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hienvucooks RE: Question about hot red pepper vs jalapeno  

By hienvucooks, 16 hours ago

Recipes, Menus & Ingredients
  I'm not a fan of jalapeno peppers for pho. For one thing not all jalapeno peppers are hot all the time; I've had several occasions when it was actually kind of sweet tasting, or not hot at all. The sm...
chuynh RE: Quick Beef Pho Recipe with Quoc Viet Foods' Pho Soup Base  

By chuynh, 16 hours ago

Homemade Pho
  @dishes209 I'm not an expert in trademark issues but I think QV as a company is not using the marks correctly. While not mandatory, I think it's to the trademark owner's benefit to actually use the &t...
PhoResto-CO5 Managing unruly new employee  

By PhoResto-CO5, 16 hours ago

Employee Topics: Hiring, Onboarding, Training, Policy, Firing
  Throwing this question out for suggestions from other operators: I normally hire carefully and select only those who seem trustworthy and hard working, with experience being not the top priority as lo...
Dishes209 RE: Quick Beef Pho Recipe with Quoc Viet Foods' Pho Soup Base  

By Dishes209, 1 day ago

Homemade Pho
  Don't know what's wrong with these people. They're fighting over the word "cốt" which just means the core, the base or probably even the marrow in the bone. I think no Vietnamese cares about this word...
P Tran RE: Pho recipe yield amount  

By P Tran, 1 day ago

Homemade Pho
  If you're following a recipe then just do what it tells you to do, including measuring everything as it tells you. After becoming proficient, you can start making changes to ingredients that will bett...
ls-nguyen45 RE: Question about hot red pepper vs jalapeno  

By ls-nguyen45, 2 days ago

Recipes, Menus & Ingredients
  Ooo I love these dangerous red hot little peppers. Vietnamese don't call them "ớt hiểm" (dangerous pepper) for nothing. I have a few of these planted in my backyard and keep the abundant harvest froze...
NTLbay28 Best way to control or manage labor cost  

By NTLbay28, 6 days ago

Employee Topics: Hiring, Onboarding, Training, Policy, Firing
  So there are suggestions that labor cost should be kept at 25-30%. Are these considered the right range for pho restaurants? And in any case, are there ways to lower labor costs? Why are these so hard...
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