Turn flavor into your future. K-BOB turned viral corn dogs, twice-fried wings, and Krazy Wagyu burgers into one of Orlando's most-photographed restaurants — now we're handing the recipe to operators ready to build.
* Figures are from the 2026 K-BOB FDD, Item 19. This is not an offer to sell a franchise. Any such offer is made only by Franchise Disclosure Document (FDD).
After a trip to South Korea, founder Giovanni "Gio" Harris came home obsessed with Korean street food — and built a brand around it. He hand-painted the now-famous comic-doodle interior himself, earning K-BOB recognition as Orlando's "first doodle restaurant."
The food took off on TikTok and Instagram. Open late and built for delivery, K-BOB captured a craving the market was leaving on the table. Now the brand is opening its doors to franchise partners ready to bring that energy to new communities.
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K-pop, K-drama, and viral food content are driving demand for Korean flavors across the U.S. K-BOB sits right at the center of one of the fastest-growing categories in dining.
Open until midnight, K-BOB captures a high-margin daypart most concepts leave empty — bold, satisfying food long after the competition has closed.
A craveable, photogenic, travel-friendly menu performs exceptionally on third-party platforms, extending each location's reach well beyond its four walls.
The hand-illustrated doodle interior turns guests into brand ambassadors — built-in, organic social exposure most concepts pay dearly to chase.
Food-tour creators, influencers, and everyday fans already share K-BOB constantly. Franchisees inherit that content engine from day one.
A compact 2,100–2,500 sq ft format fits second-generation restaurant spaces — controlling buildout cost and speeding the path to opening.
The dishes lighting up feeds and food tours across Central Florida — Korean street food with K-BOB's signature, crave-first spin.
The made-for-camera cheese pull that made K-BOB famous — sweet, salty, and impossible to scroll past.
48-hour marinated short rib over rice with a runny fried egg — smoky, savory, and built to satisfy.
Build-your-own rice bowls topped with 48-hour marinated ribeye, pork belly, crispy chicken, and more.
Premium wagyu stacked with pork belly — the indulgent, oversized burger built for big appetites.
Korean sweet pancakes — Nutella-Oreo, cinnamon crunch, Fruity Pebbles — the dessert finish that keeps them coming.
Milk teas, lemonades, and boba cream chillers — a high-margin drink program that rounds out every order.
Franchisees don't start from scratch. K-BOB comes with the revenue programs, technology, and marketing engine already running in the flagship.
A built-in daypart driver running Monday–Friday, 2–5 PM, with proven $5 and $10 price points that pull traffic through the afternoon lull.
K-BOB Rewards is live through Toast — guests earn points on every order, unlocking member-only offers that drive repeat visits from day one.
An iOS and Android app for order-ahead, rewards, and exclusive promotions — a direct channel to your guests that most independents never build.
Food-tour creators and everyday fans already post K-BOB constantly. Franchisees inherit an audience and a proven playbook for K-pop and cultural tie-in promotions.
K-BOB is for hands-on, marketing-savvy operators who want to own a brand with energy — not another generic franchise. The ideal partner:
Submit the form and tell us about your market and experience.
We'll walk through the concept, the model, and answer your questions.
Dig into the numbers, territory, and terms with full disclosure.
Visit K-BOB, taste the food, and meet the team behind the brand.
Award your territory, secure your site, and open for business.
A snapshot of the estimated initial investment to open a single K-BOB location. Full details, including all fees and ranges, are provided in the Franchise Disclosure Document.
Estimated initial investment range per the K-BOB Item 7. Individual results and costs vary by market, site, and operator. This information does not constitute an offer; offers are made solely through the FDD.
