June 22, 2021
Dishes for Creating Jobs Rice with Red Pork/Crispy Pork Free Tips on Ingredients, Equipment and Cost Calculation
If you want to sell satisfying roadside food or...
June 22, 2021
Dishes for Creating Jobs: Short Order Dishes with Sauce Bases; Free Tips on Ingredients, Equipment and Cost Calculation
Boat noodles are another menu item to watch. This...
June 22, 2021
Dishes for Creating Jobs: Short Order Dishes with Sauce Bases; Free Tips on Ingredients, Equipment and Cost Calculation
Want to sell well? Your restaurant needs sauce bases...
June 22, 2021
Dishes for Creating Jobs Sticky Rice with Fried Pork/Fried Chicken Free Tips on Ingredients, Equipment and Cost Calculation
You better believe it. Selling just “sticky rice with...
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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.
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.
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.
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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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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