神戸で一番ボロボロの店【カルピ丼】開業資金300万円を1年で回収できた秘訣を聞きました

カルピ丼には、繊細に絡むこだわりのソースが特徴です。 カルビはご飯を肉で巻いたり、キャベツと一緒に食べる良い。あっという間に完食してしまいます。

このソースは甘辛い味わいと深みがあり、フルーツのフレッシュな風味と三温糖の甘みが感じられます。ニンニクの旨味も際立つ美味しいソースです。

タレのパンフレットより
”カルピ井のタレは化学調味料や合成添加物を使用せず、野菜やフルーツを非加熱で処理し、自然な酵素を活かしています。一般的に野菜の殺菌に使われる次亜塩素酸なども使用していません。
塩分濃度、糖度、PHを計算し一切の防腐剤を使用することなく安全に保管、運送できるように設計しております。

■Kicore design office
https://www.kicoredesign.com/
神戸で2002年からホームページデザインをはじめグラフィックデザインを続けてきたデザイン事務所

*■チャプター*
0:00 神戸・春日野道駅
1:22 復活!カルピ丼 春日野道本店
5:33 こだわりの内装!?
8:47 タレがやっぱり大事
14:02 復活丼(並)850円
16:03 飲食店を初めたい人向けです
17:33 出店エリアの考え方
24:02 売上・お金のこと

■チャンネル登録
http://www.youtube.com/channel/UCWjWNu8yxjCbxouT73qS6kQ?sub_confirmation=1

*■地域ごとに分けました*
・東京

・大阪

・兵庫/神戸

・福岡

・広島

・京都

・高知

・台湾

・韓国

■チャンネルの成長と共に、更に多くの素晴らしいお店を皆様にご紹介できるよう、
ぜひメンバーシップにご登録いただけると大変助かります。

皆様のサポートが、これからも美味しい情報を発信し続ける原動力となります。
今後ともよろしくお願いします。
https://www.youtube.com/channel/UCWjWNu8yxjCbxouT73qS6kQ/join
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#神戸 #カルビ丼 #ボロボロでも成功

Vegetable enzyme sauce It goes really well with meat. The interior of the restaurant is a mess. The most rundown little store in Kobe Find a place where there are people but few restaurants That’s why I chose this place. Kasuganomichi station is one stop away from Kobe Sannomiya station (1.5km, 20 minutes walk)

The most ragged little store in Kobe Owner also runs a design company The display guide is well done. Seseri takes a long time to bake Shin-chan, the staff, is behind the restaurant Uber Eats delivery staff. Receiving goods from the back door They have converted a kotatsu to warm up the room!

Consideration for the delivery people was everywhere! Hydration of Uber Eats delivery people As a restaurant owner I would like to say to other restaurant owners Uber Eats, I’d like you to be courteous to your business partners. What can restaurants do for you? hydration, restrooms, etc. To make efficient use of small spaces

An outlet on top would be useful You’re bringing it up there with the tacho wiring. The top outlet is more important than the bottom outlet Can you connect from the office with a webcam? The camera over here is a web camera, so you can see it on your phone.

If you use a meal ticket machine, for example, if you use a normal machine, you can see it.

And then you have a bowl of rice with a bowl of rice with a bowl of rice with a bowl of rice with a bowl of rice with a bowl of rice with a bowl of rice with a bowl of rice with a bowl of rice

And it says “kalpidon restaurant” and it says “kalpidon restaurant”. If you look at the meal ticket and you see kalpidon (ordinary) in the upper left corner You’d end up pushing “kalpidon”. You’ve got to change the placement of the bowl. Bring the kalpidon (medium) in the middle.

Change the color to make it a little clearer. First, make the background a funny green color. Kimchi, hot spring eggs, and so on. I’m going to add more meat to the top of the list. I’m going to put something called “revival bowl,” which is our signature menu item, at the top.

Bring it under that. Carpe diem is the most common, but now we’re getting resurrection bowls as well. More toppings are added That would be one design. I think design in my mind is that cool or cute or whatever. I think it’s more about functionality than those things.

Announcement so that people can put their finished rice bowls up on the counter So there’s not so much work for the staff to come in early in the morning to prepare Yes, they come in at 10:30 and open at 11:30. Basically cleaning and setting up the store

A kalbi donburi is about 95% rice, meat, and cabbage. rice, meat and cabbage The tare (sauce) is the key to the flavor. So the sauce is only about 5%. So the tare might not even be 5%. Only the key parts of the flavor are made by you.

I make it once every two weeks (now once a week) I was making the sauce once every two weeks then There’s a place to make sauce Sterilized by dipping in vinegar Ingredients are enzyme-rich fruits No cooking, more enzymes remain than in the “raw” state As long as I keep that in mind.

If only I had a unified taste Whoever makes it will get it to the customer. I’ve had all kinds of sauces abroad. I knew I was going to have fresh enzymes with that fruit. The sauce that makes the most of the enzymes in the vegetables. It goes really well with meat.

Resurrection Donburi (ordinary) 850yen (Seseri: 100g, Carpi: 50g) Unusual crunchy feeling of seseri! It’s hard to taste outside. Kalbi is eaten rolled with meat or with cabbage. Gone in a flash

In the second half of the show, we talk to the owner of the shop, who also runs a design office. who also runs a design office. How did you start your restaurant? He told us about the area where he opened his restaurant and his sales

It’s for people who want to start a restaurant It’s for people who want to work with a design firm Q:So you were originally a cook, right? I joined the restaurant division of the first company I joined And from there, I went to a culinary school called Tsuji Gakuen. French cuisine in the field

Then Beverage and cafe business It’s a long story, so you’ll have to cut it. Learn how to cook and work in Australia, etc., etc. After I came back from Australia instead of working for some company somewhere. Like technology. Salary I’ve been thinking about jobs based on those things. I care about making time.

