関西リーダー列伝 ～キーパーソンの成功秘話～ 2024年11月24日 全品３７０円均一！「鳥貴族」創業者・大倉忠司社長、巨大焼き鳥チェーンを一代で築いた成功術
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TVTranscript
00:00YAKITORI
00:05Tender fat and aromatic aroma
00:12This is a popular menu in Izakaya
00:15and attracts many customers
00:19More than 600 stores
00:21They are the best in Japan in Izakaya chain
00:24They are Tori-kizoku
00:28Prosperous and delicious
00:30You can find anywhere
00:32Cheap and voluminous
00:35It was so delicious and so cheap
00:38I love Tori-kizoku
00:43All-you-can-eat
00:45Unanimous price of 370 yen
00:49With an excellent cost performance
00:51The store is crowded every day
00:55The one who built this giant YAKITORI chain
00:58is the founder, Mr.Tadashi Okura
01:04He founded the chain in 1985
01:06at the age of 25
01:08He started with a restaurant in Kyu-tsubo, Osaka
01:13He changed the menu in his second year
01:15What did he sell?
01:17I set a goal of opening a chain nationwide
01:19I wanted to open a new market
01:23Why don't you try?
01:25What?
01:26Are you sure?
01:28The cost of opening a chain is twice as much as before
01:32If you succeed
01:34It will be a boost to your growth
01:37He overcame the pandemic
01:40In his recent calculation
01:42He recorded the best sales and sales profit
01:47What is the reason for this?
01:49When the camera is in front of the store
01:55What was going on in the kitchen?
01:59The first TV interview
02:01What was the experiment in the lab?
02:09In the studio
02:10Quiz battle with new products
02:13I want to guess
02:15He changed his company name to Eternal Hospitality Group
02:22What is the world strategy of Japanese YAKITORI?
02:28The success story of the Kansai leader
02:34Let's welcome the leader
02:36Eternal Hospitality Group
02:38Mr.Tadashi Okura
02:40Please come in
02:45Please take a seat
02:47The logo of Eternal Hospitality Group
02:50It's red, so it's a red tie
02:52That's right
02:54I thought it would be a yellow tie
02:58It was yellow before
03:00Really?
03:01The color of YAKITORI is yellow
03:04Have you been there?
03:05Yes, many times
03:07A month ago
03:08I teach at a university
03:10I go with students
03:12I want to eat YAKITORI after eating YAKITORI
03:14I want to eat YAKITORI
03:16I go to YAKITORI twice
03:21Have you ever been to YAKITORI?
03:24I'm sorry to the president
03:26I've never been there
03:28That's rare
03:32I've been working at a gay bar since I was young
03:36I go to YAKITORI when it's open
03:40I've been working at a gay bar
03:43After the store is closed, I go somewhere
03:46YAKITORI is closed
03:48I'm 50 years old
03:50I've never been to YAKITORI
03:53I only regret it
03:55It's your debut
03:57President Okura built a giant YAKITORI chain
04:01I'm glad to meet him
04:06Okura Tadashi was born in 1960
04:09His grandfather was a manufacturer of toys
04:12There was a toy factory next to his parents' house in Higashi-Osaka
04:20Tadashi often went with his father when he delivered toys
04:26You made a lot this time
04:28Yes
04:30I hope people who bought it will be happy
04:34That's right
04:36Hey, Tadashi
04:37Yes, dad
04:39It's a good business
04:41If you work hard, you'll make more money than others
04:44It's worth doing
04:46If you grow up, you'll do business
04:49Yes
04:53When he was in high school
04:55His mother took his successful relative out for a date
05:01Why do you think he succeeded?
05:05I don't know
05:07He worked when others were playing
05:12That's why he succeeded
05:15Tadashi, if you want to succeed, you have to work hard when others are playing
05:22I got it
05:25Tadashi's mother taught him how to succeed
05:33It was always in my head
05:36When I started working in society
05:39I felt that if I could work more than others, I would succeed more than others
05:48So I was happy to work more than others
05:52The weather for success
05:58When he was in high school, he started working in a beer garden
06:01He was entrusted with a yakitori
06:04As a result
06:08Sorry to keep you waiting
06:10Hey, brother
06:12What is it?
