Salmon in a sushi bar
Salmon is by far the most popular fish at Standing Sushi Bar.
We get our salmon from Norway. The shutdown of European airspace the last two weeks wreaked havoc with our salmon supply. Last week we tried out a different supplier and based on customer feedback and my opinion, I decided that the salmon didn’t meet the restaurant’s standards.
So this week we have no salmon until Thursday.
The impact of this decision is slugging me in the wallet. Most of our takeaway sets were centered around salmon and our dine-in customers ordered salmon furiously. Since we don’t have the fish, our takeaway and dine-in sales have plummeted.
I’ve made the decision already on the salmon so this is an academic exercise:
Should we have continued offering salmon from a different supplier? Trade-off of short-term gain (money / sales) versus long-term (reputation / quality).
Entry filed under: Miscellaneous.