{"id":2786,"date":"2014-08-05T11:37:07","date_gmt":"2014-08-05T04:37:07","guid":{"rendered":"http:\/\/yup.edu.vn\/?p=2786"},"modified":"2026-10-22T07:19:32","modified_gmt":"2026-10-22T00:19:32","slug":"kiem-tien-tu-quan-oc","status":"publish","type":"post","link":"https:\/\/yup.edu.vn\/en\/kiem-tien-tu-quan-oc\/","title":{"rendered":"MAKING MONEY FROM A SNAIL EATERY"},"content":{"rendered":"

TT \u2013 The number of snail eateries in Ho Chi Minh City has increased considerably recently, offering many people an opportunity to earn money in the current difficult circumstances.<\/span><\/p>\n\n\n\n\n
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A snail eatery on C\u00e1ch M\u1ea1ng Th\u00e1ng 8 Street, District 3, Ho Chi Minh City, attracts a large crowd (photo taken on the evening of 1-8) \u2013 Photo: Ti\u1ebfn Long<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Easy operation, quick capital recovery, and attractive profits have helped many people truly succeed. Conversely, there are \u201cfatal weaknesses\u201d in this business that have forced many to transfer their shops, cut their losses, and abandon their business ambitions.<\/p>\n

Profit of about 40%<\/p>\n\n\n\n
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\u2018You should make use of the Internet and social media to promote yourself because they offer low costs and high effectiveness. You can create funny video clips and post them online; when people enjoy them, they will naturally share them with one another and learn about your restaurant.\u2019<\/p>\n

He\u00a0T\u1ea0 MINH TU\u1ea4N<\/strong>\u00a0(founder of YUP Entrepreneurship Training and Support Institute)<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Along less than 1km of B\u1ea1ch \u0110\u1eb1ng Street, Ward 2, T\u00e2n B\u00ecnh District, Ho Chi Minh City, a series of new snail eateries have recently opened in an area already home to many such establishments. \u1ed0c B\u1ed1ng, \u1ed0c A39, H\u00e0o S\u1eefa, \u0110\u1ed3ng Qu\u00ea, \u1ed0c Trang\u2026 stand side by side. Nearby, the short Ph\u1ed5 Quang Street also has a host of new places serving snails and seafood. Along a few kilometers of Quang Trung Street, numerous new snail eateries have appeared, from large places such as \u1ed0c Nguy\u00ean to a small sidewalk spot run by a group of young people near the G\u00f2 V\u1ea5p District People's Committee. A newly opened snail eatery like these is easy to find anywhere in the city, especially on smaller streets.<\/p>\n

Nearly a year ago, with capital of 200 million \u0111\u1ed3ng, Nguy\u1ec5n Thi Lan decided to rent 100m2<\/sup>\u00a0on L\u00ea L\u1ee3i Street, G\u00f2 V\u1ea5p, right next to the University of Industry, at 9 million dong a month to open a snail restaurant. Renovations cost around 30 million dong, and tables, chairs and other equipment about 60 million dong, then the restaurant opened. Initially, Ms. Lan and her husband worked directly as cooks, cashiers and general managers, hiring only three serving staff. \u201cDaily purchases cost about 2 million dong, including snails and other ingredients. Average revenue exceeds 5 million dong a day, and after all expenses, the profit is 30-40%,\u201d Ms. Lan said.<\/p>\n

In fact, small new eateries have high costs because much unsold seafood must be discarded. Some long-established, well-known eateries, such as one near G\u00f2 V\u1ea5p's six-way intersection, earn around 30-40 million \u0111\u1ed3ng a day, with profits approaching 50%, sometimes more at peak times. \u201c1kg of clams makes 3-4 bowls, and the price of each bowl already covers the cost of buying 1kg of clams,\u201d an employee revealed.<\/p>\n

In reality, however, many eateries survive only briefly before closing and returning their premises. A brightly decorated snail restaurant in District 3 is being offered for transfer to cut losses. Numerous eateries in B\u00ecnh Th\u1ea1nh and District 12 regularly have more staff than diners, even during the evening peak.<\/p>\n

The key to profit and loss<\/p>\n

Many successful snail-restaurant owners in Ho Chi Minh City affirm that flavor and ingredients determine success or failure in this business.<\/p>\n

As for taste, experienced chefs say delicious food is essential, but what matters more is cooking to suit regional preferences. For example, G\u00f2 V\u1ea5p has many residents from the North and Central regions, so dishes and fish sauce cannot be made as sweet as for Southerners in Districts 5 and 11. A chef who has worked at many eateries across Ho Chi Minh City's districts says that failing to suit local tastes is precisely why many snail restaurants have had to close.<\/p>\n

Many shop owners also consider ingredients the most important factor when selling snails. According to most busy shop owners in Ho Chi Minh City and customers who are \u201caddicted\u201d to snails, the snails, cockles, clams\u2026 must be truly fresh. Customers can tell immediately if they are not.<\/p>\n

To buy fresh seafood at reasonable prices, many HCMC snail-shop owners visit B\u00ecnh \u0110i\u1ec1n wholesale market. Smaller shops or those avoiding the distance buy from city depots, such as those at B\u00ecnh Chi\u1ec3u Market, Ph\u1ea1m V\u0103n Hai Market or near the airport in T\u00e2n B\u00ecnh District. Bestsellers include clams, blood cockles, scallops and spotted babylon snails\u2026<\/p>\n

