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Well even if i hate it, you need "aussie-sushi", for example, how americans do with almost all the foreign food, its a disgrace for food, but it freaking sells.
For example a local sushi restaurant in here sells a kind of maki called "chipo-maki" that is a roll with spicy chipote sauce, wich ofcourse its mexican, but its probably the most sold roll, and almost all sushi restaurants copied that sushi and they made their own.
People dont want japanese food, people want their food inside a roll of rice  .
About the design, i would get away from ALL japanese kind of interiors, like bamboos or katanas or other typical japan stuff... NOOOOO, i'd go with something more trendy like minimalism, black white, extremely simple decoration, with geometrical forms:
for example:
and this kind of chair
Buuuuut, a minimalist design attracks higher class people, and repel lower class, so if you expect to have more lower class customers DONT use minimalism, it drives them away, it always give the idea of high prices, it doesnt matter if they are not, low, mid-low class people like more "warm" places with more classic decoration to feel confortable.
Also probably if you are going to start a restaurant you already know this but so many people dont do it that i have to say it "NEVER sacrify quality for price or profit", dont try recover the inversion in a few days lowering the quality, you can also rise the prices a lil bit (not good to start with high prices) but the quality has always to be the first priority.
Also remember that the first impression is extremely important, if set low prices in the first months of opening people will keep that idea and store it forever even if you raise the prices later.
Well now send me the money biatch! :D
PS: very important, never give those cheap shitty chop sticks that never brake in half, buy higher quality ones even if they are more expensive it will reflect quality in your restaurant.
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miso soup and edamame free with every order
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On September 10 2005 22:04 MightyAtom wrote:
mmm...i used to work at a 4 star japanese restaurant in Toronto as an apprentice sushi chef for 5 years with my teacher being from Hokaido, it was a very traditional restaurant but still did quite well.
My teacher asked me to start a topless sushi bar with him in Vancouver; but I declined as I had just started by masters at the university of Toronto, which was back in 1998.
i think i've seen like every kind of exceptional japanese restaurant and once every 3 months i would treat myself out to a 5 star japanese sushi bar in the city; but the one major thing you need to be clear on is the branding and of course before that is really what kinda of price/volume ratio you are looking at.
well from what you said; i think your looking at slightly above average prices with moderate volume/turnover?
make that clear; and everything else will be clear as well. but obviously you must have all this down and already thought out; but if you're really asking for points for differienation; then you really need to explain your current branding plan; but im sure that its still under wraps; but if you dont come up with anything great; then you can send me an outline of your branding/marketing strat; and i can give you at least 2 business models+ marketing to work from.
but i definately charge more than 1k for consulting keke, good luck ^^
Thanx man, you definitely know about sushi I get that. My management team consists of 5 prime members, 2 Koreans who worked in the japanese restaurant for more than 10 years and opened up several japanese restaurants already, 2 Australian guys who used to own other retail businesses, and another Korean guy with all the administrative works. They are a professional team who knows more about sushi than anyone else so I am not too anxious about benchmarking/branding strategy. Their record speaks for themselves.
The price will be set as average, though I'd rather make it slightly expensive, the main passerbys in the street are mainly students, travellers, office people and young asians which makes it unreasonable.
Even though I trust my management team and their experiences, I am really worried about the whole thing since there are at least 4 other japanese restaurants in the same street, hence what I was looking for was a innovative idea that would allow me to differentiate my restaurant from others... If you could relate me to business models that would be great, though I'd prefer you be more specific(such as why they're top notch) than just a name.
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On September 11 2005 02:14 baal wrote:Well even if i hate it, you need "aussie-sushi", for example, how americans do with almost all the foreign food, its a disgrace for food, but it freaking sells. For example a local sushi restaurant in here sells a kind of maki called "chipo-maki" that is a roll with spicy chipote sauce, wich ofcourse its mexican, but its probably the most sold roll, and almost all sushi restaurants copied that sushi and they made their own. People dont want japanese food, people want their food inside a roll of rice .
I can't imagine having koala sushi or meat pie sushi.. that's just sick..
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C'mon people!! get creative like boxer's strategy!! don't give me something what your grandma would tell ya!!
though I might consider 1 or 2 posted here.. which I won't reveal for a certain period of time even if I decide to use it..
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Let me just say this. Even if it is sushi aka fish and needs to remain cold, DON'T TURN THE AC UP TOO HIGH!
Oh, and you know you want to do the combo thing~
If you do, the menu better include some grand meals like duck or just some items you would find in typical azn but not sushi resturaunts. Because sometimes eating sushi only isn't so great all the time. But whenever I go to a chinese resturaunt, I always want sushi on the side but sushi selections in non sushi resturaunts SUCK .
As for the decoration, some of these kids are absolutely right. Even if it's an asian place, don't turn the place into chinatown.
