BONCHON FRANCHISE LLC213 W 35th St. #401New York, NY 10001

Tel: 1-212-273-1111WWW.BONCHON.COM

Bonchon press kit

About'Bonchon

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IN SOUTH KOREA, SEH PERFECTED THE

TECHNIQUE USED FOR BONCHON CHICKEN.

IN THIS METHOD, MUCH OF THE FAT UNDER THE SKIN IS RENDERED OUT DURING

THE FRYING PROCESS, MAKING IT PAPER-THIN AND

LEAN, BUT EXTRA CRISPY AND JUICY.

IN ADDITION TO CHICKEN WINGS, DRUMSTICKS

AND STRIPS, BONCHON ALSO OFFERS A SAVORY

SELECTION OF ASIAN FUSION CUISINE.

“”

Bonchon prides itself in the fact that all chicken is made to order, using the highest quality ingredients. In addition to chicken wings, drumsticks and strips, Bonchon also offers a selection of Asian fusion cuisine.

Bonchon offers a variety of dining experiences for you to enjoy. The traditional sit-down restaurant provides a friendly, casual dining experience perfect for gathering with family or friends. Our sports bar restaurants offer a full bar with televisions, great for watching sporting events. For the ultimate convenience, most restaurants also offer take-out and delivery services.

Based in the heart of New York City, Bonchon is a franchise specialized in Korean-style fried chicken and a variety of savory Asian fusion dishes. Bonchon has travelled far and wide from Busan, South Korea, to become the internationally loved brand it is today.

After the success of Bonchon in South Korea in 2002, founder Jinduk Seh travelled overseas in 2006 to open our first U.S. location in Fort Lee, New Jersey. Not long after, Bonchon entered New York City and opened its flagship restaurant in the heart of Manhattan.

Bonchon’s unique and delicious fried chicken quickly attracted a dedicated following. Word-of-mouth alone helped Bonchon expand throughout America in areas such as Massachusetts, Virginia, California, and Ohio.

Bonchon has risen to fame, due to the popularity of it’s one of a kind fried chicken. Bonchon has become a household name in the Philippines, Thailand, Indonesia and China and is now looking to expand all over the globe.

USA39 (45) Stores

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Flagship Store

Number of stores opened as of January 2016

Number of stores scheduled to open in 2016

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S.KOREA

Vietnam

Cambodia

Bahrain

PHILIPPINES

11 Stores

(1) Store

2 (1) Store

97 (4) Stores

INDONESIA

THAILAND

Myanmar

19 (4) Stores

17 (4) Stores

(1) Store

SINGAPORE1 (1) Store

1 (2) Store

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Bonchon Chicken

Founded 2002

U.S. HeadquartersNew York City

Global Headquarters Busan, South Korea

Websitewww.Bonchon.com

About Bonchon is a casual neighborhood

restaurant that specializes in Korean style fried chicken.

First restaurant Busan, South Korea

Total restaurantsAs of January 2016 there are 188 locations in ten countries, with 39 in the United States. These include both corporate and franchise owned locations.

LeadershipJinduk Seh,

CHIEF EXECUTIVE OFFICER

Hong tae Kim, CHIEF OPERATING OFFICER,

UNITED STATES

First U.S. restaurant The first Bonchon

opened in Fort Lee, New Jersey 2006 188

Fun facts

“Bon Chon” means

“My Hometown” in Korean

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“AT THE NEW BONCHON, JOIN

THE LINES,”

“THE BEST BUFFALO HOT WINGS IN AMERICA: A CRITICAL VIEW,” Scott Raab, January 30th,

2009 Esquire

CHEAP EATS 2015

“The 100 Very Best Restaurants

for 2014”Todd Kliman, Ann Limpert, Anna Spielgel and Cynthia Hacinli, January 31th, 2014

WASHINGTONIAN

“Koreans Share Their Secret for Chicken with

a Crunch,”

Julia Moskin, February 7th, 2007The New York Times

Golden Grub Award, 2012

“Bonchon does Korean fried chicken that’s amazing,...”

