How much do you charge for pho restaurant consulting?
There is no standard charge or fee for providing pho restaurant consulting. No two restaurants are exactly the same in concept, in owners' experience, in budget, timeline, menu, size, location, employee skill mix, etc. and therefore I do not maintain a one-size-fits-all fee structure.
My two main goals are:
- To help promote Vietnamese pho to new diners who are ready to discover it, and
- To provide valuable and unique resource for entrepreneurs and aspiring restaurateurs who want to open their own pho restaurants but are not sure how and where to start.
Most common process is, I have a discussion with you to learn about what you want to do, why you want to do it now, how urgent you need to do it, and whether I'm the right fit to help achieve your goals.
It usually boils down to how much the entrepreneur can afford and what value they think my services can bring them. For the right situations, I've even provided consultation free of charge, or maybe in exchange for a piece of ownership of the new business. So it can really have a very wide range.
Bottom line is, if I think I can help you open and run your own pho restaurant, then I will work with you to arrive at the most affordable scenario for your unique situation. That's just how I roll.
So bring on your ideas and questions, let's have an open and honest discussion about what you want to do, then I'll provide some options I think you need to follow to open your own pho restaurant in the most efficient and least costly way, with guidance on how to run it successfully for the long term.
@chuynh
Thanks for making this forum available. I have a question about possibly getting your consulting service for my venture. I want to start a multi-unit concept to serve mostly pho plus very few related items on my menu. I have owned several businesses and I have my hands the pulse of each and everyone of them; however I do not micromanage. What are some of the things you recommend I need to work on right now in order for me to create something that's solid and long lasting, with a good system in place to handle growth? What are the best ways to take advantage of your knowledge and experience? I have a lot more questions but just wanted to reach out to start the discussion. In terms of financing I do have enough to fund at least 2-3 units to start, then can arrange for more or additional financing as we grow. Location is Southern CA. Thank you.
I've just sent you an email. Please follow the info provided. I look forward to discuss.
Hi, can you clarify how you providing consulting? Is it by phone or online or maybe face to face? Thanks.
I work with entrepreneurs in North America and sometime from different parts of the world, specifically Australia, parts of Asia, with a few in Europe and even the Middle East.
The most efficient and affordable methods for coaching and consulting are:
- Over the phone
- Over the Internet (voice, video, screen sharing, etc.)
For larger projects or those that need me on site, I travel at least twice to the restaurant locations for face-to-face consulting. This usually means during the mid-term/beginning of construction phase, and during preparation leading up to grand opening phase. Additional visits may be scheduled as needed and as budget allows.
Some projects require multiple visits to work and train with owners/employees; from doing market analysis; to overseeing construction; to helping to hire and train staff on customer service, prepping and cooking, taking inventory; and all other aspects of running a successful pho restaurant.
