The F&B/hospitality market in Vietnam is exciting. Every week, a new place celebrates a grand opening. Also every week, another place quietly closes its doors.
We have a unique perspective in this market, having worked as designers and consultants on successful hospitality projects such as ănăn Saigon (1* Michelin, Asia's Top 50 Restaurant), YingTao (1* Michelin, New York), Madame Kew (part of Quince group), Little Bear (Michelin Select), Mami Cocktails, Zion (Hoang An Nhien Group), among others. We also own a collection of growing F&B brands (Bakes French Pastry, Matte Matcha Bar, Yeshi Taiwanese Kitchen, and Blank Sky Lounge) and a few failed concepts. We learned a lot and we wished someone had made this guide for us back then. So we made one, for you.
Here's a rough checklist for new F&B entrepreneurs in Vietnam. Adjust as needed to fit your project scope. We look forward to your grand opening!
Big items you should set money aside for. Actual number depends on your concept and location, but in general, Vietnam is not cheap anymore. Fill in and keep track.
Based on small-medium projects ($150,000-$500,000). Can vary wildly depending on project requirements and site realities. Click for some details. (Ignore the dates, note the duration)
1. I want my ________________ to look like _____________________.
Why would you want to and can you authentically own the look that you're copying? Why didn't you solicit the service of the original designer of the space you like? Also, intellectual property.
2. I want to be Instagrammable.
We believe being Instagrammable is a by-product of great businesses and design. Focus on your concept, design to it, and if it touches people they will help you make it famous.
Focusing on being Instagrammable is short-term thinking because people get bored really fast.