...STUDENT MARKETING PLAN FOR “CALIFORNIA ROLL-THRU” Table of Contents Page 1.0 Executive Summary………………………………………………………………………….4 • Products and Services……………………………………………………………………..4 • The Financing……………………………………………………………………………..4 • Management Team………………………………………………………………………...4 • Sales Forecasts……………………………………………………………………….........5 • Expansion Plan…………………………………………………………………………….5 2.0 Strategic Focus and Plan…………………………………………………………………….6 • Mission Statement………………………………………………………………………...6 • Goals………………………………………………………………………………………6 • Competitive Advantage…………………………………………………………………...7 3. Situational Analysis………………………………………………………………………….7 • Market Summary …………………………………………………………………………7 • Market Demographics……………………………………………………………………..8 • SWOT Analysis…………………………………………………………………………...9 • Industry Analysis………………………………………………………………………...10 • Competitor Analysis……………………………………………………………………..11 • Company Analysis……………………………………………………………………….12 • Customer Analysis……………………………………………………………………….13 4. Market-Product Focus……………………………………………………………………..13 • Marketing Objective……………………………………………………………………..14 • Marketing Strategies……………………………………………………………………..14 • Market-Product Grid……………………………………………………………………..14 • Target Market…………………………………………………………………………….16 • Points of Difference…………………………………………………………………...…16 • Positioning……………………………………………………………………………….17 5. Marketing Program………………………………………………………………………...
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...My Experience at Konomi For my ethnic restaurant paper I chose to go to a restaurant called Konomi. Konomi is a Japanese restaurant located in Coralville that is known for its sushi and teppanyaki-style food. For as long as I can remember, Chinese and Japanese foods have been my favorite thing in the world to eat. I love the taste of teriyaki sauce and enjoy sushi, so when it came down to choosing what type of ethnic food to eat for this essay I immediately went searching for a unique Japanese or Chinese restaurant. After a little bit of research online, I found that Konomi had the best reviews in the area so I went to their website and checked out their menu to make sure it seemed ethnic. Along with having a long list of sushi, Konomi has the option of preparing your food teppanyaki style. This means that the food is cooked in front of your table on a hot iron plate by a Japanese chef. I figured that watching the chef’s techniques for preparing the food could be a valuable tool in searching for ethnicity so I decided that I would go to Konomi. Taking a look at what the menu had to offer was my first step at uncovering what made this restaurant ethnic or authentic. As I pulled up the menu online, I looked for clues as to what categorized this menu as ethnic compared to restaurants in the area. The first thing I saw on the menu was the drink section. This page was a collection of various types of sake drinks such as “Sho Chiku Bai Ginjo” along with Japanese beers. I honestly...
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...2013 – 2014 1 MAKOTO DIY SUSHI JAPANESE RESTAURANT ICMB 493 DIRECTED RESEARCH 5180385 Phupisit Smittinet 5280077 Sarinpat Jiraphongchaijul 5280089 Napat Punvawuthikrai 5280801 Pichaya Unchuleepradit 5280883 Tanasak Visessintop TABLE OF CONTENTS Page 6-7 8 9 10 10-11 11-14 15 15 17 18-22 18 18-19 19-22 23-24 25-29 25 26-29 30 31 32 33-34 35 35-36 36 37 38 39 40 41 42 43 I. Executive Summary EXECUTIVE SUMMARY II. General Description 2.1 COMPANY OVERVIEW 2.2 STRATEGIC PLAINNING 2.3 TRIPPLE BOTTOM LINE 2.4 CUSTOMER BENEFITS 2.5 STRENGTHS AND CORE COMPETENCIES 2.6 BUSINESS MODEL III. Market Plans 3.1 MARKET AUDIT a. MARKET SIZE AND MARKET SHARE b. MARKET TRENDS AND OPPORTUNITIES c. MARKET ENVIRONMENTAL ANALYSIS 3.2 SWOT ANALYSIS 3.3 MARKETING STRATEGIES a. TARGET MARKETS b. MARKETING MIX (4PS) 3.4 MARKETING IMPLEMENTATION 3.5 EVALUATION AND CONTROL IV. Operational Plans 4.1 LOCATION 4.2 LEGAL ENVIRONMENT 4.3 PERSONNEL 4.4 INVENTORY 4.5 SUPPLIERS V. Management and Organization ORGANIZATIONAL CHART a. JOB DESCRIPTION b. RESPONSIBILITIES MAPPING VI. Startup Expenses STARTUP EXPENSES TABLE OF CONTENTS 44 45-46 47 48 49 50-52 VII. Financial Plans 6.1 TWELVE-MONTH...
