Due to the revision to the Food Sanitation Act, HACCP management will be made mandatory in June 2021. In response, we at Toridoll have reviewed and revised our manuals related to food safety.
In addition, we have introduced the food safety management notebook at all of our restaurants to confirm that specified procedures are implemented appropriately at restaurants. We have thus visualized the recordkeeping process and improvement measures to take in the event of a deviation from procedures.
We have also introduced e-learning to train employees who implement hygiene control. We have established a system that permits all employees, including Partner Staff, to receive training and acquire basic knowledge on food safety.
In the future, we will introduce a system which will permit us to check the status of all restaurants on a real-time basis. The system will feature automated recording of temperatures in freezers, refrigerators, and other equipment, and digitalized manuals and records.

At Toridoll, we have revised our Emergency Response Manual for Restaurants to enable our restaurants to respond promptly to emergencies such as an accident or natural disaster.
This manual clarifies requirements for setting up emergency headquarters, participating members, participation of external advisers, and other conditions, thereby enabling restaurants to respond promptly to an emergency.

At Toridoll, we have established the Core Customer Service Policy described below. We established this policy with the aim of continuously improving the level of satisfaction of both customers and employees.