I haven't read it, but please consider this item as being stored at home. Magazine, Monthly Magazine, Book Modern Restaurant January 2026 Issue Price: 1,870 yen [Feature] Menu Strategies & Keywords for Success at Popular Izakayas ■ Sushi and Yakitori Daichi Shin-Matsudo (Chiba, Shin-Matsudo) ■ Taishu Sakaba Chan-sen Chan (Tokyo, Nakameguro) ■ Miso Tare Yakitori Kan-chan (Tochigi, Utsunomiya) ■ Kohyo Heights (Tokyo, Gakugei University) ■ Osake to Okazu Karinari (Aichi, Nagoya) ■ Sake to Meshi Debecho (Tokyo, Araiyakushimae) 18th "Izakaya Koshien" Detailed Report of Presentations by 5 Restaurants on Stage at the National Tournament In addition to unique devices, they focus on "improvement" by collecting customer feedback via LINE ■ Mr. Mitsuki Takahashi, Representative Director, ㈱BIRCH Leveraging the merits of a "comprehensive izakaya," they achieve a cost of goods sold of 20% and FL of over 50% ■ Mr. Joji Ito, President and Representative Director, ㈱G-vision [Feature] Turning Smoking Rules into Customer Attraction! Preservation Edition: [Smoking Separation] Survival Strategy for Restaurants 5 years since the enforcement of the revised Health Promotion Law. What is the impact on sales? Know the "current situation" of tobacco and restaurants. Now is the time to establish a "smoking separation strategy" and utilize it for customer attraction. Interview with the top of a successful restaurant group in Shibuya "The restaurant decides whether smoking is allowed or not, and the customers choose. That's fair." ■ Mr. Hidemasa Otani, President and Representative Director, ㈱LD&K The key to smoking separation strategy and customer attraction! The choice of "smoking booths" ■ Mr. Yuji Fukuda, General Manager of the Sales Department, Ergo Japan Smoke Clear, ㈱Ergo Japan Restaurant [Smoking Separation Strategy] Notable Cases Promoting the establishment of indoor smoking spaces that all customers can feel safe in ■ Torikizoku (㈱Eternal Hospitality Group) Basic policy is to install smoking rooms and smoking booths. The key to acquiring large orders such as parties ■ ㈱Balnibarbi Will Works Contributing to the recovery of customer traffic in successful restaurants with space-saving & high performance ■ Okonomiyaki Na-aji The introduction of smoking booths has a positive impact on regular lunch customers and banquet demand ■ Steak, Cutlet, Creative Japanese Cuisine Okamoto-an Choosing a 2-person booth in a 16-tsubo (approx. 53 sq. meters) space. The "smoking separation" customer attraction philosophy of a small izakaya ■ Yoido "Public smoking area" of a yakiniku restaurant that contributes to the beautification of the local environment ■ ㈱KY Corporation Preventing the "loss" of business customers with floor smoking separation limited to heated tobacco ■ Gaburi Chicken. (㈱Bloom Dining Service) Tokyo, Arakicho, Japanese Cuisine Suzu-nari Creating a luxurious taste with egg base and sauce that deepens the umami of the broth etc.