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...First week in my OJT May 25 Friday Our on-the job training in Tempura Japanese Restaurant took-off with a brief orientation with the store manager. First, the trainees were introduced to the whole staff, followed by a tour inside the store premises-from the dining area, then to the bar and finally in the kitchen. During this tour, the manager gave us a few ideas on how it works and we have our first glimpse on how the restaurant operates. After that activity, he/she gave us our first on-site post: the entrance. We’re instructed to stay there and open the door for the guests. He/She also reminded us that it’s a must to greet the incoming guests with “Yokoso , Ma’am/ Sir” while outgoing customers must hear the words “Doumo arigatou gozaimasu”. May 26 Saturday On our second day on Tempura, the staff taught us the standard position for serving. At the end of this activity, we were expected to learn the basic steps on how to serve the guests efficiently, have an adequate proficiency about the menu including the right pronunciation for each dish. A staff also made a demonstration on table-setting. In this task, the demonstrator specifically pointed-out that the table was set in a specific manner that follows a strict standard.After the activity, we were instructed to go back to our first designated post and usher the guests. May 27 Sunday After two days of warming-up on our new environment, the trainees were able to catch up on the life in Tempura. Day 3 is an exciting day because...
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...How Sushi went Global Google in Asia | | [Type the document subtitle] | | Humber College | [Pick the date] | 寿司 寿司 | Sushi Summary Every country has created something which went has gone global. Some creations are sports, food, clothing, etc. Sushi is the creation of Tokyo Japan which has gone global shortly after its creation and is known as a big dish in the USA. Japan has been known since the 1970’s of making healthy dishes and for its food design. Another factor in why sushi went global is the marketing of its product in cuisines and all sorts of various sushi dishes. Everything is about trade, one country has oil, one country has vegetables and etc, and in order for other countries to obtain these resources they need to trade, so in this case, Japan Is the world’s primary market for fresh tuna for sushi. Sushi has gone global with some countries involved such as New England for its Bluefin, which was traded to Tokyo and Spain for capturing its fish from their nets. Many countries and local farms have developed this global mechanism for sushi which has made it so popular and delicious product for consumers. How did Sushi become Global? Like some cuisines in Japan, the sushi incorporated many foreign influences. The history of sushi is much like the food itself simple, adaptable enough to satisfy consumer budgets ranging from fast-food to stratospheric levels. We can trace sushi's origin back to the 4th century in Southeast Asia. As...
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...ESSAY Imagine we are walking on a crowded street in Japan; we could hardly differentiate a Japanese passerby from a Chinese passerby. An obvious reason fact for this is that both Japan and China mainland are within the same geographical area in which they are very much influenced by each other on their living lifestyles. Another reason for that is because Japanese and Chinese were interrelated in their history. In the first centuries A.D based on the Julian calendar, Japanese imported ranges of sources of ideas, production techniques and sets of material from China mainland. Stearns (2000) –‘Thus, the Japanese developed a very unique civilization from a blend of their own culture and a selective importation and conscious refashioning of the Chinese influences.’ The selecting and blending process of these two types of culture had thus resulted in the existence of both similarities and differences between them. Both Japanese and Chinese have identical features in their lifestyle, but they are very much differentiated in their diet as well as clothing. Since Japanese and Chinese are Asians, they inherited some similarities in their lifestyle in the aspect of collectivism, high-context culture and also high-power-distance which are believed to have an impact on communication as mentioned by Devito (2005). As a matter of fact, Japanese and Chinese, both practice the concept of collectivism, which can be said as a group work. Collectivism emphasizes on group goals, and success is...
