Things that Japan has interesting models on which I think folks would benefit from taking a look at: * What the supply chain looks like for food, particularly last 10% of it * Where food prep happens relative to food sale * What the batch size is for food prep * Last quarter mile
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Also please write about how the prices fall over the course of the day at pre-defined times. My friend would go and grab sushi exactly at (I believe) 4pm when it magically became half off.
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Yeah, I've staying in Tokyo the past couple of days and the quality of food at 7-11, Family Mart and Lawsons is impressive, even for east Asia.
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I'm afraid not every US restaurant will match that quality even though price will be 10x more + tips.
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