Updated 01-20-19. Want to know how to open a pho restaurant? You've come to the right place.
I've created this series on how to open and operate a pho restaurant, end to end, to help aspiring pho restaurateurs to achieve their dream. Not everyone can do this restaurant thing; it's restaurant business after all (read: hard work, really hard work).
But for the few who have the heart and the desire, they can definitely find great pleasure, satisfaction and success.
I'm always involved in one pho restaurant project or another. As I start to help others open their own pho restaurant concepts, I've gathered plenty of experience on how to do this, and I knew this is a great opportunity to share with others tips and guidance on how to open and operate a pho restaurant concept.
For the aspiring pho restaurateurs, I hope these articles can give you additional help to prepare and deal with the challenges ahead Knowledge is power after all, and it is especially true in the restaurant business. Having this knowledge I'm sharing also means that you will avoid wasting major time and money like others have done before you.
I'll be sharing ideas and steps to take on all aspects of designing, building out and successfully operating a pho restaurant. We'll be going over concept development, design, kitchen operation analysis, and buildout of a pho restaurant. We'll be talking about customer service, staff training, front-of-the-house and back-of-the-house operation and procedures. We'll be discussing recipes, ingredients, food costs and labor costs, and how to deal with suppliers as well. Lastly, we'll also touch on the areas of inventory control, food safety and sanitary issues.
I hope this series will be interesting to many pho customers (the consumers), and will benefit existing and potential pho restaurant operators alike.
For those needing help immediately or having very specific questions, you can book a one-hour pho restaurant consultation below and get your questions answered.
Consultation in Vietnamese and/or English as you prefer.
You will be booking in your local time zone, based on location of device you’re using.
My location is San Diego, CA, USA (Pacific Time Zone (PT), Western US).
Pho Restaurant Business articles:
For more tips and information, read the complete series on how to open and operate your own pho restaurant.
- How to Open a Pho Restaurant.
- What Makes a Great Pho Restaurant?
- What You Need to Open a Pho Restaurant-The Starting Point.
- Tips For Your New Pho Restaurant’s Front and Back of the House.
- Designing Your Pho Restaurant: Hidden Secret of a Good Pho Restaurant Floor Plan.
- Controlling Food Costs of Your New Pho Restaurant.
- Hiring a Pho Chef For Your Pho Restaurant.
- Beef Pho, Chicken Pho, Men, Women: A Complex Relationship.
- Up-Sell Specialist – Would This Work in a Pho Restaurant?
- Secrets To Making And Serving Great Pho In Your Restaurant.
- How Much Does It Cost To Build And Open A Pho Restaurant?
- Pho Restaurant Customer Satisfaction and Complaints.
- Half Off Pho – Why 50% Off Are Not Such Good Pho Deals.
- What Is Real, Authentic Pho?
- Secret Ingredients For Pho: Revealed
- Pho Restaurant Business Plan, Part 1: What Is It Anyway?
- Pho Restaurant Business Plan, Part 2: What’s Sexy About It?
- Pho Restaurant Business Plan, Part 3: The Nuts and Bolts
- Customer to Pho Restaurant: These 5 Things Can Hurt Your Business
- Signs That a Pho Restaurant Is in the Process of Failing
- Hey, What’s the Cost of That Bowl of Pho?
- How Long To Cook Pho Spices In Pho Broth
- 5 Ways A Pho Restaurant Can Beat The Competition
- What’s Your Pho Type, Beef Pho, Chicken Pho or Vegan Pho?
- Online Coupons and Offers – What’s In It For Pho Restaurants?
- What Pho Restaurateurs Can Learn From This Poll
- 3 Reasons Why You Need An Architect For A New Pho Restaurant
- On Pho Restaurant Quality And Service, And Pho 79 Revisited
- What Pho Restaurant Experience Causes You To Never Come Back?
