1.預約叫號：

(1)壽司郎需透過APP預約，看似先進，現場卻是以報到為基準，不論預約時間為何，先報到者優先帶位，令人匪夷所思。

(2)爭鮮壽司雖採傳統電話訂位，但遵守「時間優先」原則，邏輯性較佳，顧客反映均為正面。

1. Appointment and call number:

(1)壽司郎needs to make an appointment through APP. It seems advanced, but is based on the registration on the site. Regardless of the appointment time, people who register first will be given priority, which is incredible.

(2) Although the traditional telephone reservations are used for爭鮮壽司, they follow the principle of "time priority". Better logic, and customer feedback is all positive.

2.價位食材：

(1)壽司郎紅盤40元、銀盤60元、金盤80元，紅盤食材略差，銀/金盤食材較佳，不難猜想誘導消費者選購策略。

(2)爭鮮壽司同樣也採價格區分策略，分30元兩貫/一貫兩種，食材落差不如壽司郎明顯，湯品內容物較為豐富。

(3)壽司郎一餐大約700元，爭鮮壽司花費約270-360元左右，相差快一倍。

2. Price and ingredients:

(1)壽司郎’s red plate is 40 NTD, silver plate is 60 NTD, and gold plate is 80 NTD. The food of red plate is slightly inferior, and the silver/gold plate is better. It is not difficult to guess how to induce consumers to buy.

(2) The price difference strategy is also adopted to compete for爭鮮壽司, which is divided into two types of 30 NTD for two pieces and one piece. The difference in ingredients is not as obvious as壽司郎, but the content of the soup in爭鮮壽司 is relatively rich.

(3) A meal of壽司郎is about 700 NTD, and the cost of爭鮮壽司is about 270-360 NTD, the difference is almost twice.

3.送餐方式(回轉台以外選項)：

(1)壽司郎用平板點餐，由轉台直送，抵達前會發出通知。

(2)爭鮮壽司是向服務人員點餐與親送，或由製作員放轉台。

3. Meal delivery method (options other than the transferbelt):

(1)壽司郎orders food on a digital plate, which will be delivered directly from the transferbelt, and will be notified before arrival.

(2)爭鮮壽司is to order and deliver by service staff, or the production staff puts on the transferbelt.

4.用餐時間：

壽司郎1小時，爭鮮壽司無時間限制。

4. Meal time:

壽司郎is 1 hour, but爭鮮壽司is no time limit.