How to Start and Operate Sushi Bar
The process of setting up a Shizen Sushi Bar in your store is quite simple, and it only takes about 4-6 weeks to get your sushi bar fully operational. Shizen Sushi provides a trained sushi chef for your in-store sushi bar.
Best Sushi-Bar Location in Your Store
Generally, the ideal spot for the sushi bar is the deli section. Since the sushi is prepared fresh daily as a “ready to eat” product, it sells best when located with other similar products. You may want to begin with giving the sushi bar four feet (4’) of space in your deli before purchasing a freestanding sushi bar. If the deli section in your store is not available, any ready-to-eat products area is second choice. In some stores where a ready-to-eat products location is simply not available, the sushi bar is located in the seafood or meat section as a last choice. Regardless of the location, the sushi chef should be situated behind the sushi display so that he or she can easily offer samples and talk with customers.
Necessary Space for Sushi-Bar
The following physical space requirements are based on $2,000~$3,000/week sales.
Front of sushi cooking area Sushi Display:
- In a refrigerated case (4ft with 2 or 3 shelves)
- Preparation Table: 6fts (directly behind the sushi case)
- Refrigeration in deli area near prep table: (2ft x 2ft x 4ft 3shelves)
Back of prep area
- Walk-in Cooler: (2 ft x 6 ft x 6 ft 3 shelves)
- Walk-in Freezer Space: (2 ft x 6 ft 3 shelves)
- Dry Storage: (4 ft x 6 ft 3shelves)
Display & Sign
To attract customers, we provide a Banner/D-board to be placed at the front of the store (we provide the signage).
Visible sushi ad display at store front in entrance and/or placed above sushi display itself.
- Available Signage:
- Two-sided self-standing sign: 36” x 24”
- Magnetic sign: 5” x 36”
- Hanging sign: 18” x 36”
- Banner: 33” x 6’
How Benefits Your Store
Your store does not pay for labor or insurance involved with operating the sushi bar. Copies of insurance policies will be sent to your store. Additionally, your store does not pay for inventory used in preparation of sushi, and it is also not responsible for any waste (sushi has a very short shelf life).
The sales goal for a successful sushi bar is $2,000 per week. If sales are below $2,000, it is difficult for the sushi chef to make a living, and your store doesn’t receive adequate profits. In the event that this would happen after the sushi bar has been in operation for several months, we would close the sushi bar. At this point, you would be responsible for nothing except the 80% of sushi sales that were earned prior to closing.
