“No Brand Burger Instead of Military Burgers”... SHINSEGAE FOOD Inc. Enters 35th Division Recruit Training Center
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- 2026-09-16 10:18:31
- Updated
- 2026-09-16 10:18:31
[Financial News] Franchise burgers will be introduced at a military base for the first time, replacing the so-called “military burgers” served to service members.
On the 16th, SHINSEGAE FOOD Inc. said No Brand Burger had entered a military base for the first time, expanding service members’ menu choices and improving their satisfaction with military meals.
SHINSEGAE FOOD Inc. has begun operating a No Brand Burger restaurant at the recruit training battalion’s dining facility at the 35th Division in Imsil County, North Jeolla Province. This is the first time a major franchise burger brand has partnered with Pulmuone Food & Culture to operate in a military food-service format.
A cooking and supply system tailored to the military food-service environment has been implemented to ensure stable operations. Service members can request meals in advance, and the menus are provided during dinner. The restaurant serves up to 250 meals a day.
The partnership was designed to expand service members’ meal choices and improve satisfaction with military food service. It will provide a dining option distinct from standard military meals, allowing service members with limited opportunities to experience restaurant brands to conveniently enjoy burgers within their base.
Based on its operating results at the 35th Division recruit training battalion, SHINSEGAE FOOD Inc. plans to expand customer access so that people can experience No Brand Burger through various channels in the future.
A SHINSEGAE FOOD Inc. representative said, “We began operating No Brand Burger at a military base in collaboration with Pulmuone Food & Culture to give service members opportunities to experience a variety of restaurant-style menus and improve their satisfaction with military meals.” The representative added, “We will continue to expand customer access through various partnerships and provide new dining experiences.”
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