Ramen Machine Finance and ROI – TAISEI Ramen Noodle Machines

Title：Buy or Rent? Which Is Better for In-House Noodles — Start from ¥62,000/Month

For anyone running a ramen shop, the biggest headaches are your monthly costs and the money that actually stays in the business (your profit).

Maybe you think, “I know switching from purchased noodles to in-house noodles is cheaper — but paying a few million yen for a machine is scary.”

The truth is, you no longer have to force yourself to buy a noodle machine outright.

With the option of “rental from ¥62,000 a month,” you can grow your shop’s profit from the very first month without draining your savings.

In this article, we explain clearly which is the best deal: purchased noodles, buying a machine, or renting one.

1. About ¥30 cheaper per serving: the money in-house noodles create

First, let’s use a familiar example to calculate how much you can save by making your own noodles.

The cost difference between purchased and in-house noodles

• Noodles bought from a noodle maker (purchased noodles): about ¥60 per serving
• Noodles you make yourself (in-house noodle ingredient cost): about ¥30 per serving (flour, water, kansui, etc.)

When you make your own noodles, about ¥30 more stays in your hands every time you sell a serving.

For example, let’s consider a shop that serves 200 bowls of ramen a day.

• Daily profit increase: ¥30 × 200 servings = ¥6,000
• Monthly increase (25 business days): ¥6,000 × 25 days = ¥150,000

In other words, simply switching to in-house noodles works out to ¥150,000 more kept in the business each month — about ¥1.8 million a year.

2. Buy or rent? A thorough comparison of three ways to get started

Now that the benefits of in-house noodles are clear, let’s compare the three ways to obtain a noodle machine.

① Buying a new or used machine

You pay a lump sum (roughly ¥1.5–2.5 million) up front to own the machine.

• Upside: it becomes your property, so there are no monthly payments.
• Watch out: it takes a large amount of cash up front, so the risk is higher right after opening or when you don’t want to deplete your savings.

② Renting a machine (from ¥62,000 a month)

You pay a fixed amount each month and keep the machine in your shop to use (see the machine rental details here).

• Upside: no big up-front payment. Even after paying the rental fee (about ¥62,000) out of the money you save each month (the ¥150,000 above), you’re still left with about ¥88,000 in the black.
• Watch out: a fixed monthly rental fee applies.

③ Buying a refurbished used machine for quick delivery

You buy a professionally inspected used machine at a lower price, delivered “in as little as one week” from your order.

• Upside: cheaper than new, and you can start making noodles right away without delaying your opening.
• Watch out: because they’re popular, the exact model you want isn’t always in stock.

3. Conclusion: which option fits your shop best?

The best choice changes depending on your shop’s finances and your management philosophy.

Shops we recommend “rental (from ¥62,000/month)” for

• Shops that have just opened and want to keep as much cash on hand as possible.
• Owners who want to avoid risk and think, “First I want to try in-house noodles for a year and see if it really turns a profit.”

Shops we recommend “buying new or used” for

• Shops that already have financial room and want zero monthly payments while using the machine for the long term.
• Shops in a hurry that want to install a machine right now — “in as little as one week” — and start cutting costs from tomorrow (a used machine is ideal).

Summary: start by calculating “how much you’ll save”

Introducing in-house noodles is not a matter of difficult technique.

It’s a simple piece of management sense: “reduce your monthly supply costs and increase the money that stays in the business.”

Feel free to talk to us about anything on your mind — “how much would my shop save each month?” or “which quote is cheaper, rental or purchase?”

At our “one-day free ramen school” held in Tokyo, Osaka and Sapporo, you can also touch the machines in person and ask our specialists directly.

Switching from Wholesale Noodles to TAISEI: Real Net Profit by Monthly Bowl Volume

In today’s ramen business, the rising cost of ingredients, electricity and gas, and logistics has become a make-or-break issue for individual shops. Since Japan’s “2024 logistics problem” in particular, higher transport costs have been passed directly into the price of wholesale noodles delivered from noodle factories, steadily squeezing owners’ margins.

This article analyzes the cost structure of switching from wholesale noodles to TAISEI, a commercial noodle machine. Rather than dealing in generalities, it calculates the real net profit by monthly bowl volume, based on actual lease payments, utility costs, and flour costs.

Comparing the real per-ball cost: wholesale noodles vs. in-house noodles

Before calculating profit, we first need to pin down the exact per-ball cost. At present, the average trading price of typical wholesale ramen noodles (about 130g–150g per ball) in the greater Tokyo area and major cities ranges from ¥50 to ¥60 per ball. To keep this simulation objective, we set the wholesale price at ¥50 per ball, close to the lowest end of the industry standard.

Against this, we calculate the ingredient cost of making noodles in-house with TAISEI. We factor in the average wholesale price of commercial wheat flour (25kg bags), along with the cost of kansui, salt, and water. Under conditions of 140g per ball at 35% hydration, using first-grade wheat flour, the pure ingredient cost per ball falls within ¥18 to ¥20. To stay conservative, we set the ingredient cost at the higher figure of ¥20 per ball.

At this stage, the difference between wholesale noodles (¥50) and in-house noodles (¥20) is ¥30 per ball. This “¥30 reduction per ball” is a precise figure, back-calculated from the market price of wheat flour and the delivery margin of noodle factories.

The hidden fixed and variable costs of running a noodle machine

We cannot simply assume that the full “¥30 saved per ball” becomes profit. Making noodles in-house introduces a new fixed cost—the machine’s depreciation (or lease payment)—and a new variable cost: the utilities used during production. Unless these are fully subtracted, the true net profit (the break-even point) cannot be calculated.

