Rock Field's First Challenge! Turning Frontline Voices into Reality: Limited Sale of Store Staff-Conceived Menus Across 6 Brands Including 'RF1'
Rock Field Co., Ltd. will launch eight limited-time menu items created from store staff ideas starting May 14, across brands like RF1 and Green Gourmet. This initiative stems from an internal contest aimed at reflecting frontline insights and customer needs, featuring 'Taipa' (time performance) oriented dishes.
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- 📰 Published: April 28, 2026 at 21:00
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Rock Field Co., Ltd. (Headquarters: Kobe, Hyogo; President: Takashi Furuzuka), which operates various deli brands, will offer eight limited-time menu items conceived by store staff starting Thursday, May 14. These will be available at RF1, Green Gourmet, Nihon no Salad Itohan, Yugo, Kobe Croquette, and Vegeteria.
### From Frontline Voice to Product Creation
In January this year, Rock Field held an internal contest to bridge 'sales floor insights' and 'customer voices' with product development, focusing on the perspective of store staff who interact with customers daily. In this first-ever initiative, 188 entries were submitted from stores nationwide. All 188 entries were initially reviewed by product developers, and 25 selected items proceeded to the final screening by President Takashi Furuzuka and Managing Director Kotaro Yoshii.
Following the final screening, one President's Award and seven Managing Director's Awards were decided. Over approximately one month, the planners (store staff) and product developers collaborated to finalize these eight exquisite menu items for commercialization.
### Overview of the 8 Items Born from Storefront Ideas
(Prices include tax; images are for illustrative purposes.)
#### President's Award (1 Item)
**Available at: RF1, Green Gourmet**
*Regional Bounty: Hamburger with Plenty of Vegetables and Hiroshima-na Pickles – 880 yen (per piece)*
Responding to the needs of customers who want to enjoy various foods in small portions while being fully satisfied with a single item, this hamburger features Hiroshima-na pickles, a specialty of the planner's hometown. The sauce is a Japanese-style blend of oyster soy sauce, lemon juice, grated radish, dashi, and sugar. Focusing on the value of 'Taipa' (time performance), it aims to be a 'Taipa SOZAI' where vegetables and meat can be enjoyed together, completing a meal just by adding a staple.
#### Managing Director's Awards (7 Items)
**Available at: RF1**
*Maple Scented Addictive Salad with Chicken and Sweet Potato – Maple Mustard Dressing – 627 yen (per 100g)*
Conceived with the desire to share the charm of sweet potatoes with more people, this salad features sweet potatoes as the star. Inspired by 'Waffle Chicken' popular in the US, it combines fragrant grilled chicken with the sticky texture of sweet potatoes, the sweetness of maple syrup, and the richness of cream cheese. It focuses on the balance of 'crunchy x sticky' textures and 'sweet x salty' flavors.
**Available at: RF1**
*Salad with Dates, Sake-kasu, White Miso, and 3 Types of Cheese – White Miso Lemon Mustard Dressing – 594 yen (per 100g)*
Based on customer feedback wanting to 'get healthy while enjoying food,' this salad uses dates for gentle sweetness. It combines Japanese fermented foods (sake-kasu and white miso) with Western fermented food (cheese). The sauce adds richness and aroma by blending cream cheese with sake-kasu and milk. The dressing is white miso-based with lemon juice and mustard, creating a refreshing sweetness that enhances the umami of the miso.
**Available at: Nihon no Salad Itohan**
*Plump Jakokatsu with 4 Types of Vegetables – Lemon Dashi Sauce – 395 yen (per piece)*
Despite ongoing seafood shortages and rising prices, this product was planned with the desire to 'deliver delicious treasures from the sea,' inspired by Ehime Prefecture's regional dish, 'Jako-ten.' Fish paste is mixed with burdock, edamame, onion, and carrot for texture and color, resulting in a light and plump cutlet. Added Awaji Island whitebait provides a sophisticated umami and aroma. Enjoy it refreshingly with lemon dashi sauce.
**Available at: Nihon no Salad Itohan**
*Sparkling Kawachi Bankan Medley – 648 yen (per 100g)*
Conceived with the wish to 'make the showcase sparkle and tickle customers' sense of excitement,' this Japanese salad features seasonal Kawachi Bankan citrus. Using the pulp and marmalade made from the peel, you can taste the fruit in its entirety. It includes vegetables like carrots, Japanese ginger, and small turnips tossed in yuzu sweet vinegar, along with lightly pickled tomatoes and grapes. A dish that brings brilliance from the showcase to the dining table.
