I Jang-gun Jokbal Bossam CEO Lee Yoo-shin Appears on YouTube's "Human Story," Shares Startup Journey and Brand Growth

The jokbal and bossam franchise I Jang-gun Jokbal Bossam announced that CEO Lee Yoo-shin appeared on the YouTube channel "Human Story" on the 22nd of last month. Through the appearance, Lee introduced his startup experience, shared the brand's growth process, and explained his philosophy on running a restaurant business.

Lee said he had run a pizza franchise business when he was younger and had also experienced business success in the process. After recognizing the importance of building a systematic system in the course of running a business, he took on a new challenge and said that the new venture helped him redefine the direction of his restaurant management.

Lee explained that, with help from the head of a client company with whom he had maintained a long business relationship, he opened a jokbal specialty shop in a space of about 6 pyeong. He said that after starting the new business, he practiced field-oriented operations and stayed faithful to the basics, and as a result achieved sales growth within 1 year of founding the company.

Lee said the most important lesson in running a business was having the courage to change oneself. He said he believes that the courage to change oneself is the greatest courage, and he has applied that belief directly in every detail of store operations. He also focused on improving customer satisfaction.

As a growth strategy for the jokbal specialty shop, he emphasized staying faithful to the basics and differentiating the menu to match consumer demand. Noting that existing jokbal dishes could be burdensome in quantity and price for one-person households and solo diners, he introduced the "honjok" (single-serving jokbal) menu. The menu includes vegetables and a variety of side dishes, and the menu strategy has focused on reasonable pricing and improving customer satisfaction.

I Jang-gun Jokbal Bossam also introduced an operating strategy for sustaining brand growth. It said it runs directly operated stores, explaining that this is intended to directly identify a wide range of situations and customer needs in actual stores. Based on the findings gathered through this approach, it is focusing on systematizing operational know-how.

The headquarters is turning experience accumulated in the field into manuals and passing them on to franchisees. The purpose of distributing the manuals is to reduce operational differences from store to store.

This policy is aimed at laying the foundation for stable franchise operations and building a base for the brand's long-term growth.

Lee also stressed to self-employed restaurant operators the importance of challenge and action. He said luck is the result of making things happen through one's own movement, and that without action there can be no change or results. He also emphasized that even in difficult situations, it is important to have the attitude of creating change oneself.

Source: TECHWORLD · Kim Kyung-joo
Original: https://www.epnc.co.kr/news/articleView.html?idxno=408470

References

• https://www.epnc.co.kr/news/articleView.html?idxno=408470