Top 3 Faves

truffledog · Post by **truffledog** » Fri Dec 29, 2023 11:40 am

hanno wrote: ↑Fri Dec 29, 2023 10:53 am
truffledog wrote: ↑Fri Dec 29, 2023 9:54 am
Sheepdog wrote: ↑Fri Dec 29, 2023 9:43 am Here are my current favorite 3 spots:

Nesat Seafood House TTP - ST 446
Banging BBQ dishes with local flavors
https://www.facebook.com/profile.php?id ... tid=nwBsNb

The Lighthouse - ST 468
Dive bar with the best smash burgers and poutine
https://www.facebook.com/TheLighthouseT ... tid=nwBsNb

Trattoria Bello Pizza & Pasta - ST 460
Italian freshly made. Japanese run. Great Atmosphere.
https://www.facebook.com/trattoriabello?mibextid=nwBsNb

All are great value and worth every $. Enjoy!
Another high end vote for an italian restaurant managed by japanese. Makes me curious.
The Japanese have a knack of making good things better. Attention to detail, good training and management, hospitable.

and very humble..

Still doing Kaizen after opening 50+ oulets? But the area manager keeps a very nice (japanese) attitude itowards a critic review. A real italian would probably have told the critic to go and fkc himself.

Stravaiger · Post by **Stravaiger** » Fri Dec 29, 2023 11:45 am

hanno wrote: ↑Fri Dec 29, 2023 10:53 am
truffledog wrote: ↑Fri Dec 29, 2023 9:54 am
Sheepdog wrote: ↑Fri Dec 29, 2023 9:43 am Here are my current favorite 3 spots:

Nesat Seafood House TTP - ST 446
Banging BBQ dishes with local flavors
https://www.facebook.com/profile.php?id ... tid=nwBsNb

The Lighthouse - ST 468
Dive bar with the best smash burgers and poutine
https://www.facebook.com/TheLighthouseT ... tid=nwBsNb

Trattoria Bello Pizza & Pasta - ST 460
Italian freshly made. Japanese run. Great Atmosphere.
https://www.facebook.com/trattoriabello?mibextid=nwBsNb

All are great value and worth every $. Enjoy!
Another high end vote for an italian restaurant managed by japanese. Makes me curious.
The Japanese have a knack of making good things better. Attention to detail, good training and management, hospitable.

I suppose it could be worse: a Japanese restaurant managed by Italians.

truffledog · Post by **truffledog** » Fri Dec 29, 2023 1:05 pm

Stravaiger wrote: ↑Fri Dec 29, 2023 11:45 am
hanno wrote: ↑Fri Dec 29, 2023 10:53 am
truffledog wrote: ↑Fri Dec 29, 2023 9:54 am
Sheepdog wrote: ↑Fri Dec 29, 2023 9:43 am Here are my current favorite 3 spots:

Nesat Seafood House TTP - ST 446
Banging BBQ dishes with local flavors
https://www.facebook.com/profile.php?id ... tid=nwBsNb

The Lighthouse - ST 468
Dive bar with the best smash burgers and poutine
https://www.facebook.com/TheLighthouseT ... tid=nwBsNb

Trattoria Bello Pizza & Pasta - ST 460
Italian freshly made. Japanese run. Great Atmosphere.
https://www.facebook.com/trattoriabello?mibextid=nwBsNb

All are great value and worth every $. Enjoy!
Another high end vote for an italian restaurant managed by japanese. Makes me curious.
The Japanese have a knack of making good things better. Attention to detail, good training and management, hospitable.

I suppose it could be worse: a Japanese restaurant managed by Italians.

I think you have found yet another italian managed by japanese place..more to be found for sure. Pizza seems to offer good margins if the japanese step in?

Stravaiger · Post by **Stravaiger** » Sat Dec 30, 2023 9:13 am

truffledog wrote: ↑Fri Dec 29, 2023 1:05 pm

I think you have found yet another italian managed by japanese place..more to be found for sure. Pizza seems to offer good margins if the japanese step in?

As with coffee, margins on pizzas are ridiculously high here, unless you are importing authentic cheese or adding anchovies.

I asked a Frenchman who had a 24 hour pizza shop in Saigon if it was worth staying open all night. His response was that even if they sold just one pizza it would cover their costs, including that of the staff. That wouldn't work in Italy.

I've never been tempted to investigate 'Baby Spoon' but it has been at Ben Thanh since long before Pizza 4Ps was started.