**Available at: Yugo**
*Moist Steamed Salad with Salted Pork and Root Vegetables – Douchi Black Vinegar Soy Sauce – 702 yen (per piece)*
With the desire to 'deliver a salad that anyone can enjoy regardless of chewing ability,' this was planned with the reverse idea of 'erasing texture.' This salad allows you to simply taste the deliciousness of ingredients brought out by steaming. Cooking methods are varied for each vegetable, such as steaming after salting or frying after steaming, to provide a breadth of flavor.
### From Frontline Voice to Product Creation
In January this year, Rock Field held an internal contest to bridge 'sales floor insights' and 'customer voices' with product development, focusing on the perspective of store staff who interact with customers daily. In this first-ever initiative, 188 entries were submitted from stores nationwide. All 188 entries were initially reviewed by product developers, and 25 selected items proceeded to the final screening by President Takashi Furuzuka and Managing Director Kotaro Yoshii.
Following the final screening, one President's Award and seven Managing Director's Awards were decided. Over approximately one month, the planners (store staff) and product developers collaborated to finalize these eight exquisite menu items for commercialization.
### Overview of the 8 Items Born from Storefront Ideas
(Prices include tax; images are for illustrative purposes.)
#### President's Award (1 Item)
**Available at: RF1, Green Gourmet**
*Regional Bounty: Hamburger with Plenty of Vegetables and Hiroshima-na Pickles – 880 yen (per piece)*
Responding to the needs of customers who want to enjoy various foods in small portions while being fully satisfied with a single item, this hamburger features Hiroshima-na pickles, a specialty of the planner's hometown. The sauce is a Japanese-style blend of oyster soy sauce, lemon juice, grated radish, dashi, and sugar. Focusing on the value of 'Taipa' (time performance), it aims to be a 'Taipa SOZAI' where vegetables and meat can be enjoyed together, completing a meal just by adding a staple.
#### Managing Director's Awards (7 Items)
**Available at: RF1**
*Maple Scented Addictive Salad with Chicken and Sweet Potato – Maple Mustard Dressing – 627 yen (per 100g)*
Conceived with the desire to share the charm of sweet potatoes with more people, this salad features sweet potatoes as the star. Inspired by 'Waffle Chicken' popular in the US, it combines fragrant grilled chicken with the sticky texture of sweet potatoes, the sweetness of maple syrup, and the richness of cream cheese. It focuses on the balance of 'crunchy x sticky' textures and 'sweet x salty' flavors.
**Available at: RF1**
*Salad with Dates, Sake-kasu, White Miso, and 3 Types of Cheese – White Miso Lemon Mustard Dressing – 594 yen (per 100g)*
Based on customer feedback wanting to 'get healthy while enjoying food,' this salad uses dates for gentle sweetness. It combines Japanese fermented foods (sake-kasu and white miso) with Western fermented food (cheese). The sauce adds richness and aroma by blending cream cheese with sake-kasu and milk. The dressing is white miso-based with lemon juice and mustard, creating a refreshing sweetness that enhances the umami of the miso.
**Available at: Nihon no Salad Itohan**
*Plump Jakokatsu with 4 Types of Vegetables – Lemon Dashi Sauce – 395 yen (per piece)*
Despite ongoing seafood shortages and rising prices, this product was planned with the desire to 'deliver delicious treasures from the sea,' inspired by Ehime Prefecture's regional dish, 'Jako-ten.' Fish paste is mixed with burdock, edamame, onion, and carrot for texture and color, resulting in a light and plump cutlet. Added Awaji Island whitebait provides a sophisticated umami and aroma. Enjoy it refreshingly with lemon dashi sauce.
**Available at: Nihon no Salad Itohan**
*Sparkling Kawachi Bankan Medley – 648 yen (per 100g)*
Conceived with the wish to 'make the showcase sparkle and tickle customers' sense of excitement,' this Japanese salad features seasonal Kawachi Bankan citrus. Using the pulp and marmalade made from the peel, you can taste the fruit in its entirety. It includes vegetables like carrots, Japanese ginger, and small turnips tossed in yuzu sweet vinegar, along with lightly pickled tomatoes and grapes. A dish that brings brilliance from the showcase to the dining table.
**Available at: Yugo**
*Moist Steamed Salad with Salted Pork and Root Vegetables – Douchi Black Vinegar Soy Sauce – 702 yen (per piece)*
With the desire to 'deliver a salad that anyone can enjoy regardless of chewing ability,' this was planned with the reverse idea of 'erasing texture.' This salad allows you to simply taste the deliciousness of ingredients brought out by steaming. Cooking methods are varied for each vegetable, such as steaming after salting or frying after steaming, to provide a breadth of flavor.