Does the Bonchon operating manual provide information on alcohol management, if applicable?
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 includes a section on alcohol management, if applicable. The table outlining daily operating procedures includes a column for bar procedures, which lists 'ALCOHOL MANAGEMENT (IF APPLICABLE)46'. This indicates that if a Bonchon franchise serves alcohol, the operating manual will provide guidelines and procedures for managing alcohol service.
This is a fairly standard practice in the restaurant franchising industry, as alcohol sales are subject to strict regulations and require careful management to ensure compliance and prevent liabilities. The Bonchon manual likely covers topics such as checking identification, preventing over-service, handling intoxicated customers, and complying with local alcohol laws.
For a prospective Bonchon franchisee, this means that if they plan to offer alcoholic beverages at their restaurant, they will receive specific training and guidance on how to manage this aspect of the business. It is important to carefully review this section of the manual and ensure that all employees are properly trained on alcohol management procedures to avoid potential legal and financial repercussions.