Yakitori Tanju centers on charcoal-grilled chicken skewers, paired with alcoholic drinks and live jazz performances. The brand positions its venues as places where customers stay longer, rather than quick meal-only restaurants, aligning with growing demand for “experience-based” dining that blends food and cultural content.
Assist Kitchen, a franchise company that develops and operates restaurant brands, said it has built its own supply and operating infrastructure for expansion. Headquarters produces key ingredients in-house through a sauce plant and a HACCP-certified meat-processing facility, then supplies the same items to all stores. HACCP certification indicates hygiene controls meet standards across the full process from raw materials to manufacturing and distribution.
The company applies a cold-chain system to transport and store ingredients at low temperatures, aiming to maintain freshness, stabilize delivery schedules and reduce differences in ingredient management by location. The centralized supply structure is also expected to ease franchisees’ burden of managing raw materials and reduce cost volatility.
In the restaurant franchise industry, centralized supply systems and standardized logistics are widely seen as key to brand expansion, with analysts noting they can minimize quality variation and simplify cooking processes, reducing the operational burden for new owners.
“Yakitori Tanju is a hybrid dining model that combines food, music and space,” an Assist Kitchen official said. “Based on our production infrastructure and logistics system, we are building an environment where franchisees can focus on service operations.”
The company said it plans to keep improving its logistics network and manuals to support franchise growth, while also strengthening store operating standards and service-quality controls to maintain the brand’s identity.
* This article has been translated by AI.
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