- Anthony Bourdain, 2015

by Jessica Festa, January 15th, 2015WESTJET MAGAZINE

CRAVED Restaurant Award, Best Game

Day Food, 2011

“BONCHON ANSWERS ‘CRAZY DEMAND’ FOR KOREAN CHICKEN”Missy Frederick, March 4th, 2011

WASHINGTON BUSINESS JOURNAL

“Critics’ Picks: Best Restaurants,”

New Jersey Monthly July 13th, 2009

“Best Korean Fried Chicken in

NYC, 2015”

Jeanette Settembre, June 20th, 2015

TASTE OF ASIA FOOD FEST

Listed Under: “Best Chicken Wings

In NYC”, 2015

Voter’s Choice “Best Korean Fried Chicken, NYC 2015”

Seamless.com

Todd Kliman, Ann Limpert, Anna Spielgel and Cynthia

Hacinli, June 19th, 2015WASHINGTONIAN

Lora Moftah, January 29th, 2015INTERNATIONAL BUSINESS TIMES

Blake Eskin, June 27th 2012, grubHub

Ike De Lorenzo, February 9th 2011, boston.com

“Best chicken wings in the country”

Kate Krader, January 30th, 2012 CNN

listed under

TASTE OF ASIA

Slogan“The best guarded

secret sauce.”

*The National Restaurant Association - 2016 Culinary Forecast Report

+63%

+52%

Fried Chicken

Chicken Wings

HOT TRENDS 2016

2014

2015

2016

*“I usually order half and half of soy garlic and spicy wings and they do not disappoint .”

I LOVE EVERYTHING ABOUT BONCHON CHICKEN!!!!

The Garlic and Soy wings are AMAZING!!!

Happy National Fried Chicken Day! WANT FREE CHICKEN?!?!?! Show us how you celebrated by sharing your best photo of Bonchon’s Chicken.BEST BONCHON PHOTO gets a FREE X-LARGE order of wings!

11,224 people reached

651 people reached

I was introduced to this place though some local friends in Ellicott City area.I live way across town, East Baltimore City and I will take the ride to eat delicious chicken and salmon salad!

I have brought family and friends to this place and they loved the food too.

This place has great atmosphere, food and music!

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Bonchon Founder & CEO, Jinduk Seh

Jinduk Seh, President & CEO

For more information please contact us at: marketing@bonchon.com or +1 (212) 273-1111

Jinduk Seh began his impressive career in the restaurant industry over 20 years ago.

Mr. Seh started out managing a Korean soup restaurant where he developed an appreciation for satisfying his customers with good service and high quality ingredients, which led him to create Bonchon, a global fried chicken phenomenon with over 180 locations spanning across 10 countries.

Mr. Seh is passionate about food, especially the unique fried chicken from his home country of South Korea. When perfecting his recipe for fried chicken, he wanted to pay homage to his humble beginnings by naming his first restaurant Bonchon which means “my hometown” in Korean. He started by refining the way fried chicken was made. Bonchon’s chicken is made by using a unique frying process that renders out fat in the skin leaving a paper thin crust.Mr. Seh then set out to look for the perfect sauces to embody the rich distinctive tastes that represented Korea’s unique palate. He found that soy and garlic encompassed the savory flavor of Korean cooking while spicy chilies brought the fiery Korean kick. The result was Bonchon’s original soy garlic and spicy sauce, which to this day is made in Korea and shipped worldwide.

The success of Bonchon in his home country gave Mr. Seh the confidence to expand his business. He set his sights overseas, opening locations in Singapore, Thailand, Indonesia and the Philippines. The first location in the United States opened in Fort Lee, New Jersey in 2006. Customers waited in line for two hours and media outlets like CNN and The New York Times welcomed the arrival of Korean fried chicken to American shores. This was soon followed by locations in New York City and 30 others throughout the country.

As President and CEO, Mr. Seh is dedicated to overseeing all of the Bonchon locations. He looks forward to expanding the passion for quality food and hospitality even more.