Barun Chicken announced on the 3rd that it will lower the consumer prices of some items and the supply prices for franchises on the 10th while completely overhauling its cooking methods to enhance customer satisfaction and promote mutual growth with franchises.
Barun Chicken decided to reduce the price of its representative menu items, 'Hot Brown Rice Crunch' by 1,000 won and 'Sweet Potato Cheese Ball' by 500 won.
In May, Barun Chicken had also implemented a continuous policy to alleviate consumer burden by lowering the price of its Baruchike (Barun Chicken Cake) by 2,000 won.
Barun Chicken also announced that it has prepared measures for mutual growth aimed at improving franchise revenue. The supply price for 'Sweet Potato Cheese Ball,' for which consumer prices have been reduced, will be lowered by 10.4% at the expense of the head office to guarantee franchise margins, and the cost of packaging chicken boxes and paper shopping bags will be reduced by up to 13.2% to lessen operational costs for franchises.
To improve menu quality, the cooking methods have also been revamped. The newly introduced Dip-batter cooking method uniformly coats the chicken in batter to prevent juice loss in hot oil. This allows for the preservation of juice while achieving a crunchier texture on the outside. Additionally, a method of secondary aging using 100% fresh domestic chicken has been implemented.