search.noResults

search.searching

saml.title
dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
Seoul food Doug Williamson discusses his new venture: Stickbug – “Seoul in a bowl”!


OK Doug, what precisely is Stickbug? It’s a very interesting name. A ‘Stickbug’ is an affectionate name that describes those with a fondness for eating food with Chopsticks. Our distinct logo visually enforces our culinary style, while our trading statement, ‘Seoul in a Bowl’ connects strongly with our audience. People are intrigued by the name, which was the goal. It’s a conversation starter, and once we explain the rationale for the name Stickbug, people quickly warm to it. The name gives us great bandwidth to expand our offer and is easy to remember. These are the building blocks to a great brand, in my opinion. We felt the name and strapline best defined our target audience and the authenticity of our offer: Korean street market food… in a bowl.


So why Korean? it’s a big shift from coffee! The coffee business has been extremely good to me, but coffee is oversubscribed, especially in the UK where one can get an amazing cup of coffee virtually anywhere. What was once a simple business has become overly complex


92


because one cannot survive on selling coffee, desserts, and pastries alone. Many coffee shops are having to adopt and expand their food offer, which complicates the model and takes the fun out of the business, in my opinion. I’ve been a huge fan of Korean food


since the mid 1980s, when my father introduced me to Korean BBQ and kimchi. The problem, however, is that most, if not all Korean establishments are full-service restaurants. With Stickbug, we set out to solve that problem by creating a delicious, diverse, and simple offer that can be prepared without the need for chefs, fryers, griddles, stoves, and expensive extraction and fire suppression systems. nyone with experience in franchising understands the importance simplicity plays in the scalability and successful expansion of a concept, and this is particularly true today, where costs are rising and recruiting quality staff members is difficult. Our margins are incredible and the business is simple to operate too. It’s okay to have fun in business, and that’s our mission for Stickbug.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95