Kua are that the curry is red-orange in color, the coconut milk separates slightly and the curry is not too thick or too clear. The main ingredients are vegetables, and the secondary ingredients are meat. Many types of meat can be used. Thank you for the information and pictures: https://cooking.kapook.com/view153467.html Chu Chee Curry Chu Chee Curry This curry uses the same curry paste as Kaeng Kua, but the red-orange gravy is thicker than Kaeng Phet. It has a well-rounded flavor, a little sweet, not spicy, and a fragrant coconut milk aroma. The taste and feel are similar to Panang and Kaeng Kua. For those who like Thai curry but don't like a lot of sauce, it is popularly used with shrimp, sea bass, mackerel, and soft-fleshed fish. Thank you for information and images: https://th.wikipedia.org/wiki/, https://cooking.kapook.com/view120919.html Phra Ram Long Song Phra Ram Long Song An ancient dish that is hard to find. The characteristics are yellow curry sauce similar to satay sauce poured over rice with pork and boiled morning glory. Served with chili paste and pickled chili vinegar to cut the richness. You can change the pork to other types of meat such as chicken, beef, fish or shrimp. Thank you for information and images: https://krua.co/recipe/swimmingrama, https://www.rosalynth.com/home/ Chili Paste Curry Chili curry This is a curry using small chili peppers, cooked whole. The key to making a delicious chili curry is to simmer the meat with coconut milk until the meat is tender. Then select only small-seeded garden chili peppers, avoiding medium-seeded chili peppers for crispiness and a strong aroma. It is popular to use beef in this curry. It can be eaten with hot steamed rice or crispy roti sheets, which are also delicious. Credit for information and images: https://www.pholfoodmafia.com/.../beef-curry-with-birds..., https://www.greenery.org/rosbaan-thaichilli/ Yellow curry Yellow curry Or southern style sour curry uses curry paste that has turmeric as an ingredient, giving it a yellow color. Its unique flavor is sour, spicy, and fragrant with shrimp paste. It doesn't use fingerroot and doesn't give importance to shallots. It emphasizes using fresh chilies and hardly ever pounding cooked fish into the curry paste to thicken the curry, like what the central region likes to do. It's popular to make the curry with shrimp, sea fish, and many kinds of vegetables and fruits, such as papaya, pineapple, pickled bamboo shoots, and coconut shoots. Thank you for information and images: https://www.silpa-mag.com/from-the-fingertip/article_19464, https://iloveveganlongbeach.com/archives/593 Sour curry Sour curry Central Thai style sour curry is usually not spicy, so it uses large dried chilies and the curry is orange-red. The curry paste is easy to make because it has only a few ingredients. Galangal must be added to enhance the unique aroma. It is thick and well-pounded from boiled shrimp or fish that have been pounded together with the curry paste. The taste of sour curry is sweet and sour, followed by a touch of spicy. It is popularly made with seafood, just like yellow curry, but the vegetables used are morning glory, radish, drumstick tree, sesbania flowers, cauliflower, and acacia omelet. Thank you for information and pictures: https://krua.co/cooking_post/things-to-know-about-thai-curry-paste, https://www.baanlaesuan.com/91197/diy/thai-curry, https://web.facebook.com/Maeban.co.th/photos/ Southern Thai Juice Southern Thai Juice Beautiful yellow coconut milk curry with a rich, spicy and salty taste. It is thick and yellow in color, thickened with finely ground fish. Use large dried chilies, remove the seeds, soak in water until soft, then finely pound with salt. If you want it spicy, add some seeds. You can use snakehead fish or red sand fish instead. It is a curry for Khanom Jeen, served with pickled vegetables, shredded vegetables and soft-boiled eggs. You will never get tired of eating it. Thank you for the information and pictures: https://www.foodnetworksolution.com/cookbook/item/ , https://cooking.kapook.com/view167705.html Neutralizer Neutralizer The curry of Khanom Jeen from the central region must be thick and fragrant with the smell of curry paste. It has a sweet and creamy coconut flavor and the main aroma of galangal. What's special about it is that it uses salted mackerel to make the curry, giving it a rich flavor and adding a well-rounded taste to the curry. It's usually eaten with boiled eggs, thinly sliced boiled bitter melon, boiled long beans cut into short pieces, boiled and sliced morning glory, bean sprouts, shredded cabbage, and betel leaves. Thank you for information and pictures: http://sasisaisanit.blogspot.com/2013/05/blog-post_20.html, http://www.thaifoodheritage.com/recipe_list/detail/
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Awakening the Soft Power of Noodles throughout Thailand. Every region and province has noodles as their own selling point.
