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 ID: 394542
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Slide1
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 XiSlide2
Table of Contents:
Introduction
- mission, values, and locationFloor Plans and DesignMarketingSales and PromotionsMenuEquipmentPurchasing and StorageProfit and Loss
Job Chart and TrainingSlide3
VALUES
S
serviceU uniquenessS sustainability
H hospitality
I
integrity Slide4
LOCATION
5701 Victoria Av. Niagara Falls Ontario.
5073 square feetOn top of Clifton Hill Lots of Walk-in BusinessSlide5
KITCHEN FLOOR PLANSlide6
RESTAURANT FLOOR PLANSlide7
ROOF TOP PATIO FLOOR PLANSlide8
DESIGN
Inspiration from the natural environment
.
Inspiration from Japanese Cuisine.
+
=
Fuji Sushi’s
colour palletSlide9
TARGET MARKET
AGED 18-30 YEARS OLDHave disposable incomeSushi will appeal to this group as it is a new trend1. TOURISTS
Looking for a unique experienceLooking for something in close proximity to tourist destination2. STUDENTSFood is a social aspectLooking for cheap but up-scale environmentSlide10
Strengths:
Roof Top PatioLive KitchenLocation
Gluten Free OptionsSWOT ANAYLSIS
Weaknesses:
No Parking
Seasonality
High-Turnover
Opportunities:
Franchising
Catering Services
Threats:
Competition in Area
Grocery Store Sushi
Sushi Industry Boom/BustSlide11
SALES/PROMOTIONS
INCREASE SALES:Up-SellingWine Knowledge
Monthly Tastings
PROMOTIONS:
20% off for locals
10% off for reservations larger than 6
10% off with flyerSlide12
MENU
Fuji Mountain:(Shrimp, Crabmeat, apple, topped with chopped cucumber)
Udon/ Soba Konzelmann Pinot Blanc 2011
WHAT MAKES US UNIQUESlide13
SPECIALTY EQUIPEMENT
Chopsticks
Sushi Boat
Salvers
Bento Box
Sake Glass
Japanese
K
nives
Japanese Cruet SetSlide14
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
storageSlide15
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
100%
90%
80%
70%
60%
50%
40%
30%
20%
10%
0
%
The percentage of Daily Revenue in
one week
PROFIT AND LOSSSlide16
Oct Nov Dec Jan Feb Mar Apr May June July Aug Sep
100%
90%
80%
70%
60%
50%
40%
30%
20%
10%
0
%
Total revenue of each month in first year
Slide17
58%
lunch revenue
FIRST YEAR
Total Revenue
percentage of each element
42%
dinner revenue
cost of sales
30.37%
net earning
-1.18%
cost of labor
52.92%
cost of other
expenses
17.88%Slide18
55%
lunch revenue
SECOND YEAR
Total Revenue
percentage of each element
45%
dinner revenue
cost of sales
27.12%
net earning
11.61%
cost of labor
45.58%
cost of other
expenses
15.69%Slide19
56%
lunch revenue
THIRD YEAR
Total Revenue
percentage of each element
44%
dinner revenue
cost of sales
26.50%
net earning
20.94%
cost of labor
39.03%
cost of other
expenses
13.53%Slide20
sales
profit
sales&profit
1
ST
year
2
nd
year
3
rd
year
time
600,000
500,000
400,000
300,000
200,000
100,000
0
-10,000
The sales and profit in first three yearsSlide21
JOB CHART
Back of House
Front of HouseSlide22
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 standards3. Smart Serve Certification
- All front of house employees must be certified, who are 18yrs. +
Slide23
Thank You For Your
A
ttention
On Behalf of Fuji Sushi