【ドラマ】寿司！和食！「がんこ」が“旨くて安い”ワケ＆時代を先駆け！創業者の必勝ハイテク戦略【もしマネ】

【ドラマ】寿司！和食！「がんこ」が“旨くて安い”ワケ＆時代を先駆け！創業者の必勝ハイテク戦略【もしマネ】

This is the signboard you see when you go to JUSO in Osaka. This is GANKO, a Japanese restaurant chain where you can see the chefs wearing headbands. GANKO has a variety of menus. Thank you for waiting. This is tuna NIGIRIZEN. GANKO’s popular menu is sushi.

GANKO is more particular about its sushi menu than we expected. GANKO is particular about its sushi menu. GANKO carefully develops fish such as tuna and sea bream together with producers. Tuna is farmed in fish cages at KUMANO in Mie and KUSHIMOTO in Wakayama. GANKO’s contracted producers farm these fish for GANKO.

They have a corporate endeavor. This red meat is fatty and has an exceptional aroma and flavor. This looks delicious. This sea bream was bred for GANKO at SUKUMO in Kochi. The concept is to grow Thai that is more delicious than natural Thai. This is grown with particular attention to size and fat.

Do you often visit GANKO? We often visit GANKO. The food at this restaurant is delicious. What meeting are you at today? This is her 77th birthday celebration. I didn’t have to make a reservation at this restaurant, but the staff knew it was me just by hearing my voice on the phone.

You have been going to this restaurant for a long time. Will you continue to visit this restaurant? I will be going to this restaurant as long as I live. We only have this restaurant and only want to come here. He has a stubborn personality. I pointed this out early.

How many menu items does GANKO have? Including the drink menu, GANKO has about 400 different menu items. Our menu includes meat dishes, fish dishes, hotpot dishes, and kaiseki dishes. GANKO has a wide variety of meals. We have a variety of menus.

This is TOKUBETSU YAWARAGI BENTO, where you can enjoy the taste of Japan. This is SUKIYAKIZEN, a Japanese beef dish for people who want to enjoy meat dishes. GANKO’s unique feature is that you can eat just about any Japanese food. GANKO Food Service Co., Ltd. celebrated its 60th anniversary last year.

GANKO also developed other business formats such as conveyor belt sushi and pork cutlet. GANKO Food Service Co., Ltd. has 72 stores mainly in the Kansai region. What is the company’s philosophy? Since our founding, we have operated with the philosophy of “delicious and cheap.” Many people enjoy meals at GANKO at low prices.

This time’s MOSHIMANESAN is him, the president TATSUNORI KOJIMA, who will talk about the philosophy of the company. This man’s face is my father, the founder. He is ATSUSHI KOJIMA. you are his son. ATSUSHI KOJIMA founded GANKO 60 years ago. When he founded the company, he set the company’s philosophy of “delicious and cheap.”

What did ATSUSHI do to make this happen? This is impossible. This restaurant will definitely go out of business. He overcame the opposition of other sushi restaurants and reformed the rules of the industry. What is the secret? A mansion that looks like a cultural property is located at a GANKO store.

Is this a GANKO store? Why did you renovate the restaurant so that customers can enjoy their meals while looking out at the garden? GANKO has introduced the latest technology, which is rare in Japanese cuisine, to increase customer satisfaction.

This is the story of GANKO’s growth, advancing through the times with ideas and strategies that are ahead of the times. MOSHIMANE, the road to money. The founder, ATSUSHI KOJIMA, was born in a rural town in southern Wakayama. ATSUSHI’s family owned a general store, and he was the youngest of six children.

By the time he entered high school, ATSUSHI was helping out at the store. He was the son of a businessman. SHOWA27 years. were you able to do it? Mom, where should I put this broom? He is MAYO KAWASAKI. This is a prime time television show. This casting is gorgeous.

You can put it here. I understand that. ATSUSHI’s father died when ATSUSHI was 9 years old. ATSUSHI’s mother raised her children alone. For ATSUSHI, his mother was like a mentor in business. That was at mealtime. She has her knees on the floor. Mom, why aren’t you sitting down to eat?

You never know when customers will come. When a customer comes, I should respond as quickly as possible. Excuse me. A customer came. welcome. She went quickly. ATSUSHI respected his mother. ATSUSHI was surprised by his mother’s teachings. wait a minute. ATSUSHI, don’t chase thieves. The thief ran away. ATSUSHI, please listen to me.

