A little under two months away from the opening of Standing Sushi Bar.
It’s time to take stock of the progress made. My gut feel is that I should be much further along, but hey, like anything else in life it’s time pressure that will force things to get done!
Chef: Main chef hired. At least 2 other full-time chefs needed. Anyone have any recommendations? One of them needs to be able to take a whole fish and transform it into the wonder that becomes sushi.
Front-of-House Staff: Manager hired. Need at least 3 more wait staff / cashier folks.
Menu: Near final. Complete enough to determine what equipment is needed. Tofurkey did not make the cut.
Restaurant & Kitchen layout: Concept and draft is finished. Need to meet with contractors and get their input on what is realistic.
Interior design: Still reviewing ideas. Waaaaaaay behind.
Logo: Thank you for all the input on the logo! I think I’m going to wait to see what our interior will look like and also finalize the ambience we are going for before revisiting the logo design.
Suppliers: In touch with a few fish and vegetable suppliers.
Kitchen equipment: Have done pricing and know where I will buy the majority of the equipment from.
Marketing plan: Say what? This place will sell itself! Ok, just kidding. I’ve got tentative roll-out plans and campaigns. However I do believe the concept and location require less marketing than a “destination” restaurant located outside of the central business district.
Entry filed under: Starting-up.