06:14Are you a high school student?
06:16That's right
06:18What is this yakitori?
06:23It's so delicious
06:28It's delicious, isn't it?
06:30I was going to say that
06:32And from Misegawa
06:36Okura, you learn how to work faster than others
06:39You're a high school student, but you're doing well
06:42I'll leave the work to you
06:45Keep that in mind
06:47Thank you
06:50Am I suitable for this job?
06:55He paid for the yakitori I cooked
07:02And he said it was delicious
07:07I thought it was strange
07:11I was moved
07:13I thought I could live an interesting life if I went to Okura
07:18This experience led Okura to a career in catering
07:24After graduating from high school, he enrolled in a cooking school
07:28And he moved to a hotel
07:32Okura worked so hard that he went home by last train almost every day
07:39He was an oasis in Okura's heart
07:44You're working again today
07:48Yes, a yakitori restaurant near his house
07:56Hello, boss
07:58What are you going to do today?
08:00I'm going to eat raw
08:03We're a married couple
08:06It was interesting to see the relationship between us
08:09So I went to listen to the conversation
08:13And it was the first time I ate yakitori while drinking
08:20I was moved
08:23The weather for success
08:27He opened his own restaurant
08:31Okura, a regular customer, helped him
08:39Okura, I have a favor to ask
08:43What is it?
08:45Would you like to open a restaurant with me?
08:51I'm sorry
08:54Okura, who wanted to work in catering, refused the invitation
09:01But one day
09:07I'm thinking of opening a chain
09:10I think I can do it with Okura
09:12Let's open a big chain
09:16Big chain?
09:19It's good to have a social impact
09:26I understand
09:28Let's do it
09:32Okura Tadashi, 22 years old, changed his job
09:36I was moved by the word big chain
09:42I want to have a social impact
09:46I want to do something bigger
09:48I was inspired by the word big chain
09:56I fell in love with yakitori
09:59Not because I like yakitori
10:01I fell in love with the size of his dream
10:05And I joined the yakitori industry
10:08It doesn't matter if the salary is cheap or not
10:12Let's open more restaurants
10:16I want to open a big chain
10:21Okura was the manager at that time
10:24He was involved in not only the development of the menu
10:26But also the contract of the property
10:30The restaurant expanded to 7 restaurants in 3 years
10:34But
10:36Boss, I have a great idea
10:40What is it?
10:42I want to make the price uniform
10:45There are no other restaurants like that
10:50Okura, that's impossible
10:53If the number of restaurants increases, the price will decrease
10:57Let's welcome the customers
11:00I don't agree with that
11:03I think we should leave the profit to the restaurant
11:09He had a lot of ideas
11:12But all of them didn't go as he planned
11:15He was frustrated
11:19You don't understand
11:21And
11:24In 1985, he became independent
11:27His goal was to become the best restaurant in Japan
11:30So he opened Torikizoku No.1 in Higashi-Osaka
11:35Why did you name the restaurant Torikizoku?
11:39I wanted to treat the customers like a noble
11:44I see
11:46The signboard is not like a yakitori restaurant
11:50It's easy for young people to enter
11:53There are a lot of restaurants that my uncle targets
11:56I think we should attract young people
12:01I want to make a yakitori restaurant that female customers want to go
12:05However, he had a hard time for a year
12:09While he was struggling, his father came as a customer
12:17Well, this is how it goes
12:22My father worries about the sales
12:26This is not good
12:29I didn't want to do this until the restaurant opened
12:37Here is a quiz for Naja
12:41I have been out of business for a year
12:46I will introduce a strategy
12:49What is it?
12:51Please answer in 10 seconds
12:54Akajibankai
12:56According to the previous VTR, the price was the same
13:03What is the answer?
