Product Policy Prioritizing Value Over Price

「The increase in sales was attributable to the continued low-price strategy, improved customer attraction following store renovations, the expansion of stores with extended hours, the increase in the variety of summer products, and the sale of seasonal limited-time products.」

「In response to this year’s extreme heat, the company sold 7 cooling-oriented products, including “Hiyashi Chuka” and “Tsukemen,” as well as 3 limited-time products, including “Yamagata-Style Imoni Ramen.”」

「In the ramen business, the company developed seasonal products, including Hiyashi Chuka from April, as well as appealing products beyond its standard offerings. It renamed its dinner sets “Chinese Dining” and worked to increase sales after 15:00. In September, it revised its full menu while leaving prices unchanged.」

「In the ramen business, in response to rising temperatures in recent years, the company began selling standard summer menu items, including “Hiyashi Chuka,” from April. To address this summer’s prolonged heat, it broadened customer choice by selling refreshing products such as “Zaru Ramen,” “Mega Tsukemen” and “Nameko Tsukemen.” In September, it revised its full menu, adding “Garlic Butter Ramen” as a new product and bringing back “Stamina Ramen” as a revived product.」

「In the ramen business, the company revised its full menu in October, narrowed the price ranges for standard menu items, and strengthened its set-menu offering. It also reviewed the vegetable ratio in “Vegetable Tanmen” and launched 8 limited-time products on an ongoing basis: “Tsukimi Ramen,” “Garlic Butter Soy Sauce Ramen,” “Stamina Ramen,” “Jajangmyeon,” “Sesame Miso Ramen,” “Motsu Ramen,” “Zaru Ramen” and “Yuzu Salt Ramen.”」

「In May, the company revised its full menu. It reduced the number of menu items while increasing the number of set menus and introducing set pricing to enhance price appeal, which resulted in higher average spending per customer.」

「In the ramen business, the company continued narrowing its menu to standard items such as “Chinese Soba,” “Chinese Soba Premium” and “Gyoza Kiwami,” while launching limited-time products on an ongoing basis, including “Green Onion and Egg Chinese Soba,” “Vegetable Sesame-Sauce Green Onion and Egg Chinese Soba,” “Extra-Spicy Mala Tsukemen,” “Beef and Back-Fat Tsukemen” and “Hiyashi Chuka.”」

「The company will relaunch previously popular products, streamline store operations by narrowing the menu to standard items, increase average spending per customer through its menu mix, and revise the prices of certain products in consideration of higher store operating costs.」

「Amid this economic environment, the company continued promoting initiatives including the introduction of new products aimed at attracting customers outside lunchtime, further strengthening delivery and takeaway services, collaboration products and sales promotions with other companies, Christmas barrel sales at Kourakuen Karaageya, and sales promotions on each prefecture’s residents’ day. It also promoted its product strategy with product improvements and the re-establishment of product standards as its highest-priority issues, and revised its full menu and the prices of certain products.」

「The company promoted its product strategy with the improvement of products and re-establishment of product standards as its highest-priority issues, and revised its full menu and the prices of certain products.」

「The company promoted its product strategy with the improvement of products and re-establishment of product standards as its highest-priority issues, and revised its full menu and the prices of certain products.」

「In the fiscal year ending March 2023, the company also focused on product development and aimed to increase sales by improving CQS. Specific initiatives included improving its main products, ramen, gyoza and fried rice, re-establishing product standards, reviewing selling prices, and reviewing and narrowing its menu, thereby returning to the fundamentals of the food-service business in pursuit of its targets.」

「Despite the impact of restricted operations due to the spread of COVID-19, in the ramen business the company continued launching limited-time products in addition to the core menu items “Chinese Soba,” “Chinese Soba Premium” and “Gyoza Kiwami,” including “Kiden Ramen,” “Creamy Rich Chicken Paitan Ramen” and “Yuzu Salt Vegetable Ramen.”」

