01 LUNCH · 11:00–15:00
Baekse Barley Bibimbap
High table turnover. Cover monthly rent and overhead costs entirely with high-speed lunchtime dining.
baekse food
baekse food
Lunch Barley Bibimbap, Dinner Dakhanmari, Late-Night Pocha. Zero interior markups, direct Central Kitchen cold-chain delivery for maximum profitability.
Break the stereotype that a diverse menu requires excessive labor. Baekse Food divides the day into three peak time zones to stack revenue streams in a unified kitchen.
High table turnover. Cover monthly rent and overhead costs entirely with high-speed lunchtime dining.
Meals combined with drinks. The primary high-ticket dinner brand boosting average check size per table.
Crispy rice chicken, spicy dakgangjeong, fish cake soup, and draft beer generating high late-night profit margins.
From Dakgomtang to Dakhanmari and Spicy Braised Chicken.
80% shared ingredients achieves virtually zero food waste.
Broadcasted nationally on KBS/SBS in March 2006 for Korea's first Black Ginseng Chicken Soup. That authentic master recipe is now packaged into consistent One-Pack kits.
Unbox → add broth & seasonings → boil 10 mins & serve. Zero taste variance without pre-measuring or slicing.
Supplying fresh chicken and signature sauces at lowest prices directly from headquarters without middleman markups.
Directly manufacturing pastes, broths, and seasoning powders to lower food costs. 100% proprietary recipes.
| Model | Full Franchise | Recipe Transfer | Shop-in-Shop | Sauce Supply |
|---|---|---|---|---|
| Target | New business starters | Independent brand | Existing store owners | Menu expansion only |
| Brand Usage | All 3 brands included | Independent name | 1 brand selected | Independent name |
| Training | 2 wks at flagship + onsite | 5-day intensive | 2 days | Instruction manuals |
| Interior | Direct builder contract (0 markup) | Owner's discretion | Use existing setup | Not applicable |
| HQ Revenue | Food supply margin | Tuition + food supply | Food supply margin | Sauce supply only |
| Startup Cost | Custom Consultation | Custom Consultation | Custom Consultation | Custom Consultation |
Zero interior margin. We profit solely from the daily food supplies you order as your business grows.
※ Estimates are based on industry averages. Actual profits may vary depending on location and operation. Custom data provided during consultation.
Get My Custom Profit EstimateAbsolutely. All core ingredients and signature broths are delivered as standardized One-Pack kits from our Central Kitchen. In-store cooking only requires 3 simple steps: unbox, heat, and serve in 10 minutes. No master chef is required.
No. You can choose to run lunch-only, dinner-only, or all three depending on your location and store size. Because 80% of the ingredients are shared, expanding operating hours later is seamless and cost-free.
Yes. Franchisees contract directly with certified construction contractors, while we provide architectural blueprints and specifications at zero commission. Our profit comes solely from daily food supply logistics.
Yes, our Master Recipe Transfer program allows you to operate independently under your own brand name. It is an intensive 5-day hands-on course taught at our flagship store.
Yes, through our Shop-in-Shop or Bulk Sauce Supply models. You can utilize your current kitchen setup and start serving after a concise 2-day training program.
We'll send you free sauce samples and a franchise guide. After applying, you will be notified, and we promise no unwanted sales calls.