First, we examine the fixed cost of introducing TAISEI. This simulation assumes the most widely used standard model, TAISEI No.1, introduced on a common 6-year (72-month) lease. The figure varies with interest rates and the finance company’s terms, but the market rate for the monthly lease is around ¥35,000 (this is a reference price; we will provide an exact quote).

Next, the variable utility cost. From the rated power consumption of the motor in TAISEI No.1, we calculate the hourly electricity cost. At the elevated 2026 commercial electricity rate (about ¥30 per kWh), one hour of continuous operation costs about ¥45. Even producing 100 servings a day (about one hour) for 25 days a month, the monthly increase in electricity cost is just ¥1,125. Adding the water used for cleaning, the total increase in utility cost from noodle production stays within ¥1,500 per month.

The total new cost arising from in-house production is therefore defined as follows.

• New fixed cost: ¥35,000 per month (based on a 6-year lease; reference price)
• New variable cost: ¥1,500 per month (electricity and water combined)

From the moment this combined ¥36,500 in new costs is offset by the ¥30-per-ball saving, the shop’s net profit begins to grow.

Net profit by volume: 3,000 and 5,000 bowls a month

We break the change in cash kept on hand into three phases, according to your monthly bowl volume (sales scale). In every phase, the figure shown is the actual net amount remaining after fully subtracting the new costs (¥36,500 total).

Phase 1: A mid-size shop at 3,000 bowls a month (120 a day, 25 days)

When a shop serving 3,000 bowls a month switches to TAISEI, the total noodle cost it saves is given by the following.

3,000 bowls × ¥30 = ¥90,000

From this ¥90,000 saving, we subtract the monthly new costs.

¥90,000 − ¥36,500 = ¥53,500

In other words, at 3,000 bowls a month, even after paying the machine lease every month, ¥53,500 in net profit is secured each month. Annualized over 12 months, ¥642,000 in cash remains in the shop as surplus profit.

Phase 2: A busy, multi-staff shop at 5,000 bowls a month (200 a day, 25 days)

At 5,000 bowls a month, economies of scale push the profit margin up sharply.

5,000 bowls × ¥30 = ¥150,000

From this ¥150,000, we subtract the fixed costs.

¥150,000 − ¥36,500 = ¥113,500

A shop at 5,000 bowls a month gains ¥113,500 in net profit every month. The annual gain comes to ¥1,362,000, at which point the purchase-price level of TAISEI is fully recovered in under a year.

Phase 3: A small one-person shop at 1,500 bowls a month (60 a day, 25 days)

To address the doubt that “with so few seats, a noodle machine would only put us in the red,” we deliberately calculate a volume close to the break-even point.

1,500 bowls × ¥30 = ¥45,000

¥45,000 − ¥36,500 = ¥8,500

Even running a small operation of just 60 bowls a day, after paying the lease and utilities in full, the shop is ¥8,500 in the black each month. The view that “a small shop will run a loss” does not hold. At any scale, a shop that exceeds the break-even volume of 1,217 bowls a month (about 48 a day) strengthens its finances more reliably by introducing TAISEI than by continuing with wholesale noodles (*1).

Wholesale noodles vs. TAISEI: a financial comparison matrix

The table below organizes the results above and the financial differences at each volume.

How a listed-group supply route shortens the payback period further

Every simulation so far is a conservative estimate based on introducing a new machine on a list-price lease. In practice, however, at openings and replacements there is a distinct route that shortens the payback period further still.

It draws on the organizational backbone of Taisei Machinery, its parent company Meiwa Seisakusho, and the sole distributor Kitchen Techno. All three are group companies of Tempos Holdings, a company listed on the Tokyo Stock Exchange Standard Market and one of Japan’s largest foodservice-infrastructure firms.

Because of this capital and organizational network, TAISEI can offer owners a standing option that general brokers and independent kitchen-equipment dealers cannot: in-group distribution of refurbished, inspected used noodle machines. Used machines sold “as is” (no warranty, no servicing) carry worn internal parts such as gears and rollers, and cannot rule out the risk of hundreds of thousands of yen in repairs soon after installation. By contrast, the used machines distributed by Kitchen Techno are only units that use genuine parts from the manufacturer, Taisei Machinery, and have passed reconditioning to the maker’s standards.

Choosing a used machine lowers the unit price itself, so the monthly payment (or one-time purchase cost) drops well below the ¥35,000 of a new lease. As a result, the ¥53,500 monthly net profit calculated earlier for a 3,000-bowl shop rises even higher. Precisely because the listed group maintains a used-reconditioning line and a delivery system as fast as one week, owners can keep investment risk to a minimum and capture the cost-reduction benefit as quickly as possible.

Conclusion: the reason for thin profit is cost structure, not weak sales

It is easy to assume “my shop isn’t profitable because I don’t have enough customers,” but that is not the real reason. The real reason for thin profit is not weak sales; it is the cost structure of wholesale noodles, which sends cash out to an external party (the noodle factory) every month.

For a shop at 3,000 bowls a month, continuing with wholesale noodles means letting more than ¥640,000 a year flow out of the business. Introducing TAISEI is not only a matter of craftsmanship; it is a rational financial strategy for an owner who wants to bring the shop’s profit margin under their own control.

*1　¥36,500 ÷ ¥30 = 1,216.6 bowls. Above this volume, in-house noodle production costs less—a simple mathematical result.