Noodles are a menu that is available throughout Thailand. Each region and each province has its own noodles. Even if they are the same noodles, when you travel to each place, they will be called differently. There are also condiments and side dishes that are unique to each menu, making the taste different. But what is the same is deliciousness. It can be called a soft power of good things from each area. Let's get to know noodles from each region and each province. You can buy ingredients for making noodles at Makro or Makro Pro: www.makro.pro
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Special privileges for MHA customers during the makro HoReCa Regional Event
June 14 - August 8, 2023 Exclusive privileges for Makro HoReCa Academy members: Receive great value Makro Pro Points! *Only for customers who successfully apply for membership by 31 May 2023* Point details Makro HoReCa Academy members receive 25 free Makro Pro Points within 7 days after receiving the product when purchasing participating products at any Makro branch and the Makro Pro Application for a total of 1,000 baht or more (for food and beverage business operators only) Points earning period Only from June 14 - August 8, 2023 (Limited to 1 Makro Horeca Academy member number, receive 25 Makro Pro Points / 1 receipt) Points Earning Details Only Makro HoReCa Academy members, Food and Beverage Business Group, will receive 25 free Makro Pro Points within 7 days after receiving the product when purchasing products at any Makro branch and Makro Pro Application for a total of 1,000 baht or more. Conditions for receiving Makro Points • Points redemption period: 14 June - 8 August 2023 only. • Limited to receiving Makro Pro Point 25 points / 1 Makro HoReCa Academy member number / receipt (will receive Makro Pro Point after receiving the product within 7 days) • The right to receive Makro Pro Points is limited to a maximum of 200 points / 1 Makro HoReCa Academy member number / promotion period. • This promotion is applicable to Makro products (*except for cigarettes, liquor, alcoholic beverages, infant formula, follow-up infant formula, medicines and medical supplies, bulk purchases or Credit Sales, and gift vouchers) • Participating branches: All Makro branches and Makro Pro Application • The right to not compensate Makro Pro Points in the event that the points expire is due to the customer not using the points within the specified period or not purchasing products according to the conditions within the specified period is reserved. • Makro Pro Points cannot be exchanged, redeemed for cash, and cannot be transferred, exchanged or given to others. • In the event that the customer does not comply with the conditions, the company reserves the right not to provide compensation in any case. • Siam Makro Public Company Limited reserves the right to change the conditions without prior notice. • Conditions are as determined by the company.
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Special privileges for MHA customers during the makro HoReCa Regional Event
June 14 - August 8, 2023 Exclusive privileges for Makro HoReCa Academy members: Receive great value Makro Pro Points! *Only for customers who successfully apply for membership by 31 May 2023* Point details Makro HoReCa Academy members receive 25 free Makro Pro Points within 7 days after receiving the product when purchasing participating products at any Makro branch and the Makro Pro Application for a total of 1,000 baht or more (for food and beverage business operators only) Points earning period Only from June 14 - August 8, 2023 (Limited to 1 Makro Horeca Academy member number, receive 25 Makro Pro Points / 1 receipt) Points Earning Details Only Makro HoReCa Academy members, Food and Beverage Business Group, will receive 25 free Makro Pro Points within 7 days after receiving the product when purchasing products at any Makro branch and Makro Pro Application for a total of 1,000 baht or more. Conditions for receiving Makro Points • Points redemption period: 14 June - 8 August 2023 only. • Limited to receiving Makro Pro Point 25 points / 1 Makro HoReCa Academy member number / receipt (will receive Makro Pro Point after receiving the product within 7 days) • The right to receive Makro Pro Points is limited to a maximum of 200 points / 1 Makro HoReCa Academy member number / promotion period. • This promotion is applicable to Makro products (*excluding cigarettes, liquor, alcoholic beverages, infant formula, follow-up infant formula, medicines and medical supplies, bulk purchases or Credit Sales, and gift vouchers) • Participating branches: All Makro branches and Makro Pro Application • The right to not compensate Makro Pro Points in the event that the points expire is due to the customer not using the points within the specified period or not purchasing products according to the conditions within the specified period is reserved. • Makro Pro Points cannot be exchanged for cash and cannot be transferred, exchanged or given to others. • In the event that the customer does not comply with the conditions, the company reserves the right not to provide compensation in any case. • Siam Makro Public Company Limited reserves the right to change the conditions without prior notice. • Conditions are as determined by the company.
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Share the recipe for Tom Yum Goong
Share the recipe for Tom Yum Goong, a very spicy Thai food menu that anyone who tries will love. The taste is rich, fragrant, and delicious! It is a recommended menu of the restaurant. Guaranteed to please both Thai and foreign customers. Let's see what ingredients and how to make it. ingredient Aero soup powder 5 grams 400 ml clean water Mixed fish sauce, Safepack, 20 ml. Aero brand chili paste, 30 grams Aro FZ white shrimp 6 pieces ARO brand UHT coconut milk 100 ml. Straw mushrooms 80 grams Aero lemon powder 5 grams 10 grams of chopped lemongrass 2 grams of kaffir lime leaves 20 grams of crushed shallots 5 grams of crushed garden chili peppers 5 grams of crushed red chili peppers 10 grams of sawtooth coriander Coriander (for decoration) 1 gram method 1. Bring clean water to a boil, then add crushed shallots, sliced lemongrass, and kaffir lime leaves. Then add Aero soup powder. Wait until the water boils, then add Aero white shrimp. 2. Season with fish sauce, chili paste, lime powder, crushed red chili and crushed garden chili, followed by straw mushrooms. 3. Then add Aero UHT coconut milk, wait until everything boils, then add sawtooth coriander leaves. 4. Scoop into a serving bowl and garnish with coriander leaves. Click to see how to do it in a clip.
