飲食店経営（Magazine of Food Service Industry） - September2015

この号では

飲食店の「独立開業」。誰もが考え、夢を見るテーマです。しかし、コンビニやファストフードなどの競合激化、人件費・設備費・水光熱費の上昇により、成功させるためのハードルも上がってきた。開業より廃業が多い分野でどのように成功させるか？今どきの「独立開業」の成功法を市場、資金、立地等の視点から解説した。ラーメン店、洋食店それぞれの成功事例も掲載した。その他、和定食を武器に国内400店のチェーンを作り上げた「大戸屋」の窪塚健一社長に「シニア層開拓」「海外進出」の戦略を聞いた。
"Starting Foodbusiness " . Everyone thought , have dream theme . However , intensifying competition , such as convenience stores and fast food , due to the rise in labor costs and equipment expenses and water utility costs , also came up hurdle for the success . How to be successful in many out of business than practice field ? Success method market of "independent practice " of nowadays , funds , it was commentary from the point of view of location , etc. . Ramen shop , success stories of each Western style restauran and we were posted . Other , We heard the strategy of " senior layer development ", " overseas " to Kubozuka Kenichi president of " Odo-ya " which created a chain of domestic 400 shops in weapons Japanese style meal .