How to make conveyor belts for restaurants?

How to make conveyor belts for restaurants?

• Answer:

  Conveyor belt sushi, also known as kaiten sushi (Japanese: 回転寿司, literally: rotating sushi) or kuru kuru sushi (Japanese: くるくる寿司) is a sushi restaurant where the plates with the sushi are placed on a rotating conveyor belt that winds through the restaurant and moves past every table and counter seat. Customers do not order but instead pick their selection from the conveyor belt as the sushi moves along. The final bill is calculated based on the number and type of plates of the consumed sushi. Visiting a Conveyor Belt Sushi The most remarkable feature of conveyor belt sushi is the conveyor belt with the many plates of sushi winding through the restaurant. The selection is usually not limited to sushi, but may also include drink in tetra packs, fruits, deserts, soups, and other foods. Beer can be ordered from the attendants, often served with an empty plate to keep track of the total bill. The conveyor belt sushi restaurants are usually at the lower price and lower quality compared to conventional restaurants. Popular restaurants serve the best quality, as the sushi gets eaten faster and does not get dry while rotating for long times. Some restaurants may even have RFID tags or other systems in place to remove sushi that has rotated for too long. Some inexpensive conveyor belt sushi restaurants may imitate an expensive dish using less expensive ingredients. If customers cannot find a desired sushi, they can also make special orders. Sometimes speaker phones are available for this purpose above the conveyor belt. If a small quantity of sushi is ordered, it is also placed on the conveyor belt, but marked in a way so that other customers know that this order is a special order. Usually, the plate with the sushi sits on top of a labeled cylindrical stand to indicate that this is a special order. For large orders the sushi may also be brought to the customer by the attendants. Necessary condiments and tools are usually found near the seats, for example pickled ginger, chopsticks, soy sauce, and small dishes for the soy sauce and the ginger. Wasabi may also be either at the seat, or pots of wasabi are placed on the conveyor belt. Self served tea and iced water is usually available for free, with cups stacked on a shelve above the conveyor belt and teabags in a storage container on the table. There is also a hot water faucet at the tables to make tea. On the shelve are also usually wet paper towels and plastic boxes to store sushi for take-out customers. The final bill is calculated by counting the number and type of plates of the consumed sushi. Plates with different color, pattern, or shape have different prices, usually ranging from 100 yen to 500 yen. The cost of the different plates is shown on signboards or posters in the restaurant. Expensive items may also be placed on two plates at the same time, with the price being the sum of the price tag associated with the individual plates. Some conveyor belt sushi restaurants may also have a fixed price of 100 yen for every plate. Finally, there may also be all you can eat sushi restaurants, where the customer can eat as much as he/she can for a fixed price. A button above the conveyor belt can be used to call the attendants to count the plates. Some restaurants also have a counting machine where the customer drops the plates so that they can be counted automatically. Conveyor belt sushi restaurants are very popular for foreigners and families with children, as no special Japanese language skills are needed to read a menu or to order. Furthermore, there is no danger of leftover food for small eaters or remaining appetite for big eaters due to the numerous small portions available. History and Economics Conveyor belt sushi was invented by Yoshiaki Shiraishi (1914-2001), who had problems staffing his small sushi restaurant and had difficulties managing the restaurant alone. He got the idea of a conveyor belt sushi after watching beer bottles on a conveyor belt in an Asahi brewery. After 5 years of development, including the design of the conveyor belt and the speed of operations, Mr. Shirashi opened the first conveyor belt sushi Mawaru Genroku Sushi in Osaka in 1958, quickly creating a chain of 240 restaurants all over Japan (although the number reduced to 11 in 2001). Initially, all customers were seated to face the conveyor belt, but this was not popular with groups. Subsequently, tables were added at right angles to the conveyor belt, allowing up to 6 people to sit at one table in a conveyor belt sushi restaurant. This also reduced the length of conveyor belt needed to serve a certain number of people. A conveyor belt sushi boom started in 1970 after a conveyor belt sushi restaurant served sushi on the Osaka World Expo. Another boom started in 1980, when eating out became more popular, and finally in the late 1990s, when inexpensive restaurants became popular after the burst of the economic bubble. Mr. Shirashi also invented a robotic sushi,