Every restaurant has a dish only it can serve,
and people who gather nowhere else.
Yet today, so much of that is quietly
losing ground to the numbers.
We carry it forward — with world-class service,
the discipline to read the numbers,
and the leverage of AI.
That is the work of Mysoul.
Message
Service
Menu Development
From designing a signature dish to balancing cost against price and rotating with the seasons. We sit in on everything from test kitchens to service operations.
VIEW → 02Cost & Profit Improvement
Breaking down F&L cost, negotiating with suppliers, ABC analysis. We identify, with numbers, exactly which dish is cutting into profit.
VIEW → 03Operations & Manuals
Standardizing the flow and procedures from open to close. We build in AI-driven ordering so the restaurant runs even without the manager on site.
VIEW → 04Talent Development & Hiring
Building grading and review standards, service and wine training, job listings and interview design. We shape an organization built to develop its people.
VIEW → 05Turnaround
Short, intensive support for loss-making restaurants. We stay with you through the decisions — closure included — that concentrate resources on the restaurants worth keeping.
VIEW → 06Wine Service & Beverage Design
World-class wine service sets you apart from every other restaurant. We handle it end to end — selecting wine tuned to the menu, inventory and temperature control, and supplier price negotiation.
VIEW →Works
Cost ratio 32% → 27%.
80 dishes cut to 28.
We rationalized the menu through ABC analysis and consolidated to two suppliers. Rebuilding around the signature dishes also cut the waste rate by more than half.
Spend per guest +¥1,200.
Designing the pairing.
We trained every staff member on sake and wine pitch technique. Drink ratio rose 11 points, and profit grew with the cost ratio held flat.
Profitable in 4 months.
Sales-per-hour held from month one.
From site selection to kitchen layout to AI-driven ordering and scheduling — all designed before opening day — to keep the launch load manageable.
Flow
Free consultation
60 minutes to hear where you stand and what’s on your mind. Online is fine. No charge.
On-site diagnosis
We work your service hours and check the numbers, flow, service, and kitchen firsthand.
Improvement plan
Priorities, timeline, target numbers, and cost — proposed on a single page.
Execution support
Two visits a month as a baseline, working the floor with you until it sticks.
Handover
We leave the standards and manuals behind and close out once the restaurant runs on its own.
World-class service —
I bring it to you on the floor.
I’m a floor person. I’ve built my career standing in kitchens and dining rooms, building each restaurant’s standard alongside its people. The service level taken for granted at the world’s best restaurants, the discipline to read the numbers, and AI as a new tool — I bring all three to rebuild one restaurant at a time, in earnest.
No two restaurants’ circumstances are the same. Tell me first what’s troubling you.
FAQ
Q Can I ask about just one restaurant? ▸
Yes. A single independently-owned restaurant is our most common client. We also take on pre-opening consultations.
Q How much does it cost? ▸
It depends on scope and duration — from a one-time spot diagnosis to ongoing monthly support. We’ll give you a ballpark at the first consultation.
Q Can you work with restaurants outside Tokyo? ▸
We work nationwide. We combine on-site visits with online sessions to keep travel costs down.
Q Do I need technical knowledge to use the AI tools? ▸
No. We stay with you from rollout through adoption and hand it over in a form you can run from your phone.
Q How long does support last? ▸
Three months per phase, with six months as the standard target for running on your own. We also take on short-term turnarounds.
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Contact
初回のご相談は無料です。
まずは現状をお聞かせください。
60分ほどお店の状況を伺い、その場でできる改善案を一つ以上お持ち帰りいただきます。営業はいたしません。