About Masuya’s People
Development and Systems

Sales are a mirror of how much we delighted our customers. We analyze “Why did it grow today? Why was it lower?” and, while generating ideas—such as menu development, promotions, communication with service staff, pairings with wine and sake, and various events—we work with each store to turn these into improvements.

Cost awareness is an important foundation for keeping the restaurant going for the long term. As a guideline, we aim to keep the combined total of food, drinks, and labor at roughly within 70%. On top of that, we check seasonal ingredients and market trends and develop dishes that make use of what we procure. We also actively incorporate improvements in HR and retention, as well as cost management methods learned from other industries.

Goals are signposts indicating where the store is headed. In addition to numerical targets such as sales and customer acquisition, we also set qualitative goals such as “improving customer satisfaction” and “success of new menus.” With “One Staff, One Mission,” we do not chase numbers alone; we value the learning and improvements gained during the achievement process and work together as one team.

Operations are the foundation of store management. Reflecting in daily reports, creating a reassuring environment through cleaning and hygiene control, stable staffing through recruitment and shift management, and managing serving times to deliver dishes and drinks at the optimal timing-by running these in good balance, we make daily service smooth and provide customers with a comfortable time.

Communication is the key that creates the atmosphere and teamwork of the restaurant. We coordinate among leadership, multiple locations, in-store sections, suppliers, and the business management office, and move forward while frankly conveying what is necessary. Including staffing and development, we strengthen the team’s capability through constructive interaction.