1 / 23

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

bette
Télécharger la présentation

FUJI SUSHI

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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

More Related