For experienced operators, the value of franchising isn't simply opening a single store - it's scaling multi-unit locations across regional markets. Bonchon is increasingly positioning its franchise opportunity around that goal with an efficient development model, meaningful white space and incentives for multi-unit development.
When Henry Lee first began exploring franchising, he was looking for more than a restaurant concept. "I was working in a Big Four accounting firm during that time," Lee said. “My corporate background was working at Deloitte, PwC focused in finance and tech. It's tough to go out and do something on your own, but I wanted to open a restaurant thought franchising was a good fit.”
His search led him to Bonchon, where he saw both a differentiated product and a significant market opportunity. "At that time, there was no really good Korean fried chicken in Colorado," Lee said. “The menu was diverse and comprehensive compared to other Korean fried chicken places. Overall, it was a really great brand.” Lee opened his first Bonchon restaurant in 2018 to now six restaurants in the Denver market. His regional portfolio is one of the brand’s largest with plans to expand to 12 locations.
"I definitely learned a lot along the way. It's amazing how well it did. Bonchon provided a lot of great training when I opened the first location and I signed on to do three more right away. There are a few reasons we grew so fast, one of which was the market. There wasn't any competition here for Korean fried chicken. We were at the right place at the right time."
Bonchon's leadership has intentionally developed a system that supports experienced franchisees who want to scale from single store to regional portfolio.
"Our growth strategy is increasingly focused on well-capitalized, multi-unit operators who have the leadership capabilities and infrastructure to build teams, develop markets and grow with the brand," said Chief Development Officer Blas Escarcega. “For operators with the capital, leadership capabilities and commitment to execute the Bonchon system, we believe there is a significant opportunity to build a meaningful regional restaurant business.”
"Bonchon's newly refreshed fast-casual prototype is very efficient," Escarcega said. “We've optimized the labor model for back-of-house throughput, great brand experience, and space optimization to deliver an authentic Korean experience.” Its standardized prototype simplifies site selection, reduces design variability, improves construction predictability and creates a consistent operating model as additional locations are added with a smaller footprint that creates flexibility across a variety of real estate formats.
Bonchon also offers incentives to improve economics during the early development stages of growth. “Our FDD includes reduced initial royalty rates for qualifying multi-unit development. When operators commit to building three or more restaurants, we're willing to invest alongside them," said Escarcega.
Lee's evolution from single store to regional portfolio illustrates how the Bonchon franchise scales successfully. According to Escarcega, that's exactly the progression Bonchon wants to help franchisees achieve. "Henry represents the type of franchise partner we're looking for," he said. "He combines financial discipline with operational excellence and commitment to the brand. His success demonstrates what is possible when experienced operators execute consistently and remain focused on delivering an exceptional guest experience. As we've continued investing in our systems, technology, real estate strategy and franchise support, we're helping operators like Henry build scalable businesses."
Unlike many mature restaurant systems where territory availability has become increasingly limited, Bonchon still has substantial room to grow throughout the country. For prospective multi-unit operators, Bonchon's current stage of development creates an opportunity that becomes harder to find as franchise systems mature: the ability to establish a meaningful position in a market before the best territories are spoken for.
Bonchon believes experienced operators are looking for more than a popular food trend. They want a sustainable franchise that scales while capitalizing on the global Korean food obsession. Currently, Bonchon is targeting growth across Texas, California, Florida, Arizona, Nevada, North Carolina, South Carolina, Georgia, Tennessee, Pennsylvania and New Jersey.
“We're looking for franchise partners who aren't asking, ‘Where can I open a Bonchon?’” Escarcega said. “We're looking for operators who are asking, ‘How do I build Bonchon across this market?’ That's a very different conversation — and that's where we believe the next stage of our growth will come from.”
To find out more information on how to scale from single store location to regional portfolio, or franchise costs, please visit https://1851franchise.com/bonchon.
