From Street Food Stall to Scaling Food Brand: The JARU Story

JARU’s journey is a strong example of how a food business can start small, adapt under pressure, and grow into a recognised brand with national retail presence.

Founded in 2016 by Gunmoo Kim, JARU began with a simple idea: bring authentic Korean BBQ and kimchi to more people in Ireland. Originally from South Korea and a graduate of DIT’s Culinary Entrepreneurship programme, Gunmoo started the business by preparing food at home and trading at street-food markets across Dublin city centre. In those early years, JARU built its reputation directly with customers, working hands-on at his market stall and steadily growing a loyal following.

Alongside this market experience, Gunmoo explored other avenues to grow the business. JARU took part in the Local Enterprise Office Food Academy and later progressed through Enterprise Ireland’s New Frontiers Phase 2 programme. Those supports helped strengthen the foundations of the business and prepare it for the next stage.

A pivotal move in 2020

In February 2020, JARU joined Bridge Enterprise Centres and began using kitchen space at the Nutgrove campus. The timing was challenging. As Covid restrictions took hold and markets closed, sales dropped significantly.

Like many small food businesses, JARU had to adapt quickly. With access to kitchen space at Bridge Enterprise Centres, the business was able to continue operating and pivot to meal kits during a period of major disruption.

That practical support was matched by ongoing mentorship. Having a reliable base, flexible commercial kitchen space and business guidance helped JARU keep moving forward when conditions were at their most uncertain.

Building beyond survival

What began as a response to crisis became a foundation for long-term growth.

By January 2023, JARU had opened its first restaurant in Dublin city centre “SPACE JARU”. The brand also expanded into retail, with packaged kimchi now stocked in SuperValu. Today, JARU employs nearly 20 people.

Even with that growth, the business has stayed connected to the market roots that helped build the brand. JARU still takes part in selected food markets, including St. James’s Hospital and Baggot Street.

The role of Bridge Enterprise Centres

JARU’s story reflects what can happen when a strong founder, a clear product and the right support come together.

At Bridge Enterprise Centre, the support was practical and timely: commercial kitchen space, flexibility during a very difficult trading period, and mentorship that backed the business as it adapted and grew. For food businesses, especially in the early and scaling stages, that combination can make a real difference.

Looking ahead

From home preparation and street food trading to restaurant growth, retail listings and a seven-figure business, JARU has built an impressive path in less than a decade.

It is a story of resilience, ambition and steady progress, and one that shows how Irish food businesses can grow when they have the space and support to keep moving.