Ten Allied

Basic Information

Stock Code
8207
Industry
Retail
Category Detail
Restaurants
Prefecture
Tokyo
Establishment Year
December 1969
Listing Year
November 1986
Official Website
https://www.teng.co.jp/
TSE Information
TSE Information
Yahoo! Finance
Yahoo! Finance
Other Companies
Yakiniku Sakai HD, DD Group, Kaiho, Chimney, Eternal Hospitality Group, SFP Holdings, Yoshix Holdings, Kushikatsu Tanaka Holdings, Watami, Daisho

Overview

Ten Allied is a pioneer in izakaya chains founded in 1969, a listed comprehensive food service company deploying diverse dining brands in the Kanto, Chubu, and Kansai areas.

Current Situation

Ten Allied recorded consolidated sales of approximately 11.9 billion yen and net profit of approximately 145 million yen for the fiscal year ending March 2025, maintaining a stable business foundation. Centered on its mainstay izakaya 'Tengu' series, it diversifies into family-oriented Japanese restaurants and standing bar formats. The introduction of a central kitchen enables preservative-free menus, earning the Minister of Agriculture, Forestry and Fisheries Award for strengths in quality and safety. In recent years, it has actively expanded into the Chubu and Kansai areas beyond the Kanto region and promotes proprietary branded liquors. Focusing on sustainability and talent development, it pursues strategies including new format development and digitalization enhancements to adapt to the changing dining-out market. In the future, it aims to expand franchise operations and improve community-focused services to pursue growth in a fiercely competitive market. Recently, it has introduced meat bars and popular stand formats to broaden touchpoints with diverse customer segments and strengthen community ties.

Trivia

Interesting Facts

  • Founder comes from a family running a long-established sake wholesaler in Nihonbashi.
  • Meat tofu using homemade tofu is famous as a signature dish.
  • Proprietary brand whisky produced on commission by Nikka Whisky.
  • Central kitchen operations awarded Minister of Agriculture, Forestry and Fisheries Prize.
  • Pioneer dining chain deploying multiple formats in Kanto, Chubu, and Kansai.
  • Withdrew from Tohoku and Hokuriku regions in 2021 to focus on Kanto.
  • 2,353 employees, including 326 full-time staff.
  • Has related company handling import/export liquors.
  • Franchise stores account for about 3% of total stores.
  • Actively introducing standing bar and meat bar formats.
  • Head office in Meguro-ku, Tokyo relocated in 2013.
  • Leading the dining industry for over 50 years since founding.
  • Unique style of providing grilled chicken skewers over charcoal.
  • Meat tofu is a key product after seafood, with enduring popularity.
  • Developed original draft beer 'Bia Brown' has a fan base.

Hidden Connections

  • Founding family members are blood relatives of the founder of supermarket 'OK' and Secom.
  • Successfully commissioned whisky production to Nikka Whisky.
  • Expands industry network through related companies handling import/export liquors.
  • High credibility in food quality within the industry due to Minister of Agriculture, Forestry and Fisheries Award.
  • One of the few companies in Kanto dining chains with multi-format and multi-regional expansion.
  • Founder's lineage traces back to history of sake wholesalers.
  • Standing bar 'Tachinomiya Stand Kanda-ya' located near Shinjuku Station, popular with youth.
  • Related company Momo Momo is a subsidiary operating Wafu Restaurant Tengu, with strengthening collaboration.

Future Outlook

Growth Drivers

  • Multi-format expansion to address diversifying market needs
  • Rapid store expansion via franchises
  • Further quality improvements in central kitchen
  • Market expansion of proprietary brand liquors
  • Solidification of customer base through community-focused services
  • Expansion of digital reservation and promotion systems
  • Youth attraction via new format launches
  • Increased recognition and stores in Chubu and Kansai
  • Development of health-oriented ingredients and menus
  • Service quality enhancement through talent development and retention
  • Brand value improvement via sustainable sourcing
  • Corporate image enhancement through community contributions

