SOBRE ESTE EPISÓDIO
Suzie Tsai runs one of the fastest-growing Korean fried chicken brands in America, and most days her job is saying no. Bonchon's CEO walks Andy through the filter she runs every decision through, from franchise deals to vendor pitches, and why patience beats urgency almost every time.
In this episode:
- (03:52) Why her first official act as CEO was restoring two Korean characters to the Bonchon logo
- (14:03) Why she came up through consumer insights instead of ops or finance
- (15:59) What a thousand hours of listening to guests reveals that operators consistently get wrong
- (24:37) The decision filter she applies to franchise candidates whose financials are flawless but whose answer to "why Bonchon?" is only about the economics
- (27:42) Deals she personally signed off on and now questions ("who approved this?" It was her)
- (33:41) Why the fastest way to lose her in a pitch meeting is leading with technology instead of the problem
- (34:07) Her blunt verdict on most vendor pitches: restaurants don't need more technology, they need fewer friction points
- (46:08) How "main and main" real estate, not Asian trade districts, became Bonchon's growth playbook in small-town America
Subscribe to Restaurant Reset for conversations with the operators and executives actually running the restaurant business. Listen on YouTube, Spotify, and Apple Podcasts.
Restaurant Reset is brought to you by Genius™ (Link globalpayments.com/genius) from Global Payments, the restaurant point of sale system that can power orders, payments and services in any type of food and beverage setting.
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Estados Unidos da América
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