Operations02/15/2026

Common F&B Models

Each type has unique characteristics

8 types Model TypesVND 100 million Lowest Capital~20% 3-Year Survival Rate

Coffee ShopVND 200M - 1.5BGross margin 70-80%. Intense competition — differentiation is key.

EateryVND 100 - 500MGross margin 55-65%. Steady demand, but food cost is high at 30-40%.

Bubble TeaVND 300M - 1.5BGross margin 75-85%. Saturated market — strong branding required.

RestaurantVND 1 - 5BGross margin 60-70%. High capital, needs professional management.

Cloud KitchenVND 100 - 500MGross margin 55-65%. No rent, but 20-30% delivery app fees.

BakeryVND 300M - 2BGross margin 65-75%. Requires skills and hero products.

Bar / PubVND 1 - 8BGross margin 75-85%. Regulatory risks, tight management needed.

Kiosk / Food CourtVND 200M - 1BGross margin 60-70%. Built-in foot traffic, but mall rent is high.

>Low capital (<VND 300M), limited experience → Small eatery or Cloud Kitchen. Test the concept first, then scale.
>Medium capital (VND 300M - 1B), passion for beverages → Coffee or Bubble Tea. A unique concept is essential.
>Solid capital (VND 1 - 3B), management experience → Restaurant or Bar. Requires a professional operations team.
>Want low risk, fast validation → Mall kiosk or Cloud Kitchen. Faster break-even.
>Skilled in cooking/mixology → Bakery or Specialty Coffee. Your core product is your competitive edge.

There is no "easy" model — each comes with its own risks. What matters is choosing one that matches your experience, budget, and risk appetite.

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