A restaurant expert who expanded into pollack stew, achieving hundreds of millions in sales at a 56-square-meter store in Sydney, Australia

Shin Geun-sik, CEO of Bonjil F&B, which operates about 170 stores in Korea including the pollack stew brand 'Yangeunine', has entered the Sydney, Australia market. CEO Shin is attracting the attention of local customers by operating a 17-pyeong scale store without a sign in Australia, approximately 8,000km away from Korea.

The process of entering Australia connected through a local owner network

This expansion into Australia began not through CEO Shin Geun-sik's direct overseas residence or language skills, but through a chance opportunity via an existing network. According to the explanation in the video, a supervisor at Bonjil F&B confirmed the business viability of 'Yangeunine' and introduced it to a relative, leading to the opening of the first store in Lidcombe, Australia. Following the success of the business, a second store recently opened in the Eastwood area of Sydney.

CEO Shin stated that the method of entering Australia operates as a franchise model rather than a master franchise form. Initial franchisees visit the Korean headquarters to receive 7 days of training, and after moving to Australia, a system is in place where two headquarters employees reside locally to conduct an additional 2 weeks of training.

Logistics system and local menu strategy to implement Korean taste

To maintain the taste of the pollack stew eaten in Korea, a logistics system was established for the local Australian stores. Pollack processed in Korea is brought to Australia by ship, and the pollack and sauces are supplied at the headquarters level. In particular, to suit the local seasoning environment, they implemented the taste using self-produced seasoning paste (dadaegi) and seasoning powder that does not contain beef ingredients.

The menu composition is operated centered around Korea's signature menu, the 'Yangeunine Set (pollack stew, squid bossam, and naengmyeon combination)'. Along with the recent opening of the second Australian store, 'Algoni-jjim' was added as a new menu item targeting foreigners who do not prefer spicy food. Additionally, 'Doldolma Kimchi' made by kimchi master Kim Sun-deok was mentioned as one of the major reasons for visiting by local Korean customers.

Operation based on commercial area analysis and global expansion plans

CEO Shin cautioned against cases where franchise operations occur without checking the taste or changing business types without commercial area analysis. The headquarters is currently establishing a system to select certain locations through commercial area analysis and is preparing for global expansion based on the success in Australia. Meetings are currently underway in other regions within Australia, and an expansion into Malaysia is planned for next January.

In the case of the Sydney Eastwood second store, it has been recording sales based on high floating population immediately after opening. According to the on-site situation in the video, despite being only the second day of opening, the second store is recording high sales during lunchtime, setting its daily sales target at a level of 10 million won to 13 million won.