Analyze data of 1 billion dishes in one year and forecast demand with high accuracy
“SUSHIRO” has introduced a “Kaiten Sushi Management system” that utilizes IT to reduce waste ingredients by managing sales trends and forecasting demand. An IC tag is attached to each dish to grasp in real time which material was taken from the lane and when, and forecast demand with high accuracy based on that data. Number of data to be analyzed = The number of dishes on which products are placed reaches 1 billion in one year. We predict the number of dishes that customers will request 1 minute and 15 minutes after they are seated, and we will use that number as a reference when loading products into the lane.
By starting this measure, we have also succeeded in reducing the amount of food that is discarded. We have adopted a mechanism to automatically dispose of dishes that have moved a certain distance in the lane. For example, tuna is automatically disposed of at 350 meters (about 40 minutes). This ensures that only fresh products are always flowing in the lane.
Reducing food loss is a contribution to the global environment, and at the same time, it is an essential initiative for the food service industry when considering the sustainability of business activities. It was about 20 years ago, in 2002, that the Kaiten Sushi Management system was introduced. Actually, before that, all the predictions about which material would sell and how many dishes were decided by the store manager who works at the store. The point is intuition. Also, when disposing of the products flowing through the lane, the dishes that the human eye felt “this material is dry” were thinned out from the lane.
By promoting DX to change such a situation and recording the movement of each dish as data, it has become possible to standardize the management of products flowing through the lane without relying on human senses. Not only that, by grasping the needs of customers numerically, we will purchase products with high needs firmly and prevent them from running out of stock, while increasing the motivation to reduce the amount of discarded ingredients, and the store manager will be concrete. It’s easier to take action.
