Development of a Small-Format Japanese Restaurant Concept
First written in FY2020. 5 of 9 entries say "Advanced", first in FY2022-Q1. Latest entry: FY2025.
5 other companies' latest entry also says "Restated".
- FY2025RestatedAnnual report
「To meet diversifying customer needs and usage occasions, the Japanese-style food-service division is developing high-value-added products and expanding through the development and opening of small, community-focused stores and other locations, while building a new Japanese-style food-service business model.」
The company continued building a community-focused small-store format, high-value-added products, and a new Japanese-style food-service business model. - FY2023AdvancedAnnual report
「In response to growing demand for enjoying an izakaya experience close to home with people close to them, the company opened "Yasai Maki-kushi Yachiya," a new format developed as a small store within walking distance of residential areas.」
The company opened "Yasai Maki-kushi Yachiya" as a small store within walking distance of residential areas, giving concrete form to a community-focused Japanese-style food-service business model. - FY2023-Q3AdvancedAnnual report
「In response to growing demand for enjoying an izakaya experience close to home with people close to them, the company opened "Yasai Maki-kushi Yachiya," a new format developed as a small store within walking distance of residential areas.」
The company opened the new-format "Yasai Maki-kushi Yachiya" as a small store within walking distance of residential areas, giving concrete form to a community-focused Japanese-style food-service business model. - FY2023-Q1RestatedAnnual report
「The company continued selling takeaway products, including "Izakaya at Home," which allows customers to easily enjoy seasonal Japanese dishes at home, while developing new operating styles centered on soba products and charcoal-grilled dishes.」
The company continued developing new operating styles in the Japanese-style food-service division, including takeaway products such as "Izakaya at Home," soba products, and charcoal-grilled dishes. - FY2022-Q3AdvancedAnnual report
「The Japanese-style food-service division continued takeaway sales while developing new operating styles centered on charcoal-grilled food and soba products.」
The Japanese-style food-service division continued takeaway sales while developing new operating styles, including charcoal-grilled food and soba products. - FY2022-Q2AdvancedAnnual report
「The Japanese-style food-service division, which operates Japanese-style restaurants, developed new takeaway products such as "Izakaya at Home" and began using delivery services, while placing further emphasis on takeaway sales. It also developed new operating styles, including the Japanese-style café "Hachō Karyō" and charcoal-grilled food, and advanced initiatives for the post-COVID-19 period.」
As initiatives for small-format Japanese-style food-service locations and the post-COVID-19 environment, the company developed "Izakaya at Home" and began using delivery services. - FY2022-Q1AdvancedAnnual report
「The Japanese-style food-service division, which operates Japanese-style restaurants, has been placing further emphasis on takeaway sales by developing new takeaway products such as the "Spring Celebration Hors d'oeuvre" and "Spring Tea Sweets BOX" and preparing to begin using delivery services. It has also been developing unique products and operating styles for individual stores, such as Japanese-style cafés and charcoal-grilled food, as new initiatives leading into the post-COVID-19 period.」
In connection with building a Japanese-style food-service business model, including small-format locations, the company developed new takeaway products, prepared for delivery services, and developed unique formats and operating styles such as Japanese-style cafés and charcoal-grilled food. - FY2021RestatedAnnual report
「To meet diversifying customer needs and usage occasions, the Japanese-style food-service division is developing high-value-added products and expanding through the development and opening of small, community-focused stores, while building a Japanese-style food-service business model suited to the COVID-19 and post-COVID-19 environment.」
The company continued developing and opening small Japanese-style food-service locations and building a Japanese-style food-service model suited to the COVID-19 and post-COVID-19 environment. - FY2020First statedAnnual report
「The company has also begun developing new small-format locations to address customer needs and improve productivity.」
The Japanese-style food-service division began developing a new small-format store concept to address customer needs and improve productivity.