Product Differentiation and Enhanced Sales Promotion at Kyotaru
First written in FY2018-Q1. 12 of 14 entries say "Advanced", first in FY2018-Q2. Latest entry: FY2022-Q1.
No other company in this theme has enough history to compare yet.
- FY2022-Q1DroppedAnnual report
「Following the completion on 1 April 2021 of the transfer of all shares in 京樽 held by the company, with 1 March 2021 as the deemed disposal date, 京樽 was excluded from the scope of consolidation from the first quarter of the current fiscal year.」
The company transferred the business including 京樽's product differentiation and stronger promotional activities and excluded it from the scope of consolidation and reporting segments from the first quarter, so it no longer appeared as an ongoing group theme. - FY2021-Q3AdvancedAnnual report
「To address growing demand for takeout and delivery, the company enhanced takeout offerings across all business formats by selling Sushi Party Sets and, at Kaisen Misakiko, chirashi sushi toppings, while expanding the number of delivery-enabled stores to 94, an increase of 92 from the end of the previous fiscal year. It also ran a "Buy One, Get One Free" campaign. In its restaurant business, it introduced the EPARK reservation system to support reservations for dine-in and takeout.」
京樽 expanded its takeout offerings and increased the number of delivery-enabled stores by 92 from the end of the previous fiscal year to 94. It also introduced EPARK reservations. - FY2021-Q2AdvancedAnnual report
「To address growing demand for takeout and delivery, the company enhanced takeout offerings across all business formats by selling Sushi Party Sets and, at Kaisen Misakiko, chirashi sushi toppings, while expanding the number of delivery-enabled stores to 71, an increase of 69 from the end of the previous fiscal year. It also sold seasonal menus across all business formats featuring carefully selected ingredients from specified regions, including Shizuoka Prefecture straw-roasted bonito.」
京樽 developed specific takeout offerings and increased the number of delivery-enabled stores by 69 from the end of the previous fiscal year to 71. It also rolled out seasonal menus featuring carefully sourced ingredients. - FY2020-Q3AdvancedAnnual report
「Sales were ¥21.052 billion, up 3.6% year on year. The main factors behind the increase were firm same-store sales and an increase in the number of Kaisen Misakiko conveyor-belt sushi restaurants, which the company was actively opening mainly in central urban areas.」
At 京樽, the company expanded Kaisen Misakiko, takeout and restaurant promotions, and seasonal menus featuring seasonal ingredients, resulting in a 3.6% year-on-year increase in sales. - FY2020-Q2AdvancedAnnual report
「Sales were ¥14.310 billion, up 4.6% year on year. The main factors behind the increase were firm same-store sales and an increase in the number of Kaisen Misakiko conveyor-belt sushi restaurants, which the company was actively opening mainly in central urban areas. As sales initiatives, the company effectively implemented the Middle Roll Sale in its well-received takeout business, various "special occasion" sales for Hinamatsuri, Mother's Day and Father's Day, and the Honmaguro Festival and (Red Plate) ¥99 Sale in its restaurant business. As product initiatives, it sold seasonal menus featuring seasonal ingredients such as bonito and eel across all business formats. It also expanded sales of cooked rice and bento through internet sites. Segment profit increased 74.6% year on year to ¥331 million on higher sales.」
At 京樽, the company expanded Kaisen Misakiko, takeout and restaurant promotions, and seasonal menus featuring seasonal ingredients. Sales increased 4.6% year on year, and segment profit increased 74.6%. - FY2020-Q1AdvancedAnnual report
「As sales initiatives, the company effectively implemented the Middle Roll Sale in its well-received takeout business, various "special occasion" sales for Hinamatsuri and Mother's Day, and the Honmaguro Festival and (Red Plate) ¥99 Sale in its restaurant business. As product initiatives, it sold spring menus featuring seasonal ingredients such as bonito and sakura shrimp across all business formats.」
京樽 explained that continued promotional activities in both its takeout and restaurant businesses, spring menus and products featuring seasonal ingredients contributed to firm same-store sales and a 4.5% year-on-year increase in sales. - FY2019AdvancedAnnual report
「Sales were ¥27.323 billion, up 2.4% year on year. The main factors behind the increase were the rise in the number of Kaisen Misakiko conveyor-belt sushi restaurants, which the company was actively opening in the Tokyo metropolitan area, and firm same-store sales. In the takeout business, sales increased through stores combining 京樽 and Sushi Misakiko with strengthened Edomae sushi offerings, as well as through the well-received Middle Roll Sale and various "special occasion" sales.」
The combination of Kaisen Misakiko openings, co-located stores with strengthened Edomae sushi offerings and takeout promotions drove 京樽's sales up 2.4% year on year. - FY2019-Q3AdvancedAnnual report
「Sales were ¥20.319 billion, up 2.9% year on year. The main factors behind the increase were the rise in the number of Kaisen Misakiko conveyor-belt sushi restaurants, which the company was actively opening in the Tokyo metropolitan area, and firm same-store sales. In the takeout business, sales increased through stores combining 京樽 and Sushi Misakiko with strengthened Edomae sushi offerings, as well as through the well-received Middle Roll Sale and various "special occasion" sales. In the restaurant business, the company held the Honmaguro Festival, (Manager's Recommendation) ¥99 Sale and ¥39 Sale.」
