Improving the Pho Menu For Mainstream Appeal
Pho going mainstream? Not quite yet. The pho menu needs a major improvement or facelift. Pho noodle itself is great, but the pho menu needs to get with the 21st ...Designing Pho Service And Final Plating/Expediting Floor Plan
Someone asked about how to design for expediting high volume pho service based on existing ordering/cooking/service space configuration. Here's one way to do it.Quick Cook Banh Pho Noodle
Does anybody know of a quicker cook banh pho noodle beside the fresh kind? A Pho Forums subscriber asks. Here are a couple of good options for quick cook banh ...Ways To Store Large Quantity Of Pho Broth When You Made Too Much Of It
Pho broth is usually made in large quantities, whether for home or restaurants. Here's what to do with pho leftover to ensure highest level of quality and food safety.- 10
Pho Kitchen Efficiency: What It Means And How To Achieve It
Achieving high operational efficiency while serving better pho easier, faster, in less time, and less costly. It's everything any pho restaurant wants to do and here's how to do it. Why Call It Pho Instead Of Vietnamese Soup Or Vietnamese Noodle Soup
Someone asks: Why didn't Vietnamese use the "Vietnamese Soup" or "Vietnamese Noodle Soup" names for their pho when brought to the US? Here are some answers.Inventory System Part 3: What Would You Categorize These Items as?
How to set up and run a restaurant inventory system correctly: Tips and suggestions to help a restaurant owner with his inventory system dilemma.I'm 1 Month Out From Opening My First Small Restaurant
This post is about a small restaurant to be opened soon. It doesn't serve pho but has the exact challenges many new pho restaurants struggle to deal with.Prime Cost And Why Keeping It Under Control Is Critical To A Pho Restaurant's Survival
Prime Cost: Quickest and easiest way to start running your pho restaurant by the numbers. Learn what Prime Cost is and how to put it to use.Location, Location, Location: Myths and Facts For Pho Restaurants
Choosing a location for your new pho restaurant is not what you might think. Here are 4 important location factors a new pho restaurant operator should pay attention to.
Pho Restaurants Business
Pho restaurant kitchen design and consultation: from conceptual design, to pho menu creation, to lease negotiation, to front and back design of the restaurant, and everything related to the preparation for opening, and subsequent operation of pho restaurants.
