decreased year-on-year, attributable to improved efficiency as well as on-going cost reduction and cost control. Hence, gross profit margin improved from 7.0% of sales in Q1 2016 to 7.7% of sales in Q1 2017
. • Regarding to well-prepared in cost and internal control, gross profit of food centre and restaurant business are lined with last year. 3. Financial status analysis Unit: million bath Detail June 2018 Dec 2017
increasing number of kiosks. 2) Service & Administrative expenses was Bt61mn, represented 7.9%of total revenues from core business, which decreased from last period, due to effective cost control. Profit 1
& Administrative expenses was Bt63mn, represented 7.9%of total revenues from core business, which decreased from last period, due to effective cost control. Profit 1) Gross profit was Bt184mn, increasing 25.7% YoY
control. Profit 1) Gross profit was Bt184mn, increasing 25.7% YoY because of consecutive revenue growth. 2) Sales profit was Bt1mn, decreasing 17.9% YoY, which is sales of equipment related to Boonterm
4th quarter of 2018). The proportion of gross profit per sales increased due to control of loss from production, the development of the employee’s skills in the production line and the decrease cost of
profit by segment of 31%, mainly are from rice business. • Regarding to cost control and reduction, gross profit of restaurant and food center are delivered on par as last year. 3. Financial status
gross profit and administrative expense control. EBITDA margin in the 4Q’18 and year 2018 was 26% and 25% respectively. However, the administrative expenses included the non-cash expense incurring from
Ventures excluding Non Controlling Interest from business combination under common control (mainly Share of Profit from Investments in Glow Group (GHECO-One, HHPC, Glow IPP) of Hemaraj that was transferred
control. Profit 1) Gross profit was Bt183.8 1mn, an increase from 1Q17 which was Bt179 .19mn. Gross profit margin was 21.8% of total revenues from core business, a decrease of 25.1% in 1Q17, due to the