Học bí quyết sản xuất và kinh doanh Bánh Mì từ xa để kinh doanh tại Mỹ - Thầy Y - Trường Netspace

When the pandemic affected the world, flights were canceled, many people had to temporarily stop their business plans. But Ms. Yen still learned and decided to learn online the secret of making Banh Mi of Mr. Y with the plan to deploy a large-scale Vietnamese Banh Mi store in the US. At Nespray, Mr. Y is a Vietnamese culinary expert, has studied for many years, applied industrial technology to the business of Banh Mi. Mr. Y is running a Banh Mi store at 702 Nguyen Dinh Chieu, District 3, Ho Chi Minh City with the industrial Banh Mi production model. With the desire to run a closed-loop Banh Mi production chain, from making Banh Mi to manufacturing, Ms. Yen was instructed by Mr. Y on the secret of making Banh Mi and manufacturing Banh Mi for many days. Online classes with Mr. Y are like a direct class. The ingredients are carefully selected and prepared by Mr. Y. Through the Internet connection, Ms. Yen is taught very meticulously, from packaging to storage. In this pandemic season, there is a limit on travel. Now in Vietnam, there is a limit on travel between provinces and places. Many of you have already prepared your business plan, so how can you find a teacher to teach? The solution is to learn online from a distance. Learning from a distance is quite simple. The teacher goes to the class like a normal class. You can observe and interact with the teacher as if you were studying at home. The teacher also sends the documents, there is a fixed amount. Recently, I have taught foreign students, in Malaysia and the US. I see that learning online from a distance is still effective. You can also understand the secret that the teacher teaches. When you finish studying, you can still talk to the teacher to achieve the same quality as the teacher taught. Most of you did very well and successfully. In the first class, Ms. Yen got used to Vietnamese Banh Mi. Ms. Yen shared in detail how to make delicious and fast Banh Mi, help save time and still keep the crispness of the crust. The next class, Ms. Yen only taught how to make pâté, mayonnaise sauce, and 4 kinds of sauces to eat with Banh Mi, including Hong Kong sauce, Thai sauce, Xin sauce, Vietnamese sauce. Each type of sauce is taught in detail how to make and store, but still keep the flavor, delicious and characteristic of each type. The types of sauces, pâté, mayonnaise are very important, like the adhesion between the filling and the crust, while creating fat and aroma for a perfect loaf of Banh Mi. In the next online classes, Ms. Yen was taught the secret of making Banh Mi fillings, Banh Mi, Gà Xé, Bò Nướng, Heo Nướng, Xíu Mại, Heo Quay, Chà Bông Gà, Chà Bông Heo, Chả Lụa, Giambong, Chả Bò, Nêm Nướng. These dishes are all manufactured by industry, wrapped in plastic wrap and vacuum-packed, kept frozen, when sold, only need to be frozen for a short time, help save a lot of time and labor costs. With Banh Mi models, it is not possible to sell only Banh Mi, we can sell fillings to bring home, we will pack them, such as Nêm, Chả. For example, if we pack Nêm like this, we can sell and take away. This is the advantage of selling and taking away, it helps us to reduce costs a lot, and this is the future business trend. So to invest in learning, of course, the cost is not big. And I have accepted and I am deploying, and I believe that I will succeed. After many days of online learning with Mr. Y, Ms. Yen has grasped all the secrets, and the process of making Banh Mi, as well as the types of fillings in the industrial direction. Now everything is ready, and I am deploying a 2,000 square meter Banh Mi store in California, USA. We wish Ms. Yen a successful business of Banh Mi stores on American soil, helping customers enjoy delicious and high-class Banh Mi, with unique fillings, featuring the characteristics of Vietnamese cuisine, promoting Vietnamese cuisine to the world.