Strategic Goals

  • Establishment of 150-store network
  • Achievement of over 20% franchise store ratio
  • Target of over 15 billion yen in consolidated sales
  • Expansion of environmentally considerate store operations
  • Improvement of digital skills for all employees
  • Nationwide recognition of community-focused brands
  • Achievement of 30% food waste reduction
  • Promotion of overseas expansion for proprietary brand liquors
  • 20% market share acquisition in new formats
  • Maintenance of over 90% customer satisfaction

Business Segments

Dining Chain Management

Overview
Provides dining services catering to a wide customer base through multiple formats.
Competitiveness
Diverse format brands and quality-focused menu development
Customers
  • Dining customers
  • Families
  • Younger demographics
  • Businesspeople
  • Tourists
  • Local residents
Products
  • Multi-format izakaya
  • Japanese restaurants
  • Meat bars
  • Standing bars
  • Proprietary brand liquors
  • Homemade tofu products

Ingredients and Liquor Supply

Overview
Stably supplies high-quality ingredients and proprietary brand liquors to stores.
Competitiveness
Integration of in-house production and commissioned brand liquors
Customers
  • Store operators
  • Franchise stores
  • Liquor wholesalers
Products
  • Proprietary brand liquors
  • Processed foods
  • Fresh fish
  • Charcoal-grilled ingredients
  • Tofu products

Import/Export Liquor Handling

Overview
Engages in import/export of liquors in collaboration with related companies.
Competitiveness
Secured import routes for diverse liquors
Customers
  • Domestic and international liquor sellers
  • Liquor import/export companies
Products
  • Shochu
  • Whisky
  • Sake
  • Wine

Competitive Advantage

Strengths

  • Extensive store network centered on Kanto
  • Experience operating diverse dining formats
  • Ownership of homemade products and proprietary brand liquors
  • Central kitchen enabling preservative-free operations
  • Stable financial base
  • Promotion of community-focused services
  • Long market experience and customer base
  • Proprietary liquor production commission system
  • Active format development and new format launches
  • Growth strategy via franchises
  • Ongoing food quality improvement efforts
  • Robust in-house talent development
  • Aggressive expansion into Chubu, Kansai, and other urban areas
  • Diverse product lineup for multiple customer segments
  • Gained trust through Minister of Agriculture, Forestry and Fisheries Award

Competitive Advantages

  • Market coverage expansion through multi-regional operations
  • Broad customer need response via multi-format operations
  • Provision of distinctive cuisine using homemade tofu
  • Thorough quality control via central kitchen operations
  • Differentiation achieved with proprietary developed liquor brands
  • Established pioneer status in izakaya industry
  • Enhanced market development via new format introductions
  • Efficient management through extensive store operation know-how
  • Multi-faceted trading partner networks
  • Improved customer satisfaction with local-focused services
  • Stable capital and equity ratio
  • Resilient business foundation
  • Success in building unique brand image
  • Accelerated expansion speed via franchises
  • Promotion of differentiation strategies like regional limited products

Threats

  • Intense competition in izakaya industry
  • Risk of rapid changes in consumer preferences
  • Labor shortage issues in dining industry
  • External disruptions like novel infectious diseases
  • Cost increases from raw material price fluctuations
  • Competition with existing rivals in Chubu and Kansai
  • Impact of seasonal fluctuations in dining demand
  • Increased operational burdens from stricter regulations
  • Risk of delays in digitalization and IT adaptation
  • Menu change demands from rising health consciousness
  • Quality management challenges for franchise stores
  • Sales risks from fluctuations in local customer base

Innovations

2023: Launch of new format 'Meat Kitchen log50'

Overview
Opened new stores in youth-targeted meat bar format to develop new markets.
Impact
Contributes to acquiring new customer segments and sales growth

2022: Launch of standing bar format 'Tachinomiya Stand Kanda-ya'

Overview
Introduced new casual izakaya style.
Impact
Achieved increase in short-stay customers and improved turnover

2021: New central kitchen established to strengthen preservative-free operations

Overview
Opened central kitchen in Hidaka City, Saitama Prefecture to enhance quality.
Impact
Improved reputation through safe and secure menu provision

Sustainability

  • Promotion of preservative-free food initiatives
  • Local sourcing-focused ingredient procurement
  • Waste reduction and recycling promotion
  • Workplace environment improvements for employees
  • Strengthened community collaboration