がっちりマンデー!! 2024年11月3日 セコマ
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00:00Oh, I don't think that's the case.
00:04That's true, but I don't think I've done it with the intention of making a lot of money.
00:10I thought I wouldn't make much money on this show.
00:13No, but isn't it a good way to live?
00:17I'm most happy with that expression.
00:20Now, why is Seiko Mart the number one customer satisfaction in Japan for nine years in a row?
00:25First, let's take a look at Secoma's strategy for making money.
00:29The strongest convenience store in Hokkaido, Seiko Mart.
00:33First, let's go to Secoma's head office in Sapporo.
00:36Hello, nice to meet you.
00:38The person who welcomed us was the head of PR, Mr. Sasaki.
00:42I'd like you to tell me the secret of Secoma's profits.
00:47Then, he took us to the southern restaurant next to the head office.
00:52What's going on?
00:55This is the most popular rice ball.
00:58It's mentaiko and mayonnaise.
01:00I think the way you stick to the material is different from other convenience stores.
01:04The secret of Secoma's strength is in the original product.
01:09Apparently, the way you stick to the material is completely different.
01:14So we came to see the rice ball making, which is completely different.
01:19We came to the Secoma factory in Shibetsu-cho, east of Hokkaido.
01:25This is Mr. Watanabe, the head of the factory.
01:28I'm actually from Otaru High School.
01:31I'm Mr. Kato's junior for three years.
01:33Oh, junior.
01:37He was very famous for being good at soccer and a manly man.
01:41I think he's a legend.
01:43Now that we've heard the legend of Mr. Kato,
01:46please tell us how you make rice balls.
01:50Let's go.
01:51What did Mr. Watanabe go to?
01:54A factory?
01:56No?
01:57What?
02:03Why is he at the rice mill?
02:06Among them is...
02:08Mr. Watanabe of Secoma.
02:12I dropped the rice mill.
02:14Secoma also does rice milling.
02:16Does Mr. Secoma do rice milling himself?
02:18Yes, I do. I look at the fish and buy them.
02:22The one who dropped the rice mill is Mr. Aki-shake from Hokkaido.
02:26The Aki-shake you can get at this time of the year is not too oily.
02:30It's just right amount of oil. It goes well with rice.
02:33Mr. Watanabe says he buys about 6 tons of Aki-shake that goes well with rice balls.
02:39Where does he start from?
02:41He buys ingredients for rice balls.
02:44He goes to a normal convenience store.
02:46Most stores ask him to do something else.
02:49For some reason, Secoma does rice milling himself.
02:52And the rice balls that he dropped go to Secoma's processing factory.
02:56I loosen the rice balls by hand.
02:58By doing it by hand,
03:00you can make delicious rice balls without wasting the skin and the meat around the bones.
03:06I think that's the most delicious part.
03:09It's true that it's more delicious if you do it all by hand.
03:13And it's cheaper.
03:15The biggest strategy of making Secoma's products is to do it by hand as much as possible.
03:22Of course, you can use the delicious part of the salmon rice ball and the salmon you want to use.
03:28You can also reduce the cost of making it.
03:30And it's faster than anything because it's done in your own car.
03:36Of course, Secoma doesn't just make rice balls.
03:40This is Secoma's vegetable farm.
03:43Vegetable farm?
03:44Yes, we do agriculture.
03:46Secoma has a 27-car-long vegetable farm in Hokkaido.
03:52One-fourth of the vegetables used to make products in the store are grown in his own farm.
03:59According to Mr. Yokoyama, who works in the farm,
04:02it's a good thing for the convenience store to make their own vegetables.
04:07There are standards for the length of a farmer's vegetables.
04:13In the case of Secoma, we use it in our own car, so if it tastes good, the length doesn't matter.
04:20Is it true that if you use it in your own car, it's okay if the shape of the vegetables is strange?
04:25Let's go to Secoma's vegetable farm.
04:29This is a cucumber.
04:31This is a cucumber from Secoma's farm.
04:34It's not straight as a product, so I don't think it's something you can get at a regular store.
04:38It's a cucumber.
04:40It's a cucumber.
04:41Even if you slice it and make it into a line, you can't tell if it's bent at all.
04:45It doesn't taste bad at all, and you can eat it very deliciously.
04:49In addition, tomatoes are beautiful, so you can use them as they are for the fresh corner.
04:53If there is a scratch or unevenness, crush it and use it as a pasta sauce.
04:59By doing it yourself, you can make vegetables that specialize in convenience stores.
05:05In addition, if you make various products on your own, you can do this.
05:09I'm making yakitori right now.
05:13Secoma's specialty, the production line of yakitori.
05:17I'm going to skewer the meat of a certain size.
05:21About 30% of the meat doesn't fit the size.
05:26This is the best-selling Secoma.
05:28It's processed into chicken on top of a noodle called Peperoncino.