「In the ramen business, in addition to the core menu items “Chinese Soba,” “Chinese Soba Premium” and “Gyoza Kiwami,” the company launched limited-time products on an ongoing basis, including “Sesame Miso Chashu Ramen,” “Sangen Pork Miso Ramen” and a “Tsukemen Taste Comparison Set.”」

「In the ramen business, while retaining “Chinese Soba,” “Chinese Soba Premium” and “Gyoza Kiwami” as core menu items, the company launched limited-time products on an ongoing basis, including “Sesame Miso Chashu Ramen,” “Sangen Pork Miso Ramen” and a “Tsukemen Taste Comparison Set.”」

「In the ramen business, while retaining “Chinese Soba,” “Chinese Soba Premium” and “Gyoza Kiwami” as core menu items, the company launched limited-time products on an ongoing basis, including “Sakata Fluffy and Melty Wonton Ramen,” “Reduced-Salt (GABA) Soy Sauce Ramen,” “Sangen Pork Chashu Ramen” and “Year-End Chinese Soba with Yoro Beef Bowl from Yoronotaki.”」

「During the consolidated fiscal year, the company improved its core products “Miso Vegetable Tanmen” and “Salt Vegetable Tanmen” in pursuit of better taste. It also developed collaboration products with other companies, including “Hirata Bokujo Double Chashu Ramen” and “Sauce Katsudon supervised by Katsuya.” Research and development expenses for this business were ¥43.070 million.」

「In the ramen business, while retaining “Chinese Soba,” “Chinese Soba Premium” and “Gyoza Kiwami” as core menu items, the company launched limited-time products on an ongoing basis, including “Chili Oil Chicken Paitan Ramen with Baby Star,” “Staff Meal Rice Bowl,” “Hirata Bokujo Collaboration Double Chashu Ramen” and “Beef Bone Ramen with Roast Beef.” It also held the “Kourakuen Revival Celebration! Customer Appreciation Festival” twice, in November and December, and finished with sales and customer numbers both at 95.6% of the previous period.」

「In September, as part of a 65th-anniversary founding celebration, the company brought back several popular products from the past and introduced “Chinese Soba Classic” and “Gyoza Classic.” Cumulative existing-store sales from April through September 2019 were 105.6% of the previous period, while customer numbers were 102.6%.」

「In the ramen business, as part of its “Taste Revolution,” the company revamped the full menu at all stores and added “Chinese Soba Premium,” topped with 3 generous slices of melt-in-the-mouth chashu pork, and “Vegetable Gyoza,” made without meat, chives or garlic. It also introduced 3 types of “Gyoza Set Meals” offering value at lower prices. As a customer-focused initiative, the company changed to a clear pricing system by displaying all products at tax-inclusive prices. At existing stores, sales were 107.6% and customer numbers were 105.8% of the year-earlier period.」

「The company added new limited-time products, including “Red-and-White Ramen,” “Chocolate Ramen” and “Light Passage (Chinese) Soba,” and worked to increase customer visit frequency through various initiatives, including the launch of the Kourakuen app, an initiative supporting students preparing for entrance examinations, and collaborations with companies from other industries.」

「In the ramen business, under the 「味の改革」 program, we upgraded the core products 「あっさり中華そば」 and 「ギョーザ」 in pursuit of better taste, and launched 「鶏豚濃厚合わせダシ 新・極上中華そば」 and 「肉と肉汁あふれる新・餃子『極』」. We also added limited-time products such as 「苫小牧発 味噌カレーらーめん」 and 「野菜担担麺」, and worked to increase customer numbers and sales through events including 「つけめん食べ比べ」, 「幻のらーめん『㐂伝』復活」, 「幸楽苑ファン感謝祭」 and 「年越し肉中華そば」.」

