Historically, many thriving Asian restaurants have been local, mom-and-pop shops. The independent model was conducive to an authentic experience, but it inhibited growth. A new wave of Asian restaurant brands is turning this trend around, pairing a quick-service operational model with the core offerings guests expect from their go-to spot. Bonchon Korean Fried Chicken, the 500-plus-unit franchise, is among the companies leading that shift.
While Bonchon has been in the U.S. for 20 years, it’s still seen as new and exciting in many markets. As a result, the brand has an opportunity to leverage this curiosity to further drive growth. And as it grows, CEO Suzie Tsai says Bonchon is dedicated to maintaining the same level of culinary experience it has offered all along.
“For us, it’s not a choice between authenticity and broad appeal,” Tsai told QSR Magazine. “Ethnic food concepts should not have to water down their recipes to succeed in new markets. Guests today want the real thing.”
As guests continue to seek out “the real thing,” Tsai says they’re becoming increasingly familiar with the Bonchon menu and Korean flavors, and many stop in specifically to find a certain dish or flavor.
“A few years ago, Korean food felt new to many guests,” Tsai said. “Today, diners walk in already knowing what gochujang is or asking for specific flavor profiles.”
Read the full article here.
To find out more information on costs to buy this franchise, please visit https://1851franchise.com/bonchon/info.
Bonchon
There is a growing trend of Asian fast-casual brands working to fill a gap in the quick-service landscape. Bonchon is one of them, bringing authentic Korean flavors to a national brand.
Historically, many thriving Asian restaurants have been local, mom-and-pop shops. The independent model was conducive to an authentic experience, but it inhibited growth. A new wave of Asian restaurant brands is turning this trend around, pairing a quick-service operational model with the core offerings guests expect from their go-to spot. Bonchon Korean Fried Chicken, the 500-plus-unit franchise, is among the companies leading that shift.
While Bonchon has been in the U.S. for 20 years, it’s still seen as new and exciting in many markets. As a result, the brand has an opportunity to leverage this curiosity to further drive growth. And as it grows, CEO Suzie Tsai says Bonchon is dedicated to maintaining the same level of culinary experience it has offered all along.
“For us, it’s not a choice between authenticity and broad appeal,” Tsai told QSR Magazine. “Ethnic food concepts should not have to water down their recipes to succeed in new markets. Guests today want the real thing.”
As guests continue to seek out “the real thing,” Tsai says they’re becoming increasingly familiar with the Bonchon menu and Korean flavors, and many stop in specifically to find a certain dish or flavor.
“A few years ago, Korean food felt new to many guests,” Tsai said. “Today, diners walk in already knowing what gochujang is or asking for specific flavor profiles.”
Read the full article here.
To find out more information on costs to buy this franchise, please visit https://1851franchise.com/bonchon/info.
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