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“Passionate and Aspiring Entrepreneur who does not take care about increasing sales only

Outstanding human resources management system is the key to achieve a sustainable growth

Unique taste that separates Ibiga Jjambbong from other hot noodles

Food and beverage has beena popular business item for so long as you don’t have to have special technics or capability compared to others. However according to a source, 85% of such startups since their launch are closed three years due to the arrogance of the franchise headquarters, flooded similar items, shrinking consumer market. This new franchise is noticeable as they are trying to be successful in the slow dining-out franchise market by offering a differentiated taste and systematic management.

You might have known Ibiga Jjambbong already, a brand created by Ibiga Food Inc. as its chef, Mr. Kwon Hyeok-nam became Master of Master by being recognized as a winner twice for his noodle and Tangsuyook, respectively on Master of Life program on SBS. Under the philosophy of “Food is health, science and art itself”, Ibiga Jjambbong currently has about 100 franchises across the nation, cementing its position as the best Jjambbong franchise brand.

Kim Won-jun founded Ibiga F&S, which stands for Food and Special, which exemplifies the special food franchise. Representative Kim, said “In my opinion, general street shops have a limit in terms of space and distance, which will end up hampering the business growth. On the other hand, this special business will be securing profitability providedhow you develop your shop. This attribute is hugely attempting and I have my ownIbiga F&S launched to unfold my vision.” Focusing on developing the special business, Ibiga F&S is providing useful information and know-hows to pre startup entrepreneurs who are interested in opening a dining out business in local area.

Dining-out franchise to be growing, together with you

CEO Kim Won-jun recalled how he knew Ibiga Jjambbongas a business item. Last year, his wife and Mr. Kim dropped by Daejeon because they wanted to research some schools to educate their children in the big city and went to Techno Valley Ibiga Jjambbong as his wife asked me. Then, two more Ibiga Jambbong restaurants. They were surprised Jjambbong tasted all good equally in all different restaurants, and the restaurants were packed with people who looked happy and satisfied with the taste. Accordingly Mr. Kim rushed to the headquarters. Mr. Kim continued, “I talked to Kwon Hyeok-nam, chairman of Ibiga Jjambbong franchise brand about the business and others, too and felt like he had a lot of personal appeal. He is attractive and charismatic. He was not interested in expanding his business reckless but was looking for a long time business partner. He let me know pros and cons about the business.”

By the time, CEO Kim was running some businesses in Masan, Changwon, and Jinhae for a long period of time. After meeting Chairman Kwon, he added Ibiga Jjambbong to his businesses, started opening Gyeongnam Ibiga Jjambbong first in August, 2014, then Sangnam Ibiga Jjambbong and Bukmyeon Ibiga Jjambbong in a row. He is the only owner of 3 Ibiga Jjambbong restaurants across the nation. 

Now his Changwon Ibiga Jjambbong is making 2,000,000 won per day - so far so great. What matters to this growth is the differentiated taste, sustainable support by the headquarters, and secure management plan not to focus on excessive expansion, which has appealed to Changwon people. CEO Kim said, “I have to say proudly that Ibiga Jjambbong does not use artificial ingredients but fresh seafood and vegetables, taking pride of myself for this. Giving our customers a good food is driving me to work passionately.

The success of Ibiga Jjambbong restaurant in Gyeongnam attributes to his unique managerial spirit.Mr. Kim established a separate corporation, 15CEO to manage in three steps: Employee-Restaurant head-CEO. If you work as an employee for three years and then another five years, you are entitled to be designated as CEO of a restaurant. This management system helps the employees be devoted to working hard and gives them a hope to be an owner someday. Mr. Kim stressed, “To sustainably grow, a company has to work with employees who have ownership spirit. This works in the restaurant business. Servicing even a single customer as an owner has a great ripple effect.” The effective human resources management system under the corporate vision securing a bright future leads to a growing sales in each franchise restaurant. His way of managing a business exemplifies a dining-out management in Korea. 


Á¤½ÃÁØ ±âÀÚ  jungsijun@naver.com
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