Revitalizing Dining Operations through Revised Lunch Menus and a Medicinal Cuisine and Anti-Aging Fair
First written in FY2019-Q3. 5 of 8 entries say "Advanced", first in FY2020-Q2. Latest entry: FY2026.
The whole theme swung hardest in 2018: 1 of 6 companies on the "Worse" side.
8 other companies' latest entry also says "Advanced".
- FY2026AdvancedAnnual report
「In the grill division, we have promoted plans mainly through the web and worked to acquire new customers in addition to existing customers. We will further strengthen our ability to attract customers by reinforcing our concept, differentiating ourselves from other companies and using customer data.」
The company describes strengthening customer attraction in the grill division through web-based promotion, renewed emphasis on its concept, differentiation from other companies and the use of customer data. - FY2025AdvancedAnnual report
「In the grill division, we implemented a range of initiatives at each location, including detailed plan proposals and seasonal recommendations, to attract new customers.」
The grill division implemented location-specific plan proposals and seasonal initiatives to acquire new customers. - FY2025-H1AdvancedAnnual report
「In the grill division, we developed plans at each location early on as a measure for the summer season and worked to increase average spend per customer and secure profits by selling valuable products.」
It is stated that the grill division developed summer plans for each location and sought to increase average spend per customer and secure profits through the sale of valuable products. - FY2023-Q3RestatedAnnual report
「First, by strengthening our response on online media focused on the grill business and small gatherings and enhancing our plans, individual demand, particularly in the restaurant business, has begun to recover.」
Dining and restaurant revitalization through online initiatives targeting demand for grills and small parties, together with expanded plans, has continued. - FY2023-Q2ReframedAnnual report
「In response to rising prices for energy resources such as crude oil and for raw materials, we have reviewed the menu and revised prices since September 2022, working to improve the cost ratio.」
The description has expanded from stimulating demand through menu revisions and fairs to emphasizing price revisions and cost-ratio improvement in response to rising raw-material prices. - FY2020-Q3AdvancedAnnual report
「As a measure to revitalize the grill business, we held a fair themed around black ingredients said to be beneficial for anti-aging, titled "Shark Fin and Black Ingredients to Nourish the Body," and worked to strengthen instant online reservations.」
In addition to the existing menu revisions and fair initiatives, the company held a new fair themed around "black" ingredients and worked to revitalize the grill business and strengthen online instant reservations. - FY2020-Q2AdvancedAnnual report
「In the dining division, we revised the main menu in June at all but some locations. We narrowed the product range to make it easier for customers to choose, while improving the efficiency of work at each location to raise productivity. We held seasonal fairs and planned and proposed attractive offerings for customers, working to strengthen sales at each location.」
Specific initiatives are described for the existing menu revision and fair-based dining revitalization measures, including the June revision of the main menu, narrowing the product range, improving the efficiency of work at each location and holding seasonal fairs. - FY2019-Q3First statedAnnual report
「In addition, we revised the lunch menu and completely refreshed the range of lunchtime items. As a new initiative, we held a fair titled "Shark-Fin Hot Pot and Food to Nourish the Body," themed around medicinal cuisine and anti-aging, to differentiate it from our existing courses, revitalize the dining business and strengthen customer attraction.」
The revised range of lunch menu items and the fair themed around medicinal cuisine and anti-aging are described for the first time as initiatives to differentiate the business from existing courses, revitalize dining operations and strengthen customer attraction.