A Changing Landscape in the Post-Pandemic Era, with a Focus on Order-Based Serving Systems

The automated conveyor-belt serving system, once a staple of sushi restaurants, has faced a decline in recent years. The COVID-19 pandemic and malicious pranks by customers have accelerated this trend, leading to a shift towards order-based serving systems.

Choushimaru Co., with its renovated outlet in Nerima Ward, has eliminated conveyor belts altogether. The company emphasizes the value of human interaction and personalized service. Other chains, such as Hama-Sushi and Kappa Sushi, have adopted straight-line conveyor belts for delivering specific orders.

The transition to order-based systems has several advantages. It reduces food waste by eliminating unwanted plates that linger on the conveyor belt. It also allows sushi chains to analyze orders for insights into sales patterns and procurement.

The COVID-19 pandemic has heightened concerns about hygiene, and viral videos of inappropriate customer behavior have further fueled the move away from conveyor belts. However, Choushimaru officials maintain that such pranks were not the primary reason for their decision.

Kura Sushi Inc. remains the only major conveyor-belt sushi chain that still serves dishes on the rotating belt, including those not ordered by customers. The company has implemented antibacterial covers and AI camera systems to address hygiene concerns.

Akindo Sushiro Co. has introduced Digital SushiroVision (Digiro), a touchscreen that displays animated images of dishes riding on a virtual conveyor belt. This system allows customers to order specific dishes without relying on the physical conveyor belt.

The future of conveyor-belt sushi remains uncertain, with customers ultimately deciding between the traditional go-round style and the order-based style.