"Edward Lee" Burgers Surpass 2 Million Sold... Mom's Touch Franchise Sales Up 30%

'Edward Lee Burgers' Surpass 2 Million Units Sold in Record Time
Product Sales Volume Up 15.2%

Mom's Touch announced on May 12 that its two "Edward Lee Burgers," which have been on sale since mid-February, surpassed 2 million units sold in record time.

The two Edward Lee Burgers were first introduced at 320 stores on February 18, and began official nationwide sales at 1,450 stores on March 6. As of the end of April, cumulative sales had exceeded 2 million units.

Sales of the "Hot Cheese Big Thigh Boneless" also skyrocketed, increasing 21-fold compared to the same period last year. Overall, from February to April, sales volume and revenue of all chicken products rose by 62.2% and 164%, respectively.

Chef Edward Lee holding the Edward Lee Beefburger. Mom's Touch

Thanks to strong sales of the "Edward Lee Collection" (two burgers and one chicken item), franchise sales and total product sales from February to April increased by 30.2% and 15.2%, respectively, compared to the previous year. Sales of the main burger and chicken menu items rose by 7.8% and 164%, respectively, compared to the same period last year.

Following the success of the two burgers and chicken in the "Edward Lee Chef Collection," Mom's Touch plans to launch new burger and chicken menu items featuring Chef Edward Lee's latest recipes in the second half of the year.

A Mom's Touch representative stated, "The uniqueness of featuring recipes by Chef Edward Lee, who does not have a restaurant in Korea, combined with the outstanding quality of Mom's Touch signature menu items, enabled us to achieve unprecedented results. We thank our customers for their enthusiastic support and ask them to look forward to the new Edward Collection menu items scheduled for release in the second half of the year."

Meanwhile, as part of its win-win management strategy to boost sales at its 1,450 franchise locations nationwide, Mom's Touch headquarters covered all costs associated with the collaboration with Chef Edward Lee. The company also eliminated headquarters margins on the "Edward Lee Big Thigh Boneless" chicken sauce, which uses premium bourbon whiskey, reducing the financial burden on both franchisees and customers.