What are the different restaurant concepts that Bonchon offers for a Counter Service Restaurant?
Bonchon Franchise · 2025 FDDAnswer from 2025 FDD Document
If you wish to operate a Counter Service Restaurant, we offer the opportunity to operate one or more of the following Restaurant Concepts: (i) "Fast Casual Restaurants" are counter service Restaurants between approximately 1,600 and 2,500 square feet, serving a more limited menu focused on chicken and sides, does not have a full bar (beer only), for on-premise or offpremise consumption; (ii) "Delivery and Carryout Only Restaurants" are Restaurants between approximately 1,000 and 1,500 square feet, serving a limited menu focused on chicken and sides, for predominantly off-premise consumption only via pick-up and delivery, and/or (iii) "Remote Kitchen Restaurants" are Restaurants between approximately 200 and 600 square feet serving a limited menu focused on chicken and sides that are characterized by, among other things, the preparation of a variety of products under one or more brands in a common venue and the sale and delivery of such products principally or exclusively for consumption off premises through pick up and/or approved third party delivery service providers.
Source: Item 23 — RECEIPTS (FDD pages 92–536)
What This Means (2025 FDD)
According to Bonchon's 2025 Franchise Disclosure Document, if a franchisee wishes to operate a Counter Service Restaurant, Bonchon offers three different restaurant concepts. These include Fast Casual Restaurants, Delivery and Carryout Only Restaurants, and Remote Kitchen Restaurants.
Fast Casual Restaurants are counter service restaurants that range from 1,600 to 2,500 square feet. These restaurants serve a limited menu focused on chicken and sides and do not have a full bar, offering only beer. They cater to both on-premise and off-premise consumption.
Delivery and Carryout Only Restaurants are smaller, ranging from 1,000 to 1,500 square feet. These restaurants also serve a limited menu focused on chicken and sides, but they primarily focus on off-premise consumption through pick-up and delivery services.
Remote Kitchen Restaurants are the smallest, ranging from 200 to 600 square feet. They also offer a limited menu focused on chicken and sides. These are characterized by preparing various products under one or more brands in a common venue, with sales and delivery principally or exclusively for off-premise consumption through pick-up and approved third-party delivery service providers.