Posts filed under ‘General’

Blog moving to

Dear lovely followers of this blog.  We are moving!  After two years of utilizing the hosting services, I’ve decided to move the blog to our own domain. Please update your links and feeds to our new blog located at

Thank you for staying with us!  The sushi adventure continues and is on the cusp of getting a lot bigger.


November 21, 2011 at 5:29 pm Leave a comment

Night Festival 2011

Voyage Night Festival 2011 is taking place this weekend in the Bras Basah area. It’s a collection of exhibits, performances, and installations being held on the museum grounds as well as the SMU campus.  I believe admission to the museums (SAM at 8Q, Singapore Art Museum, National Museum, Peranakan Museum) are free during this period.

Standing Sushi Bar at 8QSAM will also be open until midnight on August 26 and 27 as well as September 2 and 3.  Come get a little culture!

August 26, 2011 at 7:16 am 4 comments

Standing Sushi Bar in the blogosphere

I use to keep on top of what folks are saying about Standing Sushi Bar.  It’s a great tool to find out what people are thinking and how their experience at the restaurant was.  Plus it’s simple to use; I just type in “Standing Sushi Bar” (including the quotes) and if anyone has written about the restaurant, I’ll see it.  Plus they include a date filter so I can see which our the newest entries.

Here are some recent reviews:

Sparklette – “Standing Sushi Bar‘s high quality, fresh and affordable Japanese food has stood the test of time, the standard remaining consistent over repeat visits to the different outlets.”

爱makan – “Attentive and prompt service, easeful atmosphere, economical sets menu and gratifying grubs. Tell me who in the right mind won’t be back for more?”

My World – “If you are looking for somewhere to eat fantasticly fresh seafood, this is the place to go.”

Blurting – “We also ordered fried Yakiudon which was one of the best I’ve ever had… just when I thought dinner was over, a mixed sushi platter was served. The sushi was good – fresh fish with small amount of rice underneath. The California roll was delicious.”

July 26, 2011 at 10:17 am 2 comments

What’s cookin’ at the sushi bar

Hello dear little sushi blog.  I feel like I’ve neglected you.  What can I say, it has been busy times.  We have been undergoing a lot of change at Standing Sushi Bar.  New menus, new chefs, new ideas.  Multiply it all times 2 since the two branches are essentially different restaurants.

I won’t sugarcoat; things are currently difficult.  Just as the Marina Bay Link Mall branch was clawing its way to success, the flurry of recent news about Japan has affected it again.  The 8 Queen Street location is still hurting from when the Japan incident first happened in March.


Since business is a little slow I have been thinking about how to bring in more customers, especially to the 8 Queen Street location.  Two things I considered were price point and ease of getting the food.  Certainly lowering the price should broaden the customer base and making the ordering process less intimidating should help.  That was the reasoning behind the introduction of the sets during dinner and lowering the starting price to 13 SGD.

I’ve also been thinking about the awareness of the restaurant. Standing Sushi Bar has been in the news and major publications on a regular basis, so I feel like people have at least heard the name.  However awareness of the name is very different from an understanding of what we offer and why a diner should come in. That is something I need to work on – hammering it into people’s minds that we have high-quality food at a very affordable price and one of the largest sake selections in Singapore.

One tiring yet interesting activity that I did recently was putting flyers on the door of every HDB flat in the Queen street area.  Door-to-door walking, I felt like an MP making their rounds.  I used to really dislike flyers but I have to admit that for reaching out to people directly around you, flyers are effective.  And have you met the folks that potter around at home in the middle of a weekday?  Quirky and welcoming.  I was worried they would mistake me for a loan shark runner splashing paint on their door; I was surprised that some people would come to the door and take the flyer and then chat with me about the restaurant.

The next thing I want to focus on is getting the sake bar started.  Currently people are in the dining section but the bar area is under-utilized.  One issue is that we close early at 8 Queen Street; a drinking spot needs to be open later.  Chicken & egg – if there is no one drinking at the bar, do I want to keep it open late?  Or do I need to keep it open late in order to get people to start drinking at the bar?


Those appetizers above go quite well with sake, by the way!

Over at Marina Bay Link Mall we’re also revamping the menu, particularly for dinner.  We need to add more cooked food… the tricky thing is that the open kitchen there is very small and we have to ensure that we don’t smoke out the restaurant.

Finally (thank you Li-En and Sufen who have helped brainstorm this) we are working on starting a delivery service for the Marina Bay Financial Centre, One Raffles Quay, and One Marina Boulevard buildings.  Hopefully I can get that running soon.

