World Korean Business Convention at BEXCO
During a seminar at the Fifth World Korean Business Convention in progress at BEXCO, most Korean food dealers stressed the importance of localization and standardization of Korean traditional foods, saying, “If we continuously develop traditional Korean foods, it can make it.” The food dealers in successful business where they live also said that their success was in compliance with favors of Korean food and their consecutive endeavors to develop it.
Lee Hee Sook, representative of Bukchangdong Sunduboo in Los Angeles, started her first restaurant in 1996 and is now operating 13 Korean restaurants in the US and Japan. Her first consideration was how to attract local people’s tastes and how to transfer Korean dishes to them. She questioned them about it and collected their responses, which were ‘delicious, but something is missing’.
She then devised consumer-centered restaurant systems, developing 12 different tastes, like hot, spicy, and light. After the introduction of the systems, customers can order Sunduboo by their taste. Now, customers can decide whether spice is added or not.
On Dae Sung operates restaurant Dae Jang Geum in China and is leading a Korean food fever in China. He started his first restaurant business early this year and now operates four branches in China, earning over four hundred million won per month. He is proud that Chinese President Hu Jintao sometimes visits his restaurant. He said his success is simple; he developed Korean foods that local people prefer. For example, he developed a slightly sweet bibimbop the Chinese like.
Ou Young Seok operates 14 Korean restaurants in Japan and earns over 20 billion a year. He stressed that his success is because of traditional Korean flavor and continuous development for local people.
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 / 입력시간: 2006. 11.03. 08:06
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