コロナで客数減の居酒屋が取り組んでいるテイクアウト！

・相談に来られた店主は2014年から那覇市松山に割烹「真菜板家 綱」を開業。

・昨年8月にネットを活用した店舗の売上拡大の相談に来られた。

・その際はグーグルマップに店舗を登録して日々の情報発信を行うよう提案しアドバイスを実行して新規顧客獲得に取り組んで成果も出てきたところだった。

・ところが4月に入りコロナウイルス感染症拡大の影響で店舗の来店客が激減したとの電話相談が入った。

・どうすれば家賃や店舗経費等を賄うことが出来るか、店主1人でも出来る売上獲得についての相談である。

・まずテイクアウト販売の可能性についてヒアリング。商品は店で人気の竜田揚げ、出汁巻卵、巻き寿司の３種類に絞り込んだ。

・始めるにあたり仕込みや調理が容易で食材の廃棄ロスが出ないよう予約販売でのメニュー構成にしなければならない。

・そして誰に何を買ってもらうかを検討して、店の既存客をイメージした「家飲みおつまみパック」という単品特盛や３種類の組み合わせパックにした。

・販売価格は700円〜800円、平均客単価を1500円〜3000円と想定、1日の売上２万円〜３万円を目標とすることにした。

・後日、配布用チラシを作成する為に商品写真とノートパソコンを持って来訪されたので、編集ソフトを使い1時間程で完成させた。

・すぐにチラシの写真と注文受付のメッセージをメールとLINEで常連客と友人・知人に向けて発信し、情報の拡散もお願いした。

・その結果翌日から注文が入り始め、問い合わせも増えてきている。

・日が経つにつれお客様から他のメニューのリクエストも来るようになった。週替わりでのメニュー更新など引き続き考えていきたい。

・コロナで客数減の居酒屋が取り組んでいるテイクアウト！

The owner of the restaurant who came to us for consultation has been operating a kappo restaurant “Mana Itaya Tsuna” in Matsuyama, Naha City since 2014.

The owner came to us in August of last year for advice on how to increase sales by utilizing the internet.

At that time, we suggested registering the store on Google Maps and sending out information on a daily basis, and we implemented the advice to acquire new customers and were just beginning to see results.

However, in April, the company received a phone call from a customer who told them that due to the spread of coronavirus infection, the number of customers coming to the store had plummeted.

The owner of the restaurant was asking for advice on how to cover rent, store expenses, and other costs, as well as on how he could increase sales by himself.

First, we interviewed the owner about the possibility of selling take-out. The owner was asked about the possibility of selling take-out. He narrowed down the list of products to the three most popular items at the restaurant: Tatsuta-age, dashimaki-tamago, and maki-zushi.

The menu had to be prepared and cooked easily, and the menu had to be prepared for pre-order so that there would be no loss of ingredients.

The company also considered who would buy what, and decided on “home-drinking snack packs,” single-item specials and three-category combination packs that were designed to appeal to the restaurant’s existing clientele.

The sales price was 700-800 yen, and the average spend per customer was assumed to be 1,500-3,000 yen, with a daily sales target of 20,000-30,000 yen.

The client came to us later that day with a laptop computer and product photos to create a flyer for distribution, which we completed in about an hour using editing software.

We immediately sent out the flyer with photos and an order acceptance message to our regular customers and their friends and acquaintances via e-mail and LINE, and asked them to spread the information.

As a result, orders started coming in the next day, and inquiries began to increase.

As the days went by, we began to receive requests for other menu items. We will continue to consider updating the menu on a weekly basis.

Take-out service at an izakaya in Corona, where the number of customers has been declining!