At the TORIDOLL Group, we believe that the thoughts and skills of those who engage with our restaurants provide significant impetus for reducing our environmental footprint.
We are also continuing our initiatives to reduce our environmental footprint through the use of energy-saving equipment and technology. This helps us to not only work hard but also work smart to achieve these big goals.

Medium-term Plan for Reducing Energy Consumption Volume

The Ministry of Economy, Trade and Industry (METI) assesses the energy efficiency of businesses, categorizing them into one of four ranks: S, A, B, or C. In FY2017 and 2018, the TORIDOLL Group received the highest S-rank for two years in a row. This was a result of achieving the goal outlined in the Act on the Rational Use of Energy, urging reductions of 1% or more in per unit energy consumption over the past five years.
Our peak energy consumption during the last 10 years was in FY2013; compared to this peak, we succeeded in reducing our energy consumption for FY2018 by approximately 29.1%. Going forward, we will continue taking steps to steadily achieve our goals.

Reducing Energy Consumption Volume

Saving energy through the use of automatically controlled noodle boilers receiving the Minister of Economy, Trade and Industry Prize at the Energy Conservation Grand Prize Awards

In order to reduce energy consumption when boiling noodles, MARUGAME SEIMEN jointly developed an energy-conserving noodle boiler with Chubu Electric Power Co., Inc. and Nichiwa Electric Corporation.
The noodle boilers make automatic adjustments according to the boiling condition and salinity of the boiling water based on live data during operation hours; this allows udon noodles to be deliciously boiled, while optimizing heater output and the amount of water flowing into the boiler.
The introduction of the energy-conserving noodle boiler has led to a 31.3% reduction in boiler electricity consumption and 47.6% reduction in water usage.

Electricity consumption
Water consumption

As a result of these activities, MARUGAME SEIMEN was awarded the grand prize of the FY2019 Energy Conservation Awards under the Department of Energy Conservation Case Studies category, organized by the Ministry of Economy, Trade and Industry, in December 2019. This is the first time a business in the restaurant industry has received the Minister Prize of Economic, Trade and Industry.
Going forward, MARUGAME SEIMEN intends to install more energy-saving noodle boilers at its restaurants; at the same time, we will review whether similar measures can be applied to its other equipment, and promote the implementation of further energy-saving measures.


Using LED lights at MARUGAME SEIMEN restaurants

At TORIDOLL Group, we are gradually shifting toward the use of LED lights at our MARUGAME SEIMEN restaurants; the lights feature long life spans, are mercury-free, and help reduce CO2 emissions. This switch enables us to reduce our environmental footprint and increase the brightness of our restaurants, thus creating a more comfortable environment for our customers.

Reducing Energy Consumption Volume: Results

At TORIDOLL Group, we have achieved outstanding success in reducing energy consumption volume since FY2013.
Compared to FY2013, we managed to reduce our per unit energy consumption by 25% in FY2020.

Transition in Energy Consumption for the Major Brands of TORIDOLL Group

(base year)
FY2015 FY2016 FY2017 FY2018 FY2019 FY2020
Revenue (million yen) 71,513 89,315 93,881 101,409 104,815 113,251 96,055
Energy consumption volumes (crude oil equivalent in kL) 71,125 65,759 65,049 65,774 68,909 70,673 259
Energy consumption volumes per unit revenue(kiloliter per million yen) 0.9276 0.7363 0.6929 0.6486 0.6574 0.6239 0.6956
Electricity ('000 kWh) 230,078 214,056 210,257 213,604 219,059 222,459 213,175
LPG (t) 4,630 3,489 3,402 3,322 4,630 4,653 3,999
City gas ('000 m3) 5,122 5,270 5,591 5,565 5,664 6,291 5,709

* Total value of MARUGAME SEIMEN, YAMAKI and TORIDOLL Japan.