Next Year's Success Keywords for Small Food Service Businesses: 'Uniqueness' and 'Efficiency'

Woowa Brothers to Host 'Baemin Foodservice Conference' on the 17th

The key management keywords for small restaurant business owners to succeed in 2025 were presented as 'uniqueness' and 'efficiency.'

Professor Choi Kyu-wan of Kyung Hee University's College of Hotel and Tourism announced this on the 17th during a presentation on restaurant industry success strategies at the '2024 Baemin Restaurant Industry Conference' hosted by Woowa Brothers at the COEX Grand Ballroom. Professor Choi stated, "To overcome the structural difficulties of the restaurant industry, it is necessary to improve management efficiency, which can be achieved by increasing sales through securing 'uniqueness' and reducing costs through cost efficiency." He emphasized that uniqueness can be secured by understanding market trends and strengthening menu competitiveness, while efficiency can be achieved through systematic performance management by managing sales and costs.

Woowa Brothers supported the sales increase strategy through securing uniqueness by unveiling the '2025 Baemin Trend' based on data on the same day. From the perspective of 'hyper-personalization,' which is expected to be a trend next year, it is necessary to compose menus according to the tendency to prefer autonomous consumption. Specifically, by offering various options such as flavor intensity, composition and quantity, packaging methods, or segmenting menu combinations to give customers choices, the strategy aims to encourage repeat orders.

On the morning of the 17th, Kwon Jae-hong, Chief Operating Officer (COO) of Woowa Brothers, delivered a welcome address at the '2024 Baemin Food Service Industry Conference' held at the Grand Ballroom of COEX in Gangnam-gu, Seoul. Photo by Woowa Brothers

Woowa Brothers also suggested developing low-sodium, low-calorie, and decaffeinated menus to address the anticipated trend of 'slow aging.' For cost efficiency, they shared delivery app operation know-how, including store pricing strategies in response to consumer polarization.

Additionally, the event was divided into four sections?'Restaurant Industry Insights,' 'Baemin Insights,' 'Best Class,' and 'Owner Class'?with a total of 25 lectures ranging from 4 to 9 per section. Participating restaurant owners selected and attended lectures suited to their needs, such as sales strategies, advertising, marketing, profit and loss management, and recipes.

Chef Lim Tae-hoon, who presented under the theme 'The Growth Story of a Delivery Bag Chef,' shared his story of overcoming difficulties from being a delivery worker to becoming an owner chef. He introduced his journey of self-learning Chinese cuisine, opening his first restaurant in a semi-basement, and successfully running his current restaurant despite the COVID-19 situation, emphasizing that "positivity and perseverance" are important throughout all processes. Additionally, Chef Jeong Ji-seon, owner chef of Ti & Mimi, popular as the 'Dim Sum Queen,' shared know-how on side menu recipes that increase sales. Director Song Seong-man of Fritz Coffee shared Fritz’s 10-year survival story and coffee menu know-how. Lectures offering the latest insights and practical management know-how were also held, including '2025 Restaurant Industry Trend Cheat Key' by Director Cha Seung-hee of HSM, CEO Lee Yun-hwa of Diaryal, and CEO No Seung-wook of Changtok, as well as 'Profit and Loss Management Know-how of a 27-Year Veteran Restaurant Industry Expert' by CEO Lee Man-jae of Goban Holdings.

Kwon Jae-hong, Chief Operating Officer (COO) of Woowa Brothers, said, "We hope that the participating restaurant owners understand the trends through the conference and gain new inspiration and know-how helpful for running their stores, thereby acquiring the wisdom and courage to cope well with the current situation."