Pho Forums - Recent Topics

Opening a pho restaurant

SereeusPho — Mon, 02 Mar 2020 17:58:49 +0000

Hi,

I want to open a pho restaurant in the Bay Area (San Jose/San Francisco). I'm looking for help in these:
- size of equipment, and potential costs,
- guesstimated weekly food costs,
- Pos system versus no system,
- How big or small menu

Can someone give me some tips?

Thanks.

Quick and dirty calculation for new restaurant

popo729 — Fri, 28 Feb 2020 18:14:36 +0000

Hi: I'd like to learn if there's a quick and dirty calculation process that I can use to help me make a judgement on whether a restaurant concept or location is worth pursuing further. The reason I ask this question is, due to lack of experience, I'm looking for a different way to help my decision process. Hope the question is not too confusing. Thank you.

Open pho restaurant in strip mall or shopping mall/food court?

QkPho123 — Thu, 20 Feb 2020 21:21:35 +0000

Hi everyone: Can someone tell me if it's better to open pho restaurant in a strip mall or in a shopping mall with food court? Any guidance is appreciated.

Organic and locally sourced ingredients

Khangster09 — Mon, 17 Feb 2020 18:05:36 +0000

It seems like the food industry marketing machines always come up with new things/ways to describe foods or ingredients in order to help sell even more food, and restaurants industry is no exception. Restaurants always come up with new ways to advertise and make new noises to help attract customers.

With the new hypes about organic ingredients and locally sourced ingredients, I'm just wondering if there are restaurants that actually succeeded in doing this year in year out without negative impact to their business operation. It seems a lot of trouble to go out to a local farm, if there is even one to be found, and buy what they have. Then what about stuff that can't be produced locally or can only be available during spring and summer months?

Healthier Cha gio production with less oil

TranTBHoa-SG — Mon, 17 Feb 2020 17:49:33 +0000

Hi Cuong: I remember we were discussing something last year and you mentioned a work flow for cha gio that is healthier and quicker to serve as well. Can you remind me of what this was about, how I may learn to do this and whether it requires some special technique or equipment? I may have a situation that I can take advantage of this. Thank you.

Supplier/distributor at least 60 miles away

PNPho5 — Thu, 13 Feb 2020 17:48:34 +0000

Hi all: I'm planning to open a pho restaurant with a friend in a city at least 60 miles from a the nearest Asian or Vietnamese food supplier/distributor. Can someone give me suggestions on how I can make sure I have ingredients for my daily needs.

Thanks so much.

What's a good pho combo for a fast casual menu?

PhoResto-CO5 — Thu, 06 Feb 2020 23:41:29 +0000

This question is more for fast casual restaurants, but I guess it can work with full-service or table service concepts as well.

So if I want to create some combos (a main pho entree and a beverage) for a menu then what are some good combinations? My goal is to help facilitate quick ordering during peak times.

Thanks.

What the big deal with kobe beef in pho?

SouptionFL — Wed, 05 Feb 2020 19:08:15 +0000

So I finally had a beef pho with kobe beef recently. My verdict: underwhelming, not enough meat, hit and miss (not always available), and unworthy of the premium price. So what;'s the big deal with kobe beef?

Grandma's secret pho recipe

ispeakpho — Fri, 31 Jan 2020 07:25:47 +0000

Call me a skeptic, but I don't believe it when people say their pho restaurant uses their grandma's (or another family member's) secret pho recipe. What do you all think?

ServSafe certificate question

ispeakpho — Fri, 31 Jan 2020 07:13:34 +0000

Hi: How important is it to get a ServSafe certificate if I plan to open a pho restaurant? Is it required to open? If it is required, then what is the best way to obtain it? Thanks.