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...certain understanding in recruitment and selection processes, legal and ethical issues, building successful teams, styles and impact of leadership, performance monitoring and assessment. Furthermore for better understanding the key details related to above mentioned topics I have chosen Yo! Sushi Company to investigate. Background of the company Founded in 1997, YO! Sushi brought the concept of a Japanese ‘kaiten’ sushi bar that delivered food to customers via a conveyor belt travelling 8cm per second to the masses, and became the original and most famous sushi brand in the UK. By 2001, YO! Sushi was the market leader in sushi restaurants and (we like to think!) inspired supermarkets to start selling packaged sushi to the Great British Public, allowing people in areas where YO! Sushi restaurants hadn’t arrived yet to take their first steps in discovering how tasty and healthy sushi can be. For the past 11 years YO! Sushi has been led by the CEO, Robin Rowland and with the help of their leadership team, they have grown from a London-only sushi brand to an international iconic success with over 60 restaurants worldwide. YO! Sushi is privately owned by Quilvest and the YO! Sushi senior management team in the UK. Task 1. Recruitment, Selection and Retention Procedures For the purpose...
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...Kimono The first thing that comes to mind when thinking of Japanese clothing is the Kimono . kimono is a type of traditional Japanese clothing that consists of layers of robes made of silk or satin. This traditional outfit is one of the most recognizable parts of Japanese culture. The Kimono have a particular meaning and are wore to different events or occasions.There are many types of kimono such as :Furisode, Tomesode, Yukata,... Food Sushi : Sushi is the most famous Japanese dish of Japan. It consists of cooked vinegared rice combined with other ingredients like seafood, vegetables and sometimes tropical fruits. There are many different types of sushi. Some popular ones are: Nigiri - sushi rice and fresh fish , Gunkan – seaweed and cavier , Temaki – hand rolled sushi,.... Ramen: Ramen is a noodle soup dish that was originally imported from China and has become one of the most popular dishes in Japan in recent decades. Ramen are inexpensive and widely available. Ramen restaurants, or ramen-ya, can be found in virtually every corner of the country. Flower Cherry blossoms are Japan's national flowers. The cherry blossom trees are known as "Sakura" in Japanese. The “Sakura” trees in Japan are highly appreciated. It is a symbol of simplicity, spring and innocence. ENDINGS That completes our presentation. To sum up, there are six specialty of Japan: geisha, comics and anime, Japanese’s character, kimono, food and flower . If you have a chance, you should visit Japan...
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...California $4.95 Crab Stick, Avocado, and Cucumber. California Salad $5.45 Crab Salad, Avocado, and Cucumber. Crunchy $7.95 Crab Stick, Cream Cheese, Avocado, Cucumber, Jalapeno, Crunch Batter, and Fried Onion. Crunchy California $5.95 Crab Stick, Avocado, Cucumber, and Fried Onion. Dragon $8.95 Crab Stick, Cucumber, Avocado, Topped with Shrimp or Eel. Jersey Roll $8.95 Tempura Shrimp, Crab Stick, Avocado, Cucumber, Crunch Batter, and Fried onion. New York $7.95 Crab Salad, Kani Crab, Cucumber, Avocado, and Fried onion. Philly $5.95 Crab Stick, Cream Cheese, and Avocado. Samurai Roll $8.95 Tempura Shrimp, Crab Stick, Crab Salad, Carrot, Avocado, and Spicy Mayo Sauce. Shaggy Dog$8.95 Tempura Shrimp, Crab Salad, Crab Stick, Crunch Batter, and Fried Onion. Smoked Salmon $6.95 Smoked Salmon, Cream Cheese, and Avocado. Spicy California $5.45 Crab Stick, Avocado, Cucumber, Spicy Mayo Sauce, Sriracha Sauce, and Shichimi. Spicy Shrimp $6.95 Spicy Shrimp Salad, Avocado, Cucumber, and Shichimi. Spring Roll $5.45 Rice Paper, Shrimp, Lettuce, Cucumber, Carrot, Cilantro, and Glass Noodle. Temptation $8.45 Tempura Crab, Cream Cheese, Cucumber, Jalapeno, Crunch Batter, and Fried Onion. Tempura $6.95 Tempura Shrimp, Crab Salad, Avocado, Lettuce, and Fried Onion. Vegas Roll $8.95 Spicy Shrimp, Crab Stick, Avocado, Wasabi Cream Sauce, and Fried Onion. Vegetable $4.95 Carrot, Cucumber, and Avocado. Volcano $8.45 Smoked Salmon, Shrimp, Cream Cheese, Spicy Crab...