「In the ramen business, under the 「味の改革」 program, we upgraded the core products 「あっさり中華そば」 and 「ギョーザ」 in pursuit of better taste, and sold 「鶏豚濃厚合わせダシ 新・極上中華そば」 and 「肉と肉汁あふれる新・餃子『極』」. We also regularly sold limited-time products such as 「台湾野菜まぜめん」, 「煮干らーめん」 and 「中華そばクラシック（Classic）」, working to improve customer numbers and average spend per customer.」

「As a new initiative to pursue better taste under the 「味の改革」 program, we upgraded the core products 「あっさり中華そば」 and 「ギョーザ」 and launched 「鶏豚濃厚合わせダシ 新・極上中華そば」 and 「肉と肉汁あふれる新・餃子『極』」. We also added limited-time products such as 「野菜たっぷり味噌つけめん」, working to improve customer numbers and average spend per customer.」

「In the ramen business, we focused on value and advanced a product strategy leveraging regional characteristics. We successively introduced regional products such as 「味噌野菜らーめん」 and renovated store exteriors and interiors in line with the product image at 84 stores, bringing the total to 284 stores at the end of the current consolidated fiscal year, with same-store sales at 99.7% of the previous fiscal year's level. We also added limited-time products such as 「ふかひれ姿煮らーめん」, the regional product 「ゆず塩野菜らーめん」 and reduced-sodium menu items, working to improve customer numbers.」

「In the ramen business, we focused on value and advanced a product strategy leveraging regional characteristics. We successively introduced regional products such as 「味噌野菜らーめん」 and renovated store exteriors and interiors in line with the product image at 84 stores, bringing the total to 293 stores at the end of the third quarter, with same-store sales at 101.9% of the previous fiscal year's level. We also added limited-time products such as 「棒棒鶏冷しめん」 and 「ふかひれ姿煮らーめん」, as well as reduced-sodium menu items, working to improve customer numbers and average spend per customer.」

「Continuing from the previous fiscal year, we successively introduced regional products such as 「味噌野菜らーめん」 and renovated store exteriors and interiors in line with the product image at 83 stores, bringing the total to 299 stores at the end of the second quarter. We also added limited-time products such as 「棒棒鶏冷しめん」 and reduced-sodium menu items, working to improve customer numbers and average spend per customer.」

「In the ramen business, we focused on value over price and advanced a product strategy leveraging regional characteristics. Continuing from the previous fiscal year, we successively introduced regional products such as 「味噌野菜らーめん」 and renovated store exteriors and interiors in line with the product image at 78 stores, bringing the total to 294 stores at the end of the first quarter. We also added limited-time products such as 「棒棒鶏冷しめん」 and reduced-sodium menu items such as 「減塩中華そば」, working to improve customer numbers and average spend per customer.」

「In the ramen business, we focused on value over price, divided our operating regions into 5 areas and advanced a product strategy leveraging regional characteristics. We successively introduced regional products such as 「味噌野菜らーめん」, made with a distinctive soup that brings out the full flavor of miso and prepared using a revised cooking method, and renovated store exteriors and interiors in line with the product image at 216 stores.」

「In the ramen business, we focused on value over price, divided our operating regions into 5 areas and advanced a product strategy leveraging regional characteristics. In particular, in Hokkaido and the Tohoku and Kanto regions, we successively introduced regional products such as 「味噌野菜らーめん」, made with a distinctive soup that brings out the full flavor of miso and prepared using a revised cooking method. We also renovated store exteriors and interiors in line with the product image at 162 stores, including 107 stores in the third quarter.」

「In the ramen business, we advanced a product strategy focused on value over price, successively introducing regional products such as 「味噌野菜らーめん」, made with a distinctive soup designed to bring out the full flavor of miso.」

「We advanced a product strategy focused on value over price, introducing the core products 「司らーめん」 and 「あっさり中華そば」, with enhanced flavor and richness, at all stores, while successively introducing regional products such as 「味噌野菜らーめん」 at test stores.」