13:06No matter what you eat or drink, it's all 250 yen
13:12From now on, Torikizoku will be all 250 yen
13:18Torikizoku adopted the price that could not be realized in the previous restaurant
13:26At that time, it was 250 yen
13:29This became a big name for Torikizoku
13:34The weather for success
13:39Torikizoku increased the store by narrowing the residential area to the suburbs
13:45In 2003, the business was in trouble
13:48There was a stagnant mood in the company
13:51So Okura came out to bet
13:55Let's bet on Dotonbori
13:57What?
13:59Is it okay?
14:01The cost of the store will be doubled
14:04If you succeed in Dotonbori, it will be a boost to your growth
14:10He decided to open a store on the 3rd floor
14:15It was the first time to open a store on the 2nd floor
14:20It's a game
14:23I wonder if the customers will come to such an open-air restaurant
14:28However, the building itself is a very good location
14:34Everything is a restaurant
14:37The building itself has the ability to attract customers
14:44If you know our existence and goodness
14:48I think the customers will come
14:54This bet was a big hit
14:56The success of Dotonbori store accelerated the store to the suburb
15:01In 2005, he went to Kanto
15:04In 2007, he opened 100 stores
15:09However
15:12Did you get a job?
15:15Not yet
15:17If so, why don't you go to my company after graduation?
15:22I'm grateful
15:25But my parents objected to my decision
15:30I'm really sorry
15:33I see
15:35It can't be helped
15:40It can't be helped
15:42However, there is no way to improve the reputation of the restaurant industry
15:51President Okura's goal is the rise of the stock market
15:55In 2013, he increased the number of stores to 300
15:58Next year, he achieved his goal
16:02We often think that the social status of the industry is low
16:08So I want to raise the status of the industry
16:11Before that, I want to raise the status of my company
16:14Then I will aim for the rise
16:17That's what I felt
16:20In May of this year
16:22He changed his company name to Eternal Hospitality Group
16:26In July of 2024
16:29His net profit exceeded 2.1 billion yen
16:32It was the highest in the past
16:34I wanted to show that I was serious about going abroad
16:43So I decided to change my company name to Eternal Hospitality Group
16:52I value it very much
16:57On the day he changed his company name
16:59He announced that he bought a restaurant in Los Angeles
17:04After that, he established a local food company in Taiwan
17:09He also established a small company in Korea
17:12He is preparing to open a restaurant in Asia
17:15The global company Eternal Hospitality Group has already started
17:23When I was a child, my mother told me
17:29When everyone is playing, if you work hard, you will succeed
17:35I think most children are told by their parents
17:41When I was a child, I was told that
17:44But I didn't care about it and just played
17:48I kept it in my mind
17:51I always kept it in my mind
17:54I felt the seriousness of the president
17:58I felt that was the basis
18:03My grandfather was like that
18:05Most of my relatives were self-employed
18:10So I had a close relationship with the business
18:14The casual food called Tori and the noble
18:20It's a sharp connection
18:23I want to take good care of my customers
18:26In the movie, there is a scene where I fight against a noble
18:32I had that impression
18:35I think that's how important the noble is
18:39I want to take good care of my customers
18:42That's how I got the idea of the noble
18:45When I think of the Tori noble, I think of young people
18:49I want to make a yakitori restaurant that doesn't have a traditional image
18:53When did you come up with the price of all the dishes?
18:57When I was 20 years old
19:01I used to go to a restaurant called Robata
19:04It was 230 yen
19:07I was a big fan of the restaurant
19:11I thought I should open a restaurant someday
19:15I thought I should open a restaurant someday
19:20I was just copying
19:23It was the bubble era
19:25It was a time when you could go even if it was expensive
19:28It's amazing that you did it
19:31It's a great declaration
19:33The drink was also 250 yen
19:35The beer was also 250 yen
19:37It's amazing
19:40My favorite, Torikama-meshi
19:43Torikama-meshi is about 3 servings
19:47It's 370 yen
19:49It's a little big
19:51Are you overdoing it?
