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Did you know restaurant services in the US is a $430 Billion per year industry? I didn’t.

Common sense would suggest that good resta

According to USFDA, a combination product is one composed of any combination of a drug and device; biological product and device; drug and biological product

urants be placed in high-income areas such as Silicon Valley. Why then does PaloAlto - Menlo Park - Los Altos have so little to offer

; or drug, device, and biological product and fixed dose combination would include two or more combinations of drug.

Examples of combination products may in

? After all, the population here eats out a lot, and with the tech-generated wealth in the hands of relatively younger people, the de

lude drug-coated devices, drugs packaged with delivery devices in medical kits, and drugs and devices packaged separately but intended to be used together.

mand is certainly there.

Here are some San Francisco restaurants that I would like to see in the valley:

-Thep Phenom : A wonderful

here is enormous increase in the number of combination products entering the market in the recent years. Combination products have proven advantages but fixe

Thai restaurant in the Haight-Ashbury district of the city, on Fillmore Street. -Chez Nous : A French-Mediterrenean fusion restaura

d dose combinations are still in the process of convincing regulatory authority on their advantages over the single ingredient formulations.

Combination pro

nt, also on the Fillmore, but further up North in Pacific Heights.

Of course, given the Stanford student population, some cheaper al

ucts have become life saving products for the pharmaceutical companies who doesn’t have many innovative molecules in their product pipeline and have been inc

ternatives could also be great to have around. Pakwan is perhaps the best Pakistani-Indian restaurant in the Bay Area, but is conspic

easingly used in the product life cycle management. Even the companies having product patents are trying to extend their product life cycle through the combi

uously absent from the valley. In the cheap-eats category, this would be my pick.

In the last couple of years, a few good additions

nation products and maximize the revenues. But the companies involved in this practice are overlooking that they are burdening the patients both economically

have happened to the restaurant scene in Palo Alto, Coupa Cafe being a notable and very successful example. We were at a dinner party

and physically. They need to rightly judge the benefits of the combination products and they have to even look at the risks involved when combining the produ

this week with the owners, Nancy and Jean-Paul, and listened to their plans for a new Coupa Cafe on North Canon Drive in Beverly Hil

ts. Some of the combination products were well accepted by physicians while others suffered. Companies involved in development of combination products are fi

s. These are ambitious entrepreneurs.

Another successful one is Tamarine from The Vung Tau Group. The group’s Vietnamese cuisine ble

ding difficulty in defining their combination products and facing various challenges from selecting a combination to marketing it.

Following aspects would a

nds gained its initial popularity with a loyal following among Vietnamese people. The original Vung Tau restaurant, a twelve-table ea

dd to the challenges in developing combination products:

Which markets to tap where the combination products can do fairly well?
Which combination prod

tery, opened in 1985 on San Carlos Street in San Jose, Calif. In less than two years, proprietors Nhan Huynh and Anthony Le moved the

cts are meaningful and rational?
Which therapeutic categories to select?
Which Combinations can address unmet needs of the patients?
Do combin

restaurant to its current location at 535 East Santa Clara Street, and went from serving 32 guests to 150.

The family opened a seco

tions increase the patient compliance?
What would be the developing cost?
How to tackle the risks encountered during combination product developmen

nd Vung Tau restaurant in Milpitas, Calif. in 1996, and four years after that, opened a third Vung Tau in Newark, Calif. Tamarine, th

t?

As combination products don't fit into the traditional categories of drugs, medical devices, or biological products, the USFDA is in the process of devel

e family’s first contemporary Vietnamese restaurant in Palo Alto is run by proprieter Anne Le (the prodigal daughter), and chef Tammy

ping new procedures for reviewing their safety, efficacy and quality.

Professional from academic institutions, pharmaceutical industries, health care indust

Huynh.

The Le family and the Vung Tau group offer a great example to follow for the likes of Thep Phenom. Chez Nous and Pakwan are

y and representatives from various regulatory agencies are working out to design the regulatory requirements for manufacture and sale of combination products

both on expansion paths. Pakwan has chosen Fremont as the place to go after the city. Makes sense, because of the density of Indians.

.

As there is an increasing trend of the combination products companies manufacturing such products should be able to tackle the problems involved in the de

They could also go the Tamarine route, and open a classier version in Silicon Valley, rather than the dives they currently have.

An

elopment. They need to be wiser in analyzing the market trends and the regulatory requirements.

Companies that provide selfless information through particip

d if you have spare capital, and want to buy a promising restaurant concept, all of these have their basic right.

Great food, I mean

tion in industry events and feedback to regulatory authorities would be able to face the challenges and will be successful in developing combination products

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