Investor Presentaiton
Current status of restaurant market
three years from the start of the COVID-19 pandemic
Two hindrances of restaurant management
Worsening labor shortage
Recruitment difficulties, Rising human resource costs
Soaring ingredients costs and utility costs
Sharp rise in costs due to the Ukraine situation
and prolonged weak yen
In preparation for other business stagnation risks, it is necessary to create more flexible and muscular stores
Three changes in consumers
Changes due to penetration of telework
✓ Decline in daily opportunities for dining out, such as on the way home from work
✓
On the other hand, there is greater clarity of purpose of dining out, such as when, with whom, and how they want to
enjoy it
Changes caused by requests stay-at-home and restrictions on activities
✓
Re-realize the value of experience of real interaction unique to dining out
Trend of refraining from late-night dining out, such as at afterparties
Changes in behavior related to restaurant searches
Increase in dining out with prior reservations sparked by the Go To Eat campaign
Increase in restaurant searches on services beyond specialist restaurant information sites, such as Google and
social media
GURUNAVI
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