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FUJI SUSHI

FUJI SUSHI. “An authentic, traditional, and unique experience towards sushi service.”. Presented by: Katelyn Miele, Ada Chang, Mukesh Kumar, Sahil Dhonde , Rishi Kumar Pal, Li Qian , Megha Panwas , and Andrew Xi. Table of Contents:. Introduction - mission, values, and location

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FUJI SUSHI

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  1. FUJI SUSHI “An authentic, traditional, and unique experience towards sushi service.” Presented by: Katelyn Miele, Ada Chang, Mukesh Kumar, SahilDhonde, Rishi Kumar Pal, Li Qian, MeghaPanwas, and Andrew Xi

  2. Table of Contents: • Introduction- mission, values, and location • Floor Plans and Design • Marketing • Sales and Promotions • Menu • Equipment • Purchasing and Storage • Profit and Loss • Job Chart and Training

  3. VALUES Sservice Uuniqueness S sustainability Hhospitality I integrity

  4. LOCATION 5701 Victoria Av. Niagara Falls Ontario. • 5073 square feet • On top of Clifton Hill • Lots of Walk-in Business

  5. KITCHEN FLOOR PLAN

  6. RESTAURANT FLOOR PLAN

  7. ROOF TOP PATIO FLOOR PLAN

  8. DESIGN + Inspiration from Japanese Cuisine. Inspiration from the natural environment. • = Fuji Sushi’s colour pallet

  9. TARGET MARKET AGED 18-30 YEARS OLD • Have disposable income • Sushi will appeal to this group as it is a new trend 1. TOURISTS • Looking for a unique experience • Looking for something in close proximity to tourist destination 2. STUDENTS • Food is a social aspect • Looking for cheap but up-scale environment

  10. SWOT ANAYLSIS Strengths: • Roof Top Patio • Live Kitchen • Location • Gluten Free Options Opportunities: Franchising Catering Services Threats: Competition in Area Grocery Store Sushi Sushi Industry Boom/Bust Weaknesses: No Parking Seasonality High-Turnover

  11. SALES/PROMOTIONS INCREASE SALES: • Up-Selling • Wine Knowledge • Monthly Tastings PROMOTIONS: 20% off for locals 10% off for reservations larger than 6 10% off with flyer

  12. MENU WHAT MAKES US UNIQUE Fuji Mountain: (Shrimp, Crabmeat, apple, topped with chopped cucumber) Udon/ Soba Konzelmann Pinot Blanc 2011

  13. SPECIALTY EQUIPEMENT Chopsticks Sushi Boat Bento Box Salvers Sake Glass Japanese Knives Japanese Cruet Set

  14. PURCHASING/STORAGE MAIN STORAGE OBJECTIVES: 1. Food commodities that are delivered must be stored well if they must keep their quality. *Dry storage items,Frozen items, Fresh items* 2. Food is stored mostly because we want to keep it safe and prolong its shelf life. • Dry storage • Refrigerator storage • Freezer storage

  15. PROFIT AND LOSS The percentage of Daily Revenue in one week 100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% Monday Tuesday Wednesday Thursday Friday Saturday Sunday

  16. Total revenue of each month in first year 100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% Oct Nov Dec Jan Feb Mar Apr May June July Aug Sep

  17. FIRST YEAR percentage of each element • Total Revenue cost of sales 30.37% net earning -1.18% 42% lunch revenue 58% cost of other expenses 17.88% dinner revenue cost of labor 52.92%

  18. SECOND YEAR percentage of each element • Total Revenue cost of sales 27.12% net earning 11.61% 45% lunch revenue 55% cost of other expenses 15.69% dinner revenue cost of labor 45.58%

  19. THIRD YEAR percentage of each element • Total Revenue cost of sales 26.50% net earning 20.94% 44% lunch revenue cost of other expenses 13.53% 56% dinner revenue cost of labor 39.03%

  20. The sales and profit in first three years sales&profit 600,000 sales 500,000 profit 400,000 300,000 200,000 100,000 time 0 -10,000 1STyear 2ndyear 3rdyear

  21. JOB CHART Back of House Front of House

  22. TRAINING • Orientation- Will go over company ideals and standards (ex. uniform, SOPS, and health and safety) • On the Job Training- which, will be specific one-on-one training. Shadowing a server. • Will include written menu test after training • Written test on proper service standards 3. Smart Serve Certification- All front of house employees must be certified, who are 18yrs. +

  23. On Behalf of Fuji Sushi Thank You For Your Attention

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