What materials are used for Bonchon's training?
Bonchon Franchise · 2025 FDDAnswer from 2025 FDD Document
Dallas, TX and/or at a Bonchon Training Restaurant we designate as reflected in the tables above. Our training materials consist of our Manuals, demonstrations, lectures and discussions. The minimum experience of the instructors in the field relevant to the subject taught and to our operations is from 3 to 13 years.
The Initial Training Program is mandatory for you or your Operating Principal (if you or your Operating Principal will be engaging in the on-site management of the Restaurant's daily operations on a full-time basis) and your General Manager, your Manager and your Area Manager. If you or your Operating Principal you will not be engaging in the on-site management of the Restaurant's day-to-day operations on a full-time basis, then you or your Operating Principal will have the option to either attend and successfully complete our Initial Training Program or Partner Training Program prior to the opening of the Restaurant, and an additional manager must successfully complete the Initial Training Program (each Restaurant must have at least two (2) fully-trained managers who intend to work in the Restaurant on a full-time basis). The Initial Training Program and/or Partner Training Program (as the case may be) is provided at no expense to you. All Area Managers must complete
our Initial Training Program (and such additional training that we may require) prior to you (or your affiliates, collectively with you) opening your third Restaurant.
Source: Item 11 — FRANCHISOR'S ASSISTANCE, ADVERTISING, COMPUTER SYSTEMS AND TRAINING (FDD pages 45–60)
What This Means (2025 FDD)
According to Bonchon's 2025 Franchise Disclosure Document, the training materials consist of manuals, demonstrations, lectures, and discussions. The Initial Training Program and Partner Training Program are conducted approximately 10-20 times a year, or more frequently if needed, and last for about 11 to 20 days. These programs may occur at Bonchon's Restaurant Support Center in Dallas, TX, or at a designated Bonchon Training Restaurant.
The Initial Training Program is mandatory for the franchisee or their Operating Principal (if they are involved in the restaurant's daily operations), as well as the General Manager, Manager, and Area Manager. If the franchisee or Operating Principal is not involved in day-to-day operations, they have the option to attend either the Initial Training Program or the Partner Training Program. Each restaurant must have at least two fully trained managers who intend to work full-time. Area Managers must complete the Initial Training Program (and any additional training required) before the franchisee opens their third restaurant.
Availability for participation in the Initial Training Program and Partner Training Program is limited and scheduled on a first-come, first-served basis. The training covers various subjects, including Bonchon orientation, restaurant marketing, Aloha POS, food safety, menu and product offerings, restaurant opening/closing procedures, back-of-house skills (chemicals, prep, cooking), front-of-house duties (host, cashier, delivery), and management functions.