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Ok, so I'm opening a Japanese restaurant in one of the busiest street in the city sometime next year.(in Sydney) The problem is, there are already tonnes of other japanese restuarants located in the city area.
It would be good idea to be able to differentiate mine to others with distinctive features. The restaurant itself is not big, though highly expensive on rents. The major customers will be people around 20~30 age group, many asians, office people and travellers.
I am willing to spend some serious cash in interior design, as the gross sales amount is expected to be Aus $6000 per day if everything works out as expected. If anyone can give me bright ideas regarding the name/interior/receipe and anything else to make mine distinctive will be appreciated.
I will send anything between min $100~ max $1000(Aus) depending on the quality of the idea if I decide to use yours. (electronic transfer) Thanks again for your participation. ^^
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Valhalla18444 Posts
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An elaborate dragon that spits/pisses out drinks. Oh yea, happy hour every day 6-7.
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You can make it a buffet. Like their is a moving slide and like the customers can pick what they want.
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If it was slightly bigger I might consider a buffet option... or do you mean sushi train? There are like 10 other sushi trains in the city.. so no..
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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.
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Try DIY (do it yourself) style sushi.
You display some fishes, vinegar rice, dried sewed and let customers choose and make sushi.
Of course, lazy customers don't have to do it.
Another idea is contemporary style sushi using non-fish materials. Like Spam sushi (-_- just an example), hamburger meat sushi etc.
Can I have $1000 now?
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or you can be crazy and try sushi dessert -_-;;
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or you can just make and serve your shit better than the others.
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than how will his restaurant get recognized?
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Just make sure the sushi is absolutely dope. There is a place here that makes the best sushi and not only that but they make the stuff look fancy as hell(It's pretty pricy tho), but it's always 100% packed with young attractive people whereas the other places are not. Fun atmosphere inside, and well lit is also good.
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- Sexy, friendly, good-looking waitresses to bring the male crowd in
- Will you have non-sushi meals? Noodles eg.? Udon, Somen, Soba, Ramen...
- I forgot what it's called, but it's a nice alternative. It's a whole meal thing served in a kind of square box... maybe bento meal? Has some noodles, some meat, veggie, etc...
- Nice non-fish side dishes to choose from: fried sirloin, chicken wings, wantans (or equivalent), etc
- Offer sushi seminars, offer gift vouchers for these and for meals. Seminar 1: teach people how to make basic sushi (starting with what ingredients to choose, kitchen equipment you need etc, teach them how to make a basic roll); type 2: kind of like an assorted sushi plate with various sushis but the chef comes along to explain stuff... ;-)
- Offer the alternative to pre-order the sushi for a certain time (makes you an alternative to fast food places for very busy people)
- Offer take-away (no delivery, but possibility for them to come and pick it up).
- Offer buffet services for private parties.
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1) make sure your chefs are bloody good, theres many fake "chinese" sushi chefs where I come from and thats Brisbane, also make sure they can invent new dishes every month or so ~_~
2) make sure the seafood is very fresh, top quality
3) no fake japanese dishes, like fried (enter meat name) its disgusting and its not real
4) teriyaki is never meant to be on chicken, damn ozs 
5) only hire female waitresses, never male. Male workers only do washing and the remaining shit labour, such as throwing rubbish
6) good location
7) plan on who you want to cater to, I find that the best Japanese restaurant businesses profit from working businessmen,women during lunch and dinner
8) Make it a bistro style restaurant and know what you can specialize in , if u want to make big bucks
9) I find restaurants that do everything, this means donburi, teppanyaki, sushi etc all in one arent that good usually so know what u can do and specialize in it
10) theres a couple of good japanese restaurants down here, u might want to take a few pointers from them. : Hanaichi, Bistro Lamp, Koh Ya( I think theres one in Sydney)
11) So there u go, I win my $1000?
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when i was in japan they did a bamboo slide with somen in and you picked what you wanted out as it went by, i was very impressed, would have to be free but i guess noodles are cheep
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I don't know about you, but i really like sushi train restuarants where the dishes go around a bench with a some kinda conveyor belt thingy with the chefs preparing in the middle and you just pick up the dishes you want. It's always cool to actually see the chefs make the dishes in front of your eyes =) By the way i live in Sydney =) The bad thing is, i think there's already one of these at the George Street Hoyts so you might want to check it out. It's really small, but the traffic it was getting was pretty good considering its location and all.