Even though he is a thief, he is still one of the customers. Even if a thief steals goods from our store, you should not take him to the police. Why is that? You should provide customer service that will make the thief want to come tomorrow with money to buy something.

I never thought of such a thing. Unless customer service is acceptable to even a thief, it cannot be called excellent customer service. She said something nice. I understand that. My grandmother said to my father ATSUSHI, “You don’t have to catch a shoplifter.”

“You should treat your customers in a way that would make a thief want to shop at your store.” The thief says, “The products at that store were great.” Of course, no one should shoplift. However, ATSUSHI’s mother told him, “You should create a store where even thieves will come and pay money later.”

ATSUSHI took over the family business while attending high school. ATSUSHI became the owner of a general store at the age of 17. he is amazing Business is interesting. ATSUSHI learned how to do business at an early age. At the age of 22, ATSUSHI entered DOSHISHA University in Kyoto.

Did ATSUSHI go to university to study? ATSUSHI lived in KAMITONDA, Wakayama. I think ATSUSHI wanted to learn about the types of businesses that exist in cities. ATSUSHI went to university to start a business. So, what did ATSUSHI prioritize above studying? he was a university student. ATSUSHI has conducted market research on various businesses.

That’s marketing. he is wonderful This TAKOYAKI store had 17 customers in one hour. What is the profit if the customer spends 80 yen? I heard that ice cream shops are popular, but the number of customers here has decreased by 30% since last month.

I think he knows more about the store than the owner. I see, ice cream may not sell well when it gets cold. ATSUSHI was hiding behind telephone poles in front of various stores and counting the number of customers visiting the stores.

He also understood the suppliers the store uses when he saw the trash can. ATSUSHI looked at the boxes discarded by the store and obtained various data. ATSUSHI has done thorough research. What business did ATSUSHI choose? Sushi restaurants charge a high price per customer. I will compete at SUSHI shop.

This is the beginning of ATSUSHI’s creative strategy, which is not bound by the rules of the sushi industry. ATSUSHI started working at SUSHI shop. ATSUSHI was thinking about something. “If I work in a typical way, it takes at least five years to become a professional.” That’s too slow.

I will be independent in a year. At that time, it was natural to train for a long time. However, ATSUSHI aimed to become independent within one year. At that time, it was natural for sushi chefs to learn how to work while working for many years, doing nothing but washing dishes. sorry.

Please tell me how to make SUSHI. He asked for it. No, you’re 10 years too early to learn that. You should watch it and learn from it. ATSUSHI was not taught how to make SUSHI. It’s a tough world. ATSUSHI did a certain thing and learned how to make SUSHI in one year.

This is a question. What did ATSUSHI do to learn how to make sushi? ATUSHI’s seniors didn’t teach him how to make sushi. What did ATSUSHI do to get lessons from his seniors? Maybe he used some kind of power. It’s forced. That would be a haori for two people. ATSUSHI stood behind his senior.

I will play the role of a senior. The senior is holding SUSHI. That’s incorrect. I say mean things. ATSUSHI fell in love with the president’s daughter. That method may also be possible. This is a sneaky method. Therefore, the president may say, “Please teach him the technique.” It’s like a drama story.

This is the correct answer. I’m tired today. I like the time after work. The daily routine of senior craftsmen is to have drinks after closing. Senpai, can I practice making sushi? I use konnyaku. If you practice on your own, that’s fine. thank you. ATSUSHI has started practicing making sushi using konnyaku.

Is this wrong? Is this correct? No, is this correct? This is wrong. The seniors became interested in how ATSUSHI makes sushi. What are you doing? It looks like he will teach ATSUSHI how to make sushi. That’s wrong. Hold the vinegared rice gently with your right hand. Is this correct?

Please use your hands gently. You should try one more time. I use my hands gently. you are bad wait a minute. That would be fine. they are drinking alcohol. you please look at me The senior taught ATSUSHI the technique. You remember the technique by looking at me.

ATSUSHI made sushi in front of his drinking seniors, and the seniors were amused and taught him how to make sushi. ATSUSHI was able to learn techniques from his seniors early on. ATSUSHI was practicing while everyone else was having fun. ATSUSHI was asked by his senior, “What is he doing?”

