Together with the head chef and the kitchen managers of the US team, we engaged in menu planning and product development focusing on the brand's concepts of "Taste", "Sustainability" and "Hospitality". In order to ensure that the popular taste in the U.S. would be loved in Japan for a long time, we changed the ingredients and ratios each time, and made the names easier to understand, thereby contributing to sales. She has also worked on original Japanese products and non-coffee drinks, and has been involved in more than 100 products.

Focusing specifically on the principles of sustainability in the Blue Bottle Coffee concept, we achieved this by creating relationships with various wholesalers and suppliers on a zero basis to procure ingredients that are both delicious and environmentally friendly. Before we opened, we were unknown and our sourcing volume was unpredictable, so it was not easy to source organic, local, and uniquely American ingredients on a consistent basis. Our relationships with the various vendors who were so dedicated to helping us are still ongoing and expanding seven years after opening.

We managed the production planning, training, shipping, and delivery of the in-house sweets and food products. Being a part of the team from the initial design stage to create an appropriate and sustainable environment based on sales budgets and operations, including the selection of manufacturing equipment and personnel. As the workload was particularly high when opening a new store, replacing products, or introducing new products, we had made improvements to the procurement, production process, packing, and other operations each time to build a system that could maximize production volume with the minimum number of people and processes. In addition to hiring, training, and team building for the pastry production team and café kitchen team, we also collaborated with the retail team and logistics team to improve customer satisfaction and increase sales.