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anyway try to emphasize your restaurant by designs(plz wait for more pics v.v). you can also setup some stand outside your store stating the price... a reasonable(average) price + with a nice design on outside of the store defintly attract customers.
stand: [insert price] for [insert #]sushi. [insert a drawing or pic of nice sushi]
SPECIAL!: [blablah]
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On September 10 2005 01:53 Ilikestarcraft wrote:O nevermind than. You can serve sushi in a different way like this or You can also try to mix it. Like you can serve other things with sushi like seafood and sushi.
Hey are these pictures extracted from the actual restaurnat? Probably from a party or a function?The bridge is made up of ice! it would melt within a few days....
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The best place in the East Bay area of California is hands down Sushi House (http://e-sushihouse.com). This place is always packed with college students. Although there are tons of sushi places around Berkeley school campus, people would drive 20 minutes to Sushi House and wait 2 hours to eat there instead. There wasn't anything fancy about their setup, their service was horrible, but their food was really good. Goes to show what attracts people to restaurants - as surprising as it is, it's the FOOD. =)
http://e-sushihouse.com/sushi.html#special_rolls
If you check out their special rolls, imo the best ones were Lion King, Crunchy Roll, and Spider Roll. Their salmon was very very juicy and practically melted in your mouth. No one I know ever said their food was bad. Dammit, I want some now.
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On September 11 2005 10:03 WhizKid77 wrote:The best place in the East Bay area of California is hands down Sushi House (http://e-sushihouse.com). This place is always packed with college students. Although there are tons of sushi places around Berkeley school campus, people would drive 20 minutes to Sushi House and wait 2 hours to eat there instead. There wasn't anything fancy about their setup, their service was horrible, but their food was really good. Goes to show what attracts people to restaurants - as surprising as it is, it's the FOOD. =) http://e-sushihouse.com/sushi.html#special_rollsThanx man, I'll check out the website.. If you check out their special rolls, imo the best ones were Lion King, Crunchy Roll, and Spider Roll. Their salmon was very very juicy and practically melted in your mouth. No one I know ever said their food was bad. Dammit, I want some now.
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go for the 'casual sushi' style restaurant, like some crazy internet sushi place, hell, i know i would want a nice sushi snack after a game of bw :D
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On September 11 2005 08:48 1tym wrote:Show nested quote +On September 11 2005 02:14 baal wrote:Well even if i hate it, you need "aussie-sushi", for example, how americans do with almost all the foreign food, its a disgrace for food, but it freaking sells. For example a local sushi restaurant in here sells a kind of maki called "chipo-maki" that is a roll with spicy chipote sauce, wich ofcourse its mexican, but its probably the most sold roll, and almost all sushi restaurants copied that sushi and they made their own. People dont want japanese food, people want their food inside a roll of rice . I can't imagine having koala sushi or meat pie sushi.. that's just sick..
i said local food not local fauna haha, its not like you are going to take X food and roll it in rice, but things that are familiar with the kind of flavor aussies usually like.
Like i said here we have spicy makis, wich would totally fail in other place but mexico, do the same thing in australia, just find an special sauce or vegetable or something thats commonly eaten in australia.
For example, who sells the most in america?, pizza hut, that is a pizza, with thick bread, tonz of cheese or an original italian pizza? duh...
who sells more, Taco bell, or a REAL mexican restaurant that would make any american shit blood for days.
who sells more, an americanized chineese restaurant or a real restaurant with traditional food that would make puke every american just by looking at the food.
Well its the same philosophy, know your audience 
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Korea (South)1897 Posts
On September 11 2005 08:31 1tym wrote:Show nested quote +On September 10 2005 22:04 MightyAtom wrote:
mmm...i used to work at a 4 star japanese restaurant in Toronto as an apprentice sushi chef for 5 years with my teacher being from Hokaido, it was a very traditional restaurant but still did quite well.
My teacher asked me to start a topless sushi bar with him in Vancouver; but I declined as I had just started by masters at the university of Toronto, which was back in 1998.
i think i've seen like every kind of exceptional japanese restaurant and once every 3 months i would treat myself out to a 5 star japanese sushi bar in the city; but the one major thing you need to be clear on is the branding and of course before that is really what kinda of price/volume ratio you are looking at.
well from what you said; i think your looking at slightly above average prices with moderate volume/turnover?
make that clear; and everything else will be clear as well. but obviously you must have all this down and already thought out; but if you're really asking for points for differienation; then you really need to explain your current branding plan; but im sure that its still under wraps; but if you dont come up with anything great; then you can send me an outline of your branding/marketing strat; and i can give you at least 2 business models+ marketing to work from.
but i definately charge more than 1k for consulting keke, good luck ^^
Thanx man, you definitely know about sushi I get that. My management team consists of 5 prime members, 2 Koreans who worked in the japanese restaurant for more than 10 years and opened up several japanese restaurants already, 2 Australian guys who used to own other retail businesses, and another Korean guy with all the administrative works. They are a professional team who knows more about sushi than anyone else so I am not too anxious about benchmarking/branding strategy. Their record speaks for themselves. The price will be set as average, though I'd rather make it slightly expensive, the main passerbys in the street are mainly students, travellers, office people and young asians which makes it unreasonable. Even though I trust my management team and their experiences, I am really worried about the whole thing since there are at least 4 other japanese restaurants in the same street, hence what I was looking for was a innovative idea that would allow me to differentiate my restaurant from others... If you could relate me to business models that would be great, though I'd prefer you be more specific(such as why they're top notch) than just a name.
