Post on 25-Feb-2016
description
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• Floor Plans and Design• Marketing• Sales and Promotions• Menu• Equipment• Purchasing and Storage• Profit and Loss• Job Chart and Training
VALUESS service
U uniqueness
S sustainability
H hospitality
I integrity
LOCATION5701 Victoria Av. Niagara Falls Ontario. • 5073 square feet• On top of Clifton Hill • Lots of Walk-in Business
KITCHEN FLOOR PLAN
RESTAURANT FLOOR PLAN
ROOF TOP PATIO FLOOR PLAN
DESIGN
Inspiration from the natural environment.
Inspiration from Japanese Cuisine.
+=
Fuji Sushi’s colour pallet
TARGET MARKETAGED 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 destination2. STUDENTS• Food is a social aspect• Looking for cheap but up-scale environment
Strengths:1. Roof Top Patio2. Live Kitchen3. Location4. Gluten Free Options
SWOT ANAYLSIS
Weaknesses:1. No Parking2. Seasonality3. High-
Turnover
Opportunities:1. Franchising2. Catering Services
Threats:1. Competition in Area2. Grocery Store Sushi3. Sushi Industry
Boom/Bust
SALES/PROMOTIONSINCREASE SALES:1. Up-Selling2. Wine Knowledge3. Monthly Tastings
PROMOTIONS:1. 20% off for locals2. 10% off for reservations
larger than 63. 10% off with flyer
MENU
Fuji Mountain:(Shrimp, Crabmeat, apple, topped with chopped cucumber)
Udon/ Soba Konzelmann Pinot Blanc 2011
WHAT MAKES US UNIQUE
SPECIALTY EQUIPEMENT
ChopsticksSushi Boat
Salvers
Bento Box
Sake GlassJapanese Knives
Japanese Cruet Set
PURCHASING/STORAGEMAIN 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
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 LOSS
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
58%
lunch revenue
FIRST YEAR
Total Revenuepercentage of each element
42%
dinner revenue
cost of sales30.37%net earning
-1.18%
cost of labor52.92%
cost of other expenses17.88%
55%
lunch revenue
SECOND YEAR
Total Revenuepercentage of each element
45%
dinner revenue
cost of sales27.12%net earning
11.61%
cost of labor45.58%
cost of other expenses15.69%
56%
lunch revenue
THIRD YEAR
Total Revenuepercentage of each element
44%
dinner revenue
cost of sales26.50%net earning
20.94%
cost of labor39.03%
cost of other expenses13.53%
sales
profit
sales&profit
1ST year 2nd year 3rd year
time
600,000
500,000
400,000
300,000
200,000
100,000
0
-10,000
The sales and profit in first three years
JOB CHART
Executive Chef (x1) $15.00
Full-Time Cook(x2)$13.00
Part-Time Cook (x1)
$11.00
Full-Time Dishwasher (x2)
$10.25
Manager (x1)$15.00
Full-Time Server (x2)
$8.90
Full-Time Hostess (x2)
$10.25
Part-Time Bartender (x2)
$8.90
Full-Time Bartender (x1)
$8.90
Part-Time Server (x4)
$8.90
Back of House Front of House
TRAINING1. Orientation- Will go over company ideals and standards
(ex. uniform, SOPS, and health and safety)
2. 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. +
Thank You For Your Attention
On Behalf of Fuji Sushi