This is the story of a failing pho restaurant I tried but couldn’t help. It has lots of potentials, but sadly it’s probably not going to make it. No pho restaurant fails all of a sudden. Either it didn’t start out right to begin with, or it’s a gradual slide to the abyss of no revenue. In the vast majority of cases, you can watch as if in slow motion that a pho restaurant is going down and will eventually close. All the signs are there and solutions are also there. Yet some pull through but others continue their path to closure. I hope this story helps someone.
There’s little argument that Vietnamese Pho came from North Vietnam. Personally I like Northern Pho a lot. But the state of pho today is what it is, that is, many people around the world know the Southern pho as the de facto Vietnamese pho. Many non-Viet diners actually grew up eating this style of pho. So it really doesn’t matter because the vast majority of pho restaurants around the world do serve the Southern style.
Ever wonder how much a bowl of beef pho costs to make? If you’re a customer, when you pay $8 for a bowl of beef pho, what are you really getting? And if you’re a pho restaurant operator, do you know your food cost and profit margin? Read about how the cost of a bowl of pho can have an important impact on both the pho customer and restaurateur alike.