Owning a restaurant can be very tough — there is heavy competition, everyone wants something different, and one mistake can ruin a reputation. Indeed, one of the hardest types of restaurants to run is a sushi restaurant. On average, sushi chefs spend 5-10 years training, and there is high maintenance — sushi chefs sharpen their specialty knives everyday. However, there are actually only a few pillars that mark a great restaurant, and once they are mastered, it is easy to build up a successful business, menu, reputation, and clientele. Check them out here:
Quality Ingredients
This is extremely pertinent for restaurants that specialize in fresh seafood or fine sushi restaurants. Quality ingredients might as well be synonymous with fresh ingredients, and the best way to get truly fresh ingredients is to source your menu items from local distributors. It’ll be a great way to help your community, too! Give your guests a real taste of some authentic, local cuisine.
Menu Options
People like to choose what they want to eat, and especially appreciate a variety of options if they have dietary restrictions. Try to accommodate for all sorts of tastes in your menu. Seafood restaurants with a large amount of options tend to do the best — think about the many different types of seafood appetizers, food and entertainment one is offered at a unique restaurant.
Creativity and Innovation
Speaking of options, why not try to get creative? People will be excited by the unique options and ideas you come up with, and are much more likely to recommend your restaurant to their friends. Luckily, the medium of sushi allows for infinite creative pairings and flavor combinations. Don’t be afraid to try fusion recipes and more in order to really cultivate your reputation as a delicious and unique restaurant.
Patrons of your restaurant appreciate any demonstration that shows them that you care deeply about their experience at their establishment. There are about 16,000 sushi restaurants outside of Japan — how will you set yourself apart from the rest?