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The trend of buffet noodles: How to start to make a profit
Noodles sold by the bowl may be too ordinary! The current trend is “buffet” noodles. They are easy to sell and sell more than before. It sounds like a lot of investment, but if you plan and manage your shop well, you will definitely make a good profit. Why do you need buffet noodles? Why do you need buffet noodles? Because it fits the Thai character. Thai people like value for money, pay a little and get a lot, or pay once and eat unlimitedly. Therefore, Thai people easily accept buffet restaurants. It is not difficult for newly opened buffet restaurants to become well-known. In addition, with the economy that has not yet recovered much and the cost of goods increasing, value for money at an affordable price is what Thai people are looking for, such as small plates of rice with curry, free rice porridge, rice with curry and unlimited refills, and even buffet restaurants that are not expensive. Noodles are a basic food that Thai people eat regularly. There are many price levels depending on the ingredients and recipes, but it is still considered a food that is not very expensive. When it is in the form of a buffet, it is not difficult to attract the target group to open their minds to try it. In fact, buffet noodles are not new. There are many restaurants that have already made them or are similar to buffets. The ingredients of the noodles are, for example, chicken noodles, free spare parts, pork noodles, unlimited vegetables, etc. How to start a shop? How to start a shop? Start by analyzing the location and target audience first. If the location is near an educational institution, a working community, or a large government agency, there will be a special opportunity for sales. The nature of a buffet restaurant is that the target audience must be people who can travel to the restaurant. Generally, it is not more than 10 kilometers from the restaurant. If it is a location with cars passing by, on the road or in a small alley, with parking and motorcycle parking, it will be an even greater advantage. The target group, in addition to the original noodle eaters, also includes customers who like value for money. They are not fancy and are willing to pay a bit more to eat as much as they want. They have a middle-income. Store management and profit making techniques Store management and profit making techniques Buffet restaurants must have conditions for using the service, such as time limits, containers, fines, etc. The main rule of a buffet noodle restaurant is that customers must eat noodles, not a bowl of shabu or a bowl of noodles. Therefore, every bowl must have “noodles” as an ingredient. Having employees stand and boil noodles at the beginning of the food line before letting customers add their own toppings in the line will control this matter. Arrange the food line according to the ingredients of the noodles, in order, starting from noodles, vegetables, meat, then add soup and seasoning at the end. There are many types of meat depending on the type of noodles, starting from chicken noodles, pork noodles or beef noodles. The meat should be arranged according to price, starting from cheap to expensive. Separate the soup into pots so that customers can choose to scoop as they like. Normally, a person can eat 1-2 large bowls of noodles per person, which is considered an average. Try setting a target number of people per day, such as 300 people per day, with a total consumption of 600 bowls per day. Then calculate the ingredients from this point, by determining what each bowl will consist of and how much, such as 100 grams of noodles, how much meat and vegetables, in case the customer takes the most in the bowl. Then calculate how much ingredients are needed to sell 600 bowls and calculate how much money it will cost. Consider it as the cost of ingredients per day. Then add a profit of 40-50% to get the price per person, which is generally 99-120 baht. It is not necessary to open the shop all day long. Just find the time when there are the most customers and sell during that time. For example, if the lunch break is the busiest time because there are many government employees and shops coming to eat, then you should open the shop from 11:00 a.m. to 1:00 p.m. or until the products are sold out. This will also reduce the risk of not having customers coming to the shop. - Manage raw materials well. There should be a regular supplier to order raw materials at special prices because running a buffet restaurant requires daily cost management. Raw materials must be discarded as little as possible. Food should be gradually taken out and added gradually when the restaurant is about to close. If any machine is almost out of stock, there is no need to add any more. Or if raw materials run out before closing, put up a sign saying they are out of stock so customers will understand. There are still many techniques for making a buffet restaurant. And there are many types of restaurants that can be made into buffet restaurants as well. Anyone who has an idea for a buffet restaurant, please share it. It is an idea for those who are interested in continuing the restaurant business. Or study more at the website www.makrohorecaacademy.com for free! For Makro members
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Technique 1 Ingredients 5 Menus Create a popular menu of made-to-order food, control costs, easy, good profits
Having a variety of menus is half the battle! Because it can meet the needs of customers. But the shop must also control the ingredients. 1. The ingredients should be able to make a variety of menus. So that there is no risk of losing ingredients without benefit, wasting costs for nothing. So how do we start? Let's see. Why 1 ingredient for 5 dishes? Why 1 ingredient for 5 dishes? Think about a menu that is rarely ordered and uses different ingredients from other menus. There is a high chance that the ingredients will spoil before they can be used. Or if you make 2 menus, when someone orders them, there is a chance that there will be leftovers. This is a waste of cost. Using the technique of 1 ingredient, 5 dishes in planning your restaurant's menu will help manage the use of ingredients more efficiently and reduce unnecessary waste because the menus selected must be at least the top 5 most frequently ordered by customers. This means that at least this ingredient will definitely be used. It is also easier to plan the purchase of ingredients because there is no need to order many types of ingredients and it helps control costs. This technique is suitable for general restaurants, including restaurants that do not have a lot of menus to choose from because customers do not need many choices but still want some variety. How to get started? How to get started? This technique can be used for both new and long-established restaurants. For new restaurants, this technique is helpful in defining the restaurant's menu. Start with: 1. Set the main menu of the restaurant as much as the chef can cook and make it into as many items as possible. 2. Select only items that are expected to be ordered regularly by customers. This may require asking a number of target groups to obtain preliminary information for screening the menu. 3. Make a table of ingredients used for each menu, starting with the main menu such as meat, vegetables, and other ingredients completely. 