I. Market Overview
- Noodles (seolleongtang, gomtang, sundaeguk, dwaejigukbap, ox head gukbap, etc.) are in steady demand even during economic downturns due to their cost-effectiveness, fillingness, and recovery benefits.
- Franchising is progressing rapidly, and standard recipes, centralized broth/seasoning factories, and shared logistics systems are spreading.
- Demand for lunch, late-night meals, and weekend family meals is key, and the proportion of delivery and take-out channels continues to increase.
II. Major Supply Chain Structure
division | Key items | characteristic |
|---|---|---|
| raw materials | Beef and pork bones, miscellaneous bones and ox bones, blood, intestines, rice, kimchi, side dishes, broth base and seasoning | Livestock production is sensitive to raw materials, exchange rates, and feed prices. HACCP-based preprocessing and sterilization are crucial. |
| equipment/devices | Large pots, gas/induction boilers, pressure cookers, rice cookers, rapid coolers, freezers | Long-term precipitation, boiling, and degassing processes have a significant impact on energy costs. |
| Packaging/Consumables | Heat-resistant container, double-sealed lid, insulated bag, small seasoning pack | Preventing soup leaks and maintaining heat are the deciding factors for repeat purchases. |
| distribution | Refrigerated/frozen (broth/bone), room temperature (dried noodles/seasoning), last mile | Regional base + early morning and night peak response required |
| IT/Operations | POS/delivery app integration, reservation/pickup, inventory/expiration date management | Peak (lunch/night) automated staffing and demand forecasting are required. |
Ⅲ. Supplier Network (B2B Snapshot)
- Broth/Seasoning OEM/Central Factory : Expanding standardized kits, including bone and offal concentrate, special seasoning and perilla powder, and sundae soup base .
- Livestock/Foodstuff : Mixed supply chain of slaughter, shaping, and internal organ preprocessing specialists + local foodstuff dealers .
- Packaging materials : Heat-resistant, oil-resistant, double-lock container, paper/PLA lid, heat-insulating/cooling carrier.
- Logistics : Cold chain + overnight delivery. Increased proportion of semi-cooked products (broth packs/boiled pork) ensures consistent quality and reduces waste .
Ⅳ. Demand and Consumer Trends
Trend | detail |
|---|---|
| Cost-effectiveness and reliability | Even during periods of rising prices, people prefer reasonable meals in the 10,000 won range , leading to high repeat visit rates. |
| Delivery/Packaging | Sensitivity to spills, temperature, and soup volume → Rapid increase in need for zero-leakage and heat-insulating packaging |
| 1 person/late-night snack | Single-serving portions and double portions, 24-hour operation, and continued demand for late-night snacks. |
| Health/Custom | Prefer healthy lines such as reduced sodium and fat, clear broth, perilla seeds, and mushrooms |
| regionality | Accelerating the branding of regional recipes such as pork bone soup, beef head soup, and sundae soup. |
V. Technology and Operational Innovation
- AI demand forecasting : Reflects day of the week, weather, workplace/industrial complex calendars, and game schedules → Optimizes timing for broth production, thawing, and cooking .
- Standard equipment package : Large pot/boiler energy efficiency, oil/gas usage monitoring → Target of 10-15% reduction in utility bills .
- Packaging innovation : soup-rice separation, double sealing, fogging prevention, temperature maintenance for 30-45 minutes .
- Hygiene/Safety : Automated temperature and time logging for long-term rain forest protection , HACCP process map.
VI. Investment and Profit Structure (Franchisee Perspective and Range)
item | Range/Points |
|---|---|
| Initial costs | 120 million to 190 million won (varies depending on area, boiler, supply/exhaust, and gas supply) |
| Monthly sales/turnover | Lunch, dinner, and late-night snacks are the three peaks, and sales are strong during the winter and rainy seasons. |
| Cost structure | Livestock raw materials, broth, rice/kimchi, packaging + gas/electricity + delivery fee |
| Net profit margin | 15~22% (sensitive to delivery ratio, raw material price, and electricity cost) |
| Payback period | 22 to 30 months (optimized for delivery/pickup, shortened for night operations) |
VII. ESG and Eco-Friendly Status
- Packaging transition : Paper/PLA lids, recyclable labels, sleeve simplification → Simultaneous reduction in waste and costs.
- Transparency in the livestock supply chain : Origin and traceability systems, sustainable livestock farming (animal welfare and by-product resource utilization).
- Nutrition Facts : Standardized sodium/calorie labeling, recommended low-sodium options .
- Energy Management : Due to the long-term heating characteristics, improvements in boilers, insulation, and waste heat recovery are key.
Ⅷ. Risk Factors and Response Strategies
risk | influence | react |
|---|---|---|
| Livestock raw material prices and exchange rates | Rising costs, squeezing margins | Long-term and distributed procurement, alternative parts and mixed recipes |
| Rising electricity bills | Long-term rain forest process costs ↑ | High-efficiency equipment, heat loss prevention, cooking scheduling |
| Delivery quality (leakage/temperature) | Declining review and reorder rates | Double sealing, insulation pack, and separate packaging standards |
| Hygiene and safety | Claim/Suspension of Business Risk | HACCP Checklist, Sensor Logging, and Training |
| Brand saturation | Overlapping and cutthroat competition in commercial areas | Store opening regulations based on commercial district data and regional recipe differentiation |
Ⅸ. AI Prediction Loop (2025-2026)
characteristic | Δ(direction) | analysis |
|---|---|---|
| domestic demand | gentle + | Maintaining demand for value-for-money dining and late-night snacks, strengthening the winter peak season. |
| Delivery/Pickup Proportion | rising | Increase in reorders due to improved packaging stability |
| Raw material unit price (livestock) | High volatility | Exchange rate, feed price, and supply issues persist |
| Energy costs | Consolidation~Rising | Investment in efficient facilities is needed |
| ESG packaging conversion rate | rising | Local government/platform campaign linkage |
Ⅹ. Conclusion and Implications
- Success Formula : Standardized Broth/Seasoning Kit + Zero-Leakage Packaging + _AI Demand Forecasting·Reduced Energy Costs_ Determine Franchise Profitability.
- Brand Strategy : Go beyond “Gukbap = cost-effective” and differentiate yourself with low-salt, clear broth, and regional recipe storytelling .
- Supplier Opportunities : Expanding B2B demand for centralized broth, blood/offal preprocessing, insulation/sealed packaging , and high-efficiency boilers/hoods .
- Policy/ESG : Brands leading the way in packaging transitions, transparency of livestock history, and standardization of nutrition labeling dominate the Trust Index .
One-line summary:
The competitiveness of the noodle franchise for 25-26 years depends on “standardized broth supply + zero-leakage packaging + energy efficiency + low-salt/regional differentiation.”
