KimBap Station is a quick service casual restaurant that specializes in KimBap, a Korean Soul Food, founded in 2023.
KimBap Station was founded by Samuel Yunse Han, who has over 12 years of experience as an Asian Food Chef with over 15 years of restaurant management experience as an owner.
The main menu items at KimBap Station include convenience foods such as Korean KimBap, Tteokbokki, and Korean Fried Chicken.
The menu may be changed depending on the characteristics of the location, but KimBap, especially vegetarian KimBap, will be the main menu item at KimBap Station.
KimBap Station plans to operate franchise restaurants by introducing a new concept of kitchen, Smart Kitchen.
In the Smart Kitchen, robots will make most of the food, including robots that make and cut KimBap, robots that make Tteokbokki, and robots that make Korean Fried Chicken.
This process of making food using Robots is a major difference from traditional restaurants, and this automation will generate much more profit.
We are planning to open two locations in Manhattan, two in Brooklyn, and one in Queens by mid-2024.
Samuel's career as a chef began in 2011 with the opening of CornerSushi, a restaurant in White Plains, New York.
CornerSushi quickly gained a reputation as a popular Sushi Restaurant in the area. The restaurant also began offering "Chef On-Site" service to corporations and universities, such as IBM, Mastercard, SUNY Purchase, and Sacred Heart University. This service was very innovative at the time, and it was widely used by businesses, schools, and individuals.
In addition to its regular business, CornerSushi also offered sushi station services for private events, such as weddings and birthday parties. These services helped to further the restaurant's reputation.
CornerSushi also offered Kosher-style sushi to meet the needs of Jewish communities. The restaurant offered a variety of Kosher Sushi options, including Glatt Kosher.
After the pandemic, Samuel plans to open a few KimBap Station locations in NYC. KimBap is a popular Korean Soul food that Samuel believes has the potential to become more mainstream in the United States.
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