Enhancing the competitiveness of a steak restaurant chain
First written in FY2017-Q1. 21 of 26 entries say "Restated". Latest entry: 2026-09-14.
No other company in this theme has enough history to compare yet.
- 2026-09-14RestatedEarnings
「We implemented measures including refurbishing stores to make them more attractive, reallocating human resources, revising the menu and reducing expenses.」
外食事業で店舗改装、人的リソース再配置、メニュー改定、経費削減を継続している。 - FY2027-H1ReframedAnnual report
「In the food service industry, inbound tourism and demand for large parties are contributing, but, as in the retail industry, the business is being affected by soaring raw material, packaging material and logistics costs, among other factors, and unstable operating conditions continue. Against this backdrop, the company implemented measures including renovating stores to make them more attractive, reallocating human resources, revising menus and reducing expenses.」
Specifically describes store renovations to make locations more attractive, the reallocation of human resources, menu revisions and expense reductions as measures to improve competitiveness and profitability in the food service business. - 2026-06-12AdvancedEarnings
「While affected by raw material costs and energy prices, we implemented measures including menu revisions, the reallocation of human resources and expense reductions,」
The Company specified menu revisions, the reallocation of human resources and expense reductions as measures taken in the food service business. - FY2026RestatedAnnual report
「In addition to the Outback Steakhouse restaurant business operated by ㈱オーエムツーダイニング, the company will implement measures to improve competitiveness and steadily develop the yakiniku restaurant business operated by ㈱雄和.」
Continues the policy of improving the competitiveness and developing the food service businesses, including Outback Steakhouse and ㈱雄和's yakiniku restaurant business. - FY2026-H1RestatedAnnual report
「Measures including menu revisions are being implemented in response to higher prices for raw materials, including domestically produced rice, and energy,」
Continues menu revisions in the food service industry in response to higher raw material and energy prices. - FY2025RestatedAnnual report
「In the food service industry, although demand is expected to increase, the company plans to maintain its longstanding emphasis on steady profitability, operate its steak restaurant and yakiniku and shabu-shabu chain businesses steadily while enhancing their competitiveness, and focus on developing new restaurants.」
Continues the policy of improving the competitiveness of the steak, yakiniku and shabu-shabu businesses and developing new restaurants while maintaining its emphasis on profitability in the food service business. - FY2025-H1RestatedAnnual report
「In the food service industry, inbound tourism and demand for large parties are contributing, but measures including menu revisions are being implemented in response to higher raw material and energy prices,」
Continues menu revisions in the food service industry as a response to higher raw material and energy prices, while inbound tourism and demand for large parties are contributing. - FY2025-Q1RestatedAnnual report
「In the food service industry, inbound tourism and demand for large parties are contributing, but measures including menu revisions are being implemented in response to higher raw material and energy prices,」
Continues menu revisions in the food service industry as a response to higher raw material and energy prices, while inbound tourism and demand for large parties are contributing. - FY2024-Q3ReframedAnnual report
「In the food service industry, recovery is under way as restrictions on activities have been eased, with inbound tourism and demand for large parties also contributing. However, measures including menu revisions are being implemented in response to higher raw material and energy prices, and the operating environment surrounding the business is expected to remain challenging.」
While describing the contribution from inbound tourism and demand for large parties following the easing of activity restrictions, it also indicates that the company will continue responding to higher raw material and energy prices, in addition to its existing menu revisions, as part of its efforts to improve competitiveness in the food service business. - FY2024-Q2RestatedAnnual report
「In the food service industry, recovery is under way as restrictions on activities have been eased, but measures including menu revisions are being implemented in response to higher raw material and energy prices,」
Continues to describe the policy of implementing menu revisions in the food service business in response to higher raw material and energy prices. - FY2024-Q1ReframedAnnual report
「In the food service industry, recovery is under way as restrictions on activities have been eased, but measures including menu revisions are being implemented in response to higher raw material and energy prices,」
Specifically describes menu revisions as a measure to improve competitiveness in the food service business in response to higher raw material and energy prices. - FY2022RestatedAnnual report
「We will implement initiatives to enhance the competitiveness of the Outback Steakhouse restaurant business operated by ㈱オーエムツーダイニング and steadily develop the business.」
Continues to describe measures to improve competitiveness and a steady development policy for the Outback Steakhouse restaurant business. - FY2021RestatedAnnual report
「We will implement initiatives to enhance the competitiveness of the Outback Steakhouse restaurant business operated by ㈱オーエムツーダイニング and steadily develop the business.」
