TOWA FOOD SERVICE CO.,LTD

Pasta sauces, dressings, fresh noodles, cakes, and coffee beans are produced in-house at three central kitchen locations, including Totsuka Commissary and Fukagawa Confectionery. Total in-house production for FY2025 (ended April 2025) was ¥1,412,897 thousand on a manufacturing cost basis (101.5% year-on-year). The company achieved a 20-30% reduction in in-store cooking labor hours and built a timely cost visualization system through the renewal of its cost management system.

The brand offers a "escape from the everyday, transcending time and space" experience by combining Taisho-era romanticism-themed interiors, uniforms, specialty coffee, and handmade cakes. In FY2025 (ended April 2025), Tsubakiya Coffee Group sales were ¥5,695 million (106.2% year-on-year), the largest among all divisions. The group has over 220,000 app point members, promoting customer engagement and repeat visits.

All 110 stores are operated as directly-managed outlets, and by concentrating openings in Tokyo and the three surrounding prefectures, the company has built a cross-area shift management and support staffing system. A training center was newly established within the head office building, where head office customer service trainers conduct induction training for all new cast members. The company achieved 118.2 annual holidays per employee (an increase of 3.2 days year-on-year) and average overtime of 16.9 hours (69.0% of the previous year's level), improving the labor environment and enhancing employee retention.

Established a daily management system to control variances between theoretical and actual food cost, strengthening cost control through reduced food waste/inappropriate loss and improved order accuracy. Promoting development of higher value-added menus and strategic review through analysis of accumulated sales and cost data. In FY2026, the cost of sales ratio rose slightly to 27.4% (from 26.9% in the previous fiscal year), indicating a phase requiring continued efforts.

Table-order systems have been introduced at 35% of all locations. This initiative allows employees to focus on service while achieving both improved customer convenience and labor cost efficiency. Already introduced at 21 Italian Dining Dona Group stores. At the Kotegaeshi / Pastakan Group, DX implementation has been completed, and training is underway to enhance cooking and service quality.

Promoting reduced, uniform, stable, and higher-quality cooking processes at lower cost by handling sautéing, simmering, seasoning, and other cooking steps at the central kitchen and portioning them accordingly. The policy is to maintain and improve the in-house production ratio of approximately 50%. Also strengthened the manufacturing system by upgrading equipment, including new steam kettles, weight checkers, and metal detectors.

Aiming to improve employee retention through enhanced education and training programs, visualization of career plans, and pursuit of fair treatment. In FY2026, annual paid holidays for employees stood at 119.1 days (up 0.9 days year on year), and average overtime hours improved to 11.2 hours (66.3% of the previous year, a reduction of 5.7 hours). Continuing to promote the hiring of foreign staff and multilingual support.

To mark the 30th anniversary of Tsubakiya Coffee, the brand is being strengthened through the development of specialty blends, direct purchasing from origin countries, and leveraging a siphonist champion. In FY2026, a new Tsubakiya Sabo Omiya store was opened, and the Ginza Main Store and Tokyo Opera City store underwent renovation. A new Pastakan store was also opened at Ikebukuro Sunshine City Alpa.