What is the estimated range for pre-opening labor costs for a Bonchon Remote Kitchen Restaurant?
Bonchon Franchise · 2025 FDDAnswer from 2025 FDD Document
You will need to hire ten (10) to fifteen (15) employees to operate a Delivery and Carryout Restaurant or Remote Kitchen.
Source: Item 7 — ESTIMATED INITIAL INVESTMENT YOUR ESTIMATED INITIAL INVESTMENT\ (FDD pages 24–37)
What This Means (2025 FDD)
Based on the 2025 Bonchon Franchise Disclosure Document, the number of employees needed to operate a Remote Kitchen ranges from 10 to 15. However, the FDD does not explicitly state the estimated range for pre-opening labor costs for a Bonchon Remote Kitchen Restaurant.
Bonchon franchisees should consider that pre-opening labor costs typically include expenses related to hiring and training staff before the restaurant officially opens. These costs can vary significantly based on factors such as the local minimum wage, the intensity and duration of the training program, and the number of employees hired for the pre-opening phase.
To get a clear understanding of potential pre-opening labor costs, prospective Bonchon franchisees should ask the franchisor for detailed information on recommended staffing levels during the pre-opening period, the expected duration of pre-opening training, and any available data on average pre-opening labor expenses for similar Remote Kitchen locations. This information will be essential for developing an accurate financial projection for the new franchise.