Survival Guide for the Era of Rising Costs: 'The Textbook for Restaurant Management to Become a Store Continued to be Loved' Released on April 30 by a 20-Year Veteran Owner
Hoshino Shobo will release a new book by Tomoyuki Nishikawa, who has managed 11 restaurants over 20 years. The book offers practical strategies like 'Hovering Management' to help restaurants survive and thrive amidst record-high bankruptcies and labor shortages.
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- 📰 Published: April 28, 2026 at 23:00
- 🔍 Collected: April 28, 2026 at 14:31
- 🤖 AI Analyzed: April 28, 2026 at 15:07 (35 min after Collected)
## Press Release Information
Hoshino Shobo (located in Minato-ku, Tokyo; https://silas.jp) will release 'The Textbook for Restaurant Management to Become a Store Continued to be Loved' (Author: Tomoyuki Nishikawa; https://www.kfw.co.jp) on April 30, 2026. Under the philosophy that 'Food is the best communication tool,' the author has operated 11 stores including restaurants and bakeries, developing concepts tailored to each location. This book is a compilation of 'management techniques to avoid failure' based on his 20 years of experience expanding businesses despite rising utilities, rent, labor, and raw material costs.
### Social Issue: Amidst Tailwinds, Restaurant Management Faces Record-High Elimination Phase
While the market sees tailwinds from restored foot traffic and inbound demand, the reality of management is becoming harsher. According to Teikoku Databank, there were 894 restaurant bankruptcies in 2024 (a 16.4% increase from the previous year), hitting a record high. The background includes rising costs for ingredients, labor, and utilities, coupled with the difficulty of passing these costs on to customers. Furthermore, as of April 2024, the shortage of full-time employees across all industries reached 51.0%. Bankruptcies due to labor shortages also reached a record 313 cases in FY2023, showing that staffing has reached a critical stage for business continuity. In this environment, passion alone is not enough; restaurant management requires simultaneous oversight of locations, hiring, costs, rent, and human relationships.
### Restaurant Management is Not Just 'Field Work'
Restaurant management encompasses everything from manufacturing and marketing to sales and cash collection.
The author compares restaurant management to Uniqlo, explaining the difficulty of handling everything from research to sales in-house. Based on this, he proposes his original 'Hovering Management' style derived from 20 years of practice. 'Hovering Management' means not being obsessed with meticulous plans but rather collecting information from a high perspective, grasping the current position, and making the best move while observing the flow. The book also reveals practical information-gathering techniques to decode the reality of thriving stores and property potential.
### Features of the Book
- Management techniques assuming failure, based on 20 years of survival experience.
- Realistic recognition that 'one should approach the food business assuming it won't succeed.'
- Strategies for location judgment, business format design, talent selection, and turning a profit based on 11 store openings, closures, and reconstructions.
- Specific measures taken during crises, such as kitchen cars, Italian New Year's food (Osechi), and bakery expansions during the pandemic.
- Systems for employee retention and culture building, including philosophy creation, salary letters, study sessions, and standard books.
- Creating stores that continue to be loved with the philosophy that 'Food is the best communication tool.'
### Author's Thoughts
The author, who was not skilled at communication, was fascinated by the power of food to connect people and chose the food industry to create scenes where families gather around a single table. He views the food business as a way to connect people's thoughts and light up the town. However, facing the harsh reality of the industry, he realized that while passion alone isn't enough to continue, a business cannot survive without it. This led him to write this book to convey the reality and essence of continuing in the industry to those currently fighting on the front lines or those about to challenge it.
### Author Profile: Tomoyuki Nishikawa
CEO of Carabina Foodworks Co., Ltd. Born in Osaka in 1976. After working for a machinery manufacturer post-graduation, he joined a roasted coffee shop where he had worked part-time. At age 29, he opened his independent restaurant 'mothers' in Horie. With the mission of 'connecting people's hearts through food and lighting up the town,' he has since opened various concept stores tailored to their locations, all growing into popular spots.
Hoshino Shobo (located in Minato-ku, Tokyo; https://silas.jp) will release 'The Textbook for Restaurant Management to Become a Store Continued to be Loved' (Author: Tomoyuki Nishikawa; https://www.kfw.co.jp) on April 30, 2026. Under the philosophy that 'Food is the best communication tool,' the author has operated 11 stores including restaurants and bakeries, developing concepts tailored to each location. This book is a compilation of 'management techniques to avoid failure' based on his 20 years of experience expanding businesses despite rising utilities, rent, labor, and raw material costs.
### Social Issue: Amidst Tailwinds, Restaurant Management Faces Record-High Elimination Phase
While the market sees tailwinds from restored foot traffic and inbound demand, the reality of management is becoming harsher. According to Teikoku Databank, there were 894 restaurant bankruptcies in 2024 (a 16.4% increase from the previous year), hitting a record high. The background includes rising costs for ingredients, labor, and utilities, coupled with the difficulty of passing these costs on to customers. Furthermore, as of April 2024, the shortage of full-time employees across all industries reached 51.0%. Bankruptcies due to labor shortages also reached a record 313 cases in FY2023, showing that staffing has reached a critical stage for business continuity. In this environment, passion alone is not enough; restaurant management requires simultaneous oversight of locations, hiring, costs, rent, and human relationships.
### Restaurant Management is Not Just 'Field Work'
Restaurant management encompasses everything from manufacturing and marketing to sales and cash collection.
The author compares restaurant management to Uniqlo, explaining the difficulty of handling everything from research to sales in-house. Based on this, he proposes his original 'Hovering Management' style derived from 20 years of practice. 'Hovering Management' means not being obsessed with meticulous plans but rather collecting information from a high perspective, grasping the current position, and making the best move while observing the flow. The book also reveals practical information-gathering techniques to decode the reality of thriving stores and property potential.
### Features of the Book
- Management techniques assuming failure, based on 20 years of survival experience.
- Realistic recognition that 'one should approach the food business assuming it won't succeed.'
- Strategies for location judgment, business format design, talent selection, and turning a profit based on 11 store openings, closures, and reconstructions.
- Specific measures taken during crises, such as kitchen cars, Italian New Year's food (Osechi), and bakery expansions during the pandemic.
- Systems for employee retention and culture building, including philosophy creation, salary letters, study sessions, and standard books.
- Creating stores that continue to be loved with the philosophy that 'Food is the best communication tool.'
### Author's Thoughts
The author, who was not skilled at communication, was fascinated by the power of food to connect people and chose the food industry to create scenes where families gather around a single table. He views the food business as a way to connect people's thoughts and light up the town. However, facing the harsh reality of the industry, he realized that while passion alone isn't enough to continue, a business cannot survive without it. This led him to write this book to convey the reality and essence of continuing in the industry to those currently fighting on the front lines or those about to challenge it.
### Author Profile: Tomoyuki Nishikawa
CEO of Carabina Foodworks Co., Ltd. Born in Osaka in 1976. After working for a machinery manufacturer post-graduation, he joined a roasted coffee shop where he had worked part-time. At age 29, he opened his independent restaurant 'mothers' in Horie. With the mission of 'connecting people's hearts through food and lighting up the town,' he has since opened various concept stores tailored to their locations, all growing into popular spots.