[Reservations Immediately Sold Out] Fuji Boeki's Self-Operated "Kimagure Shokudo" Celebrates 1st Anniversary. A Local Company's Real Initiative Addressing Lunch Refugees and High Prices.
Fuji Boeki Co., Ltd.'s self-operated employee cafeteria, "Kimagure Shokudo," has celebrated its first anniversary. Addressing challenges like limited dining options in its location and rising prices, the cafeteria offers warm meals at affordable prices through a reservation-based, limited-quantity system, significantly improving employees' lunch environment and satisfaction while reducing food waste.
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- 📰 Published: May 8, 2026 at 23:30
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Fuji Boeki Co., Ltd. (Headquarters: Kitakyushu City, Fukuoka Prefecture; Representative Director: Ryosuke Tasaka), which sells furniture and interior goods to interior shops, mass merchandisers, and e-commerce sites under the theme "Always by your side," is pleased to announce that its self-operated employee cafeteria, "Kimagure Shokudo" (Whimsical Cafeteria), which opened in April 2025, has celebrated its first anniversary.
The company is located in an area with few surrounding restaurants, putting many employees in a situation known as "lunch refugees," struggling to find lunch. In addition, recent price hikes have made the burden of meal costs and the limitations of choices even more apparent.
Against this backdrop, the company started its self-operated employee cafeteria, utilizing its in-house kitchen. By implementing a reservation system and limited quantities, it minimizes food waste while establishing a sustainable system that can be continued without strain through irregular operations. Another feature is its ability to offer meals at prices easily accessible to employees by controlling costs through self-operation.
Currently, it operates twice a week, and its popularity is such that reservations are filled every time, contributing to the improvement of employees' lunch environment and satisfaction.
**The form reached after trial and error**
The company has been working to improve employees' lunch environment, stemming from the former chairman's desire to "ensure employees eat proper meals." As part of this effort, they attempted in-house sales of long-lasting prepared dishes, but this did not take hold due to the effort required for reheating and dissatisfaction with the meal's substance.
In pursuit of further improvements, while searching for the optimal solution balancing satisfaction, operational burden, and cost, the president proposed "offering udon utilizing the in-house kitchen." This suggestion accelerated concrete discussions. Subsequently, with an employee-led operational structure in place, the employee cafeteria initiative officially began.
**Birth of "Kimagure Shokudo" - Sustainable operation with "whim" and meal preparation for employees -**
The operation of the employee cafeteria, from grocery shopping to cooking and serving, is handled by one person who also juggles other duties. Therefore, operating days are not fixed, and by holding it irregularly about twice a week, a sustainable system has been established without undue strain. This style is also the origin of the name "Kimagure Shokudo."
Additionally, the reservation system and limited quantities reduce food waste and alleviate the burden of preparation and serving. Even if reservations are not fully booked, on-the-day sales are conducted, demonstrating flexible operation.
The menu is carefully devised to be enjoyable without getting tiresome, while balancing effort and cost. Regular udon becomes cold noodles in summer and hot noodles in winter. Menus using local ingredients and free-refill salads are also incorporated, paying attention to nutritional aspects. New menus are tried once a month, which is one of the joys for employees using the service.
**More than just a meal, a place that touches the heart**
Bukkake Cold Udon 250 yen, Inatama 100 yen.
Employees using the service have commented, "I'm happy to feel home cooking at work" and "I wish it could be 'Mai Shoku' (every day cafeteria)," making homemade meals one of the daily pleasures.
Furthermore, it is praised for being easily accessible in a time of rising prices, with comments like "more reasonable than convenience stores" and "almost too cheap."
As symbolized by comments like "I feel energized after a warm meal" and "It's delicious and makes me feel warm inside," "Kimagure Shokudo" is not just about providing meals but has become a small source of support in the workplace.
**"It was delicious" is the driving force - Thoughts of the employees involved in the operation -**
We interviewed the employees who operate the cafeteria about their thoughts and efforts to date.
Operations Yamashita-san (left), Sumita-san (right)
――It's been a year since the opening, please share your thoughts.
Yamashita: "I can only express my gratitude to Sumita-san (the cooking staff) for safely reaching the one-year mark. I even think it could be named 'Sumita Shokudo' (laughs)."
Sumita: "Thanks to everyone's cooperation, I'm glad we managed to reach the one-year mark safely. There are some who don't know how to make a reservation, so I hope we can make it even more accessible for them."
