Most operating models fail in Vietnam not because of people, but because they weren’t designed for the local context. This article breaks down the four dimensions FDI companies must redesign to execute effectively.

Scaling to a 4th store should feel like progress — but for many F&B founders, it’s when cracks begin to show. From inconsistent quality to rising costs, growth often exposes what passion alone can’t fix. At SOSP, we share a 4-step approach to building the systems that turn chaos into a foundation for long-term, sustainable growth.

Operational Excellence (OpEx) isn’t just a corporate buzzword. In the context of restaurants and F&B businesses, it simply means..