Kyochon Chicken Strengthens 'New Franchisee Business Operator Training'

'Simulation Training Room' inside Jeong Gugwan, the Education R&D Center of Kyochon F&B located in Osan-si, Gyeonggi-do.

[Asia Economy Reporter Moon Hyewon] Kyochon F&B announced on the 18th that it has renewed the ‘New Franchisee Business Owner Training’ for new franchisees and is working to improve QSC (Quality, Service, Hygiene).

Kyochon strengthened the training curriculum by actively reflecting the opinions, needs, and on-site situations of franchisees based on a survey of the participating franchisees. Through this, they plan to minimize the gap between the training and the actual franchise site and more accurately reflect on-site conditions to further enhance QSC (Quality, Service, Hygiene) management.

First, to ensure smooth franchise operations, the proportion of practical training was expanded. To adhere to standardized recipes and improve product quality, the menu cooking practice time was increased, and separate review and feedback sessions were established. Additionally, practical training time was also expanded for the most requested training sessions by actual franchisees, such as raw material ordering and closing training, and POS terminal usage training, focusing on strengthening real-world operations.

Furthermore, a franchise hygiene guide subject was newly added, and labor training such as employee recruitment, as well as safety management training subjects including delivery risk and industrial accident prevention, were more solidly organized.

Meanwhile, to enhance QSC capabilities, Kyochon opened the training R&D center ‘Jeonggugwan’ near its headquarters in Osan-si, Gyeonggi-do, in October 2019, where it conducts new franchisee business owner training, franchise maintenance training, and one-day training for franchise employees.