Summer 2018

LUXLIFE MAGAZINE | 11 Summer 2018 parking, and then the receptionist will guide you to your table and the staff will show you, help you choosing the menu. While enjoying all of that, customers can experience the architecture of French-neo classic restaurants, as well as warm greetings from all the staff, and this lets our chef take your stress and troubles away through our food.” Commenting on how he has seen expectations rise since the venue’s inception, Mr. Thanh believes that staff have been able to adapt to the rising standards in food and drink, without having to raise their price, and this is certainly something that should be commended. “From two years ago, and until now we have been able to take our Maison Vie from a standard restaurant to fine dining with an increase in our service, food and customer service, without price changing.” Going into more detail about the food and drink market, Mr. Thanh notes that although there has been rising customer expectations, there have not been many other challenges which have presented themselves to the restaurant. “Honestly, across the industry, I do not recall there being any major developments or challenges that have been affecting us or the sector, but in the future, with standards rising and the way we look at health and nutrition, we should see development arising on a daily basis.” Due to allergies and various customer requests, Mr. Thanh and his team are well aware of the fact that within the dining and hospitality market, there are steps which must be taken to ensure that the highest standard of health and safety is observed at all times. “Importantly, we label every food and beverage item, and we always check their expiration date. We follow the policy of the Ministry of Health on food hygiene and safety. Plus, we have a stable number of guests by day, so particular food and beverage items are always circulated and guaranteed.” Contributing to the success of Maison Vie have been the staff, and Mr. Thanh informs us of how he guarantees that everyone within the business is aware of the firm’s aims, and as such behave accordingly. “Regarding the restaurant’s staff, we have all worked together since the beginning in 2016. Our employees are also experienced in the Food and Beverage industry, with the Chef also possessing 20 years of experience, and the supervisor and sous-chef holding 10 years in the sector. “Keeping our staff up-to-date, we usually have a meeting every month to inform all members of staff what is going on. Also, we update both our Facebook Group and Chat to inform them of everything on a daily basis.” In order to ensure that staff are all motivated to provide the best experience, Mr. Thanh talks us through the stringent recruitment structure that the restaurant employs, and what aspects help it to entice the best talent in the industry to work at the establishment. “With the team always looking to improve our services, we have tried many ways to attract the best talent to our firm. Firstly, we are always looking to attract employees who already have experience within the food and drink sector, and this is a great start. “Furthermore, alongside their salary, we also offer them allowances such as service charge and all the tips from the customer is divided to all members of staff throughout the restaurant. We also have some parties and picnics which mean our staff are enticed, and we have cultivated a tight-knit group amongst our employees.” Looking to capitalise on Maison Vie’s increasing success, the team is looking at opening another store next year, as demand from customers continues to grow, and there is also a gap in the market for traditional French-style cuisine. In his concluding comments, Mr. Thanh signs off by talking about what developments he foresees throughout the industry, and whether or not fast food and street food will have an impact in this respect. Company: Maison Vie Restaurant Contact: Mr. Thanh Address: 28 Tang Bat Ho, Hai Ba Trung, Hanoi, Vietnam Phone: 00 84 2436330206 Website: www.maisonvie.vn