[EN] Gwangju News March 2020 #217

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39 vision. Making the leap from employee to business owner is daunting and fraught with difficulties, even more so when one is a foreigner. Crossing the entrepreneurial chasm successfully confers a number of advantages. As well, it is well understood (but perhaps underappreciated in Korea) that entrepreneurs and small businesses are the backbone of many a successful economy. Among the many challenges facing a foreign entrepreneur in Korea, Sekeres mentioned that the linguistic hurdles were among the most difficult to overcome and basically fully require the assistance of a native speaker. Sekeres has achieved a Level 4 on the Test of Proficiency in Korean (TOPIK), the notoriously difficult test that has caused even the most dedicated language learners to throw up their hands in frustration. But even Level 4, which means a person has little difficulty living life completely in Korean, is simply not enough for the highly specialized legalese and business terminology required to get a business off the ground. For these matters of acquiring and sorting out documents and licenses, Sekeres largely had to rely on the assistance of his wife, Kim Yun-oo. Kim had to take the lead when determining exactly what documents were needed and then figuring out what procedures and steps had to be followed. Mr. Sekeres and Mrs. Kim also got a lot of help from an unexpected source. The small business association in Gwangju called the Oesikeop-chungang-hoe (외식업중앙회) was indispensable and facilitated the entire process of opening the business. The small business association works on a membership basis and requires a monthly fee that is well worth it, according to Sekeres. The association helped make arrangements for virtually everything that was required, from the paperwork up to the physical inspections of the space.

put you in a box, limiting what you can do. Contracts and rules are always negotiable and often minor points and concessions are worth fighting for. One of the reasons I have never really considered opening up a business in Korea (besides my complete lack of business acumen, that is) is the daunting, tangled web of regulations and approvals that stand between an idea and a brick-and-mortar enterprise – or so I thought. Surprisingly, Sekeres explained that the process of obtaining the proper paperwork (i.e. a business licence) was actually quite streamlined and efficient. This was completely counter-intuitive to me and made the dense jurisdiction surrounding opening a business in Canada seem virtually draconian (e.g., you cannot open a hot dog stand without a slew of inspections and stamps of approval). Opening a business is no joke and requires copious amounts of work, but speaking to Sekeres made me realize that in Korea, it is not the buck-wild undertaking I thought it was.

The Author

William Urbanski, managing editor of the Gwangju News, has an MA in international relations and cultural diplomacy. He is married to a wonderful Korean woman and has myriad interests, but his true passion is eating pizza.

NIRVANA 너바나 13 Jiho-ro, Jisan-dong, Dong-gu, Gwangju 광주광역시 동구 지호로 13 Tue.–Thu., 6 p.m. – 1 a.m. Fri.–Sat., 6 p.m. – 2 a.m. 010-4699-2040

March 2020

For those who wish to open a business in Korea, Sekeres offers some additional advice: Try not to compromise on your vision of what is possible. Building owners, leasing agents, food and liquor supply companies, and other people you will have to rely on will all have their own ideas of what they would like you to do. Their cookie-cutter contracts as well as their terms and conditions will try to

Photographs courtesy of Nirvana.

www.gwangjunewsgic.com

Nirvana is now a licensed establishment, and one of the interesting things I found out is how the liquor distribution companies (which run the pickup trucks full of booze you have surely seen on the roads) try to force businesses into agreements that, while meeting most of their needs, allow little room for negotiation or customization of the product choices. This means that when looking for certain cocktail ingredients, Sekeres had to do a little more digging than expected, as his vision would not have fit into the “one size fits all” contract proposed by the companies.


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