In recent years, Bonchon has found little barrier to entry, with each class of restaurants opening with higher sales than their predecessor-from Minnesota and the Pacific Northwest, to South Florida and Texas. While areas with a heavy Asian demographic are good to have, Dekker said it’s not mandatory like it once was. Arguably the best example of this is McDonald’s spending more than $10 million on a celebrity partnership with K-pop band BTS. “Obviously sales are better and better and better all the time.”īeforehand, Bonchon leadership believed its “secret sauce” was high-density Asian populations, but that simply isn’t the case anymore with America’s greater appreciation of Korean food and culture. “We’ve handled much better ,” Dekker said. He believes the majority of units will soon flip to the U.S., which is equipped with a pipeline that is just as large as the existing footprint. The CEO says the restaurant has “demand that we have been holding off on in the international markets,” like Europe, Central America, and South America, but the main focus going forward will be domestic. Currently, Bonchon’s footprint is 70 percent international. last year, and roughly 30 more are planned for 2022, with development agreements in Illinois, Colorado, Maryland, North Carolina, Florida, New York, Minnesota, Tennessee, and Texas.ĭekker said there’s potential for 3,000 units worldwide, and he expects that number to move up as the fast casual enters more countries. The brand opened 11 locations in the U.S. same-store sales increased 15 percent in 2021 year-over-year, and 23 percent on a two-year stack as of late December. Those numbers are only expected to get larger going forward. All of those domestic stores are franchised, except for four. in 2006, and has expanded to 115 locations. We’ve got a really unique take on what is a very American staple comfort food.”įounded in 2002 in South Korea, Bonchon has grown to 389 restaurants worldwide across eight countries. “ took their spin on, and dare I say, perfected it,” Dekker said at the recent ICR Conference. The same is true for Bonchon, which takes the classic fried chicken dish that every American knows, and infuses it with Korean flavor. The genre was built from the blues, but with more color and flair. (The bouchons are best eaten the day they are baked.When considering the growing appeal of Asian fast-casual Bonchon, CEO Flynn Dekker thinks about the rise of rock ’n roll. To serve, invert the bouchons and dust them with confectioners' sugar. After a couple of minutes, invert the timbale molds and let the bouchons cool upside down in the molds then lift off the molds.ĥ. When the tops look shiny and set (like a brownie), test one cake with a toothpick: It should come out clean but not dry (there may be some melted chocolate from the chopped chocolate). Place in the oven and bake for 20 to 25 minutes. Place the batter in a pastry bag without a tip, and fill each mold about two-thirds full. (The batter can be refrigerated for up to a day.)Ĥ. On low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating with the remaining flour and butter. In a large bowl, mix together the eggs and sugar on medium speed for about 3 minutes, or until very pale in color. Sift the flour, cocoa powder, and salt into a bowl set aside. You can also use 3-ounce timbale molds for larger cakes.) Set aside.ģ. Butter and flour 12 timbale molds (Bouchon Bakery uses 2-ounce Fleximolds and serves smaller bouchons. Play icon The triangle icon that indicates to playġ 1/2 cups plus 3 tablespoons granulated sugarĢ4 tablespoons (3 sticks) unsalted butter, melted and slightly warmĦ ounces semisweet chocolate, such as Valrhona Equatoriale (55%), chopped into pieces the size of chocolate chipsĢ.
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