100 Yen Sushi House

Adlyn Pangestu - Pangeran Kurniawan - Rianti Dewi -

Shabrina Koeswologito - Yunisa Kristi
 Cash Review

Most productive operation in japan

No ordinary sushi restaurant
- Iratsai
- Misoshiru (bean paste soup,
chopsticks, a cup of green
tea, tiny plate for sauce)
- Conveyor belt
- The price is uniform
Superordinate organizational service
Operation : Just in time & quality
control
 Layout
Dishwashing/
Conversation Area
Cleaning counter

Chef Cooking Area

Entrance
Conveyor Belt
Customer seating area
 SERVICE SYSTEM DESIGN

Service Standardization
Production line Limited Discretionary action of personnel
approach Division of labor
Substitution of technology for people

Self Service
Customer as co Smoothing service demand
producer Customer generated content

Degree of customer care

Customer contact Separation of high and low contact operations
approach Sales opportunity and service delivery action

Information Employee empowerment

Empowerment Customer Empowerment
 Service Blueprint
Physical Clean& Wait Looks Attractive Food Cash
Evidence Smell
Place

Think Stack
Customer Find which Select Plates
Arrive plate to
Eat Leave
Actions Seat choose Plate & Pay

Line of Interaction**************************************************************

Onstage
Greet by Remove Take & Say
Person personell Uneaten Replenish Fill Process Thanks
Iratsai Sushi Plate Tea Payment
F

Line of Visibility ****************************************************************

Support Monitor Fish Wash

Processes Demand Supplier Plates
F

100 Yen Sushi House Blueprint

 Competitive Advantage
Customer can enjoy observing the cooks
preparing Sushi
Make their soya sauce
Production- watching train of food revolving on the
Line conveyer belt (without need of waiter).
Approach

Human Pull
Resource approach
worker and owner The rate at which
greeting customer Competitive customers enter the
restaurant remove dishes
jointly working as a
family member Advantages from the food train - leave
the restaurant
JIT and
Quality Cozy
control Environment
system

Price Greetings by every

buy fresh fish several times a employee
day without any inventory
100 Yen cost for every item
removal of the unsold sushi
(even for costly item like
plates
salmon)
customer billing by just
counting the used plates
 Just In Time Operation

An agreement Limited It provides more

Inventory Control
with the fish refrigerator can space available
System vendor be handled for customers

Manager is
Giving careful aware of quality
Removing the
attention to product and
old sushi dishes
customer demand responsible for
hygienic food

Iratsai (welcome)
and Arigato Signals about the
Gosaimas (thank time of customer
you).
 Other Service could Adopt
Customer as Co-producer

Burger King
production of french fries
Production of hamburger