Salmon Arm restaurateurs Jenny and Michael Vu have developed a taste for product diversification as their frozen pho soups continue to reach store shelves across B.C.

Late last year, after much research and work with local consultant Will Miller, the owners of Hanoi 36 and Weekends Restaurant and Lounge saw their first shelf-ready product, Hanoi at Home Pho Broth, hit the freezer sections of local grocers. Since then, the duo have rolled out a line of products including a pho (pronounced 'fuh') bone broth and complete frozen pho soup kits 鈥� chicken, brisket or vegetarian 鈥� that can be be enjoyed at home in little time and with little fuss. 

Though they knew they had a unique product line, free of MSG, sulphites and gluten, customer response to the Hanoi at Home line has exceeded the Vu's expectations.

"We figured it would be well received, you being able to cook it in seven minutes on the stove or inside a microwave 鈥� such convenience to have a real bowl of pho instead of the dried noodle stuff," said Michael. 

Since its introduction, the Hanoi at Home line has made its way onto shelves at Askew's Foods Salmon Arm, Enderby and Armstrong locations, DeMille's and Pedro's farm markets, at Mountain Goodness Natural Foods in Revelstoke, Village Grocer in Blind Bay and Sorrento, Butcher Boys in Vernon, Nu Leaf Produce and Twin Rivers markets in Kamloops, Ralph's Farm Market in Langley, and at Nature's Fair locations in Vernon, Kamloops, 琉璃神社 and Langley. 

All of the products are made between the Vu's two restaurants, using locally sourced ingredients. 

"June was our best month and we did about 2,000," said Vu of sales of the frozen pho soup kits. 

With this side of the Vu's business comes a lot of driving, but also opportunities to do demonstrations and promoting brand awareness by giving people a taste of what pho at home can be.

Though pleased with, and grateful for, the success of their Hanoi at Home line, the couple acknowledged they are doing it out of necessity at a time that has not been kind to restaurants.

"To basically keep the lights on we find we have to do more now," said Michael, noting he and Jenny are working seven days a week. "With this, it has its success, but it鈥檚 compensating for the lack of revenue from the restaurants."

Since late last year the BC Restaurant and Foodservices Association (BCRFA) and Restaurants Canada have been pleading for government support to help keep restaurant doors open across Canada.

鈥淭he last few years have been incredibly tough on restaurants in British Columbia,鈥� said BCFA chief executive officer Ian Tostenson in a January 2023 media release.鈥淧andemic debt, skyrocketing inflation, labour shortages, cost pressures. Many of these businesses are holding on by the skin of their teeth.鈥�

In January the BCRFA and Restaurants Canada released an titled Save BC Restaurants, which includes numerous statistics including the following: 

鈥� Over 50 per cent of food service and hospitality businesses are unprofitable, a nearly five-fold increase since 2019;

鈥� Restaurant bankruptcies have increased by 48 per in the last 10 months;

鈥� Restaurants are operating at an average of 80 per cent capacity leading to longer service times; and

鈥� There are currently 20,000 vacancies in the restaurant and food-service sector, the highest rate in B.C.

Regarding labour shortages, on Thursday, Aug. 8, the Vu's announced on social media they would be temporarily closing Weekends. 

"Due to unforeseen staffing challenges, with many of our valued team members moving on to new chapters, we鈥檝e made the tough decision to temporarily pause our service. We know this is disappointing news, and we sincerely apologize for any inconvenience this may cause," reads the post. "We鈥檙e committed to returning better than ever, and reopening with a team that can deliver the exceptional dining experience you deserve."

"At the end of the day we鈥檙e not out there to chase fame and profits and stuff," said Michael. "What we鈥檙e trying to do is survive and we鈥檝e found a product that is scalable, marketable and appeals to consumers. So we鈥檙e focusing on that so our other businesses can survive with the added revenue."

Regarding scalability, the Vu's have plans to add to the Hanoi at Home line, including a yet-to-be announced meal and marinading sauces like the ones used at Hanoi 36. 

Recognizing it is a difficult time for many, not just restaurants, the Vu's offer their Hanoi at Home lineup so people may enjoy their food without all of the cost that comes with dining out. 

"I have a family of six, I can鈥檛 afford to go and eat out 2-3 times a week and I expect it鈥檚 the same for other people," said Michael. "When Jenny and I came up with this product line, the question that we asked ourselves was how do we get restaurant quality food to our customers at home because sometimes they just don鈥檛 have the time or the money to go out."

For more information visit the Vu's restaurants' websites at hanoi36restaurant.com and weekendsrestaurant.com or the pages on Facebook.