A Value-Added New Format Centered on Griddle-Steak Offerings

「In addition to cooking videos and multilingual support to improve customer experience value, DX initiatives such as table ordering have been completed. We are providing training to enhance the cooking and service that should be delivered by people.」

「By making handmade mentaiko monjayaki the centerpiece of the menu and changing the exterior to prominently feature monjayaki, the company has significantly recovered performance by attracting new customer segments and gaining repeat customers.」

「As an additional service offering a sense of theater, including Parmigiano cheese risotto completed in front of customers, we have focused on product development and in-restaurant training so that people returning to restaurants after a long absence can fully enjoy the experience.」

「To provide an experience outside the ordinary and higher value-added offerings, we are also taking on the new challenge of creating a sense of theater, including handmade mozzarella made in the restaurant and Parmigiano Reggiano spaghetti finished in front of customers, while working to expand revenue.」

「Particularly among female customers and in drinking occasions, the rollout of new menus using raclette cheese and steak menus featuring beef and lamb has contributed to a recovery in customer numbers.」

「We opened 3 new restaurants, “こてがえし錦糸町店,” “こてがえし有楽町店” and “こてがえし柏髙島屋店,” while also closing unprofitable restaurants. We are developing steak dishes featuring rare cuts, such as kainomi sold by weight after customers view the uncooked meat and chateaubriand, which are difficult to experience at casual-dining restaurants, and have developed à la carte dishes that pair well with our extensive drinks menu.」

「“自家焙煎椿屋珈琲 新浦安店,” which had its grand opening as a new restaurant format in the second quarter, and “こてがえし 有楽町店,” a new format centered on teppanyaki steak and okonomiyaki where customers can enjoy a wide selection of alcoholic beverages」

「有楽町こてがえし has a different atmosphere from the existing ぱすたかん and こてがえし Group restaurants, with an interior inspired by a Ginza-style Japanese residence. In addition to a style in which dishes are cooked entirely in front of customers, it offers a wide selection of unusual sake and shochu, evolving into a restaurant where customers can relax at a more leisurely pace in the heart of the city. From a marketing perspective, the restaurant promotes itself with an eye-catching poster featuring the slogan “Steak from lunchtime.” This has attracted many customers who want to enjoy a special meal from lunchtime and those seeking higher value-added offerings, giving the new teppanyaki steak format a strong start.」