New Product Development and Automation and Efficiency Improvements in Manufacturing Processes

「We also worked to improve production efficiency by increasing commissary utilization, reducing material handling and shortening travel routes.」

「In the commissary division, we systematically manufacture OEM products for approximately 20 supermarkets, convenience stores and other companies, as well as chicken products for more than 40 spot customers, through close coordination with the sales division, maintaining high utilization. As a new business, we developed new flavors for in-house products such as karaage using local ingredients, regional specialties, seasonal ingredients and topical ingredients from across Japan, and conducted promotions using a wide range of ideas and approaches, contributing to sales growth.」

「As a new business, we are focusing on developing new flavors for chicken products centered on karaage, which accounts for a significant proportion of company-wide sales of commissary products. We are implementing promotional initiatives using a variety of ideas and approaches, including local ingredients, regional specialties, seasonal ingredients and topical ingredients from across Japan, achieving further sales to existing customers and acquiring new customers.」

「In the commissary business, we have maintained high utilization by strengthening coordination with the sales division, manufacturing OEM products for supermarkets, convenience stores and major restaurant ramen chains, and developing and standardizing chicken products using local ingredients, regional specialties and local delicacies from across Japan. As a new business, we have begun developing original in-house products.」

「At the commissary, closer coordination with the sales division has led to the successive launch of new karaage products. Drawing on our agility and information-gathering capabilities, we identify local ingredients, regional specialties and popular flavors from across Japan and develop high-quality products.」

「At the commissary, we captured recent demand for chicken products such as karaage, toriten, fried chicken and chicken steak. By focusing on developing original in-house products and strengthening sales activities, we steadily contributed to higher sales and plant utilization.」

「Strong ongoing demand for prepared foods, particularly karaage, in the food-to-go market has expanded sales of commissary products and lifted plant utilization. With safety and security as our top priorities, our karaage business has maintained transactions for standard products while developing new products featuring local specialties and popular flavors, securing adoption and customer support that have led to further sales expansion.」

「In the logistics and food processing business, utilization at Plants 1 and 2 has risen substantially as demand for commissary products has increased. The commissary produces three types of products: uncooked, prefried and deep-fried. As an OEM manufacturer, we meet customer requirements with a wide range of flavors and contribute to higher customer satisfaction by delivering quality exceeding expectations across all product types.」

「In the logistics and food processing business, utilization at Commissary Plant 2 has continued to rise, and production of cooked products has also increased steadily. For chicken, we are actively developing and proposing products centered on standard items, along with seasonal spot products and new products incorporating popular flavors. We are also moving toward a stable production plan for pork products.」

「However, operating profit was pressured by higher manufacturing costs resulting from increased fixed costs as Commissary Plant 2 moved into full-scale operation. As a result, the logistics and food processing business recorded sales of ¥4,862 million, up 14.8% year on year, and operating profit of ¥52 million, down 27.5%.」

「In the logistics and food processing business, we have achieved balanced, stable production at Commissary Plants 1 and 2, covering continuously produced standard products, spot products tailored to the season and newly developed products. We recognize that manufacturing costs will structurally decline as plant sales expand, and will pursue improved margins by achieving both sales growth and higher plant productivity.」

「In the fresh bakery business, we launched Halloween products including “Halloween Pumpkin” and “Ghost Black,” expanded our lineup with items such as “Stollen,” “Quincy (marron)” and “Purple Sweet Potato Danish,” and received favorable customer feedback. At the plants, we also reviewed work processes and worked to reduce expenses, improve quality and strengthen sales.」

「In the fresh bakery business, we launched fruit-based products including “Pine Danish” and “Raspberry Danish,” expanded our lineup with items such as “Chestnut Red Bean Bun” and “Rum Raisin,” and received favorable customer feedback. At the plants, we also reviewed work processes and worked to reduce expenses, improve quality and strengthen sales.」

「In the fresh bakery business, we launched seasonal products including “Quincy (pineapple)” and “Curry Naan,” expanded our lineup with items such as “Chiffon Cake (matcha and azuki),” and reviewed work processes at the plants to reduce expenses, improve quality and strengthen sales.」

「In the fresh bakery business, we launched Halloween products including “Halloween Pie” and sold Christmas products such as “Stollen,” “Panettone” and “Santa Bread,” which were well received. At the plants, we also reviewed work processes and worked to reduce expenses, improve quality and strengthen sales.」

「In the fresh bakery business, we launched seasonal products including “Pine Danish” and “Quincy (summer orange and mango)” in summer, and “Chestnut Red Bean Bun” and “Marron Kuchen” in autumn. At the plants, we also reviewed work processes and worked to reduce expenses, improve quality and strengthen sales.」

「In the fresh bakery business, the Company focused on developing seasonal products and improving existing products to gain support from a broad range of customers.」

「In the fresh bakery business, the Company launched well-received products such as “Imowassan” and “Apple & Cream Cheese,” expanded its range of French bread products, including “An Butter” and “Whole Potato Minestrone,” and worked to improve quality and strengthen sales while expanding its product range to earn customers’ loyalty.」

「In the fresh bakery business, the Company improved its well-received Quincy product and sold stollen during the Christmas season, while also launching a new winter version of Quincy with azuki beans, working to improve quality and strengthen sales.」

「In the fresh bakery business, the Company improved existing products such as the “Minoru” loaf and curry bread, worked to improve the quality of other existing products, and introduced a curry fair and sold cheese tarts as summer initiatives, seeking to meet customers’ diverse needs.」

「In the fresh bakery business, the Company focused on developing the new “Takumi” product and actively improving existing products, while working to strengthen sales of prepared-food products, including the well-received “sandwiches” and “Chicken Nanban Burgers.”」

「In the fresh bakery business, the Company developed products to improve product quality and expand its range in order to build awareness of the Alheim brand and enhance its brand image, launching 8 new products each month. During the third quarter, it also launched seasonal products, including Halloween-related items and stollen for the Christmas season, receiving broad support.」

「In the fresh bakery business, the Company launched at least 8 new products each month to enhance product quality and broaden its range, highlighting freshness to customers. It also actively improved existing products and promoted quality enhancements.」

「In the fresh bakery business, skilled bakers make and serve freshly baked bread by hand, while equipment introduced in certain processes has also improved productivity.」

「In the fresh bakery business, the Company revamped its brand name and corporate name to Alheim, meaning “Fairyland,” while focusing on proposing new products and continuing to improve existing products.」

「In the fresh bakery business, after revamping its brand name to Alheim, the Company focused on improving production efficiency and proposing new products, developing and launching many new products that received strong customer support, including the “Special Beef-Packed Curry Bread.”」

「In the fresh bakery business, the Company revamped its brand name to Alheim, meaning “Fairyland,” promoted its freshly baked, handmade bread baked in-store, improved its products, and sought to increase productivity through the introduction of equipment in certain processes.」

「In the fresh bakery business, skilled bakers make and serve freshly baked bread by hand, while equipment introduced in certain processes has also improved productivity.」

「The Company has continued to focus on proposing new products and improved versions of existing products. It has also sought to improve manufacturing efficiency and productivity by installing equipment such as cream-filling machines and automatic filling and forming machines.」