The company continues to state a policy of enhancing and developing the competitiveness of its food-service business, particularly its steak restaurant business. - FY2020-Q3RestatedAnnual report
「In the food-service business, we have implemented initiatives to enhance competitiveness in both the steak restaurant chain business and the yakiniku and shabu-shabu chain business, including menu development and measures for unprofitable stores.」
Both food-service chains continue to implement initiatives to enhance competitiveness, including menu development and measures for unprofitable stores. - FY2020-Q2RestatedAnnual report
「In the food-service business, we have implemented initiatives to enhance competitiveness in both the steak restaurant chain business and the yakiniku and shabu-shabu chain business, including menu development and measures for unprofitable stores.」
Both food-service chains continue to implement initiatives to enhance competitiveness, including menu development and measures for unprofitable stores. - FY2020-Q1RestatedAnnual report
「In the food-service business, we have implemented initiatives to enhance competitiveness in both the steak restaurant chain business and the yakiniku and shabu-shabu chain business, including menu development and measures for unprofitable stores.」
Both food-service chains continue to implement initiatives to enhance competitiveness, including menu development and measures for unprofitable stores. - FY2019-Q3RestatedAnnual report
「In the food-service business, we have implemented initiatives to enhance competitiveness in both the steak restaurant chain business and the yakiniku and shabu-shabu chain business, including menu development, measures for unprofitable stores, and the joint development of large-format stores.」
Both food-service chains continue to implement initiatives to enhance competitiveness, including menu development, measures for unprofitable stores, and the joint development of large-format stores. - FY2019-Q2RestatedAnnual report
「In the food-service business, we have implemented initiatives to enhance competitiveness in both the steak restaurant chain business and the yakiniku and shabu-shabu chain business, including menu development, measures for unprofitable stores, and the joint development of large-format stores.」
Both food-service chains are implementing initiatives to enhance competitiveness, including menu development, measures for unprofitable stores, and the joint development of large-format stores. - FY2019-Q1RestatedAnnual report
「In the food-service business, we have implemented initiatives to enhance competitiveness in both the steak restaurant chain business and the yakiniku and shabu-shabu chain business, including menu development and measures for unprofitable stores.」
Both food-service chains continue to implement initiatives to enhance competitiveness, including menu development and measures for unprofitable stores. - FY2018RestatedAnnual report
「In the food-service segment, we will implement initiatives to enhance competitiveness in both the yakiniku and shabu-shabu chain business and the steak restaurant chain business, including menu and price revisions and store renovations, while」
Both food-service chains continue to implement initiatives to enhance competitiveness, including menu and price revisions and store renovations. - FY2018-Q3RestatedAnnual report
「In the food-service business, we have implemented initiatives to enhance competitiveness in both the steak restaurant chain business and the yakiniku and shabu-shabu chain business, including menu development and measures for unprofitable stores.」
Both the steak and yakiniku/shabu-shabu chains continue to implement initiatives to enhance competitiveness, including menu development and measures for unprofitable stores. - FY2018-Q2RestatedAnnual report
「In the food-service business, we have implemented initiatives to enhance competitiveness in both the steak restaurant chain business and the yakiniku and shabu-shabu chain business, including menu development and measures for unprofitable stores.」
Both the steak and yakiniku/shabu-shabu chains continue to implement initiatives to enhance competitiveness, including menu development and measures for unprofitable stores. - FY2018-Q1RestatedAnnual report
「In the food-service business, we have implemented initiatives to enhance competitiveness in both the steak restaurant chain business and the yakiniku and shabu-shabu chain business, including menu development and measures for unprofitable stores.」
Both the steak and yakiniku/shabu-shabu chains continue to implement initiatives to enhance competitiveness, including menu development and measures for unprofitable stores. - FY2017-Q3RestatedAnnual report
「In the food-service business, we will implement initiatives to enhance competitiveness in the steak restaurant chain business, while」
The company continues to implement initiatives to enhance the competitiveness of the steak restaurant chain, but no additional details are provided. - FY2017-Q2RestatedAnnual report
「In the food-service business, we will implement initiatives to enhance competitiveness in the steak restaurant chain business, while」
The company continues to implement initiatives to enhance the competitiveness of the steak restaurant chain, but no additional details are provided. - FY2017-Q1First statedAnnual report
「In the steak restaurant chain business, we will implement initiatives to enhance competitiveness, while」
The company states that it implemented initiatives to enhance the competitiveness of the steak restaurant chain, but the specific content of those initiatives is not identified in this disclosure.