Processing / Manufacturing and preparing / Serving
Bringing the power of ingredients to your table.
Food safety is carried from our producers to our factories and finally to our restaurants like in a relay . Everyone involved takes over a baton and passes it carefully to the next one imaging the moment when our customers eat their own meal in our restaurants. We aim to ensure that the inherent power of our ingredients, developed and procured with safety in mind, is fully brought out on your table.
Processing / ManufacturingInitiatives at Factories
Our eight food processing factories all through Japan process and manufacture the ingredients according to the just-in-time production system and provide them to all our “Bikkuri Donkey” restaurants.
Just-in-Time Production System
In order to maintain freshness, essential for good taste, hygiene and safety, we use a just-in-time system for our processing and manufacturing. It means that production is not based on our factories’ convenience, but it starts with highly accurate sales forecasts for each restaurant and is based on what, when and how much is needed. Our basic rule is not to prepare in advance.
Quality control system based on HACCP
We conduct bacterial tests, physicochemical tests, verification tests, wipe tests and environmental tests on our products. Furthermore, based on the principles of HACCP (Hazard Analysis and Critical Control Point), we identify hazards, manage temperatures, conduct inspections, and verify records as part of our commitment to continuous improvement.
Introducing assistance devices
We are developing and introducing assistance devices in our factories in order to reduce the heavy labor for tasks like unpacking our patty’s ingredients and moving them to the thawing carts.
We aim to address labor shortages, prevent workplace accidents, and create an environment where everyone can work safely.
Cooking / ProvidingInitiatives at Restaurants
We keep our restaurants clean, providing delicious meals and a comfortable environment.
Implementation of risk management
The HACCP concept is carried through to our restaurants. The final stage of risk management is carried out in our restaurants, where measures are taken according to the risk of each food item.
Checking Cooking Equipment and Procedures
Here are two key examples of our safety initiatives in the kitchen.
The first one is the grilling of our hamburger steaks. In addition to achieving a delicious, juicy, and fluffy texture, we must ensure absolute food safety. At each location, staff not only strictly adhere to procedures established by headquarters but also verify multiple times a day that cooking equipment is functioning correctly and that work quality remains at a high standard.
The second one is our soft cream servers. We manage hygienic conditions by following established procedures for cleaning, sanitation, and inspection.
QSC Activities
We share our Bikkuri Donkey QSC standards with all employees and work every day to improve our Quality, Service and Cleanliness.
- Quality : we thoroughly manage temperature, expiration date and cooking procedures of our ingredients in order to serve freshly made products to our customers.
- Service : we serve our products safely and carefully, dress neatly and serve customers with a smile to make them happy.
- Cleanliness : we regularly wipe down the seating areas and maintain a clean space, and use our facilities and cooking properly to ensure that our customers can enjoy our restaurants.