The 100 Yen Shushi House service is one of the most unique and amazing restaurant service that has gained a competitive advantage over its competitors.
In fact, 100 Yen Sushi House exactly exhibits Japanese productivity, which is a famous sushi restaurant in the Shinjuku area of Tokyo.
The 100 Yen Sushi House utilizes ‘just-in-time’ and total quality control systems to prepare food and serve customers to improve productivity in the workplace.
It is totally a labor-intensive operation based mostly on simplicity and common sense rather than high technology. 100 Yen uses a special food delivery system, a ‘pull system’, rather than a push system.
This has made the restaurant one of the most admirable hotel across the world as most business owners assimilated this kind of services.
100 Yen Sushi House Blueprint
The restaurant uses differentiation features characterized by a special production-line approach to food preparation and service, which improve efficiency and production.
In fact, the customers of 100 Yen can be regarded as an important part of the production line as clients are given the first priority. The 100 Yen Shush has no waiters, and customers serve themselves as they enter the restaurant, which makes it easy and time-saving.
Actually. Customers do not have to wait for food. Sushi chefs and their equipment are positioned so close to customers that they can prepare the food for customers within sight and pass it on hand to hand, which is a competitive advantage to the company.
100 Yen Sushi Work Routine
The 100 Yen Shushi has made a long-term agreement with the vendor who delivers fish several times each day.
Because sushi store only orders and receives fresh fish only when it is needed, the restaurant does not increase the refrigeration capacity by purchasing new refrigerators for storing an inventory of perishable items and, thereby, more space is available for customers.
The restaurant also has no waiter. With no waiter, the restaurant creates a “pull” system that originates directly from the customers ‘ inputs that give 100 Yen Shushi a competitive advantage because it permits the cooks to match the preparation of particular foods to the demand for every customer, thereby eliminating waste of time and resources.
Typically, 100 Yen’s daily operation is based on a careful analysis of demand information and repetitive manufacturing principle with appropriate ‘just-in-time’ and quality control systems.
To incorporate the ‘just-in-time’ system into its operation, 100 Yen makes great efforts. The 100 Yen Shushi approach of food delivery significantly lessens the number of workers needed to serve clients, a feature that makes the restaurant more competitive.
100 Yen ‘just-in-time’ system
The 100 Yen ‘just-in-time’ system is utilizing total quality control system to make quality the responsibility of every staff instead of leaving it to customers or someone else.
Except ordering fresh materials to keep food fresh, all staff of the restaurant are charged with the task of monitoring the prepared sushi and removing the dishes over 30 minutes from the food train.
100 Yen Shushi Case Study Questions
Prepare a service blueprint for the 100 Yen Sushi House operation
As previously explained, the Shushi house does not have a waiter as customers serve themselves as they enter the restaurant, this make it simple for the operation.
The diagram below shows a service blueprint for the 100 Yen Sushi House operation.
What features of the 100 Yen Sushi House service delivery system differentiate it from the competition, and what competitive advantages do they offer?
The 100 Yen Sushi House service delivery system gives it a unique feature for easy and effective operational processes. The arrangement and the just-in-time system and pull system makes the restaurant very unique.
It major differentiation feature is its ellipsoid-shaped serving area situated in the middle of the room, with a conveyor belt that goes around the ellipsoid.
In fact, inside the serving area, there are cooks who prepare Shushi who are aligned just like a railway train. This is to facilitate an easy way of serving customers as they enter the hotel, eat from the food train, and leave the hotel.
This creates a “pull” system or the ellipsoid-shaped serving area making the 100 Yen Shushi house very different from other restaurants. These features also enable the restaurant to gain a competitive advantage against its rivalry since it reduces time wastage.
The restaurant also uses freshly served food by using the just-in-time system as the clients are served as they enter the hotel. In addition, they do not have a cash register and rely on counting the plate used, which lessens waiting time for cashing out.
This method of food delivery and customer-based service lessens the number of staff required to serve clients. The restaurant has also differentiated itself by providing affordable meals based on sizes. Its simple process makes the restaurant more admirable and appealing to customers.
How has the 100 Yen Sushi House incorporated the just-in-time system into its operations?
100 Yen’s Just-in-time system has been one of the best techniques the restaurant has used for a competitive edge. Actually, the 100 Yen has incorporated the just-in-time system by signing an agreement or contract with local dealers who deliver fish on a daily basis based on demand and always 30 minutes early.
The vendors would deliver food items just-in-time to be used to prepare shushi before the customers arrive in the restaurant.
The delivered fish or food items would be used making the restaurant not require refrigerators for storing any inventory of perishable food items. This increases efficiency as the 100 Yen Shushi would create enough space for easy provision of services to customers.
It is an amazing production line as the whole operation is based on the repetitive manufacturing principle accompanied by a quality control system and just-in-time system to increase customer satisfaction.
It is recorded that 100 Yen has an ellipsoid-shaped serving area with cooks or staff and their equipment aligned in such a way that facilitated easy preparation of Shushi as cooks can pass shushi hand to hand as opposed to an independent operation making serving delivery just in time.
Moreover, 100 Yen Shushi house has no walls of inventory, which allows all the staff to be fully engaged customers or have a total control of operations from welcoming customers to serving them based on the foods they order.
This production line makes it much easier to handle various operations and solves problems “just” as they may happen to prevent the cascading effect of such problems throughout the operation making it a labor-intensive operation. This makes the restaurant being known for its just-in-time services.
What additional innovations has the Wasabi restaurant adopted since the time of the 100 Yen Sushi House case?
Its new contactless payment solution called Verifone’s contactless reader and Secura PIN pad meets the current security standards making it more competitive.
Wasabi implemented this innovation into its operation process to improve it transaction process and increase performance and efficiency in its operations.
Typically, this was to speed up transactions at the point of sale, and reduce the long queues, and increase customer services.
Suggest other services that could adopt the 100 Yen Sushi House service delivery concepts.
This service delivery concept can be adopted in service areas that focus on repetitive types of processes. This can be a household appliance like Primark company, auto-manufacturing, and fast food companies such as Starbucks, Subway, Pizza Hut, Taco Bell, KFC, Burger King, and McDonald, among others fast food companies that produce meat patties, sauces, cheese, lettuce, French fries, pickles, and buns make a variety of meals.
This is because 100 Yen Sushi House service delivery concept is a customer-based service that enhances efficiency and performance, including customer loyalty, retention, and satisfaction.
