Sushi Restaurant Business Plan: Strategy and Implementation

This document presents a comprehensive business plan for launching a sushi restaurant. It highlights the importance of conducting a feasibility study to determine the optimal location and competitive landscape. The plan emphasizes efficient management, including self-management to maximize profits and hiring qualified staff, particularly a skilled chef, to attract and retain customers. Key strategies include quick service delivery, efficient order management, and innovative sushi recipes incorporating new ingredients like jalapenos and sushi croissants to differentiate from competitors. The plan also stresses the significance of securing reliable suppliers for cost-effective, high-quality raw materials. Furthermore, it outlines the importance of excellent customer service, multiple payment options (including cryptocurrencies), and the implementation of a food delivery service with a dedicated mobile application to enhance market reach and customer convenience. The business plan concludes that success hinges on motivated staff, a strategic location, and an appealing restaurant environment.

Running head; SUSHI RESTAURANT. 1
BUSINESS PLAN FOR SUSHI RESTAURANT.
Student’s Name
Professor’s Name
Institution Affiliate
Date.

Sushi business plan. 2
BUSINESS PLAN FOR SUSHI RESTAURANT.
Sushi is a sort of Japanese sustenance that comprises of cooked vinegared rice (dark
colored or white rice) mixed together with various ingredients, this may include fish, seafood,
meat, tropical fruits. It is then served together with soy sauce or ginger depending on your
preference (Liu, & Ding, 2014). It is a solid match for any individual who perhaps has had
experience when it comes to managing a restaurant or any other type of eatery business .the skill
will come in handy when managing the venture (Hsin‐I Feng, 2012 pg. 152).
Operations.
When venturing into a new business, it is always more than just having the right product
to sell or the belief in one's abilities to succeed in that venture. It’s more than vital to have a plan
on how the product would reach its target customers. This can however be achieved by
conducting a feasibility study (Ryu, & Lee, 2017).
This would ideally help since the information obtained from a feasibility study is
extremely relevant as it forms the bases of your business. One is able to choose the right location
where one can easily grow their business either due to the fact that people there love sushi or
maybe because the restaurant is free from a lot of competitors (Hodges, 2015). Based on the
amount of capital invested it’s better to manage the business yourself. This will help in
maximization of profit generated to help grow the restaurant. Another very important aspect of
opening a dinner is having the right chef. Hiring a qualified chef might be expensive but it will
help attract and retain the already existing customers. Hiring the right staff will ensure all types
of logistics happening in the restaurant all work perfectly from the supplier delivering the goods,

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the speed by which customers are served upon arrival at the restaurant. Research shows that a
restaurant which has quick service delivery always beats the odds to succeed.
For efficient management of customers it’s better to implement a system where client’s
orders are placed when arriving at the door .Time management is a key factor to success
especially in the sushi business
Production.
Awareness in the product you are selling or the service you intend to provide is a key
aspect when it comes to success within the industry. A sushi recipe is always the same, there is
no much change on how the sushi is prepared however in my attempt to beat competition I
would infuse some new innovations in my sushi, and this would include jalapenos, sushi
croissants as well as any other proven recipe. Introduction of this new recipes would help me a
lot in dealing with competition, this is because this would improve my customer base, hence
improving the profit made and invest the profit back into the business for a more efficient
service, and therefore, retaining the customers I have already gained (Leisner, et al 2014).
Getting the right supplier is also key in a restaurant business. A supplier who would
deliver quality raw materials needed in the making of the sushi in a timely and cost-effective
way. When the supplier is right the cost of production will always go down this would in return
lower the selling price for my sushi hence more customers because of a cheaper price.
Delivery of quality service is the best way to achieving dominance in the restaurant
business, this is mainly achieved through referrals by satisfied customers. Having great customer
service will involve doing it right from the first time, avoidance of minimal errors and also
incorporation of technology.

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For maximum success, the business should also be open to different modes of payment.
This should range from checks, credit cards, cash and also crypto currencies. This would ensure
that every client is catered for and minimal disappointments are avoided due to petty issues like
mode of payment (Alam, 2018).
Introduction of food delivery within people’s homesteads would ideally help in growing
my restaurant. Development of an application where customers can log in and place their orders
is my next step in ensuring market dominance. The customers would pay for the foods they
ordered once they are delivered in their homesteads.
Conclusively with the right motivation success in the sushi restaurant would be assured
as long as the right staff is hired, the location of the business is right and the business is attractive
in terms of looks and space.

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References.
Alam, M. (2018). Restaurant Order Processing & Management on the Cloud (Doctoral
dissertation, United International University).
Hodges, J. (2015). Restaurant Management System.
Hsin‐I Feng, C. (2012). The tale of sushi: history and regulations. Comprehensive Reviews in
Food Science and Food Safety, 11(2), 205-220.
Leisner, J. J., Lund, T. B., Frandsen, E. A., Andersen, N. B. E., Fredslund, L., Nguyen, V. P., &
Kristiansen, T. (2014). What consumers expect from food control and what they get–A
case study of the microbial quality of sushi bars in Denmark. Food control, 45, 76-80.
Liu, L., & Ding, Y. (2014). Supply chain management risks in a sushi restaurant.
Ryu, K., & Lee, J. S. (2017). Examination of restaurant quality, relationship benefits, and
customer reciprocity from the perspective of relationship marketing investments. Journal
of Hospitality & Tourism Research, 41(1), 66-92.

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