I love pho and love to talk about eating pho just like many pho zealots out there. With my special knowledge and experience with pho restaurants, I also reach out to help aspiring restaurateurs successfully open and operate their own Vietnamese pho restaurants.

A question I often get from people goes something like this: "What does a pho restaurant consultant do?"

The answer is, if someone wants to acquire knowledge and experience quickly without making expensive and avoidable mistakes along the way, then I can help in 2 ways:

  1. Just in specific areas that you need help in, or
  2. I can walk you through the process from A to Z.

Regardless of level of experience of the owner and the complexity of the pho restaurant you want to build, there are always the following areas to consider at a minimum:

  • Business plan, financial projection/pro forma, profit/loss analysis, and payback strategies,
  • Pho kitchen design, floor plan drawing, kitchen equipment selection,
  • Training on how to make pho for profit, how to find and train FOH and BOH staff, how to reduce food & labor costs,
  • Menu design, inventory control, cost control, customer service,
  • Marketing, promotion, customer loyalty programs.

You can check out my various articles on Pho Restaurant Business at your leisure. But in this post, I want to share in visual forms the many different areas that a new pho restaurant business owner must pay attention to. Hopefully this will give you an idea of some of the many things necessary to properly open a pho restaurant. Click on a thumbnail to view its larger version.

Note: These represent only a small portion showing how to design and build a pho restaurant. I keep all my client information confidential, and can show only public "releasable" information. More photos will be added as they become available.

To find out how I can help you open your own pho restaurant, please use the form on the Pho Restaurant Consulting page.

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