"A successful store is not a coincidence."

The Restaurant Management Bible You Need
A must-read book containing the formula for restaurant success.

Korea's No. 1 kitchen consultant reveals
The restaurant management principles that only 'Daebak Restaurant' has!

A new book has been published that promises to revolutionize the Korean restaurant industry.
Author Min Kang-hyun, known as Korea's No. 1 kitchen consultant, compiled "The God of Restaurant Management" based on years of field experience and data, and contains everything restaurant owners and prospective owners need to run a restaurant.
We are now past the age where you can run a restaurant just by making a good stew. We have entered an era where we expect restaurants with innovative planning and a well-organized environment.
The author reflects this changing trend of the times and has accumulated diverse experience in the restaurant industry by constantly challenging himself to start a restaurant, even if he has failed.
By gathering those experiences, he proved the proposition that “a successful store is not a coincidence.”
This book dissects the essential elements of a successful restaurant, from the secrets to increasing restaurant sales to creating an environment that customers will want to return to, and efficient kitchen design and operation.
Rather than simply focusing on theory, the author analyzes the commonalities of successful restaurants and accurately distinguishes between "dos" and "don'ts" based on his own experiences with success and failure.
This is the one book that will completely solve the worries of all restaurant owners who are wondering, "How can I create a restaurant that never stops attracting customers?"
If you're curious about the vivid stories of Korea's No. 1 kitchen consultant who has led countless restaurants to success, and if you're looking for practical management tips that anyone can follow, discover a new world with "The God of Restaurant Management."

Commercial areas and locations can be easily explained by comparing them to reservoirs.
A good commercial district is like a 'reservoir' with lots of fish, and a good location is like a 'spot' in a reservoir where a lot of fish are caught.
What I'm talking about now is the location, or the area in the reservoir where a lot of fish are caught.
There are good spots and bad spots in a reservoir.
Among the good spots, there are places where clean water springs up and fish always gather.
There are areas in the reservoir with lots of grass and lots of food that fish like.
However, among those spots, there are some that are so steep that it is difficult to sit and fish for a long time, and there are also spots where the sun is so strong that it is blinding.
--- p.14, from “The success or failure of a restaurant depends on the location”

We have conducted over 1,000 consulting projects to date and have helped numerous restaurants grow.
Among them, there are restaurants that have done well after receiving consulting, and there are also restaurants that have not been open for long and have closed down.
What should not be misunderstood is that there is more than one reason that determines the success or failure of a restaurant.
But if I had to say one thing from all my kitchen consulting, it would be that the kitchen should be the optimal space.
--- p.50, from “Delicate Kitchen Design Saves Everyone”

When you go to a place that is just starting out as a restaurant for consulting, they are often more curious about the exterior than the restaurant design.
In particular, kitchen design is often not considered at all.
Questions are pouring in, focusing on outward appearance, promotional strategies, etc.
However, no matter how beautifully decorated the interior is or how extensive the promotional strategy is, if the restaurant's operating system is inefficient, as previously emphasized, sales will inevitably decline.
Even if the menu is delicious and business is really good, if the structure is difficult for the employees to work under, that is the reason the restaurant will go out of business.

--- p.73, from “Follow these trends and principles when designing a restaurant”

When designing a restaurant, knowing the width of the seats facing your guests can make a big difference in an efficient design.
A person's shoulder width is generally about 600 mm.
So the size of one seat is approximately 600×900mm.
Knowing the width of your seating area will help you figure out how many tables you can fit in your venue.
If you try to add one more table and determine that it is about 100mm short, you will need to remove one table.
If you calculate this loss over a month or a year, the difference in sales can be huge.
--- p.98, from “Follow these trends and principles when designing a restaurant”

Restaurants are now more than just places that serve food; they serve as a way to remember the time spent in that space.
This is proven by the fact that when we think of a restaurant, the first thing that comes to mind is not only the food, but also the atmosphere and interior design of the restaurant.
In the past, most restaurants simply finished their interiors by equipping them with kitchen equipment, chairs, and tables for guests. However, in today's fiercely competitive restaurant industry, interior design has become a crucial element of differentiation strategy.
--- p.108, from “The Answer to Restaurant Interior Design: Electrical Outlets”

Business owners can obtain a fire safety certificate themselves, but because it is difficult to know all the fire safety laws, they must consult with a private fire prevention and fire prevention company before doing interior design work.
It takes a long time for an individual to receive it, and if there are many points to be pointed out, the cost doubles.
To easily obtain a fire safety certificate, you must select a fire prevention and fire prevention company near a nearby fire station to handle this work.
Although they do charge a fee, it is safer and costs less.
A better way is to entrust everything, including the fire safety certificate, to the interior designer from the beginning.
Then, the interior design company subcontracts the work to a company and takes responsibility for the construction.
--- p.143, from “Items to Check Before Interior Design”

If you look closely at a kitchen design, you can see that all tasks move according to the flow of 'water'.
It is no exaggeration to say that when designing a kitchen, the flow of water is central to the design.
As such, the water supply and drainage systems that control the flow of water in the kitchen are very important in restaurants.
That's why I define the restaurant flow as the flow of water.
A restaurant cannot do business without water, and water is used more than food ingredients in a restaurant.
But water is not as easy to handle as you might think.
Major accidents, such as water leaks and sewer clogs, are also caused by water.
Water is a major cause of many headaches in restaurants, with even the smallest flaws being noticeable.
--- p.165, from “Items to check after interior design”

If you're starting a restaurant and need to purchase kitchen equipment, price shouldn't be your deciding factor.
More important than price is whether it breaks down easily and whether it is suitable for the menu you want to implement.
Buying online may seem cheaper, but product warranties are difficult to come by.
Even if they appear to be the same product, sometimes the product model may differ depending on the components used inside.
The price of products purchased in bulk through a company quote may be high, but you will change your mind after installing them.
--- p.212, from “Kitchenware Purchase Locations and Checklist: Knowing How to Make Money, Not Knowing How to Get Rid of It”

After studying and researching kitchen systems for a long time, I realized that robots are ultimately at the center of kitchen systems.
To use these robots, we need a larger space than the space previously occupied by people.
In any case, robots have limitations in performing complex tasks, so they need to work in a wider space to be efficient.
But ironically, restaurant kitchens are getting smaller.
This is why more space efficiency is needed.
Ultimately, robots will be built to fit into tight kitchens, but to get the most out of them, ongoing investment in time and money will be needed.
--- p.228, from “The Role of a Restaurant Robot That Serves 2-3 People When Used Well”

In the past, having delicious food was enough.
But now, consumer expectations have changed.
I want a special experience beyond just filling my stomach.
The taste of the food is fundamental, but the atmosphere, service, and even the restaurant's philosophy are comprehensively considered.
So, I want to go back to the beginning and ask people who are thinking about starting a restaurant:
“Why do you want to start a restaurant?” As I said before, it shouldn’t be simply because you have something that “looks good,” but because you truly enjoy making food and serving people.
A restaurant is not just a business.
A restaurant is a place where people are treated with sincerity.

--- p.247, from “Restaurants start from ‘sincerity’, not ‘planning’”