Decoding the Secret to Running a Successful Restaurant: Yip In Tsoi Teams Up with Expert to Develop System Elevating Thai Restaurants to International Standards

Tham Prawattree, a global expert in restaurant systems, together with Yip In Tsoi, has launched the CEFB center and RMS course, revealing secrets to sustainable restaurant management through system implementation, transforming restaurants into businesses that can truly grow without depending on individuals.

Because "deliciousness" alone may not be enough for a restaurant to survive in today's highly competitive market, Yip In Tsoi is advancing Thai food industry standards by launching the CEFB center, a knowledge hub that offers "shortcuts" to systematic restaurant management. They invited Tham Prawattree, an expert who developed Thai restaurant systems in Europe, to share a success framework that enables your restaurant to operate effectively on its own.

Running a restaurant in Thailand is "easy to start but hard to survive."

Tham Prawattree, an expert in restaurant management and founder of Pad Thai restaurant in Amsterdam, revealed that Thailand's strength lies in its diverse, unique regional ingredients, attracting many to start restaurant businesses. However, the major problem is that "Thais teach cooking but never teach how to run a restaurant business."

Many start from passion but end up trapped in "watching the store" 24/7, leaving no personal time; when the owner stops, the income stops as well.

Five key elements to achieving passive income.

Tham emphasized that to expand branches or grow sustainably, one must shift from personal skills to "systems" through key frameworks including:

1. Cost control: knowing the source and destination of every baht and satang.
2. Standardized recipes: anyone can cook the same delicious dish without always relying on the original chef.
3. Pricing: profits must be clear after deducting gross profit and hidden costs.
4. Marketing and customer acquisition: reaching target audiences both online and offline.
5. Training staff: transforming general employees into experts using "manuals."

"We must position chefs as trainers or coaches and use technology to reduce steps, so the restaurant can operate independently even when we're not there," Tham said.

Yip In Tsoi launches CEFB, a knowledge center for entrepreneurs.

To meet this demand, Yip In Tsoi Co., Ltd. established the Centre of Excellence for Food & Beverage Management (CEFB) to serve as a knowledge hub for systematic F&B business management, aiming to reduce trial-and-error among Thai entrepreneurs.

The CEFB center will transfer international food business experience, adapting it for restaurants of all sizes—from small SMEs to businesses seeking to scale up—creating transparent, verifiable standards that can compete globally.

Launch of book and RMS course: shortcuts to success.

Additionally, under the CEFB project, key tools have been introduced to assist restaurant owners, including:

• The book “Systematic Restaurant Management and Operations”: compiling over 30 years of Tham's experience in a step-by-step guide.
• The Restaurant Management Systems (RMS) course: an in-depth program guiding entrepreneurs to implement real systems, from cost structure to long-term growth planning.

Running a modern restaurant is not just about culinary charm but about "management." The collaboration between Yip In Tsoi and Tham Prawattree through the CEFB center offers a vital opportunity for aspiring restaurateurs to learn how to build a strong foundation, turning passion into a truly prosperous and sustainable business.