This is an innovative city in Daegu. For those who don't know about this place, let me briefly explain. As public companies and such places that used to be in Seoul have moved, many companies have come in, new apartment complexes have been built around, attracting more population. It is a place created with this kind of atmosphere. A person who runs a business here was interviewed. The reason for coming here is not to do business, but to ask why I keep getting called to make rice soup. The reason is that among those who know rice soup, he is the most sincere about it. I was a bit flustered from the beginning because I'm feeling a bit hoarse right now, and during the time we were filming the opening, no one was around behind me. I didn't look around, but there was no one. And because there are many public companies around here, lunchtime is still...

There are a few people wandering around, and I heard that if I take a taxi here, the taxi driver also said that they go up to Seoul. Hey, on weekdays, making 60 servings could be really good. So, I've been here at a pork soup restaurant for about 20 minutes now, and it's the first time I've seen it. Right now, yes, I've been waiting for almost 20 minutes. There's only one place where cars come in. Oh, there's almost no foot traffic here. But even with such low foot traffic, they don't do delivery. So I asked, Why don't you do delivery if there's so little foot traffic? They said they don't do delivery because they feel that the quality will decrease. Now, when I look at the people walking around here, not doing delivery could be really fatal. And for those who are in business, some people who are starting their business might not think a little bit. But the rent...

When you go to cheap places, there are people who don't really care about the quality. There must be a reason for the cheap price. There is always a reason why the rent is cheap, and people have reasons for choosing good places. Business is almost 90% about reasons, so they take great pride in their pork soup. I heard they have been heavily benchmarking a trendy style called Bokdongshik recently. They do a clear pork soup style. It's not easy, right? There are not many people for a second round, just like for a second car. Yes, go in and take a look. Actually, it doesn't look bad from the outside. It seems like they invested a lot and made it really cool. Yes, I think they invested a lot. I'll go in and take a look. Hello. Hello. I'll see you well. Hello. Hello. But today is their day off for business.

I heard that you're all here. You've all come out. It's the same as usual. Where should I sit? I'll lead you inside. Did you have a reason to create the seats like this from the beginning? I wanted to create a fun restaurant from the beginning. Our concept is called Exciting Gomtang and Exciting Gukbap. We wanted to have a fun serving style and we wanted our guests to have an excited reaction like, Wow, I'm looking forward to this, when they come in. There is a separate kitchen inside, and inside, we set up the kitchen, and for the most part, we make the main dishes right at the table and serve them in a prepared form. It seems like there is only one menu, right? Yes, that's right. There is a pot for two people, and there is a children's portion. Why is the children's portion half the price? Many people with kids come, so usually, adults order and share theirs with the kids or order extra rice. They tend to be very conscious of that, so we just want them to feel comfortable.

I am offering a rice wrap with half the price and half the meat for children. I have two kids, so I just need one. Usually, when I order, they give two soup bowls. I asked for black pork on recommendation, are you making it yourself? I found a factory that makes dumplings with black pork and came here. We have crispy meat with bell peppers. What is this? It is a daily quantity item. I discovered some foods while studying in Japan and created new dishes in a Korean style. Since there are parts that need to be discarded after a day, we make a certain amount per day and sell it in a limited quantity. Have you thrown away a lot of this? It's not good to discard it from the menu because it doesn't sell. Where is the black pork from? The black pork we are currently using as the main ingredient is a domestic breed known by our local black pork in Gyeongsan area.

I'm using developed ingredients, and the black pig going into the dumplings uses full-flavored pork. Oh, actually, I tried it once. With this, when I tried it, the flavor was excellent. We like to have a glass of Hansan Sogokju each. Yes, using Hansan Sogokju goes well with our broth, and also, the sweet taste is charming. We don't have a typical menu for alcohol, right? No, we don't. While I've been around here, I've seen a few places that open in the afternoon. Do they have customers on weekdays too? For places like the nearby barbecue restaurants, they are considered top-class in the area. So, if they have menus that can be eaten in the evening, they could attract customers, right? Not just rice soup, right? Why didn't you consider dishes like boiled pork slices? For boiled pork slices, we

First of all, I don't feel like the number of customers is coming in steadily yet, so if something else is not satisfying and the profit is not as expected, or if you feel a little uncomfortable, I heard that you might want to step back from the position once. But, that part has [music]. But, there are various regions in Daegu as well. Is there a reason why you chose this place to start with? At first, I wanted to do business and prepare in the downtown area, but as I started researching the market there, I found out that the key money starts from a minimum of 30 million KRW to nearly 100 million KRW. So, I decided to add more internet and services with that cost, and as I tried to find my heart, I ended up doing business here. Oh, that's how it started. First, try the national liquor, and then try a piece of Dream Plate, try some chives, and try making kimchi once. It will make your meal more delicious. By any chance, what is this? It's a menu called additional meat.

