How Saizeriya’s Obsession with Optimising Operations Can Be a Strategy for SMEs to Navigate Recession

Saizeriya, a Japanese-Italian restaurant chain known for its affordable meals, stands out in the F&B industry with its unique 'Efficiency Engineering' department. This rare initiative focuses on saving time and streamlining operations while rewarding store managers for reducing task times and minimising employee fatigue, emphasising that productivity design should always prioritise employee well-being.

Key Optimisation Strategies by Saizeriya

1. Reducing Time and Fatigue for Employees

   • Store managers identified that carrying heavy dirty dishes was time-consuming and tiring for staff.

   • Solution: They switched to lighter dishes, which reduced breakage, allowed more plates to be carried at once, and lowered employee fatigue.

2. Innovative Cleaning Techniques

   • The Efficiency Engineering department noticed that vacuuming the restaurant took an hour.

   • Solution: They invented a mop with a built-in water dispenser activated by the handle and trained staff to mop in a U-shaped pattern, eliminating the need for repetitive cleaning of the same area and reducing cleaning time from 1 hour to just 30 minutes.

     

     Mop in a U-shaped pattern

     

     Mop with a built-in water dispenser

3. Optimised Kitchen Operations

   • Kitchens are entirely centralised, where all food is pre-prepared and distributed to stores.

   • This eliminates the need for kitchen knives or chefs in stores, enabling staff to serve a spaghetti dish in just one minute.

   • Result: Simplified processes and consistent quality across locations.

4. No Tray Policy for Dish Collection

   • After experiments, they discovered that using hands instead of trays to collect dishes saved 8.6 seconds per trip.

   • Result: This reduced overall staff workload and increased efficiency.

5. Precise Cost-Time Calculations

   • Saizeriya calculated that each second of staff time costs 0.22 yen.

   • By reducing task times, they drastically cut down on the number of staff required.

   • Example: A 300-square-metre restaurant operates efficiently with just 4 staff members, while competitors of the same size require 15.

6. Continuous Improvement Through In-House Innovation

   • Custom mop designs and solutions for handling oily plates.

   • Collaboration with manufacturers to create safer, more durable cups.

   • Sharing successful store innovations across the entire chain.

Why Optimisation is Key in a Recession

Saizeriya’s approach demonstrates that optimisation can be a powerful strategy for SMEs during challenging economic times. By focusing on reducing stress and refining processes, businesses can achieve:

• Lower operational costs: Simplified workflows and innovative solutions reduce the need for excess staff and resources.

• Improved employee well-being: Minimising fatigue leads to happier, more productive staff.

• Increased resilience: Streamlined operations allow businesses to adapt quickly to economic downturns.

Conclusion

Optimisation is not just about productivity; it’s about designing a sustainable balance. Saizeriya’s approach—reducing stress, refining processes, and prioritising impactful changes—shows how thoughtful design can make businesses leaner and more adaptable. Incorporating task analysis could further identify opportunity gaps, offering SMEs a clear roadmap to cut costs and improve service quality during economic challenges.