Speaker Q&A: Paul Hopper, HOP Vietnamese
Paul Hopper, founder and co-MD of HOP Vietnamese, calls lunch! a “a hubbub of activity and inspiration”. He’ll be there on opening day, taking part in the Brands To Watch panel (which also features Cojean UK, Crosstown and K10 Restaurants).
Which food-to-go operators / retailers do you particularly admire and why?
Not a food-to-go operator – but Dishoom within the wider hospitality industry always displays real ‘best in class’ practices. They’re massively involved within their communities, the food and service is second to none and their brand is spot on.
What do you think is the key for operators to successfully compete against their competitors?
To stay fresh and be agile. Being able to adapt quickly and efficiently is key. To make sure you have the right people in the right places and that the culture of the company is being lived and breathed by all team members. People have got to believe in what they’re doing and all work together towards the same goal.
What’s the most rewarding aspect of your job?
Seeing regular customers coming back again and again is so humbling. I also love being on my toes – there’s never a dull day but I thrive on the pace.
And the most challenging?
Juggling all the different aspects but this is also really fun. As I oversee all the different parts of the company – I’m constantly learning, meeting new people and coming up with ideas to push the business forward. Trying to understand the way the business will be affected once the B-word strikes is also a source of regular thought.
What does the next 12 months have in store for your business?
A fund-raise, some new openings, growth of the senior team, exciting food launches and more innovation besides.
Can you give us an example of what your business is doing to be even more sustainable?
Lots:
- We keep all compostable cutlery behind the till so it’s there if customers need it. By not having it for the taking, the consumption has gone down so we believe it’s because people are only asking for what they actually need.
- We sell reusable coffee SoL cups. HộP SoL cups are made from hand-blown glass, which is a sustainable and ethical manufacturing process as well as being 100% plastic free. Buy one of these and your first coffee is on the house – they look great too! Customers also get a discount for bringing in their own cup.
- We use compostable paper straws in our cocktails.
- We work with suppliers to provide us with ingredients in reusable boxes.
- We have minimal food waste, partnering with 3rd parties like Olio, and Karma to distribute any food that would otherwise be destined for the bin.
- This year, we launched smaller portions (half banh mis/ HộP Smalls) for smaller appetites, helping to avoid food waste.
- We have vegan dishes on the menu and are currently reviewing new plant-based meals to launch next year to encourage the reduction of meat eating.
What do you see as the key food-to-go trends to watch?
I don’t really see it as a ‘trend’ as such but obviously the plant-based lifestyle movement has really taken off so it’s interesting seeing the ranges that companies are bringing out.
We’ve just won Great Taste Awards for both the vegan broth as well as our vegan curry in our HOP box so really pleased with that.
I’m also interested in all the digital solutions that people are coming up with and are implementing ways that we can gather better feedback from customers.
Customers are also screaming out for companies to be more socially responsible, so we’re looking at ways we can adapt our business even more to allow for a greener approach. That, much like veganism, isn’t a trend – it’s just the direction that we’re all going in together.
What’s your current bestselling product?
Our (award winning) HộP Boxes! Which I love because they’re really well-rounded lunches, with a choice of five different flavours. The name ‘HộP’ actually derived from ‘cái hộp’ meaning ‘box’ in Vietnamese. The principle remains an important part of the business, with everything designed to takeaway and eat at a desk – ideal for the busy city worker. The HộP Box is a complete meal with protein, steamed rice, salad, pickled veg and epitomises this ethos.
Why is innovation so vital to the food-to-go sector?
A couple of reasons: the competition is so strong so everyone is trying to outdo one another, which is hugely exciting and intoxicating. The other reason is that, due to the nature of a business like ours, we have a customer base that has the potential of at least one visit a week per person. All our shops are in the city, so surrounded by office workers who want to walk a maximum of a 5-minute radius to grab their lunch. If we don’t adapt and offer new things, then people get bored and take their cash somewhere else.
What innovative products are you hoping to find at lunch! show this year?
I’m always keeping my eye on what’s available to us. Some fun and interesting impulse items that would match our brand would be good, likewise, some innovative meat alternatives that we can integrate into our menu.
How important is lunch! to the food-to-go sector?
It’s got a lot of stuff all happening under one roof so there’s something for everyone – a hubbub of activity and inspiration.
Describe the lunch! show in 3 words:
Innovative, exciting, fresh.
Can you tell us a bit about your much-anticipated session at lunch! 2019?
Hopefully I can shed some light on what it takes to be a successfully operator in what is such a difficult climate.
Who or what inspires you to be even better?
My team – we’re all working together to grow and develop HộP and I’m excited for what the future brings.
What’s the best advice you’ve ever been given?
Whatever you think you need and the time it’ll take – double it…and then some.
What advice would you give to someone starting out in the industry?
Be confident in yourself and your idea and only work with people you respect and like.
Tell us a fun fact about yourself that most people don’t know:
I can walk a tightrope with relative ease!
See Paul at lunch! 2019
Brands to Watch Panel: 1.45pm on Thursday 19 September in Keynote Theatre 3
- Maurice Abboudi, Executive Director, K10 Restaurants
- Paul Hopper, Founder & CO-MD, HOP Vietnamese
- Benedict MacDonald, CEO UK, Cojean
- JP Then, Co-Founder, Crosstown
- Mark Stretton, Managing Director, Fleet Street Communications (session chair)
