Shinpo Co., Ltd. (Nagoya, Japan) has the No. 1 share of smokeless Yakiniku grills in Japan.

Shinpo Co., Ltd. (Nagoya) has the No. 1 share of smokeless Yakiniku grills in Japan.

Japanese

Chinese

Korean

Unforeseen formula for success

Location? Taste? Price? Guests are aware of seven factors.

The following seven factors may appear insignificant, however, guests peceive them without knowing. What guests wish for is not just something obvious like savoriness and price. Sincerity to the food service business and hospitality are also peceived as "sensational taste" by guests. This is the profoundness of the food service business.


Factor 1:Teamwork When one team member starts to fry food items, another member passes chopsticks without being asked. A sense of unity has been formed at the work place by paying attention to not only your tasks but the movement of all team members. The cooperation improves work efficiency.	Factor 2: A comfortable kitchen Burdens on the staff, who are exposed to high heat, will decrease by moving a cool air duct that comes down from the ceiling. Workers can then concentrate on cooking in a comfortable work environment. If employees understand that the company cares about them, they will serve dishes to guests in good faith	Factor 3: Meticulous service Kitchen staff wipe off any sauce dropped on a plate and check to see if the meat is arranged in a good balance before serving it to a guest. "Enjoy the dish with your eyes." Sometimes presentation has a big influence on savoriness.

Factor 4: Never keep guests waiting Sanka-tei has a system that transmits orders to the kitchen simultaneously, and this is one technique to prevent the guest from waiting over three minutes. Thanks to a computerized system, there are no errors with orders.	Factor 5: Cook quickly and accurately It takes time to cook noodles, however, five portions of a cold noodle dish can be served in five minutes. Sloppy cooking in a hurry is useless. Guests can recognize swift and accurate preparation.	Factor 6: Eliminate waste If the kitchen staff have sufficient knowledge of meat and cutting skill, the work goes quickly and generates less waste. As a result, costs can be reduced and quality food can be served at a reasonable price.。
	Factor 7: A Chef's competence and leadership Mr. Sanka, owner/chef, worked for a Yakiniku restaurant in Sapporo for 27 years. After visiting South Korea, the mecca of Yakinku, with management to study various Korean cuisine, he made this restaurant the most popular eatery in Sapporo. With absolute confidence as a chef at a Yakiniku restaurant and leadership skills to train all employees, Sanka-tei opened in July 2010 and sales have exceeded their targets. "I have been working together with friends from China, South Korea, and Mongolia. All of them are warm, nice people who cherish their friends more than Japanese do." It won't be long to return the favor to these countries.