Built for JP dining rooms · 2026

Service alley OS for cafés, sushi bars, and izakaya.

We orchestrate FOH, kitchen, and suppliers in one bilingual control layer tuned to Japanese pace, prep, and compliance.

Bilingual flows (JP/EN)
Rail traffic & matsuri data
Cold-chain timers
APPI-ready exports

Subsidiary: Thorn Field Crest KK · Corporate ID: 0111-01-234567 · Address: 1-chōme-5-7 Sawamachi, Katsuyama, Fukui 911-0801 · Email: info@thornfieldcrest.com · Phone: +81 3-5625-3431

Live ticket rail (sample)

#1084 · 2-top counter · Sushi bar

10 pcs nigiri flight · Allergens: shellfish · Pace: 90 sec

#2231 · 4-top booth · Café

3x latte · 2x teriyaki panini · Dairy alt: oat · Pick-up 11:42

#4410 · 6-top tatami · Izakaya

Yakitori set · Highball pitcher · Last call pacing active
Prep board
Bluefin lot 18% hold
Sake keg: 62% remaining
Milk waste forecast: -9.4%
Shift health
Allergen-certified: 3/3 per shift
Labor vs sales: 23.1%
Overtime risk: low

What makes it Japan-built (not generic POS)

Bilingual muscle memory

Service choreography in JP/EN

Ticket names, fire/hold verbs, and modifiers mirror how chefs call orders. Staff can flip language per station without changing the floor plan.

Freshness math

Fish market + weather signals

Rail traffic, rainfall probability, and Tsukiji/Toyosu lot data tune prep volumes—cutting tuna overage before typhoon days.

Late-night realities

Izakaya pacing & keg sensors

Sequence-aware seating, last-call pacing, keg IoT, and plate flighting keep seat-hour revenue high without over-pouring.

Day in service — from morning prep to last train

08:00

Café opens

  • Milk yield tracker sets pull counts per espresso dial-in.
  • Prep board flags pastry thaw timers; allergen signage auto-prints.
  • Mobile pre-orders sequence to barista capacity, not just time.
12:00

Lunch turn

  • Rail traffic data lifts sandwich mise by +14% on rainless days near office towers.
  • Staffing suggestions swap in a bilingual runner for inbound tour buses.
  • Cold-chain compliance snapshot is exported for the store leader.
19:30

Sushi bar peak

  • Knife station load balancing nudges cut timing; soy-sauce prep matches seat pacing.
  • Bluefin lot usage held at 82% of forecast; alerts when approaching spoilage window.
  • Counter seats flagged for “omakase / no shellfish” stay in the chef’s view.
23:10

Izakaya last trains

  • Pacing mode reduces late kitchen fires; keg sensors predict final pitcher cut-off.
  • Auto-generated closing checklist in JP with allergen surface wipes and waste log.
  • Overtime guardrails lock new tables after legal limits without manager override.

Control across every station

Host & floor

Live walk-in vs reservation balance, late-train countdowns, QR menus that respect seat context, and allergy badges that stay visible on the rail.

Kitchen pass

Fire/hold cues, plating timers, and auto-rerouting to stations when fry line is saturated. Chef voice shortcuts push updates without touching screens.

Back office

Forecasts that learn from matsuri calendars, supplier SLA scoring, and APPI-ready exports for franchise auditors.

Supply chain, compliance, and data residency

APPI + GDPR

Privacy by design

Data lives in Tokyo/Osaka regions. PII minimization, role-based data views, and audit trails are exportable per store. DSR flows are pre-templated for franchise HQ.

Read privacy policy · View terms

Cold chain

Timer-aware inventory

Thaw timers, HACCP checkpoints, and supplier lot tracking tie directly to prep boards—no generic “stock” counts. Alerts adapt to region (Hokuriku vs Kansai delivery windows).

Data spine

POS + delivery + IoT + weather + rail traffic fused through event bus. We expose clean store-level feeds for your data team.

Security

SSO/SAML, least-privilege roles for hall/kitchen/HQ, TLS 1.3, AES-256 at rest, quarterly pen tests, and chaos-tested failover between Tokyo/Osaka.

Support

24/7 bilingual NOC, phone 09:00–22:00 JST, incident hotline always on. See support targets.

Playbooks tuned to each format

Café chains

Milk & pastry yield

Dial-in guided by morning humidity; milk waste guardrails; loyalty driven queue rules; espresso dial-in preserved per machine.

Sushi bars

Cut cadence & traceability

Knife station load views, tuna lot expiry ladder, soy prep to seat pace, and counter notes for omakase/omit-shellfish.

Izakaya

Late-night pacing

Keg sensors, seat-hour revenue heatmap, last-call limiter, and shared-plate sequencing that avoids clogging the fry line.

Hotel F&B

Multi-venue control

Banquet load vs bar, breakfast buffet waste tracking, and cross-outlet staffing to hit labor caps without harming omotenashi.

Operator stories (not marketing fluff)

Osaka café group · 12 stores

Milk variance down 11%

We linked steam cycle counts to bean humidity readings; baristas saw waste in real time. Result: -11% milk loss in two weeks without changing menu prices.

Tokyo sushi bar · 36 seats

Bluefin stays fresh

Lot-aware prep cut 18% less tuna on typhoon days. Guests noticed fresher texture; waste dropped while margin per seat climbed.

Nagoya izakaya chain · 9 units

Smoother late nights

Keg sensors and last-call pacing stabilized pour sizes; seat-hour revenue rose 12% with fewer stock-outs and happier staff.

Implementation path — fast, grounded

1. Floor map & menus

We model your seats, ticket calls, and modifiers. Bilingual naming preserves your chef’s shorthand.

2. Data & devices

Connect POS, delivery partners, rail/weather feeds, keg and cold-chain sensors. Nothing ships until data retention rules are agreed.

3. Go live with guardrails

Shadow week with dual rails; then activate pacing, waste guards, and overtime blocks. HQ gets weekly APPI exports.

Automation readiness quiz

1) Does your POS sync live with inventory and suppliers?
2) Do you forecast demand using weather, rail traffic, or events?
3) Are shift schedules optimized against labor laws and overtime caps?
4) Do you track cold-chain timers and lot traceability for fish/meat?