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Japanese BBQ as a high-end beef dish.
１ Japanese BBQ can be enjoyed in a casual setting.
２．Diners can enjoy a variety of food even in small amounts just like sushi.
３．Vegetarians and seafood lovers can enjoy meals together.
４． Japanese Style BBQ uses tender, quality beef.
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Three reasons why Japanese BBQ is popular among affluent middle- and upper-class diners.
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| The following are the three major reasons to recommend Yakiniku. In China, where individual consumption is going to increase, the advantage of the Yakiniku business will be a big help for restaurant managers. It will only take a minute, so please read to the end. |
| Reason 1: As people become more affluent, they have a craving for beef. |
<Relation between income and beef consumption>
Around 1955, personal income in Japan began to surge. At the same time, consumption of beef also began to increase. Previously, pork was more popular, but interest in beef soared because it made Japanese consumers feel wealthy. A similar trend will likely occur in China |
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Reason 2: Yakiniku restaurants keep rising labor costs in check.
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<Comparison with a Chinese restaurant>
An advantage of Yakiniku is that you can prepare the food in advance. If meat is cut and marinated in the sauce at lulls in business, the restaurant can serve guests no matter how many people are dining. Labor costs can be lower than Chinese restaurants, where food is prepared as an order comes into the kitchen. In the future, salaries for workers will increase in China, and this will be a headache for managers. This efficient use of time is a reason why many Yakiniku restaurants are opened in Japan. |
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Reason 3: Yakiniku is popular because it is healthier than steak
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<Although both Yakiniku and steak are meat dishes….>
A drawback of steak is that the portion is fixed and it is often too much. Since Yakiniku meat is thinly sliced and cut into easy bite-size morsels, guests can control how much to eat. Overeating is not a concern. |
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| The following positve comments come from Shinpo users. |
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Swizerland
Lausanne
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Q1: What made you start a Yakiniku business?
A1: I had Yakiniku for the first time when I visited a family in Nagoya who had hosted my child. It was so delicious and I knew immediately there would be many people in Lausanne eager for Japanese-style Yakiniku. Not offering what people want is against my sense of hospitality. →More |
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Australia
Sydney
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He encountered Japanese BBQ for the first time at a restaurant in Sydney. There was a clear contrast between restaurants that serve good meals and restaurants that do not serve good meals, or successful restaurants and unsuccessful restaurants. It was obvious to Mr.Yao what makes the difference, and he was convinced that management is the key to a successful Japanese BBQ business. He decided his future would be that of an entrepreneur. That was four years ago.
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