Noodle soup is the easy menu with both variety and popular menu of all time that you can see everywhere. But How to think professionally on sales technique of noodle soup to make the restaurant become better systematical function and better business growth? Today we will show you how to think like noodle soup champion restaurant and every details and aspects of Sod Tiew Ped Palo as Food Truck, the winner of ‘GSB Street Food - life changing’ (Dare to think makes the life changing). This campaign is organized and shared the story to upgrade the creativity of Food Truck by the Government Savings Bank answering the proposition of functional system to upgrade your business.

Mr. Suradet Somsaengiam, Owner of Sod Tiew Ped Palo Noodle Restaurant, is the person who upgraded noodle soup brand getting famous in the town of Sranaree (Ya Mo) Monument, will talk about the success story of Sod Tiew Ped Palo as follows;

Khun Suradet's family started the business of noodle soup since his ancestor which he is the third generation. The legend has inherited since the business hasn’t had its name yet. When he was taking over the business he named the restaurant 'Sod Tiew' because it was easy to be called and catchy.

“In the past, our business was no different from other street foods especially the management system, it was zero. I only kept the words of my parent had taught. Until I had the opportunity to compete in the programme called “GSB Street Food” and I met P'Thamm Prawatri, a businessman, specialist and speaker in food business management and administration) who taught me how to think better including restaurant management system. It made me realize the importance of good system and good standard which will help our business progress further"

The truth is that there was recent truck opening before the business of this Food Truck has started.

“At the beginning of starting Ped Palo Noodle Soup, I decided to start the menu of stewed duck noodle with the popularity of Food Truck and the advantage as it’s movable. The first truck was out to operate, but at that time I must say that I do not have much knowledge. There are lot of differences between the first truck and the latest one. The important one is the hygiene standard of the Ministry of Public Health, which must be followed in the restaurant like hand washing sink. My old truck doesn't have it, but the new has it. A first, we made it as our own design according to our understanding and aptitude at that time. Unfortunately, it did not meet the standard requirement.

Entrepreneurs need to gradually accumulate their experience, trial and error until finally it was crystallized after the competition of GSB Street Food and received the good advice from Khun Thamm. Khun Suradet later used the thinking guide to adapt for better procedure including the idea of new food truck starting with the designing before manufacturing.

 “It must start by thinking what we are going to sell. As the previous truck was running only for noodle without the thought of new idea of selling which will not be able to do on this truck due to the specific design for noodle. This time I listed everywhere for the new truck that will be selling for stewed duck noodle soup, chicken noodle soup, meat noodle soup, pork-spare ribs with noodle soup, rice topped stir – fried beef or chicken with basil, stir-fired pork spare ribs with basil and stir-fired stewed duck with basil.

“Designing the plan of each location in the restaurant will be started after food listingto see what will be and where the noodle pot with boiling soup is, which side the stock in the noodle pot is, how many material compartments is needed, what the front side is for and what back side is for, where the basil stir-fried stove is. The requirement of having cooker hood would be calculated, measured on scale of everything perfectly for the best convenience and the best utility of space organization.”

“I thought thoroughly to the point of imagination and simulated situation to know the Traffic of working whether it is suitable or missing on any points.While I was planning, I received the help from P’ Thamm to comment and to revise it one more before submitting the order on production”

Truck Noodle, Sod Tiew's new eye-catching on red truck can be said that it was through fine consideration process facilitates the work functioning and helps upgrading both standard and efficiency of work function very well.

“6-hole noodle boiling pot soup stock controls the temperature and limits the time within 1 minute. We can blanch noodles for 6 orders at the same time. Stir-fried basil menu can be managed by the side seasoning area to place only dried chili, basil sauce and basil leaves.

You may wonder why there are not many ingredients like garlic, black soy sauce, oyster sauce, sugar and so one because the truck space is on limit then I have to make everything into sauce with only stir-fried seasoning with well-formulated sauce adding chili and basil leaves and we are done. It is such a solution that we figured out to deal with the space limitation on truck and still delivering fine taste to customers."

In addition to well-thought-out kitchen plans facilitates the better number on sales and work efficiency. Khun Suradet said that Selling noodle soup on truck of Sod Tiew is designed with the concern of employee safety because there are boiling pot, stove and hot pan. Frequent moving could cause the accident. With the standard designing can minimize the workflow process and help in the matter of employee safety as well.

Moreover, this truck had been thought for workflow of employee together on one direction the most. Since the customer orders the food, there is a POS system where the order keyed in will be running in the kitchen allowing the staff in kitchen to cook right away after receiving the order. Every menus will be measured as the quality standard. Once the food is ready, staff who took the order will be checking according to the order list completely. It is adequate to operate only by two staffs.

Talking about importance to make the system up to standard – This is the answer of the owner of noodle soup restaurant with the champion degree

“From the past, I didn't even know what temperature I need to blench noodles. I only knew that if the water is boiling water, it’s the time to blench the noodles. I never knew how many liters of water need to be poured into boiling pot. I only know if the water was running out, I have to fill it in. My vision has changed a lot since the competition of GSB Street Food. I must know how many bowls of noodle can be made for 1 noodle boiling pot soup stock. I changed my view on work and developed myself setting the goal to make Sod Tiew brand as the standard of street food restaurant.”

"Imagine if there is no measurement and the quantity of some bowls are different, could be massive or less then how would we check the stock and the implicit cost? Perhaps, if an acquaintance comes and eats, we might serve him with the massive bowls differently to other customers. As we have created the standard besides the taste and quantity of every orders in the same standard to be fair to all customers. It also helps in managing costs with transparently and effectively."

“In addition, the system also helps minimizing errors in work and for business growth, in which we make food truck to have standard system makes the environment more hygiene and safe from the customer view. Many customers are willing to pay for the appropriateness of what we are given here. Another important thing is that If we have all the systems and standards set up, it will be easy for anyone to join and do it. Even they don’t know how to cook is simple to follow as only the following instruction which had been set. Therefore, expansion of business as much as you want will be such a simple thing and all of them will remain in the same standard."

Best system designing – investors are calling even before launching franchise

POS system for convenience and examination (แปล)

“Many investors have come to me since the first truck opening to buy the franchise of Sod Tiew as Food Truck. But at the moment we are on still on the process of tasting system to find any error to make sure that the output of the system will be perfect with less problems as possible.

For customers who came to buy our franchise, we want it to help you accomplish as the business owner. As the easy and clear procedure tested due to the system of POS (Point of Sales System) concluding all time sales with 2 CCTVs on the truck proved that you will be able to check the work performance of employee in real time. Then no matter where in the world you are, as long as you have internet, you can always check your own business.”

All of what mentioned above is details and advantage of Food Truck Champion like Sod Tiew Ped Palo. Khun Suradet mentioned the number of fund investment around 600,000 – 700,000 baht, for anyone who interested to buy his franchise include Truck, Truck Registration, Recipe and overall system management. This is the example of professional standard of Food Truck, shows the true impressive headway of Street Food business.