It's the Extra Thought That Counts - Japanese Food and Beverage Business
In Japan, not enough shop space, or lack of a potential market in the immediate surrounding area are common obstacles. However, especially in the food and beverage sector, meticulous attention to detail in producing and maintaining a restaurant, store, or product can be enough to overcome these obstacles and attract customers from afar.
The success of a 46.2 square meter sake shop that has recently been receiving a lot of attention for its business tactics, specializing in sake (Japanese rice wine) and shochu (distilled spirit) from Kuramoto, is evidence that attention to detail is king. More than half of the shop's customers are from outside the city area. This is not because the shop runs an e-shop where these customers can purchase items online. The owner's dedication to maintaining his extensive knowledge on sake and shochu and his personal relationship with his suppliers and customers attracts repeat business even from afar. Every year, he dedicates one whole month to making his rounds in the Kuramoto area. Instead of just communicating via fax or phone, directly meeting with his suppliers is what has allowed him to uphold his stock of 1800 high quality items. Of course the popular tasting event the shop sponsors is one of the keys to the owner's successful relationship with his customers, but his daily efforts in providing customers the perfect alcohol of choice based on their preferences is what really keeps them coming back for more.
B.A. in International Affairs from the University of Puget Sound in Washington.