Operation of the Grill Chef System and Introduction of Table Terminals

「At its yakitori izakaya restaurants 「備長扇屋」 and 「やきとりの扇屋」, the company continued working to improve the quality of core products and raise service levels. As part of redesigning its profit structure, it also pursued higher profitability through measures such as increasing seating capacity through renovations of existing stores.」

「At its yakitori izakaya restaurants 「備長扇屋」 and 「やきとりの扇屋」, the company has focused on improving the quality of signature items, yakitori and draft beer, and has worked to strengthen customer service, including by holding in-house contests to raise employee motivation and overall service levels. In addition, as part of its growth strategy, the company opened 「備長扇屋名古屋本店」 as a new flagship store in February 2025, with the aim of enhancing the brand image and attracting new customer segments.」

「At its yakitori izakaya restaurants 「備長扇屋」 and 「やきとりの扇屋」, the company improved the serving quality of core items such as yakitori and draft beer, maintained facilities to enhance customer comfort, and optimized controllable costs such as labor costs.」

「The company has also been converting stores to the 「炭火やきとりオオギヤ」 format to match the target customer base in each area, and to 「炭火焼干物定食しんぱち食堂」 in response to changing dining preferences.」

「In addition, to adapt to the business environment during and after the COVID-19 pandemic, we are promoting the conversion of stores into collaboration formats with food-driven concepts such as “Taiwan Mazesoba Hanabi” and “Nadai Unatoto,” as well as carrying out renovations of “Uoya Iccho” as a next-generation urban izakaya format, thereby strengthening customer attraction.」

「At its yakitori izakaya restaurants 「備長扇屋」 and 「やきとりの扇屋」, the company has improved the quality of items served by changing yakitori ingredients and preparation methods, and strengthened lunch operations and takeaway sales. It has also advanced the development of distinctive specialty restaurants centered on chicken and launched 2 formats, 「黄金拉麺　鶏のおかげ」 and 「鶏中華酒食堂　ヤンヤン飯店」.」

「At its yakitori izakaya restaurants 「備長扇屋」 and 「やきとりの扇屋」, the company has worked to update its renewal package through family-friendly interior designs, the installation of drink bars and the creation of takeaway counters. It has also launched 「扇屋　天」, a specialty chicken restaurant led by an Italian chef, and 「焼肉の扇屋」 as a pilot store in response to the growing trend toward individual dining.」

「At its yakitori izakaya restaurants 「備長扇屋」 and 「やきとりの扇屋」, the company has focused on basic quality, including careful selection of ingredients, stable staffing of grill chefs and improvements to its yakitori sauce. It has also worked to expand sales channels through active takeaway sales and the development of party menus for families.」

「The company has continued operating its grill-chef program, which is intended to improve charcoal-grilling skills, and has begun testing and introducing table terminals to strengthen customer service.」