One last thing, $6000 a day is very optimistic. If you actually pulled this off you would be running a 2mil+ business and lets say around 25-40% in wages and costs of goods you would still have a profit of well over 1mil. Not many restaurants can manage to pull this off and even the ones with TV advertising and leg-ups through newspapers e.g. My Restaurant Rules (the TV show) barely managed these profit figures if i remember correctly. I think they were going at about 8000 a day or something. So what i'm trying to say you might want to start marketing your restaurant. Don't limit yourself to 20-30 age range because i know many uni students find sushi to be trendy XD (myself included) and i know i'd pick sushi over fast food. So you might want to hand out flyers or something at UTS and USYD since they're the closest uni's to the CBD. The sushi thing at USYD gets heaps of traffic even though it's nearly off campus and away from the main cafeteria. Yeah anyways, goodluck =)
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Well one thing that always put me off to going to sushi places are the hard to understand menus and names. When it comes to order, I've no idea what's what.
How about you make a DVD-style menu? Where the customers have a screen in which they can shift through all the available food and see what the food exactly is and how it's prepared and more importantly how it is pronounced! This would make ordering sushi much more easier and accessible to people who usually never try this sort of thing.
You can call it Sushi Digital or something hehe
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A bit off topic but... why a sushi restaurant/bar ?
if there are plenty of them, why not propose more choice as Korean food (which is quite delicious) ?
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Wouldn't it be best to talk to some advertisers, business advisers?
If there is already a lot of sushi restaurants in your area, then wouldn't it be extremely difficult to bring people to yours? Once people find a decent restaurant they are very reluctant to change their minds. You thought of choosing another area?
I suggest you go around all the other successful and busy restaurants and maybe plagiarize a few ideas from them. Sure you want to be different, but you also want things that are tried and tested.
Good luck 
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OMG A SUSHI RESTURAUNT.
Ok, I don't know the busines end of the spectrum but I LOVE SUSHI OMG!!
Ok, seeing how other resturaunts operate, here's what I think you need. You need a buffet/order COMBINATION. Because there are people who think sushi is too expensive and the portions are too small. They usually opt to go to buffets (like a sushi buffet).
*** You should make your sushi place a buffet with all your average made-for-buffet style sushi items. But on the side, include a menu so people can order chunkier/heartier sushi. The average patron would come in, pay the fee for a buffet, place an order on the side, and start by eating sushi provided in buffet-style. If a patron doesn't want to eat at the buffet, he or she can opt not to and vice versa. I do think it might be hard to keep patrons not paying for the buffet from stealing some anyways. You might as well make the buffet mandatory and maybe give patrons who don't want the buffet an option to directly order take-out instead and not charge extra on it. Btw, it is very important not to skimp out on the size of sushi (the buffet ones you can skimp out on but not the menu order ones). Find the nearest sushi place to yours and make sure your average piece is bigger than theirs. I've seen this happen in real life (it actually happened to me, haha). When people go to one sushi place that they think is expensive and switch to another that seems cheaper but serves BIGGER PIECES (<-------). Goodbye old place! The only thing the old place had left was good decoration but bigger pieces are a big PLUS.
Btw, try to make the layout of your resturaunt more cozy. I personally don't prefer a huge open space to eat (like they have in Minados). Not too cramped, but cozy.
EDIT:
I'm not too crazy about this Sushi train idea. If people really want it I guess you could include one on the side but that and the buffet would be too much. And I think the train is too much of a gimmick. Once your place becomes more popular, maybe you could put one in but until then I would concentrate on the buffet/order combination.
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high quality sushi chefs + high quality fish + variety in rolls
my favorite thing about the place i usually go to is the lunch/dinner bento meals that are relatively cheap but give you 4-5 different things.
and the best thing i can think of is offering regular customers free sushi every now and again, kind of like a rewards program. if a customer comes in regularly for a week just give them a free california roll or crunch roll.
