Menus, Recipes And Cost Calculation - Pho Forums

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.

Steps to optimize recipe/menu item cost

ls-nguyen45 — Tue, 17 Dec 2019 19:18:42 +0000

Hi Cuong: I'm working on optimizing my recipe/menu item cost. I do have a decent master ingredient list and pretty much all recipes broken down in good format per your suggestions. Can you provide some top level ways to modify and optimize the recipes 1) to keep cost as low as possible, 2) to maintain quality up as best as possible, and 3) to have a system in place for easy change/add/remove recipes in the future. Thanks!!

Bussing leftover broths

SydneyPerson38 — Wed, 09 Oct 2019 17:08:35 +0000

Unlike other restaurant foods, pho usually has large amount of leftover broth in the bowls when the customers finish their meals and leave the restaurant. Between the 2 extremes of

Bussing the tables using push carts in the dining room like many old school Viet restaurants do (my least favorite method), and
Bussing by carrying bowls individually (not my favorite either)

I'm just wondering if there are other more acceptable bussing methods for pho. From my perspective, I think the requirements should include (not in order of priority or importance):

Safe
Acceptably fast
Convenient and not costing too much
Clean and sanitary
Good customer experience (meaning it looks acceptable to the customers)

Ideas and/or discussions on this is appreciated.

How to develop new recipe/dish/menu item

FoodChick89 — Tue, 13 Aug 2019 17:36:27 +0000

Hi Cuong,

I'm looking to freshen up my menu to offer something unique but still maintaining a level Viet food authenticity. Can you provide some guidelines on how best to develop a new menu item? What are the considerations, calculations and planning that should go into creating a new menu item that will sell well and have great margin?

Thanks much!

Restaurant prime cost

RoutinePho — Mon, 13 May 2019 23:21:17 +0000

Hi,

Hope you can help with this question. I've read elsewhere that restaurant prime cost is very important. Can you explain what it is and how to estimate prime cost for a pho restaurant I'm planning to open?

Thanks.