あるお店で気づく

０時入店ぐらいだったか

生ビールぬるい

おでんは出汁に浸しただけみたいなの

突っ込みどころ満載

でも満席

これでいいのかな

いや

これでいいのか

いやええわけないがな

ひとはひと

レストランバンクではこれではあかん

これで業績上がってもなんの意味もない

でもオーダーシステムがＱＲでスマホオーダーだった

今どき目新しいわけじゃないけど

そういうことかとも思った

なるほどしかない

とにかく確信したのは美味しいと優しいとひとが温かいは譲らない

ええ店を妥協しない

ということ

ゴールが明確になってきた

さて新店舗立ち上げが終わり今アメリカへの機内

イーストと出汁と向き合った５か月

ものづくりの難しさと楽しさを改めて感じた

８時だよ全員集合では７時５５分までドリフターズは改善してたらしい

みんなでそのぐらいやった

というより本番中にも変えまくった感じ

失敗もたくさんしたけど成功も発見もいっぱいあった

ベーグルはもう次の段階にきていよいよ次のパンへのチャレンジか

高加水パンと魚介イタリアンと白ワインて相性抜群だと思うよ

海老天ざる導入で店内にそばをすする音が増えていよいよ蕎麦屋らしくなり

温蕎麦に関してはほぼ自分の好みど真ん中まできた

おでんも熱々になりおでん出汁もそろそろ近いかなまで来たので全店の機器で検証

そんな新店に刺激されてめらめらしてる人間も増えた

根本の味づくりは一石二鳥どころか三十七鳥ぐらいあるんだな

そんなわけで日本のお店はできるマネージャー陣に任せて

日本のレストラン業は素晴らしいを証明しに行こう

今目の前の改善を大きなものに

今日もええ店作ります。

I think we entered around midnight The draft beer was lukewarm The oden looked like it was just soaked in broth Lots of things to criticize But it was full Is this really okay? No Is this really okay? No, it's not okay Everyone is different This is no good for Restaurant Bank Even if this improves business performance, it doesn't mean anything But the ordering system was QR and smartphone ordering It's not new these days I thought that's what it was I see Anyway, what I'm convinced of is that we can't compromise on deliciousness, kindness, and warmth We can't compromise on a good restaurant That's what it means The goal is becoming clear Now that the new store has been set up, I'm on the plane to America Five months of working with yeast and broth I once again felt the difficulty and fun of manufacturing In "It's 8 o'clock, everyone gather together," the Drifters were improving by 7:55 We all did that much. Or rather, we changed a lot during the performance. We made a lot of mistakes, but we also had a lot of successes and discoveries. The bagels have already reached the next stage, so it's time to challenge ourselves to the next bread. I think high-hydration bread, seafood Italian food, and white wine go great together. With the introduction of the shrimp tempura zaru, the sound of people slurping soba has increased in the store, and it finally feels like a soba restaurant. As for the hot soba, it's almost exactly what I like. The oden is now hot and the oden broth is almost ready, so we're testing it on the equipment in all stores. More people are excited by the new store. The basic flavor creation is not just killing two birds with one stone, but killing 37 birds. That's why I leave the Japanese stores to the capable managers. Let's go prove that the Japanese restaurant industry is great. Make the improvements in front of you big ones. I'll make a great store today too.