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A leading brand of food franchise ‘Wonjo-Kunmam-Halmae-Sudaeguk (Big-hearted mother of Korean sausage soup)’
CEO Ighun Kwon of Bokang Enterprise
The food for people never changes its taste
The prolonged economic downturn makes people’s heart colder than ever. For many Koreans, a hot soup made of grandma’s heart and hand would warm their heart in this time of hardship. Korean sausage soup in particular has been a national food that comforted struggling Korean people. Wonjo-Kunmam-Halmae-Sudaeguk among many Korean sausage soup restaurants has been loved by the public for its authentic taste and good price. The charm of the restaurant is at its affordable price of 5,000 won ($4.2) as well as deep bone broth, delicious head meat and enough sausages. Other menus like spicy mushroom sausage soup, nutritional sausage soup, bone hangover soup, dried pollack hangover soup and grandma’s loach soup are also provided at 6,000-7,000 won.
CEO Ighun Kwon of Bokang Enterprise says “My philosophy is that food must be prepared and made for people and we only provide healthy and tasty food at affordable prices.” You can have more rice and broth without additional charge. If the good price attracts customers at first hand, the taste gives a support. Also the side dishes come with the main is second to none in terms of its freshness. In addition, all the food are prepared according to the regulation on health and hygiene. Especially, Kwon facilitated an advanced distribution system that deliver the food in a completely cooked state which is the first time in the food franchise in Korea. This has been the driving force of Bokang Enterprise which currently is running 400 affiliated restaurants. Kwon says “We only choose the freshest ingredients available and makes it in the authentic way. We also provide recipe manual and train franchisees on a regular basis so that all the restaurants provide the same taste and services.”
Growing together
Since the successful opening of the first restaurant in Cheonho-dong, Seoul, and franchise launching in 2012, Kwon opened the 400th restaurant within 3 years. Kwon’s another philosophy of ‘growing together’ took a great part in this successful expansion. Kwon says “If affiliated restaurants fail, the whole business fails. In order to grow together, the head office runs a rational distribution system and continuously supports store owners with various marketing strategies including TV commercials with celebrities and on/off line events.”
Especially, the management system is run based on the benefit of store owners. Thanks to the completely cooked food provided at reasonal prices, they can run a restaurant with a 70% reduced operating cost thant other food franchises. Bokang Enterprise’ next goal is to open local franchise headquarters nationwide as well as open the 1,200th restaurant within 2 years which can be the foundation to pioneer overseas market. Kwon already opened headquarters in Daejeon and Daegu last August and entered the Chinese market. He says “The Korean Wave, in particular with food, is attracting the people in China, Hongkong and Vietnam. We believe that being Korean is being global and will do our best to promote Korean food in the world.” Power Korea wishes Kwon and Bokang Enterprise a prosperous 2016.
Á¤½ÃÁØ ±âÀÚ jungsijun@naver.com