- Selling Pho Secrets – With A Catch
- A Conversation With Pho Restaurant Architect Quynh Tran
- Anatomy Of A Solid Pho Restaurant Business Plan – Part 4
- How To Design, Build and Operate Vietnamese Pho Restaurants
- Pho Eater Behaviors – What Pho Restaurants Can Learn From These Polls
- Importance Of A Well Developed Pho Restaurant Concept
- Will You Eat Pho With MSG? A Pho Poll Result
- 5 Important Lessons For Pho Restaurant Startups
- Best Practice Inventory System For Pho Restaurant Profit, Part 1
- Inventory System For Pho Restaurant, Part 2: Key Characteristics
- Tips To Lower Startup Cost To Open A Pho Restaurant
- Design, Build and Open Vietnamese Pho Restaurant
- Wall Mural: Saigon Pho Restaurant
- Four Signs That A New Pho Restaurant May Not Make It
- Location, Location, Location: Myths and Facts For Pho Restaurants
- Prime Cost And Why Keeping It Under Control Is Critical To A Pho Restaurant’s Survival
- I’m 1 Month Out From Opening My First Small Restaurant
- Inventory System Part 3: What Would You Categorize These Items as?
- Pho Restaurant Kitchen Efficiency: What It Means And How To Achieve It
- Ways To Store Large Quantity Of Pho Broth When You Made Too Much Of It
- Quick Cook Banh Pho Noodle
- Designing Pho Service And Final Plating/Expediting Floor Plan
- Improving the Pho Menu For Mainstream Appeal
Ban co the cho toi, vai phuong phap, ve nau pho, cho thuc an tot, toi, xin chan thanh cam on nhieu lam.
@G-h: Chào bạn, bạn cần biết phương pháp nấu phở cho thức ăn tốt, nhưng bạn muốn nấu cho ăn ở nhà hay cho nhà hàng? Hai cách nấu rất khác biệt nhau. Và nếu cho nhà hàng, thì bạn cho biết thêm một vài chi tiết qua trang sau đây:
(If you would like to make good pho, please indicate whether it’s for home cooking or for restaurant. If it’s for restaurant, then please use the form from this link below:)
Pho restaurant consultation.
I’m doing my research before making a decision to open a pho restaurant in Jacksonville FL area. I just moved from SJ, CA to this area and I think there is opportunity to start this business here. I have worked in corporate and had my own business in the last 20 years, but never in food services. I know each restaurant is different, but could you share with me whatever info you have regarding to:
1. Initial cost to setup a pho restaurant (for about 50 seats)
2. Operating cost to run it
3. What are the must-have equipments in the kitchen for a pho restaurant.
@Gary: Hi Gary,
1. Initial investment for a 50 seat restaurant can range from below $200k to $400-500k depending on what your concept is. This means how you serve, how you prep and how you cook for the customers.
2. I don’t think anyone can tell you the operating cost of running a pho restaurant. Many people pay labor under the table and brag about how good their restaurant runs and how fast they recoup their costs back. Other people are too stubborn to learn the right way to run it so their cost is very high. In general, the national statistics of 30% labor, 20-30 % food cost should hold.
3. Must have equipment depend on your concept. It may range from mom-and-pop cheap price and no service all the way to full-service high quality high priced menus. In between you may have QSR or quick service restaurant that can take many shapes and forms. A mom and pop style place can have cheap equipment. A high volume, more modern place can have open kitchen with cool and modern ambience. So it depends on what you want.
Let me know if you have any more questions. If you are serious about opening your own pho restaurant, and you are ready to work really hard to make it a success, then I can go into a lot more details. Please see private reply.
Mình muốn mở tiệm phở ở Montgomery, TX khoảng 30 chỗ. Ban có thể tư vấn về cách mở, diện tích khoảng bao nhiêu và cần bao nhiêu tiền?
@Trang Ton: Thank you for inquiring. I can provide consultation over the phone if you make reservation for a date and time using the calendar above. Consultation can be in English or Vietnamese.