Special Seminar for Restaurant Owners & Chef-Owners: "Trend Curry 2026 — One-on-One Briefings: Winning Strategies in an Era of Rising Costs" on June 15 — This Year’s Curry Trend: "2nd-Generation Keema Curry"
AI Summary (NQ-processed)
Curry Research Institute will hold a single online special seminar on June 15 for restaurant owners and chef-owners, offering one-hour one-on-one briefings on the 2026 curry trend focused on the "2nd-generation keema curry," explaining how to achieve low food costs, high menu prices, and simplified operations.
AI Analysis
Frequently Asked Questions
Q: What is 2nd-generation keema curry?
A: A quick-to-cook keema based on ground meat and onions, elevated with toppings and plating to command higher prices.
Q: Why does it stabilize food costs?
A: Ground meat and onions typically have smaller price volatility than whole cuts, enabling per-portion food cost around JPY300.
Q: What equipment is required?
A: Often only a frying pan is needed; it avoids long simmering and reduces gas/electric usage.
Q: Which restaurants are suitable?
A: Not limited to curry specialty shops—izakaya, casual dining and food courts can adopt it, especially those seeking social media traction.
Q: What do participants receive?
A: Custom menu design, pricing logic, inventory-loss reduction techniques, operational case studies, and an exclusive manual.