What I think of the food and beverage business!
What I think of the food and beverage business!
The first business I created in 1995 was food and beverage.
For 15 years, I was completely immersed in the restaurant and franchise business.
I worked in more than 10 different types of businesses such as restaurants, yakiniku, yakitori, soba izakaya, etc.
He advocated a multi-brand franchise business (multi-brand franchise = also called "franchising").
(Multi-brand franchisee = another term I coined at the time.)
He opened about 500 restaurants throughout Japan.
Management Philosophy: "Inspiration Sharing Business
At the time, few companies were operating under such a philosophy.
I did not want to make it a mere formality, but rather, I made it the philosophy of my thoughts on food and beverage as it is.
A place where employees can share their excitement with each other.
A place where employees and customers can share emotions.
A place where customers can share their excitement with each other.
I was taught that philosophy is something to be sublimated.
Every day, we need to work together with our executives and employees to find out what is needed for the third stage and what kind of service is needed.
The philosophy was reviewed by the executives and employees.
It was as if we were building a company based solely on our thoughts, regardless of the size or history of the company.
This management philosophy influenced many companies around us.
At that time, I devoted myself to the restaurant business.
Now I am looking at the industry from a slightly different perspective.
And I think about it.
The companies around me at the time, the companies that are growing now.
Which companies will grow and which companies will survive?
What are the commonalities among the companies that survive after going public?
Now I can really understand.
In the recent Nikkei MJ, there was this article.
The key to choosing a restaurant when eating out.
Conditions of restaurants you want to go to (Mitsubishi Research Institute survey)
The atmosphere and customer service more important than the price
No. 1 Taste
The atmosphere and customer service
3rd Price
The number of customers who place importance on atmosphere and customer service is increasing year by year.
Eating and drinking out is a substitute for something that can be done at home.
If it is not more attractive than what you can do at home, you will not go to a restaurant.
If a restaurant is not attractive, customers may go there once, but they will not go back a second time.
That is why differentiation is important.
What will be necessary for the restaurant business in the future, and what is starting to be said little by little these days
What customers will place more importance on in the future?
That is hygiene.
The chairman of ANA said, "The primary quality of an airline is safety. The primary quality of an airline company is safety.
This is an extremely obvious statement, but unless we go back to the "essence," we will not be able to see it.
There are many customers who are deceived by the numerous falsehoods that adorn the airline's surroundings.
I would like to see more companies that say that the primary quality of the food and beverage industry is "safety" without a doubt.
What is difficult to see when you are in a restaurant business is the "essence" of the business.
There is a wonderful restaurant near my office in Kobe (Rokko Island).
It is a ramen shop called "Koran. I think it is an affiliate of the Chinese restaurant Koran in Nankinmachi.
The general clientele is the restaurant and food service industry's sanitation management.
(Simply put, how clean and safe is it?)
(simply put, how clean and safe it is) in the restaurant and food service industry.
The key to whether a restaurant is hygienically sound or not is definitely the "cleanliness of the kitchen.
It is important that the kitchen is well-cleaned and the kitchen utensils are shining and polished.
A restaurant with a clean kitchen is definitely safe.
It's safe to say.
It is the place that gets the dirtiest, and the older it gets, the dirtier it gets.
That is the kitchen.
But this restaurant has been around for many years, and the kitchen is still spick and span.
It is the spirit of the owner of the restaurant.
The time will surely come when customers will choose restaurants based on the criteria of hygiene.
It is important to have a restaurant that is well-sanitized, not just a fancy, glitzy restaurant.
This is important.
Eating" for physical growth and nutrition
Eating and drinking are the only way to get nutrients for the body's growth,
Eating and drinking can be seen as dangerous act because it is the only way to introduce something completely new into the body.
Many times a day.
Until now, customers have been so convinced by the stores that they have never thought of this.
The problems associated with the recent use and various food service companies: 。。。。。
You can tell if a company is good or not by looking at the company, not just the food and beverage.
The way the inventory is placed, the way it is organized, the desks of the employees,
I have never seen or heard of a company that is so organized that the company's numerical performance is not good,
I have never seen or heard of such a company.
I learned about hygiene and environmental maintenance from a company called "St. Mark's" before I started my own business in 1995.
I learned about hygiene and environmental maintenance from a company called "St. Mark's" before I started my own business in 1995.
I assisted St. Mark's for 3~4 years before the company went public.
For many years now, St. Mark's has been the number one listed restaurant company in Japan in terms of operating profit-to-sales ratio.
The experience I gained back then is now my great asset.
Therefore,
This is an era when customers choose restaurants based on hygiene.
The time when customers ask, "Can you show me the kitchen? The age when customers ask, "Can I see your kitchen?
I am sure it will be soon.
Assentia Holdings,Inc.
Akira Tsuchiya
