Dining Brands Group operates an R&D center that consolidates the research and development efforts of its various dining brands.
The R&D center, with a total area of approximately 1,065㎡ (322 pyeong), includes four unique labs optimized for the characteristics
of each group’s dining brands to enhance expertise in menu development. The BHC Chicken Lab separates the formulation room
from the cooking room to increase efficiency and focus on sauce and powder development. Separate labs are also operated for
Outback and Super Dooper, as well as for Korean menu items, including those at Warehouse 43 and Keumam Halmae Sundaeguk,
to maximize expertise.
Dining Brands Group is creating a new food culture by focusing on its core competencies to develop products that satisfy
consumers, driven by the belief that ‘we won’t create anything unless it is new.’ Together with its R&D center, Dining Brands Group
will not only continue to introduce menus loved by consumers but also fulfill its responsibilities as Korea's leading comprehensive
restaurant company, striving to become a global restaurant company loved by people beyond Korea and around the world.