Serving Food to Customers

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.

Relaying the sentiments of many producers and bringing freshly prepared dishes to the table.
We take care to ensure that customers can eat with peace of mind and comfort.

Hygiene Management for Staff

Staff manage their physical condition using check sheets and serve customers with a healthy smile.

In the area of customer service, too, we strive to provide customers with a safe and secure environment so that they can enjoy their meals comfortably.
To that end, we thoroughly manage the hygiene of our staff as well as our ingredients. We conduct physical condition checks every day when staff come to work, and take measures such as having staff who are judged to be unwell to refrain from working. Allergen lists are also available in restaurants to check for allergens.

Hospitality: A Kind of Quality

In addition to actions such as rushing to greet customers as soon as they enter the store, guiding them to their seat as soon as one becomes available, and promptly going to serve customers when called, we always try to serve dishes immediately as soon as they are ready.
We always try to ensure customer comfort, serve freshly prepared food, and engage in actions that consider safety and security, such as properly warning customers that their plates are hot.

We confirm safety when serving dishes.

We warn customers that their plates are hot.

Thinking from a Child's Perspective

Children's tableware will not break even when dropped, offering peace of mind. We also offer low-allergen menu items.

We are always concerned about the safety of children as well as adults. When staff leave the kitchen and go out onto the restaurant floor, they always stop for a while and check safety from a child's perspective. Children's cups are made of a material that won't break when dropped, so there is no need to worry about children getting hurt accidentally.
Also, when a kid's menu item comes with toys, we make efforts to ensure that they are not sharply pointed and will not go in children's mouths. We also offer a low-allergen menu for children, so that children with allergies can also enjoy their meals.

Initiatives to Prevent the Spread of Norovirus

Skylark takes thorough measures to prevent the spread of norovirus. We check the physical condition of our employees when they enter our restaurants, and ensure that they wash their hands using a thorough disinfection method, in accordance with a manual. We also perform frequent disinfection during work, based on predetermined rules.
Multiple sets of vomit cleaning kits are equipped as standard at all restaurants to enable employees to react properly and swiftly if a customer is unwell and vomits. Handling procedures are also detailed in manuals. In addition, we disinfect places and surfaces touched by many different people, including doorknobs, water faucets, toilet seats and surrounding areas, on a regular basis every day, with chemical agents that are effective against norovirus.
If an employee becomes unwell, they are required to refrain from attending work, and undergo a highly sensitive norovirus test at the company's expense. They can only return to work if their test result is confirmed as negative. We also engage in joint validation with specialized organizations in order to shorten the time taken to return to a negative result. In order to enable the realization of these measures, we place a focus on employee education such as through meeting and video letters, and conduct awareness-raising activities.