Q: How did you come to work at Saiki Umi no Ichiba〇?
Takano (Left in the top photo) — I worked at a bank for 32 years, starting straight after graduation, and retired when I reached the age of retirement. I am a former banker who has spent my career in the financial field.
Takano — I went to high school with President Nishida, so we’ve known each other for a long time. Shortly after I retired from the bank, I received a call from him asking, “Would you like to work with us?” It might be that in the countryside, information circulates quickly. Since I found that the service industry suited me, I decided to accept the president’s offer.
Tokumaru (Right in the top photo) — I worked as a chef in a restaurant. When I returned to my hometown of Saiki, I went to the public employment service and found a job listing for Saiki Umi no Ichiba〇. As someone who loves cooking but also enjoys talking to and engaging with people, this opportunity immediately felt right for me.
Q: What kind of work have you been doing at Saiki Umi no Ichiba〇?
Takano — When I first joined, I was immersed in administrative tasks. At that time, Freshness Ichiban didn’t exist yet, and Saiki Umi no Ichiba〇 was handling everything, including vegetables and fruits. Every morning, the person in charge would go to the wholesale market for produce, but that person fell ill. So, I was suddenly tasked with handling the procurement instead.
Takano — While I knew a bit about market prices, I had never participated in an auction before, so I was essentially starting from scratch. Still, it was work, so I had to learn by observing and mimicking others. Honestly, it was tough. But it was also a great learning experience. After overcoming that challenging environment, about a year into my time here, I was entrusted with the role of store manager, replacing the previous person.
Q: What role do you currently have at Saiki Umi no Ichiba〇?
Tokumaru — I am responsible for managing over 1,000 products at Saiki Umi no Ichiba〇. This includes tasks such as ordering, inventory management, and product display. But I also take the initiative to listen to customers’ feedback, report it along with sales data to the manufacturer, and ensure good communication.
Tokumaru — Saiki’s local cable TV station visits once a month, and I get to enthusiastically introduce products and cooking methods in a fun, lively way, saying, “This month’s recommendation is this!” Using my knowledge and experience as a chef is a great advantage, and I think my personality, which enjoys interacting with people, has been very helpful. I’ve become so familiar with this role that many of the customers now call me by name when they visit the store.
Takano — In my previous job, I was always responsible for managing personnel. The experience I gained there has been most useful in creating an environment where staff members don’t leave and can perform their tasks efficiently. The key phrase is “work efficiently and enjoyably.”
Takano — From procurement and inventory management to product display, customer service, and cashier duties, as well as packing and shipping orders from phone, fax, and online. Our team, consisting of 6 full-time employees and 14 part-time workers, manages all the operations at Saiki Umi no Ichiba〇. The busy seasons, like the mid-year and year-end gift periods, are especially hectic. Even though we have a lot of tasks, it’s not easy to just add more people. Human resources are extremely valuable. That’s why we’ve focused on improving efficiency in our operations.
Takano — Regardless of the type of employee, I’ve always made it a point to give them a chance by assigning tasks. I believe that’s the opportunity for growth. Additionally, no matter how busy we are, I made sure to avoid having employees work overtime as much as possible, encouraging them to go home on time. As a result, the number of employees who quit quickly decreased, and we were able to retain good employees for the long term. The overall work efficiency of the organization also significantly improved.
Q: I hear that you frequently communicate with each other in the store. Can you tell us more about that?
Takano — I have a lot of respect for Tokumaru. It’s not just about his work; it’s also about his personality. He’s very attentive to the little details, and I often see him quickly offering a helping hand when customers arrive.
Takano — He’s great at communication and has a lot of ideas and information. I consult with him often. When I want to push one of his ideas, I sometimes bring it up with the president. Our usual conversations feel almost like those between friends.
Tokumaru — I’m grateful that I can have casual conversations with the store manager. He listens to my thoughts and ideas for events, and often adopts them. It’s nice to feel recognized not just as a subordinate, but as a valued team member.
Tokumaru — Because of this environment, I’ve become more proactive in thinking of ideas for events, such as Mother’s Day, Father’s Day, or Respect Your Elders Day. From selecting target products to determining display locations and methods, it’s hard work that requires both my brain and hands, but at the same time, it’s very rewarding.
Tokumaru — Even when I’ve put a lot of effort into launching a plan, if the sales aren’t going as expected, I try to adjust the course along the way. I’ve continued to face challenges with perseverance, and slowly, I’ve been able to see results. Last year’s Father’s Day “snack pairing event” was a huge success and received high praise both internally and externally.
Q: What kind of place would you like Saiki Umi no Ichiba〇 to become?
Takano — I want customers to have fun shopping. I want to make it a place they’ll want to visit again and again. That’s my goal. Of course, sales are important to keep the store running, but what I’ve realized by being on the ground is that the process of generating sales is just as important, and we should value that process as well.
Takano — It makes me the happiest to see families shopping together, whether with children or as a couple, enjoying themselves.
Tokumaru — I’m always conscious of what customers are looking for and what they are buying. I think about how we can best meet their needs. Creating a store where customers feel, “It’s comfortable here, I want to shop again,” is my goal, and I share that sentiment with store manager Takano.
Tokumaru — When customers return to shop or take the time to talk to me, each of those moments becomes a motivation for me.