The senior said, “That’s wrong,” but taught ATSUSHI the technique. ATSUSHI practiced cutting fish for sushi using the konjac he bought. ATSUSHI practiced making MAKI sushi using newspaper instead of seaweed. At the age of 28, he opened his own sushi restaurant. he is wonderful

It is a small restaurant with an area of ​​4.5 tsubo. The place ATSUSHI chose was JUSO. I asked ATSUSHI, “Why did you choose JUSO?” Osaka has famous places such as NAMBA, UMEDA and TSURUHASHI. JUSO has long been a competitive area for sushi restaurants. There, many shops offered cheap sushi.

Therefore, ATSUSHI predicted that if he wins at the competitive JUSO, it will become the number one sushi restaurant in Osaka. There were many SUSHI shops in JUSO. GANKO Sushi’s name has been GANKO since its founding. What is the origin of GANKO? ATSUSHI’s nickname during college was GANKO. ATSUSHI had a GANKO (stubborn) personality.

You see, he was stubborn. GANKO’s ahead-of-the-time creative strategy and ideas that “overturn common sense” have turned his sushi restaurant into a thriving JUSO restaurant. I want JUSO people to eat delicious and cheap SUSHI. GANKO has started business.

At GANKO, ATSUSHI implemented an unusual business strategy that would have been unthinkable for a sushi restaurant at the time. His peers told him so. “That’s wrong.” “It will fail.” “Your restaurant will go bankrupt.” What is that? These were the opinions of his peers. But this is a real result.

This is the result I was aiming for. ATSUSHI’s sushi restaurant was full every day. ATSUSHI’s efforts were successful. quiz. What unusual business strategy did ATSUSHI try that would have been unimaginable at a sushi restaurant at the time? People have a casual impression of modern sushi.

In the past, sushi restaurants were places where you could not easily enter. ATSUSHI ran a modern-day casual sushi restaurant. It’s cheap and delicious sushi. It doesn’t work as a quiz. It started as a cheap and delicious SUSHI. We want to know what it’s about. Please give your answer in detail.

My senior entrusted me with this role, so I will answer. ATSUSHI has introduced an all-you-can-eat system at SUSHI restaurants. Senior, is my answer correct? ATSUSHI has introduced an all-you-can-eat and all-you-can-drink system to sushi restaurants. Is it your educational guidance? What is that? This is the correct answer.

This is the result I was aiming for. ATSUSHI tried an unusual business strategy. This is a natural scene at a modern sushi restaurant, and the answer lies within it. Lean bluefin tuna, 280 yen. RED SEA BREAM, 310 yen. Prices are clearly stated on the menu.

This is an unusual strategy that ATSUSHI has tried. All sushi restaurants have market prices. However, my restaurant serves sushi at a fixed price. In the 1960s, the general rule for sushi restaurants was to sell sushi at market price, as the price of fish changed daily.

However, GANKO specified the price and sold it at a fixed price. This is commonplace in modern times, but in the past it was rare. There was a reason unique to ATSUSHI, who had worked at a general store since he was a child. It is impossible to sell a product without knowing its price.

If customers don’t know the price, they won’t be able to fully enjoy their meal. The selling price is stated for the item. ATSUSHI grew up in an environment where the selling price was clearly stated.

Customers cannot buy items sold at a store unless they know the price, and customers feel anxious because they don’t know the price. Selling sushi at a fixed price is an unexplored business strategy. ATSUSHI took on the challenge of selling sushi at a fixed price. welcome. do you want fish?

ATSUSHI worked at the fish market. ATSUSHI’s ability to take action is amazing. ATSUSHI has been taking notes on data such as fish season for one year. That was a given in modern times. ATSUSHI calculated the fair list price by averaging the prices of the fish. This is marketing.

There’s a story I heard about a glass case filled with fish that you can find in modern sushi restaurants. Inside the case, sashimi for sushi is lined up. GANKO started installing it on the counter early on.

GANKO was a general store that sold everything, so customers looked at the products and made their selections. GANKO set up a case to show sushi fish to customers and take orders from customers who saw it. GANKO prospered by selling fixed price sushi and glass fish cases.

Two years after opening, GANKO opened a second store in JUSO with 120 tsubo and 106 seats. GANKO’s business remained strong as they entered the 1980s. GANKO actively worked on opening large-scale stores.

In Japan, where the economy was booming, banquet halls that could accommodate a large number of people were in keeping with the times. GANKO has grown even more. GANKO has introduced GANKO stores throughout the building from the first floor to the upper floors.

