Bonchon, Dallas' New Korean Fried Chicken Joint, Temporarily Closed Due to Popularity

Categories: Food News

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If you haven't made it yet to Bonchon, the Korean sports bar with the unbelievably sticky-sweet-spicy fried chicken, you're going to have to wait a little longer. The restaurant has only been open for a week, but today, via its Facebook page, management announced that they'll be shutting down temporarily because they were nowhere near ready for crowds that came in.

In our enthusiasm to bring Bonchon to Dallas, we failed to prepare for the sheer volume of orders that we have received. Our staff is trying their best, but they are still new and have literally been overwhelmed. The result has been inconsistent quality in our food and long wait times for our customers.

See also: Your First Look at Bonchon, Dallas' New Korean Fried Chicken Restaurant

Bonchon had a soft opening last week, and while a soft opening is supposed to be a relatively quiet trial-run period to make sure everything is in proper order for the grand opening, word of mouth can be a fickle bitch. No word on exactly when they will reopen but the post predicts they will only be shut down a few days while they hire and train additional staff.

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2 comments
ryanlsumner
ryanlsumner

i went while they were open.  The staff was horribly inexperienced.  They were trying their best, but just were not able to perform the job, and judging by their personalities, it probably just isn't the career for a few of these people.


they should have been prepared for this.  They could stay open if they'd only limit the seatings to fewer guests.  And start kitchen prep earlier (especially fried chicken) to make sure they weren't running 30-45 minutes behind with every order throughout the day.


Hopefully they hire professional, confident, experienced staff to take them forward. 

The_triplefake_Brandon_Eley
The_triplefake_Brandon_Eley

You call it word of mouth, I call it every other food blogger writing about how Bonchon is so good you'll jizz in your pants. 

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