In this article I provide tips on how to lower the startup cost to open a pho restaurant.

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.

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 ...

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 ...

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 ...

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 ...

I recently did a commissioned mural for a client. I liked it so much that I redesigned it to cover a longer/larger wall such as ...

Pho restaurant inventory system. In this post, I discuss what an inventory system should and must have, and explain key characteristics that enable a solid ...

There are many people still using a fork to eat Vietnamese pho. Here are some results of a pho poll on fork versus chopsticks, and ...