05:33It's almost internalized, so you can use the ingredients for free.
05:38And Secoma does everything on his own.
05:42If you look at the ranking of Secoma's best-selling products, it's under fried chicken and katsudon.
05:47For some reason, there's a lot of milk.
05:50This is a dollar box product.
05:53I make it myself.
05:56He makes his own milk.
05:58It sounds like a lot of work, but how does he do it?
06:03We came to Toyotomi-cho, 5 hours' drive from Sapporo.
06:10Actually, Secoma's milk is all made in this town.
06:15Because...
06:17I heard that the milk company in Toyotomi-cho is in a pinch.
06:21So, he bought the company in Secoma.
06:25He started making milk in Toyotomi-cho.
06:30It's pretty rare to make milk all over the country.
06:35We went to the ranch where Secoma's Mr. Fujiwara makes milk.
06:39This is Mr. Hirano, who runs the ranch.
06:43Are you particular about Secoma's milk?
06:47It's rich, but it's refreshing.
06:52What's the secret to its deliciousness?
06:56The cows in Toyotomi-cho are raised on the grass, so they don't smell weird.
07:02Normally, to get a lot of milk from a cow,
07:06not only the grass, but also corn and other feed is given.
07:12However, Secoma's ranch is mainly made of grass.
07:16So, it's a different taste.
07:18But it seems like a lot of work.
07:22It's like a never-ending farm.
07:25It's hard to find out how much we can eat every day.
07:30But we also harvest the grass ourselves.
07:34Anyway, there's a lot of grass.
07:38So, they made this big ranch.
07:42Harvesting a lot of grass is very busy.
07:47Mr. Hirano, do you have any hobbies or hobbies?
07:50I work.
07:52I'm a cow first.
07:54365 days, from morning to night, I enjoy it.
07:58The milk made at the ranch
08:01is packed in Secoma's factory in Toyotomi-cho while it's fresh.
08:06Of course, it's shipped all over Hokkaido.
08:11Wow, that's amazing.
08:15Meanwhile, the president of Secoma, Mr. Marutani,
08:19appears at the milk factory.
08:21What's going on?
08:23There's a lot of trouble.
08:25I was going to fix it.
08:27It seems like a lot of trouble.
08:30What did the president do?
08:32There's a little trouble with the machine.
08:35I saw it in the report yesterday.
08:37Let's check it out.
08:40The president himself.
08:42The shaft broke in that area.
08:45But, Mr. Marutani, this is a 5-hour drive from Sapporo.
08:49Why did you do that?
08:51I can take pictures with my smartphone,
08:54but I don't think I have enough energy or communication.
08:58Secoma does everything by himself,
09:01but Mr. Marutani thinks this place is important,
09:04so he makes it shine by himself.
09:07On the eve of September,
09:09the president puts on his apron
09:12and decides on the final product for the fall season.
09:16This is a Makunouchi bento with mackerel teriyaki.
09:21I'm the president of Secoma.
09:24Is it okay to sell it for 450 yen?
09:28450 yen for the design?
09:30Yes, but will it sell?
09:33It looks like he's stuck on the price.
09:36If I can sell it in one go, it won't be a problem.
09:40300 yen?
09:42It's a good product,
09:44but he has to reconsider the price.
09:46It's tough.
09:48After this,
09:49Mr. Marutani has to try 13 products.
09:53He has to check 76 new products in one day.
09:58It's tough.
10:00Then, another day comes.
10:04This time, Mr. Marutani has to negotiate
10:06for the Italian wine he sells at the Secoma head office.
10:12Mr. Marutani thinks this place is important,
10:15so he makes it shine by himself,
10:18but there's something he's been doing
10:21for a long time.
10:23What is it?
10:26I have something to tell you about the driver's fee.
10:29This is the meeting of the head office.
10:33Mr. Marutani himself checks the data and problems
10:36about Secoma's logistics.
10:40The head office has one person in charge of
10:43the delivery of goods and parts.
10:45Mr. Marutani listens to the details
10:48of how many people are missing in each center.
10:52Then, Mr. Marutani opens his mouth.
10:55When people say they want to stay or quit,
10:59it's not just about the delivery fee.
11:03It's about the atmosphere at the head office.
11:05I wonder what they're talking about.
11:07Mr. Marutani starts to check the details
11:10of what the head office has to say.
11:14I didn't know the head office would do this.
11:17It's faster than usual.
11:21I was holding back because the camera was on.
11:24It usually takes about an hour.
11:26It's a long story.
11:28I'm sorry.
11:31The secret of Secoma's strength
11:33is that he's a thorough insider.
11:35What is it that makes the head office shine?
11:39Safety!
11:41I'm a little surprised.
11:43It may be my personal opinion,
11:45but when you go outsourcing,
11:48it's a risk hedge.
