Articles

Makro HoReCa Academy
June 30, 2020

Good Sales with No Barriers! E.Hoi’s Poached Blood Cockles, from a Condo Kitchen to 6-Figure Sales

An interesting trend for people who want to open...

Makro HoReCa Academy
June 25, 2020

Improved Sanitation, Increased Confidence: New Normal Equipment Restaurants Must Have!

Despite the easing of measures to allow restaurants to...

Makro HoReCa Academy
June 17, 2020

10 Things to Know before Launching a Restaurant Business

Restaurant businesses are the aim of lots of people...

Makro HoReCa Academy
June 16, 2020

7 Dishes for Creating Jobs and Making Money!

Since we’ve entered Phase 3 of easing measures, people...

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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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