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Bonchon Opening Fourth Dallas Location

Business

Bonchon Chicken | Image by ICKEDA/Shutterstock

Bonchon recently announced that it has finalized another franchise development agreement that will add a fourth location in Dallas.

The much-loved Korean fried chicken restaurant, which has locations in The Colony, Addison, Frisco, and Fort Worth, will add the upcoming Dallas Bonchon restaurant set to open in fall 2023.

Bonchon relocated its headquarters to Dallas in 2021 and is on a quickly increasing growth trajectory in North Texas. Local Dallas franchisee LPMG LLC is developing the Korean fried chicken restaurant’s locations in the area.

With more than 390 locations worldwide, including in countries such as Cambodia, Myanmar, Philippines, and Vietnam, Bonchon currently has more than 120 locations across the United States, seven of which are in Texas.

What makes Bonchon unique?

The company uses authentic flavors in its fried chicken that mimic Korean favorites, such as bulgogi, japchae, and bibimbap.

It also employs traditional cooking techniques, like double-frying the chicken and then hand-brushing the sauce, that guarantee that each bite carries with it the perfect level of crunch with just the right dose of flavor.

“Since we moved our corporate office to Dallas in 2021, continuing our expansion in Texas has been a focus for us.

“It’s been great to see the community here develop a love for Bonchon and our unbeatable Korean fried chicken,” said Amanda Millikan, vice president of franchise development at Bonchon.

“As our fanbase here grows, we are eager to partner with operators like LPMG who can bring more locations to the area.”

The brand has recently expanded its Dallas corporate office space and added new positions to the corporate team. Bonchon is focusing growth on major cities across the United States, including Southern markets.

“Bringing another location this close to our corporate headquarters is a special moment for us as a team and as a brand,” Flynn Dekker, CEO of Bonchon, said in a news release.

Amid supply chain shortages and inflationary pressures that every restaurant faces, Bonchon has moved the production of ingredients, such as the chain’s signature sauce, to the United States.

This move cuts down on costs such as overseas shipping. The cost to ship chicken wings, Bonchon’s signature dish, was one of the worst inflationary cost casualties last year.

“While chicken is at the core of our menu and of course chicken prices have hit record highs in the past year, we have the ability to focus on other items like noodles or rice dishes that cost less,” said Dekker.

“Currently, we’re promoting an item called the Crunchy Chicken Bowl, which is at a good entry cost for price-conscious customers and lets us cross-utilize existing ingredients.”

The brand’s CEO is confident that it has the right product to appeal to diners.

“There is so much interest in Korean culture right now,” Dekker said. “Since we are a brand born in Korea, it really connects with what we offer.”

The restaurant’s name, Bonchon, translates from Korean to English as “my hometown.” Bonchon began in the coastal city of Busan, South Korea, in 2002 and was founded by Jinduk Seo.

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