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/
Cleaning
counter

Conversation
Area

Chef Cooking Area

Entrance
Conveyor Belt
Customer seating area

 Employee empowerment
Customer Empowerment
Degree of customer care
Separation of high and low contact
operations
Sales opportunity and service delivery
action
Self Service
Smoothing service demand
Customer generated content

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

Information
Empowerment
Customer
contact
approach
Customer as co
producer
Production line
approach

SERVICE SYSTEM DESIGN

Service Blueprint
Physical Clean&
Evidence Smell
Place
Customer
Actions

Arrive

Wait

Looks Attractive

Think
which
plate to
choose

Find
Seat

Food

Select
Plate

Eat

Cash

Stack
Plates
& Pay

Leave

Line
of Interaction**************************************************************
Onstage
Person

Greet by
personell
Iratsai

Remove
Uneaten
Sushi

Replenish
Plate

Fill
Tea

Take &
Process
Payment

Say
Thanks

Line ofVisibility ****************************************************************

Support
Processes

Monitor
Demand

Fish
Supplier

100 Yen Sushi House Blueprint

Wash
Plates

Competitive Advantage

Production
-Line
Approach
Human
Resource

worker and
owner greeting
customer
jointly working as
a family member

buy fresh fish several

times a day without
any inventory
removal of the unsold
sushi plates

JIT and
Quality
control
system

Pull
approach

Competiti
ve
Advantag
es
Price

Customer can enjoy observing

the cooks preparing Sushi
Make their soya sauce
watching train of food revolving
on the conveyer belt (without
need of waiter).

Cozy
Environme
nt

The rate at which

customers enter
the restaurant
remove dishes
from the food train
- leave the
restaurant

Greetings by
every
100 Yen cost for employee
every item (even for
costly item like
salmon)
customer billing by
just counting the
used plates

Just In Time Operation

Inventory
Control System

An
agreement
with the fish
vendor

Limited
refrigerator
can be
handled

Giving careful
attention to
customer
demand

Manager is
aware of
quality
product and
responsible
for hygienic
food

Removing the
old sushi
dishes

Iratsai
(welcome) and
Arigato
Gosaimas
(thank you).

Signals about
the time of
customer

It provides
more space
available for
customers

Other Service could Adopt

Customer as Co-producer

Burger King
production of french
fries
Production of
hamburger