According to people in the trade, the difficulty with snails and seafood is that unsold stock dries out and develops a different smell when refrigerated, losing the sweetness and aroma of fresh products. \u201cUnless you have tanks and systems that keep ingredients alive in conditions resembling their natural environment, leftover snails and seafood at the end of the day must be eaten by us, sold to market vendors for resale at low prices, or discarded. Never be greedy and reuse them the next day,\u201d said Vi\u1ec7t, owner of a snail eatery beside Phaol\u00f4 Church in B\u00ecnh T\u00e2n.<\/p>\n

Many new restaurant owners try to reduce losses by refrigerating leftovers to rework the next day. Industry insiders say this traps a new restaurant in a vicious cycle: poor sales, leftover stock, reprocessing, customer complaints and poor sales again. Many snail restaurants in Saigon have failed because they handled ingredients this way.<\/p>\n

H\u1ed2NG QU\u00dd<\/p>\n\n\n\n
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Ingredients Must Always Be Fresh and Delicious<\/p>\n

According to experienced snail eatery owners, the decisive factors for success, in order, are fresh, high-quality ingredients; tasty preparation suited to customers' preferences; competitive prices; and good, prompt service. Location, meanwhile, is not the number 1 criterion for a snail eatery. A prime example is Ch\u00e1nh's eatery, deep inside an alley off Nguy\u1ec5n V\u0103n C\u00f4ng Street in G\u00f2 V\u1ea5p District, which is always packed in the late afternoon and evening.<\/p>\n

C\u00f2n theo \u00f4ng T\u1ea1 Minh Tu\u1ea5n<\/a> – s\u00e1ng l\u1eadp vi\u00ean H\u1ecdc vi\u1ec7n \u0111\u00e0o t\u1ea1o v\u00e0 h\u1ed7 tr\u1ee3 kh\u1edfi nghi\u1ec7p YUP t\u1ea1i TP.HCM, c\u00f3 hai v\u1ea5n \u0111\u1ec1 then ch\u1ed1t m\u00e0 ch\u1ee7 qu\u00e1n \u1ed1c ph\u1ea3i \u0111\u1eb7c bi\u1ec7t l\u01b0u \u00fd. Th\u1ee9 nh\u1ea5t, ph\u1ea3i c\u00f3 quy tr\u00ecnh b\u1ea3o v\u1ec7, gi\u00e1m s\u00e1t nguy\u00ean v\u1eadt li\u1ec7u sao cho tuy\u1ec7t \u0111\u1ed1i an to\u00e0n, v\u1ec7 sinh b\u1edfi n\u1ebfu m\u1ed9t v\u00e0i kh\u00e1ch b\u1ecb r\u1ed1i lo\u1ea1n ti\u00eau h\u00f3a th\u00ec ti\u1ebfng x\u1ea5u lan t\u1ecfa \u0111\u1ebfn m\u1ee9c kh\u00f3 c\u1ee9u v\u00e3n. Th\u1ee9 hai, qu\u00e1n \u1ed1c v\u1ed1n \u0111\u1ea7u t\u01b0 nh\u1ecf nh\u01b0ng kh\u00f4ng v\u00ec th\u1ebf m\u00e0 b\u1ecf kh\u00e2u ti\u1ebfp th\u1ecb li\u00ean t\u1ee5c.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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\u00a0Source: Tu\u1ed5i Tr\u1ebb Online.<\/div>","protected":false},"excerpt":{"rendered":"

TT – L\u01b0\u1ee3ng qu\u00e1n \u1ed1c \u1edf TP.HCM th\u1eddi gian g\u1ea7n \u0111\u00e2y t\u0103ng \u0111\u00e1ng k\u1ec3 nh\u01b0 m\u1ed9t c\u01a1 h\u1ed9i ki\u1ebfm ti\u1ec1n v\u1edbi nhi\u1ec1u ng\u01b0\u1eddi trong b\u1ed1i c\u1ea3nh kh\u00f3 kh\u0103n hi\u1ec7n nay. M\u1ed9t qu\u00e1n \u1ed1c tr\u00ean \u0111\u01b0\u1eddng C\u00e1ch M\u1ea1ng Th\u00e1ng 8, Q.3, TP.HCM thu h\u00fat r\u1ea5t \u0111\u00f4ng kh\u00e1ch (\u1ea3nh ch\u1ee5p t\u1ed1i 1-8) – \u1ea2nh: Ti\u1ebfn Long   […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,61,66,10,22,135],"tags":[],"class_list":["post-2786","post","type-post","status-publish","format-standard","hentry","category-bao-chi","category-kinh-nghiem-khoi-nghiep","category-nha-hang","category-nhung-ky-nang-ho-tro-khoi-nghiep","category-tin-tuc-bao-chi","category-yup-news"],"_links":{"self":[{"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/posts\/2786","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/comments?post=2786"}],"version-history":[{"count":4,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/posts\/2786\/revisions"}],"predecessor-version":[{"id":18497,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/posts\/2786\/revisions\/18497"}],"wp:attachment":[{"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/media?parent=2786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/categories?post=2786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/tags?post=2786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}