Father and Son Team Take On Greasy Fast Food With Simple, Healthy Meals
Less is more at Flame Broiler, a fast-casual restaurant that keeps its customers healthy and its franchisees happy.
The life of a traveling salesman is not a glamorous one. Young Lee knows this all too well. During the years Lee spent roaming the country as a life insurance salesman, he lived on countless fast-food meals in an effort to save both time and money. The greasy grub took a toll, and Lee found himself longing for the tasty, nourishing Korean dishes he grew up eating. So he took matters into his own hands, and in 1995, he created Flame Broiler, a quick-service restaurant offering healthy rice bowls with lots of veggies. He expected the original location in Fullerton, Calif., to be his first and last, but fans wanted in on the action, and Lee decided to franchise the business. Today the chain has nearly 200 locations, and Lee’s 25-year-old son, Daniel, has stepped in as marketing manager. The pair now work side by side to make sure Flame Broiler’s mission and message are clear to both customers and franchisees.
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