ブレイクスルー 2025年2月15日 窮地の飲食店を大改革！若き開拓者に迫る
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TVTranscript
00:00Kureto!
00:30As a trump card to solve the problem, what is expected now is...
00:35Rather than apologizing, I think it's easier to do it on the app.
00:39There's no mistake.
00:41It's easier to understand.
00:44It's like, this is how it comes out.
00:49It's a mobile ordering system.
00:52Currently, there are more than 3,000 stores.
00:58The number of users is expanding to more than 25 million.
01:06The development was made by a young company.
01:13It's not just the service of ordering.
01:15It's the same with management.
01:18Everything else is automated.
01:20If you can do that, it will be good for the entire food industry.
01:27A great ambition to revolutionize the food industry is here.
01:33It's not a 1 trillion yen company.
01:35It's a 10 trillion yen company.
01:37I regret that one digit wasn't enough.
01:40The goal is not a 1 trillion yen, but a 10 trillion yen company.
01:48The Japanese food industry has a lot of potential.
01:51I don't think many people have noticed it yet.
01:53Japanese food industry is highly respected.
01:56It's as big as Hermes and Louis Vuitton.
02:01It's one of the weapons left by Japan to show the world's presence again.
02:08This week, the novelist Jin Mayama...
02:11...begins a new chapter in the future of the food industry.
02:19He challenges the unknown world.
02:21He approaches a new developer.
02:24BREAKTHROUGH
02:30Jin Mayama visited Tokyo Monzen Nakajo, where many restaurants are located.
02:37JIN MAYAMA, TOKYO MONZEN NAKAJO
02:40Do you go abroad often?
02:43I go there about half a week.
02:46I see.
02:47Today, you're going to a place that offers a service and is very popular.
02:52I see.
02:53The place you're going to is...
02:56That's right.
02:57Over there.
02:58Tuna is hanging there.
03:00TUNA STANDARD
03:02He came to this izakaya, TUNA STANDARD.
03:08They serve sashimi with beautiful sashimi.
03:13They also have medium fatty tuna.
03:18TUNA STANDARD is famous for its variety of dishes.
03:23Hello.
03:24Nice to meet you.
03:26This is today's developer.
03:30The second CEO, Mr. Mao Yamada.
03:38He is a prominent figure in Forbes, which ranks him as one of the top 20 Japanese entrepreneurs.
03:48What do you do?
03:50We create a service called DINEE.
03:52It's an app that allows you to order food on a mobile phone.
03:58We are the representative of a company that makes such things.
04:02I see.
04:03Have you ever ordered food on a mobile phone?
04:05I usually leave it to other people.
04:07I see.
04:08I can't help it if I do it alone.
04:12This is the second mobile ordering system that this store uses.
04:17What are its characteristics?
04:20The clerk usually brings it to you.
04:22Can you read the QR code on the camera?
04:25Yes, I can.
04:27This is the QR code.
04:31I just need to press this, right?
04:34Yes.
04:35Do you want to open it with LINE?
04:37Yes, I do.
04:38I'll open it.
04:40Then...
04:43I'll give you permission.
04:44I'll give you permission.
04:46The second ordering system is a system where you register on LINE first and then order food.
04:54I'll start ordering.
04:55Please start ordering.
04:58Here's the menu.
05:00This is the store's recommendation.
05:02It's amazing.
05:04It looks delicious.
05:05Yes, it is.
05:06There are a lot of pictures.
05:09When you open the menu, the store's recommended food appears with a large picture.
05:16Depending on the store, you can watch a video of the food.
05:21When you're hungry, you'll want to eat the recommended food.
05:28It looks delicious.
05:29I want to eat this.
05:31Do you want to eat it?
05:32It's fatty tuna. It's so luxurious.
05:33Do I just need to press the add button?
05:35Yes.
05:36Then I'll order another one.
05:38But in this case, you can't order if you don't register everything with Mayama?
05:44No, you can't.
05:45You can order with your own smartphone.
05:48You can order with your own smartphone, right?
05:50Yes.
05:51For example, I'm in the same house right now.
05:56If I try to order with this, it will appear on this side.
06:03This face is your LINE mark, right?
06:07That's right.
06:09This is one of the functions that users evaluate.
06:14You can order while sharing with everyone at the same table who ordered what.
06:20Is it your own technology to be able to order individually like this?
06:29That's right.
06:30Various companies offer this service, but we don't have a function where everyone can see who is trying to order what.
06:40By the way, do you pay in total?