Here, GANKO has adopted a corporate strategy to realize delicious and cheap goals. GANKO operated a restaurant on the first floor of 4.5 tsubo. The rent on the first floor is expensive. Rent is cheaper on the second and third floors.

GANKO has averaged the rents for the second, third, and fourth floors, keeping the rent on the first floor low. This is a simple calculation. Customers come to the first floor because the location is favorable. At GANKO, customers who could not enter the first floor entered the second or third floor.

Based on GANKO’s innovative strategy, ATSUSHI introduced the industry’s first system to eliminate complaints. Although GANKO was successful during this time, it was experiencing problems in its stores. A customer on the 5th floor says, “The food I ordered hasn’t arrived.” Is it on the 5th floor? Please check the slip.

There were frequent situations where customers were not able to receive the meals they had ordered. Why is that? I can’t find it. There’s no reason you can’t find it. There was a reason common to large stores. There is no kitchen on the first floor, only seating for the audience.

Therefore, slips containing the orders of customers on the first floor are loaded onto a lift and delivered to the kitchen. However, the slip was blown away by the wind or lost with other items. The customers were angry because they were not served food. what should we do?

Customers become dissatisfied if the food they order is not served. GANKO solved this problem by introducing a system ahead of the sushi industry. Here’s a quiz for AN MIKA: What kind of countermeasures do you think they took? QUIZ FOR AN MIKA HERE. What are the innovative measures taken by GANKO?

It will differ from era to era. They held the order slip between their black leather notebooks. They spoke by walkie-talkie. They used machines that spoke by pressing buttons with their fingers. It must be one of them. What is the system that GANKO started early in Japan?

After this, “Oyashiki GANKO”, where you can enjoy a Japanese garden, will appear. Furthermore, what is this new store that is not typical of GANKO? What measures did they take to deal with the loss of order slips? That’s common in any restaurant these days. The first thing we introduced was a POS system.

It’s a cash register payment system similar to those found in convenience stores. We developed it in the early 1980s based on that. So you guys started using it early in the sushi industry? Indeed, we are said to be one of the first companies in Japan to introduce it.

To operate a large store, we needed technology. Using industry-leading technology, GANKO has solved operational problems. In the 1990s, GANKO takes on a new challenge. The challenge is to create a “mansion” restaurant where you can enjoy food in a traditional Japanese house.

For example, the GANKO TAKASEGAWA NIJOEN building is a historic Japanese garden originally built in 1611. It was originally built as a villa for a wealthy Kyoto merchant, RYOUI SUMINOKURA. It is a historic place that has been passed down by former Prime Minister ARITOMO YAMAGATA and Bank of Japan Governor KOICHIRO KAWADA.

They renovated the building and opened it as a GANKO restaurant. It’s amazing, the best view. There are 8 dishes, starting at 3,800 yen. That’s reasonable for a kaiseki meal. GANKO’s special Kyoto-style yuba is popular. Families enjoy it as a small feast on special occasions.

“Yashiki” GANKO is also popular among foreigners who want to enjoy Japanese cuisine, which is an intangible cultural heritage, in an elegant setting in a Japanese garden. Staff: What do you think of the garden view? It’s breathtakingly beautiful. Everything in Japan is beautiful.

There are nine such “house” restaurants outside of Kyoto, including Osaka HIRANO and Tokyo SHINJUKU. In fact, ATSUSHI KOJIMA’s passion was behind them turning this mansion into a GANKO restaurant. GANKO, an idea strategy that is ahead of the times. Inheritance and commerce of cultural properties. 1990. This is a splendid mansion.

I want to be you and own a house like this. Everyone tells me that. But that’s not all good. The building itself is old, so renovations will cost money. The site is so large that it is difficult to maintain it.

In fact, the owners of mansions that are classed as cultural properties are having a hard time due to the high maintenance costs. ATSUSHI learned of this fact. I think it would be better to demolish this mansion. No way. So ATSUSHI made a decision. It would be outrageous to destroy such a wonderful mansion.

Could you let me open GANKO restaurant here? restaurant? yes. We will turn this into a restaurant and let people enjoy their meals while looking out at this garden. Then we can leave this building as well. We decided to rent the mansion and pay the rent. That way, the mansion will remain.

But we will preserve it. I heard that they decided to do so through discussion. Everyone is happy. They entered into a rental agreement for this house rather than a sale, creating a win-win relationship for both GANKO and the landlord.

