VietNamNet Bridge – Restaurants, hotels and cafés in Vietnam refuse to use Vietnamese goods, saying that they need high quality products. However, the situation would change, since Vietnamese goods suppliers are trying to approach restaurants in an effort to boost sale to the clients.
SF Food has, for the first time, sold sea chip products to karaoke shops, while Hanh Phuc Fish Sauce Company has successfully Hai Lua restaurant to use its products.
Nguyen Quoc Hung, Deputy Director of Hanh Phuc Fish Sauce Company, said that though all the restaurants and hotels in Vietnam that make Vietnamese dishes, have to use fish sauce, the company still cannot sell products in large quantities to the choosy customers.
What do customers want?
“High quality and competitive price are the two most important factors that make me decide to purchase a product or not,” said Tran Thi Ngoc Lan, the owner of Lucky Star Hotel in HCM City.
Than Thi Hoa Nhien, Assistant to the Buy Director of Caravelle Hotel, said that the things that the hotel is seeking from domestic enterprises is the capability to provide products in large quantities. Especially, the products need to be original, i.e. that the products provided to Caravelle should not be sold in a large scale on the market.
Meanwhile, Nguyen Trung Tin from Bong Sen Saigon Hotel, said that the most important thing that he requires is that the food must be safe and suppliers have to show the origin of the products.
Tran Vy Quoc, Director of Quoc Anh Company which specializes in equipments for industrial kitchen noted that enterprises only want to make familiar products, while they do not want to spend time to design new products.
“This hinders the opportunities for cooperation,” he said.
Also according to Quoc, most five-star hotels use foreign made mattresses, because domestic products cannot meet the requirements on frequency of use, durability and size.
Can Vietnamese goods satisfy the requirements?
Le Thi Thanh Lam, Deputy Director of SG Fisco, said that the demand for buffet has been increasing, and that cooks cannot undertake all the works for the buffets alone. Therefore, restaurants and hotels will need some preliminarily treated food, or they may order some kinds of food specifically made to the orders of the chefs. Therefore, SG Food has introduced a list of 30 dishes, which includes the ones which were once exported to the restaurants in Japan and Europe.
Bui Thi Thuy Loan, General Director of Tai Ky Company, said that the company has been launching new products to the market, including the powder to make banh beo (bloating fern-shaped cakes), banh xeo (country pancake), and banh cuon (steamed rolls rice pancake). This is a part of the program to introduce Vietnamese cuisine to the world.
With the products, users just need to make some more simple operations to have the Vietnamese traditional cakes.
Experts have pointed out that Vietnamese food producers can absolutely satisfy the requirements set by customers. However, they have paid inappropriate attention to develop the sale to restaurants and hotels.
Ly Ngoc Minh, the owner of Minh Long china company, admitted that though Minh Long’s products have been sold to five star hotels, the company still has not professional marketing officers, while it has not made heavy investment on the designing to create diversified products.
Similarly, Hung from Hanh Phuc Fish Sauce, said that Hanh Phuc still has not created the product line specifically made for hotels, while it has not done necessary things to introduce its products to chefs.