Oh, yes. When the meat is added, does it come out like this? The part we were most concerned about while preparing this was about the broth. When we ate various pork soups like Okdong-style in Seoul, we only felt a slight heaviness of around 0.7 to 0.8. However, in Gyeongsang Province, the taste tends to be saltier, so there was a bit of a backlash. Lately, as we started to increase the seasoning bit by bit, it seems like it's going overboard. Today, it's about 0.95, 92-95. What we've noticed recently is that as the seasoning goes up to around 9.5, after that, without any other feedback, everyone seems to enjoy it. Now, we are quite concerned about the depth of the broth. In the current case, today, both salt and water were added a bit too much, giving a light impression. Until last week, we had done it a bit differently.

The method was to prepare and proceed with a rich taste that brings out a deeper flavor of the meat broth base. So, in this part, I had a lot of concerns. Until last week, we used dumplings with a high meat ratio and a deep flavor, so there is no separate dipping sauce because the seasoning is already inside. If you feel the seasoning is lacking, you can simply dip it in soy sauce. You can enjoy it deliciously. We made black dumplings using squid ink and black sesame seeds. Are you explaining it the same way when you usually do business? The dumpling description is like this. Many people here use squid ink and squid broth, so we explain that. Our meat ssamjang (dipping sauce) is not salty, so we generously put it on the bell peppers. Due to the rice soup and dumplings, it may be a little delayed.

Through food, we can make our mouths feel refreshed and create a refreshing taste, so we are promoting it as our signature. How many should we order? We sell around 20 to 30 per day. The green onion pancake is really popular. The dumplings are also coming out similarly, but about 1.5 times more than that. What is the age group that visits you the most? It's mostly people in their 30s to 50s, mainly office workers, accounting for over 80%. In terms of gender, there are slightly more women. Oh, when I came, I saw a competing company. Are they mostly men who go there? Are there many men going there? But your desired customers are women, right? Personally, the customers I desire the most are a few men who come and enjoy the food and leave quickly. That's my personal desire, but mostly men just come in, eat quickly, and leave.

Yes, that's right. The best thing they do is the food. However, those who quickly turn like that probably don't usually have excitement about food. Actually, I'm not really excited about food either, so when I eat rice, the owner must have gone to Suseong-gu. It feels like the location to unfold your intentions is quite regrettable. I don't feel like the food itself is lacking or anything. I don't get that feeling. But for people who just like rice, it's a place where they can come and eat quickly without much thought. If you think about it from that perspective, it seems a bit distant from that. No one explains at a rice soup restaurant. When they come with rice soup, even though they put a lot of effort into making the rice soup, it feels like

When it comes to Sundae Gukbap, you just say it's Sundae Gukbap and leave. It contains seven different processes and several ingredients, and it's made for several hours. You don't mention that. Even if you mention it, people don't think about it. Also, there is no additional broth. The feeling of additional broth should come out when it boils together to bring out that deep flavor. As I thought about it, in our system, it's a difficult situation. Yes, I think the taste and saltiness are actually fine now. Everything is good, but when I talk about Gukbap, there is always that texture, the satisfaction of having chewed bones in the rich broth. Without that, it's just a very meaty Gukbap. So, from a man's perspective, I feel like it might be a bit lacking in feeling full. That textured feeling, if you look at Japan, I often eat Japanese ramen.

When you go there, surprisingly, women seem to be less popular with men. When you look there, they have things like daedegi prepared. There is some kind of seasoning sauce for daedegi, and many men seem to enjoy putting a lot of that in. If so, wouldn't it be better from the perspective of men? Of course, pursuing delicate flavors may disappear, but I wonder if there would be a bit more satisfaction in that texture. Also, I think the savory taste is a bit lacking when eating mainstream foods. These savory tastes seem a bit insufficient. When I eat Okdong-style mushroom ke, it has a very potato-like taste, but the black pork seems a bit weaker than I thought. It feels like they don't use seasoning.

Why don't you use seasonings? I don't think negatively about seasonings. However, from the customers' perspective, there is still a backlash on that part. Yes, socially, it is considered to be there. But do you think negatively when you recognize that seasonings are used? No, the restaurants I know, whether they are soup restaurants or not, they all use seasonings. Because when I go into the kitchen, I see everything. The traces of seasonings. However, using seasonings is not about just making the food full of seasonings, but finding the right balance and adding them so that the flavor comes out. If you don't feel like What kind of seasoning soup is this? right after eating, that's what I think. Just using it well is part of the process of developing food. But here, it's written on the menu that seasonings are not used.