well names a name; but i'll be brief. Generally speaking your looking at a high product margin, including labour, youre looking a maybe about 70-85cents per roll going at 6~8 dollars depending on the type etc. If your looking for a high turn over, make the menu very straightforward with a kinda of mix and match; miso soup/miso apple salade/sunomo salad + 1 american roll type A + 3 piece nigiri sushi. and price very straightforward and go for value pricing; meaning you'll lose on the miso soup, but anyways the turnover should be high to make up for it. so the pricing for different mix/match sets will be something like: set A : 7 dollars, soup/maki/tea, set B soup/salade/maki/tea, set C soup/saladmaki/nigirii/tea/ soemthing like for lunch for high turn over with yoru prices accordingly; if you decided to go for that model' then there is a entire marketing branding that will fit it. which my teacher always mentioned; that high turnover is much better than high price less turnover. ok, well i dont' have the time right now to go into further details; but if you really want to make a more upscale place; you don't need fancy decorations; simple and clean and traditional is best; but you do need a real sushi chef. honestly i have yet meet a korean trained sushi chef ~trained by a korean, make anything resemble correct sushi;
even a sushi roll should break apart in your mouth as soon as it entires it; nigiri sushi should only be touched 3 times max (2 is proper) in the making procecse; and the rice must be full and round and not broken at all; and a roll must be made in less than 30 seconds (including cut) should be 20 seconds is proper for a tekkamaki. so; if your not that confident in your sushi chefs and they just make it for the not knowing consumer; then stick to average pricing for sure. you can always tell right away how good a japanese restaurent in general in 2 ways; the shimp tempura should be about 15 cm long and about 5 cm wide and be so light and crispy surrounded in a cloud of the bread crumbs & the miso soup; it is easy to make, but hard to make well; and if it;s good, then that marks at least the first part of a fair japanese restaurant; but unless your confident about it; then go for high volume, average cost, good value, and get into using those american inside rolls.
k, it really depends on where you're headed though ^^ high volume/value or average volume and high end; but being middle of the road, will really depend on 1. your service and your location; if you have those 2 then your place won't be a failure for sure, but if youre' talking about super being sucessful, then thats another story right?
and the name, well that definately is one of the most important parts to this actually ^^.
ok, well let me know if this was a bit more helpful; but actually i'd need about 4 hours to really write it all out; i had these plans back about 6 years ago, but its been a while ^^
gl anyways though
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Take a trip to the other sushi shops and dine there. See what is the good thing about them and what they are missing then try to find a balance between all of that. An excessively ornate entrace might also attract alot of people.
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okay first of all i've been working in a kaiten bar (the comapany owns 10 kaiten bars) and you should never ever, ever, ever, ever have all you can eat or happy hour. The reason is that when you start with all you can eat on sundays people wont come on monday-saturday since sunday is all you can eat. you will establish all you can eat on 2 other days a week and the people will again only visit your restaurant on 'all-you-can-eat-days'. finally you will end up making all you can eat every day and your restaurant will go bankrupt. same with happy hours.
my experience is:
a) use best quality products
b) try to employ japanese cooks (if you employ chinese/korean/other asians it won't work because the guests want a slice of japanese flair)
c) maybe using a conveyor might be attractive since the kaiten bar concept attracts children and thus their parents
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On September 12 2005 01:39 Kentaro wrote:
c) maybe using a conveyor might be attractive since the kaiten bar concept attracts children and thus their parents
and there by you'd be aiming at a different target group then he mentioned before, so it would not be such a good idea?
just make sure your sauce is the hottest, and everything will be fine, just fine.
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Make sure you have a house sauce or house wine or whatever. That might be going too far tho - -
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school girl waitresses, get yourself a stylish dragonball-like haircut and just make+serve your stuff damn well :D
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OMG GUYZ I GOT THE BEST IDEA KK? LISSEN
Step1 MAKE A TRAIN TRACK THAT GOES ALL AROUND OK? NEXT STEP GET A TOY TRAIN THEN PUT IT ON THE TRACK *electric DUH* then make it really really long and make it so it can hold plates K? now THE TRAIN DELIVERS THE FOOD TO PEOPLE AND U JUST GRAB OFF WAT U WANT :D MY IDEA PLEASE RATE! HERES A PICTURE INCASE U GOT LOST
[IMG]http://img344.imageshack.us/img344/2516/myidea0zz.th.png[/img]
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EPT![[image loading]](http://studio-glorious.autors-interior.ru/minimalism/less1.jpg)
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![[image loading]](http://www.icevegas.com/buffet_large_images/Sushi%20Pagoda.jpg)
![[image loading]](http://www.icevegas.com/buffet_large_images/Sushi-Bridge.jpg)
![[image loading]](http://e-sushihouse.com/roll_06.jpg)
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