――Are there any difficulties in operating it?
Yamashita & Sumita: "Hmm (laughs). This past year flew by, and we've just kept moving forward without looking back or stopping. Looking back now, perhaps getting all the cooking utensils ready and figuring out time management were difficult at first."
――What made you happy while operating it?
Sumita: "When employees say things like 'I worked hard in the morning looking forward to this' or 'It was delicious,' I feel like it was all worth it. That truly is our encouragement and strength."
**Changes brought by "Kimagure Shokudo" and what's next**
While juggling daily tasks,
The company is located in an area with few surrounding restaurants, putting many employees in a situation known as "lunch refugees," struggling to find lunch. In addition, recent price hikes have made the burden of meal costs and the limitations of choices even more apparent.
Against this backdrop, the company started its self-operated employee cafeteria, utilizing its in-house kitchen. By implementing a reservation system and limited quantities, it minimizes food waste while establishing a sustainable system that can be continued without strain through irregular operations. Another feature is its ability to offer meals at prices easily accessible to employees by controlling costs through self-operation.
Currently, it operates twice a week, and its popularity is such that reservations are filled every time, contributing to the improvement of employees' lunch environment and satisfaction.
**The form reached after trial and error**
The company has been working to improve employees' lunch environment, stemming from the former chairman's desire to "ensure employees eat proper meals." As part of this effort, they attempted in-house sales of long-lasting prepared dishes, but this did not take hold due to the effort required for reheating and dissatisfaction with the meal's substance.
In pursuit of further improvements, while searching for the optimal solution balancing satisfaction, operational burden, and cost, the president proposed "offering udon utilizing the in-house kitchen." This suggestion accelerated concrete discussions. Subsequently, with an employee-led operational structure in place, the employee cafeteria initiative officially began.
**Birth of "Kimagure Shokudo" - Sustainable operation with "whim" and meal preparation for employees -**
The operation of the employee cafeteria, from grocery shopping to cooking and serving, is handled by one person who also juggles other duties. Therefore, operating days are not fixed, and by holding it irregularly about twice a week, a sustainable system has been established without undue strain. This style is also the origin of the name "Kimagure Shokudo."
Additionally, the reservation system and limited quantities reduce food waste and alleviate the burden of preparation and serving. Even if reservations are not fully booked, on-the-day sales are conducted, demonstrating flexible operation.
The menu is carefully devised to be enjoyable without getting tiresome, while balancing effort and cost. Regular udon becomes cold noodles in summer and hot noodles in winter. Menus using local ingredients and free-refill salads are also incorporated, paying attention to nutritional aspects. New menus are tried once a month, which is one of the joys for employees using the service.
**More than just a meal, a place that touches the heart**
Bukkake Cold Udon 250 yen, Inatama 100 yen.
Employees using the service have commented, "I'm happy to feel home cooking at work" and "I wish it could be 'Mai Shoku' (every day cafeteria)," making homemade meals one of the daily pleasures.
Furthermore, it is praised for being easily accessible in a time of rising prices, with comments like "more reasonable than convenience stores" and "almost too cheap."
As symbolized by comments like "I feel energized after a warm meal" and "It's delicious and makes me feel warm inside," "Kimagure Shokudo" is not just about providing meals but has become a small source of support in the workplace.
**"It was delicious" is the driving force - Thoughts of the employees involved in the operation -**
We interviewed the employees who operate the cafeteria about their thoughts and efforts to date.
Operations Yamashita-san (left), Sumita-san (right)
――It's been a year since the opening, please share your thoughts.
Yamashita: "I can only express my gratitude to Sumita-san (the cooking staff) for safely reaching the one-year mark. I even think it could be named 'Sumita Shokudo' (laughs)."
Sumita: "Thanks to everyone's cooperation, I'm glad we managed to reach the one-year mark safely. There are some who don't know how to make a reservation, so I hope we can make it even more accessible for them."
――Are there any difficulties in operating it?
Yamashita & Sumita: "Hmm (laughs). This past year flew by, and we've just kept moving forward without looking back or stopping. Looking back now, perhaps getting all the cooking utensils ready and figuring out time management were difficult at first."
――What made you happy while operating it?
Sumita: "When employees say things like 'I worked hard in the morning looking forward to this' or 'It was delicious,' I feel like it was all worth it. That truly is our encouragement and strength."
**Changes brought by "Kimagure Shokudo" and what's next**
While juggling daily tasks,