But you seem to be very concerned about the lack of savory taste. In terms of cost-effectiveness, the problem could be easily solved by adding a little bit of seasoning. Actually, when a slight amount of seasoning is added, it tastes really good here, even to the point where I want to eat chives along with it. Customers also have expectations for the broth, so I wanted to clearly state that we are using a broth without seasoning. It feels like the salty taste stands out a bit. In fact, because of that, the taste that comes from the salt feels very strong. However, excluding that part, there are many aspects where the savory taste in the broth itself is lacking. From the perspective of the person eating, the taste becomes a bit monotonous, so they keep reaching for different things.

I end up looking for chives and keep looking for kimchi. So, actually, the food taste here is not good, so the business doesn't go well. How much is the price of the soup around here? People who go over there, the price ranges from 9,000 to 10,000 won. Even though the price range is similar, why do they go there? If you think about it, they are looking for a taste that is not here. So, if you add that spicy taste you mentioned earlier, it becomes difficult in the process, then basically it means giving up on that. Those customers will give up. But here, since there is not much traffic, each customer is important. So, no matter how, we need to attract even one more person. That's why here, with only one menu, which is just rice soup and one taste, maybe that's why many people don't come.

Next door has spicy, chewy, and clear options. From a customer's perspective, you can't help but go where there are more choices. When moving to the second branch, you should make it a bit larger than this store. Are you also preparing for the second branch? I felt an urgent need to do it, so at that time, we thought about having a spicy option or whether to separate into rice cakes and noodles. There was some consideration about whether to separate into pink and red. I think it would be nice to have noodles in a broth similar to Neay. But you seem to be already thinking about the second branch. It seems like you have some money. The number of customers here is very small, so if you attract more customers, it might be better to go for a more mainstream taste. It's hard not to think that it might be better to run the business here by adjusting to that. No delivery.

Do you have a reason for not delivering even though you say you will? So far, the things I expected and aired, the concept of wanting guests to wait a lot and even those who wait until 1 o'clock, makes me think that there might be some inconvenience in the food going out as soon as it is delivered. However, if I get a call in advance and think about it, I think I should definitely deliver. Also, rather than just giving food, I feel a bit regretful about not emphasizing the service, fun, and atmosphere that this space provides. If we deliver, it might be a bit disappointing if there is no space that creates a taste when eating at home. If it gets mixed with something else, the taste of the delivery food becomes stronger, right?

It's a bit disappointing when compared, but dinner anyway, but you can set the delivery opening time to be different, like 2 o'clock. Yes, I think it will be for delivery. Do you have a reason to eat rice soup by lining up? No, there isn't. However, if there is a concept that the foods we bring are rare, there is a bit of expectation that you can wait and eat. I can't wait for rice soup for an hour. I've asked everyone around me, and until the late 20s, people enjoy going to restaurants that are trending on social media, lining up and waiting. But once you hit your 30s, more people start thinking, Why should I wait to eat? If you want to target that group, the owner actually wants to talk deeply and explain about the food and provide this kind of fun.

I feel like the concept we are pursuing should involve a little bit of water leaking. The seats are currently arranged in a Japanese-style dazji shape, and setting up the seats like this, I feel like we're losing 20 seats. As a result, the number of people waiting will increase, and if people leave while waiting, we will lose sales for today. So, listening to what you're saying, I think I understand what kind of structure you want. However, I don't think this concept will work well in this innovative city. That's why I'm suggesting that you need to compromise a bit. If you want to maintain this concept, you should attract more customers who enjoy this taste and have a high turnover rate compared to here, where there are many more people who enjoy this taste. You need to go there and do business to achieve the desired value.

Is there a way to increase the number of customers a little bit here right now? But the meat is still there. Add a little vinegar to the broth with the meat, put a lot of leeks in a slightly wider pot, and there was a lot of rumneudo being prepared in Seoul. It's not the right time yet, so I made this clear and protein-rich taste pursuing gochujang charcoal bulgogi. So I made it, but I can't put it in now. It feels like throwing away a lot of other things, so it could be because of that. Assuming that you don't order tangban, just put a lot of meat on it, slightly flavor the broth, put a solid fuel-like thing underneath, stack a lot of leeks, and even if you just make it, it seems like something to eat.

