Electrical Construction Company Develops Product with Junior High Students: Dessert Born from Vocational Experience Becomes #1 Monthly Seller
Students participating in a vocational experience program at 'ple cafe', operated by Katsuyama Electric Works in Takasaki City, developed a Chocolat Terrine that became the top-selling item of the month. This initiative successfully connects the construction industry with the local community.
📋 Article Processing Timeline
- 📰 Published: April 7, 2026 at 03:00
- 🔍 Collected: April 6, 2026 at 18:30
- 🤖 AI Analyzed: April 21, 2026 at 01:56 (343h 26m after Collected)
■ Why an Electrical Construction Company Offers Vocational Experiences
In the construction industry, labor shortages and the disengagement of young people are pressing issues, compounded by a lack of opportunities to convey the appeal of the work. Additionally, there has been limited interaction between companies and local residents, making it difficult to fully communicate the company's value and vision.
Katsuyama Electric Works uses "what truly delights the customer" as its core criterion for all decisions, providing value that transcends the boundaries of electrical construction. As part of this effort, they opened 'ple cafe' on the premises of their headquarters, creating a space where anyone can easily drop by and actively hosting vocational experience programs.
■ Product Development Process by Junior High School Students
In November 2025, during "Yaru Venture Week," a vocational experience program organized by public junior high schools in Takasaki City, the company hosted four second-year junior high school students for five days.
The task was "cafe product development." Based on actual customer visit data, ordering trends, and usage patterns by time of day, the students themselves established target personas and planned the product.
After hours of discussion, the established persona was:
<< A high school senior girl attending a nearby high school. A student preparing for exams who wants to study with friends in a stylish space that lifts her spirits. >>
Based on this hypothesis, they developed the "Chocolat Terrine ~with Agrium Sauce~" (480 yen including tax). They combined a rich chocolat terrine with a refreshing citrus sauce based on orange, creating a dish that is not too heavy and can be enjoyed to the last bite.
This product was officially commercialized after meticulous meetings with ple cafe's pastry chef.
In the construction industry, labor shortages and the disengagement of young people are pressing issues, compounded by a lack of opportunities to convey the appeal of the work. Additionally, there has been limited interaction between companies and local residents, making it difficult to fully communicate the company's value and vision.
Katsuyama Electric Works uses "what truly delights the customer" as its core criterion for all decisions, providing value that transcends the boundaries of electrical construction. As part of this effort, they opened 'ple cafe' on the premises of their headquarters, creating a space where anyone can easily drop by and actively hosting vocational experience programs.
■ Product Development Process by Junior High School Students
In November 2025, during "Yaru Venture Week," a vocational experience program organized by public junior high schools in Takasaki City, the company hosted four second-year junior high school students for five days.
The task was "cafe product development." Based on actual customer visit data, ordering trends, and usage patterns by time of day, the students themselves established target personas and planned the product.
After hours of discussion, the established persona was:
<< A high school senior girl attending a nearby high school. A student preparing for exams who wants to study with friends in a stylish space that lifts her spirits. >>
Based on this hypothesis, they developed the "Chocolat Terrine ~with Agrium Sauce~" (480 yen including tax). They combined a rich chocolat terrine with a refreshing citrus sauce based on orange, creating a dish that is not too heavy and can be enjoyed to the last bite.
This product was officially commercialized after meticulous meetings with ple cafe's pastry chef.