Hamayuu

Basic Information

Stock Code
7682
Industry
Retail
Category Detail
Restaurants
Prefecture
Aichi Prefecture
Establishment Year
February 1968
Listing Year
October 2019
Official Website
http://www.hamayuu.co.jp
TSE Information
TSE Information
Yahoo! Finance
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Overview

Hamayuu is a Chinese restaurant chain founded in 1968, primarily operating in the Chubu region, and is a stably growing company that values community-based family dining culture.

Current Situation

Hamayuu recorded sales of approximately 4.5 billion yen and net profit of about 20 million yen in the fiscal year ended July 2022. Specializing in the Chinese restaurant business, it currently operates around 40 stores mainly in the Tokai region. It provides dining spaces for multi-generational families in the local community and offers vegetarian menus. In addition to directly managed stores, it is actively developing new formats such as Shikitei and Torikei, with plans for medium- to long-term expansion into the Kansai and Kanto regions. While focusing on cost management and operational efficiency, it also emphasizes enhancing customer satisfaction and community contributions. Moving forward, it aims to improve brand value by increasing environmentally considerate menus and investing in digital marketing. Financially, it prioritizes sustainable growth and works to secure stable cash flows.

Trivia

Interesting Facts

  • Incorporated in 1968 from an individually operated Chinese restaurant
  • First company in the Nagoya area to introduce menus with photos
  • Operates 'Shikitei', a high-end Chinese format with all private rooms
  • Adopts 'four generations under one roof' family concept as its management philosophy
  • Early provider of vegetarian menus among national chains
  • Kanto expansion began with the Kokubunji store in 2005
  • Employee stock ownership association to encourage shareholding among staff
  • Quality uniformity achieved via central kitchen system
  • Sapporo Breweries listed as one of the major shareholders
  • Deep local roots as a Nagoya-originated Chinese restaurant chain
  • Covers broad customer base through multi-format expansion
  • Listed on Tokyo Stock Exchange Standard Market in 2019
  • Sells meal sets via mail order to remote rural areas
  • Around 230 employees, mid-sized restaurant operator
  • Paid-in capital of approx. 660 million yen with stable financial base

Hidden Connections

  • Major shareholder Sapporo Breweries collaborates on sales to the food service industry
  • Employee stock ownership strengthens staff's sense of management participation
  • Listed on both Tokyo and Nagoya exchanges, strong in fundraising
  • Central kitchen for store operations is an industry-leading example
  • Strong appeal to local urban customers, differentiated by regional management
  • Incorporates local ingredients in menu development to promote local production for local consumption
  • New format 'Shikitei' creates privacy with all-private-room setup
  • Featured in the 2011 Chubu Keizai Shimbun company yearbook

Future Outlook

Growth Drivers

  • Solid customer base expansion in Chubu region
  • Aggressive expansion into Kansai and Kanto areas
  • Customer attraction targeting multi-generational families
  • Menu enhancements responding to rising health consciousness
  • Advancement of digital marketing
  • Brand diversification through new format development
  • Initiatives for sustainable environment and society
  • Utilization of local ingredients and promotion of local production for local consumption
  • Service innovations for improved customer experience
  • Store efficiency improvements and operating cost reductions

Strategic Goals

  • Establish 50 stores in major Kansai and Kanto cities
  • Roll out vegetarian and health-oriented menus to all stores
  • 30% reduction in plastic packaging to lower environmental impact
  • Full implementation of digital reservation and customer management systems
  • Achieve stable growth with sales exceeding 7 billion yen
  • 10% annual sales growth through diversified new formats
  • Strengthen initiatives for employee satisfaction improvement
  • Enhance brand value through co-creation with local communities
  • Promote sustainable procurement and ingredient loss reduction
  • 100% investment in operational efficiency and talent development

Business Segments

Store Operation Support

Overview
Business providing products and services to streamline store operations.
Competitiveness
Achieves uniform quality through the central kitchen system.
Customers
  • In-house store managers
  • Store staff
  • Food wholesalers
  • Service providers
Products
  • Central kitchen manufactured products
  • Seasoning supply
  • Kitchen equipment provision
  • Operation manuals

Ingredient Procurement and Processing

Overview
Stable supply of safe, high-quality Chinese ingredients to various businesses.
Competitiveness
Regionally focused procurement network and high-standard hygiene management.
Customers
  • Restaurant chains
  • Food wholesalers
  • Food processing companies
Products
  • Frozen Chinese ingredients
  • Dim sum products
  • Pre-cooked ingredients
  • Custom menu ingredients

New Format Development

Overview
Aims for market expansion through planning and operation of new formats.
Competitiveness
Planning capabilities based on track record and customer understanding in the Chubu market.
Customers
  • Investors
  • Franchise partners
  • Industry partners
Products
  • All-private-room restaurants
  • Casual Chinese restaurants
  • Brand development support

Competitive Advantage

Strengths

  • Regionally focused store rollout
  • Multi-generational family concept
  • Stable customer base
  • Diverse format expansion
  • High-quality ingredient management
  • Vegetarian対応 menus
  • Quality control via central kitchen
  • Solid financial foundation
  • Credibility as a listed company
  • Experienced management team
  • Effective cost management

Competitive Advantages

  • Strong market foundation with regional focus centered on Chubu
  • Customer loyalty from unique four-generational family concept
  • Uniform quality and service through directly managed stores
  • Broad customer segments secured by multi-format rollout
  • Captures health-conscious segment with comprehensive vegetarian menus
  • Optimizes costs and quality with central kitchen ingredient management
  • Maintained solid ordinary profit since 2022
  • Fundraising strength from listing on Tokyo Stock Exchange Standard
  • Strong community ties for positive brand image
  • Aggressive development and rollout of new formats

Threats

  • Decline in visits due to COVID-19 and other infectious diseases
  • Intensifying competition in Kanto and Kansai areas
  • Labor shortages and rising labor costs
  • Profit deterioration from raw material price fluctuations
  • Trend toward reduced dining out by consumers
  • Demands for strengthened food safety and hygiene risk management
  • Challenges in national expansion from local presence
  • Intensifying price competition in dining-out market
  • Cost increases from stricter environmental regulations
  • Competitive disadvantage from delays in digital adaptation

Innovations

2022: Expansion of Vegetarian Menu Rollout

Overview
Enriched vegetarian menus to address health trends and diverse dietary needs.
Impact
Acquired new customer segments and improved customer satisfaction

2021: Central Kitchen Equipment Enhancement

Overview
Invested in equipment to improve ingredient processing efficiency, quality control, and hygiene.
Impact
Achieved quality uniformity and cost reductions

2023: Opening of New Format 'Torikei Casual'

Overview
Developed and opened a casual Chinese restaurant format targeting younger demographics.
Impact
Improved brand recognition among younger generation

2020: Digital Marketing Strengthening

Overview
Introduced web reservation and customer management systems, along with SNS promotions.
Impact
Improved reservation rates and customer analysis accuracy

2024: Introduction of Eco-Friendly Packaging Materials

Overview
Adopted recyclable packaging materials to reduce plastics.
Impact
Reduced environmental impact and enhanced corporate image

Sustainability

  • Food loss reduction programs
  • Active use of local produce to promote local production for local consumption
  • Introduction of energy-efficient kitchen equipment
  • Promotion of food education and health management for employees
  • Adoption of eco-friendly packaging
  • Environmental beautification activities in collaboration with local communities
  • Strengthened sustainable water resource management
  • Disclosure of environmental information to raise customer awareness
  • Food donations to food banks and similar organizations
  • Promotion of workplace diversity and better working conditions