The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, I talk with Flynn Dekker, chief executive officer of Bonchon growing the brand, customer base and celebrating Bonchon’s 20th anniversary.

Dekker, prior to Bonchon, was the chief marketing officer at Wingstop from 2014 to 2018. He also worked at Rave Restaurant Group, Metromedia Restaurant Group, Fogo de Chão, FedEx Office, EMI Music, Pizza Hut and Blockbuster. He also owned an upscale restaurant, Horne & Dekker, in Dallas from 2010 to 2012.

Bonchon which translates to “my Hometown” was founded in South Korea by Jinduk Seo in 2002 and then opened in Fort Lee, New Jersey in the United States, in 2006. Bonchon’s mission is to share the joy of Korean comfort food with the world and the vision is to make Bonchon with Korean Fried Chicken by empowering their restaurant partners and team members to deliver world-class dining experiences.

Dekker's focus as chief executive officer is to accelerate Bonchon’s growth through strategic initiatives in the supply chain, technology, operations and marketing while continuing to push their franchising efforts in the United States. The brand’s corporate office, number of locations in the U.S. and internationally are all growing. The U.S. has 120 commitments for future stores and internationally they are opening new locations in Thailand, Myanmar, Vietnam and Australia. Dekker says that their ideal franchise candidate is committed to customer service and product quality, as well as being dedicated to operational excellence and has previous restaurant experience.

Bonchon has grown the brand significantly from its South Korea beginning and is celebrating its 20th anniversary this year. Dekker talks about what was still true about Bonchon over the years and he says, “20 years ago, Mr. Seo, who founded this, started this business as a sauce business. So he was really into sort of the laboratory of making great sauces.” Seo decided to cut out the middleman and make the sauces. Dekker adds, “that philosophy in that process really hasn't changed. The cooking process is the same. We make our own sauces and we still baste the chicken the same way. So the care in the kitchen and the culinary expertise, none of that has changed.”

To hear about Bonchon’s Crunchy Chicken Bowl Limited Time Offer (LTO) and tips on growing your customer base, check out this episode of Fast Casual Nation or tune in on Apple Podcasts.