What is the significance of the 'Alumni' network in the Japanese labor market?

With a shrinking workforce, Japanese companies are increasingly focusing on 'Alumni' networks to maintain relationships with former employees, facilitating potential re-hiring and brand advocacy.

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PR TIMES: https://prtimes.jp/main/html/rd/p/000000001.000183692.html

Expanding from 100 to 300 Employees During the Pandemic: Nagoya's 'Good Crew Dining' Launches 'Zutto Crew Project'

Published May 27, 2026 10:00 AM ・ Updated Jun 13, 2026 11:49 PM ・ 4 min read ・ Source: PR TIMES

Nagoya-based restaurant operator Good Crew Dining has launched the 'Zutto Crew Project' to improve retention and secure talent. By introducing the 'crew LINE' platform, the company aims to maintain connections with both current and former employees, addressing the industry's chronic labor shortages.

Good Crew Dining Co., Ltd. (Headquarters: Nagoya, Aichi; CEO: Satoshi Iwata), which operates 37 Japanese-style izakaya restaurants in Nagoya, launched the 'Zutto Crew Project' on May 27, 2026, to create a workplace where employees can remain 'good crew' members for the long term. As a core initiative, the company has started operating 'crew LINE,' a unique talent platform open to all current employees, part-timers, and alumni.

The food and beverage industry has long suffered from labor shortages and high turnover rates. According to Teikoku Databank's April 2025 survey, 65.3% of restaurants reported a shortage of non-regular staff, the highest among all industries. Furthermore, the Ministry of Health, Labour and Welfare's 2023 survey shows a turnover rate of 26.6% in the accommodation and food service sector, approximately 1.7 times the national average of 15.4%. In contrast, Good Crew Dining maintains a turnover rate of 10% (2025 results), significantly lower than the industry average, and has tripled its workforce from approximately 100 to 300 since the pandemic.

The 'Zutto Crew Project' is a cross-departmental initiative aimed at creating a workplace where every individual can continue to be a 'good crew' member. The company name, 'Good Crew Dining,' carries a double meaning: 'Good food and restaurants are created by good crews.' This philosophy has now been systematized into a framework that supports employees throughout their careers.

'crew LINE' is a talent platform where current staff, part-timers, and alumni can register. It aims to keep the company connected with those who have worked there even after they leave. Key features include full registration, ongoing networking after graduation, a re-employment window, and career consultation.

CEO Satoshi Iwata commented, 'The restaurant industry has been described as a place where things end once you quit, but I want to change that. I want our crew to be more than just colleagues while they are here; I want them to be lifelong partners who can consult with us on their careers or return to us even after they leave.'

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Source: PR TIMES
Category: Corporate Announcement

Expanding from 100 to 300 Employees During the Pandemic: Nagoya's 'Good Crew Dining' Launches 'Zutto Crew Project'

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