Pho restaurant inventory system. In this post, I discuss what an inventory system should and must have, and explain key characteristics that enable a solid inventory system.

Listen to Dan Pashman and his Sporkful podcast on MSG and pho, with Andrea Nguyen and her take on MSG and its use in pho, Vietnamese and other Asian cuisines.

There are many people still using a fork to eat Vietnamese pho. Here are some results of a pho poll on fork versus chopsticks, and my attempt to understand and ...

If you're one of those who take home leftover pho broth from a pho restaurant, then here's a better alternative to enjoy more and better pho at home.

A good inventory system can make or break a restaurant, and pho restaurants are no exceptions. Here are top characteristics of a solid pho restaurant inventory system.

Take real action to ensure the success of your new pho restaurant. Here are five important lessons for pho restaurant startups: from planning stage to grand opening and beyond.

A reader asks: When simmering pho broth, when do you put the spices in the pot? And do they need to cook as long as the bones? Here are some ...

An update on Pho and MSG poll. Read about what pho eaters say about having pho with different levels of MSG, and my take on the "never MSG" pho crowd.

Among the most abstract steps in creating a new pho restaurant is to start with a solid concept. Here's a discussion on the importance of a well-developed pho restaurant concept.

Between these 2 polls, pho restaurant owners/operators can draw some very important conclusions to help them gain customers, improve operation, and increase profits.