Because of everything on the customer's dish are money and profit. But why many entrepreneurs still got food waste problem? The more food waste that inevitably means your income and profits to be lost!
For the new normal era, it has affected to earn by Covid-19. Thus, it is time to control expenses and the big expenses is Raw material cost' that there is restaurants left a lot of food waste and it means wasted expenses.
Moreover, the global warming crisis and the food waste crisis which are major global problem. Thus, the restaurant and hotel business should be take responsibility to solve this problem. And this is the inspire ‘Makro Horeca Academy’ to create ‘Makro Horeca Academy : Zero Food Waste Program Reduce costs, Increase profits, Open the secret tips to reduce food waste’ This great project will add know-how, add ideas for restaurant and hotel entrepreneurs to develop their businesses to be stronger and 'survive' in the current situation.
Let’s come to learn online content with the way to reduce food waste and how to manage food waste via www.makrohorecaacademy.com and Facebook ‘Makro Horeca Academy’
Statistic of Waste in the world and Thailand
The benefits of food waste management for the business owners, customers & employees
Food waste management in Japanese restaurant
Food waste management in Buffet restaurant
Food waste with way of Thai food
Food waste with way of western food
Proper planning to reduce food waste
The highlight event, 'Zero Food Waste Workshop', a special open workshop that you can participate without any charge, the event will be held on November 11 , 2020. More information, Facebook ‘Makro Horeca Academy’
Food waste management is not hard at all… If you know know-how and it is guaranteed to be extremely useful to save the cost and get more profits into the business as well.
Statistic of Waste In Thailand
Shocking statistics on food waste in the world and Thailand. What kinds of problems does food waste cause? Why Thai Horeca entrepreneurs need to care about this? When the world-saving restaurant trend is becoming extremely, it is right time to take advantage from green trend to increase the customers and start to 'change' to learn 'Zero Food Waste' as ‘Marketing Tool’ or a marketing driven tool with 5 basics on food waste management.
What Is Food Waste?
What’s food waste? Many people thought that Zero Food Waste is making no waste at all. It seems impossible, but the important thing is food waste reducing. As the Horeca entrepreneurs, you will spend a lower amount of money for raw materials but you can serve full dish to make customers happy. Moreover, if you can reduce food waste, get more profit.
Benefit For The Owner, Customer & Employee
Food waste management is very beneficial for entrepreneurs till the customers and employees. It's not only the entrepreneurs can reduce the cost of raw materials and increase more income and it can keep good image of restaurants that is a restaurant social responsibility and eco-friendly. The entrepreneurs can use the food waste reducing as Marketing Tools and Free PR to generate media attention and can creating 'Word of Mouth'. Moreover, entrepreneurs have to learn how to motivate employees to collaborate.
Learn about the main factors that causes most restaurants to generate food waste, such as 'Spoilage' caused by poor storage or plan to buy too much, 'Over Trimming', bad slicing ingredients, 'Over Cooking' and the arrangement of 'Over Portioning' dish to exceed customers needed. These are main factors are attend to plan and manage to control costs and increase revenues for your business.
Japanese Food Recycling & It’s History
An interesting history makes Japan to be a great country for reducing food waste. Learn about the 'Teishoku' food culture, a set of good prepared dishes that express care. The set dining is considerations of health and balance of nutrition, it is also good example of how to handle and use ingredients wisely, including tips and examples of various dishes in Japanese culture and business.
Zero Food Waste Management For Buffet
The reducing food waste for buffets must be look beautiful and full set all. It may seem difficult, but if you know 'Rethink', change your mind set. It just starts to 'Review' food waste among employees. It can make your team sees the thing that needs to be managed and design a 'Rework' working method to reduce food waste appropriately.
Thai Waste & Ingredient Recycle
Thai foods and wisdom to deal with food ingredients and appreciate the value of food. For example of an idea 'Ingredient Recycling', a food menu created from the need to eliminate food leftovers in Thai culture. The developing awareness of previous Thai entrepreneurs until the new generation of entrepreneurs. The eco-friendly restaurants trends in Thailand is starting to occur now.
Western Food & Ingredient Recycle
Example of a 'Ingredient Recycling' idea for a Western menu and kitchen management in the western food business that help to reduce food waste effectively and it has benefit to various restaurant entrepreneurs. Whether it's a small business or a large business with multiple branches, it can be effectively applied to your restaurant and hotel and will help to reduce costs and ingredients in cooking. It definitely helps to increase income and profit.
Proper Planning, Storage, Portion Control
Learn the principles of Zero Food Waste Management planning from the start until finish. Whether purchasing, storing raw materials to Portion Control will help you manage to reduce food waste, reduce costs and increase income, actually returning profits to your business.
The highlight event, 'Zero Food Waste Workshop', a special open workshop that you can participate without any charge on November 11, 2020 at the MCC room, Tara Phatthanakan Building, Makro Head Office, Pattanakarn Road. This event led by Makro Horeca Academy's team of expert speakers, along with guest speakers and leading entrepreneurs and experts who have successfully applied Zero Food Waste Management to their businesses ‘Mr.Thanaphan Wongchinsri’ from 'Penguin Eat Shabu' with Chef Daniel Bucher, Executive Senior Sour Chef from Bangkok Marriott Marquis Queen's Park, the world's first five-star hotel to be certified by The Pledge, an independent standardization organization that establish to fight with the world's food waste problem.