11:50If it doesn't sell, you won't buy it.
11:53But if you do it yourself,
11:55you'll be responsible for everything.
11:57I think it's dangerous as a company.
11:59But why do you make it all internalized?
12:03You're sharp.
12:06If you don't take risks,
12:08you can't make different products
12:11or different systems with people.
12:14In Japan, we say we take risks.
12:16But in English, it's challenging.
12:19It's worth the challenge.
12:22If you take the risk, you'll succeed.
12:25That's what I think.
12:27If we sold the same products,
12:30we would have been swallowed up.
12:33Secoma is the most popular convenience store in Hokkaido.
12:38But there's one place in the store
12:41that's different from other convenience stores.
12:45There's a cow mark and a hot chef.
12:48There's a hot chef with a cow mark.
12:54French fries, fried chicken,
12:57bento,
12:59donburi,
13:01and many other delicious things.
13:04But Mr. Oshima, who's in charge of the hot chef,
13:07I feel like there's a store like this in every convenience store.
13:12It's completely different.
13:15What's different?
13:18There's a kitchen in the back.
13:20From where you cook rice to the table.
13:23If you look at the back,
13:26it's a pretty big kitchen.
13:29A lot of people are making food.
13:33What about the people in Hokkaido?
13:35I'm a hot chef.
13:36I cook on the spot.
13:38I make rice balls with cheese.
13:40If you're a hot chef, I recommend katsudon.
13:43If you don't want to cook rice,
13:45I recommend secoma's katsudon.
13:47A lot of people want to be a hot chef.
13:50So even if you look at the ranking of secoma,
13:531st place is fried chicken.
13:542nd place is katsudon.
13:56There are a lot of hot chef products.
13:59So...
14:00The store is made to be centered around hot chefs.
14:04The hot chef is laid out in the best place.
14:09Let's go into the kitchen of the hot chef.
14:13It's pretty big.
14:16I think there's a fryer.
14:19In a normal convenience store,
14:21there's only a fryer behind the counter.
14:23But in secoma, there's a huge kitchen.
14:26And this is a gas rice cooker.
14:30It's a gas cooker.
14:32It's rare to see a gas cooker in a convenience store.
14:36It's cooked in a large amount.
14:38And it's deliciously cooked.
14:40That's why we use a gas cooker.
14:42Fried chicken is not only fried,
14:45but also cooked in a store.
14:47It's freshly made, so it's popular.
14:51And there's a detailed mechanism in this shelf.
14:55There's a product that you can line up.
14:58It's made to keep the temperature
15:01so that the product can be delivered in the best condition.
15:04By slightly changing the temperature and heat of each shelf,
15:09you can make each product more delicious.
15:14By the way, what's the temperature?
15:16It's about 40 degrees.
15:17I can't tell you that.
15:19That's the number.
15:21I see.
15:22And the people who work here.
15:24Especially the housewives work a lot.
15:28Mr. Ono has been a hot chef for two years.
15:31I like cooking.
15:33When there's a big event,
15:35a lot of customers come in.
15:37So I make a lot of dishes.
15:39That's when I enjoy cooking the most.
15:41I see.
15:43Because the people who are used to cooking cook,
15:47the food becomes even more delicious.
15:51That's why the head office of SEKOMA
15:54works as a hot chef.
15:57Wow.
15:58If you look closely,
16:00the uniform is slightly different from that of a hot chef.
16:03What's more?
16:04In fact, the hourly wage is also different.
16:06I see.
16:08You need special skills.
16:10That's why the hot chef
16:12has a similar hourly wage as a restaurant.
16:16I'm going to do something that no one else can do.
16:20I've been a hot chef for 30 years.
16:22I've been working hard for decades
16:25to create a shape like this.
16:27Even if I try to imitate only the surface,
16:29I can't do it.
16:31I think it's the first time
16:33I've seen a camera go into a kitchen like that.
16:35Oh, really?
16:37I made a mistake
16:39when I showed it to you.
16:41No, no, no.
16:43And this hot chef
16:45actually has the exact opposite strategy
16:47as other convenience stores
16:49in the lineup of products.
16:51Do you know what that is?
16:55Seiko Mart's new hot chef
16:58has the exact opposite strategy as other convenience stores.
17:01I try not to make many new products.
17:04What?
17:05You don't make new products?
17:08Usually, when it comes to convenience store sales,
17:10the most important thing is a new product
17:12or a limited-time product.
17:14Don't you need that
17:16to attract customers, Mr. Oshima?
17:20I think the most important thing is to make
17:23a delicious, standard product.
17:25I see.
17:26A hot chef is made by a convenience store.
17:29So, when there are more new products,
17:31there will be more things to learn,
17:33and the degree of completion will definitely decrease.
17:35Then, what is the most popular standard product?
17:38The more delicious and perfect it is,
17:40the more it will lead to sales.
