Interpreting financial figures... understanding costs and profits, setting accurate prices, and driving sustainable business growth.

Mr. Sathaporn Ruamnapaya, Deputy Director-General of the Department of Business Development (DBD), Ministry of Commerce, presided over a training seminar titled "Accounting for Food and Service Businesses: Leveraging Digital Marketing and Business Models" at the Sapphire Room, Muang Thong Thani, Nonthaburi Province. He revealed that the Department organized this event on September 23, 2026, to enhance the capabilities of over 600 participating entrepreneurs—spanning the food, health, beauty, and elderly care (wellness) sectors—as well as accounting professionals. The initiative aims to empower entrepreneurs to "master accounting" and utilize financial data as a management tool. This encompasses everything from analyzing revenue, raw material costs, labor, expenses, and profits to setting selling prices, strategic planning, and making investment decisions. Furthermore, the training seeks to build upon this foundation with knowledge of digital marketing and business model development, ultimately boosting revenue and competitiveness in a stable and sustainable manner.

Deputy Director-General Sathaporn added, "The core objective of this training is to shift entrepreneurs' perspectives, demonstrating that accounting is no longer merely a 'back-office' function but a vital tool for business management. When a business understands its primary revenue channels, true costs, profitable menu items or services, and areas where expenses can be reduced, it can set prices and plan strategies based on concrete data rather than relying solely on intuition. Businesses in the restaurant, caf?, beverage, and wellness sectors—along with related industries—show high growth potential and play a crucial role in the economy." ...and it is part of the supply chain linked to tourism and services—key economic engines for Thailand. These businesses require rigorous cost management and involve constant inventory turnover; failure to manage this efficiently leads to hard-to-control expenses, potentially jeopardizing long-term operational viability and growth.

“However, upon completing the training, restaurant operators will be able to apply their knowledge to analyze raw material costs, labor, and operating expenses. They will learn to calculate per-menu costs and assess the impact of platform fees and sales channels to determine whether their pricing aligns with cost structures and desired profit margins. Meanwhile, wellness businesses—which feature diverse revenue and cost models encompassing service fees, packages, memberships, personnel wages, and facility costs—have an even greater need for accounting data that facilitates systematic analysis and decision-making. Furthermore, accounting professionals serving these sectors will gain a deeper understanding of the respective business models, enabling them to highlight the potential and weaknesses revealed by the financial figures so that entrepreneurs can visualize these insights and drive further business development.”

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