{"id":12396,"date":"2026-03-11T12:24:42","date_gmt":"2026-03-11T05:24:42","guid":{"rendered":"https:\/\/quan-bui.com\/?p=12396"},"modified":"2026-04-05T10:22:40","modified_gmt":"2026-04-05T03:22:40","slug":"quan-bui-group-offers-lessons-on-perseverance-and-success","status":"publish","type":"post","link":"https:\/\/quan-bui.com\/zh\/quan-bui-group-offers-lessons-on-perseverance-and-success\/","title":{"rendered":"Qu\u00e1n B\u1ee5i Group Offers Lessons on Perseverance and Success"},"content":{"rendered":"

The restaurant business is fickle to the point of a well-known unattributed business truism: “How do you make a small fortune in the restaurant business? Start with a large one.” So when a restaurant not only survives but spawns multiple outlets and brands, it\u2019s all the more impressive. This is the case with Qu\u00e1n B\u1ee5i Group, a collection of Vietnamese and Thai eateries and cafes which, like many enduring brands, started as a story of rising from failure.<\/p>\n

In 2009, Danh Tr\u1ea7n took notice of the popular Bobby Brewers caf\u00e9, an eatery with a hodgepodge Western menu, and had the opportunity to acquire it. Over the next two years, Danh studied how people gathered and used the space. But when his lease was up, the model wasn\u2019t living up to his expectations, especially with many other similar concepts in the market and he decided to close it.<\/p>\n

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Qu\u00e1n B\u1ee5i always offers an inviting entrance to guests.<\/em><\/p>\n<\/div>\n

Reflecting on this first foray into F&B, and with the desire to stay in the industry, Danh tried to devise something that he felt Saigon needed but was lacking. His explorations led him to something familiar.<\/p>\n

In September 2011, Danh opened a Vietnamese restaurant, Qu\u00e1n B\u1ee5i, on a small street in T\u00e2n \u0110\u1ecbnh. It was humble, serving set menus to office workers. There, he identified what would become the core elements of the many Qu\u00e1n B\u1ee5is to come: home cooking, Vietnamese comfort food, and a meal that imparted meaning beyond the sum of its ingredients.<\/p>\n

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Qu\u00e1n B\u1ee5i Restaurant on Ng\u00f4 V\u0103n N\u0103m Street.<\/em><\/p>\n<\/div>\n

Two years later, Danh further refined the concept, and a refined version opened as an \u00e0 la carte format on Ng\u00f4 V\u0103n N\u0103m that remains to this day. The timing was fortuitous, as Vietnamese dining habits were evolving alongside the arrival of global chains. A customer base had emerged that wanted local flavors made with high-quality ingredients served in more sophisticated yet authentic settings.<\/p>\n

At Qu\u00e1n B\u1ee5i, Danh found a way to express inherent Vietnamese culture through dining experiences. He believes that a major reason for the restaurant’s success is that it provides a space for diners to find comfort in tradition as a juxtaposition to their busy city lives.<\/p>\n

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Qu\u00e1n B\u1ee5i expresses inherent Vietnamese culture through dining experiences.<\/em><\/p>\n<\/div>\n

It seems like this has resonated with Saigon\u2019s restaurant goers as there are now nine Qu\u00e1n B\u1ee5i locations operating across the city. Amidst this expansion, Danh strives to ensure that each outlet maintains a continuity of concept from service to food.<\/p>\n

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Qu\u00e1n B\u1ee5i offers a diverse menu of over 200 dishes representing regional flavors from across Vietnam.<\/em><\/p>\n<\/div>\n

The methods of achieving consistency underpin Danh\u2019s subsequent creations. Having found the ingredients for success at Qu\u00e1n B\u1ee5i, Danh began to explore other concepts, launching Laang Saigon in 2019 which serves modern Vietnamese and Asian dishes.<\/p>\n

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Founded in 2019, Laang Saigon serves modern Vietnamese and Asian dishes.<\/em><\/p>\n

Laang marked a quiet shift in Danh\u2019s journey. It proved that what he had built at Qu\u00e1n B\u1ee5i was not limited to one cuisine, but a broader approach to hospitality and comfort.<\/p>\n

