Korean · Multi-Daypart · Austin, Texas
Sŏn
The last true innovation in this era of hospitality.
THE EXPERIENCE
Seoul. New York. Texas.
Korean cuisine is multi-dimensional, so we built the menus to match. Morning ritual and late-night fire. Quick lunch in a dosirak box and a Michelin-starred dinner that changes with the season. Our lives in Seoul, New York, and Austin shaped every decision we make.
Culinary Program
Korean authenticity at fine dining execution. A point of view informed by a lifetime between Seoul, New York, and Texas. CIA training. Nearly a decade inside Jean Georges. A move to Texas to study barbecue and whole-animal craft. This is where it all converges.
Korean fine dining execution
Beverage Program
A Korean-Texan bar program spanning cocktails, soju, makgeolli, somaek, natural wine, and a non-alcoholic menu designed with the same rigor.
Coffee & Tea Program
Walk-up window. Seven days a week. The most beautiful drinks on your feed and the best cup of coffee in Austin — designed by a former top-ten barista in the country and built for speed, consistency, and volume. Specialty coffee, ceremonial-grade matcha, and visual specialty drinks that don't exist anywhere else.
OUR TEAM
Three Founders. One Vision.
D
Dominic Thomas
Former Merrill Lynch wealth management associate on a top-producing Texas team managing $3B+ in assets. Barron's & Forbes "Best in State" 2024-2025. Builds the financial models, stress-tests assumptions, and structures capital with institutional rigor.
B
Brandon Acuña-Cardona
A career highlighted by experience across leading hospitality operations in the country — Emmer & Rye, Coqodaq (Simon Kim / Cote), Inday NYC, and the Alinea Group. Former top-ten barista in the United States. Strategy consultant for Pullman Market (Silver Ventures / Pearl). A career's worth of paid tuition inside the best operations in the country — and the strategic mind to design something none of them ever considered.
J
Jun Shim
Seoul-born, CIA-trained. Nearly a decade inside the Jean Georges organization. Chef de Cuisine at Coqodaq — Simon Kim's Korean fine dining concept in NYC. A rare chef built by the speed, volume, and stakes of New York's most competitive kitchens and the rigor of Korea's culinary traditions — and captured by Texas.
THE OPPORTUNITY
An Open Market With Proven Demand
Korean fine dining restaurants in Austin
Fastest-growing cuisine category in American dining
Michelin stars awarded in Austin in the first two years of coverage
Of NYC's Michelin stars are Korean concepts
Austin has seven Michelin stars — all awarded within two years of the guide's arrival. The city didn't wait to prove demand for ambitious restaurants. It was already there. Yet there is not a single Korean restaurant operating at fine dining execution anywhere in the market.
The fastest-growing food city in America. The fastest-growing cuisine in American dining. Korean is no longer emerging — it's being recognized at the highest levels in every major market it enters, driven by global cultural momentum and a generation of diners who know what Korean cuisine looks like when it's taken seriously. Austin's trajectory and Korean cuisine's trajectory are on the same curve. Sŏn is the intersection.
THE OPERATING SYSTEM
A Tech Stack Isn't a Moat. We Built the Connective Tissue That Is.
Total Platforms
Categories
Hub Systems
Data Sources
Emergent Capabilities
Unified Data Layer
Data flows in from 18+ platforms via native sync, API scripts, and automation workflows into a single source of truth. Every operational metric, every guest profile, every labor insight — unified and queryable in real time.
9 platforms
Operations & POS
Core Spine
6 platforms
Guest & Revenue
Guest Data Spine
7 platforms
People & HR
Employee Lifecycle
4 platforms
Comms & AI
Voice Intelligence
4 platforms
Security & Access
Physical + Digital
5 platforms
Marketing & Brand
Brand Presence
10 platforms
Productivity & Data
Backbone
"45 commercially available platforms. Zero proprietary technology. The moat is that nobody in hospitality has ever wired them together — and the capabilities that emerge when you do are structurally impossible for incumbents to replicate."
REQUEST INVESTOR MATERIALS
FINANCIAL OUTLOOK
The Math Behind the Model
4
Dayparts
5
Services
1
Footprint
15+ hrs
Daily facility utilization vs. industry average of 5
$6.7M
Year 1 projected revenue
The margin lives in the gap between 5 hours and 15.
REVENUE ENGINE
Five Services. One Footprint.
5
Services
126
Seats
1
Footprint
15+ hrs
Daily Utilization
4
Dayparts
Daily, 7 days
Coffee
Walk-Up Window
Mon-Fri
Dosi QSR
Quick Service
Wed-Sun
Dinner
Full Service
Sat-Sun
Brunch
Full Service
Fri-Sat
Late Night
Bar Program
126 seats. Five distinct services. The facility works every hour the industry leaves empty.
Most restaurants fight for one seating. Sŏn fights for every hour.
SON VS INDUSTRY
Not Incremental. Structural.
Sŏn doesn't compete on the margins of the restaurant industry. It operates in a different category — one where multi-daypart utilization and integrated technology create structural advantages that single-concept operators cannot access.
Sŏn at Maturity
15+ hrs
Daily Facility Utilization
5
Services per Location
Industry Average
5 hrs
Daily Facility Utilization
1
Services per Location
The technology moat is 12-18 months for any competitor to replicate. By the time they wire together what we have already built, we will be two generations ahead.
INVEST IN SŎN
A $2.75M Investment Thesis
Request access to our investor materials — financial model and operational white paper.
Every dollar allocated across six categories. 200+ line items in the CapEx model. Three scenarios modeled from stress test to best case.
The full breakdown is in the materials.
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© 2026 Sŏn Restaurant Group. All rights reserved.
Austin, Texas — Opening 2027