Upgrading mommy’s rolled cake store
During her childhood, Dang Ngoc Trinh often watched her mother prepare hot, tasty dishes of banh cuon (rolled cake) for customers.
Over the years the small store near Tan Binh Market in HCMC attracted more and more customers, but without a proper name its popularity could only spread so far.
After graduating with a Bachelor of Communication (Professional Communication) degree, Trinh began the work of professionalising the brand and of leaving a mark on Vietnam’s F&B industry.
Banh cuon Gao’s first restaurant was located near her family’s old store to take advantage of existing reputation and loyal customers.
“From a small shop, my mother’s banh cuon is now being served in a restaurant with more attractive decorations, active waiters, better food safety, and quality management processes.
“After only nine months of operation, Banh cuon Gao is packed with customers every morning,” Trinh proudly shared.
The second restaurant was just launched in the heart of district 3 with a more extensive menu and offerings beyond its main dish of banh cuon.
“I am planning to develop Banh cuon Gao into a restaurant chain, add at least one new location every year,” Trinh said.
Credit: RMIT Communication Team