Optimizing food and beverage business

The FHV Connect Da Nang 2025 event, a professional forum for the community in the food and beverage (F&B) industry, recently held in Da Nang, provided practical solutions to optimize business operations.

FHV Connect Da Nang 2025 brings together many experts, businesses, and startups in the F&B field. Photo: XUAN THINH

The event gathered many experts, businesses, and startups in the field of providing food, beverage, restaurant, and hotel services. With the theme "Lean F&B - Big profits from zero waste thinking", it opened a practical forum, in the context of the food and service industry facing many fluctuations and pressure to maintain operations.

Sharing at the workshop, experts commented that growth does not always come from expanding scale, but sometimes starts from "reflecting" internal processes. From inventory management, optimizing operations, to cutting down on raw material waste, seemingly small things can help businesses maintain profits and improve competitiveness.

“We want to bring practical experience to help F&B businesses find suitable solutions in a challenging market context,” said Ms. Annie Tran, Senior Manager at Informa Markets Vietnam.

Mr. Ly Dinh Quan, Chairman of the Danang Culinary Culture Association, spoke at the forum. Photo: XUAN THINH

Mr. Ly Dinh Quan, Chairman of the Danang Culinary Culture Association, emphasized: "Simplify to bring the best value to customers, based on the foundation of culture, knowledge, technology and modern management methods, thereby creating new competitiveness for the Danang F&B industry."

One of the biggest challenges facing the F&B industry today is retaining staff and creating a sustainable working environment. Instead of chasing rapid growth, investing in people, from training, management to motivation, is the foundation to help businesses reduce hidden waste, improve performance and develop in the long term.

Mr. Le Thai Hoang, founder of Thai Market chain, shared: “Straightening does not mean cutting staff, but improving the capacity and value of the team. When employees clearly understand their role, are trained and engaged, they will be the driving force for the business to operate more effectively.”

Speaker Le Thai Hoang, founder of the Thai Market restaurant chain, shared at the conference. Photo: XUAN THINH

Sharing the same view, Mr. Le Hoang Huy, founder of Nen Da Nang restaurant, the first restaurant in Vietnam to receive the Michelin Green Star, affirmed: “In the service industry, customer experience is created by the attitude and skills of the staff. Modern machines can support, but people are the factors that maintain quality and unique identity.”

Besides technological solutions or process optimization, the most important thing is to focus on people, the decisive factor for the sustainability of every business model. This is also the direction that helps restaurants, cafes, and hotels not only maintain short-term profits but also create a solid foundation for long-term development.

Source: https://baodanang.vn/toi-uu-hoa-kinh-doanh-nganh-thuc-pham-va-do-uong-3304949.html