This article was written by our expert who is surveying the industry and constantly updating the business plan for a vegan restaurant.
Below is a practical, numbers-first guide to the profitability of a vegan restaurant in Ho Chi Minh City in October 2025.
It translates current local benchmarks into clear targets you can act on from day one. Every figure is kept realistic to reflect today’s costs, demand, and operating conditions.
If you want to dig deeper and learn more, you can download our business plan for a vegan restaurant. Also, before launching, get all the profit, revenue, and cost breakdowns you need for complete clarity with our vegan restaurant financial forecast.
In central Ho Chi Minh City, a well-positioned vegan restaurant typically reaches VND 60,000–100,000 average revenue per guest, 80–180 daily covers, 65%–78% gross margin, and 8%–12% net margin once stabilized.
Expect fixed costs of VND 80–200 million per month for a 30–45 seat venue, a labor target near 30% of revenue, and a 15–24 month path to break-even with disciplined pricing, marketing, and delivery mix.
| Metric | Benchmark (HCMC 2025) | Notes for a Vegan Restaurant |
|---|---|---|
| Average revenue per customer | VND 60k–100k | Local-casual concepts cluster near VND ~80k; premium menus stretch to VND 150k–250k. |
| Daily customers (30–45 seats) | 80–180 covers | Depends on location, 10–13 open hours, and 2.5–4x table turnover. |
| Gross margin (food) | 65%–78% | COGS 22%–35%; organic/imported inputs reduce margin toward 65%. |
| Fixed monthly expenses | VND 80–200m | Rent, utilities, insurance/licensing, and core team salaries for a mid-size dining room. |
| Labor share of revenue | 25%–35% (target ~30%) | Keep payroll aligned with revenue cycles; cross-train to reduce idle time. |
| Initial investment | VND 1.2–3.5bn | Fit-out, kitchen, launch marketing, permits, inventory, and 3–4 months working capital. |
| Break-even period | 15–24 months | Faster with strong lunch trade, delivery mix, and high repeat visits. |
| Net profit margin | 8%–12% (up to 15%) | Requires tight COGS, labor at ~30%, and rent below 10%–12% of sales. |
| Delivery platform fees | 12%–20% of delivery sales | Blend self-pickup incentives to protect margin. |
What is the average revenue per customer today in Ho Chi Minh City?
Average spend per guest in a vegan restaurant here is VND 60,000–100,000 per visit.
Entry-level concepts see typical tickets near VND ~80,000 when focusing on local vegetables and staple dishes. Premium menus with imported or organic items push to VND 150,000–250,000, especially in central districts with higher tourist and office footfall.
Use beverage upsells (fresh juices, smoothies) to lift tickets by VND 15,000–35,000 without heavy prep costs. Anchor a few value dishes at VND 55,000–65,000 to keep price perception fair while margining signature plates higher.
Price your core set-menu around VND 95,000–115,000 to keep the median basket solid while allowing à la carte flexibility.
You’ll find detailed market insights in our vegan restaurant business plan, updated every quarter.
How many customers can you realistically serve per day?
A 30–45 seat vegan restaurant can handle 80–180 daily covers with solid turnover.
That range assumes 10–13 opening hours and 2.5–4x table turnover, with central districts tending higher due to lunch and early dinner peaks. Extending evening hours and adding a quick-service lunch line are the fastest ways to expand covers without more seats.
| Setup | Assumptions | Daily Covers (How You Reach It) |
|---|---|---|
| Compact, 30 seats | 2.5x turnover; 10h open | ~75 covers dine-in + 10–20 delivery/pickup via batching salads/bowls and pre-prepped sauces. |
| Mid, 40 seats | 3x turnover; 11h open | ~120 covers dine-in + 20–30 delivery, using two lunch waves (12:00 & 13:00) and early dinner. |
| Busy central, 45 seats | 3.5x turnover; 12h open | ~160 covers dine-in + 30–40 delivery, aided by office catering trays on weekdays. |
| Extended hours | 4x turnover; 13h open | ~180–220 covers including late-evening smoothie/juice bar traffic and light snacks. |
| Weekend strategy | Brunch seatings ×3 | +20% vs weekdays by rotating limited-time brunch plates and pre-booked groups. |
| Queue smoothing | Pre-order & pickup | +10–15 covers through timed pickups and shelf-stable desserts. |
| Catering add-on | 2–3 trays/day | +12–24 portions/day at higher average check with efficient batch prep. |
What gross margin on vegan menu items is typical now?