Bonchon
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With an efficient new prototype, significant U.S. white space and incentives for multi-unit development, Bonchon is targeting experienced operators who want to build meaningful market share.
For experienced operators, the value of franchising isn't simply opening a single store - it's scaling multi-unit locations across regional markets. Bonchon is increasingly positioning its franchise opportunity around that goal with an efficient development model, meaningful white space and incentives for multi-unit development.
When Henry Lee first began exploring franchising, he was looking for more than a restaurant concept. "I was working in a Big Four accounting firm during that time," Lee said. “My corporate background was working at Deloitte, PwC focused in finance and tech. It's tough to go out and do something on your own, but I wanted to open a restaurant thought franchising was a good fit.”
His search led him to Bonchon, where he saw both a differentiated product and a significant market opportunity. "At that time, there was no really good Korean fried chicken in Colorado," Lee said. “The menu was diverse and comprehensive compared to other Korean fried chicken places. Overall, it was a really great brand.” Lee opened his first Bonchon restaurant in 2018 to now six restaurants in the Denver market. His regional portfolio is one of the brand’s largest with plans to expand to 12 locations.
"I definitely learned a lot along the way. It's amazing how well it did. Bonchon provided a lot of great training when I opened the first location and I signed on to do three more right away. There are a few reasons we grew so fast, one of which was the market. There wasn't any competition here for Korean fried chicken. We were at the right place at the right time."
Bonchon's leadership has intentionally developed a system that supports experienced franchisees who want to scale from single store to regional portfolio.
"Our growth strategy is increasingly focused on well-capitalized, multi-unit operators who have the leadership capabilities and infrastructure to build teams, develop markets and grow with the brand," said Chief Development Officer Blas Escarcega. “For operators with the capital, leadership capabilities and commitment to execute the Bonchon system, we believe there is a significant opportunity to build a meaningful regional restaurant business.”
"Bonchon's newly refreshed fast-casual prototype is very efficient," Escarcega said. “We've optimized the labor model for back-of-house throughput, great brand experience, and space optimization to deliver an authentic Korean experience.” Its standardized prototype simplifies site selection, reduces design variability, improves construction predictability and creates a consistent operating model as additional locations are added with a smaller footprint that creates flexibility across a variety of real estate formats.
Bonchon also offers incentives to improve economics during the early development stages of growth. “Our FDD includes reduced initial royalty rates for qualifying multi-unit development. When operators commit to building three or more restaurants, we're willing to invest alongside them," said Escarcega.
Lee's evolution from single store to regional portfolio illustrates how the Bonchon franchise scales successfully. According to Escarcega, that's exactly the progression Bonchon wants to help franchisees achieve. "Henry represents the type of franchise partner we're looking for," he said. "He combines financial discipline with operational excellence and commitment to the brand. His success demonstrates what is possible when experienced operators execute consistently and remain focused on delivering an exceptional guest experience. As we've continued investing in our systems, technology, real estate strategy and franchise support, we're helping operators like Henry build scalable businesses."
Unlike many mature restaurant systems where territory availability has become increasingly limited, Bonchon still has substantial room to grow throughout the country. For prospective multi-unit operators, Bonchon's current stage of development creates an opportunity that becomes harder to find as franchise systems mature: the ability to establish a meaningful position in a market before the best territories are spoken for.
Bonchon believes experienced operators are looking for more than a popular food trend. They want a sustainable franchise that scales while capitalizing on the global Korean food obsession. Currently, Bonchon is targeting growth across Texas, California, Florida, Arizona, Nevada, North Carolina, South Carolina, Georgia, Tennessee, Pennsylvania and New Jersey.
“We're looking for franchise partners who aren't asking, ‘Where can I open a Bonchon?’” Escarcega said. “We're looking for operators who are asking, ‘How do I build Bonchon across this market?’ That's a very different conversation — and that's where we believe the next stage of our growth will come from.”
To find out more information on how to scale from single store location to regional portfolio, or franchise costs, please visit https://1851franchise.com/bonchon.
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