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