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With simple cooking methods and comprehensive support, beginners are welcome!
We differentiate ourselves from other yakiniku restaurants by allowing customers to order the highest quality meat "by the slice." Yakiniku has also been influenced by food culture, and with the growing trend towards enjoying the true taste of "meat," health consciousness, and aged meat, lean wagyu beef is gaining attention. Our strength lies in allowing customers to savor and compare "the highest quality meat, categorized into fine cuts," one slice at a time.
Estimated Startup Cost:¥10,000,000 or More
Industry:Food & Beverage/Delivery
Because of the counter-style store design, it's possible to open a restaurant even in a small space of 10 tsubo (approximately 33 square meters). Furthermore, by utilizing existing premises, interior construction costs can be reduced, shortening the opening period. This allows for a relatively small initial investment and quick store opening. A small number of staff are also needed, enabling a quick return on initial investment. In fact, at our Jimbocho main store, we operate with a staff of 2-3 people during busy lunch and dinner hours.
We also have GACKT, a popular artist and well-known food connoisseur, as an advisor. He not only guarantees the taste of our meat and dishes, but also provides media exposure, which can be expected to have a positive publicity effect on the store.
Since processed ingredients are provided from a central kitchen, cooking is very simple. Cutting methods and other techniques are meticulously documented in manuals, so even those with no cooking experience can work in the kitchen. In addition to cooking methods, we also provide manuals on hygiene management within the store, customer service, and store operations. Pre-opening training will be held for about a month at our main store in Jimbocho. Upon request, training at our supplier's livestock farm can also be arranged. After opening, we have a comprehensive feedback system that includes store operation checks, so even those with no experience can fully grasp the points necessary for running a restaurant and manage it successfully.
By purchasing whole cuts of Wagyu beef, we can offer a balanced selection of rare cuts. Providing pre-processed ingredients from a central kitchen reduces the burden of cooking at each restaurant, ensuring that every location offers the highest quality beef. Because skilled chefs process and prepare the meat in advance at the central kitchen, cooking waste is minimized, leading to cost reductions. Furthermore, by utilizing small spaces to reduce labor and utility costs, and by offering meat by the slice, we can provide top-quality meat at low prices.
By achieving low prices for yakiniku (Japanese BBQ), and combining this with a counter-style setup, we've created a yakiniku restaurant that's casual and easy to visit, even for solo diners, with a fast-food feel.
Franchise fee: 2 million yen
Security deposit: 1 million yen
Training fee: 300,000 yen
Kitchen equipment: 2 million yen (*)
Furniture and fixtures: 300,000 yen (*)
Interior design costs: 6.2 million yen (calculated per 10 tsubo. 620,000 yen per tsubo) (*)
*Exterior and interior design costs and kitchen equipment are separate, but can be reduced by using a pre-existing property.
*All prices are exclusive of tax
*Other costs may be required, and the information may not be up-to-date. Please be aware of this in advance.
■Jimbocho Store (1st floor 10 tsubo / 2nd floor 12 tsubo)
Sales: 3,500,000 yen
Cost of Goods Sold: 1,291,000 yen
Selling and Administrative Expenses: 1,496,000 yen
(Rent, personnel costs, utilities, communication costs, royalties, advertising expenses, miscellaneous expenses)
*Royalties: 5% of total sales
Advertising expenses: 3% of total sales
*All figures are exclusive of tax
*Other costs may apply, and the information may not be up-to-date. Please be aware of this in advance.
■ Before Opening
- Site survey and selection of the planned store location
- Approximately one month of training at the Jimbocho main store
- Preparation of various manuals (cleaning, customer service, hygiene management, store manager, etc.)
■ After Opening
- Advertising and public relations
- Sales analysis
- Proposal of campaign activities, new products, etc.
- Headquarters checks store status
- Posting information on the store website
- Listing and management on Tabelog
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