employees see that a cooked food is sold out, and they coordinate each other: "make two boxes of six peony cakes, just two boxes."
guaranteed fresh, no inventory.
guests eat the most delicious food.
understands customer's consumption habit, avoids wasting, and ensures the healthy income of small profits but quick turnover.
this small supermarket from a crumbling almost bankrupt to 780 million
35 employees per year, has become a model for the Japanese retail industry.
no matter local guests or foreign guests, they are willing to queue up to buy their favorite food.