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第一家雅山实体快餐餐厅创建于1982年的日本东京都港区麻布台，是日本八九十年代为数不多的单一经营和式牛肉饭、牛肉料理的快餐厅之一。

创始人筑地秀昌先生和合伙人鹿又幸雄先生，是日本有限会社雅山当前的主要股东。筑地秀昌先生以经营打理见长，鹿又幸雄先生以烹饪制作见长。鹿又幸雄先生对牛肉烹饪享有三十年多年的经验，早在1992年便加入雅山并统领雅山技术，掌管中央厨房。

在上世纪末（80~90年代）日本国的快餐业发展最为迅猛时期，所有快餐业的经营主都面临“品质一致、完全吻合”快速发展的困惑。由筑地秀昌、鹿又幸雄先生创造的“去厨师化”日式中央厨房工艺为大家寻找到突破口，将“复杂的流程、严格的标准”可操作化，把”单店”和“系店”之间的通路变得集约简单，更多聪明的快餐业主开始仿照和借鉴，倍受其益。筑地秀昌先生的“去厨师化的远程中央集成厨房”模式沿袭至今，被众多日本快餐行业津津乐道。这种“去厨师化”方式的革命，彻底解决了厨师部高级厨师的稀缺性，将居高不下的快餐业工薪成本一下砍掉30%~35%。

后来，在长达20多年的经营和再发展中，筑地秀昌、鹿又幸雄先生又一手摸索并整理出“整体成本最优”的经营思路，最终演变成为现代连锁快餐行业“经纬黄金组合效应”的示范楷模。整体成本最优的理念是将传统的维度物理性经营资源（店铺、设备、运输、物料、人才、培训、考核等）和现代快餐的不可控性经度软件资源（战略、战术、资金、投入、损益、广告、促销、周期、时间、荣誉等）有机对应黄金组合，最节省的将企业资源发掘为经营资产，使得“用一笔最省的钱在最短时间内开办一家最好的店，还能取得意想不到的收益”成为可能，为快餐行业之外的其它资金快速投入到餐饮行业变得轻松自如。

英文翻译：The first Yashan entity fast food restaurant was founded in 1982 in maputoi, Tokyo Metropolitan Area, Japan. It is one of the few fast food restaurants in Japan with single operation and style beef meal and beef cuisine in the 1980s and 1990s. Mr. Hideki Tsukiji, the founder, and Mr. Yukio Lu, the partner, are the current major shareholders of Yashan, a Japanese limited society. Mr. Xiuchang is good at business management, and Mr. Lu youxingxiong is good at cooking. Mr. Lu youxingxiong has more than 30 years of experience in beef cooking. As early as 1992, he joined Yashan and led Yashan technology, in charge of the central kitchen. At the end of the last century (80-90's), the fast-food industry in Japan developed rapidly. All the fast-food business owners are facing the puzzle of "consistent quality, fully consistent" rapid development. The Japanese style central kitchen technology of "de Chef" created by Mr. Zhudi Xiuchang and Mr. Lu youxingxiong has found a breakthrough for us. It makes "complex process and strict standard" operable, and makes the channel between "single store" and "department store" intensive and simple. More smart fast food owners start to imitate and learn from it, which is of great benefit. Mr. Hideki tsukikuchi's "remote central integrated kitchen without Chef" model has been followed by many Japanese fast food industries. The revolution of this "de Chef" method has completely solved the scarcity of senior chefs in the chef's Department, cutting down the high wage cost of the fast food industry by 30% - 35%. Later, in more than 20 years of operation and redevelopment, Mr. zhudixiuchang and Mr. Lu youxingxiong explored and sorted out the management idea of "overall cost optimization", and finally evolved into a model of "golden combination effect" in modern chain fast food industry. The idea of overall cost optimization is to combine the traditional dimension physical business resources (stores, equipment, transportation, materials, talents, training, assessment, etc.) with the uncontrollable longitude software resources (strategy, tactics, capital, investment, profit and loss, advertising, promotion, weekly, time, honor, etc.) of modern fast food organically, so as to explore the most economical enterprise resources as a business Business assets make it possible to "open the best restaurant in the shortest time with the least money, but also make unexpected profits". It makes it easy for other funds outside the fast food industry to invest in the catering industry quickly.

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