Centralizing Cooking Operations and Improving Productivity Through a Central Kitchen
First written in FY2019. 2 of 4 entries say "Advanced", first in FY2022. Latest entry: FY2024-Q3.
1 other company's latest entry also says "Advanced".
- FY2024-Q3AdvancedAnnual report
「In preparation for expanding the number of stores, we transferred the Ueda Plant in Tenpaku-ku, Nagoya, in February 2024 and opened the new Toyokawa Plant central kitchen in Toyokawa, Aichi Prefecture. This will increase production capacity while also improving productivity within the stores.」
The opening of the Toyokawa Plant moved the increase in production capacity through use of the central kitchen and improvements in store productivity into the implementation stage. - FY2023RestatedAnnual report
「In addition to strengthening the central kitchen as the stores' back-office operation, we will enhance its technology and utilisation rate with a view to selling souvenirs and products through our e-commerce site.」
The company continues to strengthen the central kitchen as a back-office operation for the stores and use it for souvenir and e-commerce sales. - FY2022AdvancedAnnual report
「In addition to strengthening the central kitchen as the stores' back-office operation, we will enhance its technology and utilisation rate with a view to selling souvenirs and products through our e-commerce site.」
The company stated that it plans to strengthen the central kitchen as a back-office function covering not only store productivity improvements but also souvenir and e-commerce sales. - FY2019First statedAnnual report
「Currently, approximately 32% of food preparation, measured by procurement value, is handled by the central kitchen. To improve productivity at the stores, we need to increase this ratio.」
Starting from a central-kitchen preparation ratio of approximately 32%, the company plans to increase production at the central kitchen and improve store operations.