The Vietnamese F&B industry is flourishing at its finest, not only with new opening local restaurants but also receiving huge investments from the International brands. This then creates challenges for F&B operators to stay competitive within the market. By understanding the obstacles that many of the owners and managers are facing, RAV – Restaurant Association of Vietnam organise the workshop on ‘Optimising Restaurant Operation to Minimise The Rate of Restaurant’s Failure’ to help you prevent and overcome these problems. The workshop belongs to series of events for the Vietnam Gastronomy Tourism Development Program.
On June 8th, the workshop took place at Hospitality Hub, 33 Hoang Dieu Str., Ward 10, Phu Nhuan District with the attendance of Mr. Pham Minh Chi, Head of Business Development at QSR Vietnam and Operation Manager at The Pizza Company.
The workshop had a limited number of guests as RAV wanted to focus on the quality in which every participant has their chance to speak and discuss with the speaker. Many of the participants were owners, managers and investors of the F&B industry.
The event began with a brief introduction of Mr. Chu Hong Minh – President of RAV. He talked about how he first started RAV and how RAV came to be the representative of Vietnam to sign the MOU to form the ASEAN Restaurant Associations Alliance in Singapore on 21/03/19, as well as his vision of promoting Vietnamese foodservice industry to become ‘Kitchen of the World’.
Next, Mr. Chi commenced an ice-breaking game, where everyone had the chance to introduce themselves. He then continued by asking everyone to point out common reasons that lead to failure in F&B businesses and as people shared their opinions, he went through each of them in detail as well as explaining how we can minimise those failures.
Continued with the presentation, Mr. Chi proposed suggestions that can help you to start and run a F&B establishment properly, from having a detailed business plan with clear financial and marketing analysis to a well-defined operation plan. From here, he elaborated the importance of optimising the restaurant operation can lead to the success of your business. Mr. Chi then wrapped up the presentation with tools for quality control and how to evaluate the businesses.
Throughout the 3-hours workshop, there were lots of interaction as plenty of questions were raised as well as exchanging ideas among the participants. It was a great sight to see, where everyone was so open and willing to share their own experiences with each other.
The workshop ended with the networking session that allowed the attendees to exchange business cards, expand their network and take photos with the speaker.
The workshop ‘Optimising Restaurant Operation to Minimise The Rate of Restaurant’s Failure’ is part of activities that is implemented and operated by RAV. There are many more events that RAV would like to deliver to you, stay tuned for more information about the upcoming activities, visit: