4 Reasons RAKKAN Ramen Set to Dominate with Authentic Concept
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4 Reasons RAKKAN Ramen Set to Dominate with Authentic Concept

4 Reasons RAKKAN Ramen Set to Dominate with Authentic Concept

RAKKAN Ramen is heating up for aggressive U.S. growth.

With almost 30 locations coming in the U.S., RAKKAN Ramen continues to make its best-in-class presence known with plans to more than double its size over the next two years through franchising. The emerging brand aims to reach 100 locations signed by 2025.

Here are four reasons entrepreneurs looking for a high-return, low-risk business are embracing RAKKAN Ramen.

#1 Unmatched Authenticity 

Founded by Chef Ryohei Ito, RAKKAN Ramen got its start in Tokyo in 2011 as a four-seat ramen bar, with long lines soon forming outside the door. The casual brand, with six locations in Japan, opened its first U.S. location in Los Angeles in 2017, serving an authentic and flavorful ramen experience that health-conscious diners have come to crave.

The star of the menu is 100% plant-based broth. Unlike other ramen concepts, which use fatty, high-calorie, meat-based broths like tonkotsu, RAKKAN Ramen soups are created from high-quality vegetables like mushrooms and kelp, and RAKKAN’s original fermented seasoning, enhancing the soup’s flavor. And that’s not all. Along with vegetable and gluten-free noodles, the menu includes an extensive selection of appetizers and small plates such as crispy gyoza, shumai, karaage, sushi rolls, and steamed buns.

“Our menu appeals to all sorts of clientele, guests who are vegan, vegetarian, and meat eaters –there really is something for everybody,” says Timothy Nakamura, marketing coordinator for RAKKAN USA Franchise LLC.

#2 Built on Simplicity

Unlike other ramen concepts that use pork and chicken bones in their stock that can take more than 10 hours to prepare, RAKKAN Ramen’s plant-based broth takes just over one hour to cook while maintaining its rich flavor. The quick cook time and animal-derived ingredients mean lower food, labor, and capital investment costs.

For the franchise owner, the result is a hot, in-demand concept that’s easy to own and operate—mastered in only 15 days of training.

“We pride ourselves on our simple operations,” Nakamura says.

In addition to corporate training and on-site grand opening support, franchisees can count on comprehensive ongoing brand, marketing, and operational support.

#3 Flexible Footprint

Franchising since 2019, RAKKAN Ramen’s flexible footprint provides owners with the opportunity to choose the best location for their market. Typical restaurants range from 2,000 to 2,200 square feet in size.

“Our kitchens are nice and compact, which means there is a lot of space for dine-in restaurant seating,” Nakamura adds.

#4 Franchise Opportunity

With locations open in California, Nevada, Georgia, Colorado, Texas, and Illinois, RAKKAN Ramen has plenty of white space for aggressive growth.

“We are looking for franchisees that have experience in the restaurant business,” Nakamura says. “We are franchising in all 50 states in the U.S. and Canada. We’re really open to franchisees from around the globe.”

With the growing surge in popularity of Japanese food and increasing demand for healthy, authentic, and delicious plant-based fare, RAKKAN Ramen’s growth shows no signs of slowing down. Ready to get in on the ground floor of one of the hottest brands in franchising? Head to rakkanramen.com/franchise-information today.


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Published: February 10th, 2023

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