Case Study: 100 Yen Sushi House

Topics: Kanban, Fast food, Fast food restaurant Pages: 4 (1042 words) Published: May 3, 2012

Q.2 What features differentiate 100
Yen Sushi House and how do they
create a competitive advantage?
1. Production-Line Approach
2. Pull approach
3. Cozy Environment
4. Price
5. JIT and Quality control system
6. Human Resource

Q.3 How has the 100 Yen Sushi House
incorporated the just-in-time system
into its operations?
1. Receives fish only when it is needed
2. Making quality the responsibility
3. 100 Yen also uses a kanban system

Q.4 Suggest other services that could
adopt the 100 Yen Sushi House
service delivery concept.
1. Baking cookies for shopping mall customers,
2. Delicatessen restaurants,
3. Specialty cafes and bars that are located close to
their suppliers,
4. Refreshment concessions in amusement parks

Ace Institute of Management eMBA-Fall 2010, 2
SemesterSubject: Operations Management
Group Case Study #2:100 YEN SUSHI HOUSE
Submitted to: Mr. Bishal Shrestha Submitted By:
Ananta Mallik Nirmal Bahadur Raut Rina MaharjanBiraj PradhanDate: September 16, 2010

Q.2 What features differentiate 100 Yen Sushi House and how do they create a competitive advantage?
Though there are many fast food restaurants in Japan, but due to some remarkable product and service differentiation, 100 Yen Sushi House has created its unique brand name of most productive operation in Japan´.

Here are some major differentiating features:
1.Production-Line Approach:
In 100 Yen Sushi House the customers are always included in the production line. Customer can enjoy observing the cooks preparing Sushi, can make their soya sauce as per their own choice and enjoy watching train of food revolving on the conveyer belt (without need of waiter). This creates a good competitive advantage for them. 2.Pull approach

Pull system applied by the company instead of Push system also giving competitive advantage to them. The...
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