How to Avoid HR Headaches During the Hospitality Holiday Season

‘Tis the Season for holiday parties and celebrations. Whether it’s a planned event or just a casual get-together of family and friends, bars and restaurants are usually inundated with these types of gatherings in November and December. Though this is supposed to be a time of good tidings and cheer, restaurant employees may not feel the love. If you are a restaurant owner or manager …

From Vietnamese Fish sauce to “Kitchen of the World”

Vietnamese Fish sauce deserves to be a core position of Vietnamese cuisine. It’s like cheese with Europeans, soy sauce with Japanese, to bring Umami – “Taste of good” in Japanese. Considered the 5th position, besides sweet, sour, bitter, salty, umami are considered as the most refined taste, connecting and “pushing” the rest for each dish more charming. Umami can soften the tongue of fastidious diners in 5-star restaurants, and also for the poor. Umami is most formed during the fermentation of protein. Fermented cheeses from milk, fermented soy sauce from soybeans, and fish sauce are fermented from fish and intestines of fish. …

Workshop: Marketing in F&B Industry: From Consumer Journey to Buying Motivation

As managers and owners of foodservice establishments, are you having challenges to understand consumer behavior shifts? Consumer behavior is never simple; decisions that appear to be irrational to managers can totally be rational from buyers’ perspectives. To help you catch the latest consumer behavior trends of the foodservice industry, Vietnam Gastronomy Tourism Development Program organized by Vietnam Hospitality Network (VHN) is privileged to bring you this month workshop about Marketing in F&B Industry: From Consumer Journey to Buying Motivation. On June 23rd, the workshop organized by VHN at Hospitality Hub, 11 Nguyen …