Discovering the Depths of Food Business for Future Leaders

Engaging Future Leaders Through Food Education

The company Plenus, headquartered in Ginza, Chuo City, operates 2,820 stores across Japan as of June 2026, including the take-out bento chain "Hotto Motto," the set meal restaurant "Yayoi Ken," and the shabu-shabu and authentic dim sum establishment "MK Restaurant." To connect the youth of today with the allure of food and the intricacies of the food business, Plenus has been conducting initiatives in partnership with the Department of Food Environment Science at Toyo University. This year, they hosted special lectures and experiential programs on the university’s Asaka campus, which were aimed at fostering a deeper understanding of what it means to work in food-related industries.

Special Lecture Series at Toyo University

On the Asaka campus of Toyo University, Plenus organized a unique special lecture on food, addressing approximately 130 students pursuing food environment studies. The lecture introduced students to Plenus' business model, focusing on their signature offerings like "Hotto Motto" and "Yayoi Ken," while also highlighting their dedication to high-quality rice and community support initiatives.

A distinctive feature of the lecture was the "rice tasting experience," where students could sample four different types of rice: "Akitakomachi," "Hotto Motto's Kinmirai rice," "Akafuji," and "Tanada rice (Koshihikari)." This tasting was not just about flavor; it focused on various aspects such as pricing, characteristics of each variety, cultivation methods, and the multifaceted value of rice.

Experiential Learning with Plenus

Following the lecture, Plenus welcomed 23 first-year students from the Department of Food Environment Science for an experiential program at their headquarters. Participants learned about the company’s operations and its commitment to quality in food production and distribution. Practical staff members explained how Plenus supports the entire food supply chain, from production to retail, emphasizing the significance of regional, seasonal, and brand influences on flavor creation. They also discussed the rigorous quality assurance systems in place to ensure food safety and integrity.

The program included an in-depth discussion on the company's commitment to preserving rice culture, which covered aspects such as the selection of brown rice, milling processes, and unique quality standards specific to Plenus. Students engaged in another tasting session featuring four types of rice that included Hotto Motto’s Kinmirai.