Expect a 65%–78% gross margin on vegan food sales in Ho Chi Minh City.
That implies COGS of 22%–35%, with organics/imports on the high end of costs and local, seasonal vegetables on the low end. Keep proteins (tofu/tempeh/mushroom) engineered below 28% COGS by standardizing yields and portioning with scoops.
Segment your menu into “value staples” (COGS ≤25%), “signature mains” (COGS 28%–32%), and “margin boosters” (desserts/beverages with COGS 18%–24%).
Review supplier quotes quarterly and lock seasonal items early to protect markups.
This is one of the strategies explained in our vegan restaurant business plan.
What are the fixed monthly expenses for a location of this size?
Plan for VND 80–200 million per month in fixed costs for a 30–45 seat vegan restaurant.
Central districts (D1/D3) carry the highest rent, while secondary areas lower total fixed outlay. Keep rent under 10%–12% of net sales for resilience, and forecast utilities conservatively due to refrigeration and ventilation loads.
| Fixed Cost | Monthly Range (VND) | What to Watch in a Vegan Restaurant |
|---|---|---|
| Rent (D1/D3 vs. secondary) | 20m–120m | Footfall premium downtown; negotiate step-rent and fit-out contribution where possible. |
| Utilities (power, water, gas) | 8m–15m | Chillers and extraction drive consumption; schedule prep in off-peak hours. |
| Insurance & licenses | 3m–12m | Health, fire, liability; renewals cluster—budget evenly. |
| Core staff salaries | 30m–100m | Chef, cooks, FOH; cross-train to cover peaks and reduce overtime. |
| Software & POS | 1m–3m | Inventory, delivery integrators, reservations; minimize overlapping tools. |
| Routine maintenance | 2m–4m | Blenders, ovens, fridges; preventive service lowers downtime. |
| Total (typical) | 80m–200m | Scale staffing to demand and revisit rent after first term. |
How do seasons affect demand and supply costs?
- Tet and cultural vegetarian periods (Jan–Feb; Jul–Aug) lift demand materially with higher dine-in and gifting traffic.
- Monsoon disruptions can nudge local vegetable prices up; lock supplier alternates for leafy greens and herbs.
- Imported/organic items see modest seasonal premiums; pre-book to stabilize costs for signatures.
- Offer seasonal set menus (pumpkin, mushrooms, tropical fruits) to keep COGS predictable and marketing fresh.
- Use pre-orders and catering during peaks to maximize prep efficiency and reduce waste.
What share of revenue should go to labor to stay profitable?
Target ~30% of revenue for total labor in a vegan restaurant here.
Most operators succeed between 25% and 35%, with FOH scheduling and batch prep (sauces, marinades) as key levers. Track labor by daypart; aim for ≤28% on weekdays and accept brief weekend overruns if average stays near 30%.
Cross-train cashiers on barista/juice prep and runners on basic garde-manger to reduce peak bottlenecks.
Incentives tied to review scores, ticket add-ons, and waste reduction align teams with profit.
We cover this exact topic in the vegan restaurant business plan.
What variable costs beyond food matter most?
- Packaging (eco-friendly takeaway): typically 3%–6% of revenue; buy in quarterly bundles to cut unit cost.
- Marketing (paid social/search, creators): 4%–8% of revenue; cap CAC with strict campaign ROAS rules.
- Delivery commissions: 12%–20% of delivery sales; push pickup with in-app vouchers or loyalty.
- Disposables/cleaning supplies: 1%–2% of revenue; standardize SKUs and train for pars.
- Payment processing & POS: 0.8%–1.5% of total sales; negotiate MDR and use QR-based options.
How much initial investment do you need to open competitively?
Budget VND 1.2–3.5 billion to launch a competitive 30–45 seat vegan restaurant.
