Suzie Tsai spent over a decade at restaurant powerhouse Brinker International, leading programs that included Chili’s white-hot beverage business, before landing the top role at Bonchon. In this episode, Suzie explains how a concept that launched (and then failed) in South Korea has found its footing in the US, growing over two decades. But this growth isn’t without challenges; Bonchon’s restaurants range from seated full service to kiosk-friendly fast casual, leading to tough choices about how to implement new technology.
Topic Time Stamps:
1:26: News: Wonder acquires media company Tastemade for a reported $90 million. Why?
3:00: Congrats to Brandon and Bite for landing on this year’s Fast Company Most Innovative Companies list!
5:45: Welcome Suzie Tsai, CEO of Bonchon
6:35: Suzie goes (very) deep on her background, explaining how the child of immigrants from South Korea ended up running a Korean fried chicken concept — and why that representation matters to the company’s franchisees.
23:08: The growing influence of Korean food in America’s restaurants
25:00: From full service to fast casual and everything in-between; how is Bonchon thinking about tech in its restaurants?
33:46: How digital ordering helps Bonchon introduce unfamiliar menu items to a growing audience
35:31: How Suzie thinks about the relationship with third-party delivery partners, which she says are actually media partners
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