Cooking in Our Restaurants

In the process between sourcing our raw ingredients such as meat and vegetables to when the dishes are served to customers, there is strict hygiene control as well as menu development efforts to create delicious yet affordable menu items. We work to deliver safe and reliable quality every day in a consistent manner. Our procurement chain is like a relay, connected by the hands and thoughts of many people.

ISO22000 (Food Safety Management)

Skylark has obtained certification under the ISO22000 international food safety management standard. In addition to all ten of our central kitchens in Japan, we have also acquired certification for procurement department, menu development department, quality control department, and internal audit department.
By adding procurement and menu development departments to the list of departments covered by this certification, we can confirm the validity and appropriateness of food safety management systems at our suppliers and food preparation procedures at our restaurants. In this way, we are building a food management system that is integrated with our supply chain.

In addition to thoroughly controlling the temperature of delivered ingredients
and managing store hygiene, we cook delicious dishes quickly and with consistent quality at all stores nationwide.

Efficient Food Management

Two of the most important issues at our stores throughout Japan are food management and cooking / food preparation with consistent quality, based on hygiene management methods incorporating the HACCP approach.
We provide manuals that summarize procedures and key points on hygiene management in an easy-to-understand manner, so that staff can manage them appropriately, and have established a system that allows us to provide delicious food with safety and peace of mind, through regular guidance on food preparation. In expiry date management of ingredients, we use color coding to manage date sticker labels, enabling employees to determine their expiry date at a glance.

Thorough Management of Ingredients at Restaurants

Thorough management of expiration dates.Ingredients are kept at a constant temperature.

Ingredients from our central kitchens are stored at our restaurants under rigorous hygiene management. We thoroughly manage internal expiration dates for use of ingredients. In addition to the rule of "first-in, first-out," we also check the expiration date of ingredients and the temperature of our refrigerators twice a day, and list items that are approaching their expiration date. By stating the usage deadline in a table, we have established a more efficient and more reliable checking system.

Using Only What Is Needed, When It Is Needed

Ordering only the required amountsof ingredients saves backyard space.

Ingredients (primary processed products), tableware and stationery, are ordered from our central kitchens at night and delivered the next day. This enables our restaurants to cook and serve fresher ingredients and avoids the need for excess inventory so that there is very little waste, which also helps to keep costs down.
In our warehouses, we set and manage rules such as creating a fixed table that can list which ingredients and seasonings are stored where, and not placing raw vegetables under meat that needs to be thawed.

The Same Delicious Food Nationwide

Our ovens enable anyone to cook delicious dishes. Cold dishes are served on chilled plates.

Our restaurants cook mainly primary-processed ingredients, arranged to a uniform size and taste in our central kitchens. This enables them to serve dishes that are fast to prepare and consistent in terms of appearance and taste.
In the case of hamburg steaks, for example, they need only to be placed in a conveyor oven set to 3 minutes and 30 seconds. This enables any restaurant or staff member in Japan to cook our hamburg steaks consistently and deliciously. Dishes that are meant to be served cold are served on a chilled plate, while hot dishes are served on a warm plate.

Maintaining Safe and Secure Stores

Plates are checked carefully for cracks and scratches.

At our restaurants, we are working on hygiene management from various aspects. For example, when staff are washing dishes, they soak them thoroughly before washing them with a soft sponge scourer. This is to reduce the risk that the coating of the tableware will peel off or become scratched, allowing bacteria to multiply. Similarly, we check carefully for chipped or scratched tableware. The cloths used in the store are also color-coded, such as blue for wiping customers' tables and white for wiping tableware. In addition to boiling and disinfecting cloths twice a day, we also thoroughly clean the floors of each restaurant every day.