We expect our food material suppliers to submit specifications that describe the source of the materials in order to deliver our customers secure products with traceability.

We setup standards and strive to follow them in all restaurant operations such as hand washing, best before date management, and food handling.

In order to be supplied with our food materials in a reliable way, we purchase them from multiple suppliers.

We, when developing our products, organize a project team, and take note of customers' opinions. We never let customers get bored and continually create new line-ups of specialty pasta dishes in a grand menu revised once a year and enhanced by seasonal menus, and individual restaurant menus.

Managers who supervise Popolamama restaurants are of various ages and come to us with different backgrounds and experience.

They are trained for the kitchen service operation right from the start under the guidance system centering on 'On the Job Training'.

The managers absorb skills and ideas widely from numeric management like sales and expenditure to staff training, and improve and evaluate themselves to achieve greater levels of management ability.