A time-efficient school meals model using B2C expertise
First written in FY2025. 16 of 20 entries say "Advanced", first in FY2026-H1. Latest entry: 2026-11-12.
1 other company's latest entry also says "Advanced".
- FY2026AdvancedAnnual report
「The company will thoroughly promote appropriate pricing and standardisation of store operations. It will also reduce labour costs by applying expertise from the B2C subscription business to the school meals business through the time-efficient school meals model and the use of AI and digital transformation.」
For the time-efficient school meals model, the company has added appropriate pricing, standardisation of store operations, deployment of B2C expertise, and labour cost reductions through AI and digital transformation as specific profitability improvement measures. - FY2026-H1AdvancedAnnual report
「To improve profitability, the company will thoroughly promote appropriate pricing and standardise store operations, including shift and ingredient management. It also intends to reduce labour costs by applying expertise cultivated in the B2C subscription business to the school meals business, through the time-efficient school meals model and the introduction of digital transformation.」
For the time-efficient school meals model, the company has added specific measures to improve profitability: appropriate pricing, standardisation of shift and ingredient management, deployment of B2C expertise, and labour cost reductions through digital transformation. - FY2025First statedAnnual report
「In this environment, the company aims to develop and implement a "time-efficient school meals model" that combines labour-saving operations with high added value by applying the expertise cultivated in its B2C subscription business to the school meals business.」
The company has introduced a new model that applies its B2C expertise in meal kits, product development and procurement to the school meals business, combining labour savings with high added value. It also reports results and effects including a maximum 50% reduction in cooking time and a maximum 22% reduction in total food and labour costs.