Articles

Makro HoReCa Academy
May 22, 2020

New Normal, Changed Consumer Behavior; Restaurants Need to Adapt in Time

The Kasikorn Research Center revealed an analysis of restaurant...

Makro HoReCa Academy
May 20, 2020

Save Costs, Create Cash Flow: A Restaurant’s Way to Survive

 Cash flow is an important aspect of doing any...

Makro HoReCa Academy
May 20, 2020

New 100% Rule: Recovery Formula! Restaurant Crisis

“Income is not as important as the remaining balance,”...

Makro HoReCa Academy
May 17, 2020

Check Your Status Now! Is Your Restaurant in a Crisis? Use P&L to Find Out!

In a situation where many are feeling terrible, sales...

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Reviews from Makro HoReCa Member

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Ms. Paem

Restaurant Owner

I learned how online channels could be used to really boost my restaurant’s sales after starting with absolutely no background. After studying the free online courses of Makro HoReCa Academy, I found that the content’s easy to understand and very casual.

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Ms. Mint

Japanese Restaurant Owner

I’m glad there are online courses for people who want to open restaurants. That’s because I don’t normally have time to study or attend seminars. I like it that I can study on this site at anytime. I could increase my knowledge by visiting this site whenever I have free time.

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Ms. Oat

Cook-to-Order Restaurant Owner

I’m glad there are online courses for people who want to open restaurants. That’s because I don’t normally have time to study or attend seminars. I like it that I can study on this site at anytime. I could increase my knowledge by visiting this site whenever I have free time.

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Mr. Fa

Restaurant Business Owner

I just started a restaurant business, and I’m trying to learn how to operate a restaurant. After studying online courses here, I was able to solve many of the restaurant’s problems. It offers many solutions to novice restaurant owners and, importantly, it’s free!

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Mr. Mai

Chabu Restaurant Owner

I applied knowledge I gained from online courses here such as about marketing and appropriate menu design to what I sell, and I learned about my restaurant’s strengths and weaknesses as well as how to solve problems at the source. I highly recommend it for everyone. It’s easy to understand and practically apply to your restaurant.

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