Loved by the community for 37 years: Kanazawa-based yakiniku chain 'Shichirinya' wins Ministry of Agriculture, Forestry and Fisheries award for sustainable management

Sai Group Co., Ltd. (Headquarters: Kanazawa, Ishikawa Prefecture; President and CEO: Kayo Iwamoto) is a food service company that operates the suburban yakiniku specialty restaurant chain 'Shichirinya.' Driven by the desire to see customers smile, the company values every encounter and carefully nurtures its restaurants with dedication. The company has recently been awarded the 'Minister’s Secretariat Assistant Director-General (New Business/Food Industry) Award' in the 'Sustainable Business Activities Promotion' category at the 30th Excellent Food Service Industry Awards hosted by the Ministry of Agriculture, Forestry and Fisheries.

◆ Excellent Food Service Industry Awards
The Excellent Food Service Industry Awards is a program by the Ministry of Agriculture, Forestry and Fisheries that recognizes outstanding initiatives in the food service sector that demonstrate creativity and ingenuity, such as collaboration with the agriculture, forestry, and fisheries industries, responsiveness to consumer needs, and environmental consideration. The purpose of this program is to promote a prosperous society through diet and revitalize local communities by introducing exemplary cases.

Since its inception, the company has adhered to the philosophy of the founder, Seiichi Iwamoto: 'Always be honest.' They have consistently managed their restaurants with a focus on ingredient quality and customer service. As a beloved local restaurant chain, they are committed to sustainable management and creating a comfortable work environment. This award evaluates their community-based store operations, the preservation of food culture, and their commitment to sustainable food service business practices.

Currently, the second-generation president, Kayo Iwamoto, carries on the founder’s vision, advancing the creation of yakiniku restaurants deeply rooted in the community under the theme of 'delicious yakiniku for everyone to enjoy together.' The company will continue to deliver the joy of eating and take on new challenges as a food service company that contributes to local society.

◆ Contributions to Yakiniku Culture and Industry Technology
Tradition and Technique: The 'Tsutsumi Negi Tan' (wrapped spring onion beef tongue) began alongside the company’s inception in 1995. As the originator, the company has widely imparted this culinary technique to the entire industry, driving its popularity nationwide.
Efficiency and Quality: Most preparation is consolidated in a central kitchen, achieving labor savings and stable quality at individual locations. This allows for a focus on skilled staff, balancing work-life balance with technical proficiency.
Industry Contribution: Through the sharing of culinary techniques and guidance provided via industry associations, the company has contributed to the development of yakiniku culture and the sustainable growth of the food service industry. They have also realized smoke-free environments for small-scale yakiniku restaurants by co-developing low-cost smoke extraction ducts with local manufacturers.
Work Environment: The company promotes a workplace where everyone can work comfortably by introducing clear vacation systems and improving employee compensation. They have also implemented an 'Okami' (proprietress) system, where staff patrol each location daily to provide attentive, thoughtful hospitality. Even in an age where the introduction of service robots is progressing, the company persists in warm, hand-delivered service, striving to provide service that caters to the individual customer.