Developing Value-for-Money Products and Strengthening the Brand

「In addition to renewing the core menu at Ootoya Gohandokoro restaurants nationwide, we sold seasonal and limited-quantity menu items featuring seasonal ingredients under the theme “Dishes from Around the World.”」

「Regarding menu initiatives, the company sold the seasonal limited-time "Tropical Kitchen" menu featuring summer vegetables, along with quantity-limited menus such as "Domestic Eel Unaju" from Kagoshima Prefecture and "Large Fried Horse Mackerel" caught in the waters around Jeju Island. It also brought forward the launch of the "Charcoal-Grilled Fresh Saury Set Meal" by approximately 1 month, extending its sales period.」

「In its domestic directly operated business, the company sold quantity-limited menus each season featuring dishes from around the world to accompany meals, including Chinese, Asian, Japanese and Korean cuisine. It also sold Ootoya specialty "Charcoal-Grilled Fresh Saury Set Meal," the winter staple "Large Fried Oyster Set Meal," and the quantity-limited "Luxury Mixed Fried Set Meal" for the annual "Ootoya Set Meal Day" on 8 January.」

「In its domestic directly operated business, the company revised its core menu in July, adding numerous new dishes designed with customers' health in mind, and sold a limited-time "Asian Gourmet" menu and the 30,000-serving-limited "Large Fried Horse Mackerel Set Meal" and "Domestic Eel Unaju."」

「In its domestic directly operated business, the company sold the quantity-limited "Luxury Mixed Fried Set Meal" for the annual "Ootoya Set Meal Day" on 8 January, as well as quantity-limited menus as part of its "Korean Fair." It also sold a limited-time menu developed through an industry-academia collaboration focused on food loss and nutritional balance.」

「In its domestic directly operated business, the company sold an "Early Winter Recommendations" menu featuring winter vegetables, a seasonal limited-time menu featuring large fried oysters, and a quantity-limited menu featuring domestic Japanese Black Wagyu sukiyaki hot pot. In November, it also distributed "Ootoya New Rice Festival" coupons through the Ootoya app, sold Ootoya's "Manpuku Bag" lucky bags, aired television commercials and conducted various sales-promotion activities.」

「In its domestic directly operated business, the company revised its core menu in July and sold seasonal limited-time "Summer Vegetables" menus, a limited-time "Asian" menu, and the quantity-limited "Large Fried Horse Mackerel Set Meal" and "Domestic Eel Unaju," each limited to 10,000 servings.」

「To develop the Ootoya brand, the company worked on developing and trialing a new core menu, while also pursuing initiatives including enhancements to seasonal limited-time menus.」

「In its domestic directly operated business, the company sold popular past menu items on a rotating monthly basis as "Revival" Menus, along with seasonal limited-time menus featuring fresh saury and quantity-limited menus featuring domestic Japanese Black Wagyu sukiyaki hot pot.」

「In its domestic directly operated business, the company worked on menu lineups tailored to store locations, such as station-front sites and shopping centers, and revised its core menu in June. It also sold popular past menu items on a rotating monthly basis as "Revival" Menus, along with seasonal and limited-time "Asian" menus.」

「In its domestic directly operated business, the company revised its core menu and shortened serving times by simplifying store operations. It also sold popular past menu items on a rotating monthly basis as "Revival Menus," along with spring menus featuring "an abundance of seasonal vegetables" and summer menus promoting a "refreshing boost from lemon," among other seasonal offerings.」

「To further strengthen the brand and rebuild its product and menu strategy, the company worked on initiatives including enhancements to seasonal fair menus.」

「To further strengthen the brand and rebuild its product and menu strategy, the company worked on initiatives including the introduction of seasonal fair menus.」

「In the domestic company-operated business, amid the spread of COVID-19, we rolled out promotional menus including eel dishes such as 「宮崎県産うなぎのうな重」 in July, plum dishes under the 「からだすこやか」 theme in August, and limited-time mushroom dishes under the 「きのこを食べよう」 theme in September,」

「To further strengthen the brand and rebuild our product and menu strategy, we worked from June onward to roll out the new grand menu to all stores and introduce seasonal promotional menus.」

「In March 2021, we changed the grand menu.」

「In June, amid the impact of COVID-19, we shortened serving times by reducing the number of grand-menu items. In August, as dine-in traffic began to recover, we introduced pattern-based grand menus with different numbers and selections of items to meet the needs of each region and location. We also rolled out the 「大戸屋お惣菜セット」 takeout sets, which allow customers to choose side dishes and prepared foods at attractive prices, and a value-oriented boxed-meal series priced in the ¥600 range. From early October, we held a 「かきフェア」 oyster promotion featuring 「かきフライ定食」 made with oysters from Hiroshima.」

「In June, amid the impact of COVID-19, we shortened serving times by reducing the number of grand-menu items. In August, as dine-in traffic began to recover, we introduced pattern-based grand menus with different numbers and selections of items to meet the needs of each region and location. We also rolled out the 「大戸屋お惣菜セット」 takeout sets, which allow customers to choose side dishes and prepared foods at attractive prices, and a value-oriented boxed-meal series priced in the ¥600 range, as well as selling frozen foods, made with the quality unique to the company, at all 「大戸屋ごはん処」 stores.」

「In April 2019, we introduced a new grand menu embodying the concept of 「もうひとつの食卓」. In October of the same year, we revised the grand menu under the concept 「『いただきます』から、はじまる時間」, and also sold limited-time menus and seasonal desserts.」

「In April, we revamped the grand menu to embody the concept of 「もうひとつの食卓」. In October, we revised the grand menu under the concept 「『いただきます』から、はじまる時間」. We also implemented measures including sales of limited-time menus and seasonal desserts, and the introduction of a new points service.」

「In April, we revised the grand menu to embody the concept of 「もうひとつの食卓」. We also implemented measures including sales of limited-time menus and seasonal desserts, and the introduction of a new points service.」

「In April, we revised the grand menu to embody the concept of 「もうひとつの食卓」.」

「We also worked on detailed measures tailored to local characteristics, including the development of region-specific menus.」

「During the first 9 months of the fiscal year under review, in addition to revising the grand menu in July,」

「During the first half of the fiscal year under review, in addition to revising the grand menu in July,」

「In June, we revamped the grand menu and also worked to introduce seasonal products.」

「In June, we revamped the grand menu and also worked to introduce seasonal products.」

「In June, we revamped the grand menu and also worked to develop products emphasizing vegetables.」

「In Japan, we revamped the grand menu in July and worked to develop products offering good value that customers would accept, while pursuing further enhancement of the 「大戸屋」 brand.」

「We are also working to improve our products, including by revamping the grand menu in July.」

「We are also working to improve our products, including by revamping the grand menu in July.」

「We will pursue thorough quality improvements through in-store cooking, provide products that offer good value and balanced nutrition, and differentiate ourselves accordingly.」

「We revised the core menu and worked to develop products that offer good value and appeal to customers, further strengthening the OOTOYA brand.」