Maintaining Existing Outlets, Increasing Added Value and Developing New Formats in the Food-Service Business

「In the food service business, amid continued increases in raw material prices and logistics costs, we worked to pass on appropriate costs to prices and provide high-value-added services, while promoting more efficient restaurant operations. As a result, revenue was ¥731.681 million, an increase of ¥71.711 million, or 10.9%, from the same period of the previous year, while operating profit was ¥49.143 million, an increase of ¥4.318 million, or 9.6%.」

「We worked to pass on costs appropriately and provide high-value-added services in the restaurant business, while promoting more efficient store operations.」

「In the food service business, although we closed 1 restaurant during the previous fiscal year, sales remained strong as a result of higher average customer spending following menu revisions and increased transaction volumes in the food processing and logistics business.」

「In the food service business, although we closed 1 restaurant during the previous fiscal year, sales remained strong as a result of higher average customer spending following menu revisions and increased transaction volumes in the food processing and logistics business.」

「In the food service business, we will focus on maintaining same-store sales at izakaya-format restaurants and improving operational efficiency. We will continue to establish competitive restaurant formats by providing training to improve customer service and developing safe, reliable products that offer high value for money.」

「In the food-service business, the company opened a retro-modern izakaya combining the retro Showa era with contemporary trends.」

「The menu concept of the company's main format, Negima Sanzō, is a fusion of tradition and innovation. Centered on traditional Japanese food categories such as grilled skewers, simmered dishes, sashimi and tempura, the company introduces carefully selected original dishes every month to deliver high customer satisfaction through continuous evolution. For staff training, it uses a video manual management system to improve product quality and customer service. It is also focusing on developing new formats, including TERIYAKI, a bistro format targeting women, and Karaage no Meimon, a takeout-only format.」

「In the food-service business, the company continued operating under significant restrictions, including requests to refrain from serving alcohol and reduced operating hours, in response to the repeated declarations of states of emergency and quasi-emergency measures focused on urban areas. Since the state of emergency was lifted, personal consumption has shown signs of recovery. The company also launched a takeout format as a new initiative. As a result, it had 9 outlets at the end of the fiscal year.」

「As a response to the COVID-19 pandemic, the company opened a takeout-only outlet specializing in yakitori and fried chicken.」

「Although the state of emergency had been lifted, the food-service business reduced the hours of its izakaya outlets from 3 August through the end of the month in response to a request from the Tokyo Metropolitan Government. As a new initiative, it also began offering lunch and delivery at 2 izakaya outlets in May and delivery at a specialty katsukare restaurant in August, while working to prevent the spread of infection. Performance is recovering.」

「In the food-service business, the company temporarily closed its izakaya outlets and reduced their hours in response to the spread of COVID-19 and various requests from the government and local authorities. After the state of emergency was lifted, it tested lunch service at 2 izakaya outlets as a new initiative while working to prevent the spread of infection.」

「In the food-service business, the company strengthened sales efforts by pursuing advertising and promotions, including web advertising, and improving QSC.」

「The company will focus on maintaining sales at existing izakaya outlets and improving operating efficiency. It will continue working to establish competitive formats by collecting information on prime properties in the Tokyo metropolitan area, providing training to improve customer service and developing safe, reliable products that offer high value for their prices.」