Improving food-service quality through annual event and seasonal-menu proposals
First written in FY2017. 9 of 13 entries say "Advanced", first in FY2021. Latest entry: 2026-08-14.
0 other companies' latest entry also says "Advanced".
- FY2026-H1AdvancedAnnual report
「The company also plans to organize new contests for prepared dishes, with the aim of improving the quality of meals provided and employee skills and motivation.」
The company has outlined measures to organize new contests for prepared dishes to improve the quality of meal services and employee skills and motivation. - FY2024-Q2AdvancedAnnual report
「In addition, activities at facilities for older adults, including event meals, have resumed, and the company has helped enrich residents' lives by proposing and providing a wide variety of menus.」
Following the easing of infection-control measures, various activities at facilities for older adults, including event meals, have resumed, and the company is advancing the proposal and provision of a wide variety of menus. - FY2024-Q1AdvancedAnnual report
「We are returning to an environment in which we can actively pursue employee knowledge and skills development, including by resuming confectionery seminars and in-person training that had been suspended since 2020.」
The resumption of Western confectionery workshops and in-person training has created an environment in which the company can resume activities to improve meal-service expertise and employee skills. - FY2023AdvancedAnnual report
「In addition to actively proposing event meals tied to seasonal occasions to the facilities it serves under contract, the company seeks to increase sales and provide value-added contract food services by having employees, led by team leaders, bring forward carefully developed menu proposals and holding discussion-based study sessions to improve employee motivation.」
The company is holding study sessions where participants propose event meals aligned with seasonal occasions and bring specific menu ideas, enhancing the added value of its meal services and employee motivation. - FY2023-Q3AdvancedAnnual report
「In addition to actively proposing event meals tied to seasonal occasions to the facilities it serves under contract, the company seeks to increase sales and provide value-added contract food services by having employees, led by team leaders, bring forward carefully developed menu proposals and holding discussion-based study sessions to improve employee motivation.」
In addition to proposing event meals aligned with seasonal occasions, the company holds discussion-based study sessions where employees bring forward specific menu proposals, seeking to increase the added value of contract food services and employee motivation. - FY2022-Q3RestatedAnnual report
「Meanwhile, the company sought to improve customer satisfaction by holding a range of events whose content was devised to ensure that customers could enjoy them even during the COVID-19 pandemic.」
The company continued efforts to improve customer satisfaction by holding events with content adapted to the infectious disease environment. Training sessions and cooking competitions were abandoned again due to concerns about new variants. - FY2021AdvancedAnnual report
「After a process of trial and error, the company was able to partially resume remotely the in-house training and workshops that had been postponed due to the impact of COVID-19, including cooking competitions, Western confectionery workshops and training for new graduates.」
The company partially resumed the postponed cooking competitions, Western confectionery workshops and new graduate training sessions remotely, continuing its personnel development initiatives. - FY2019-Q1RestatedAnnual report
「Going forward, the company will use its accumulated food service expertise in sourcing ingredients, developing menus, and organizing various events and functions to create added value in the meals it provides, differentiate itself from competitors and improve quality.」
The company continues its policy of using food service expertise in ingredient sourcing, menu development and responses to events and functions to increase the added value and quality of contract food services. - FY2018-Q1RestatedAnnual report
「The company uses its accumulated food service expertise in sourcing ingredients, developing menus, and organizing various events and functions to create added value in the meals it provides, differentiate itself from competitors and improve quality.」
The company continues to pursue measures to increase the added value and quality of contract food services through ingredient sourcing, menu development and responses to events and functions. - FY2017First statedAnnual report
「The company will also seek to improve the quality of contract food services by planning a variety of annual events and functions and continually making proposals that delight customers.」
The company first explicitly stated a measure to improve the quality of contract food services through planning and proposing annual events and functions.