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Laang Saigon\u2019s contemporary Vietnamese cuisine draws diners seeking a balanced and health-conscious lifestyle.<\/em><\/p>\n<\/div>\n

Soon after Laang Saigon came Sticky Rice, a Thai restaurant where Danh applied the successful attributes of comfort and reliability to a neighboring cuisine.<\/p>\n

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The ambience of Sticky Rice Restaurant<\/em><\/p>\n<\/div>\n

Finally, Caf\u00e9\u2019In focuses on restive settings to enjoy coffee, tea, juices, and freshly baked cakes, popular with remote workers and groups of friends. While serving a smaller menu than the other restaurants, consistency remains a key to its popularity.<\/p>\n

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Facade of Caf\u00e9 In in Th\u1ea3o \u0110i\u1ec1n.<\/em><\/p>\n<\/div>\n

The common threads of clear conceptualization and commitment to meeting customers\u2019 lofty expectations are most apparent when viewed side by side. Recently, Qu\u00e1n B\u1ee5i, Sicky Rice and Caf\u00e9\u2019In can be found under one roof at the newly opened Qu\u00e1n B\u1ee5i Group Complex in An Khanh.<\/p>\n

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Facade of Caf\u00e9 In in Th\u1ea3o \u0110i\u1ec1n.<\/em><\/p>\n<\/div>\n

Success for Danh and Qu\u00e1n B\u1ee5i Group was not linear. Like many businesses, the Covid-19 pandemic plunged his operations into disarray, and he was forced to confront uncertainty. He told Saigoneer that to endure, he drew strength from Vietnam\u2019s long history of resilience and was able to restart operations once the pandemic subsided.<\/p>\n

Today, after 15 years of opening the first Qu\u00e1n B\u1ee5i, Danh is not complacent, nor is he one to sit behind a desk and manage from afar. When Saigoneer met him in the months preceding the opening of Qu\u00e1n B\u1ee5i Group Complex, he periodically checked his phone, making sure the right tiles arrived for the flooring and other elements of construction were on track. The trials and tribulations of his journey stay at the forefront of his mind and he still has an active role in nearly every part of his business. The impact of such dedication is something customers will undoubtedly notice when visiting any of his locations.<\/p>\n

link: https:\/\/saigoneer.com\/eat-drink\/28746-qu%C3%A1n-b%E1%BB%A5i-group-offers-lessons-on-perseverance-and-success<\/a><\/p>","protected":false},"excerpt":{"rendered":"

The restaurant business is fickle to the point of a well-known unattributed business truism: “How do you make a small fortune in the restaurant business? Start with a large one.” So when a restaurant not only survives but spawns multiple […]<\/p>\n","protected":false},"author":9,"featured_media":12398,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"uix_meta_title":"","uix_meta_description":"","uix_canonical_url":"","footnotes":""},"categories":[1,200],"tags":[],"class_list":["post-12396","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-banquet-catering"],"_links":{"self":[{"href":"https:\/\/quan-bui.com\/zh\/wp-json\/wp\/v2\/posts\/12396","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quan-bui.com\/zh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quan-bui.com\/zh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quan-bui.com\/zh\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/quan-bui.com\/zh\/wp-json\/wp\/v2\/comments?post=12396"}],"version-history":[{"count":3,"href":"https:\/\/quan-bui.com\/zh\/wp-json\/wp\/v2\/posts\/12396\/revisions"}],"predecessor-version":[{"id":12401,"href":"https:\/\/quan-bui.com\/zh\/wp-json\/wp\/v2\/posts\/12396\/revisions\/12401"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quan-bui.com\/zh\/wp-json\/wp\/v2\/media\/12398"}],"wp:attachment":[{"href":"https:\/\/quan-bui.com\/zh\/wp-json\/wp\/v2\/media?parent=12396"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quan-bui.com\/zh\/wp-json\/wp\/v2\/categories?post=12396"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quan-bui.com\/zh\/wp-json\/wp\/v2\/tags?post=12396"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}