Lost50 · Post by **Lost50** » Sat Dec 30, 2023 9:24 am

[/quote]

I asked a Frenchman who had a 24 hour pizza shop in Saigon if it was worth staying open all night. His response was that even if they sold just one pizza it would cover their costs, including that of the staff. That wouldn't work in Italy.

[/quote]

I understand pizza makes money but that seems hard to believe, not saying its

. If it sells for $15 then that suggests costs are $5 & his 'profit' is $10. Out of that $10 he has rent, staff, electricity at minimum to pay. I suppose it could cover the costs if he pays poorly & operates from a tiny place but damn close with 0 for wastage, advertising & incidentals.

hanno · Post by **hanno** » Sat Dec 30, 2023 9:56 am

Lost50 wrote: ↑Sat Dec 30, 2023 9:24 am

I asked a Frenchman who had a 24 hour pizza shop in Saigon if it was worth staying open all night. His response was that even if they sold just one pizza it would cover their costs, including that of the staff. That wouldn't work in Italy.

[/quote]

I understand pizza makes money but that seems hard to believe, not saying its

. If it sells for $15 then that suggests costs are $5 & his 'profit' is $10. Out of that $10 he has rent, staff, electricity at minimum to pay. I suppose it could cover the costs if he pays poorly & operates from a tiny place but damn close with 0 for wastage, advertising & incidentals.
[/quote]

You cannot make a decent pizza for $5. Well, maybe a Margarita. A pizza with lots of cheese (expensive in Cambodia), olives, ham, etc. will probably cost $8-9 to make at home. That does not include labor and utilities.

phuketrichard · Post by **phuketrichard** » Sat Dec 30, 2023 10:16 am

keep in mind, a successful restaurant food costs need be 30% or less

truffledog · Post by **truffledog** » Sat Dec 30, 2023 11:17 am

hanno wrote: ↑Sat Dec 30, 2023 9:56 am
You cannot make a decent pizza for $5. Well, maybe a Margarita. A pizza with lots of cheese (expensive in Cambodia), olives, ham, etc. will probably cost $8-9 to make at home. That does not include labor and utilities.

Flour 200g: 50 cents (that is quite a size if thinly rolled out)
mozzarella 100g= 1$
tomato sauce 100ml: 10 cents
olive oil: 20 cents
salt, pepper, yeast, a few leaves of basil: 20 cents

2 dollar ingredients for a perfect Margherita

Stravaiger · Post by **Stravaiger** » Sat Dec 30, 2023 12:36 pm

hanno wrote: ↑Sat Dec 30, 2023 9:56 am You cannot make a decent pizza for $5. Well, maybe a Margarita. A pizza with lots of cheese (expensive in Cambodia), olives, ham, etc. will probably cost $8-9 to make at home. That does not include labor and utilities.

This is true and it's never fair to compare the cost of home cooking without including labour, or even the cost of organising the labour.

And not many have wood-fired ovens in their homes.

But afaik no pizza parlours in Asia use authentic imported cheeses. I suspect most mozzarella used in Vietnam comes from Uruguay. Whereas at home you can use the real thing if you want, but as you say it will cost you.

This is why restaurateurs here refer to the cheese on their carpaccio and pasta dishes as 'parmesan', knowing they can then get away without using expensive Parmigiano.

But I think you can still get a 'Margarita' here for well under $5 :0) That's one thing that's cheaper.

Stravaiger · Post by **Stravaiger** » Sat Dec 30, 2023 12:51 pm

Lost50 wrote: ↑Sat Dec 30, 2023 9:24 am I understand pizza makes money but that seems hard to believe, not saying its . If it sells for $15 then that suggests costs are $5 & his 'profit' is $10. Out of that $10 he has rent, staff, electricity at minimum to pay. I suppose it could cover the costs if he pays poorly & operates from a tiny place but damn close with 0 for wastage, advertising & incidentals.

Yes I agree. When I met him he was managing a renowned patisserie and had moved on from pizzas, which suggests it wasn't a runaway success. And people think about profitability in different ways.

My hunch is that he was counting any overheads as already covered by the day trade, and was thinking that one pizza less (cheap) ingredients was as much as it cost him to keep a guy there all night, who was probably sleeping. And I think it was a take-away only place.

But nevertheless, selling a pizza for $10+ not made with authentic cheeses gives a juicy contribution.

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