Food brings people together. It’s the common thread between all humans, allowing us to take a pause from our busy days, connect, and break bread together. San Francisco-based franchise, The Story of Ramen, has taken the comforts of the culinary arts a step further, celebrating the art of handcrafted ramen in a unique in-person cooking experience. The concept is nestled within the lucrative restaurant and food service industry — an industry forecasted to top $1 trillion in sales for the first time in history[1]. The Story of Ramen is in the thick of this powerful market, not only benefitting from the nation’s love of food, but from the ever-growing demand for new and exciting events and hands-on activities.
The Savory Journey Begins
The adventurous ramen-making phenomenon was officially kicked off in 2018 by Founder and Chief Experience Officer Manville Chan and is co-owned today with Jeff Parsons, Chief Marketing Officer. Born from a mutual love of cooking and the drive to share that passion with others, The Story of Ramen can trace its origins back to a hobby shared with strangers on Eatwith.com, an “Airbnb” type of site that offers dining experiences all around the world. It was here where the attraction of ramen-making as an experience became evident. Using his background in product management for SaaS companies, cloud computing businesses, and defense contractors, Chan carefully tested the new concept, working to perfect The Story of Ramen before moving into a commercial space. Today, The Story of Ramen has conducted over 4,000 classes and served over 52,000 customers!
An Innovative Cooking Franchise Concept Emerges
Thanks to non-stop growth and demand, The Story of Ramen graced the franchise marketplace with its presence just last year. Since its establishment, The Story of Ramen has seen much success, including weathering the pandemic by pivoting to virtual classes and expanding to multiple types of events over the years. Private parties, team-building events, ramen cooking classes, and advanced workshops are all part of its attractive low-competition repertoire. The company has made it incredibly easy for visitors to experience The Story of Ramen — they simply hop on the website and book through the proprietary software. Add-ons, such as sake or tea tastings, can be customized straight through the website, and adjustments, such as adding or subtracting attendees, can also be done online. The concept has streamlined its operations and has continued to thrive within a low-competition niche.
Entrepreneurs, Take Notice
The franchise encapsulates it all — proof of concept, a fully automated booking system, and hours that are typically unheard of in the foodservice industry. The systems in place make a well-oiled machine, allowing entrepreneurs to easily jump in for a simplified plug-and-play experience. A quick Google search of The Story of Ramen showcases the expansive online reach and brand recognition of the business — NBC’s California Live, ABC, The Knot, Thrillist, The San Francisco Chronicle, and Eater San Francisco, to name just a few. The brand also has an impressive and engaging social media presence — @thestoryoframen on Instagram boasts over 5,000 followers and nets nearly 20,000 impressions each month, with class attendees often sharing their own photos and videos of their experience. Entrepreneurs not only gain a fabulously innovative experience-based food concept, but they also gain an invaluable channel of predictable revenue thanks to advance payments from the majority of customers and a steady stream of ongoing support from Chan and Parsons. The franchise also features an in-depth training program, so anyone with an affinity for cooking and a bend toward hosting large groups of people could be an ideal fit.
As this up-and-coming gem continues to expand, the team is seeking franchisees from coast to coast to take the helm in sharing the unforgettable ramen-making experience with others. Learn more about The Story of Ramen by visiting https://www.ramenpartysf.com/franchise-with-us.
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[1] https://restaurant.org/research-and-media/research/research-reports/state-of-the-industry/