17:42That's Seiko Mart's way of thinking.
17:44Certainly, when you look at Seiko Mart's sales ranking,
17:47the most popular product is the hot chef's standard product.
17:51I see.
17:53Among them, the one that Seiko Mart puts a lot of effort into
17:56is the signboard menu, Katsudon.
17:58In order to reproduce the particular taste of each store,
18:02what Seiko Mart does is...
18:05I will introduce you to delicious Katsudon and bad Katsudon.
18:08A lesson on delicious Katsudon and bad Katsudon.
18:12These are two Katsudon made according to the manual.
18:15On the left is bad Katsudon,
18:17and on the right is delicious Katsudon.
18:20But when the staff tries the bad Katsudon...
18:24It's just delicious.
18:26Next, the delicious Katsudon.
18:33It's completely different.
18:34Really?
18:35It's fluffy.
18:37It's completely different.
18:38That's right.
18:39Such a hot chef's Katsudon...
18:42was made at Soka Maru Eiten in Saitama Prefecture.
18:45Let's eat.
18:46Let's try it in the studio.
18:53It's completely different.
18:54It's completely different.
18:56This is a store's Katsudon.
18:58It's a Katsudon from a Katsudon shop, right?
19:00That's right.
19:01The onion is also crispy.
19:04The cutlet is also soft.
19:06I can't imitate this.
19:09This is the result of years of research on Katsudon.
19:14That's right.
19:15I see.
19:16She found a way to dramatically change the taste.
19:21I've never seen this before.
19:22You've never seen this before?
19:24I see.
19:25It's a secret recipe.
19:27That's right.
19:31I can't imitate this.
19:33What are you doing?
19:34Katsudon is a mass of knowledge.
19:38It's a Katsudon made by a hot chef.
19:41Actually, there is one more thing.
19:43There is a concept of an important store that President Marutani has decided.
19:47That is...
19:48Katsudon is not just a store.
19:50Katsudon is useful for the local area.
19:52It should be a store that protects the local area.
19:55That's why Hokkaido's Katsudon has this kind of equipment.
20:00Even when it's out of power, we prepare it so that the battery can work.
20:04In Hokkaido, there is a lot of power outages due to heavy snow.
20:08I see.
20:09Even if there is a power outage, we replace the car with a power supply.
20:14We have introduced a system that allows the battery to work all over Hokkaido.
20:19In addition, we used propane gas for the hot chef to generate electricity.
20:24We have also adopted a system that allows the store to continue to operate.
20:29In the past...
20:30When there was an earthquake in Hokkaido, there was a place called Sekoma.
20:34They were selling food.
20:36I was saved at that time.
20:38When the earthquake happened in Hokkaido in 2018,
20:42many stores were not able to operate due to power outages.
20:46Sekoma was able to operate 95% of the stores.
20:50Sekoma was able to support the victims.
20:53Sekoma is only one store.
20:59It's a way of thinking to protect the area.
21:02If there is a problem in the area, we will contribute to it.
21:08I think this is the basis of business.
21:11I see.
21:12Don't you think about moving to Tokyo or moving to West Japan?
21:18There are three good products in Hokkaido.
21:21Our original products using raw materials.
21:24I would like to expand this to other stores.
21:27For example, to supermarkets and Okinawa.
21:31I would like to expand the range of products.
21:35At the end, I heard a wonderful announcement from President Marutani.
21:39Please tell us.
21:40That is after the commercial.
21:44Gatchari Monday in Fukuoka.
21:47On Saturday, December 14th, Kato Koji and the president will gather in Fukuoka.
21:51You can hear the information you can't hear on TV.
21:55Tickets are on sale.
21:59Please tell us the wonderful announcement.
22:02This is a product that uses a lot of Hokkaido products.
22:07There is a pattern.
22:09Only Hokkaido people know this.
22:11There are 12 products.
22:13I would like to give this as a gift.
22:16How many people will you give this to?
22:18I would like to give this to 10 people.
22:2110 people?
22:23Isn't that too few?
22:25I thought it was too few.
22:28President, 10 people is too few.
22:30I would like to give this to 50 people.
22:3250 people?
22:3350 people?
22:34Yes, 50 people.
22:35This is a national debt.
22:39I would like to give this to 100 people.
22:41Thank you very much.
22:42Thank you very much.
22:45This is too much.
22:48This is a popular product.
22:51This is a gift for 100 people.
22:53Please call this number.
22:55You can also apply from the official website of the program.
22:58This will be available until Tuesday, December 15th.
23:02This is profitable on the ground.
23:04This is a road roller that is popular all over the country.
23:06This is a popular secret.
23:09This is the latest asphalt.
23:11This asphalt is preserved in water.
23:15This is solid.
23:24This is solid.
23:27If you want to see this program again, please subscribe to the channel.