Chapter 1
The store's first customers are its employees.
The CEO's leadership that makes both employees and customers happy

The greatest asset and greatest profit of any business is its people.
If the owner can leave without worry, the store will succeed.
Only when the boss runs can the employees walk.
Employee training also requires consideration for guests.
Hyun Seong-un's Practical Consulting ① "An employee broke a plate while serving."

Chapter 2
The success or failure of a business depends on the rate of return visits.
_Service Design Laws for Creating Stores You Want to Visit Again

Taste is 30%, the remaining 70% determines the store's fate.
A small shop's only powerful weapon: win with intimacy.
Experience service design that satisfies guests' five senses
Signature services that make your stay a memorable one
The study store always pursues new things.
A word from an employee that leaves a pleasant memory
Hyun Seong-un's Practical Consulting ② "Even if I close the lid tightly, coffee keeps leaking out."

Chapter 3
Taste is the key! Win with the system.
_A to Z of a Business Manual for Naturally Boosting Sales

What's more important: selling or leaving?
How to Create a Menu That Boosts Sales
The LAST Law to Restore Customer Trust
Recommended sales methods to sell the menu you want to sell
To accurately see into the customer's mind
Why Smaller Stores Need Systems

Chapter 4
Business is the business of selling seats.
The magic of a space that makes you feel welcome

There's science behind spaces that make you feel comfortable.
A successful store starts with a different bathroom.
How to seat two guests at a table for two
A space event to entertain waiting guests

Chapter 5
Korea's Hidden Business Geniuses
_The small business success strategy revealed by the owner of Daebakjip

Korea's Hidden Business Genius ① Momos Coffee CEO Lee Hyun-ki
“We promise our employees a sustainable workplace.”

Korea's Hidden Business Genius ② Dian F&B CEO Jo In-ho
“If you don’t spare anything, you will become a store that customers will treasure.”

Korea's Hidden Business Genius ③ Song Jeong-jip, CEO of Jang Seok-gwan
“I treat guests the way I want to be treated.”

Korea's Hidden Business Genius ④ Sea Emperor Shin Hwan-soo
“You can only last if you constantly think about transformation.”

Korea's Hidden Business Genius ⑤ Dano Shin's CEO Shin Yong-ho
“Creating a store that I enjoy, that’s my priority.”

Korea's Hidden Business Genius ⑥ Honggul Seafood Jjamppong Cheonan Branch Owner Seo Yong-won
“If you put yourself in the other person’s shoes, you can see how the customer feels.”

“Business is not difficult at all if you know the details!”
_ The secret of a service and space that increases sales tenfold even when selling ordinary menu items

Many restaurant owners are complaining about the difficulties in doing business, saying that their local businesses are dying because of large franchise stores.
Perhaps that's why? In Korea, the probability of an individual opening a restaurant surviving for five years is a mere 27 percent.
The taste is absolutely second to none, but I've been putting in a lot of effort, handing out flyers and spending a lot of money on interior design updates. Why is business so bad? What exactly is the problem with our store?

Here, there's a person who created and trained an operation manual for a renowned restaurant franchise company, giving a breath of fresh air to countless struggling business owners.
And she says this about the vulnerabilities of small shops:

“There are some restaurants that seem like nothing special, but are always packed with customers.
When asked why a place is doing well, neither the guests nor the owners can give a specific reason.
I just answer, 'Because it's delicious.'
But successful restaurants have many other reasons for their success besides just taste.
“Those who want to do business must analyze the reasons in detail and understand them.”

In this book, the author introduces the 'service manual' and 'store operation management secrets' that franchise business owners and successful store owners follow as ironclad rules, but that small store owners do not know and therefore cannot put into practice.
As the author says, “Taste is 30%, and the remaining 70% determines the success or failure of a business!”, in fact, the secret to increasing sales and making customers come back twice is service and store operation details, but most business owners are unaware of this and only blame the taste or location.

"Taste is the key! Win with your operating system."
_ A to Z of a Business Manual That Will Increase Sales Automatically

The CEOs of numerous restaurant franchises, including 'Bonjuk', 'Jos Tteokbokki', 'Pizza Alvolo', and 'Dalbongi Chicken', all call her a 'field expert'.
In fact, she has been visiting over 2,000 stores for 16 years, analyzing which stores are thriving and which are failing, so she can predict the lifespan of a store like a ghost within just 3 seconds of entering.

In this book, the author, like a field expert, did not write a single line that would not work in the business world, such as, “Go in with the determination to die” or “The customer is king.”
Also, because I know the financial situation of small business owners, I don't tell them to spend a lot of money to remodel their stores.
We offer practical and specific tips by introducing a store management system that you can implement immediately starting your business today and see results tomorrow.

For example, by analyzing our store's customers through big data from POS used by any store, we can reorganize our menu, or by providing appropriate ratios of labor and material costs based on sales volume, thereby reducing unnecessary expenses.
We also present a service manual that uses various examples to ensure that our store remains engraved in customers' minds for a long time and that they come back with good memories.

Above all, the best part of this book is that it contains methods for effectively dealing with various difficult situations encountered in business.

“Two guests refuse to sit at a table for two.”
“The bathroom trash can fills up too quickly and gets dirty quickly.”
“I want to keep the waiting customers for a long time.”
“The server broke a plate while serving.”

In this way, we provide solutions to business owners' concerns that they would never think of unless they had firsthand experience in business, helping them satisfy customers and ultimately increase sales.

“The secrets to great success revealed by Korea’s hidden business geniuses!”
_ Small store success strategies shared by successful restaurant owners across the country

Having trained and transformed countless stores for 16 years, she embarked on a "tour of successful stores" to uncover the deeper meaning of business and the secrets of running a happy restaurant.
And I interviewed the seven successful restaurant owners I met along the way and introduced them in this book.

Contrary to what many people think, just because a restaurant has a line doesn't mean it has to spend a lot of money on interior design or sell a unique menu that no one else can imitate.
The owners of these successful stores, who started small as a 4-pyeong (approximately 13.5 square meters) room and grew their stores without much capital or investment, had one thing in common: a firm business philosophy and a deep respect for their employees and customers.
From the words of the owners who created a local restaurant with nothing but their bare hands, and the owners who started out as delivery workers and built a franchise with the highest sales, you will be able to catch a glimpse of the burning passion and thick sweat that cannot be found in any business book.

As you get lost in the stories she tells, you'll realize that business is truly an interesting thing, and you'll find yourself wanting to give it a try.
The joy of business—dreaming with a team of savvy employees, serving delicious food and a happy atmosphere to customers, and gradually growing your business—isn't this the dream of every business owner? This book will be a shortcut to getting you closer to that dream, faster.