Menu initiatives, including the launch of new products

「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.」

「As part of its sales initiatives, the Group's main restaurant format, "まるまつ," continues to offer collaborative menu items using beef tongue, a branded product of 株式会社陣中, and is working to further improve customer satisfaction by expanding the number of menu items.」

「In July, the Group promoted sales of Unaju Bento at all "まるまつ" restaurants in line with the midsummer Day of the Ox. Early-order discounts were well received, enabling the Group to achieve sales volumes above its forecast.」

「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.」

「The Group's philosophy is to provide "safe, reliable, healthy and delicious meals" "at even better value." Based on this philosophy, it has pursued initiatives to differentiate itself from competitors, including menu initiatives involving new product launches, rigorous cleanliness standards and shorter service times, and will continue working to secure greater competitiveness.」

「At "まるまつ," the Group's main restaurant format, the Group introduced "Holiday Lunch," available only during lunchtime on weekends and public holidays, as a new initiative. By highlighting its value, the initiative created a reason to visit on weekends and public holidays, when customer numbers are particularly high, while easing kitchen-line congestion caused by concentrated orders. In July, the Group promoted sales of Unaju Bento at all restaurants in line with the midsummer Day of the Ox. This year, it newly introduced Double Unaju Bento, with 2 pieces of eel, aiming to increase average spend per customer while offering good value, and achieved sales above its initial forecast.」

「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.」

「In July, the Group promoted sales of Unaju Bento at all restaurants in connection with the midsummer Day of the Ox, working to capture takeout demand and secure sales.」

「In July, the Group promoted sales of Unaju Bento in all restaurants in connection with the midsummer Day of the Ox, seeking to expand and capture takeout demand. In August, its core restaurant format, "まるまつ," revised its core menu to attract new customers, respond to demand for takeout and improve its gross margin by setting appropriate prices in response to the year-on-year increase in food-ingredient costs.」

「Going forward, the Group will thoroughly establish an environment that prevents infection so customers can dine safely inside its restaurants, while actively pursuing its off-premises sales business, including bento delivery, to secure revenue and generate profit.」

「The Group will introduce set-meal menus with a homemade feel incorporating local dishes and the seasonal appeal of Japanese cuisine, strengthening its product offerings as well as takeout and bento menus eligible for the reduced tax rate.」

「Going forward, the Group will thoroughly establish an environment that prevents infection so customers can dine safely inside its restaurants, while actively pursuing its off-premises sales business, including bento delivery, to secure revenue and generate profit.」

「Going forward, the Group will thoroughly establish an environment that prevents infection so customers can dine safely inside its restaurants, while actively pursuing its off-premises sales business, including bento delivery, to secure revenue and profit.」

「In addition, as the spread of COVID-19 forced the closure of 3 unprofitable restaurants, temporary closures and shorter operating hours, the Group has worked to reduce expenses, including labor hours and rents, while expanding bento and takeout sales to secure revenue.」

「As product initiatives, the Group is working to strengthen seasonal menus that make use of "shun," the essence of Japanese cuisine, including bamboo shoots in spring, eel in summer, maitake mushrooms in autumn and scallops in winter, while also strengthening takeout products and bento menus eligible for the reduced tax rate.」

「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.」

「Returning to the principle that the food-service business is built on the strength of its offerings, the Group has worked to enhance its products. As part of this effort, it began serving Harako-meshi, a local dish from Watari, Miyagi Prefecture, at its Japanese-style restaurant "まるまつ" in December 2018.」

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

「The Group has worked to strengthen the appeal of its core Japanese dishes, including sushi, soba and tempura, enhance its customer service by welcoming customers, and improve its restaurants by creating bright, clean and pleasant dining environments.」

「Menu initiatives involving the launch of new products starting in March」

「The Group has pursued initiatives to differentiate itself from competitors, including launching new products, maintaining rigorous cleanliness standards and shortening service times.」

「Menu initiatives involving the launch of new products starting in March」

「Menu initiatives involving the launch of new products starting in March」

「Menu initiatives involving the launch of new products starting in March」