Raw Material Cost Reduction through Fish Butchery Technique in Restaurant Operations
The restaurant applies a whole fish utilization approach to maximize the efficiency of raw material use, particularly for high-quality imported fish such as fresh Norwegian salmon and fresh Norwegian cod. The fish butchery technique, which refers to advanced fish cutting and preparation methods focusing on precision and quality, is used to maximize the value of fish portions. The process is based on a yield rate of 30%, meaning that from every 1 kilogram of fish received, the usable and value-generating portions are carefully processed while minimizing waste from non-utilized parts. This approach contributes to overall savings in cost of goods (COGS) through improved raw material efficiency and waste reduction.
Finanical and Eco-Efficiency Impact
| Year | Year Input Weight | Yield Saved (kg) | Cost of Goods Sold (COGS) Savings (THB) |
|---|---|---|---|
| 2024 | 3,878.33 | 1,163.50 | 58,174.95 |
| 2025 | 2,832.05 | 849.62 | 42,480.82 |
| Total | 6,710.38 | 2,013.12 | 100,655.77 |
Over the course of the project implementation in 2024–2025, the Company achieved total raw material cost savings of more than THB 100,655 through the management of approximately 6,710 kilograms of fish input weight.
This is aligned with the Company’s sustainability objectives in terms of food waste reduction and efficient cost management, which form part of the organization’s commitment to responsible restaurant operations.
