100 Yen Sushi Case

The 100 Yen Sushi House is considered the "most productive operation in Japan." After careful analysis we have found that there are several issues as to how the operation is run.

The first issue is the just-in-time method, if inventory is delivered just-in-time to be used what happens if the inventory does not make it to the company in time to be prepared and consumed. What are the company's back-up plans if there isn't any inventory on hand?

Secondly, sanitary issues arise when the sushi dish is prepared from several hands, in other words hand-to-hand. If an employee is ill or happens to sneeze on the dish, those germs are transferred not only from employee-to employee but also to the customers. Another issue, say a customer goes to pick up a dish from the conveyor belt and then moments afterward decides that they no longer want that particular dish, does the company have a ‘put back policy'? How do they discourage customers from doing this?

Within the case it stated that the sushi plates never went unsold for longer than 30 minutes, and that whenever an employee goes on a break they may eat the unsold plates or throw them away. There are two issues with this, "whenever" an employee goes on a break can be longer than 30 minutes, they may eat the dish an hour later and is in risk of food poisoning. Next, what profit is gain from throwing away the dish?

Ironically the company does not have a cash register, but there is a cashier. Although it may be easy to calculate a customer's bill, where does the cashier store cash? This allows the company to be vulnerable to such crimes as employee theft or armed robbery.

Imagine this is your first time in a sushi house, 20 plates are going around the conveyor belt and there aren't any labels to identify what any of the dishes are or what they consist of. What can the company do to assist someone who is oblivious to sushi dishes?

With space limited to 30 stools, how to does the company approach a situation where a customer that is done with their meal but still occupying a stool that can be used for another customer? How do they avoid customers staying for long periods of time?

100 Yen Sushi House is seemingly the "most productive operation in Japan," but there is little to no scope for expansion using their methods of operations. The company needs to increase their capacity in order for growth. Only time can tell how long this company will last and have continued success.

What if a customer stacks the plates real high, accidentally knocks all the plates over, and every plate shatters? How much do you charge that employee?

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