Our Staff Members
Piofront Japanese Restaurant consulting group is a group of skilled industry professionals with expertise in Japanese recipes and management. Our team of experts with major qualifications in Japanese recipe making, training, management, menu designing and sake making can help you in the growth and development of your restaurant. Our staff members mainly include three experienced and talented contributors. They can play major role in the wonderful functioning of your Japanese restaurant. Their knowledge about the industry can lead you to success. The experience, talent and the knowledge about Japanese taste and behavior that our staff members posses will help you in the start up and growth of the restaurant.
- Chief Restaurant Management Consultant: Mr Kobayashi
Mr Kobayashi is a Licensed Sake (Japanese Rice Wine) Master. He is very knowledgeable about the production and preservation processes of Sake, the varieties of taste for different types of Sake, and the ways of drinking them. He has been going to Tsukiji fish market, the largest fish market in Asia, for 3 years. This has sharpened his sense and knowledge about fish treatment, and the best cooking methods for each fish to suit particular seasons. He is an expert in proposing the best combinations of Sake for different seasons. He is also a trained sushi chef at a Traditional Sushi restaurant.
Before joining Piofront Inc, he graduated from one of the top private universities in Japan. He also worked at a Management and Strategy Consulting firm that supported companies as they successfully expanded their businesses. He holds a BA in Economics from Keio University. While he was at Keio, he attended Cambridge University in the UK and University of Colorado in US as an exchange student, and has also finished Professional Career Program at Keio University.
After he graduated, he has worked on a wide range of projects in areas of business strategy, overseas market entry and industrial research for large companies. Specifically, the projects include developing strategy for a manufacturing company to enter into South East Asia; helping a major telecommunication company in development and implementation of China/Asia strategy and demand forecasting for a major Japanese manufacturer.
In addition to strategic/business analyses such as business due diligence for M&A projects involving cosmetic/toiletry companies, Mr. Kobayshi has vast experience in analyzing markets, industries, and competition in industries as diverse as electronics parts, transportation, retail, architecture, venture, and elderly market. He has also produced over 100 domestic industry reports.
He is an excellent adviser on Japanese food and on the management of Japanese restaurants
- Food Specialist: Ms Keiko
Ms Keiko is a licensed managing dietitian, making her an expert in the areas of food and nutrition. This qualification is very prestigious as it is only given to nutritional specialists from leading universities. As a licensed managing dietician Ms Keiko is qualified to design and develop complex menus for large institutions such as hospitals.
Ms Keiko’s knowledge provides her with the capability to create healthy Japanese menus for a diverse mix of clientele. She has a talent for developing new menus with a limited amount of ingredients and has created many original recipes.
Since her menus are unique and original, they interest the palettes of many. Furthermore, she investigates and expands recipes that are not at all time-consuming and make use of the microwave oven (e.g. sweets).
- Food Specialist: Mr Noriaki
Mr Noriaki is an expert in adapting Japanese cuisine for international markets. From his extensive experience in the U.S. he is familiar with identifying and substituting local ingredients for Japanese food. He has created Sushi for Arab and Muslim customers, catering to their different requirements and tastes.
- Ramen Noodle Specialist: Mr. Koba
Mr Koba has scientifically researched ramen and the key issues that are important to become a popular ramen noodle restaurant. He has used more than 100 kinds of variety of ramen noodle. He has also developed ramen noodles with ingredients that can be eaten not only Japan, but anywhere in the world, by understanding each countries cultural back ground. For example he has developed a ramen for Muslim people avoiding any pork and Alcohol and so on. Also he developed a soup for American people that has a stronger taste but is also healthier than other ramen soups. With his knowledge it is possible to make ramen noodle anywhere in the world with alternative ingredients.
- Restaurant Design: Mr Shigeo
Mr Shigeo has worked as a designer for several years. Mostly working for Japanese paintings and so good at making Japanese style of menu book. He goes to tools and interior stores
- Dr. Yoshiyuki
Dr Yoshiyuki is a Doctor of Mechanical Engineering. For over 20 years, he worked as a consultant for small, medium and internationally known large enterprises. He has a lot of experience as a consultant for leading companies in the diamond industry, electronics industry and the food industry. In the food industry he has worked in the chocolate factory of a well-known international company. He has trained thousands of employees about maintain food safety and as well as imparting ideas about management. He is very knowledgeable in both areas and has deployed his expertise in a number of countries.
Interactive Master Coach Workshop by Dr Yoshiyuki.
Dr Yoshiyuki can help develop a system that delivers continuous production improvement based on the 20 Keys Programme.
Through his workshops he can help an organization. Work out and realize a program of implementing and developing your own system of continuous business excellence based on the 20 Keys Program
Transform your restaurant, factory and company into a successful self-developing organization based on 20 Keys
Deploy the stages of the 20 Key program and align it with the business strategy
Streamline your organization - align top-down and bottom-up management.
Conduct a KAIZEN of production processes (cost analyses of production).
Develop check sheets of 20 Keys and benchmarking. To reduce waste by «Treasure Map».
Implement Small Group Activities (SGA) - Mini Business Areas.
Integrate 20 Keys and LEAN. Projects of Innovation in the 20 Keys Program.
Develop 20 Keys as an effective AUDIT for leaders of the factories.
- Delivery of Japanese Ingredientsfrom Japan
- Designing Restaurants
- Training of Japanese Hospitality
- Training Tour in Japan
- Taste Check
- Selling and Leasing Table Tools
- Delivering Japanese Plates
- and Tools for Dish Up
- Selling and Leasing Restaurant Decoration Tools and Ornaments
- Providing Sales Tools
- New Recipe Proposal Service
- Menu Design