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.

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 ...

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.

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.

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.

New Live Chat feature is available to chat with you about pho and pho restaurant business. Chat with me if you find me online.

How to set up and run a restaurant inventory system correctly: Tips and suggestions to help a restaurant owner with his inventory system dilemma.

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: 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.

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.