[Edaily kim mi-kyung Reporter Kim Ji-woo] “I wanted to choose a job where I could reap results commensurate with my efforts.”

On the afternoon of the 28th of last month, at the Baekdabang Seowon Station branch in Sillim-dong, Seoul. Franchise owner Jo In-sung (31) was, just three years ago, an IT developer at a large corporation who worked with computers instead of coffee machines. Although he was a salaried employee receiving a steady monthly paycheck, he left his company in October 2023 to start his own café, driven by a desire to shape his own future.

“While working a corporate job guarantees a steady monthly paycheck, I felt it wasn’t quite enough to plan for the future. After all, we’re no longer in the era of lifelong employment, are we?” Mr. Jo said with a smile. “I wanted to try a job where I could increase my income based on my own efforts.”

In the domestic food service franchise industry, the number of “young business owners” like Mr. Cho—who are choosing to open their own shops instead of seeking employment—is on the rise. Starting a franchise, once viewed as a means of making a living after retirement, is now being embraced by young people as a new career path and business opportunity amid a tight job market and employment instability. According to the National Data Agency, the number of employed young people aged 15–29 fell by 196,000 in October compared to the same month last year, marking the 48th consecutive month of decline.

When this newspaper compiled data on the proportion of franchise owners by age group for major restaurant franchise brands, it found that owners in their 20s and 30s accounted for 36% of all Baekdabang franchisees. At BHC, the figure was 31%, and at Kyochon Chicken, 25.2%—meaning one out of every three to four franchisees falls into this age group. At Mega MGC Coffee, franchisees in their 20s and 30s accounted for approximately 40% of new stores (opened this year). At No Brand Burger, operated by Shinsegae Foods, the number of new franchisees in their 20s and 30s in the first half of this year doubled compared to the same period last year.

The change is even more pronounced when compared to five years ago. The proportion of franchise owners in their 20s and 30s at BHC more than doubled, rising from 10–15% in 2021 to 31% this year. The Korean cuisine franchise Bon I.F. also saw its proportion increase by about 1.5 times during the same period, from around 15% to 21.9%. BON I.F. stated, “The proportion of franchisees in their 20s and 30s has been steadily increasing every year.”

This trend goes beyond a mere fad; it demonstrates a shift in the career values of the younger generation. Young people are increasingly viewing franchise startups not merely as a means of making a living, but as another career option that allows them to increase their income through their own efforts and build management skills.

Another contributing factor is that young people with limited business experience can start a business with reduced initial risk by receiving support from the franchise headquarters. By leveraging the systems established by the headquarters—such as brand recognition, menu development, logistics, training, and operational manuals—they can minimize trial and error. The barrier to entry has also lowered as the number of stores that can be launched with relatively little capital, such as delivery- and takeout-only outlets, has increased.

Seo Yong-gu, a professor in the Department of Business Administration at Sookmyung Women’s University, noted, “Unlike in the past, when people were forced to start businesses out of necessity to make ends meet after losing their jobs during the foreign exchange crisis or financial crisis, today’s young entrepreneurs have a strong desire to earn more based on their own efforts and gain direct business experience, rather than working as employees.” He added, “The trend of young people venturing into entrepreneurship is likely to continue.”