Where can I find information on menu item preparation procedures in the Bonchon operating manual?
Bonchon Franchise · 2025 FDDAnswer from 2025 FDD Document
nts ◄14 | | | Ongoing Research and Development ◄9 | ADA Resources ◄14 | | | Franchisee Advisory Councils ◄9 | FILE RETENTION15 | | | RESPONSIBILITIES OF THE BONCHON FRANCHISEE | PROFILE OF THE IDEAL BONCHON TEAM MEMBER16 | | | AND STAFF10 | RECRUITING TEAM MEMBERS22 | | | Responsibilities to Guests ◄10 | Getting the Word Out ◄22 | | | Responsibilities to Your Team Members ◄10 | Employment Applications ◄23 | | | Responsibilities to the Franchisor ◄11 | Pre-Screening ◄24 | | | Responsibilities to Other Franchisees ◄11 | THE INTERVIEW PROCESS26 | | | VISITS FROM THE RESTAURANT SUPPORT CENTER12 | Conducting the Interview ◄30 | | | ONGOING SUPPORT13 | Reference Check ◄38 | | | Restaurant Support Center ◄13 | Background Checks ◄38 | | | Franchise Business Consultant ◄13 | Making a Job Offer ◄38 TRAINING TEAM MEMBERS41 | | | SECTION B: HUMAN RESOURCES | Training Tips ◄41 | | | HELPFUL LINKS / RESOURCES1 | Orienting New Team Members ◄42 | | | EEOC GUIDELINES FOR HIRING EMPLOYEES2 | Initial Training ◄45 | | | Employers Covered by EEOC-Enforced Laws ◄2 | Certification Requirements ◄49 | | | How Employees Are Counted ◄3 | Ongoing Training Process ◄50 | | | Recordkeeping Requirements ◄3 | Retraining Opportunities ◄51 | | | Reporting Requirements ◄3 | PERSONNEL POLICIES52 | | | Charge Processing Procedures ◄4 | UNIFORM AND DRESS CODE62 | | | Mediation ◄4 | | | | Remedies ◄5 | | |
| SECTION C: DAILY OPERATING PROCEDURES | BAR PROCEDURES (IF APPLICABLE)43 | ||
|---|---|---|---|
| HOURS OF OPERATION1 | What Makes a Good Bartender? ◄43 | ||
| GUIDING PRINCIPLES2 | Bartender Steps of Service ◄44 | ||
| DAILY ROUTINES – FOH3 | ALCOHOL MANAGEMENT (IF APPLICABLE)46 | ||
| DAILY ROUTINES – BOH4 | MENU ITEM PREPARATION PROCEDURES47 | ||
| GUEST SERVICE PROCEDURES5 | Bonchon Recipes ◄47 | ||
| Bonchon Guest Service Philosophy ◄5 | Handling Chicken ◄47 | ||
| Providing Excellent Guest Service ◄6 | Portioning Food ◄48 | ||
| Providing Excellent Guest Service (For Fast | Speed of Service Tips ◄48 | ||
| Casual) ◄9 | Packaging and Plating Orders ◄49 | ||
| Guest Service Turn-Offs ◄11 | PREP PROCEDURES50 | ||
| Signs of Guest Dissatisfaction ◄12 | Restaurant Lingo ◄50 | ||
| Obtaining Guest Feedback ◄12 | Planning Prep Work ◄52 | ||
| Handling Guest Complaints ◄13 | Kitchen Smallwares and Station Setup ◄53 | ||
| Handling Refund Requests ◄15 | Painting Station Setup ◄61 | ||
| ANSWERING THE PHONE / PROCESSING TO-GO | Prepping Procedures ◄62 | ||
| ORDERS16 | Chicken Par Chart ◄62 | ||
| Phone Etiquette ◄16 | Chicken Shelf Life Temperatures ◄63 | ||
| Phone-In Orders / To-Go Orders ◄18 | Testing Fryer Oil ◄63 | ||
| ONLINE AND DELIVERY ORDERS20 | Controlling Waste and Spoilage ◄64 | ||
| Third-Party Delivery Vendors ◄20 | MONEY HANDLING PROCEDURES67 | ||
| DoorDash and Uber Eats Integrated Delivery ◄20 | Accepting Payment ◄67 | ||
| Non-Integrated Delivery Vendors ◄20 | Cash Handling Procedures ◄67 | ||
| Online Ordering Tablet ◄21 | Accepting Credit Cards ◄68 | ||
| Packaging Delivery and Online Orders ◄21 | Reconciling Sales and Payments ◄69 | ||
| SERVICE CYCLE22 | Making Bank Deposits ◄69 | ||
| What Is Service? |
Source: Item 23 — RECEIPTS (FDD pages 92–536)
What This Means (2025 FDD)
According to Bonchon's 2025 Franchise Disclosure Document, the operating manual contains a section dedicated to daily operating procedures, which includes details on menu item preparation. Specifically, under Section C, 'Daily Operating Procedures,' there is a subsection titled 'MENU ITEM PREPARATION PROCEDURES.' This section is located alongside other essential operational guidelines, such as bar procedures, daily routines for both front-of-house (FOH) and back-of-house (BOH), guest service procedures, and various preparation and cooking protocols.
Within the 'MENU ITEM PREPARATION PROCEDURES' section, franchisees can find specific Bonchon recipes and instructions on handling chicken, portioning food, and maintaining speed of service. The manual also covers packaging and plating orders, prep procedures, and relevant restaurant lingo. Further subsections provide guidance on planning prep work, setting up kitchen smallwares and stations, and specific techniques like creating a chicken par chart, monitoring chicken shelf life temperatures, and testing fryer oil.
Additionally, the operating manual includes information on controlling waste and spoilage, money handling procedures, and detailed cooking procedures. These cooking procedures cover meeting time-temperature requirements, using food thermometers, and specific steps for preparing, cooking, cooling, holding, reheating, and serving menu items. The manual also addresses food safety and sanitation, including an introduction to HACCP (Hazard Analysis and Critical Control Points) and information on food allergies and the use of color-coded cutting boards. This comprehensive approach ensures that franchisees have access to all the necessary information to maintain Bonchon's standards for food quality and safety.