Continued openings of Kaisen Misakiko restaurants, co-located stores with strengthened Edomae sushi offerings, and takeout and restaurant promotions drove 京樽's sales up 2.9% year on year. - FY2019-Q2AdvancedAnnual report
「Sales were ¥13.370 billion, up 5.8% year on year. The main factors behind the increase were growth in the number of stores, mainly through openings centered on Kaisen Misakiko, and firm same-store sales resulting from effective promotions including the Middle Roll Sale and various "special occasion" sales in the well-received takeout business, the Honmaguro Festival and (Red Plate) ¥99 Sale in the restaurant business, and the Ippachi Festival featuring a wider selection of ¥180 plates.」
At 京樽, the company continued its multiple promotional campaigns, strengthened its Edomae sushi offerings and differentiated its products through seasonal ingredients sourced from specified regions, while sales increased 2.4% year on year. - FY2019-Q1AdvancedAnnual report
「Sales were ¥6.958 billion, up 2.2% year on year. The main factors behind the increase were growth in sales from an increase in the number of conveyor-belt sushi restaurants, including Kaisen Misakiko, where the company was actively opening stores mainly in central urban areas, as well as firm same-store sales resulting from effective promotions including the Middle Roll Sale and various "special occasion" sales in the takeout business, the Honmaguro Festival, (Red Plate) ¥99 Sale and ¥39 Sale in the restaurant business, and the sale of spring menus across all business formats. In the conveyor-belt sushi business, the company differentiated its offerings by selling products made with seasonal ingredients sourced from specified regions.」
At 京樽, sales increased 2.2% year on year, while the company continued its multiple promotional campaigns, spring menus and differentiation through seasonal ingredients sourced from specified regions. - FY2018AdvancedAnnual report
「Sales were ¥26.695 billion, up 3.9% year on year. The main factors behind the increase were growth in sales from an increase in the number of conveyor-belt sushi restaurants, including Kaisen Misakiko, where the company had been actively opening stores since the previous fiscal year, as well as firm same-store sales resulting from effective promotions including the Middle Roll Sale and various "special occasion" sales in the well-received takeout business, the Honmaguro Festival and (Red Plate) ¥99 Sale in the restaurant business, and the Ippachi Festival featuring a wider selection of ¥180 plates.」
京樽 continued to differentiate its offerings through multiple promotional campaigns and seasonal ingredients sourced from specified regions, and sales increased 3.9% year on year. - FY2018-Q3AdvancedAnnual report
「Sales were ¥19.752 billion, up 4.4% year on year. The main factor behind the increase was growth in the number of stores, mainly through openings centered on Kaisen Misakiko. The company also effectively implemented promotions including the Middle Roll Sale and various "special occasion" sales in its well-received takeout business, the Honmaguro Festival and (Red Plate) ¥99 Sale in its restaurant business, and the Ippachi Festival featuring a wider selection of ¥180 plates, contributing to firm same-store sales. In the conveyor-belt sushi business, the company differentiated its offerings by selling products made with seasonal ingredients sourced from specified regions.」
京樽 explained that sales increased 4.4% year on year and that multiple promotional campaigns and differentiation through seasonal ingredients sourced from specified regions contributed to firm same-store sales. - FY2018-Q2AdvancedAnnual report
「Sales were ¥13.370 billion, up 5.8% year on year. The main factors behind the increase were growth in the number of stores, mainly through openings centered on Kaisen Misakiko, and strong same-store sales resulting from effective promotions including the Middle Roll Sale and various "special occasion" sales in the well-received takeout business, the Honmaguro Festival and (Red Plate) ¥99 Sale in the restaurant business, and the Ippachi Festival featuring a wider selection of ¥180 plates. In the conveyor-belt sushi business, the company differentiated its offerings by selling products made with seasonal ingredients sourced from specified regions.」
京樽 explained that sales increased 5.8% year on year and that multiple promotional campaigns and differentiation through seasonal ingredients sourced from specified regions contributed to firm same-store sales. - FY2018-Q1First statedAnnual report
「It also implemented the Hinamatsuri Fair and Middle Roll Sale in its well-received takeout business, as well as the Honmaguro Festival, Tuna Head Meat Fair and (Red Plate) ¥99 Sale in its restaurant business. These initiatives, among others, contributed to strong same-store sales. In the conveyor-belt sushi business, it differentiated its offerings by selling products made with seasonal ingredients sourced from specified regions.」
京樽 implemented promotional campaigns for both its takeout and restaurant businesses and began differentiating its conveyor-belt sushi business with products made from seasonal ingredients sourced from specified regions.