There are many important issues in the development of Western and Japanese cuisines from a "small restaurant" to a "catering industry". From individual family business to multi-store, chain, roughly divided into the following four topics, only to meet these conditions, in order to realize the series and chain.

The conditions are:

①Capital accumulation

②Accumulation of technology

③Cultivation of a large number of human resources

④Improvement of the labor environment

To realize the evolution of the "private family business" to the "enterprise", it is necessary to realize the evolution of the "private family business" to the "enterprise". The above conditions must be met at the same time to realize the evolution from "private family business" to "enterprise".

Increase in the number of "traditional-style" restaurants

Traditional, home-style, and home-cooked meals are being added to the list. The "Otoya" is not the only one that has commercialized and systematized "traditional flavor", "family flavor", and "home cooking flavor". There are also many other restaurants such as "Beef rice bowl", "Carousel sushi", "Tempura", "Ramen", and so on, which have been commercialized on a large scale, as well as restaurants that have become "family restaurants". Many of these restaurants have been commercialized on a large scale, and curry rice, which has become a Japanese tradition, has become a chain of more than 600 restaurants nationwide. All of these restaurants have been expanding along the path of serialization and chainization by eliminating empiricism and familialism, systematizing their own know-how, and expanding through voluntary franchise chains. Currently, the stocks of four beef rice-cooking chains have been listed on the stock market, as have the stocks of curry rice and rotary sushi companies. Japan's traditional form of food has been modernized by absorbing the management style of the United States and accumulating its own know-how. In the future, the commercialization of family meals in China, Korea, and Thailand will have great potential, and the serialization of the traditional Korean family meal, "bibinba," has already begun.

In the production of Japanese cuisine, the requirements of fresh materials, cut carefully, artfully arranged, focusing on "color, aroma, taste, and ware" harmony, especially not only the importance of the sense of taste, but also attaches great importance to visual enjoyment. Wagyu requires natural color, fresh taste, various shapes, and excellent utensils. In addition, seasonal sense is emphasized in the ingredients and seasoning method.

The characteristics of Japanese cooking emphasize the natural taste of the original, and it is indisputable that [original flavor] is the primary spirit of Japanese cuisine. The cooking style is very delicate and refined, from the broth, which is slowly simmered for hours, to the seasoning and cooking techniques, all of which are based on the premise of preserving the original flavor of the food.

The secret of Japanese cuisine is basically sugar, vinegar, monosodium glutamate (MSG), soy sauce, shibori, kombu, etc. In addition to the taste of the aroma, the senses of taste, touch, sight, and smell should not be ignored.