The 100 Yen Sushi House differentiates itself from competitors through its production-line approach to food preparation and service delivery. Customers are part of the production line, determining the flow of food from the conveyor to their plates. This "pull" system matches preparation to demand, reducing waste. It also reduces staff needs. Items are priced the same but vary in size, simplifying billing. The restaurant incorporates just-in-time principles like receiving fresh fish deliveries several times daily and making quality everyone's responsibility. Other services like cafeterias, bakeries, or amusement park concessions could adopt its circulating food delivery approach.
The 100 Yen Sushi House differentiates itself from competitors through its production-line approach to food preparation and service delivery. Customers are part of the production line, determining the flow of food from the conveyor to their plates. This "pull" system matches preparation to demand, reducing waste. It also reduces staff needs. Items are priced the same but vary in size, simplifying billing. The restaurant incorporates just-in-time principles like receiving fresh fish deliveries several times daily and making quality everyone's responsibility. Other services like cafeterias, bakeries, or amusement park concessions could adopt its circulating food delivery approach.
The 100 Yen Sushi House differentiates itself from competitors through its production-line approach to food preparation and service delivery. Customers are part of the production line, determining the flow of food from the conveyor to their plates. This "pull" system matches preparation to demand, reducing waste. It also reduces staff needs. Items are priced the same but vary in size, simplifying billing. The restaurant incorporates just-in-time principles like receiving fresh fish deliveries several times daily and making quality everyone's responsibility. Other services like cafeterias, bakeries, or amusement park concessions could adopt its circulating food delivery approach.
The 100 Yen Sushi House differentiates itself from competitors through its production-line approach to food preparation and service delivery. Customers are part of the production line, determining the flow of food from the conveyor to their plates. This "pull" system matches preparation to demand, reducing waste. It also reduces staff needs. Items are priced the same but vary in size, simplifying billing. The restaurant incorporates just-in-time principles like receiving fresh fish deliveries several times daily and making quality everyone's responsibility. Other services like cafeterias, bakeries, or amusement park concessions could adopt its circulating food delivery approach.
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CASE 3.
1: 100 YEN SUSHI HOUSE
1. Prepare a service blueprint for the 100 Yen Sushi House operation The service blueprint for the 100 Ye Sushi House operation is 2. What features of the 100 Yen Sushi House service delivery system differentiate it from the competition, and what competitive advantages do they offer?
The main differentiating factor of 100 Yen Sushi
House is its production-line approach to food preparation and service. Even the customers are included in the production line. The rate at which customers enter the restaurant, remove dishes from the food train, and leave the restaurant determines the flow of the delivery process. This "pull" system that originates directly from the customers' inputs gives 100 Yen a competitive advantage because it allows the cooks to match the preparation of particular foods to the demand for them, thereby eliminating waste. 100 Yen's method of food delivery reduces the number of personnel needed to serve customers and this feature represents a competitive advantage.
The restaurant has also differentiated itself from most
other establishments by offering each of its items at the same price, but varying the size of the item according to its cost. This arrangement simplifies the customer-billing procedure and, here again, 100 Yen realizes savings in personnel costs. 3. How has the 100 Yen Sushi House incorporated the just-in-time system into its operation? One way that 100 Yen has incorporated the JIT system is making agreements with vendors who deliver fish several times each day. Because it receives fish only when it is needed, the restaurant does not need refrigerators for storing an inventory of perishable items and, consequently, more space is available for customers. Another feature of JIT that 100 Yen practices is making quality the responsibility of every employee instead of leaving it to be "inspected in" by selected "quality inspectors." For example, all employees are charged with the task of monitoring the prepared sushi and removing the "old" dishes from the serving train. Because the sushi is not made to order, 100 Yen does experience some waste, but the trade-off between the time that is saved and the waste can be turned to the management's advantage by giving careful attention to customer demand . 100 Yen also uses a kanban system (empty space on the conveyor) rather than a push system. In general, the attention of all employees to the delivery of a quality service and the responsiveness of management to customer demand are both indicative of a successful implementation of the just-in-time philosophy. 4. Suggest other services that could adopt the 100 Yen Sushi House service delivery concepts. Other organizations that could use the 100 Yen technique include baking cookies for shopping mall customers, delicatessen restaurants, specialty cafes and bars that are located close to their suppliers, and refreshment concessions in amusement parks. One student recalls a cafeteria that had three circulating self-serve dishes. This system eliminated a bottleneck in the delivery of the service and replacing unused dishes each time they rotated behind the wall ensured quality 4. Suggest other services that could adopt the 100 Yen Sushi House service delivery concepts.
Other organizations that could use the 100 Yen technique
include baking cookies for shopping mall customers, delicatessen restaurants, specialty cafes and bars that are located close to their suppliers, and refreshment concessions in amusement parks. One student recalls a cafeteria that had three circulating self-serve dishes. This system eliminated a bottleneck in the delivery of the service and replacing unused dishes each time they rotated behind the wall ensured quality.