06:41For now, you can pay in total or divide by the number of people.
06:46You can divide by the number of people?
06:47That's right.
06:48So you can also divide by the number of people.
06:54You can pay by card on the spot.
06:59You can easily divide by the number of people because you can see the payment amount from the order history.
07:06One more thing I want to ask you.
07:08If you can do this, can you pay for what you don't want to pay for?
07:13In the future.
07:16Five minutes after ordering on mobile.
07:20Excuse me.
07:21Thank you for waiting.
07:22This is YAMIMORI SASHI, a sashimi of tuna organs.
07:26And this is a luxurious bowl of salmon roe and fatty tuna.
07:30Thank you for waiting.
07:31It's luxurious.
07:32Thank you for waiting.
07:33It's luxurious.
07:34Let's eat.
07:42This doesn't look like tuna.
07:44Is that so?
07:45It looks like chicken liver.
07:48It's delicious.
07:51By changing the order method, what is the biggest advantage of this restaurant?
07:57The biggest advantage is that we can reduce the number of people.
08:00You can reduce the number of people.
08:02That's right.
08:04We don't have to take orders.
08:08You can look at the picture and order whatever you want.
08:14In our case, we don't have to do it ourselves.
08:16We can call the staff and ask them to order.
08:21Can you do that?
08:22That's right.
08:23For example, if you don't have a smartphone or you don't have batteries,
08:27you can call the staff and ask them to order.
08:30You don't have to do that.
08:32That's right.
08:33It's a hybrid.
08:34If we have more people ordering on tablets and smartphones,
08:37I'm sure some people in our generation will feel lonely.
08:41Is that okay?
08:45That's right.
08:46On the contrary, we can increase the number of customers.
08:52I see.
08:53I'm sure a lot of people will ask you what kind of tuna this is.
08:58Do you explain it to them before they ask you?
09:01That's right.
09:02I just gave you the name of the restaurant.
09:05Normally, we would say, this is the first tuna.
09:07This is tuna liver.
09:09We explain how to eat it.
09:11I see.
09:12That's how we provide it.
09:13As the manager said earlier,
09:15we want to deliver good food to our customers.
09:18You want to increase the service time.
09:19Yes.
09:20I see.
09:23How is it actually used in the restaurant?
09:30When they visit the restaurant,
09:36many customers order food one after another.
09:43It's natural.
09:44It's easier to order food when you hear the sound.
09:49There's no mistake.
09:51It's easier to understand when you see the picture.
09:54It's easy to understand.
09:57It's written in the picture.
10:00It's easy to understand when you see the picture.
10:04By introducing the second restaurant,
10:07the number of customers has increased by 20 percent.
10:13The number of customers has increased by 20 percent.
10:16The number of customers has increased by 20 percent.
10:18The number of customers has increased by 20 percent.
10:19With such a reputation,
10:21more than 3,000 restaurants such as KUSHIKATSU TANAKA and TSUKADA NOUJO have been introduced.
10:31The number of users has also increased by more than 25 million.
10:37Mayama Jin, a novelist, is interested in the origin of Yamada, which seems to be in full swing.
10:47I had a conversation with him at the restaurant today,
10:50and I felt something in my heart.
10:52I told him that he should enjoy the second restaurant as an entertainment.
10:57I've never heard of entertainment at a second restaurant.
11:01What do you mean by that?
11:09The culture of having a home is in line with the history of mankind.
11:16Now, we go to a restaurant to have a chat with our friends,
11:20talk with our superiors and subordinates,
11:23and spend time with our families.
11:25We go to restaurants in various ways.
11:28I think it's a device that supports the culture and exchange of people.
11:34I think it's a very noble thing to support it for a long time.
11:42I think it's the pinnacle of daily entertainment.
11:46I think that's why such a word came out.
11:50I see.
11:51It is often said that entertainment should be fun only for guests.
11:56But how fun is it for the host?
11:58There are so many things to do at a restaurant,
12:01and there are so many different things compared to the time you spend with your guests.
12:05If you don't do that, the restaurant will be more fun.
12:09I think you have a great keyword, culture.
12:13As a culture, do you think Japanese restaurants can be a symbol of Japanese culture?
12:20I'm sure of it.
12:21I go to various countries quite often.
12:25Japanese restaurants are highly respected.
12:28They are just like Hermes and Louis Vuitton.
12:32Of course, they are respected for their high-end restaurants in Japan,
12:35but they are also respected for their low-end restaurants in Japan.