GANKO can operate a restaurant in a historic mansion. Landlords can save their mansions and receive rental income. We continue to cover more mansion restaurants. We discovered something interesting. It is a serving robot independently developed by GANKO. It’s becoming more common now.

We use a transportation system to prepare food in the kitchen and bring it to the customer. In fact, the Great East Japan Earthquake was the impetus for its development. At that time, sales naturally dropped significantly. As a result, the number of customers decreased.

At the same time, the number of employees who can come to work has decreased significantly. At that time, we were unable to operate our Japanese restaurant. We thought that if we maintained our traditional customer service and cooking style, we would not be able to operate a large restaurant.

Therefore, we decided to introduce robotics. When using this serving robot, GANKO has a commitment that it cannot compromise on. When they serve food to customers, they always do it by hand. We make human hospitality a core value.

Even if the delivery process is automated, we believe that food should be served by humans, with a greeting and a smile at the end. Has the increase in the number of serving robots changed the amount of time employees spend communicating with customers?

Yes. When we measured it when we introduced the robot, it increased by 2.5 times. In other words, we spent a lot of time carrying food. By leaving the food delivery to robots, we have more time to serve customers. I see.

GANKO, an idea strategy that is ahead of the times. Thoroughly improve the level of customer service. They are focusing on improving the level of customer service. We heard that there were some amazing people working at the KYOBASHI restaurant, so we went there. Welcome to GANKO.

MAIKO TANAKA is the manager of a restaurant in KYOBASHI. Our company is holding a contest to compete on customer service skills. Please take a look at this. I won the 9th tournament last year. This contest is held to raise the customer service level of employees.

380 people from all over the country participated, and TANAKA became the champion. The customer service image I am aiming for is a middle-aged woman from Osaka. Middle-aged women in Osaka are nosy but very kind. I go and talk to all the customers.

If I see someone with even the slightest dissatisfaction on their face, I will definitely come and talk to them. I look every day to see if they are in trouble and if there is anything I can do to help them. You can also add AKADASHI and CHAWANMUSHI.

Now, the crab and sesame tofu CHAWANMUSHI is really delicious. When we hear something like this, we definitely want to order it. She gets closer to the customers because she uses her own words, rather than using fixed phrases. She seems kind. Her smile is lovely.

Furthermore, GANKO is working to raise the level of customer service in a way that has never been seen before. Here’s a quiz. What is an unconventional way to train customer service? I will answer this question seriously. Employees act as customers. That way, they will understand the customer’s feelings better.

I have the same idea as him. What do you say? When we don’t put something in. wasabi? “no.”. What do you say? Unannounced inspection! Employees from other stores conduct surprise inspections, and they evaluate each other. I see. correct answer. what do they do? We will now be training in serving banquet food.

This is training to smoothly serve food in this banquet hall. The participants are a veteran store manager and a new customer service employee. She wears something unfamiliar. Does she wear sunglasses when serving customers? What is that? These are glasses that can track your gaze.

What do veterans see? And what do newcomers who are not used to it see? The glasses are equipped with a system that allows them to be compared. GANKO is working on training to improve the level of customer service by checking where customer service staff look.

For example, this is the gaze of a new customer service worker. She seems to be focusing only on the food at hand. This is the perspective of a veteran store manager. You can see that while she is serving food, she is checking her surroundings and checking on other customers. surely. She looks wide.

You were focused on your work. However, this customer was glancing at you. Please be aware of that. I wasn’t aware of the customers on this side at all. It made me realize that I wasn’t fully aware of it. I would like to utilize this experience in my future work.

Furthermore, GANKO’s training has evolved to the latest. What we are currently working on is recreating a restaurant space in virtual reality. We are developing technology that allows employees to enter there and virtually receive training on restaurant operations and service. For example, complaint processing.

In extreme cases, that training may include guiding customers to evacuate in the event of a fire or other disaster at the restaurant. It is impossible to actually train for such cases. It is desirable for employees to prepare in advance for all variations of situations.

Virtual space is very effective because we can recreate any situation. GANKO’s customer service quality is supported by cutting-edge technology that is not associated with the image of Japanese cuisine. please look. This is the “Sushi Nigiri Experience” held at GANKO. It is popular not only with Japanese people but also with foreign tourists.