19:54I'm overdoing it
19:56Gradually
20:00Did you have a prize for your appearance in Dotonbori?
20:04Did you have a prize for your appearance in Dotonbori?
20:06To be honest, it's half and half
20:09Until then, I came to Osaka as a local
20:13Dotonbori is a national chain
20:16Dotonbori is a national chain
20:19I wasn't sure if it would work
20:25Did you open the lid and go smoothly?
20:28It was a rocket start
20:30It was a rocket start
20:33Is that so?
20:35It was a rocket start
20:37To be honest, I thought it wouldn't work if it was 5 bottles
20:41Half and half was sold out easily
20:45I see
20:46I thought I should have opened earlier
20:49The president is writing on the entrance of the store
20:54Did you write it yourself?
20:56I wrote it with a brush
20:59The notebook is small
21:02Did you come up with this design?
21:06I thought it would be interesting
21:08I thought it would be interesting
21:09So I wrote it myself
21:10I'm curious
21:12I'm curious
21:13I'm sure it's written in the president's office
21:15No, there is no president's office
21:18It's our free address
21:21I go to work every day and change where I sit
21:25Is that so?
21:26You can sit anywhere
21:27Where did you write this?
21:29I wrote it on the desk
21:31Really?
21:32There are times when you fail, right?
21:34No, not anymore
21:36Really?
21:37I try not to know even if I fail
21:41Maybe this notebook is small, but it's a failure
21:46There are almost all seats in the store
21:51There are many young customers
21:57Why do you choose Torikizoku?
22:00It was so delicious and cheap
22:03The atmosphere is good and the cost-effectiveness is good
22:07We are students, but I think it's cheap
22:13The most popular opinion is the cheap price
22:17Torikizoku has yakitori, one dish menu, rice and drinks
22:23All of them cost 370 yen including tax
22:29This is one of the reasons why it's popular
22:35How do you maintain this price?
22:39The hint is in this menu
22:43There is no food other than chicken, such as beef, pork and fish
22:48Reporter Ando from Nihon Keizai Shimbun
22:52Torikizoku only uses chicken as the main ingredient
22:57This allows us to reduce the number of ingredients we need
23:01As a result, we can increase the amount of ingredients and reduce the price
23:07In addition, it also reduces the cost of the store
23:12Torikizoku has 3 stores
23:16When we go to the office building in front of the station, we often go to the basement floor
23:23It's because it's cheaper than the first floor
23:27There is a hint that it will be disadvantageous to the customers
23:32There is a dominant strategy to compensate for this
23:37By focusing on a specific area, we can compensate for the cost
23:43On the other hand, sometimes they put a lot of effort into it
23:48When they look around the store in the afternoon, they are preparing for business
23:55In Torikizoku, each yakitori is skewered by the staff
24:03Torikizoku is a fast-growing store
24:07When we put our hands into it, the speed of decarbonization increases
24:12I think it's better to skewer it at the store in front of the customer's mouth
24:17We prioritize efficiency and cost-effectiveness
24:22Torikizoku has more moisture than pork and beef
24:27Torikizoku is easy to burn, so we buy it raw
24:32By cutting and skewering the necessary amount at each store, we can keep the freshness
24:38Considering the cost, it's inefficient, but it's a commitment that can't be given up to keep the quality
24:48And there is another point that is particular about deliciousness
24:53The staff came to Osaka factory in Naniwa
24:57Where are they going?
25:00This is the factory of Torikizoku sauce
25:04What's inside?
25:09Torikizoku
25:21This is the factory of Torikizoku sauce
25:25The sauce that is essential for yakitori
25:31In this factory, they make the sauce that is used in more than 600 stores around the country
25:37We light the fire at 10 in the morning
25:40We season from 3.30, so it takes about 5.5 hours
25:44We put apples, onions, carrots, ginger, kelp, and chips
25:53We use domestic ingredients for food
25:59In the case of chain stores all over the country, the sauce is sold to food manufacturers for business
26:07But in Torikizoku, we make it ourselves to keep the quality
26:12We deliver it to stores all over the country every day
26:15Can you bring this to Hokkaido?