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...understanding in recruitment and selection processes, legal and ethical issues, building successful teams, styles and impact of leadership, performance monitoring and assessment. Furthermore for better understanding the key details related to above mentioned topics I have chosen Yo! Sushi Company to investigate. Background of the company Founded in 1997, YO! Sushi brought the concept of a Japanese ‘kaiten’ sushi bar that delivered food to customers via a conveyor belt travelling 8cm per second to the masses, and became the original and most famous sushi brand in the UK. By 2001, YO! Sushi was the market leader in sushi restaurants and (we like to think!) inspired supermarkets to start selling packaged sushi to the Great British Public, allowing people in areas where YO! Sushi restaurants hadn’t arrived yet to take their first steps in discovering how tasty and healthy sushi can be. For the past 11 years YO! Sushi has been led by the CEO, Robin Rowland and with the help of their leadership team, they have grown from a London-only sushi brand to an international iconic success with over 60 restaurants worldwide. YO! Sushi is privately owned by Quilvest and the YO! Sushi senior management team in the UK. Task 1....
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...Managing Business Operations The chosen company to study in this report is YO! Sushi. I. INTRODUCTION 1. The Company YO! Sushi is a chain of restaurants that was founded in 1997 by Simon Woodrofde in London, United-Kingdom. Its goal was to make sushi more approachable to the English market. In order to achieve so, it brought the innovative concept of the conveyor belt, also called “kaiten” and sushi bar ambiance that was so successful in Japan. After its opening in Soho, London, its concept expanded among Londoners among whom the YO! Sushi brand quickly established itself as a unique dining experience. The company pursued its expansion in the United-Kingdom and by 2001, it became the market leader in sushi restaurants. The company receives an average of 300 applications per year from potential franchises. It began its international quest by entering the Middle-East in 2003. It progressively entered other European countries such as Portugal and Norway; in 2012, it opened its first branch in the United-States of America, in Washington. The company reports that it serves over 5 million customers a year worldwide. (Rowland, 2014; YO! Sushi, 2014). The Venue In order to analyze the company’s operations, the venue should be introduced: Customers enter the restaurant and a staff member immediately places them either on a table or at the bar. All seats are situated at proximity of the conveyor belt, which is located around an open kitchen. Condiments including...
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...Kitchen Management Project Report Project Team Members Dannica Xara Agbayani Nadine See Diet Ronald Guadalquiver Patricia Lamerez Vanessa Anne Nabong Project Submitted To Chef Cheong Yan See Enderun Colleges Inc. 1100 Campus Avenue, Mckinley Hill Taguig city, Philippines July 31, 2015 Tsunami Fine Dining and Sake Bar 1 TABLE OF CONTENTS I. Restaurant Concept 3-4 II. Food Menu 5-10 III. Organizational Chart 11-13 A. Front of the house B. Back of the house IV. Work Shifts 13-15 V. Restaurant Layout 16-17 VI. Restaurant Equipment 18-24 VII. Sources 25 Tsunami Fine Dining and Sake Bar 2 Restaurant Concept Our Restaurant serves Modern Contemporary Japanese cuisine with 200 square meters space and a high rental. It has 80 seats which can accommodate 160 guests per day. We are a Fine dining restaurant that specialize in Sake drinks (sake pairing). Tsunami sake Bar’s target market are Businessmen, Yuppies, Class A and B. Our operating hours are from 11:00am to 2:00pm for lunch, then for dinner, it will start at 6:00pm to 10:00pm. Our Late night menu starts at 10:00pm and it will end at 2:00am. A different menu will be provided for the Late night hours. We will be closed on Mondays. We have three Menus which consist of the A La Carte Menu, Tasting Menu, and Late night Menu. Ala Carte menus is composed of 4 courses such as Cold Appetizer, Hot Appetizer, Mains ...
