Bonchon Franchise Opportunity: Scaling Multi-Unit Success

From Big Four accountant to one of Bonchon's largest franchisees in Colorado, Henry Lee has transformed a career in finance into a thriving multi-unit restaurant business. Today he operates seven successful Bonchon restaurants and is working toward an ambitious goal of 12 locations across the state.

"I was working in a Big Four accounting firm during that time," Lee said. "My background was working at Deloitte, PwC and other firms like Microsoft. I was more in the corporate world, focused on finance and tech. When you get stuck in that world, it's tough to go out and do something on your own. I decided I wanted to open a restaurant, but I'm not a cook, so I thought franchising was a good fit. I wanted it to be something I would eat every day myself. I really wanted to make sure I enjoyed the food."

That search ultimately led him to Bonchon, the fast-growing Korean fried chicken franchise.

As Lee evaluated restaurant concepts, he noticed a significant gap in the Colorado market.

"I realized there was no really good Korean fried chicken in Colorado," he said. "The food was amazing. There is nothing like it that I've found anywhere. Their menu was also very diverse and very comprehensive compared to other Korean fried chicken places. Overall, it was a really great brand."

Market and brand growth

At the time, Korean fried chicken was still relatively unknown in many parts of the United States. Today, Bonchon finds itself at the center of a growing cultural movement as Korean food, entertainment and culture continue gaining mainstream popularity.

Bonchon offers a unique franchise opportunity, driven by the growing consumer awareness of Korean cuisine and a proven business model. The brand distinguishes itself through its authentic Korean recipes, featuring signature double-fried, hand-brushed chicken and a broad menu of Korean comfort foods. Designed for the modern market, Bonchon operates on a fast-casual model with a strong off-premise business, meeting high consumer demand for quality and convenience.

Recently, Bonchon has developed a new prototype that combines an elevated restaurant design and guest experience with a more efficient, cost-effective development model, helping franchisees maximize their investment.

For Lee, the opportunity was about more than introducing a new food category. It was about becoming the category leader in Colorado.

Lee opened his first Bonchon restaurant in 2018. While the learning curve was steep, the results exceeded expectations.

“It was my first time doing something like this, so the whole process was kind of crazy,” he said. “I definitely learned a lot from where I am now. It took off like crazy. It was amazing how well it did. The Bonchon team really provided a lot of great training and helped me open the first location. I signed on to do three more right away.”

His second location opened in 2020, and additional restaurants followed over the next several years. Today, Lee operates seven locations throughout Colorado and continues expanding strategically throughout the state.

Expansion and strategy

"We are on pace to open one a year," he said. "There are a few reasons we could grow so fast, one of which was the market. There really wasn't any competition here for Korean fried chicken. We were at the right place at the right time."

Lee's background in accounting and finance has proven valuable as his portfolio has grown.

"Henry represents exactly the type of franchise partner we're looking for," said Blas Escarcega, Chief Development Officer. "He combines financial discipline with operational excellence and a long-term commitment to the brand. His success demonstrates what is possible when experienced operators execute consistently and remain focused on delivering an exceptional guest experience. As we've continued investing in our systems, technology, real estate strategy and franchise support, we're helping operators like Henry build scalable businesses."

That consistency has allowed Lee to transition from being heavily involved in day-to-day operations to leading a larger organization.

"Right now, I am more focused on expanding and finding good opportunities in Colorado," Lee said. "I used to be more day-to-day in the operations, but now I have a great staff that takes care of that. I hope to have up to 12 locations one day."

Bonchon has also worked to strengthen the franchise model behind that growth, from refreshing its fast casual prototype to using data more closely in site selection. Those improvements are meant to help operators like Lee grow beyond a single restaurant without losing consistency across locations.

After eight years with Bonchon, Lee has seen firsthand what the concept can do when paired with the right market, the right team and a product guests genuinely crave. Lee's journey illustrates what Bonchon hopes every franchise partner can achieve: building a scalable business around a differentiated brand, supported by a proven operating system and growing consumer demand for Korean fried chicken.