4. Try to see which menus have the same ingredients and try to group them. 5. Then select the menu that has the most duplicate ingredients or uses the same ingredients the most. For example: The menu that can be made: Fried rice types include fried rice with pork, chicken, egg, shrimp, beef, seafood, and sour sausage. Basil rice types include basil with minced pork, chicken, squid, seafood, and shrimp with basil. Garlic rice types include rice topped with garlic pork, chicken, shrimp, beef, and seafood. Other types of rice toppings include rice with pork fried in oyster sauce, chicken, shrimp, beef, seafood, minced pork omelet, and sour sausage omelet. Other types include sun-dried pork rice, fried pork with garlic and pepper, and sour sausage coated in egg. When looking at the ingredients, you will find that pork can be used to make almost every menu. Therefore, pork dishes should be the main menu, while sun-dried pork is a menu that should be removed because it is a menu-specific ingredient. As for fermented pork, you still have to hope that customers will order it often. If you open the shop for a while and there are few orders, you can gradually remove it from the menu. For restaurants that have been open for a while, first try to examine which ingredients are used the least or which ingredients are wasted the most. You should reconsider the menu. For example, if someone orders stir-fried pork with salted egg every once in a while, you might want to consider cutting it out. Exceptions to this technique Exceptions to this technique However, there are exceptions to this technique, such as the beef rice bowl menu, which is the only menu of the restaurant that uses beef, but the sales each month are very good and the profit is also high. This type of menu should not be cut. But if there is a menu that customers order once in a while and uses ingredients that are not the same as others, then it should be considered to cut it from the menu. Or for a newly opened restaurant, if you are confident that the menu that uses specific ingredients is the signature menu of the restaurant that cannot be missed, then you should keep that menu and focus on promoting it to customers when they receive the order instead. There are many more techniques in menu planning or menu design to win over customers and generate more income. You can study more in the course “Menu Design to Win Over Customers and Generate Income Like a Pro” by Ajarn Tai Pornchai Nitmethawong, a guru in restaurant management with 10 years of experience, Co-Founder of Facebook Page “True Friend Restaurant” and Restaurant Consultant. Learn for free at => https://bit.ly/3O2f0x1 (Please log in before entering the course)
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3 techniques to turn employees into top salespeople
If you want to increase sales, you need to train your staff to be good at promoting sales, pushing sales, and closing sales quickly with 3 techniques for good service to push sales up from Mr. Kunapong Techawaprasert, Owner & Founder of the page "Sell well together" and a marketing consultant / restaurant system, who teaches the course "Best-selling restaurant secret weapon, strategy to increase sales all year long". Hurry and study now so you can train your staff correctly. Menu recommendation techniques 1. Techniques for introducing menus First, ask the customer if they have used the service before to understand their initial needs. Then, choose the technique based on the customer's answer as follows: If... customers have been here before, it means that they know the menu of the restaurant somewhat, including the recommended menu of the restaurant. The customers have tried it and liked it so much that they come back to use the service again. Therefore, what you should do when you meet customers who have used the service before is to present promotions during that time or special menus, seasonal menus to increase the choices for customers more than before. For example: “Have you ever eaten at this restaurant before? If so, I would like to add a suggestion. Right now, there is a promotion: if you spend 1,000 baht, the restaurant will give you 2 cups of ice cream for free. This month only.” “If customers have been here before, I would like to recommend an additional menu: the mushroom dish, which is available only during the rainy season. It can be made into tom yum, red curry, or stir-fried curry. Are you interested in ordering one? It’s very hard to find.” But if the customer has never been to the restaurant, it means that the customer has never known or tried the restaurant's menu before. They may have heard about it from word of mouth or seen it on the media and are interested in trying it. Many people may want the customer to get to know the restaurant's menu first, but that will take a long time to order. Therefore, introduce the restaurant's recommended menu or recommended menus in each category. This requires categorization so that the staff can remember easily. For example: “Is this your first time here? Then I would like to recommend the chicken basket and fresh shrimp lemongrass salad. Everyone who comes here should order it. Would you like to try one?” “If it’s your first time, would you like to order a set? I’d like you to try the fried fish with fish sauce and one kind of curry. If you like it spicy, try the tom yum or po tak with one plate of stir-fried vegetables. For rice, plain rice or a large plate of crab fried rice is just right for two people.” Menu promotion to boost sales 2. Promoting menu items to boost sales Many people wonder if customers already have a menu in mind. If you promote it, will customers change their minds? Understand that sometimes customers want to try something new. Or if there is an interesting offer, customers are ready to change their minds. To promote your menu to boost sales, start by putting symbols or messages on the menu, such as: “Recommended menu” “Hot promotion” “Recommended menu of the month” “Special one dish per day only” Or put stars, likes on the picture of the menu you want to push to sell. This method will make that menu stand out and be more interesting than the general menu. Then have the staff help promote the sale again. Guaranteed that customers will definitely be interested. For example “Today, there is still an oyster omelet menu. There are only a few left. It is limited at the moment.” “There is currently a special promotion for fried shrimp with garlic. See the menu.” Sales closing assistant 3. Sales closing staff General staff usually offer to sell everything in the shop because they want customers to have a variety of choices. But it doesn't necessarily have a good effect on sales because recommending a lot of menus will confuse customers and make them hesitate until they don't know what to order. So if you want to close the sale, choose to recommend only 1-2 menus. Choose the best menus in the shop as A and B or move on to recommend by category and choose 1-2 menus in each category to promote. This method will make customers less confused and close the sale faster. For example “Today, we have a recommended menu: roast duck curry and stir-fried wild boar. Would you like to have some?” “For noodle dishes, I recommend stir-fried ham with fried noodles. If you want soup, I recommend bamboo pith soup.” There are many more secret weapons to increase sales for restaurants, such as techniques for creating selling points, thinking of promotions, or how to make customers buy again. All of this can be studied further in the course “Secret Weapons for Best-Selling Restaurants, Strategies to Increase Sales Throughout the Year” by Mr. Khunaphong Techawaraprasert, free!!! Only for Makro members. Click here => https://bit.ly/42zRH11
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Introducing Norwegian Saba, a meaty and tender dish that adds value to delicious dishes.