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a starcraft design sushi will own or sponsering gosu players -- highly impossible
welll..giving discount helps alot.
as i read carefully in your post.. its mostly business man and traveler.. so waitress is ok but no too sexy or anything.. The store must be professional at top peformance. Because this is a sushi restaurant, it must some how relate to japanese tradition, so try to make the interior like japanese home..
ex:
however in the 2nd picture the chair is sucky! some good little japanese design on the outside of the store would be nice.. such as bamboo tile design thing.(hard to describe)
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lmao that bitch looks like a cancer patient
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did you write a business plan?
if so it would be more usefull to get feedback on that than to simply ask for ideas  (question is.. do you want to post that here;p)
if you havent you are nowhere near having a business up and running so better start writing
all ideas here are just to finish it up and decorate it a bit... but it should suit your business, your strategy and your philosophy...
in any case, a friendly relationship with your customers (a little chat, see if everythings fine blalba tell something about the food whatever) is good but ofcourse dont over do it and bother them (grab beer, sit down at the table, take some of their food... to much!), rewards for frequent customers are a good idea, but just try to keep it casual... (no big system around it) just give those who you've seen a couple of times a free appetiser or something.
for the first 2 weeks or somethign just give such a thing to every customer (or something else that will make them happy), just in order to get people like your place and make them tell others about it (so in order to get new clients, and to make sure that those who have been here once will return, the thing about regular clients is to enhance customerloyalty).
but these things are all pretty obvious.
just like keeping an eye on the air quality, the way the place smells... it may smell like food but not like 43809 foodsmells mixed together, blalba so obvious ! but i ve noticed when i think of a food place the sensation of the smell/air quality highly influences the entire experience.
doubt any of this can really help but ok
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mmm i recomend having a slogan in japanese thats like "once you eat our sushi, everywhere else it tastes like shit"
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Thanks for putting your 2 cents in.
Some additional information: This is a new store opening but we have a management team that will provide us with human resources and interior, receipe and training. So no, I didn't write up a business plan as they're specialists in japanese restaurants. However they will have to consult with me for ideas and authorisation. This is where I need your help. I have come up with some good ones which will remain confidential at this moment, but I'm trying to adopt more technology. One of you mentioned that I'm being optimistic about the sales amount but that's what the management team promised me since the location is in the heart of the city.(even though the actual net profit will be somewhere around 20% or less) Furthermore the management will team will manage the place with me for the first year or so. I see that no one has mentioned anything about the name so far. Anyone who can think of a good name and the interior design that goes along with the name will be appreciated. I liked maybe 1 or 2 of the ideas you've posted so far and I am waiting for more good ones. Thanks again for your help.
P.S I don't think fliers will work. Infact, it never works.
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never pass fliers.. it may go against your business. but i highly recommend decorating your store appearance.... going to take picture of this store for example.. not sure when will i post it(gotta borrow a friends' camera)
name: Sushi Star!
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I liked the DVD menu idea =O Have like a touch screen at the front of the restaurant so people can digitally browse your menu 
Name it: ArtOfSushi
Then sponser the ArtOf team for advertising!
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Unfortunately not only the digital menu has been suggested already, I suggested digital ordering system (where chefs can digitally check on the screen the plates they ordered) and digital supply system. I've pretty much considered every option regarding advanced techonology. However I have to put a balance to it since not all people are comfortable/appreciative with cutting edge technology when you're just looking for a place to eat. I want something that is not so common in most other japanese restaurants since there are lots of japanese restaurants nearby.
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All i know is that your restauraunt better have really good bento boxes. Of all the sushsi houses around here, the thing the really popular ones have in common is their lunch boxes. Your probably going to get the most customers during lunch.
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Almost every japanese restaurants have bento boxes.. but I might consider diversifying them..
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I rather be shot in the right arm twice than ever eat sushi
I realized you said you gonna going open one
What the hell is wrong with you, better off cooking ramen damnit.
name it In "Mother Russia Sushi Eats You"
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i have no new ideas for you, but i love sushi and gl with your restaurant
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chomped and scooped sushi
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Korea (South)1897 Posts
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 ^^
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try to keep it as authentic as you can.
me being asian, i hate seeing how people put random chinese/japanese writting on the walls, hanging these asian lanterns, fortune cookies, orange chicken(thats invented in america), people putting all the stereotypes stuff in the resturants. just make sure the envornment is clean, not too fancy, and cozy. the japanese interior design is very straight cut, simple colors, boxy(not a lot of curves).
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Human meat sushis.
You can get it free from yourself.
Also put in the menu a Fart sushi.
Ball of sushirice where you fart on.
Edit: serious suggestion coming later 
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MURICA15980 Posts
Haha MightyAtom, seems like you know your sushi. But dang dawg, you really like to use semi-colons don't ya?
Anyway, as far as creative ideas go, I can't think of a thing. Seriously, I sat here braining storming some "creative" ideas for about 3 minutes now and I have decided I have been brain washed to think sushi resutrants should be a certain way that I can't think of anything innovative. rawr
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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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