【脱サラ×ワンオペ×女将】客単価＋4,000円でも客が離れない店づくりの判断軸

Kametei, a small restaurant in Shinbashi, is run by Shiho Iwakami, a former office worker who single-handedly manages the business. Despite this, she has successfully raised the average customer spend from 6,000 yen to 10,000 yen (an increase of 4,000 yen). This episode delves into how she decided "when and how much" to raise prices, how she listened to regular customers' feedback, and the specific criteria she used to create a restaurant that retains customers. This practical episode is packed with management tips that can be replicated even in small, one-person operation restaurants, including operational design that generates customer interaction time, conversational hooks embedded in the menu, and the concept of time cost. This is a must-see for anyone struggling to raise prices or for business owners feeling the limitations of their current methods. ■Chapters 00:00 A former salaryman turned proprietress talks about designing a one-person operation centered around herself 00:36 Creating the restaurant at Kame-tei in Shinbashi (8 seats, a space centered around a hearth) 01:50 Operational design to create time for customer service 03:18 "Conversation starters" embedded in the menu 05:28 The reason for switching from an average customer spend of 6,000 yen to 10,000 yen 07:55 Creating the "ultimate place" through private rentals 09:12 Creating a restaurant where customer feedback takes precedence over ideals ■Filming cooperation Restaurant name: "Kame-tei" / Proprietress: Iwagami Shiho-san https://tabelog.com/tokyo/A1301/A1301... ■Other one-person restaurant interviews    • 【ワンオペ経営】5坪・8席でボトル100種！単価アップに成功した裏技を公開      • 【燗酒×スパイス】ニッチでも客数・売上アップ成功のワンオペ店      • 限定営業×限定商品で人気を集めるワンオペ店   ■A blogger summarizing the video content is also available↓ https://tabelogchannel.blogspot.com/2... #Tabelog #RestaurantManagement #OnePersonRestaurant