สภาพปัญหาและแนวทางการพัฒนาการประกอบการร้านอาหารประเภทจานเดียว กรณีศึกษาร้านก๋วยเตี๋ยวหมูต้มยำเฮียหั่ง

Abstract

The objectives of this research were to study the problems and guideline for the development of A la carte. Case study on Heiy Hang’s Tom yum pork noodle soup restaurant.The study was a qualitative research methodologyfor offer guidelines. By using the in-depth interview and non-participant observation.The key informants wasHeiy Hang’s Tom yum pork noodle soup restaurant’s entrepreneur, six related employees and customers.

The research found thatHeiy Hang’s Tom yum pork noodle soup restaurant’s entrepreneur. Experienced sluggish economy in the years 2015-2017. , sales have dropped more than 70 percent. Cost of raw materials is higher. The rent is increased by 1,000 baht per month. The income is not enough to pay.Did not pay employees’salaries. Cannot buymaterial into the business cycle as before.When customers dropped. Waste is increasing. Entrepreneurs decided to reduce their employees.And the purchase of raw materials fell by more than 50 percent from normal.The entrepreneur sets a policy for not many cooks each day and extended from 07.00amto 17.00pm to6.30 am -17.30 pm. Expanded business opportunities to increase channelsby delivery service.Market-based media on the site to increase sales.In addition, during this period there were several new retail competitors in the area so made customers more options.Entrepreneurs have the idea to maintain the identity of the food taste and good ambiance.The service is also upgraded to accommodate other retail competitors.Sales improved in January of 2018 and are likely to increase further. The liquidity is improving and business recovery from the problem sluggish economic.

Keyword: The problem of the restaurant , Guideline ,A la carte