Development of meal-focused formats centered on daytime operations

「Together with 有限会社セイコーポレーション, which operates charcoal-grilled yakiniku restaurants and was acquired last December, we plan to develop a new business pillar by applying our expertise to meeting dining demand at suburban stores and remodeling existing stores.」

「Going forward, we will develop this into a new business pillar by applying our expertise to meeting dining demand at suburban stores and remodeling existing stores.」

「Going forward, while making improvements and stability at existing stores our main focus, we plan to expand the scale of our business through new stores designed to meet inbound demand.」

「Going forward, we will address the following challenges to increase corporate value. ③ Optimizing the concept portfolio. We have expanded our store network primarily through our core 忍家 concept. This concept was developed based on the idea that it could meet a broad range of food-service demand, but the operating environment was difficult during the COVID-19 pandemic due to shorter operating hours and restrictions on alcohol service. Going forward, we will cultivate core concepts with a stronger focus on dining and everyday use, pursue a more diversified business portfolio and strengthen our corporate structure to ensure sustainability.」

「Capital expenditures during the fiscal year included the conversion of 2 stores for the redevelopment of existing locations and the opening of 4 new stores to expand the concept portfolio.」

「○ Concept change: 1 store 赤から日立田尻店 → チェゴ日立田尻店 (Hitachi, Ibaraki Prefecture)」

「As a new concept store, we opened a location in a food court. We opened “池森そば生そばアレンジキッチン” ヒタチエ店 in Hitachi, Ibaraki Prefecture, and continued efforts to establish store operations with a small number of employees. ○ New openings: 1 store」

「Following the ramen and motsunabe concepts launched as new concepts in the previous fiscal year, we opened a 四〇屋 concept and began efforts to establish another new concept.」

「Following the ramen concept launched as a new concept in the previous fiscal year, we opened a motsunabe concept and began efforts to establish another new core concept.」

「In addition to converting stores, primarily suburban locations, to concepts including shabu-shabu, yakiniku and Japanese cuisine, we launched a ramen concept as part of our efforts to secure earnings amid the COVID-19 pandemic.」

「We opened “ふじ田下妻店” as the first suburban location of the ramen concept “ふじ田,” which opened in February this year, and are working to cultivate it as a new core concept.」

「We opened “ふじ田荻窪店” as the second location of the ramen concept “ふじ田,” which opened in February this year, and are working to cultivate it as a new core concept.」

「As demand for nighttime dining itself is in a very difficult slump, we plan to develop new ramen and Italian concepts and cultivate them as new core businesses.」

「We are converting stores, primarily suburban locations, to concepts including shabu-shabu, yakiniku and Japanese cuisine, as part of our efforts to secure earnings amid the COVID-19 pandemic.」

「We are converting stores, primarily suburban locations, to concepts including shabu-shabu, yakiniku and Japanese cuisine, as part of our efforts to secure earnings amid the COVID-19 pandemic.」

「Amid social conditions in which there is a strong emphasis on refraining from serving alcohol, we are shifting to developing concepts that meet demand for takeout and family dining. Going forward, we plan to enhance our menus and further strengthen these sales.」

「We will continue developing dining-focused concepts centered on daytime operations and not excessively dependent on alcohol sales.」

「Amid social conditions in which alcohol consumption is showing a stronger downward trend, we will continue developing dining-focused concepts that do not depend on alcohol sales.」

「Going forward, we plan to improve the performance of existing stores by converting them to dining-focused concepts and strengthening sales promotion with a strong focus on acquiring new customers.」

「The environment in which alcohol consumption is showing a stronger downward trend is expected to continue. Accordingly, we will develop a product mix that is not excessively dependent on this demand.」

「This concept was developed to correct the store mix’s high dependence on alcohol sales and to meet a broad range of food-service demand through an extensive, dining-focused menu. (“みんなの和食村” [Minna no Washoku-mura])」

「In order to correct the store mix’s high dependence on alcohol sales, we are converting stores to the “みんなの和食村” concept, which offers an extensive, dining-focused menu capable of meeting a broad range of food-service demand. The concept changes and store renovations implemented during the cumulative second quarter are as follows. ○ Concept changes: 14 stores」

「Accordingly, we developed the “Minna no Washoku-mura” format, with a rich menu offering designed to meet a broad range of dining needs.」

「Going forward, alongside strengthening the competitiveness of our existing formats, we will focus on developing dining-focused formats centered on daytime operations and aim to establish a format mix capable of meeting a broad range of dining needs.」