Sushi and high-end hamburger restaurants...
Q:
I don't understand the reality that stores that crush Pronto and Brioche Dore are sushi and high-end hamburger restaurants.
A restaurant that is used frequently during the day is expected to be cheap, serve a large portion of food, and have a good turnover, but they are doing the opposite. Either they don't have any intention of thinking about students, or they want to weaken the school cafeteria's competition, but either way, this is not the attitude the co-op is taking. The stores on the high-end routes are fully complemented by Sanjo Kaikan's taimeshi and kitchen cars.
By including McDonald's and gyudon chains, it becomes a legitimate competitor and responds to the needs of students.
There are concerns that the food will be nutritionally unbalanced, but since the sushi and hamburgers introduced this time are generally nutritionally unbalanced, I don't think there is a problem with the co-op's philosophy.
A:
Regarding this renewal, we conducted a survey of students, faculty and staff in June last year, and received responses from approximately 1,000 people.
At that time, when we asked about the menu items they would like to see served in the corner, the most common requests we received were ``I want to eat fish'' and ``I want to eat hamburgers.''
For this reason, in this renewal we decided to set up a corner that serves hamburgers and a corner that serves fish menus such as seafood bowls.
Although we have only recently started, we would like to listen to the opinions and requests we receive from each corner and continue to improve our menu and operations.
We will also convey the opinions of our members from time to time to PANESHOUSE, our partner for the operation of the hamburger corner.
At the Uogashi Corner, we currently only offer two types of seafood bowls and whitebait bowls, but we hope to gradually expand our menu to include other fresh fish menus, simmered fish, etc.
Currently, we are facing an unprecedented rise in raw material prices, a shortage of workers (accompanying rise in labor costs), and soaring logistics costs for transporting ingredients and products to stores. Although it is true that it is becoming more difficult to support the eating habits of our members, we would like to proceed with various adjustments and measures to financially support the eating habits of our members.
In addition, the basic cafeteria menu, rice bowls, noodles, side dishes, etc., will continue to have a menu ranging from low to medium price ranges.
We offer it at various corners of the central cafeteria.
We hope that all members of the menu association will be able to combine and choose from our menus.