26:17The point of cutting the cost and the point of commitment are made clear
26:21It's cheap and delicious
26:25What time do you open?
26:27If it's an early store, we open at 10 in the morning
26:31The opening time is 5 o'clock
26:35The bigger the store, the more sales
26:42There are about 1,000 stores
26:46We separate sales and preparation
26:50You're in charge of preparation
26:53So you can't do lunch sales
26:56Is it okay to show the secret sauce?
27:00I didn't know there were so many ingredients
27:03Is it okay to say something?
27:06Isn't that a company secret?
27:08The amount of ingredients, seasoning, time, and fire
27:13It all changes
27:16I wanted to ask the president
27:18The sauce is made in the central kitchen
27:22Does the sauce taste different depending on the store?
27:28I think it's completely different
27:32Because we make it on the spot
27:39The way it's made
27:41For example, it's where the skin comes out
27:44The busier the store, the more sauce
27:49In my opinion, the more free the store, the more delicious the sauce
27:54I see
27:57Because you let it sit
28:00Just the sauce brought from the factory
28:03I don't get on the bus
28:06The more you use it at the store, the more mature it is
28:10I see
28:11Then I'll go to a less popular store
28:14The president said that
28:17The busier the store, the more delicious the sauce
28:22It's delicious
28:25Now, one stone, two birds
28:27The sales ranking quiz
28:35We'll give you three quizzes about the top 5 products
28:39If you get one right, you can eat the products
28:43If you get one wrong, you can't eat the products
28:48What kind of sauce can you eat?
28:53What kind of taste will the new product be?
29:00Let's go
29:02The sales ranking quiz
29:06The 5th place is sand fishing
29:09It has a crunchy texture
29:14The 4th place is French fries
29:18It goes well with the butter sauce
29:23Next is
29:25The 3rd place is Tsukune cheese
29:28Here's the quiz
29:32If you've been to Chorikizoku, you'll know
29:37Tsukune cheese
29:40What ingredients are mixed in Tsukune?
29:44A. lotus root B. shiso
29:47Which is it?
29:52Tsukune cheese
29:55What ingredients are mixed in Tsukune?
29:58If you've eaten it, you'll know
30:02Even if you haven't eaten it, I think this one is better
30:09Let's open the answers
30:15They chose B, shiso
30:18I'm sorry, everyone was trying to eat it
30:22That's right
30:24Lotus root has a crunchy texture
30:29I thought it would be good, but I thought it would be better to add cartilage
30:35I think it goes well with shiso
30:39President Okura, please announce the correct answer
30:42It's B, shiso
30:45You can eat it with this
30:48You can joke about the rest of the quiz
30:53Next is
30:55Let's skip the 2nd place and start with the 1st place
30:59Do you know the 1st place?
31:03It's this
31:04Chorikizoku's famous Momokizoku-yaki sauce
31:08Big size menu is the best
31:14Here's the 2nd question
31:16Momokizoku-yaki has something special
31:21What is it?
31:24What is it?
31:26Let's think about it together
31:34Chorikizoku's famous menu, Momokizoku-yaki
31:37What is it?
31:42There's something special
31:46I thought it would be good to joke about it, but I want to guess
31:53I want to guess
31:55Let's see the answer
31:59All 3 of them have different answers
32:02Naja, what do you mean by adding a lot of sauce?
32:06When you eat the first bite, you need to add more sauce
32:11You need to make the taste stronger
32:13You need to make the taste stronger
32:16You need to make the first bite bigger
32:20You need to make the first bite bigger
32:24Mr. Okura, please tell us the answer
32:27You need to make the first bite bigger
32:29That's right!
32:31That's right!