This is a valuable opportunity. Opportunities to learn from real sushi chefs are surprisingly rare. Does it matter if you are right or left handed? yes. are you left handed? “both.”. That’s confusing. Then you can do it with your right hand.

As I saw in the video earlier, the white rice was placed on the right hand. Surprisingly, even Japanese people have never had the experience of making sushi. In fact, the skills of a sushi chef are hidden in places you may not notice.

First, hold the sashimi between your left thumb and forefinger and let it hang so that your body heat does not transfer to the sashimi. Please pick up the white rice with your right hand. Apply wasabi to the sashimi with your right index finger. Place white rice on top of the sashimi. 1. 2.

3. Four. Five. 6, 7. 8. It’s beautiful. It looks like this. That’s 8 steps. Complete it in 8 steps. So once again, let’s learn slowly. Please have a piece of sashimi. Hold the white rice lightly with your right hand.

Dip wasabi on your index finger and apply it to the center of the sashimi. yes. In the middle. Then place the white rice on top of the sashimi. 1. 2. 3. Please turn it upside down. Isn’t your body temperature being transferred to the sashimi? Four. Five. 6. 7. 8.

That’s all there is to it. Was it beautifully done? No, it’s not like the chef’s. That looks like fun. How does the sushi you make yourself taste like? Hey, listen to me. GANKO’s yellowtail sushi is really delicious. It’s the most delicious yellowtail I’ve ever eaten. The white rice itself is delicious.

The sushi I make myself is different from the sushi chef’s. However, I feel the deliciousness and joy of homemade food. I enjoy making my own sushi, but I also understand the value of being a sushi chef. that’s right. That’s the greatness of being a sushi chef.

Although the ingredients are exactly the same, the result is different. cut. We have just finished shooting the scene for MAYO KAWASAKI. We spoke to MAYO KAWASAKI, who played the role of AKADASHI KOJIMA. I love GANKO. Actually, there is a GANKO in front of the station in my hometown of HIRAKATA city.

I always go there for class reunions. Really? And there is a very splendid AIKO YAMANO residence in Shinjuku, Tokyo. I go there sometimes too. I guess I have some connection to GANKO. GANKO exists close to Osaka people. However, in recent years they have faced various difficulties, including the coronavirus pandemic.

The restaurant industry was in trouble. They have worked hard to thoroughly educate their employees each time. Have you suffered a significant loss in sales due to the coronavirus pandemic? yes. At times, sales were about 15% compared to before the coronavirus pandemic. We have been developing large stores targeting large numbers of customers.

However, banquets such as year-end parties are gradually decreasing. GANKO was required to change its style due to the coronavirus pandemic. Have you taken any new measures after the coronavirus pandemic? There is a restaurant in NANBA that has just changed its business format due to the coronavirus pandemic. We are heading to the restaurant.

The words “Hamburger steak and rice are justice” are written on the curtain. That’s an interesting noren. The name of the restaurant is “KOME TO DEMIGLACE.” That’s good. I love it. “GANKO” is not written anywhere on it. it’s true. When we call it “GANKO,” young people hesitate to get into it.

Therefore, we decided to deliberately remove that name and create a business that targets the younger generation. This is to expand the range of customers across GANKO. The hamburger steak is cooked slowly at a low temperature and then grilled on a griddle to lock in the juices.

It is then roasted over charcoal and flavored. It’s a hamburger steak. It’s absolutely delicious. It is finished with a special demi-glace sauce. This charcoal-grilled hamburger steak is super delicious. Our restaurant name is “KOME TO DEMIGLACE,” (rice and demi-glace). Demi-glace sauce is important to us.

It has things that are never used in other restaurants. We put DENGAKU miso in the demi-glace sauce. In other words, we are adding a Japanese taste. That’s typical of GANKO. By adding DENGAKU miso to the demi-glace sauce, it goes well with white rice. That’s what makes us special.

Additionally, you can top it with a rich egg. Or you can sprinkle it with melted cheese. You can add flavors to it as you like. The people who come looking for this taste are young people who were rarely seen at GANKO in the past.

I saw it on Instagram and thought it looked delicious. I like rice, so I tried this restaurant. By attracting a different customer base than before, it has become the next step for growth. It’s delicious. This is delicious. no doubt. First of all, the rice is very delicious.

