Lee Yeon-bok shuts down in shock over just 10,000 won... Jung Ho-young, Lee Sung-hoon, and Kim Hun clash in the final [Street Restaurant Fighter] [Comprehensive]

*This content was translated by AI.

Lee Yeon-bok tasted the bitterness of defeat due to a mere 10,000 won difference.

In the 11th episode of tvN's variety program "Street Restaurant Fighter" (directed by Lee Woo-hyung and Kim Man-hee), which aired on the 30th, an intense final showdown unfolded at Incheon Airport's morning market.

On that day, Jung Ho-young secured first place with three types of K-ttukbaegi dishes, while Lee Sung-hoon, who targeted a niche market with lightweight sandwich bundles and drink sets, rose to second place in sales. As the rule requiring real-time disclosure of cumulative star ratings just before closing time took effect, orders flooded into Lee Yeon-bok's restaurant due to its high rating, causing rankings to fluctuate wildly. Lee Yeon-bok launched a fierce chase with Chinese-style cold noodles topped with two abalones and Sanseon Jjamppong, engaging in an extremely close battle with third-place Kim Hun, trailing by only 19,800 won.

However, in the final settlement, ingredient costs proved to be the decisive variable, leading to a dramatic reversal. While Lee Yeon-bok rose to second place in rankings that factored in star ratings, rent, and promotional expenses—surpassing both Kim Hun and Lee Sung-hoon—the 1.46 million won spent on ingredients for a 300-portion volume assault became the stumbling block.

In contrast, Kim Hun, who meticulously managed costs to save on ingredient expenses, succeeded in overtaking with a mere 10,048 won difference, securing the miraculous ticket to the third-place final. This meant that Jung Ho-young in first place, Lee Sung-hoon in second, and Kim Hun in third advanced to the final, while Lee Yeon-bok, along with Hong Seok-cheon, Kim Ho-yoon, and Choi Sang-hyun, faced a disappointing closure. The eliminated Lee Yeon-bok concluded his challenge with warm remarks: "I've participated in many survival shows, but as each stage progressed, I found the upcoming missions increasingly interesting and fun."

Leaving behind the intense heat of the semi-finals, the long-awaited final match began at Jeonju Hanok Village, Korea's first UNESCO-recognized culinary sanctuary. The final mission to determine the ultimate winner involved operating a real restaurant called "Everyone's Shop," spanning approximately 35 pyeong (about 116 square meters). This represented the pinnacle of practical self-employment, requiring satisfaction of all customers regardless of age, nationality, background, or taste. Participants faced their ultimate test by overseeing every aspect of restaurant operations—from interior design and table procurement to hall service and customer interaction—going beyond mere cooking to announce a true battle of business acumen.

The three teams that reached the finals entered the head-to-head competition with distinct three-person, three-color store concepts. Top-tier Japanese cuisine chef Jung Ho-young, alongside Western cuisine master Song Hoon, opened "Stepbrothers Noodle Shop," prominently featuring handmade udon, pasta, and premium sushi. Dark horse Lee Sung-hoon from Jeonju presented seven-course meals 36 processes under the signboard "Son of Jeonju," offering them at a high average customer spend of 34,000 won per person. Data-driven strategist Kim Hun threw his winning card with "King's Pork Cutlet and Hamburg Steak from Seoul," leveraging popular, familiar menus and rapid turnover rates.

Each team's operational strategy diverged sharply from the start, sparking an exciting strategic battle. Jung Ho-young actively arranged tables to maximize turnover and hired two part-time workers to establish a stable service system. Lee Sung-hoon adopted an "all-or-nothing" strategy by limiting tables to nine while elevating hall service quality to focus on high-priced course meals. Kim Hun minimized labor and fixed costs by hiring one part-timer and arranging two-person tables separately, while also implementing a system where customers placed orders directly on order sheets to pursue speed.

The first target group opening the final round consisted of 32 chefs eliminated from "Street Restaurant Fighter" and 25 veteran food industry operators who had run businesses in Jeonju for an average of over 12 years. These individuals, possessing sharp culinary standards, flocked en masse to Lee Sung-hoon's restaurant, which featured high-end course meals. Chefs such as Edward Kwon, Kim Ho-yoon, and Hong Seok-cheon lavished praise on the lavish course lineup ranging from raw beef tartare to menchikatsu and sesame oil makguksu. Jung Ho-young also announced a stable start by instantly captivating foodie chefs like Jo Seo-hyung and Lee Yeon-bok with freshly made noodles and sushi of professional restaurant quality.

In contrast, Kim Hun, who aimed for mass appeal, faced difficulties in attracting attention from food industry experts with his plain menu of pork cutlet and hamburger steak, ultimately falling significantly behind in cumulative customer numbers. Although the initial fortunes of the three teams diverged sharply, there remained a counterattack card to win over diverse future customers including foreigners, university students, office workers, and families. Expectations are mounting for who will claim the ultimate championship trophy: Will Lee Sung-hoon, who sparked an early storm with his bold choice of course meals, maintain momentum? Or will Jung Ho-young's culinary expertise and Kim Hun's data-driven strategy lay the foundation for a reversal?

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*This content was translated by AI.