ふるさとの未来 2025年1月15日 フランチャイズビジネスインキュベーション
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00I will find a company that is growing in my hometown all over the country and support everyone who is working hard.
00:10The future of my hometown
00:14Let's live with Ness-U-Pin
00:18It's not that easy
00:22Even if I stumble, even if I cry, I am not alone
00:29Let's start anew
00:33I wonder how far I can go
00:37It doesn't matter if I get entangled
00:41My everything
00:54Good evening. The future of my hometown has begun again tonight.
00:57Tonight's program is brought to you by KABURU, a book lounge located on the 3rd floor of Kabuto Bay in Nihonbashi.
01:02I would like to introduce you to a company that is growing rapidly in its franchise business.
01:08It's really growing rapidly.
01:11It's a company with great attention.
01:14I can talk after a long time.
01:17I love the future of my hometown.
01:20I'm in charge of this program.
01:23It's really growing like a baby's cell division.
01:27That's amazing.
01:30Please see what kind of company it is.
01:34I went to Takashima City, Shiga Prefecture, located on the outskirts of Iwako.
01:40It flourished as a residential area connecting the north and south from Kyoto and Nara.
01:46In 2005, six towns were united and born.
01:51The population is about 45,000, which is not many.
01:56Even now, the village of Satoyama still exists.
01:59It is known as a moderate country town.
02:03In addition, there are mysterious torii floating in Iwako, including Shirahige Shrine.
02:09It is also known as a tourist destination where you can enjoy a variety of sceneries,
02:14such as Metasequoia Waves, which was chosen as one of the 100 most beautiful sceneries in Japan.
02:19The company was founded in 2020 in such a town.
02:24It's a franchise business incubation company.
02:29As soon as you enter, you will find a feature that is a bit different from other companies.
02:36Good morning.
02:38Nice to meet you.
02:40Nice to meet you, too.
02:42He is Masahiro Yamamoto from Takashima City.
02:47Is this your office?
02:48Yes, this is my office.
02:49Do you have many employees?
02:51Yes, I have a lot of employees today.
02:54You don't have all the employees, do you?
02:56No, I don't have all the employees.
02:57My office is basically fully remote.
02:59I work in Fukuoka and Nagoya.
03:02I see.
03:03Yes, most of the conversations with employees are remote.
03:08Some employees have not seen each other for more than a year.
03:13Also, in July last year, he just put his headquarters in Takashima City.
03:19Who is this?
03:21I feel like this was the only one.
03:24It's been about four months since I decided to put up a sign.
03:28I haven't changed at all.
03:30I haven't moved forward at all.
03:31I feel like I'm here now.
03:33I see.
03:34In a sense, it is a company that practices the most cutting-edge way of working.
03:39What kind of franchise business are you developing?
03:43Originally, it was founded as a consulting company to support PR for the headquarters of the franchise.
03:50Basically, it is a company that supports the newly established headquarters called Early Stage.
03:57While I was supporting the headquarters, there weren't many people who thought about franchising.
04:04I started to think about whether what I was supporting was a plus in the world.
04:11Then I thought I wanted to make something that I could say was a good franchise with confidence.
04:17The first thing I did as the headquarters of the franchise was the Unagi Naruse business.
04:22Currently, the main business of the company is Unagi Naruse, an eel specialty store.
04:30Speaking of eel, there is a Kansai style that is only grilled and a Kanto style that is steamed once,
04:37but Unagi Naruse adopts the Kanto style.
04:42What is the taste that interests you?
04:45The eel here is soft and fluffy. It's really delicious.
04:50This eel is not too salty. I love it.
04:55The smell of the charcoal is very fragrant and delicious.
05:00Originally, there was a store in front of the station, so there was a river on the road, but recently it is here.
05:11And everyone has the same opinion.
05:15It's very cheap. It's really cheap.
05:18I think the cost is good.
05:20If it's this price at the farm, it's okay.
05:24I like eel, but if it's a normal eel shop, the price is a little high, so I'm saved.
05:32The cost performance is good.
05:36It's an expensive eel that costs less than 5,000 yen if you eat it at a sashimi restaurant.
05:42In Unagi Naruse, the price is 1,600 yen for half-boiled eels.
05:48It's cheap, even if it's 3,400 yen.
05:52Why?
05:54Why?
05:56Now that the price is high and the phenomenon of eel itself is being worried about, what kind of eel does Naruse use?
06:05Originally, we used Japanese eels that were farmed overseas, but now we use domestic eel.
06:14We also use varieties other than Japanese eels that have been farmed overseas, so we use eels that are wide enough.
06:24As you can see, the size is about 1.5 times larger than other donburi chain stores.
06:33However, it is cheaper than high-end stores and more luxurious than donburi chain stores.
06:39The price setting aimed at this middle ground has been accepted by consumers.
06:45We are aiming to be an eel shop that can be used on a daily basis, so we would like to make it natural for salarymen to come for lunch or family on weekends.
07:00In addition to the price setting, the most surprising thing is the speed of increasing the number of stores.