32:33I didn't know he had such a good idea
32:36I'm glad that he made it bigger
32:40It's related to the shade of the grill
32:44The shade is weak in front of the skewer
32:47The shade is weak in front of the skewer
32:49When you hold the skewer, the shade is weak in front of the skewer
32:54The shade is weak in front of the skewer
32:56That's right
32:58It's because the center of gravity is far away
33:02In order to make the chicken fat soak into the green onion,
33:08In order to make the chicken fat soak into the green onion,
33:14Mr. Okura, please tell us your answer
33:20The second place of sales is?
33:23It's the one that is popular with women
33:27The one that is popular with women
33:30But it's the second place
33:32But it's the second place
33:34I want to get the correct answer
33:35It's the second place
33:37Everyone, please open the clip
33:40Here it is.
33:42Mr. Ushikubo, a marketing expert, has a different answer for all three of them.
33:49It's a fluffy sweet potato bread.
33:52I love it, too.
33:54I'm the kind of person who looks at everything people order.
33:57I have the impression that I'm asking a lot of women.
34:02I thought it was a Japanese-style chicken potato salad.
34:07It's a Japanese-style chicken potato salad, so I thought I'd ask a woman to make it.
34:12Potato salad comes out pretty quickly.
34:16This is my first heart.
34:18After all, women like love flowers.
34:22I eat my first heart and get my boyfriend's heart.
34:29It's soft, so I can eat it easily when I'm full.
34:34I've been abroad for about a year and just got back.
34:37I've been saying I want to eat this all the time.
34:40I'm going to split it into four people who can only eat it here.
34:44Did you all understand?
34:50The second place in the sales ranking of the Tori family.
34:54What was the overwhelming instruction from the female guest?
34:58It's a fluffy sweet potato bread.
35:02If you break the yolk in the middle and mix it, it melts softly in your mouth.
35:10In fact, something is booming on this menu.
35:14It's a homemade recipe.
35:18I'll put a quail egg in the middle.
35:21Tori family's sweet potato bread is ready.
35:25It looks really good.
35:27This video has a record of 240,000 views.
35:31If you search on SNS, you can find a lot of recreated recipes.
35:37The second place was a fluffy sweet potato bread.
35:42Did you all understand?
35:45I did it.
35:47It looked delicious.
35:49It's really soft and soothing.
35:53Is it a little boom to reproduce?
35:56I think so.
35:58It's very popular.
36:01I'm worried if it's reproduced.
36:04I'm glad.
36:07Let's try the menu.
36:15It's soft.
36:17It's juicy.
36:20I'm impressed by the first bite.
36:24The taste of green onions is strong.
36:29What kind of taste is the new product released next month?
36:39The outside is crispy and the inside is juicy and soft.
36:46I've never been to Tori family.
36:51If you've never been to Tori family, what kind of new product will be released next month?
36:56I'm looking forward to it.
36:58I'm looking forward to it.
37:01Look at this.
37:03Is there such a luxury?
37:06This orange.
37:08How does it taste?
37:14It's a perfect harmony of the taste of meat juice and the softness of the egg.
37:22It's the best.
37:24What is this?
37:28This is a new product.
37:31This is novel.
37:33This is good.
37:35Mochi is rice.
37:37This is fried rice with soup stock.
37:41Wasabi is added to the rice.
37:43This is a good balance.
37:45I see.
37:47This is a large chicken thigh.
37:51This is pressed from above to remove excess oil.
38:01What was he making?
38:04This is a hamburger.
38:08This is a grilled chicken burger that was released last month.
38:12This is sold.
38:15This is a tourist spot in Kyoto.
38:19This is a 4-minute walk from FUSHIMI INARI TAISHA.
38:24This is a new product.
38:28This was released in Kansai last year.
38:34This is fresh raw meat.
38:37This is used as a raw material.
38:39This is a sauce.
38:41This is the sauce of the chicken.
38:43This is made at the restaurant.
38:45This is made every day.
38:48He is aiming to go abroad.
