I Want to Enhance Takeout Options: Interview with Akira Okada, Manager of Ospitare
First, please tell us about the time when you opened the shop. When did the shop open?
Okada
Um, when was it... (looking at the uniform shirt) Ah, it says here (laughs), it opened in 2013.
It seems that it was originally a Balinese restaurant. Since the owner and I were friends from before, we talked about what kind of shop to create together and built Ospitare.
The owner is a former colleague from when I worked at a bar. The bar counter at the entrance was made as a remnant of that time.
Did you both come up with the interior design and menu for the shop?
Okada
The interior design, promotional pops, and menu photos were all handled by the owner. We are gradually renewing it while utilizing the interior of the previous shop.
I came up with about 80% of the menu, and it has been expanded by incorporating opinions from the owner and staff. I am mainly responsible for the operations on-site.
On the shop's website, it says "The concept is connection." Could you elaborate on that?
Okada
That concept was also devised by the owner. Personally, I think it would be nice if it became a space where anyone can relax slowly.
We have placed a lot of greenery in the shop and chosen warm indirect lighting.
The spacing between tables is also wide, so I think it has become a place where even those with small children can enter without hesitation. I hope it becomes a shop where young groups and families, anyone can enjoy.
Do you have any special feelings about the signature menu item, the omelet rice?
Okada
Originally, I worked at an omelet rice specialty shop, so it naturally became the signature menu item.
Many customers prefer the runny omelet rice (with egg on top of chicken rice), but personally, I like the wrapped omelet rice.
The method of wrapping chicken rice in the egg is quite difficult, but I think the unity of the rice and egg makes it delicious.
Also, the demi-glace sauce that goes on the omelet rice. This has been a commitment since the opening.
To get closer to my ideal taste, I spent a lot of time thinking about combinations and making adjustments until I was satisfied with the demi sauce. The effort I put into it makes it very special to me.
Starting Takeout from Scratch
Please tell us about the new takeout initiative you started.
Okada
Due to the impact of the COVID-19 pandemic, we started takeout in early May 2020. I hope that those who hesitate to visit can enjoy the taste of Ospitare at home.
I don't think the COVID-19 pandemic will settle down for a while. I want to think of unique takeout menus and put more effort into it along with in-store dining.
How did you promote the start of takeout?
Okada
I announced it and introduced the menu on Instagram, and I also created a menu for distribution. Many people come after seeing it on Instagram.
I can't make a large quantity at once like a takeout specialty shop, but I hope it can be used for family lunches or small gatherings at home.
Did you encounter any confusion or difficulties?
Okada
(Due to the impact of COVID-19) many shops started takeout, so it has been difficult to obtain containers and prices have gone up, which has caused various problems.
Also, simply put, the workload has increased. I have to handle both in-store dining and takeout cooking by myself, which is personally quite tough (laughs).
I am also operating on a trial-and-error basis, but I want to think of ways to continue flexibly.
Conclusion
Manager Okada mentioned, "I want to put more effort into takeout from now on."
Rather than viewing the impact of COVID-19 as a transient issue, he approaches it calmly, yet with strength.
From the interview, I felt a strong yet calm determination.
The interior of Ospitare looks very inviting, where even small babies and young people enjoying in groups can relax and have fun.
It seems that opportunities to enjoy the taste of Ospitare at home will increase from now on.
I look forward to seeing what original menus will be developed.
Data on Cafe Dining Ospitare
| Name | Cafe Dining Ospitare |
|---|---|
| Address | 2248-2 Nakasho, Kurashiki City, Okayama Prefecture |
| Contact | 086-464-2202 |
| Parking | Available 11 cars |
| Business Hours | Lunch Time: 11:00 AM - 3:00 PM Cafe Time: 3:00 PM - 5:30 PM Dinner Time: 5:30 PM - 11:00 PM |
| Regular Holiday | Wednesday |
| Payment Methods |
|
| Reservations | Accepted |
| Seating | 46 seats: 7 tables for 4, 2 tables for 2, 4 sofas for 2, 1 bench for 6 |
| Smoking | Completely non-smoking |
| Toilet | Western-style toilet |
| Childcare | Stroller-friendly, child seats available (2) |
| Website | cafe dining Ospitare |
