"10 Growing Restaurant Chains to Watch" - Nation's Restaurant News
"The Bonchon Korean Fried Chicken concept was inspired by restaurants in “my hometown” (Bonchon translated) in South Korea specializing in ultra-crispy twice-fried fowl. Bonchon units in the U.S., to date, mostly are bar-fitted casual-dining outlets that, uncharacteristically for that genre, saw about 50% of sales from off-premise users before the pandemic. The concept’s takeout and delivery share has grown even more with COVID-19. Company officials said there are a handful of limited-service Bonchon stores in the U.S., adding that such “fast-casual [restaurants] will be a much larger percent of our growth in 2020 and beyond.” Bonchon’s fried chicken wings, drummettes and strips are coated with 'spicy or soy garlic' sauce." -Nation's Restaurant News
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