Craftal Serivisi yo Kwiyandikisha ku Bikoresho byo Kurira na Culture Generation Japan

Umushinga Craftal Serivisi yo Kwiyandikisha ku Bikoresho byo Kurira wa Culture Generation Japan ni uwatsinze igihembo cyubahwa cyane 2022 Igihembo cya A' Design Award cya Buronze mu Cyiciro cy'Ihiganwa cya Umuco n'Umurage.

BuronzeUmuco n'Umurage· 2022

Craftal Serivisi yo Kwiyandikisha ku Bikoresho byo Kurira

na Culture Generation Japan

Umukiriya: Craftal

Uwatsinze Igihembo cya A' Design Award cya Buronze mu Cyiciro cya Umuco n'Umurage

17,758

Uwatsinze Igihembo Yemejwe

Emeza Uko Igihembo Gihagaze ku #139328

Sura Urubuga Reba kuri A' Design Award Itangazo ry'Ikinyamakuru Ikimenyetso cy'Igihembo

Amabara

Imigereranyo

Ibyerekeye Craftal Serivisi yo Kwiyandikisha ku Bikoresho byo Kurira

Craftal ni serivisi yo kwiyandikisha itanga ibikoresho byo kurira by'ubukorikori bwa Gapani ku maresitora n'imiryango. Abakoresha bahitamo ibice mirongo itatu bavuye mu isubukagara ry'ibikoresho nyabyo cyangwa mu ikatalogi kuri interineti, kandi umujyanama ashobora kubafasha mu guhitamo. Ibyo bikoresho hanyuma birageraga ku bakoresha mu gihe cy'igerageza cy'amezi atatu. Nyuma y'amezi atatu, ibikoresho birashobora guhinduranywa cyangwa gusubizwa. Ibintu byasubijwe bihabwa serivisi yo kubungabunga ahantu h'ikigo cy'ikwirakwizwa mbere yo koherezwa ku mukoresha undi. Iyi serivisi ihuza abanyabukorikori n'abantu bakoresha imirimo yabo, bityo ibitekerezo bitangwa n'abakoresha bikagira uruhare mu iterambere ry'ibikoresho.

Ishimwe

Ibyerekeye Igihembo cya A' Design Award cya Buronze

Craftal Serivisi yo Kwiyandikisha ku Bikoresho byo Kurira ni uwegukanye Igihembo cya A' Design Award cya Buronze, ishimwe ry'agaciro gakomeye ritangwa ku bishushanyo by'indashyikirwa birangwa no guhanga, ubwenge n'ubushishozi. Abegukanye Buronze ni ibihangano bifite ubuhanga bwinshi kandi bihanga cyane, bishimangira uburambe, ubwenge n'ubushobozi bw'ababihanze. Craftal Serivisi yo Kwiyandikisha ku Bikoresho byo Kurira biteganyijwe ko izaba ikintu cyubahwa, gishimwa kandi gikundwa, gifite ubunyamwuga n'udushya. Iki gishushanyo cyegukanye Buronze gikoresha uburyo bwiza mu buhanzi, ubumenyi, ubushushanyo n'ikoranabuhanga kandi kirarenze mu gutaha ku tuntu duto. Craftal Serivisi yo Kwiyandikisha ku Bikoresho byo Kurira ishimisha ibyo dukeneye, ikora ku byifuzo byacu, itwara amarangamutima yacu kandi ikurura amatsiko yacu.

Inyuma y'Imigereranyo

Dosiye y'Itangazamakuru

Amazina y'abagize uruhare, abagize itsinda n'amakuru y'ubuhanga byatanzwe n'umuhanzi.

Ibintu Bidasanzwe: Craftal is a subscription service that provides Japanese craft tableware to restaurants and households, fostering a new environment where people can meet a wide variety of traditional crafts from all over Japan. This platform to solve these issues faced by both the restaurant side and the craftsmen, and we have now we started working directly with chefs to develop highly usable tableware products by incorporating their feedback and experiences.
Ibipimo n'Ipaki: The current scale of the business is as follows: 1) More than 300 products available, 2) Over 30 restaurants, 3) Over 50 end-users, 4) Over 50 craftsmen and artisans, 5) Over 500 people participating in trial events.
Ibibazo Fatizo: Japanese traditional craft industry, Japanese tableware, subscription service, craftsmanship, Japanese craft, circular economy, sustainability, craftal
Ikoranabuhanga ryo Guteza Imbere: Craftal’s business model was designed to solve problems faced by both craftsmen who make tableware and the restaurants who use them. For craftsmen, it is difficult for them to sell expensive products, but it is difficult for them to expand their craft if they only make pieces that can be sold cheaply. For restauranteurs, buying a wide variety of tableware is expensive, especially because they have to rotate it seasonally to pair with changing dishes depending on the time of year.
Ikibazo cy'Ishusho: When Craftal was first launched, COVID-19 infections began to spread around the world in early 2020. Since our initial target, which consisted of restaurants that were negatively impacted by this, we had a difficult time promoting the service. Our response was to start a B2C service targeting individual households and we were able to increase awareness of the service this way. Also, we tried to appeal to a larger group of customers, and realised there was a need from restaurants specialising in Western cuisine, which we did not foresee as our initial focus on just Japanese restaurants.
Ubushakashatsi: We conducted interviews with numerous hotels and restaurants and found that for restauranteurs, they wanted to purchase a wide variety of tableware to pair with seasonal menus, but there were three main barriers to this: 1) price, 2) storage, 3) opportunity cost (ie. time spent researching and purchasing).

Also, we learned that there are many levels of middlemen, which means that craftsmen cannot directly get feedback from the restauranteurs, affecting standards for product development.
Ibyatumye Habaho: The Japanese traditional craft industry is facing problems such as declining sales, labor shortage, product development, and lack of ability to develop sales channels in each process from production to sales due to the division of labor.
On the other hand, although there is a need for restaurants to use traditional crafts, there are not many opportunities to purchase them because of the time and cost involved.
This service was created in the process of thinking of ways to solve such problems.
Igihe cy'Umushinga: The service was first established in June 2019 in Tokyo as a B2B platform connecting restauranteurs and craftsmen in Japan and is still continuing to this day.
Targeting individual households, the B2C service was launched in May 2020 to address people spending more time at home due to the spread of COVID-19 infection.
Uburyo bw'Imikorere: 1. Users select 30 tableware pieces from the physical gallery or online catalog. Specially tailor-fit selections based on consultations by a curator is also available.
2. Once inventory is confirmed at the distribution center, the tableware will be sent to the restaurant for an initial trial period of three months.
3. After three months, the customer will either exchange or return the tableware pieces, and those returned will undergo maintenance at the distribution center before being sent to use at another restaurant.
Abagize Itsinda: Producer: Takuya Hotta
Director: Hideya Izawa
Designer: Shugo Urata
Curator: Aki Yasuda
Planner: Takahiro Tsuchida
Planner: Yumi Takahashi