“Two hours may be short, but it’s significant”: How One Karubi aims to create family bonding through dining!

The program 'Kansai Leader Retsuden' focuses on leaders changing the future of Osaka and the Kansai region. In this episode, Jun Takahashi, President of 1&D, discusses the secrets behind the success of 'One Karubi.' Why does the company insist on hand-cutting meat in-store? The program explores the dedication that goes beyond the typical all-you-can-eat experience.

Born in Tokyo in 1961, Takahashi worked at Mitsui & Co. before joining his father-in-law's company, Dairiki, in 1995. Upon joining, he was told to discard his previous work methods, marking the start of his challenging journey as an executive.

The secret to One Karubi's popularity lies in its commitment to 'in-store hand-cutting.' By manually cutting meat based on the grain of each cut, they achieve a level of tenderness that exceeds standard all-you-can-eat offerings. Furthermore, their unique organizational management, such as the 'internal hiring' of part-time staff and the 'Insight Memo' system, serves as a major competitive advantage.