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When Ivan Orkin opened his first ramen shop in Tokyo back in 2007, he didn’t have a business manual, a franchising playbook, or even a solid plan for turning his passion into a global brand. What he did have was a clear vision, an unrelenting love for ramen, and an idea to create something different.
Fast forward to today, Ivan Ramen is not just a name in the New York City food scene; it’s a story, a brand, and now, a growing global franchise.
But building a franchise comes with a side of challenges, like maintaining consistency, managing costs, and protecting the authenticity that made you stand out in the first place. That’s exactly what Ivan, along with his Director of Operations, Chad Combs, is focused on. Together, they’re proving that scalable growth doesn’t have to mean sacrificing soul.
If you’re wondering how to take a cult favorite concept and grow it into a replicable, global brand without watering it down, keep reading. This is Ivan Ramen’s recipe for scalable franchise growth.
When Ivan Orkin imagined his first ramen shop, it wasn’t just about the food. Sure, he wanted it to be delicious, but he also wanted his space to feel like an experience. Ramen at that time was often seen as "guy food," served in dingy, no-frills shops. Ivan’s idea? Flip the script.
His vision was to create a space that was:
If you’ve watched Chef’s Table (Netflix fans, you know the vibe), you’ve probably seen Ivan’s story unfold. Or maybe you heard about his two-star New York Times review, a rare badge of honor for a ramen shop. These moments didn’t just put Ivan Ramen on the map; they became touchpoints for a brand built on personality, quality, and hospitality.
Scaling a business is no joke, and franchising? That’s another beast entirely. Many founders opt for external franchising firms, but Ivan and Chad took a different route. They believed in their ability to manage the process themselves.
Managing the franchise process internally allowed Ivan Ramen to maintain control over what really mattered:
But this decision wasn’t without its challenges. Learning on the go, reading countless industry resources, and consulting with trusted legal teams became part of the grind. Chad calls it "a deep, eye-opening process," but one that was necessary for their big-picture vision.
Franchising isn’t just about finding new spaces. It’s about setting up systems to keep things consistent while keeping profit margins healthy. Here’s how Ivan Ramen mastered the numbers game:
This system tracks food costs in real time, models profitability, and helps streamline operations. For instance, Ivan Ramen can quickly adjust recipes and food specs based on the exact cost of ingredients.
Instead of sourcing every ingredient locally (a logistical nightmare when scaling globally), Ivan and Chad partnered with co-packers who could standardize key components like broth and pork chashu. This ensures every new location gets quality ingredients that meet their specifications.
Spreadsheets are great for a single, independent shop. At a franchise level, though? It’s all about inventory, payroll integration, and real-time analytics. Ivan Ramen’s tech stack rivals that of much larger corporations, providing data-driven insights to franchisees and helping them make more informed decisions.
No detail is too small when it comes to preserving what makes Ivan Ramen great.
From the logos and artwork to the music playing in the background, everything is deliberately curated. And the real magic? It’s in their hospitality.
For Ivan Ramen, it’s not just about serving food; it’s about creating an experience:
Chad sums it up best: “The biggest myth about franchising? That quality has to suffer. With the right systems and time spent vetting partners, you can export the same level of quality anywhere.”
Scaling a brand like Ivan Ramen requires both heart and hustle. Here are the top takeaways from Ivan and Chad’s experiences:
Ivan Ramen’s journey is far from over. With plans to expand across the US, Europe and beyond, the brand continues to grow while staying true to its core values. Whether it’s the meticulous attention to detail, the unrelenting focus on hospitality, or the co-packed charshu that took 18 months to perfect, Ivan Ramen proves that scaling doesn’t have to mean selling out.
Thinking about franchising your business? Start where Ivan and Chad did—with vision, systems, and an unwavering commitment to quality. And who knows? You just might inspire future guests to flock in, asking, “Is Ivan here?”