Strengthening the Product Appeal of Core Japanese Dishes

「As part of our efforts to enhance product appeal and brand value, our core format, 「まるまつ」, has continued to offer collaborative menu items featuring 「牛タン」, a branded product of Jinchu Co., Ltd. We have also expanded our menu of 「鰻」 processed at our own factory and worked to strengthen sales.」

「At our 「かつ」 format, we are also working to enhance brand value by continuing to offer collaborative menu items featuring Sangen Pork from Hirata Farm.」

「In April, the Group revised the core menu at "まるまつ," its main restaurant format, set appropriate prices in response to persistently high raw-material, energy and labor costs, and introduced numerous new and seasonal menu items, seeking to improve gross profit and average spend per customer and increase visit frequency by keeping customers interested.」

「In particular, at our core format, 「まるまつ」, we will work to strengthen the appeal of basic Japanese menu items, namely sushi, soba, and tempura, and aim to increase customer numbers by clearly differentiating ourselves from competitors.」

「To address increases in raw material prices, logistics costs, labor costs, and utility expenses, we revised the prices of certain menu items and implemented strict management of various costs and operational efficiency initiatives. As a result, profit margins improved and profit increased substantially year on year.」

「In April, the Group revised the core menu at "まるまつ," its main restaurant format, set appropriate prices in response to higher raw-material, energy and labor costs, and introduced numerous new menu items and daily lunch specials, seeking to increase gross profit and average spend per customer while encouraging repeat visits by keeping customers interested.」

「We also refreshed the menus and revised prices at existing formats, and worked to improve gross margin and average spend per customer by setting appropriate prices in response to soaring raw material costs.」

「We also refreshed the menus and revised prices at existing formats, and worked to improve gross margin and average spend per customer by setting appropriate prices in response to soaring raw material costs.」

「At our core format, 「まるまつ」, we revised the main menu in August to attract new customers, meet demand for takeaway, and improve gross margin by setting appropriate prices in response to food ingredients becoming more expensive each year.」

「In particular, at our core format, 「まるまつ」, we will work to strengthen the appeal of basic Japanese menu items, namely sushi, soba, and tempura, and aim to increase customer numbers by clearly differentiating ourselves from competitors.」

「At our core format, 「まるまつ」, we will strengthen seasonal menus that make use of 「旬」, the essence of Japanese cuisine, featuring bamboo shoots in spring, eel in summer, maitake mushrooms in autumn, and scallops in winter.」

「As product initiatives, the Group introduced autumn seasonal items from September, including Maitake Sero Gozen and Sanma Tatsuta-age Don, to strengthen its offerings by making use of the seasonal appeal of Japanese cuisine.」

「As product initiatives, the Group introduced summer seasonal items from July, including Chazame Sero Gozen and Unaju, to strengthen its offerings by making use of the seasonal appeal of Japanese cuisine.」

「As product initiatives, the Group revised its core menu from March and introduced spring seasonal items using seasonal ingredients, working to strengthen the appeal of its offerings, the foundation of the food-service business.」

「We are working to strengthen product appeal and satisfy customers by, among other measures, changing the preparation of white-fish fries, formerly 「まるまつ」's number-one product, to breading them in the restaurants.」

「As product initiatives, the Group introduced autumn seasonal items from September, including Maitake Sero Gozen and Sanma Tatsuta-age Don, to strengthen its offerings by making use of the seasonal appeal of Japanese cuisine.」

「As a product initiative, from July we introduced summer seasonal menu items, including green soybean rice and eel rice bowls, to enhance product appeal by making use of the seasonality of Japanese cuisine.」

「As product initiatives, the Group revised its core menu and introduced spring seasonal items starting in March, working to strengthen the appeal of its menu.」

「At our core format, 「まるまつ」, we will provide seasonal menus that reflect the seasons, a defining feature of Japanese cuisine, while introducing products with a homemade character and products incorporating regional dishes to strengthen product appeal.」

「In particular, at our core format, 「まるまつ」, we will work to strengthen the appeal of basic Japanese menu items, namely sushi, soba, and tempura, and aim to increase customer numbers by clearly differentiating ourselves from competitors.」