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EPISODE 3: Taking on the challenge of producing a restaurant with a post-COVID-19 mindset.
This blog aims to record the challenges faced by Mushu Company in real time.
■The concept is "TOKYO BASE."
・Using local ingredients to create unique product value...
・"Home Restaurant" where you can take home the menu as it is
・Must-see table coordination for your home restaurant
・Preparing for the development of containers and bags using paper
・MONSIEUR&CO. logo = Regional revitalization innovation cuisine
・We are currently accepting applications from prefectures across Japan.
■The store name has been decided.
There were many options, but in the end, while brainstorming about branding that wasn't an option, we decided on this one! It's easy to understand! Thank you for coming up with so many options.
Because there were so many candidates, everyone shared their opinions and all the members were united in mind.
An announcement will be made as soon as the trademark application is filed.
■Research into potential locations begins.
I started researching a 66 sq. m property across the street from the TV station.
This is a former Italian restaurant. Across the street from the property, there is a TV station parking lot entrance, and we are currently researching targeting customers for lunch and dinner from here.
1. Prosciutto and mozzarella cheese rice flour yogurt waffle sandwich
② Savaffle: Mackerel with mustard and rice flour yogurt waffle sandwich
