Isma university of applied science business plan

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Since even the most promising projects often collapse due to organizational confusion, investors and banks are also interested in this kind of information. This project aims to create a popular bar of Japanese cuisine.
The interest is that with the exclusion of hot dishes, the profit will not be much less, because Usually in Japanese cuisine they make money on sushi, hot dishes and the alcohol bar. In budget restaurants, about 60% of the income is sushi, 30% is the bar, and only 10% is the rest.
The assortment of sushi bar should include 5-7 types of sushi and rolls. They are prepared from rice (nishihiki, japanese, urututai, or motigome) and seafood (fish, caviar, seaweed, etc.). You also need to know that the main ingredient for sushi and rolls is a special sauce. The taste of the whole dish depends on it. The cost of one serving is quite high and ranges from 20 000 to 30 000 Som (depending on the pricing policy of the place - a restaurant or a bar). Traditional sushi is made from fresh fish. Uzbek analogues of this dish are made from frozen or freshly salted fish.
Equipment is recommended to be purchased from European manufacturers. Moreover, it is better not to save on equipment and kitchen utensils. Domestic products are much inferior in quality to imported ones: knives quickly blunt, oxidize and, therefore, transfer the taste of metal to fish, boards crumble, fish get clogged in them, which leads to decay, and the fish refrigerator is leaking. The minimum set of equipment for the kitchen of a sushi bar consists of 5 types of equipment: a professional rice cooker, a sushi case (a special showcase that keeps sushi from airing), thermoses for storing cooked rice, refrigeration equipment, as well as tools and utensils. Total sushi bar owns fixed assets with an initial value of 50 000 000 Som. Very often, the equipment necessary for a bar is provided by the supplier company (for example, beer) for rent for free, however, provided that you will only contact them for beer. In the sushi bar will be conducted as closely monitoring the quality of products and staff. Weighing of finished dishes and their tasting will be periodically performed. Also, special attention will be paid to the quality of service, speed of execution of orders. Work will be done on creating new dishes, visiting industry forums and conferences for the development of technology.
The success of the institution is determined not only by the quality of the products. An equally important role is played by the level of service. It is the waiters and cooks who can make the institution both hyper-profitable and dump it into a debt hole.
At one time, even informal associations of craftsmen appeared, which supplied employees to institutions and controlled the level of their work. “Now the need for this has disappeared, since there is no personnel problem: it is more difficult to find an experienced hot kitchen worker than a dry-worker,” the restaurateur noted. The staff of the restaurant of Japanese cuisine is rather big: a chef, sushi, waiters, kitchen workers. The key employee of the institution is the chef. The chef has several dryers and a kitchen worker subordinate. The chef sets the quality, level of dishes, displays new products, tracks the popularity of a dish, the mood of the kitchen depends on it, because in most cases it is, he who selects the staff.