Due to the delicious taste of Saba fish, it can be used to cook many dishes and is not difficult to make. Therefore, it is very popular to use Saba fish in cooking. Most people may think that Saba fish comes from Japan because they are familiar with Saba menus in Japanese restaurants. But did you know that this delicious Saba fish also comes from Norway? Invite entrepreneurs to get to know Norwegian Saba. How is it different from Japanese Saba? Characteristics of #NorwegianSaba, Atlantic Tiger, along with recommendations for Saba menu ideas that are worth selling and delicious! Characteristics of Norwegian Saba Characteristics of Norwegian Saba It has a long, round body, slender proportions, a rather slippery and smooth texture, small scales, and weighs about 400-700 grams. It has a pattern of green and dark blue stripes, giving this fish a tiger-like appearance, and is therefore called the “Atlantic Tiger”. This type of fish has firm flesh, making it suitable for cooking. Norwegian Saba VS Japanese Saba Norwegian Saba VS Japanese Saba Of course, mackerel from different sources taste different because of their different fat storage. The Atlantic is colder, so Norwegian mackerel has to store more than 30% fat, which is good fat and high in omega-3 acids. Japanese mackerel has 2-4% fat. Norwegian Saba has a softer taste. Different amounts of fat also give different flavors. For those who like moist, soft fish meat that has a nice fatty aroma when grilled, I must say that it has to be Norwegian Saba. Therefore, if you choose to buy Norwegian Saba from Makro, you will definitely get quality Norwegian Saba. You can buy 800 grams of frozen Norwegian Saba at Makro or Makro Pro. Pickled Saba Fish Salad with Yuzu With quality ingredients, MHA would like to recommend a fusion menu, a delicious appetizer, pickled mackerel salad with yuzu that restaurants can use to create a difference for their restaurant. This creative menu is guaranteed to make anyone who tries it want to eat the next dish. See how to prepare Saba, Saba marinade and make Saba pickle here. Click. Ready to recommend ingredients for the menu 1. 800 grams of frozen Norwegian Saba, firm meat, high in fat. 2. Pure Nature Taste Yuzu 750 ml. Concentrated Yuzu Juice 3. Aero Sushi Rice Seasoning 1 liter, easy to use, no need to waste time boiling, has a fragrant and delicious smell. You can shop for ingredients at Makro or Makro Pro.
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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 UOB credit card.
Get an additional 170 Macro Pro Points When using a UOB credit card, minimum 7,000 baht/receipt (limited to 50 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 UOB credit card members: Get 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 50 rights/week. • Makro will transfer Makro Pro Points into the Makro member's account linked to the credit card used to make the purchase within 60 days after the end of the program. The card member must remain a UOB credit card member and Makro member until the date on which Makro transfers Makro Pro Points into the account. • Exclusively for UOB credit card members who make payments via Makro PRO application on Wednesday and choose to pay via UOB 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.
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Be careful with restaurants that have a lot of menu items. You may lose money and go bankrupt without realizing it.
Having a lot of menus is not wrong. In the past, having a lot of menus required a lot of ingredients and a lot of staff. But nowadays, the price of ingredients has increased, transportation has increased, and labor costs have increased. The more menus there are, the more losses there will be. You should analyze whether your shop has too many menus, causing you to stock too many ingredients. 1. For restaurants that already have a lot of menus Suppose we have 100 menus, which are the best menus. Try selling them in the same way for 1 - 2 months and collect data. From these 100 menus, there might be 70 menus that people order frequently and another 30 menus that no one orders or very few. These can be cut out. Gradually cut down from 100 to 70 to 50 menus to stock ingredients and staff numbers appropriate for the shop and the current situation. 2. For newly opened restaurants that are thinking of having a variety of menus. You should think of the concept first because no restaurant can sell everything. For example, if our restaurant is a la carte, what is on the menu? Use your skills or use your existing staff to make every dish delicious. It is not like you want to sell everything. You can make hundreds of dishes but none of them are delicious. Recommended by Chef Wilmant Leon Founder - Thailand Culinary Academy Chef Owner - Coal Bistro Learn more hands-on about selecting the best-selling menu items in your shop, reducing the number of items to make more profit in the online course “How to develop a menu to increase sales and profits! Best-selling menu items but not profitable Profitable menu items also don't sell well. Makro Horeca Academy Helping restaurant operators Learn how to develop a menu that sells well, is profitable, and appeals to customers. In this online course, you will learn in depth Know the origin and solve the problem together. Learn how to create a BCG Matrix to develop a best-selling, profitable menu that will stay with your shop for a long time. Analyze and find menus that should be eliminated and create new menus that are more appealing than before. Both sell better and make more profit. You can do it too! Click to study for free at >> https://bit.ly/45Qp1n1 Taught by Mr. Tai Ponchai Nitmethawong, General Manager of Bearhouse and Co-Founder of the True Friend Restaurant page.
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3 restaurant gurus solve problems around the restaurant to make it sell well.
