Development of Seasonal and Original Products and Dynamic Pricing

「For products and sales promotion, the Company launched seasonal products tailored to summer demand, along with new and limited-time products for each brand. Ikkakuya and Yamashita Honki Udon also worked with university seminars on joint product development.」

「We continued introducing seasonal and limited-time menus at each brand to create reasons for customers to visit. In particular, our core brands developed and sold refreshing products in response to the extreme heat and lingering summer heat, extended the sales periods of popular products, and encouraged existing customers to return through the revival of past menu items.」

「Each brand offers seasonal and other limited-time menus. At Ikkakuya, we introduced “Hiyashi Ichiro,” a new summer product replacing our previous hiyashi chuka, featuring a special beef-based soup topped with bean sprouts, cabbage and mayu, for a limited period from June through August. Due to its popularity, we decided to extend sales by 1 month. At Yamashita Honki Udon, we offered “Ganso Abura Udon,” a new udon category inspired by abura soba, from August through September and added it to the standard menu in October.」

「At the Ikkakuya brand, we have introduced seasonal limited-time products such as Shoyu Ichiro Ramen, Rich Seafood Tsukemen and Hiyashi Chuka from time to time. At Yamashita Honki Udon, we developed and sold a dessert called “Udonuts,” made by flavoring udon noodles with matcha, caramel nuts and other ingredients. We periodically change some products to keep customers interested.」