[Sticky] FAQ: Pho Restaurant Consulting
Hi chuynh i crossed this site last week and I really love the site . I learnt a lot.I am planning to open a small pho restaurant in my area. Like a pho express way. I have doing the research for a couple month I still think I should get proper training from your guys.could u tell me about detail of training program?
Hi Cuong, been a lurker and learning a lot. Currently I need help with moving ahead with my business ideas. To start I'd like to get professional input for our recipes. My family has a lot of good recipes from both my grandmothers. I'd like to be able to develop them into commercial restaurant grade recipes ready for high volume use. Almost all of them are written in one form or another. Please let me know how best to proceed. I have considered signing up for Premium subscription but would rather work directly with you for quickest results. Thank you.
Hi Cuong: I'm a newbie and would like to find out how I can work with a consultant like yourself to help me achieve my plans. I have several ideas and need some guidance on how I can make decision on which one is better choice, how such decision can be arrived at, and then how to carry it to grand opening. Awesome site and resource you're providing.
Hi Cuong: I've been lurking and learning a lot. I think I'm ready to take the next big step to open a pho restaurant of my own. I'd like to open by late summer at the latest. Please suggest whether I should upgrade to Premium level or should I contact you directly. Thank you.
Hi Cuong: I'd like invest to open and run my own pho restaurant in the Bay Area. With your consulting, what is the time frame I can expect for me to be ready to actually open and do it right? I have some experience with both front and back of house but never in supervisor role, and I want to make sure I learn as much as I can and making as little mistake as possible. Thanks.