Invite restaurant owners to solve problems around their restaurants, including restaurant management, restaurant marketing, and kitchen management. Ep.1 : 5 Steps of Customer Service A must-have for professional shops. Employees must know. Business owners must not neglect it. Because service is the face and standard of the shop to impress customers, tell others and reduce complaints. Click to watch >> https://fb.watch/m_ysLnO2RW/ Ep.2: Why do we have an SOP or kitchen operations manual? The food is not up to standard and is not as systematic as it should be. Let's check the back-end system. Are there any problems with these 3 parts? Purchasing and receiving goods from suppliers Preparation of raw materials Making a cookbook Click to watch >> https://fb.watch/m_ytSSwqD6/ Ep.3: Poor sales, quiet shop, lost profits.. Did you know that the “menu at the shop” also plays a part? Reveal techniques from a popular shop. How to make a menu correctly, pleasing to customers, plus techniques for selling well forever. Click to watch >> https://fb.watch/m_yvDhrUcT/ Ep.4: Got fresh ingredients but don't know how to maintain the temperature. It may cause raw materials to rot quickly, reduce quality, and increase costs. Learn about “Food safety”, something that entrepreneurs must pay attention to. What temperature should the ingredients be at? Preparation of ingredients in the kitchen and temperature for heating food Click to watch >> https://fb.watch/m_yw-QPd7C/ Ep.5: Revealing the secrets that best-selling shops use What are some advertising techniques that don't waste money and make a profit for your shop? Customers will know about your shop and want to come and eat at your shop. Click to watch >> https://fb.watch/m_yxzAhCtt/ Advice from 3 restaurant gurus Khun Tai Ponchai Nitmethawong, General Manager of Bearhouse and Co-Founder of the True Friend Restaurant page Mr. Khun Kunaphong Techawaraprasert, Owner & Founder of the page "Selling Together" and Marketing Consultant / Restaurant System Chef Wilmant Leon Founder - Thailand Culinary Academy Chef Owner - Coal Bistro Guru Talk Advice from the 3 gurus is still available. Follow at Facebook : Makro Horeca Academy Tiktok : @makro_mha YouTube : MakroHoReCaAcademy
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Sharing the best-selling recipe for "Longan", a Thai economic fruit with sweet and delicious flesh.
Longan, a product of Thai agriculture, Longan production in Thailand in 2023 is booming due to many factors such as a favorable environment, government promotion, and better longan prices at the end of 2022, etc. Today, we have a recipe using longans to share: fresh longan juice, which is trending on social media, and sticky rice with longan, a traditional dessert with a sweet and creamy taste. It’s easy to make. Find good-quality longans with good flavor and sweet, delicious flesh from Thai farmers at any Makro branch near your home. Invite everyone to be a part in supporting farmers in the project. "Longan, Sharing Happiness, Returning Happiness to the Community" Sharing happiness: Every time you buy “Longan”, it becomes “kindness” for the community. When buying 1 kilogram of longan = 1 baht Today until 30 Sep 2023, you can get delicious longans. Click to see the recipe and start selling. Fresh Longan Juice Recipe: https://bit.ly/3PGyVSM Sticky rice with longan recipe: https://bit.ly/44WANLk Thank you for the information: https://bit.ly/3PtKigo Fresh longan juice ingredients The fresh longan juice trend has returned to this level of popularity, so we have to start selling it. The highlight is the fresh longan from Thai farmers, with a sweet and juicy taste. Drinking it is very refreshing and cooling. We will add a selling point by making a low-sugar recipe, which will also meet the needs of health-conscious customers. method 1. Wash the longans to remove dust, then remove the seeds and skins. 2. Take the longan that has been removed and wash it clean. 3. Put water in a pot, bring to a boil, then add pandan leaves, sugar, stir until dissolved, then add a little salt, wait for the water to boil again. 4. Add longan pulp and continue to boil for about 3-5 minutes (if the longan pulp used is soft and mushy, boiling for only 3 minutes is sufficient). 5. Cover the pot and leave it to cool so that the longan aroma permeates the syrup. 6. Serve with ice and top with longan pulp. It looks both delicious and photogenic at the same time! Tip : After boiling, cover the pot and leave it to cool so that the longan aroma permeates the syrup. Sticky rice with longan Eat savory food, you must eat sweet food. Try adding sticky rice with longan in the shop. Another cool menu since ancient times. The steps to make it are easy. You must have large longan from Makro, easy to find near home. Eat with sticky rice, fragrant with coconut milk and pandan leaves. Both the seller and the buyer are happy. How to make coconut milk 1. Separate a small amount of coconut milk and mix with rice flour. Stir until dissolved. 2. Mix the remaining coconut milk with the coconut cream and put it in a pot. Add the tied pandan leaves and salt. Mix well and bring to a boil. 3. Gradually pour the dissolved rice flour into the pot and stir quickly until boiling again. Turn off the heat and remove from the heat. How to make sticky rice 1. Wash the sticky rice thoroughly. 2. Soak the washed rice in warm water for about 15-20 minutes. 3. Steam the soaked rice for 30-35 minutes and set aside. 4. Mix tapioca flour and tapioca flour together, then add water and stir until the flour dissolves. 5. Pour water into a pot, tie pandan leaves and boil until the water boils. 6. Add sugar and stir until dissolved. Pour the mixed flour into the pot and stir quickly to mix. 7. Pour cooked sticky rice into the pot prepared in step 6. Stir until the sticky rice breaks up and mixes with the flour water. Then add the fresh longan, peeled, and stir until well blended. Set aside for a while, then serve with the prepared coconut milk.
