Diversifying products and menus to meet customer needs

「By responding to customers' diversifying needs, new food trends and changes in usage occasions, and continuously providing "new value," we will continue meeting customer needs.」

「Across the yakiniku, everyday dining and fast-food formats, as well as the izakaya format, we revised the menus, including product prices, between October and December last year.」

「Revise the menu, including the menu mix and product prices, and diversify food suppliers.」

「Meanwhile, to address rising labor costs, raw material prices, utility costs and other expenses, we are revising the menu, including the menu mix and product prices, and diversifying food suppliers, while also continuing efforts to further advance DX at our stores.」

「Meanwhile, in response to rising labor costs, raw material prices, utility costs and other expenses, we are revising the menu, including the menu mix and product prices, and diversifying food suppliers. As the impact of rising costs is expected to continue, we will continue implementing these measures.」

「The Group will continue to accurately identify customer needs, strengthen regular revisions to its standard menu and proposals for seasonal fair menus, and enhance existing products.」

「Against this backdrop, to address soaring raw-material prices and utility costs, the Group fundamentally reviewed its menu mix and selling prices and diversified ingredient suppliers. It also implemented various measures, including introducing new products and strengthening delivery, to respond to major changes in customer needs following the COVID-19 pandemic.」

「To respond to a rapidly changing operating environment, the Group implemented various measures, including capturing new demand through takeout and other channels, substantially reviewing its menu mix and pricing, and diversifying ingredient suppliers.」

「株式会社テンフォー, a delivery-pizza company operating 84 stores primarily in Hokkaido, maintained solid performance through various initiatives, including offering innovative new products such as Monster Pizza and reviving longstanding menu items.」

「At 株式会社壁の穴, which became a subsidiary through M&A in the previous consolidated fiscal year, the Group worked to improve customer satisfaction by collaborating with renowned chefs and reviewing ingredients, including tarako from Kojohama, domestically sourced clams and natural whitebait from Awaji Island. At 株式会社テンフォー, it introduced new products such as a Hokkaido–Mie collaboration pizza featuring Hanasaki crab and Matsusaka beef, while reviving popular legacy menu items. Each company focused on improving satisfaction among existing customers while acquiring new ones.」

「The Group believes these initiatives will generate further synergies within the Group and contribute to improved services and stronger products in the increasingly diverse food service industry.」

「At Heiroku Sushi in particular, the Group renovated 3 stores, including the Tagajo Nishiten store in August, and continued initiatives to differentiate its stores from competitors by staging distinctive events such as tuna-cutting shows, drawing on the skills of its sushi chefs, and offering locally sourced ingredients.」

「At 平禄寿司, its conveyor-belt sushi format, the Group newly opened 宅配寿司専門店 宅配平禄名取店, its third specialized delivery-sushi store, to expand its prepared-food business. Although it is a pilot store, it offers products ranging from standard items to authentic sushi served in traditional tubs at reasonable prices, catering to customer needs.」

「In the yakiniku business, the Group revised the menu in November at 肉匠坂井, its key focus this fiscal year, introducing new items such as the rare beef tenderloin skirt cut and hand-rolled vegetable sushi in response to growing health-consciousness. From 24 January, it also introduced limited-time recommendations including Mangalica pork, known as Hungary's national treasure, and chocolate-based desserts, and has continued to add new and seasonal menu items regularly.」

「In its fast-food and restaurant formats, the Group introduced a salad bar at 炭焼きハンバーグおむらいす亭新瑞橋店, a new format, resulting in increases in customer numbers and spend per customer, with sales reaching more than 160% of the previous year. This also helped reduce the labor cost ratio and improve profitability. Based on these results, おむらいす亭イオンモール倉敷店, which opened in October, also continued to perform well. In addition, all おむらいす亭 stores changed to hand-formed hamburgers and expanded their hamburger offerings, increasing new customer acquisition and overall sales.」

「At 虎ノ美羊, the Group created a format appealing to a broad range of customers by providing private rooms equipped with smokeless roasters, allowing customers to dine without concern about odors. It procured fresh lamb to preserve its flavor, including Hokkaido wine lamb and Australian raw lamb, and emphasized hand-cut preparation.」

「In its seafood izakaya format, the Group sought to attract customers by successively introducing fair menus centered on seasonal ingredients and offering raw oysters at the special price of ¥99.」

「At とりあえず吾平, its izakaya format, the Group introduced a revised standard menu with a stronger focus on meat dishes, winter special dishes in insert menus and ¥300 menu items at selected stores, with the aim of increasing customer visits. In particular, the ¥300 highballs were well received by customers.」

「At 平禄寿司, the conveyor-belt sushi format, the Group held 平禄の日 on the 6th of each month and introduced seasonal menus monthly, offering featured items such as horse mackerel and albacore tuna at ¥80 per 2 pieces, excluding tax. In its izakaya format, it introduced summer vacation and 秋穫祭 menus.」

「Alongside format improvements, the Group launched 「炭火ステーキ　坂井」 in Kyoto as a new format, drawing on its many years of expertise in the yakiniku business. The restaurant combines an atmospheric design inspired by historic Kyoto with steaks made from Japanese black wagyu beef grilled over binchotan charcoal, bringing out the full natural flavour of the beef and allowing customers to enjoy better-quality meat at its best.」

「In addition to providing sushi and products such as seafood rice bowls, the Group continued developing new menu items to meet increasingly diverse needs.」