Decoding the appeal of the 199,000 VND durian buffet in Ho Chi Minh City

(NLDO) – Durian buffet priced at 199,000 VND for 1 hour continues to attract customers in the second time it is held.

The 199,000 VND durian buffet program in Ho Chi Minh City took place for the second time at Fruit T&T store in Ha Do apartment complex, Hoa Hung ward, but still attracted a large number of durian lovers to experience it.

According to the reporter of Nguoi Lao Dong Newspaper, because it was the weekend, there were many groups of family or friends, as well as individual guests who came to experience and take photos and videos to share on social networking platforms.

In the second time of organization, this model has added a unique durian sticky rice dish to diversify the choices for diners.

2 tons of Ri 6 durian meeting US export standards are prepared for the program.

Ms. Nguyen Thi Thanh Trang, Deputy Director of Domestic Sales Department of Vina T&T Company, owner of the store, said that she has prepared 2 tons of Ri 6 durian of export standards to prepare for the program. The largest market for this type of durian is the US.

Many customers come to experience the service

Because the maximum number of seats here is only 60, this store can only serve about 300 guests during this event.

The company representative said that the service will be on a schedule and will only take place on 6-7, including a time slot where a "6-pack" male model will serve durian to customers.

New dish: durian sticky rice

Durian buffet for 199,000 VND in Ho Chi Minh City hits the right note for users but...

Decoding the appeal of the above model, F&B service expert Do Duy Thanh, Director of FnB Director Consulting Company, said that the durian buffet model priced at 199,000 VND hits the psychology of Vietnamese customers who really like the experience of "eating to their heart's content". Especially when durian is a fruit considered the "king" and is loved by many people.

Durian is a special fruit that makes people feel "addicted" to it.

However, in terms of replicability, Mr. Thanh pointed out that durian buffet has 3 major limitations.

Firstly, the seasonal nature of durian causes the supply and price to fluctuate greatly, making it difficult to build a stable year-round business plan.

Second, customers' taste for durian is very unique, the frequency of return is not high, making it difficult to maintain a steady flow of customers to ensure long-term revenue.

Third, operating a durian buffet requires on-site storage, opening, and strict quality control to avoid hygiene risks and complaints, increasing operating costs.

Exported durian is served in a high space.

Queue up to experience the durian buffet

Customers are excited about new experiences

However, the fruit buffet model shows great potential if it expands its products: ice cream, cakes, tea, tropical fruits... These are product groups that are easy to preserve, suitable for many audiences, have low seasonal risks, and satisfy the "try many types, pay one price" mentality, which can then be expanded into a sustainable experiential service in the F&B industry.

"If exploited skillfully, businesses have the ability to turn temporary "crowd effects" into stable, long-term business value," Mr. Thanh commented.

Source: https://nld.com.vn/giai-ma-suc-hut-buffet-sau-rieng-199000-dong-tai-tp-hcm-196250706141341415.htm