Through these three questions, we will learn more about \u201cWORK GOOD\u201d .<\/p>\n\n\n\n
When I See That the World Has Become Even a Tiny Bit Better, I Feel That my Work Has Purpose<\/strong><\/h3>\n\n\n\n What does “WORK GOOD” mean to you?<\/span><\/p>\n\n\n\nEnjoying everything eagerly and to the fullest: my work, my family, and my hobbies! Sacrificing nothing, quitting nothing, and balancing my time to create a work style that is sustainable and tailored to me. Also, because I set the goal to make my dreams come true through my work, work becomes a place where I can make my dreams come true. I think this is my own unique style of work.<\/p>\n\n\n\n
What do you keep in mind everyday to realize your \u201cWORK GOOD\u201d?<\/span> <\/p>\n\n\n\nI work hard and eagerly, so when I\u2019m at work, it has my full attention! How to efficiently increase productivity, how to use my freed-up mind during my commute, how to learn more efficiently without spending money\u2026! I\u2019m always thinking about these things, working at 1.2x speed to be done by 5PM and have time for my children and my hobbies (manga and anime).<\/p>\n\n\n\n
What do you feel your purpose is in work?<\/span> <\/p>\n\n\n\nWhen I actually see that the world has changed or become even a tiny bit better as a result of my work, I feel that my work has purpose. At my restaurants, I have introduced a policy to send all employees home at 5:45PM, with no overtime, while maintaining profits. My greatest satisfaction is to see other companies and industries wanting to reform their own styles of work, and the thought that my efforts up until now have had some small influence on that.<\/p>\n\n\n\n
<\/p>\n\n\n\n
\u2015Akemi Nakamura
Representative Director at minitts, Inc. Born in Kyoto Prefecture in 1984. A graduate of Kyoto University of Education, after a stint in public relations for a vocational school, she opened Hyakushokuya, a restaurant specializing in Japanese beef steak donburi<\/em> (rice bowls) in 2012. She then opened restaurants specializing in sukiyaki<\/em> and meat sushi. While her restaurants are extremely popular and attract long lines of customers every day, they have drawn attention for having realized a \u201czero overtime\u201d policy. In 2017, she was selected for \u201cNew Diversity Management Selection 100.\u201d In 2019, she won the top award as Nikkei WOMAN\u2019s \u201cWoman of the Year 2019.\u201d In June of the same year, she opened \u201cHyakushokuya 1\/2.\u201d She is the author of Reducing Sales:How I Escaped Performance Supremacy <\/em>(Writes Publishing)
Enjoying everything eagerly and to the fullest: my work, my family, and my hobbies! Sacrificing nothing, quitting nothing, and balancing my time to create a work style that is sustainable and tailored to me. Also, because I set the goal to make my dreams come true through my work, work becomes a place where I can make my dreams come true. I think this is my own unique style of work.<\/p>\n\n\n\n
What do you keep in mind everyday to realize your \u201cWORK GOOD\u201d?<\/span> <\/p>\n\n\n\n I work hard and eagerly, so when I\u2019m at work, it has my full attention! How to efficiently increase productivity, how to use my freed-up mind during my commute, how to learn more efficiently without spending money\u2026! I\u2019m always thinking about these things, working at 1.2x speed to be done by 5PM and have time for my children and my hobbies (manga and anime).<\/p>\n\n\n\n What do you feel your purpose is in work?<\/span> <\/p>\n\n\n\n When I actually see that the world has changed or become even a tiny bit better as a result of my work, I feel that my work has purpose. At my restaurants, I have introduced a policy to send all employees home at 5:45PM, with no overtime, while maintaining profits. My greatest satisfaction is to see other companies and industries wanting to reform their own styles of work, and the thought that my efforts up until now have had some small influence on that.<\/p>\n\n\n\n <\/p>\n\n\n\n \u2015Akemi Nakamura
Representative Director at minitts, Inc. Born in Kyoto Prefecture in 1984. A graduate of Kyoto University of Education, after a stint in public relations for a vocational school, she opened Hyakushokuya, a restaurant specializing in Japanese beef steak donburi<\/em> (rice bowls) in 2012. She then opened restaurants specializing in sukiyaki<\/em> and meat sushi. While her restaurants are extremely popular and attract long lines of customers every day, they have drawn attention for having realized a \u201czero overtime\u201d policy. In 2017, she was selected for \u201cNew Diversity Management Selection 100.\u201d In 2019, she won the top award as Nikkei WOMAN\u2019s \u201cWoman of the Year 2019.\u201d In June of the same year, she opened \u201cHyakushokuya 1\/2.\u201d She is the author of Reducing Sales:How I Escaped Performance Supremacy <\/em>(Writes Publishing)
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