07:10It's only been two years since the first store opened in Yokohama in 2022, and there are currently 329 stores.
07:22According to the information on the homepage, four stores opened on the same day in a completely different area.
07:31In Japan, it is developed in 44 prefectures, which are close to the remaining three prefectures, and it is also exported to Hong Kong and Korea.
07:41If you look at the number of people who are still working on the interior of the store, I think it will reach 400 stores by spring.
07:53The momentum is tremendous, and it is in a state of opening somewhere almost every day.
08:01In addition
08:03How many people are involved in the eel business?
08:07Five or six people.
08:08Only five or six people?
08:09Only five or six people.
08:10I often wonder what other franchises are doing.
08:15I think it's a super black company.
08:19But it's okay.
08:22There are five or six employees, but they are in a state of issuing various businesses outside.
08:30It's a franchise business incubation run by a small number of elites.
08:36Last month's monthly income was 10.5 billion yen.
08:39Last year's total sales exceeded 6.6 billion yen.
08:44It's just the momentum of eel climbing that keeps growing.
08:50So tonight, we're going to find out how the eel naruse succeeded.
08:57It's amazing.
08:59I've never seen it grow so fast.
09:03I'm really curious about how they're doing it.
09:07And it's a system, isn't it?
09:08Five or six people?
09:10I suspect it's a black company.
09:14I have a lot to ask you about.
09:16Tonight, we have Mr. Masahiro Yamamoto, CEO of the franchise business incubation company.
09:26Nice to meet you.
09:30Please tell me a lot.
09:32It's a lot of momentum.
09:34That's right.
09:36So it's not black?
09:38I don't think it's black.
09:40It's pretty free.
09:42Like overtime?
09:43It's more of a flex than overtime.
09:47I feel like everyone is working in a place where they can work at the time they want to work.
09:53The eel shop itself started in 2022, right?
09:56That's right.
09:58I have the image that the coronavirus is in full swing, but wasn't it difficult?
10:02That's right. The coronavirus was in full swing, so I wanted to make it a business that had nothing to do with alcohol.
10:08Even now, 60 to 70% of the total sales are made by lunch.
10:13If you can't get a certain amount of fuel, you can't win.
10:16In that sense, eel was really good.
10:19It's like a match.
10:22For example, if you are told that 2,000 yen for lunch in Italy is expensive, it is often thought that it is expensive.
10:29Then, customers may ask for a very delicious dish, a very good atmosphere, or a good customer.
10:36But if you ask for 2,000 yen for eel, you can think it's cheap.
10:39The hurdle we're looking for isn't that high, so it's a point that's easy to do.
10:44How old are you, Mr. Yamamoto?
10:46I'm 41 years old.
10:48You're young.
10:50You're growing up.
10:52What was the first step in your social experience?
10:55English conversation school.
10:57English conversation school?
10:59It's completely different.
11:01There are many patterns like this.
11:03Did you start English conversation school?
11:05I started English conversation school.
11:07Next, I joined a cleaning franchise called Souji Honpo.
11:13That's where I basically learned about franchises.
11:17You're Mr. Yamamoto Masahiro.
11:19Why did you think it was Naruse of eel?
11:22Because Naruse was at my company.
11:25Not yourself?
11:27That's right.
11:28I thought Mr. Yamamoto was a narcissist.
11:32Not at all.
11:34What's the name of your company?
11:38I wanted to call it FBI.
11:46It's pretty funny when I get it.
11:49If you don't show the serious part in the second half, the viewers will be angry.
11:54It's all a joke.
11:56After this, the secret of the rapid growth of Naruse of eel will be revealed.
12:02Is this going to be popular?
12:06Next, let's take a look at the secret of the rapid growth of Naruse of eel.
12:14Naruse of eel has been growing rapidly for only two years since its inception.
12:19It's soft, fluffy, and delicious.
12:22It's amazing that it's priced at this price.
12:26It's a company effort.
12:28I was surprised.
12:30Customers are surprised to see the low price and high quality.
12:37And behind that is the strategy of scales from the eyes that overturns the common sense of restaurants.
12:44So this time, I will introduce you to the secret of the success of Naruse of eel.
12:49The first one is to dare to go out to a rich place with bad conditions.
12:56In the food industry, it is common sense to go out to a so-called one-story house, such as in front of the station.
13:05But in the case of Naruse of eel,
13:08Basically, it's not a one-story house, it's a two-story house.
13:11By going out to a three-story house, I'm holding down the acquisition cost of the property and the fixed rent.
13:16In addition, we adopt the dog property and basically do not do large-scale construction.
13:22So we're reducing the cost of interior construction.
13:25If you actually look at the store,
13:28It's a store in a complete residential area.
13:32At night, the surroundings are enveloped in darkness.
13:36It's a place far from the downtown area.
13:39It's a rich place that I can't read as a very good condition.
13:43And inside,
13:45There's only a field around the store.
13:50It's a real eel shop.
13:54Also, the interior is a former sushi restaurant that used the counter as it was.
14:00It's a former izakaya that dealt with Japanese cuisine.
14:04It's all over the place depending on the store.
