100 Yen Sushi House

In: Business and Management

Submitted By endlessshadow
Words 654
Pages 3
100 Yen Sushi House
Qiyang Huangfu

* Prepare a service blueprint for the 100 Yen Sushi House operation.

* What features differentiate 100 Yen Sushi House and how do they create a competitive advantage?
Comparing with ordinary sushi restaurants, which give customers menu and take food order, 100 Yen Sushi House has a conveyor belt going around the ellipsoid service area and thus make the customers pick sushi by themselves. Of course, the price per plate is always 100 Yen. In order to keep the same price per plate, 100 Yen Sushi House carefully control the amount of sushi in different type each plate.
Secondly, the owner of 100 Yen Sushi House usually has a super ordinate organizational purpose such as customer service, a contribution to society, or the wellbeing of the community. Furthermore, the organizational purpose is achieved through a long-term effort by all the members of the organization, who are considered ‘family.’
Thirdly, by gathering and measuring the demon information, the owner can predict the exact amount of each type of sushi and plates needed everyday. In addition, the owner will combine the demand information with appropriate ‘just-in- time’ and quality control systems.
Further more, the layout of 100 Yen Sushi House is unique. It features an ellipsoid-shaped serving area in the middle of the room, where inside three or four cooks were busily preparing sushi. Perhaps 30 stools surrounded the serving are. Workers and their equipment are positioned so close that sushi making is passed on hand to hand rather than as independent operations.
Last but not the least, the 100 Yen Sushi House makes a rule that sushi plates can’t be sold longer than about 30 minutes, Whenever one of our employees takes a break, he or she can take off unsold plates of sushi and either eat them or throw them away.
Among these 5 differences, 100 Yen Sushi…...

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