MENU
Franchise/License Business of "CHIBO"
About Chibo
With over 40 years in the restaurant industry, specializing in Okonomiyaki, CHIBO has built a large international customer following based on strict food quality and detailed interior design.
Since CHIBO was founded in 1973, we have grown as a restaurateur by concentrating on producing the highest quality Okonomiyaki and Teppanyaki. CHIBO has now established itself as a prominent and proven restauranteur with over 60 locations throughout Japan and abroad.
Concept
Creating an exceptional dining experience is the sum of many factors: the guest, the staff’s efforts, the ambiance and of course the delectable culinary delights.
- MAE AJI -
- NAKA AJI -
- ATO AJI -
Since our foundation, CHIBO has been proud of building long lasting relationships with our guests by providing memorable dining experiences.
- The first impression, Mae Aji – Welcoming, ”Irasshaimase” with smile.
- The experience, Naka Aji – Experience the flavors of professional Osaka style Okonomiyaki chefs.
- The memory, Ato Aji – Pure satisfaction when you are leaving.
Style
BASIC STYLE(100 – 165m2)
ConceptTraditional Osaka style Okonomiyaki restaurant
| Menu | Mainly Okonomiyaki and Yakisoba with some Teppanyaki |
|---|---|
| Price range | JP1,500 – JP2,000yen Average Lunch menu price: Under JP1,000yen Average Dinner menu price: jp1,800 – JP2,500yen |
| Target | 20’s – 30’s, Family, Middle class |
ELEGANCE STYLE(130 – 200m2)
ConceptUpscale, refined and elegant atmosphere. Varied menu choices including original Teppanyaki.
With Teppan counter that chefs cook in front of
customers. Tables with privacy.
| Menu | Okonomiyaki and Yakisoba. Original Teppanyaki with sophisticated presentation. Varied course menu. |
|---|---|
| Price range | Above JP3,000yen Average Lunch menu price: JP1,000 ‐ JP2,000yen Average Dinner menu price: JP2,500 – JP4,500yen |
| Target | Upper middle class |
TEPPAN CHIBOFOOD COURT (30m2 or more)
ConceptCasual, Original Teppanyaki live cooking at Food Court
| Menu | Mainly Teppanyaki and a sedondary Okonomiyaki and Yakisoba menu for easy operation |
|---|---|
| Price range | JP1,200 – JP2,000yen Higher price range than Basic Food Court operation |
| Target | 20’s – 30’s, Family, Middle class |
Business Model
INITIAL EXPENSES FOR FRANCHISE/LICENSE BUSINESS(in USD)
| Basic/Elegance | TEPPAN CHIBO | |
|---|---|---|
| Use of "CHIBO" brand | $65,000.00 | $30,000.00 |
| Start up consulting fee | $10,000.00 | $10,000.00 |
| Training fee | $5,000.00 | - |
| Opening assistance fee | $20,000.00 | $10,000.00 |
| Total | $100,000.00 | $50,000.00 |
| Monthly Running Royalty | 3% of Gross Turnover every month | |
INITIAL COST FOR RESTAURANT(in JPY)
| Basic Style(100m2) | Elegance Style(165m2) | TEPPAN CHIBO(33m2) | |
|---|---|---|---|
| Architect | ￥1,500,000 | ￥2,000,000 | ￥500,000 |
| Interior,Exterior,HVAC | ￥27,000,000 | ￥45,000,000 | ￥5,000,000 |
| Kitchen Equipment | ￥5,300,000 | ￥5,300,000 | ￥3,200,000 |
| Furniture | ￥2,100,000 | ￥3,400,000 | ￥200,000 |
| Supplies, Utensils | ￥1,500,000 | ￥2,500,000 | ￥1,000,000 |
| Office Supplies, Materials | ￥100,000 | ￥100,000 | ￥100,000 |
| Advertising, Promotion | ￥500,000 | ￥500,000 | ￥500,000 |
| Others(Permits, Dues, Subscriptions etc.) | ￥500,000 | ￥500,000 | ￥500,000 |
| Total | ￥38,500,000 | ￥59,300,000 | ￥11,000,000 |
Steps to open your own restaurant
1
Meet at CHIBO’s headquarters
The first stage meeting.2
Introductory restaurant tour
Visit CHIBO restaurants and explain our system and Q&A.3
Market research and restaurant use items research
Research of items that purchase in local or import from Japan.4
Agreement and Payment
Please see attachment for details payment.5
Decide a location and Management
Start planning.6
Sourcing fresh local food
Decide Vegetables, Meats, Seafood and Seasonings.
Sourcing fresh local food7
Restaurant design
Structure, design, equipment and supplies.8
Construction
9
Staff training
Staff training in Japan 20 days. Food preparation, how to use Teppan grill, cook Okonomiykaki, Yakisoba, Teppanyaki, customer service and restaurant operation.10
Construction complete
11
Pre‐open planning
Planning of operation staffing, supplies.12
Pre‐open set up
Set up furniture, supplies, utensils and PB items.13
Staff training
7 – 10 days before open, staff training at the restaurant.14
Congratulations!
Grand opening. Final payment due.