12:39I feel that this is one of the weapons that Japan, which has been left behind,
12:44will show its presence in the world again.
12:48There is a lot of potential for Japanese restaurants in the background,
12:52and I don't think many people have noticed it yet.
12:55That's right.
12:56In terms of GDP, it is about 5% or 6%.
12:59In terms of labor population,
13:01Japanese restaurants are the most populous industry in Japan.
13:06There is no other industry that supports both culture and civilization
13:09as much as Japan's economy.
13:13There are a lot of problems with their performance,
13:16and they haven't been maximized.
13:18They should be able to maximize their performance,
13:21but there are factors that prevent them from doing so,
13:23so we want to solve them with technology.
13:29Japanese restaurants are highly regarded all over the world.
13:33However, what stood in the way was
13:38the reverse wind that was blowing in the food industry.
13:44With the end of the new coronavirus,
13:46the number of customers is declining,
13:48but there is a shortage of staff and people,
13:51and the number of restaurants is the lowest in the past.
13:57In the midst of this, Yamada is trying to develop various functions
14:01and break the adversity.
14:04One of them is
14:07This is a handy terminal.
14:11When you say, excuse me,
14:13this is the terminal where you can make an order.
14:16As you read the QR code on your smartphone,
14:19you can see the information of the customer
14:22in this handy terminal.
14:25For example, I came to the store for the 9th time today,
14:30and I have introduced 6 people,
14:33and I have introduced my friends.
14:35I see.
14:36So it's 700 people a day.
14:38That's right.
14:39In my case, I don't drink much,
14:41so I order Yakuzen Hakkou Cola for the 9th time,
14:44and I order it 17 times.
14:46You can see the information of the order
14:48in the terminal of the store.
14:50For example, if you say the usual thing,
14:53can you say it in order from the top?
14:56That's exactly right.
14:58If it's a store that can do it,
15:00you can say, thank you for today.
15:02Can I have the usual Japanese sake?
15:04If you remember the name,
15:06I think it's a pretty good store.
15:08It's special.
15:09I think so.
15:12The second is that you can collect customer data
15:16and order history at the same time,
15:18which was difficult to grasp at restaurants until now.
15:21In addition, since it is in cooperation with LINE,
15:24you can send a coupon that suits the customer's taste from the store,
15:28which leads to an increase in the repeat rate.
15:33In addition,
15:35it also corresponds to the current popular Oshikatsu.
15:41I received 1000 yen from customers like this.
15:48Receive money from customers.
15:50What the hell is this?
15:58The second is that you can collect customer data
16:00and order history at the same time,
16:02which leads to an increase in the repeat rate.
16:06The second is that you can collect customer data
16:08and order history at the same time,
16:10which leads to an increase in the repeat rate.
16:13In order to save restaurants,
16:15we have developed a new ordering system.
16:21This service is not only for the store,
16:24but also for the staff who work.
16:29I received 1000 yen from customers like this.
16:35On the screen, there is a text of 1000 yen.
16:39In fact, this is a tip.
16:42I received it by saying that I will do my best from now on.
16:46I think I will be motivated to serve other people from now on.
16:54Customers can choose the amount set by the store
16:58and send a tip.
17:00It is a service called Oshiel.
17:03Some people earn about 60,000 yen in a month.
17:07It is said that it raises the motivation of the staff
17:09and leads to a decrease in the repeat rate.
17:15In addition, the evolution of the second service
17:18was on the back side of the store.
17:21This is the service of the store's financial management.
17:26It is a service that manages the shift
17:29and manages the payment.
17:33Until now, this kind of shift was done at the store, right?
17:36That's right.
17:37Now we use a different system.
17:40Once you enter the system,
17:42drop it in Excel, drop it in Excel,
17:44and then re-enter the system.
17:46There was such a process.
17:48There was such a process.
17:50This can be done in one go.
17:54You can also shorten the time.
17:56That's right.
18:00The second service was launched in October last year
18:02to make the management of restaurants more efficient.
18:08Since the creation of the shift
18:12that the store manager has been doing since closing,
18:14the staff's financial management
18:16and payment calculations
18:18have almost been automated.
18:22In the food industry,
18:23it's hard just to do this kind of processing after it's over.
18:26You want to go home for two or three hours.
18:28That's the pattern, right?
18:30That's exactly what you said.
18:31Even if it's gone,
18:32I'm going to do my best tomorrow.
18:35You can think about what to do with the food.
18:37That's right.
