Cadres decide everything of course, well-chosen location and attractive interior easily lure custom

News Business Ideas Automotive Earnings in the Internet Business Ideas for Women Creative Business sou chef Ideas Business Advertising Business Unexpected Beauty and Fashion Health Medicine Real Estate Education unusual products Apparel Entertainment Restaurants and cafes Agriculture Sport Tourism Transport Services Marriage Business plans Secrets of Success Stories Tips and Videos
The rise in popularity of sushi Ukrainian consumers greatly expanded sou chef segment sushi bars in the domestic market catering. sou chef Now there are about 800 points Oriental cuisine. 64% of the market and restaurants sou chef make up the network, 24% - small sushi bars, 12% - Store and transfer land. The main consumers of Japanese food market is people with middle and high-income aged 15 to 35 years (according LLC "Sushi House Ukraine").
Love of land costs loosens According to experts, the popularity sou chef eastern cuisine is not lost, even if prices are rising. After the disaster that befell Japan, Japanese food products rose significantly. "After the tragic events in Japan, the price of one kilogram of production increased sou chef by forty hryvnia. Previously, they raised no more than five hryvnia sou chef - says Natalya Skripnichenko, CEO restaurant Japanese and Thai cuisine" Sakurakayi. "And the situation in Japan - not the only reason. Because most Japanese food products delivered from abroad, the cost of production affect not only the producer price, but many other factors, duties, transportation fees, examination etc.
"If we talk about the rise of Japanese products in general, it is proportional to the general trend increase in food prices in Ukraine and around the world - the chief of regional sales department of" Sushi House Ukraine "Anton Starikov. - Rising Japanese products kitchen usually has a negative impact on sales. But consumers are aware that prices are rising food in principle, not just the products of Japanese or Oriental cuisine. So Oriental dishes supporters continue to visit Japanese restaurants and sushi bars. " Sushi Bars - business, which is characterized by seasonality. In summer the number of their visitors inevitably sou chef decreases. And the reason is no longer a price change or even drop, and that traditional institutions sou chef such regulars go on vacation.
Sushi next to the house before opening his own sushi bar, have a good think about its location. When you open a new facility near the long oblyubovanym customers like it, especially if the latter belongs to a large network, then we can hardly expect lower profits. Unless you will have exclusive marketing concept, which, remember, requires considerable investment. It is necessary sou chef to take into account competition and look for a place where it is negligible or non-existent. In the capital there is only competition in business centers, while in residential areas is a shortage of good Japanese food establishments. Opening sushi bar in the field of active cluster offices dangerous not only possible competition. You have to be prepared that visitors will only appear in your day (lunch or business lunch), while in the evening can bet your naughty. If you discover a sushi bar in a residential area, and then in the evening and during the day you will have enough customers.
Tasty and cozy If you have already picked the best option sou chef location sou chef of the future facility - think about how it will look within. Interior - is the first thing that draws attention to the client by going to the room. Therefore we must take care of the fact that he was not crowded and colors mood lifted. The colors should be soft, and the institution - spacious, calculated an average of 70 seats. Its area can range from 100 to 300 square meters.
Cadres decide everything of course, well-chosen location and attractive interior easily lure customers to your establishment. But to their visits sou chef were not disposable, should provide even and pleasant atmosphere. But it does not create a design without music or even interesting given food. The mood of people do. On how competently you pick staff attendance sou chef depends sushi bar, and its profits. After a good specialist sou chef and behave is friendly, and the quality of food trace.
The team is the best sushi bar to look through a friend. "You can give job postings, but then newcomer has to undergo training, show in fact that he is able. If sushyst chef or recommend someone who this person has worked very well proven, then you can be more confident in resulting future cooperation "- says CEO restaurant" Sakurakayi "Natalia Skripnichenko.
The most important person in the sushi bar - a chef. It creates the menu and it determines whether the dishes are delicious whether demand for them. There is an opinion that it is better to have a Ukrainian chef because