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Share a Japanese-style soup recipe with ingredients near your home.
Japanese food is popular with people all over the world. It contains the delicate details that we all know well, and the umami taste that you can eat often without getting bored. Making Japanese-style soup is no different. There are many steps and it takes a long time. Today we are sharing a recipe for making soup that is very easy. Soup base recipe Concentrated dried fish soup recipe Black Shabu Soup Recipe With ready-made seasoning assistants that are full of quality and standards for entrepreneurs, saving time in making menus, serving quickly, managing costs easily, selling at a good price, fragrant, delicious, and equally delicious in every serving. Clear soup base recipe that does not change the color of food. Japanese style base soup recipe, or “dashi”, a traditional base soup that must be in restaurants. “Kombu dashi” is another type of dashi soup that is popularly used in cooking. It is made from dried kelp. If used to make a base soup, it will have a delicate, well-rounded, slightly salty and sweet taste. Introducing Asahi Kombu Dashi, which gives you the original Japanese style flavor. When mixed with water, you will get clear water but umami flavor because it does not change the color of the food. You will get a base soup that restaurants will definitely love and your customers will love. Raw material coordinates Kombu Dashi Asahi brand 1000 ml. Shop at all Makro branches or order online at Makro Pro: www.makro.pro messageImage_1695188470052_0.jpg 450.91 KB Japanese restaurants, if they lack #rich dried fish soup recipe, will lack rich and mellow flavors! Because dried fish soup is like a seasoning sauce or a stock for cooking, a base for many delicious menus. Introducing the concentrated dried fish soup stock “Hon Tsuyu Kikkoman” which combines 4 types of dashi ingredients: Katsuobushi, Tuna Bushi, Ishibashi Bushi and Kombushi. It has an original, rich and well-rounded taste with a beautiful, appetizing color. You can adjust the ratio of water to adjust the level of concentration. Seasonings are produced and imported from Japan, convenient for our domestic entrepreneurs. Raw material coordinates Hon Tsuyu Kikkoman 500 ml. Aero concentrated dried fish soup 1 liter Shop at all Makro branches or order online at Makro Pro: www.makro.pro messageImage_1695188478978_0.jpg 427.69 KB We would like to recommend another brand that business owners are familiar with: "Aero concentrated dried fish soup." Instant dried fish soup reduces preparation effort and saves on costs. It is a formula that has been researched and produced by expert chefs. You can be sure that you will get the taste and flavor. Authentic aroma and richness like the original recipe You can create a variety of menus, whether it's oden soup, tempura dipping sauce, cold noodle soup, rice with various toppings, ramen, takoyaki, Japanese pizza, various stir-fried vegetable menus, and various curries. It can be said that the concentrated dried fish soup recipe can make a wide variety of Japanese food. Just add dried fish soup mixed with water and you'll get a delicious taste that doesn't need to be investigated. Raw material coordinates Hon Tsuyu Kikkoman 500 ml. Aero concentrated dried fish soup 1 liter Shop at all Makro branches or order online at Makro Pro: https://bit.ly/3raYbHf messageImage_1695188515030_0.jpg 443.91 KB Want to taste the flavor of Sukiyaki and Shabu in Japanese style? Nowadays, it is not difficult to make. Why Japanese style? For example, Sukiyaki, the thick soup must be rich. The restaurant must have a delicious recipe that is full of ingredients, well-rounded, delicious without dipping sauce. However, some restaurants may have dipping sauce. To adapt to Thai style Black Shabu soup in Japanese style. The taste must be strong. If it is not strong or goes towards clear soup, it will be Thai-style Shabu. There are many dipping sauces to choose from. No matter what type, it will be delicious if there is "Yamamori Japanese Sukiyaki Soup" that has a sweet and mellow aroma from mirin and bonito extract. Delicious without having to add more seasoning. Adjust the proportion of water as the shop needs. In addition to using it to make black Shabu soup, it can also be used as a dipping sauce or dry fried Sukiyaki. Raw material coordinates Yamamori Japanese Sukiyaki Soup 1 liter Available at all Makro branches or order online at Makro Pro: https://bit.ly/3sVsylr
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Create a premium Australian beef menu. If you want to sell, you must know. You can become a guru today.