18:38You can focus on another time.
18:40You can enjoy different dishes
18:42and think about different dishes.
18:47I don't think it's free,
18:50but even if you pay for it,
18:53it's not a loss.
18:55Is there any merit in that?
18:57That's right.
18:58It's a kind of sales revenue.
19:00It's not that expensive, is it?
19:01No.
19:02It's not that expensive, is it?
19:04That's true.
19:07I'm satisfied with it.
19:08I use it.
19:12The cost of introducing Dyni
19:14is about 400,000 yen.
19:16The monthly fee is about 50,000 yen.
19:19It's not cheap at all.
19:22However,
19:23Dyni has combined the services
19:25that various companies have provided
19:27into one.
19:33As a result,
19:34the efficiency of the work has improved
19:36and the service has been strengthened
19:38and the labor cost has been reduced.
19:42Does Dyni do this kind of thing?
19:45That's right.
19:46It's not just a service for ordering.
19:49Registration,
19:50financial management,
19:52and settlement.
19:53We provide all kinds of systems
19:55that are necessary for the food industry.
19:58I hope we can realize
20:00that it will improve
20:02the food industry as a whole
20:03while taking advantage of it.
20:06However,
20:07the mobile ordering system
20:09has become a hot topic.
20:11The competition has worsened.
20:13How will Dyni face
20:15its strong rival?
20:19Doesn't this business model
20:21seem to be imitated right away?
20:23There are people who do
20:25similar things.
20:26That's right.
20:27The IT industry is an industry
20:29that is easy to be imitated
20:31and easy to become a competitor,
20:33so we understand it as a kind of
20:35grand rule of the game.
20:37I think it's important
20:39to grow fast enough
20:41to not be imitated.
20:43I think it's a kind of grand rule
20:45to collect as much money as possible
20:47and go as fast as possible
20:49to an area where no one can imitate.
20:51I see.
20:52On the other hand,
20:54I think there will be times
20:56when the food industry
20:58can't evolve anymore
21:00if it can cover so many things.
21:02Is that still the case?
21:04That's right.
21:05There is a 10-year roadmap
21:07even if you just imagine it now.
21:09It says,
21:10let's do this for the next 10 years.
21:12It will take 10 years
21:14even if you just imagine it.
21:16There are still many things
21:18that are not included in the roadmap.
21:20I think there will be changes
21:22in the social environment,
21:24such as changing the law,
21:26epidemics such as COVID-19,
21:28and the market environment.
21:30I think there are functions
21:32that will be necessary
21:34for the future.
21:36I don't think there is a place
21:38where you can do everything
21:40no matter how much you do.
21:44Yamada founded the second company
21:46in 2018.
21:49There was an incident
21:51that started the company.
21:53After this,
21:54Mayama is getting closer.
22:00Why do you go to a place
22:02like this?
22:03I worked part-time at a restaurant.
22:05I worked at a BBQ restaurant,
22:07an izakaya,
22:08and a fast food restaurant.
22:10I had a lot of experiences
22:12and thought that restaurants were fun.
22:15I especially enjoyed
22:17being thanked.
22:19On the other hand,
22:20there is that kind of fun,
22:22but the workplace is like this.
22:24Do humans really need to do this?
22:26Humans do the work.
22:28I remember the manager
22:30suffering a lot.
22:32I remember working
22:34until I ran out of battery.
22:36I thought that if I,
22:38who happened to have
22:40such an IT skill,
22:42could solve such a problem,
22:44so I founded the second company.
22:46That's the background.
22:49Yamada is now
22:51walking towards
22:53a big ambition.
22:56I wrote a small number
22:58for the company.
22:59A small number?
23:00I regret that one digit wasn't enough.
23:02That's what he said.
23:03Is it a 1 trillion yen company?
23:05No, it's a 10 trillion yen company.
23:08His goal is
23:10a 10 trillion yen company,
23:12and more.
23:13I want to challenge
23:15overseas with Japanese restaurants.
23:17I want to bring as many Japanese restaurants
23:19as possible to overseas,
23:20and I want them to reflect there.
23:23Last year,
23:24he obtained financial support
23:26from the Japanese government.
23:30He has already begun
23:32to invest in overseas.
23:37Next week,
23:38Mayama will dig deeper
23:40into the future
23:42of the Japanese restaurant industry.
23:46Breakthrough will be broadcast
23:48on Teletubbies,
23:50TVer, and U-NEXT.
23:52In Teletubbies,
23:54there is also deep-diving content.