What topics are covered under the 'Managing Personnel' section in Bonchon's training?
Bonchon Franchise · 2025 FDDAnswer from 2025 FDD Document
You agree to staff your franchised Business in accordance with the specifications and criteria we set forth in our Manuals concerning the selection, qualifications, hiring, training, pre-training and posttraining of your personnel. You agree to maintain a competent, conscientious, trained staff in sufficient numbers as necessary to promptly, efficiently and effectively service customers. You understand, agree, and will never contend otherwise, that the minimum staffing levels we prescribe in our Manuals do not reflect our ability to in any fashion control the day-to-day operation of your franchised Business and its Restaurant but, to the contrary, merely reflect those staffing levels necessary to achieve and maintain those standards of quality, uniformity and service which the consuming public has come to associate with the Proprietary Marks and Bonchon Restaurants.
You shall take such steps as are necessary to ensure that your employees preserve good customer relations and comply with the standards of appearance, dress code, manner and demeanor we establish in our Manuals or otherwise.
To impart to your management and employees the latest procedures, techniques, policies and
standards of the Bonchon System, you agree to conduct the in-house meetings, training sessions, electronic training programs or other programs that we specify in our Manuals or otherwise or as you – using your reasonable business judgment – determine are necessary, appropriate or desirable, using any material and programs we may provide for this purpose.
Source: Item 23 — RECEIPTS (FDD pages 92–536)
What This Means (2025 FDD)
According to Bonchon's 2025 Franchise Disclosure Document, the franchisee must staff their franchised business according to the specifications and criteria set forth in their manuals concerning the selection, qualifications, hiring, training, pre-training, and post-training of their personnel. Bonchon requires franchisees to maintain a competent, conscientious, trained staff in sufficient numbers as necessary to promptly, efficiently, and effectively service customers. The minimum staffing levels prescribed in the manuals reflect those staffing levels necessary to achieve and maintain those standards of quality, uniformity, and service which the consuming public has come to associate with the Proprietary Marks and Bonchon Restaurants.
Bonchon franchisees must ensure that their employees preserve good customer relations and comply with the standards of appearance, dress code, manner, and demeanor established in the manuals or otherwise. Franchisees must conduct in-house meetings, training sessions, electronic training programs, or other programs that Bonchon specifies in its manuals or otherwise, or as the franchisee determines are necessary, appropriate, or desirable, using any material and programs Bonchon may provide for this purpose.
In effect, Bonchon provides franchisees with guidelines and materials for managing and training personnel, but franchisees also have the flexibility to implement additional training programs as they see fit. This allows franchisees to tailor their training to the specific needs of their staff and customer base, while still adhering to Bonchon's standards for quality and service.