38:51What is the reaction of foreign tourists?
38:57This is a barbecue sauce.
39:01This is delicious.
39:03There are other activities related to chicken.
39:07This is a restaurant that has a history of 50 years.
39:10This is a restaurant that sells grilled chicken.
39:15This is the restaurant that the president of OKURA went to when he was young.
39:21However, this is a barbecue restaurant of the same owner as the chicken family.
39:25This is not a place to steal customers.
39:28Why is that?
39:31The secret is in the land.
39:36I look for a restaurant in DAIKICHI from the station.
39:40I can't find it around the station.
39:44It's a 9-minute walk from FUSHIMI INARI TAISHA.
39:49I finally arrived.
39:52Since the success of DOTONBORI, the chicken family has appeared in HANKAGAI.
40:00DAIKICHI mainly appears in residential areas.
40:04Most of the customers are local residents.
40:08The size of the restaurant is also different.
40:11The chicken family has 70 to 80 seats.
40:16DAIKICHI is about 20 seats small.
40:20How many years have you been running this restaurant?
40:22I've been running this restaurant for 5 years.
40:25That's a long time.
40:27Is that true?
40:29It's been a month since I started running this restaurant.
40:31I got to talk to my family here.
40:34The growth of my children has also increased.
40:38I like DAIKICHI.
40:40I feel like I'm a child here.
40:42The chicken family and DAIKICHI have more than 1,100 stores.
40:47DAIKICHI is doing a good job.
40:51DAIKICHI is doing a good job.
40:57DAIKICHI is doing a good job.
41:01DAIKICHI is doing a good job.
41:05What will happen in the research and development room?
41:16What will happen in the research and development room?
41:24This is the first interview on TV.
41:26What will happen in the research and development room of the chicken family?
41:32Some people are wearing white clothes.
41:37We have to provide more delicious food.
41:40This is a basic research.
41:42In this research and development room, experiments and verification of chicken cooking are carried out.
41:50On this day, two sets of thigh and breast are prepared.
41:56One set is baked and cooled at room temperature.
42:00And the other set is.
42:02And the other set is baked and cooled at room temperature.
42:05I put this in here.
42:11I cool it at once with a machine.
42:15I compare these two types.
42:18This is the meat juice that comes out after baking.
42:24The one cooled at room temperature has more meat juice.
42:29The one cooled at room temperature has less meat juice.
42:34The amount of moisture in the meat will greatly affect the texture of the food.
42:40If there is a lot of moisture, the food will be softer and more delicious.
42:47ETERNAL HOSPITALITY GROUP launched a new product business last year.
42:52They sell yakitori for a limited time at 100 stores.
42:57In order to find a cooking method that keeps the food delicious even if it cools down, verification is carried out on a daily basis.
43:05The technology of freezing and thawing is evolving.
43:10I try it all the time.
43:12For example, I do basic research such as temperature management.
43:22What I feel is fate.
43:25What do you feel when you buy YAKITORI DAIKICHI?
43:33The origin of YAKITORI DAIKICHI was a goal for me.
43:40It was a desire.
43:45When I joined the group, I had a lot of thoughts.
43:54Next is the last question.
43:56What do you think is necessary for a leader?
44:02Draw a big vision.
44:06It's my specialty.
44:09He wrote it down.
44:11Draw a big vision.
44:14I'm aiming for 80,000 points in the world.
44:2080,000 points?
44:22It's about 1,150 now.
44:25There are 120 million people.
44:28I can already see 1,200 points.
44:31There are 8 billion people in the world.
44:35I'm aiming for 80,000 points.
44:38That's a big vision.
44:40It may be natural for us to be recognized overseas.
44:47It's a great vision.
44:49It's a big change.
44:51Next time, we will continue to create a new trend in the Japanese beauty industry.
44:57President Hidetaka Yoshikawa.
45:00What is the management philosophy of a 100-year-old company that pursues beauty?
45:04If you want to watch this program again, please subscribe to our channel.