Enjoy things you didn't know existed

monowararafat

The route of inflow for this group is mainly social, especially Facebook. The process is to get people to notice the existence of physical stores, events, and EC on each site, and to get a CV. By adding the store manager's blog to this , it seems that we are naturally creating opportunities for customers to visit the store and repeat business . 07_image Role image of each owned media and manager blog ――You have also developed your own sake, such as ``sake that goes well with meat'' and ``drinkable Japanese sweets'', right? ``Let's release one new product every week!'' With the cooperation of the brewer, we display it in our physical stores. We often ask them to make sake for us, but sometimes brewers actually ask us, ``How do you think we can sell this alcohol to make it popular?'' All of us, including store managers, do business while looking at our customers' faces.


I can make various suggestions based on seeing their reactions. In addition to new products, we would like to continue to offer new proposals one after another so that repeat customers do not get bored. --Do you have any future goals? I want to become a company that can Italy Email List be cited as a success story in owned media operated by restaurants. Also, I would like to be able to fill up the seats just by making reservations online. Our stores are often located in difficult-to-find locations within buildings, so attracting customers through our website is key. Approximately 50% of the total number of visitors to KURAND alone come from owned media, but I think it's a bit more. However, six months ago when we started measuring the number of reservations from the site, it was less than 1/3 of what it is now, so I think we can still go further. Unique new products such as chocolate, cheese, and sake that go well with meat dishes are introduced every week. --Finally, what does content marketing mean to you.



I can't explain it well, but...it's like creating an opportunity for people to know something that wasn't known before. Is it "to have people discover new appeal by proposing things that have not been appreciated by the world on our website"? There are approximately 1,500 sake breweries nationwide that produce sake, but most of them are small-scale breweries with an annual production of 1,000 koku (*) or less. The brands you normally see at liquor stores and izakayas are only a part of the whole. We think that this is a huge waste. There is no chance for people to drink the sake they are working so hard to make. At a place called KURAND, we can help you discover sake you've never encountered before.