I just came back from a longer stay in Vietnam. As a pizzeria owner I could not miss out to try the different local breads served there. Bahn mi is a general name for bread and I tried out some amazing pizza variants! Just look at the pictures!
We are only using the best ingredients and a sturdy wooden oven. I want to introduce 2-3 different Bahn mi at my restaurant. However all my friends and relatives tell me not to. "You'll be ruining the brand"
They are all affected by narrow mindedness and I want to give it a go anyway!
This is our current lunch menu
with 13 pizzas, all Italian inspired. So I have been thinking of adding 2-3 Vietnamese pizzas just for the lunch, to start with.
So anyone here who has any experience of introducing pizzas like these on your restaurant?