If you want to be the most delicious, you have to choose the right beef. What kind of menu should you make with this part of the meat? What are the characteristics of each part of the meat? Summarized for easy understanding by business owners. And if you want tender meat, and you don't get fooled, you have to open your mind to Australian meat. It is considered a leading meat on the world market. Premium meat at an affordable price. Australia is a country that has the highest animal health ranking in the world. It is full of rich meat flavor, good quality, clean and safe. Choose the best meat for your customers' favorite dishes at every Makro branch or order online at Makro Pro: www.makro.pro Crying Tiger (Brisket Let's start with Crying Tiger (Brisket) Many people may have experienced tough meat if they don't know how to cook it! In fact, Crying Tiger meat has fat and fat. If you cook the ingredients through heat, you will get Crying Tiger meat that is soft and juicy. Selecting the part is also important. If you want it soft, you may have to choose the part with the most fat, which is the “top”. But if you like less fat, you can choose the “flat meat”. Crying Tiger meat is located near the chest and abdomen. It is called the point-end or flat meat, covered by the ribs. It is a fatty meat with a white, marbled, attractive appearance. We recommend Crying Tiger with Jaew and Grilled Crying Tiger over Rice, as well as grilled or stewed dishes to make the meat more tender. Raw material coordinates Australian Crying Tiger Beef (Aussie Beef & Lamb) Good quality beef imported from Australia. Shop at all Makro branches or order online at Makro Pro: www.makro.pro Top Round Top Round Medium-tender meat with a slight marbling of fat. Although it has little fat, it is a hard-working, moving part, making the upper hip meat tender. It can be used for roasting, steak, or cut into small pieces for braising or stewing. If you are going to sell it, you have to choose the best for your customers. I recommend the Australian cow's hip. Harvey's brand with the “Aussie Beef & Lamb” logo Delivering high-quality meat directly from Australia, through a complete program and farming methods, with standards and a sustainable production process for taste and nutritional value that customers and entrepreneurs can trust. Raw material coordinates Shop for Australian beef hips at all Makro branches or order online at Makro Pro: www.makro.pro Thank you for the information: https://bit.ly/3Pvkakh Australian beef neck and Australian beef coconut If you're thinking of curry, boiled, stewed and grilled dishes, Australian beef neck and Australian beef coconut are the answer! Chuck It has a rather pinkish red color and a lot of fat. The meat is juicy and the texture is soft on the tongue. The price is not expensive and it can be used in many menus. It will definitely please business owners. Coconut Knuckle A soft meat with little fat that people love. It is the meat from the base of the hind leg near the hip. It has a large lump shape similar to a coconut. One cow will have 2 lumps of this piece. I will buy Australian beef neck and Australian beef coconut. Entrepreneurs, be sure to look out for the “Aussie Beef & Lamb” symbol. Guaranteed delicious meat imported from Australia at every Makro branch or order online at Makro Pro: www.makro.pro Thank you for the information: https://bit.ly/3t3vI6B Those who love tender meat will love this. A collection of 4 popular meats that steak restaurants must have in their restaurants. Picanha Meat (Rump Cap) – It is the top part of the hip. There is a thick layer of fat on top of the meat. With a stronger flavor than other parts, it can be used to make delicious steaks! One cow will have only 2 pieces of this part. Picanha is considered the queen of Brazilian meat. Sirloin It is the upper hip meat next to the backbone on both sides from the ribs. It may be known as #Sirloin. It has a little fat. The meat is so soft that it almost melts in your mouth. Therefore, it is very popular in steak restaurants. Rib Eye Beautiful fat margins, located between the upper body and ribs, receiving the full richness and sweetness of the bones, suitable for grilling and making steaks. Tenderloin Located on the inside of the ribs under the backbone of the cow, it has little fat and is tender. However, if you find tough meat, you must cut off one layer of the membrane (Silverskin) first. The secret to keeping steaks and bone-in steaks juicy and tender is to let the steak rest for 5-10 minutes before slicing. So where is a good place to buy land? Introducing Australian beef “Aussie Beef & Lamb” Because it is grass-fed, it has more meat than fat, so it takes 30% longer to cook than other meats. It cooks faster than normal. Shop at all Makro branches or order online at Makro Pro: www.makro.pro Premium sliced meat If you want premium sliced meat to be a highlight and a selling point for your shop, we recommend Prime Meat, frozen sliced Australian pork neck, quality Australian beef, produced from imported cattle breeds from Australia, fed with natural grass for 120 days, making the meat soft, delicious, well-rounded, and invitingly fragrant. Prime Meat Crying Tiger Beef Sliced Frozen Produced from high-quality Australian Wagyu cattle, fed with grain for more than 350 days, free from the use of growth hormones, resulting in meat with marbled fat, Marbling Score MS4+, which is exceptionally tender and has a unique aroma. Prime Meat Frozen Sliced Angus Beef Blade Quality imported meat from Australian cattle, because Angus is one of the best breeds of cattle that produce the best meat in the world. It is raised on the plains and fertile grasslands and fed with specially selected grains for 100 days, resulting in meat that is soft, has fat and marbled with a Marbling Score of MS4+. Suki, Shabu, Hot Pot and Beef Rice restaurants will have good quality meat ready to serve to customers. The soft, delicious and smooth texture will help customers remember our shop. It goes through the production process in a standard factory, clean, fresh, safe, can be divided for convenient use. Shop at every Makro branch or order online at Makro Pro: www.makro.pro Prime Meat Sliced Steak Introducing Prime Meat sliced steak, beautifully cut into 200-gram steak pieces, easy to arrange for the shop's SOPs, convenient for business owners, and served with standard and fast service. Prime Meat Frozen Angus Sirloin Steak Soft meat with marbled fat, Marbling Score MS4+, imported from Australia. Can be stored in the freezer, does not spoil easily, has a long shelf life. Prime Meat Wagyu Sirloin Steak Frozen Premium imported beef, produced from Australian Wagyu cattle. The meat is extra tender, has a rich flavor, and has a unique aroma. It is suitable for making steaks. It has marbled fat, Marbling Score MS4+. Prime Meat is considered quality imported meat. It is frozen meat that has been preserved fresh by vacuum packing and a high temperature cold food preservation process (down to -18◦C) which effectively inhibits the growth of microorganisms. It is clean, fresh, safe, and can be divided for convenient use. It is suitable for making steaks, whether by grilling or sous vide, which will maintain the juiciness of the meat very well. Shop at all Makro branches or order online at Makro Pro: www.makro.pro
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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.
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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? Check out 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
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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. Sign up for MHA membership for free 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
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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. If customers intend to order right away but it is not yet a recommended or signature menu of the restaurant, they can provide additional recommendations. 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
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