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Ask the CommunityWith a comprehensive menu, we're sure to attract a wide range of customers!
With a comprehensive menu featuring over 120 food items and 150 types of drinks, and attractive strategies such as two grand menu changes per year and four to six limited-time menus offered annually, the restaurant keeps customers engaged and interested. Furthermore, a unique kitchen operation system that eliminates waste to the greatest extent possible allows them to handle such a large menu without difficulty.
Estimated Startup Cost:¥10,000,000 or More
Industry:Food & Beverage/Delivery
Thanks to our meticulously researched operating system, a single store manager can generate over 10 million yen in monthly sales. We offer affordable, delicious, and creative dishes with speedy service. Our kitchen operations are packed with know-how that other companies cannot imitate. We have created a new type of izakaya (Japanese pub) that thoroughly scientifically focuses on fun, happiness, and deliciousness, ensuring stable income.
Franchise fee: 3 million yen
Security deposit: 2 million yen
Tenant renovation costs: 13 million yen
POS system and other equipment: 3 million yen
Kitchen equipment and facilities: 3.5 million yen
Consumables and other supplies: 3 million yen
Opening preparation costs and other expenses: 1 million yen
*Property acquisition costs are separate.
*All prices are exclusive of tax.
*Other costs may apply, and the information may not be up-to-date. Please be aware of this in advance.
*Based on a 45-tsubo (65-seat) restaurant, open year-round, 8 hours a day, with an average turnover of 2.5 times.
*Average customer spending: ¥2,500
Sales: ¥12,000,000
Cost of Goods Sold (30%): ¥3,600,000
Labor Costs (25%): ¥3,000,000
Tenant Fees (Up to 9% of projected sales): ¥1,000,000
Royalties (3.5% of sales): ¥420,000
Profit: ¥3,980,000
*All figures are exclusive of tax.
*Other costs may apply, and the figures may not be the most up-to-date. Please be aware of this in advance.
• Comprehensive training and support before opening
• Cooking instruction twice a year when GM revisions are made
• Franchise store manager meetings
• Individual guidance from supervisors or specialists upon request from franchisees
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