June 22, 2011 at 6:10 am 1 comment

How a small Singapore business is impacted by what’s happening in Japan

Let me start by saying that what happened / is happening in Japan is a tragedy. The impact outside of Japan is never going to compare what the people are going through there.  We all understand that and hopefully are helping in any way that we can.

This entry is about how what’s happening in Japan has affected my local Singapore restaurant.

Customers are worried about food from Japan. There is a fear that food has been exposed to the radiation that is leaking from the Fukushima reactors. Regardless whether a restaurant is actually getting its food from Japan, the “mass” are lumping anything associated with Japanese food as potentially dangerous.

Our sales have dropped by half.  From what I’ve heard, many Japanese restaurants are experiencing the same.  Despite daily checks by the Agri-Food & Veterinary Authority of Singapore and the minimized usage of food from Japan, people are still scared.  I can kind of understand it.

These are some of the thoughts I’ve had the past week:

  • Food supply. We used to get a lot of our fish and ingredients from Japan. Now we’re faced with a situation where people don’t want to eat food from Japan. Do I immediately stop serving food from there?  Even though it’s still deemed safe?
    • What I’ve decided – I was very worried about screwing over our suppliers who are providing food from Japan; we’ve been buying things from them for over a year and I’m sure they’re just as worried as I am about the situation. However this is a business and I can’t keep buying ingredients that no one will want to eat.  Instead, we contacted the suppliers to see what foodstuffs they had on hand which originated before the quake. For the items that we could stockpile (i.e. freeze and keep), we bought as much as possible. It’s a small gesture but hopefully it helps the suppliers have a little breathing room as they figure out what to do next.
    • For everything we can’t stockpile, we have switched to non-Japan items.
  • Communication – I feel weird about broadcasting “No food from Japan served here!”  I feel that’s simply feeding the irrational fear which is preventing people from eating at Japanese restaurants.  At the same time, I recognize that however irrational a fear may be, if a large amount of the population is feeling it, I better address it.  This blog entry is kind of an attempt at that.  A weak one, admittedly.
  • Former staff – Kawa-san and some close friends of mine that have helped with the sushi bar are living in Japan. We (here in S’pore) were all worried about how they were coping. It was also interesting and really nice to see customers ask us about how they were doing.
  • Fundraising for Japan – I’m thinking of how SSB can do more. I think it’s so, so, so good of restaurants such as Inagiku, Kuriya, and others pledging to donate part of their sales towards helping Japan. I wish I could do the same with SSB but fact-of-the-matter is we’re just not in a financial position where we can do it. I am brainstorming if we can do a special event to help raise money rather than a straight percentage of sales. That might be more feasible. In the meanwhile we have collection tins from the Japanese Association (which will be donated to the Red Cross) at each of our outlets.  FYI here is a list of organizations that one can contribute to towards helping Japan.
  • Staffing – Finally last month we hired enough people to be at full strength for each restaurant. Yet now the restaurants are much less busy. I guess this is a good time for a lot of the staff to finally take some days off – when we were short-handed many of them were working crazy hours.
  • Future – The tragedy in Japan is going to have long-term impact. Supplier prices are going to go up, the amount of customers dining may drop, and who knows what other news might come out of Japan.

March 21, 2011 at 11:36 pm Leave a comment

Action items

During this trip away, there was a lot of time to think about what could be done to improve the sushi bar. 40 hours of sitting still on an airplane forces the brain to wander.

Quick list of what I will be working on:

  • Loyalty cards – this has always been on the “to-do” list, but I originally wanted to do something much greater.  Some type of loyalty program that analyzes what each customer is ordering and personalizes the benefits that they would get from repeated visits. Alas this would have involved a complicated computer system so it will have to go on the back burner for now.  Instead I should just do a straightforward card with rewards every few steps of the way.
  • Set Menus – When I spoke at last year, one of the points I made was that customers are “lazy.” (I say this with love!) They get overwhelmed with the number of choices on the menu.  What I plan to do is create multi-course set menus that are separate from our main menu listing.  Hopefully that eases the burden of choice.
  • Search Engine Optimization – Well, I’ve been working on this already. If you type in “sushi singapore” or “singapore sushi” we show up on the first page in Google. Only the second page on Bing (come on Microsoft!!). This is important as it’s one of the top ways people will discover the restaurant.
  • Deeper cost analysis – I need to get a more accurate view of how much each item we sell costs. Everything is fluctuating and with the crisis in Japan I’m sure our suppliers will be increasing their prices.  With deeper analysis I can see which items I can absorb the increase on and which ones will unfortunately have to be increased.
  • Marketing – Ultimately I need to get people into the restaurants.  I feel we have a good base of regulars but I need to figure out how to reach all the folks in Singapore that haven’t tried us out yet.  I do not believe the group-purchasing deals are the solution.
    I also need to get over this jet lag and sleep properly.