Rice experts select the rice that goes well with their hamburger steaks. It is a rice with a strong sweetness and a high moisture content. It goes perfectly with the special demi-glace sauce. The DENGAKU miso is really effective. Since both are fermented foods, it goes very well with cheese. Look at this.

The yolk is dark in color. That’s a beautiful color. This is delicious. What are the “MOSHIMANE points” of GANKO, which has grown through numerous ideas and strategies? It’s “with pleasure!” This is a word we often use in restaurants. This reflects the desire to take action immediately without denying anything.

This also means the desire to take on various challenges. GANKO has grown with ideas that are ahead of the times. According to INOUE, the money sage, there are other successful stores that were among the first to start offering services that are now commonplace.

The first thing that comes to mind for me is the family restaurant GUSTO. There is a service that GUSTO started early on. what do you think it is? What is the service that was born at GUSTO’s first store that we now take for granted?

What is the service that was born at GUSTO’s first store that is now commonplace? I guess that right away. touch panel on the table. Beverage self-service. He has given many answers. Sweets next to the cash register. you say many things. correct answer. “which one?”. Beverage self-service. That’s great. I had no idea.

Self-service beverages are now commonplace. This service was born in 1992 at the first GUSTO store in KODAIRA, Tokyo. When the restaurant first opened, staff would bring refills of coffee to customers’ seats. However, they saw a scene and came up with the idea of ​​self-service drinks.

One day, a staff member happened to be placing a coffee server on the table. Then the customers poured themselves coffee. Seeing this scene, they thought it would be a good idea for people to drink whatever they wanted, whenever they wanted, and enjoy it. That’s how self-service beverages began.

At first, decanters of coffee and tea bags were freely provided to customers. This was a revolutionary service and received a great response. Self-service beverages have now become commonplace not only at GUSTO but at many restaurants. Can you see the ginger ale button over there? Press it and you can choose lemon-flavored ginger ale.

I choose lemon-flavored ginger ale. Because I don’t drink alcohol. And finally, I drink a latte. Furthermore, HANKYU Department Store also has services that are ahead of the times. This is something that is common knowledge at restaurants, ramen shops, etc. do you know what it is?

Are there any other success stories that were ahead of their time? The next example I will introduce is the HANKYU department store. This is the food ticket system that is now commonplace at restaurants such as cafeterias and ramen shops. Is it the idea of ​​HANKYU department store?

HANKYU Department Store was the first to do so. HANKYU Department Store opened in 1929. A large cafeteria opened as a centerpiece facility to attract customers. In 1936, it became the largest cafeteria in Japan with a site area of ​​3,800 square meters. Approximately 45,000 people lined up each day.

The food ticket system was adopted for a certain reason. There was a big earthquake in 1927. It happened when the HANKYU Department Store was still the “Old Building HANKYU Restaurant”. Of course they evacuated the customers immediately at that time. However, at that time, deferred payment was the norm.

They were unable to recover the cost of meals for about 200 people. Therefore, in 1930, they introduced Japan’s first food stamp system. This is the meal ticket at that time. It represents “5SEN” and “10SEN”. SEN is a unit below the yen. HANKYU Department Store adopted this system and it worked very well.

It then spread to other department stores and restaurants all over the country. By the way, have you two come up with anything yourself? I was a fashion model. My job was to walk in silence. This is probably the first shopping program in the industry where I, a fashion model, talk a lot.

This clothing contains all the colors of nature. This outfit will make anyone with any skin tone look beautiful. You became popular like this. thank you.

▼大阪生まれ「がんこ」誕生ヒストリーをドラマ化
時代を先どる戦略で繁盛店に！創業者を川﨑麻世が熱演！

▼寿司の要であるネタを実は…自社用に養殖！？
　がんこが「旨くて安い」驚きの秘密を徹底調査！

▼お屋敷ががんこに！？
日本庭園が楽しめる「お屋敷がんこ」とは一体？

▼日本人でも意外と知らない！寿司の握り方を職人が伝授
　今人気の「寿司にぎり体験」をスタジオで実践！

▼若い世代には…まさかのハンバーグで起死回生している⁉
　「がんこ」だからこそ、隠し味は○○！

（情報は配信日現在のものです）
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『もしものマネー道 もしマネ』
テレビ大阪で毎週日曜ごご２時から放送中！
“もしもの時”に備えるマネー活用バラエティ
様々なピンチを切り抜けた人のエピソードを再現ドラマ化！
見るだけでマネーリテラシーが身に付く番組です。

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