[Should I Start a Business?] Hansun Seolleongtang with 39 Years of Tradition... "48-Hour Simmered Beef Bone Broth is Exquisite"

Hanchon Seolleongtang Store.

[Asia Economy Reporter Moon Hyewon] The history of Hanchon Seolleongtang begins in 1982 with the opening of the Seolleongtang specialty restaurant ‘Gammiok’ in Bucheon, Gyeonggi Province. Later, in 1991, with the determination to create a casual and enjoyable dining place, the name was changed to Hanchon Seolleongtang, marking a new start. In 2006, the franchise corporation Iyeon FNC was established, and in 2010, the full-scale franchise business began.

As of the 11th, Hanchon Seolleongtang currently operates 130 stores nationwide. About 20% of all stores achieve monthly sales exceeding 100 million KRW, showing stable sales performance. The rate of multi-store operations is approximately 20%, and 68% of franchise stores have been operating for more than three years.

After COVID-19, thanks to the already established delivery system, about 30% of total sales come from delivery, indicating a rapid increase in delivery demand.

The popularity of Hanchon Seolleongtang stems from maintaining a consistent and sincere taste over a long period by using a proper ratio of broth made from beef leg bones simmered for 48 hours and brisket broth. The menu offers timeless dishes that appeal to all age groups, including the basic Seolleongtang, spicy ‘Eolkeun Seolleongtang’, popular health-boosting dishes like ‘Hanchon Tang’ and ‘Doganitang’, as well as ‘Hanchon Bulgogi’ and ‘Suyuk Jeongol’, which are loved by everyone regardless of age or gender.

Menu of Hanchon Seolleongtang.

One notable feature of Hanchon Seolleongtang is that even beginners can easily prepare the dishes. This is thanks to the Osong Smart Factory in Cheongju, Chungbuk, completed in 2019, which allows the previously bulk-packaged broth to be supplied in small packages, reducing labor intensity for franchise stores and enabling more convenient menu preparation. In addition to broth, over 30 products including meat and kimchi are produced and supplied to franchise stores.

To open a store, Hanchon Seolleongtang decides on the location through comprehensive analysis by the head office’s store opening approval committee, assessing whether the commercial area can ensure stable sales.

Moreover, quality, service, and hygiene inspections are conducted at least once a month, and consultations with franchise owners take place at least twice a month.

Earlier this year, to enhance communication with franchise owners, an app called ‘Hanchon Store Owner Space’ was developed. Through this app, monthly hygiene, safety, and nutrition materials are posted once a month. It also provides comprehensive access to various notices such as owner seminars, marketing, hygiene and safety, quality, seasonal menus, new menu training, order management, and owner education guides and videos necessary for franchise operation.

Hanchon Seolleongtang conducts regular monthly training to support franchise owners’ independence. The owner training sessions include special lectures by famous domestic figures and a ‘best practice’ time to discover and share outstanding franchise owner cases.