The side dishes are not impressive, so if you just expand this and increase the amount of meat to eat together, it would be enough for me to consider it a proper side dish. Many rice soup restaurants sell it that way. For example, that's the basic, but even that is not available. Right now, the only side dish available is black pork intestines. It's a menu that incurs losses the more you sell, and it would be necessary to provide as many variations as possible in the menu in the current situation. Whether it's a spicy flavor or a unique taste, even if it's a new feeling, you need to find something that can change the taste. By offering a variety of options, you may be able to attract more customers. Have you tried it? I haven't tried it. Do you know? If you take a look around the first floor, but there's no side dish, how are you going to serve the broth?

I try to minimize the use of knives as much as possible. Knives are only used for cutting soft ingredients. If you look at it, it's the only knife here. I only have one or two knives now. The reason I did this in the summer season is for efficiency. By reducing the size of the kitchen, it's more efficient. Also, for a more comfortable working environment, the kitchen is usually hot and tough, and the humidity is strong. So, I tried to minimize that. Whether I will franchise this brand later, expand it, or keep it small, I'm not sure yet. I think it's best to go smoothly like this. It's too idealistic. If the kitchen is not hot and uncomfortable, from the perspective of the workers, however, in reality, if you want to succeed in business here, as a manager, it's originally a hot and tough place. Even if it changes like this, actually working is

No one would think this is a comfortable place. There is no workplace like that, right? However, because the kitchen is set up like this, the things you can do are greatly reduced, which is fatal. It's fatal, isn't it? There is no hood. Oh, you can't make that Gochujang bulgogi from earlier. We have another side where we produce it, so we make the sauce ourselves. So, you have to see the diversification from the beginning to the end. Why are you setting the prices so low? Why are you setting them so low now? If you think about money like this, you have to prepare in advance for things that you cannot do if capital does not come in advance. So, you have to increase sales, buy more refrigerators, expand, and do what needs to be done. If you don't stack these up, you have to invest in each side. You are investing right now, but there is no return.

You know, right now, you need to invest in marketing. You mentioned that you opened it in September last year. How much profit did you make? Excluding my investment, about 12 million to 13 million KRW is coming out. But now all that money is here. Do you have separate customer management? Do you know the revisit rate? You can check the revisit rate through the POS system, but we haven't done it to that extent. We just naturally end up interacting with customers more as the store gets busier. It's quite important, so you should have been keeping records from the beginning until now. Knowing the revisit rate is crucial. Restaurants fight for revisit rates. If your revisit rate is high, you can continue what you're doing. If your store is doing well, you just need to promote it a bit more widely. But if it starts to decline, then you need to find ways to attract more customers.

To provide a solution, you must start by collecting information thoroughly. We need to know which customers we are targeting, how much they usually spend, and how often they visit. By creating a profile up to the average spending per person, you can adjust the price range. As you accumulate customer data and analyze it, I keep mentioning that we need more customers here, so it is necessary to expand the menu with many variations. Therefore, we cannot simply start from scratch, put in gas, put in the hood, there is a construction period and it costs a lot of money. However, regardless of the situation, we need to add a few more things, mix and match hot items even for a short time. To do that, you need a little more heat, so if you want to do that, buying one or two induction devices will cost a lot of money.

Since you're not doing that, you should at least try different variations and see customer responses. You need to try everything you can do. If things are running smoothly and satisfactorily here right now, you might not hear such things, but you still need to try something. If you think it won't work and don't try, you'll just maintain the current state without getting satisfactory results, and you might end up closing, right? So, when that time comes, you might regret not trying everything. Anyway, the goal here is to keep it alive, right? You want to increase the number of customers, so you should try different variations no matter what. But you started in September last year, and now it's been over six months, you're in the seventh month, and you haven't wasted a lot of money. Because we applied for it.

Many of you are experiencing losses of over 100 million won a year, but you are doing very well now. In fact, when it comes to restaurants, I've been cooking for almost 15 years and opened a store. I was prepared to suffer losses for three months, build up, and then move forward. Normally, if the business doesn't sell well, you sell your car or something similar. It's not because you don't have money; it's just a situation like that. When you look at the structure of the expenses coming out, it seems like the employees are being paid enough. If we fill up a few more tables here, it seems like we will enter a much more stable situation. Like YouTube or a restaurant, if you do what you want, it doesn't always work out well. It seems that doing what the money-making person wants leads to success. The owner's philosophy on food and such should be of secondary importance. It seems that you should first cater to what the customers coming here want.

When always using that metaphor, now whether it's art or obscenity, if you make it too artistic, it seems like you'll be acknowledged after you die, and if you mix a little bit of that, wouldn't the public like it? I think so. After you settle down a bit more, I think you'll do well with what you want to do. But for now, you should build a good foundation and go. Why do you need to be friendly with the public? If you go, there is Banok, the only black pig soup restaurant in Daegu. It's been prepared really deliciously. You will not regret the meal. Please come and try it once. Thank you.

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