Gyu-Kaku: Redefining the Art of Japanese Barbecue

Gyu-Kaku, which translates to “Horn of the Bull” in Japanese, is a popular global chain of yakiniku restaurants that first took root in Japan. Created by the Reins Group during the mid-1990s, the concept has grown into an internationally recognized dining brand.

At Gyu-Kaku, diners enjoy an engaging culinary experience by grilling their own selection of meats, seafood, poultry, and vegetables on individual, built-in smokeless grills right at their table. This hands-on approach has become a signature feature of the brand.

The very first Gyu-Kaku location launched in Japan in 1996, with franchising rolling out just a year later in 1997. The brand made its debut abroad in 2001 with a U.S. opening, followed by its entry into Taiwan in 2002, marking the start of its international footprint.

One of the standout features setting Gyu-Kaku apart is its unique smokeless roaster technology. Designed with a downdraft system, the roasters channel smoke away efficiently, creating a comfortable environment.

Training

The Gyu-Kaku Japanese BBQ franchise provides a comprehensive range of training programs for franchisees and their teams:

1. Initial Training Program
   Franchisor offers about five weeks of training for the Operating Principal and four weeks for the Restaurant Manager before the restaurant opens. This includes on-site food preparation, portion control, cooking procedures, packaging, marketing, customer service, reports, and equipment maintenance. All personnel must complete this program to the franchisor’s satisfaction before opening.
2. On-Site Training
   Franchisor provides up to 10 days of on-site training around the restaurant opening, focusing on practical implementation and operations. Franchisees must cover reasonable expenses like transportation and lodging.
3. Gyu-Kaku Training Manual
   Franchisees are required to use the franchisor’s training manual to educate their staff on operational procedures and standards.
4. Additional Training and Quarterly Conferences
   Franchisees, Operating Principals, and Managers may be required to attend quarterly conferences and other additional training on topics like new procedures, marketing, bookkeeping, and technology updates. These may be held regionally or nationally.
5. Employee Certification Program
   An optional program involving proficiency exams to assess and certify employees’ abilities in performing their duties, including re-certification when needed.

Territory Protection

The Gyu-Kaku Japanese BBQ franchise offers a defined territory to its franchisees, but it does not grant exclusive territory rights. While the franchisor and its affiliates will not open or license another Gyu-Kaku restaurant within the defined territory, franchisees may still face competition from other franchisees, company-owned outlets, or alternative brands controlled by the franchisor.

The territory is clearly outlined in the Franchise Agreement, often using maps, geographic boundaries, or mile-based radiuses.

Additionally, Gyu-Kaku franchisees are allowed to solicit and accept orders outside their assigned territory, including through online channels, catalog sales, or telemarketing, as long as they comply with the franchisor's policies. The franchisor retains the right to develop and operate other businesses, including those under different trademarks, even within the territory.