Articles

Makro HoReCa Academy
February 7, 2020

Insects…The Protein of the Future They Are Business Opportunities for Restaurants Today!

Thai Insects, Winner Selling Points Fried insects, or foods...

MHA
February 4, 2020

Question: How Much Does a Restaurant Have to Sell Each Day to Prevent Suffering a Loss?

In running a restaurant, you have to make a...

MHA
February 4, 2020

An Abundance of Salmon! It’s Become a Staple Thai Ingredient!

Turn salmon into a popular Thai ingredient. As it...

MHA
February 4, 2020

Great Ingredients with Poor Storage Create Risks for High Costs!

It’s a well-known fact that, among the various costs...

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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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