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 is the weekend, there are many groups of family or friends, as well as individual guests who come to experience and take photos and videos to share on social networking platforms.

In the second time of organization, this model has added a rather 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 that meets 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 consumer's psychology 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 VND199,000 hits the psychology of Vietnamese customers who love the "eat as much as you want" experience. Especially when durian is a fruit considered the "king" and loved by many people.

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

However, in terms of replicability, Mr. Thanh points 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, unpacking, 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 expanded to include products such as ice cream, cakes, tea, tropical fruits, etc. 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. From there, they can be expanded into sustainable experiential services 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