Do you go to "Kaiten Zushi" often? If you want to try a new "on demand" type of sushi, you should know that a new place just opened in Osaka has customer touch screens for ordering.
The screens have fishes swimming around on them, and you press a fish to order it in your favorite Maki. The images even include short notes, such as "rich in vitamins," and "good for
stomach and head aches." Plus it also includes the biology of tuna and other species. This rather radical advance in sushi ordering has had good reactions from families with kids, who are
less likely to get bored. Although you now don't need to search through the rotating plates to find what you want to eat, you do still have to wait for the plate you ordered to show up.
In terms of human psychology, this new system reminds me of a Kaiten Zushi I went to in Chiba. There I saw a lot of sushi on the rotating belt, but they were all made of wax, not the real
thing. The cook was there, and he asked what I wanted, made the sushi, and instead of handing it out to me, put it on the belt. I remember wondering why he didn't just give me the plate as he made the dish. I guess that the anticipation of waiting for your plate to come through makes the customers hungrier. He at least was able to balance customer psychology with the cost savings of reducing uneaten plate wastage...
Which do you prefer for your sushi, a human or IT interface?
The screens have fishes swimming around on them, and you press a fish to order it in your favorite Maki. The images even include short notes, such as "rich in vitamins," and "good for
stomach and head aches." Plus it also includes the biology of tuna and other species. This rather radical advance in sushi ordering has had good reactions from families with kids, who are
less likely to get bored. Although you now don't need to search through the rotating plates to find what you want to eat, you do still have to wait for the plate you ordered to show up.
In terms of human psychology, this new system reminds me of a Kaiten Zushi I went to in Chiba. There I saw a lot of sushi on the rotating belt, but they were all made of wax, not the real
thing. The cook was there, and he asked what I wanted, made the sushi, and instead of handing it out to me, put it on the belt. I remember wondering why he didn't just give me the plate as he made the dish. I guess that the anticipation of waiting for your plate to come through makes the customers hungrier. He at least was able to balance customer psychology with the cost savings of reducing uneaten plate wastage...
Which do you prefer for your sushi, a human or IT interface?
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