March 16, 2011 at 7:33 am 2 comments

Check-in and review

It has been awhile since I’ve updated. Travels to Taiwan, Japan, the US, and elsewhere have left me feeling loopy and while I wish I was one of those people that can be productive on the road, I’m the type to watch movies for the whole flight.

The sushi bar is going through exciting times. More about that later. I wanted to do a “status report” for myself. Currently in my main corporate job, we’re going through the annual review process.  Since Standing Sushi Bar has been open since August 19, I thought it’d be fitting to review what has happened.

I don’t think I made a list of goals (at least not on paper) when the restaurant first opened, so these are just areas I’m thinking about at the moment.

Customer Interaction

My idea was to create a sushi bar where the diners and the chefs get to know each other.  This would lead to personalized sushi (i.e. the chef knows if you prefer less rice, enjoy a certain fish, etc.) and an opportunity for the diner to learn about new types of sushi based on recommendations from the chef or staff.

Grade: B
For the folks that dine regularly and speak with Roy, the interaction and experience is great. We could do a better job at connecting with the first-time customers and the lunch crowd.  The latter is difficult because it’s fast-paced and noisy but there are certainly opportunities.

Food Quality / Reputation

Sushi is a mainstream, popular dish in Singapore. However the quality range is limited. You either get the conveyor belt sushi which is priced cheap or for consistently high quality you have to pay a bomb at the top restaurants. I felt there was opportunity to offer the high-quality sushi at prices closer to those of the conveyor belt sushi chains – making up the cost difference with the volume of Raffles Place.

Grade: A
In the F&B industry there’s a notion that goes, “If only 1 out of 10 customers complain, you’re doing a fantastic job.” Thank goodness our complaints are less than that since I have a meltdown when I receive one. I put on my Sherlock Holmes cap and start grilling the team about what may have happened. Handling complaints in that manner isn’t productive.

I’m glad that our compliments far outnumber complaints. I’m also happy that the food reviews (8 Days, New Paper, My Paper, etc.) were positive.  I also think the community votes for Top 10 Sushi and Top 10 Sashimi on Hungrygowhere are also a testament to Standing Sushi Bar’s quality.


I wanted a casual, friendly, welcoming place – and the service team play a big part of that.  This might sound like one of the most-obvious statements ever but guess what, good service is hard!

Grade: C+
There are two issues.  One – we’re frequently understaffed. I think there was one week when we were at full strength. Ah, what glorious short-lived relief. The bigger issue is #2 – minimal training program. I think the folks working at Standing Sushi Bar are great, but basically I’ve been relying on their initiative and thinking to handle service issues.  That’s generally fine but providing training and coaching would make our service even better. Further training on the menu items, specific points of service, etc.

Outreach / Marketing / Awareness

Basically – has the target customer base heard about Standing Sushi Bar and do they think about the restaurant in a positive way?

Grade: B-
I’ve done what I’m comfortable with and enjoy – using the internet. We’ve got our Facebook fan page, Twitter account, website, and this blog. That has definitely resulted in general awareness about the restaurant and has been a great channel for feedback and interaction.

But is it really hitting the eyeballs of the target customer base? Remember – Standing Sushi Bar sits in the heart of Raffles Place.  Our bread and butter diner is the PMEB working in the nearby vicinity (within 2 square blocks), of which a good amount are lawyers and finance industry types. Many of whom are barred from using social networking websites in their office.

There’s definitely room for improvement. Flyer distribution, targeted promotions, partnerships with other commercial entities that hit the right customer base… those are a few things I can think of off the top of my head.

The jet lag is kicking in now and my head is going foggy, so that’s all for today! Anyone have suggestions on other categories to review the restaurant on?

June 28, 2010 at 1:45 am 3 comments

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Standing Sushi Bar

Join us at our branches in Singapore's fast-paced Raffles Place business district or unwind in our flagship branch located in the Bras Basah Arts & Historic neighborhood. High-quality, healthy, affordable dining. Open at Marina Bay Link Mall and 8 Queen Street!


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