High-value-added products using a central kitchen
First written in FY2016. 5 of 6 entries say "Restated". Latest entry: FY2019.
No other company in this theme has enough history to compare yet.
- FY2019RestatedAnnual report
「In the Japanese restaurant business, we will operate formats including 「八兆屋」 and 「長八」 to meet customers’ diverse needs, and develop high-value-added products by maximizing the benefits of a central kitchen model.」
We continue to pursue a policy of using the central-kitchen model to develop higher-value-added products. - FY2019-Q3RestatedAnnual report
「In addition, we continue to work to improve customer service by using central kitchens to reduce preparation work at restaurants and provide faster service.」
The company continues to use its central kitchen to reduce preparation work, provide faster service and improve customer service. - FY2019-Q2RestatedAnnual report
「In addition, we are working to improve customer service by using central kitchens to reduce preparation work at restaurants and provide faster service.」
The company continues to use its central kitchen to reduce preparation work, provide faster service and improve customer service. - FY2019-Q1RestatedAnnual report
「We are also focusing on using the central kitchen to reduce preparation work at stores, provide faster service and improve customer service.」
The company continues to use its central kitchen to reduce preparation work, provide faster service and improve customer service. - FY2017RestatedAnnual report
「We will develop high-value-added products by maximizing the benefits of a central kitchen model.」
The company continues its policy of developing high-value-added products using its central kitchen. - FY2016First statedAnnual report
「We will develop high-value-added products by maximizing the benefits of a central kitchen model.」
The company describes initiatives to use its central kitchen model to develop high-value-added products.