14:07If you really want to make a restaurant,
14:10It's said to cost about 20 million yen.
14:13If it's us, we can buy it for less than 10 million yen.
14:16It's an image that it's been open for about six months.
14:19In addition, there are other reasons why we dare not choose a one-story house.
14:23In the first place, there are few competitors.
14:26The sales are in a very good condition.
14:29Eels have a high hurdle, so they don't come in easily.
14:33If you want to eat eel, you'll have to look for it somewhere.
14:37At that time, if you put an ad on it,
14:40I think you'll be able to get your feet on it.
14:43That's why we dare to go there.
14:46Because it's a special food called eel,
14:50You don't have to set up a store in a one-story house.
14:54And the second reason for the success is
14:58A secret machine that was independently developed.
15:02Eel craftsman
15:05It's said to be three years, eight years, and a lifetime.
15:09It's hard to learn the technology.
15:12It takes a long time to get it out to customers.
15:18But at the eel shop,
15:21There are only two young staff in the kitchen.
15:25When I asked him about cooking eel,
15:28Have you ever touched an eel before?
15:30No, I haven't.
15:33By the way, do you have any cooking experience?
15:36I don't do much at home.
15:39No, I don't.
15:42No experience?
15:44No, I don't.
15:46The reason why you can still provide delicious eel
15:50This machine
15:52I can't show you the details because it's a business secret.
15:56Anyone can make a delicious eel.
16:00It's a place where you can make both eel and steamed eel.
16:04It's a place where you can get used to it.
16:07You can provide it in about four to five minutes.
16:11Some customers are surprised.
16:14After baking, just put it on the rice and spread the sauce.
16:19You can provide it in 10 minutes even if it's a mess.
16:24Eel is delicious, but it takes time.
16:26You can choose when you're hungry and want to eat it right away.
16:31The speed of this rotation is one of the reasons why customers are happy.
16:37It's a place where lunch is the center of sales.
16:42Normal eel restaurants take 30 to 40 minutes to serve.
16:46It's out of the choice of lunch.
16:48In our case, we can eat it in 10 minutes.
16:50It's a place where you can get used to it.
16:53It's a place where you can get used to it.
16:56It's a place where you can get used to it.
16:59If you use this machine, you can run a restaurant with three people even if you're busy.
17:06Really?
17:08After this, we will show you the biggest strategy that Unagi-no-Naruse set up.
17:15The last secret that Unagi-no-Naruse succeeded in is
17:18Overwhelming speed development
17:24As I mentioned earlier, Unagi-no-Naruse is now expanding its number of stores at a rapid pace.
17:32In fact, this speed is the biggest strategy that President Yamamoto is thinking about.
17:37Why?
17:39The first is to take measures against competition.
17:42It's an operation to cook eel in a machine that doesn't rely on a craftsman.
17:46And the number of menus is small.
17:49In other words, it's an easy-to-steal business.
17:52If you steal it and go to a store that has more stores than us, it becomes the biggest one.
17:57Even if this is the biggest one, if everyone can understand it, it will be difficult to follow up after that.
18:04That's why we increased the number of stores at once.
18:07The purpose is to completely stop the competitive spirit with an unprecedented speed development.
18:15In addition, by going abroad, Naruse has climbed up to the first place that does not allow other pursuits.
18:23After this, we will hear more about the great advance.
18:30Wow.
18:32I had the image that the craftsman took a lot of time to wait and eat each eel.
18:39That's right.
18:41As I said earlier, we can sell well at lunch.
18:44We can make a restaurant with a good turnover rate.
18:47Have you ever been told by the eel craftsman not to do that?
18:51No, I haven't.
18:53In the first place, I don't have many friends in the food industry.
18:56I may have been told.
18:58I'm particular about being in a good condition.
19:00I think there are a lot of people who get angry at that TV show.
19:03They get angry.
19:05There are only amateurs.
19:06They get angry.
19:08Have you ever touched an eel?
19:11I haven't touched it either.
19:13That's true.
19:15But this is a new form.
19:18It's time to be able to eat delicious food even if it's not the way you've been used to.
19:24That's right.
19:26I was in the dark.
19:29I've never been to that restaurant.
19:33I thought it was okay.
19:36I'm looking at it now.
19:38Have you ever been told that it's red?
19:40No, I haven't.
19:42It's in front of the rice field.
19:44The restaurant in front of the rice field is selling well.
19:48I thought I said it in the narration.
19:52I want to say eel climbing.
19:54When I see it.
19:58Next week, a new development for eel climbing.
20:01It's warmer than I thought.
20:03It's delicious.
20:05This is a limited menu.
20:08I wanted to steam it.
20:10What is the menu?
20:34Next week, a new development for eel climbing.
20:37It's warmer than I thought.
20:40It's delicious.
20:42Next week, a new development for eel climbing.
20:45It's warmer than I thought.
20:47It's delicious.
20:49Next week, a new development for eel climbing.
20:52It's warmer than I thought.
20:54It's delicious.
20:56Next week, a new development for eel climbing.
20:59It's warmer than I thought.
21:01It's delicious.