There are a lot of rich people, but There are very few people who really have the time. Having some money and solid time Directly related to happiness for me The hardest part is staffing costs When you consider the cost of labor I think the monthly profit or loss is about 1.5 million.

Because the title of the book is “Profitable Food and Beverage”. If it weren’t for stories like this to watch YouTube I’d be happy to do something like that. I recommend this style quite a bit. Of all the people who watch YouTube People who want to do restaurants You should consider this yakiniku-don once.

Why is that? I guess I was in my 20s and 30s at the time. I didn’t have a lot of money. My store can’t afford it right now. I can’t do it right now. I’m building a store for 3 million. That’s very cheap. It’s like a Japanese restaurant.

The interior of the restaurant is a mess. The most rundown little store in Kobe I’d like to clean it up too, but If I wanted to open a business with 3 million And of course, you have to stock up. Labor costs for the next 2-3 months

Me and one other employee at that time His salary 300,000 yen 300,000 salary for three months. You have to put aside 900,000. And purchases Money available for the store is about 1.5 million yen Oh no, that’s impossible.

You have to understand that this is a wreck. You have to understand that it’s such a wreck. The security deposit and key money is all that’s left. Cheap area with 75,000 yen rent This is very important and why I decided on this place

Kasuganomichi has nothing to do with it, nothing to do with it It was with the trade area potential People living in this area first People who come to visit or work How are the three layers interspersed? How many are there? find out roughly The balance For example, all the students

Business district with all working people One-third of the year there are no people There’s no students or anything like that. (long spring and summer vacations) When calculating rent Calculate the rent simply by dividing it by the number of seats.

If you’re thinking of rent only in terms of turnover times number of seats, your math is off. Especially in business districts I’ve got a restaurant that only has 10 seats, and I concentrate on lunch time, and 10 seats are full every day. It’s meaningless if it’s empty at other times of the day.

People who visit People who live here People who work Most of the “people who live” and “people who work” in this area were well balanced How many low-purpose/restaurants are there relative to the population? How many potential people are there per restaurant? can be calculated

If we calculate for Shinsaibashi, we get low-purpose, food and beverage. About 1.7 persons per store Kasuganomichi had 17 It was 10 times as many as Shinsaibashi. People per store. Shinsaibashi and Kasuganomichi without thinking Which do you think is the better place? Shinsaibashi, right?

Shinsaibashi” has more people for sure, but it also has more stores. There’s a lot of conditions, like the number of floors, and it’s a very simple way of telling the story. You can’t have a donburi restaurant in Shinsaibashi for 3 million yen. You can’t open a big restaurant for 10 or 20 million

There are a lot of competing stores. How much advertising and labor do you spend to bring in customers? That’s too hard, isn’t it? Find a place where there are people but not many restaurants. This is an area with high trade area potential So Kasuganomichi

I know it’s in shreds. It’s tiny. It’s hard to see But it’s on the main street It’s on a main street called Yamanote-kansen, and it’s a one-minute walk from the station. Three elements multiplied by three The best location is this Kasuganomichi Sannomiya without thinking about this first Just thinking “something looks good here

I’m only looking at the rent of the store, the low initial cost, and so on. It’s a big station or something like that. Because there’s a lot of patterns that can hurt you if you’re looking for a property from a layman’s point of view.

Sales in February 2024 are about 80,000 yen a day. 80,000 sales per day x 1 month (31 days) About 2,300,000 yen per month With 75,000 yen rent It seems like a pretty good number for food and beverage With an investment of 3 million First month’s sales were about a million.

And after about three months, it went up to about 1.5 million yen. I’m going to get back my initial investment of 3 million yen. It took them about 6 months to recover their initial investment. Tiny money, nowadays. Probably need about 5 million yen initial investment

However you find a place that’s in shambles, you’re going to have to invest a lot of money. It’s possible to get it back in a year. If you’re the first one in and you’re the first one out, you’re the first one in. I think I should be the first one in.　

Because it looks like I can collect within a year If we had the power, we could say we’re going to expand with this. Just don’t do it in Kasuganomichi. If you are thinking of doing some kind of restaurant, Trade area potential Recovery plan for initial investment Recovery plan for initial investment Running cost

Including labor cost though not gas cost of ramen shop Idle time is now a system that can be done by one operator If it doesn’t cost anything else, we can do it that way. You can balance those things nicely.

And the advertising stuff, too, although I’m not talking about the food machine so much. I’m talking about all of those things. The layman has it. From a different perspective than what I mean by a good image. I’m trying to collect good data.

I think it’s very important to have a balance in the restaurant. I think it’s very important to have that kind of thinking. I came to it because I wasn’t just cooking. I ended up in a place called a design office. There are a lot of daters and

We’ve been fighting together and we know what we’re doing. If the design firm didn’t do it and just did kalbi-don It could have been a curry shop. The restaurant might not have been a good idea. Your own makanai is a bowl of carpi-don

He also runs a design office “Kicore design office”. For more information, please refer to the overview section.