This includes fit-out, kitchen, licenses, first inventory, launch marketing, and 3–4 months of working capital. Spending concentrates on ventilation, refrigeration, and high-duty blenders/ovens needed for plant-based menus.
| Investment Item | Range (VND) | Detail for Vegan Restaurants |
|---|---|---|
| Fit-out & décor | 250m–900m | Dining room, signage, ventilation; durable seating for 30–45 covers. |
| Kitchen equipment | 300m–900m | Combi oven, cold prep, blenders, induction, refrigeration, storage. |
| Licenses & deposits | 80m–200m | Permits, insurance, lease deposits (often 2–3 months’ rent). |
| Initial inventory & smallwares | 70m–150m | Staples (tofu, grains, legumes), plateware, utensils, containers. |
| Launch marketing | 40m–120m | Influencer tastings, paid ads, photography, soft-opening events. |
| Working capital (3–4 months) | 300m–900m | Payroll, rent, utilities buffer while you ramp to steady covers. |
| Total typical | 1.2bn–3.5bn | Varies with district, finish level, and equipment new vs refurbished. |
How long is the average break-even period?
Most vegan restaurants in similar HCMC neighborhoods break even in 15–24 months.
Faster paths (14–18 months) come from strong weekday lunch traffic, high repeat rates, and controlled rent. Slower paths (20–29 months) result from high fit-out costs, premium imports without price alignment, or overreliance on high-fee delivery.
Plan milestones: month 3 review (COGS and labor), month 6 pricing and menu engineering, month 9 marketing mix shift toward best-ROAS channels.
Keep an explicit monthly cash runway to avoid forced discounting that erodes brand and margin.
It’s a key part of what we outline in the vegan restaurant business plan.
What profit margin do well-run vegan restaurants achieve now?
A well-managed vegan restaurant in HCMC typically delivers 8%–12% net profit margin.
Operators that keep COGS ≤30%, labor near 30%, and rent ≤10%–12% of sales are the most resilient. Beverage attachment and catering add reach 12%–15% net with stable demand.
Track contribution margins by item and prune low-margin, low-volume plates every quarter.
Use a simple weekly P&L to keep decisions data-driven and fast.
How sensitive is profit to menu pricing, and which pricing works best?
Profitability is highly sensitive to small price moves in a vegan restaurant menu.
A 3% price increase can add 2–3 percentage points to net margin if volume holds, and bundling raises ticket without price shock. Keep staples affordable while pricing signatures and beverages for margin, and use seasonal LTOs to test higher prices.
| Scenario | Change | Expected Impact on Net Margin |
|---|---|---|
| Across-the-board price +3% | +3% avg price | +2–3 pts margin if volume steady; align with quality cues and plating. |
| Signature mains +6%, staples flat | Mix-led | +1.5–2.5 pts; protects accessibility while improving yield on hero items. |
| Beverage upsell +10% | Tickets +VND 15–35k | +1–2 pts via high-margin juices/smoothies; train FOH scripts. |
| Bundle (set menu at 95–115k) | +8–15% tickets | +1–2 pts by increasing attach rate of sides/dessert. |
| Delivery-only surge pricing | +5–8% at peaks | Neutral-to-positive if acceptance holds; watch platform elasticity. |
| Price cut −5% to chase volume | −5% avg price | −2–3 pts margin unless substantial new traffic offsets; risky downtown. |
| COGS drift +2 pts (no price change) | COGS +2% | −1.5–2 pts margin; triggers menu engineering and supplier rebids. |
Which marketing and acquisition channels have the best ROI today?
- Google Maps + Reviews: highest-intent discovery; prompt check-ins and reply to every review.
- Instagram/Facebook Reels: short-form plating and behind-the-scenes prep drive local reach.
- Micro-influencer tastings: cost-effective content and UGC with tracked codes.
- Delivery-app presence: necessary for visibility—offset fees with pickup incentives and bundles.
- Partnerships: yoga/fitness/wellness hubs and offices for steady group orders and catering.
Conclusion
This article is for informational purposes only and should not be considered financial advice. Readers are encouraged to consult with a qualified professional before making any investment decisions. We accept no liability for any actions taken based on the information provided.
Want more tools for your vegan restaurant?
Explore our practical calculators, guides, and market deep-dives tailored for plant-based operators in Vietnam.
Get expert guidance and actionable steps inside our vegan restaurant business plan.
Sources
- Toan To (Thesis): Vietnamese F&B consumer insights
- Uprooted Traveler: Vegan Ho Chi Minh City guide
- BusinessPlan-Templates: Vegan restaurant running costs
- BusinessPlan-Templates: How much owners make
- InCorp Vietnam: Restaurant business in Vietnam
- InCorp Vietnam: F&B industry overview
- FinModelsLab: Vegan restaurant KPIs
- Vo Uy's Vegan Restaurant: Local case reference
- FMI: Vegan Asian food market
- Verified Market Research: Vietnam foodservice market