It’s a question hopeful pho restaurateurs and pho customers alike would often ask me. An aspiring pho restauranteur should spend the proper time developing what her concept should be, then learn to pull everything together to make it happen. Cost estimate, recipe development, cooking procedures, operational concept are all important first steps to arrive at the cost to build your pho restaurant.
There are good pho restaurants and there are bad pho restaurants. Those doing good business are doing something right and will stay in business a long time. Those sitting empty will probably close shop soon. A key determining factor for a pho restaurant’s success is customer satisfaction and complaints. Here’s a look at some customer complaints, what they really mean, and how to fix them.
Some road names in Hanoi start with the word Pho. This pho is different from the noodles pho right? Well yes there are pho and there are other pho. This is a case of lost in translation, Vietnamese edition. Or more accurately, lost of accent marks in translation. Here’s the difference.