What subjects are covered in the 'Hands-On: Back of House' training during the Bonchon Initial Training Program?
Bonchon Franchise · 2025 FDDAnswer from 2025 FDD Document
nchon Training Restaurant (Location to be determined by Bonchon) |#### PARTNER TRAINING PROGRAM
| Subject | Hours of Classroom Training | Hours of On the Job Training | Location |
|---|---|---|---|
| Hands-On: Managing the Restaurant/ Leading the Shift | 4 | 10 | Bonchon Training 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 'Hands-On: Back of House' training during the Initial Training Program covers several key areas. This segment includes instruction on chemicals and warewashing, which are essential for maintaining a clean and safe kitchen environment. It also covers prep procedures, ensuring that food preparation is consistent and efficient. Finally, the training includes cooking skills, which are crucial for producing Bonchon's menu items to the brand's standards.
This 'Hands-On: Back of House' training involves 1 hour of classroom training and 20 hours of on-the-job training. This suggests that the majority of the learning is practical and takes place in a real kitchen setting. The training occurs at a Bonchon Training Restaurant, the location of which is determined by Bonchon.
For a prospective franchisee, this detailed back-of-house training is a significant benefit. It ensures that the franchisee and their staff are well-prepared to manage the kitchen operations effectively. The combination of classroom and on-the-job training should provide a solid foundation for maintaining quality and efficiency in the kitchen. The franchisee should confirm with Bonchon the specific location of the training restaurant to understand any travel requirements.