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Introducing premium sirloin steak
CEO Yeom Woo-taek and Ju Chun-gyu of Premium Korean Beef Restaurant (Michindeungsim)

Feel the different taste of premium sirloin steak
According to Statistics Korea, 5.6 million people started a new business in 2015 and 6 out of 10 were retirees born between 1955 and 1966. But only 10% have made a success due to lack of preparation and marketing strategy. Among those 10%, a premium sirloin steak restaurant 'Michindeungsim' is creating a sensation with its differentiated ideas and strategy and the words are rapidly spreading through power bloggers and gourmets at the moment. Located in Bongmyeong-dong, Yuseong-gu, Daejeon, the restaurant is very famous among the local residents. It first opened door in Galma-dong, Seo-gu and spread its name as the best beef steak restaurant in the region. Co-CEO Yeom said "It was really hard to find a premium sirloin steak restaurant in the city so we took the initiative with a cheerful space and interior and premium menus."

The secret of premium taste
There are three reasons that Michindeungsim stands out among many contenders. Firstly, it uses only the premium Korean beef (1++ grade approved by Animal Products Traceability Korea). Secondly, the special butchers divide the beef according to each part and ripen them in the optimum temperature for 20 days to give an ultimate taste. Co-CEO Ju explained "Right ripening procedure stimulates cathepsin in the muscles and makes the texture smooth. It also adds palatable taste during the process of protein being dissolved into amino acid. Our professionally trained staff grill the steak on the table to give the ultimate taste to our customers." Thirdly, the restaurant is spacious and has sophisticated interior. Ju said "Many of our customers are young people, office workers and families. So we lead them to an ideal table according to the purpose of each gathering." 
Launching a franchise
Michindeungsim set its foot firmly as a representative premium sirloin steak house in the region within 5 months of its opening. With this achievement as a foundation, Yeom and Ju are preparing to launch a franchise. They already have received 7 love calls for franchise and are turning the business to a corporation from next month. They have nearly finished manuals, floating population and trade area analysis, member store support system, food supplies distribution system and 6 to 7 of trendy menus for young people. Yeom said "Many franchises appear and disappear in an instant nowadays.

So we are preparing step by step without a hurry. But store owners' passion and determination to make a success is as important as our passion and determination. We don't aim to grow to be a big franchise company which lacks internal stability but to be a strong one even with only one or two member stores. In this way, we can make success together and grow together." There are many knowingly the best restaurants promoted by media, blogging and SNS today. But only a few of them have regular customers in reality. In this respect, the knowhow, experience, professionalism and differentiated taste of Michingdeungsim can be regarded as a role model for many restaurant owners who wish to make a success. 
 


Á¤½ÃÁØ ±âÀÚ  jungsijun@naver.com
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