Contents
December 2025 vol.
489



SPECIAL

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60
In issues and keywords
2025: A Year of Turmoil, 2026: A Year of Choice

86
planning
2026 Food and Restaurant Industry Outlook Keywords

110
spotlight
Geodujeong x Seonjin Pork Han-don

114
Trend Report
Unmanned stores: the secret to making money



PEOPLE

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78
Special Interview
Branding, weaving together stories of space and people
Lumi Hospitality Managing Director Kim Do-hyung

A bowl of kimchi filled with all sorts of values
Korean food expert Lee Ha-yeon



ISSUE

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90
Go on an overseas training trip
Hong Kong & Macau

94
The Story of Yeoju Rice
The charm of traditional Korean liquor made with Yeoju rice

106
Planning Issue
Breaking down item boundaries
The era of multiplayer



RESTAURANT

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58 OPEN

98
Hot restaurant
Romance in a downtown square
Dalmaji Square Barbecue

Adding Efficiency to Natural Korean Cuisine
Buan Yukbi

130
Taste of Space
A shining experience in a little Europe
Schedule Seongsu



B2B MARKET

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52
Monthly Restaurant Pick
5 types of low-sugar sauce and seasoning products
G&W Mister Cleaner Deodorant

112
Planning PR
Side dishes and accompaniments that increase customer satisfaction
Nokseon Co., Ltd.

126
Company visit
Opening up new possibilities for Korean meal kits
Palm and

136
B2B food ingredient utilization
Paldo Holic Sauce



FRANCHISE

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140
Promising franchise
Aiming at the Seoul Metropolitan Area: A Small but Powerful Renewal Strategy
Sangmu Sushi

142
Visiting excellent franchise stores
Systematic operation that is easy to operate
Hansot Dosirak Yongin Station North Branch



Management

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144
Expert Contribution
Tax Saving Tips from a Friendly Tax Accountant 08
7 Legal Facts You Must Know in the Restaurant Industry
Labor Guide 17: Easy to Understand and Reliable to Apply
36 Honest Stories of Starting a Restaurant Business
K-Food & Sauce Story 11



OTHERS

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50 columns

56 Sizzling Notes

154
Industry News
New book information