DAISYO CORPORATION【JP:9979】Stock Price

Taishō operates a chain of casual dining restaurants focused on Japanese cuisine. The company's core business is handmade Japanese dishes, with brands including Shōya and Taishō Suisan operating multiple locations primarily in the Kanto region and nationwide. Food and beverage sales from restaurants are the group's primary revenue source. The Taishō Group consists of a parent company and four consolidated subsidiaries.

The company's main customers include individual consumers visiting its restaurants, as well as franchisees and venture chain partners, other food service operators, and corporate wholesale clients. Revenue comes from food and beverage sales at company-operated restaurants, logistics services combining wholesale of fresh ingredients, warehousing, and transportation, real estate rental income, royalties from franchise and venture chain partners, and product sales including Miyabi Bread.

Operations are organized into five business segments: food and beverage, wholesale and logistics, real estate, franchise and venture chain, and other businesses. The wholesale and logistics division handles integrated operations from ingredient procurement to delivery. The real estate division manages restaurant leasing, property management, and subleasing. The other businesses segment handles bread manufacturing and sales, tableware and kitchen equipment sales, and ancillary services such as pest control.

The company is pursuing cash flow management as its foundation, aiming to build a stable revenue structure and strong financial base. It has set a medium- to long-term target of achieving a 5% operating profit margin on sales as its profitability indicator. By combining its core food service business with wholesale, logistics, real estate, and franchise/voluntary chain operations, the company is working to secure sales and improve profit margins. Recently, it is advancing both existing store improvements—such as renovations of "Shoya Kashiwa Nishi-guchi" (September 2025) and "Shoya Minamiurawa" (November 2025)—and new format openings in parallel.

The company positions food safety and handmade cooking as the core of its differentiation strategy and invests accordingly. It maintains traceability by disclosing origins and preserves freshness through daily delivery systems. It continues strict quality management through its Food Safety Research Institute and Daishō Comprehensive Science Niigata Research Institute, conducting tests for pesticide residues, heavy metals, additives, and radioactivity. Additionally, differentiation measures include monthly seasonal menu updates, limited-time sake events, and quality certification for draft beer, as well as talent retention through skilled chef development, wage increases, and performance bonuses.

The company is actively pursuing new market development and business expansion. While advancing renovations and openings centered on existing brands "Shoya" and "Daishō Suisan," it plans to broaden its customer base by launching specialized formats including "Osakana Sohonke," "OH! TORO KITCHEN," "Teishoku no Marudai," "Tsukiji Nihonkai," and "Sobakura Yui." In wholesale and logistics, it is strengthening regional distribution center functions and deepening partnerships with subsidiary D.S. Logistics and Yonekawa Suisan to expand external sales and comprehensive logistics services. In real estate, it supports development of company-owned properties and new openings. It also aims to expand franchise and voluntary chain income through system growth.

The company positions technological innovation as a critical tool for addressing management challenges and is promoting company-wide digitalization. It plans to replace core systems—including store ordering and attendance management—by August 2026, advancing operational efficiency through mobile and tablet ordering, video training, automated administrative processing (robotic process automation for routine tasks), and electronic data linkage in procurement. In parallel, it is implementing field-level cost reductions such as water-saving equipment installation and consumables specification reviews. Through these measures addressing labor shortages and raw material cost inflation, the company aims to improve operating profit margins.