Salt break down how Japanese ramen/sushi/izakaya counters run without FOH staff while staying made-to-order and profitable.
Key moves:
We compare this “artisan model” to the Czech heat-to-serve “factory model” (Havelská Koruna), then cover real downsides—chef fatigue, limited menu variety, turnover conflicts, scalability limits—and why some Korean hybrids miss the point.
Takeaway: minimize emotional labor, design the system, and let efficiency create value.
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