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Mission statement

At Think Food Concepts, our mission is to revolutionize the F&B landscape by offering innovative food concepts that delight and inspire.

We are committed to excellence in every aspect of our services, from concept ideation to execution, striving to exceed expectations and create memorable experiences for our clients and their customers.

With a passion for creativity, quality, and sustainability, we aim to be a trusted partner in shaping the future of food and beverage industry.






Study & Development

Feasibilty Planning

A brief formal analysis of the business idea in envi- ronmental and economical terms.

Concept Development

A detailed version of an idea interpreted in the vision of our customers.

Assessments & Reviews

Analyzing the viability of the base builds by careful analysis of core factors and economic investment.

F&B Modeling

Financial and structural modeling of F&B, allowing prospective customers to have an extended looks at cost factors, and possible revenue plans, both in physical as well as economic  requirements.

Operator Selection

Operator selections entail helping with the choice of suppliers by careful referencing necessities, with availability, confidence levels, and quality of produce.

Space Design

Concept    Design

Taking into account factors such as location & mood.

Design Development

Establishing a concept that works from ideas to executions and local viability.

Kitchen Design

Designing kitchens that are functional, without wasted footprint space, and visually appealing when necessary.

Project Management

Ranging from interior design to construction oversight, not neglecting the necessary with SOP and F&B procedures, for operational stability.

Menu & Operational Development

Menu Development

Creating menus that is location specific and adjusted, cost friendly, and executed despite staff rotations & changes.

Operational Manual

A SOP manual, which works as a baseline for companies. The manual is there to reinforce not only procedures but also behaviors as well.

Staff Training


Staff training in F.O.H and  B.O.H to maintain consistency.


Contractor Appointment

Think Food Concepts works with selected providers of all types of service (within the F&B scope) to provide maximum value for investment.

F&B Corporate Interim


In an era where securing senior management talent poses significant challenges alongside
escalating costs, interim management emerges as a
strategic solution for fulfilling critical roles in F&B establishments.

Interim Management Expertise

Capable of assuming key F&B roles temporarily, ensuring smooth operations and strategic direction.

Strategic Development

Crafting innovative F&B strategies aligned with business objectives, including market analysis and concept creation for growth opportunities.

Operational Excellence

Enhancing operational efficiency while prioritizing guest satisfaction through streamlined workflows, quality assurance, and service excellence.


Ho Chi Minh


Need additional assistance? Please contact us:

+86 13818752170 / +351 91 3114845