100 Yen
. 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
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