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...1.0 Introduction to Report The Masuba Japanese Restaurant is located at the commercial block of Taylor’s Lakeside Campus’ Commercial block. The Matsuba Japanese restaurant is the only restaurant that promote primary on Japanese food in the campus. Therefore, the purpose of this report is to study how the restaurants operate, solve issues faced by the restaurant to improve the quality of their service and also study the background of the restaurant. In this report contains the discussion about the operation of Matsuba Japanese Restaurant. Moreover, the report will discuss the problems and provide solutions regarding to the problems faced. The objectives of this report are to give additional solutions to the problems faced by the restaurant owner and how to further improve the situation and also the restaurant. 2.0 The Matsuba Japanese Restaurant 2.1 Introduction The first Matsuba restaurant was set up 16 years is to introduce Japanese food to Malaysia with the main purpose of earning profits. The Matsuba Japanese restaurant in the Taylor’s Lakeside Campus was set up in 2012 to promote and introduce Japanese food to the staff and students in the Taylor’s Lakeside campus. Moreover, the aim of the restaurant is to serve Japanese food at a reasonable price. 2.2 Background of the company The Matsuba Japanese restaurant was founded by the brother in law of Ms Ann which is the current manager of the Matsuba restaurant in Taylor’s Lakeside Campus. The restaurant starts...
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...Sushi - good or harm to health? Introduction Sushi has long stopped to be something exotic for us. On the contrary, it is original and tasty dish long won our daily ration. However, in recent years around the sushi tense debate of supporters and opponents of sushi about the benefits and dangers of this dish. So what I want to discuss about the benefits and harm of sushi and to persuade listeners that sushi more useful than harmful. (Transition: “Let's see, sushi - a benefit or harm? “) Main Body I. Refutation of the major myths about the dangers of sushi The first myth about sushi: that sushi contain a lot of mercury. So, they are dangerous for health. This argument does not hold of criticism. Sushi is needed not only fish, but also a lot of other ingredients: algae Nuri, different vegetables and rice. So the proportion of fish in sushi is very low, and even if eat a few rolls every day, it can’t be more than 150 grams of fish a week. And according to medical standards, the maximum allowable amount of consumption of oily fish - about 600 grams per week. Myth Two: The sushi contains a lot of salt, which is dangerous for the kidneys. Indeed, soy sauce, which served to sushi, very salty, and it is better not to abuse it. Two tablespoons of soy sauce contains about 1 gram of salt. This amount is more than enough, because daily standart of salt -6 grams for an adult. So, eating sushi, lean on ginger and use sauce economically. Myth Three: people get fat from rice...
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...FIVE-YEAR MARKETING PLAN ICHIBAN SUSHI, LLC. Table of Contents 1.0 Executive Summary ................................................................................................1 2.0 Company Description ..............................................................................................2 3.0 Strategic Focus and Plan .........................................................................................4 3.1 Mission ...........................................................................................................4 3.2 Goals ..............................................................................................................4 3.3 Core Competency ..........................................................................................5 4.0 Situation Analysis ...................................................................................................7 4.1 SWOT Analysis .............................................................................................7 4.2 Competitors in the market .............................................................................9 5.0 Product-Market Focus............................................................................................9 5.1 Marketing and Product Objectives ..............................................................10 5.2 Target Markets .............................................................................................10 ...
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