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 ...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 ...- 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 ... 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 ...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 ...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 ...Is It More Than Just Spices That Make Real Pho?
Vietnamese pho is characterized by the use of many fragrant spices. When you can't get your hands on all the spices listed in the recipe, ...Pho Nam Dinh, and Real, Authentic Pho Revisited
A reader and pho fanatic shared his views about Pho Nam Dinh, about what's considered authentic pho, and the state of pho in North America, ...A Discussion on Fresh Banh Pho Quality
A reader asked me the other day about fresh banh pho and quality of fresh banh pho in the U.S. versus in Vietnam. The fact ...