'Taking advantage' of an article in Thanh Nien Newspaper, restaurant owners have seen their lives transformed, with customers flocking in.

Bui Minh Hoang's Malaysian frog porridge restaurant, Bếp Hoàng, located on Nguyen Dinh Chieu Street (Phu Nhuan District, Ho Chi Minh City), caused a sensation on Thanh Nien Newspaper a year ago because of its charming owner and its only employee: a dog. What is the restaurant like now?

Almost a year has passed since I last visited Hoang Kitchen, and the restaurant has changed considerably, surprising me in many ways. The first thing that's most noticeable is that the restaurant now has 8 staff members working in shifts, and the space has expanded, with an additional building across the street.

What surprised me was that this time last year, Hoang's Kitchen only had the owner and his dog, Happy, as staff. But now, in the evenings, the restaurant is bustling with customers, all tables are full, and the owner and staff are busy welcoming guests and preparing food, unlike before when customers were just coming in steadily.

Seeing me, Mr. Hoang was delighted, flashing a bright smile and warmly welcoming me. He excitedly told me about the changes his restaurant had undergone after its unexpected appearance in Thanh Nien Newspaper, which he considered a stroke of luck.

Building on that momentum, Mr. Hoang continuously strived and worked hard every day to serve both his loyal customers and new customers who came to support the restaurant, and as a result, his business gradually developed.

The handsome owner revealed that with the support of his customers and his own tireless efforts, he soon paid off all his debts and breathed a sigh of relief. Furthermore, the enthusiastic support from his customers was a particularly significant turning point for him.

Starting with just a dog named Happy who helped greet customers, the owner, Mr. Hoang, single-handedly handled everything from A to Z to create his unique frog porridge. He gradually hired his first employees and is now proud to have expanded his restaurant and hired staff to assist him.

"Without that article, without the support of our customers, I don't know what my business would be like now, especially in these difficult economic times. Hoang's Kitchen will still strive to provide even better service to our diners," Mr. Hoang confided.

Bi Hay Hungry (24 years old, residing in Ho Chi Minh City), a food TikToker, said that when Hoang's Kitchen appeared in Thanh Nien Newspaper, he accidentally read about it and was extremely impressed with Mr. Hoang's restaurant.

Soon after, he came here to film a video, shared the story on social media, and the Hoang Kitchen brand spread more widely. From there, the restaurant was sought after by food reviewers, appeared frequently on social media, and became increasingly famous. "Seeing Hoang's restaurant achieve such success now, I feel happy and proud for him!", Bi, who often goes hungry, shared.

Appearing in Thanh Nien Newspaper not long ago, with the article: "Why did a famous crab noodle soup restaurant in Ho Chi Minh City move from a main street to a small alley?", the eatery of Ms. Nguyen Thi Ngoc Dung (50 years old, residing in District 10) has undergone some changes.

Previously, Ms. Dung had sold food for decades at 79 Vinh Vien Street, and was popular with many customers because of its delicious food and reasonable prices. However, when she had to move to a small alley, which was also her house, the number of customers decreased significantly. The owner said that at that time, she sadly watched her customers drop by 40%.

Currently, after several months of temporarily suspending sales due to renovations at the neighboring restaurant, the owner has resumed serving her heartfelt meals for the past month. She says she will continue to strive and make efforts to meet the expectations and trust of her loyal customers.

Recently, Lam Hue Vien, a noodle shop owned by a wealthy Chinese family, with the cheapest bowl costing only 100,000 VND, appeared in Thanh Nien Newspaper and caused a sensation among food-loving readers.

The "rich people's" noodle shop was crowded with customers.

"After being featured in the newspaper, my restaurant was packed with people, filling every table. Many people from Cai Be ( Tien Giang province) said they came to eat because they read the article and happened to be in Saigon. Normally, the restaurant is just a steady stream, but now it's so crowded we can't keep up," the owner added with a smile.

Having been in business for generations, this Chinese restaurant still has a steady stream of customers. However, for the owner, being featured in the newspaper is a recognition of the efforts of the siblings in Tran Vinh Thanh's (46 years old, the owner) family, and also a motivation for them to maintain their family's traditional restaurant…

Source link: https://thanhnien.vn/lay-da-tu-bai-viet-tren-bao-thanh-nien-nhung-chu-quan-an-doi-doi-khach-un-un-den-185231114170120829.htm