Go Sushi Case Study

Who would have ever thought a small amount of rice with raw fish on top of it would become so popular across the world? Sushi’s fame jumped an ocean across and became popular in the USA. Many factors contributed to its popularization and has helped make its place in the American cuisine. As time passed by, the simple creations of sushi evolved to complicated combinations and eye catching presentations today. This change was welcomed because it gave a new perspective of the dish, giving it a new face.

The future economy of the Sushi game lies in the borders of China and India. The growth possibilities are huge. The major challenges needed to overcome are infrastructure and simple refrigeration. Some Sushi restaurants have penetrated the walls of the two most populated countries in the world. However they were unsuccessful the growth possibilities will

The restaurant produces food for its customers from raw ingredients that it services. This serves as a major risk for the business simply because sushi is a type of food that relies on raw fish as its primary ingredient. The chefs and owner must appreciate the importance of sourcing the raw materials from a qualified and certified source in order to guarantee the safety of the consumers that dine here. Employee negligence in sourcing the cooking ingredients can lead to major issues for customers, ranging from food poisoning, to viral and bacterial infections due to incorrectly managed inventory. This can create huge amounts of liability for the restaurant, as the same seafood is served to most if not all customers, leaving a large amount of consumers vulnerable to this risk. Sushi Niichi must not only seek to understand the source of the materials, but rather the entire supply chain of the food before it arrives in their kitchen. From supplier to inventory, transport, and ultimately Sushi Niichi, the entire supply chain is extremely relevant to ensure that the adequate standards are met in the product that this company is putting on the market. The main peril in this scenario would be that of employee negligence and/or supplier dishonesty.

The first choice of business is the franchise. In a franchise, legal binding agreement is entered into between two firms, the franchisor (the product or service owner) and the franchisee (the firm to market the product or service in a particular location). The franchisee pays a certain sum of money for the right to market this product” (Rubin, 1978, p.224). The franchising is more prevalent in the restaurant industry (Hoffman & Preble, 2003). The two distinct features of this business type include; first, in order to notable service components should

Zoë’s Kitchen is a successful restaurant in a new segment of a matured restaurant market. This company creates an at home atmosphere for the consumer to give the perception of an at home meal. There are a lot of competitors within the market and for just this company alone. Though, Zoë’s is differentiated enough as a whole to not actually have a true competition. There are upcoming threats in the fast-casual market from fast-food chains entering the market through mergers and adding healthier foods to the menus. The purpose of this analysis is to inform and forge a conclusion of what this company should do about its future.

In this paper I will attempt to explain the strengths and weaknesses of a restaurant. I also will attempt to show one way how they can utilize their strengths and minimize their weaknesses To be competitive. I will further explain how their ability to have Stylish Restaurants with Ever Changing Decor, their online and call in orders, Online and Phone reservations, Premium Cocktails, Ruby Tue Go, Full Service Catering, and Extensive Menu Variety give them a competitive edge in their market. With their online and call ahead service called Ruby Tue GO it gives you the ability to order your food before you lunch hour and stop by to pick it up saving yourself a considerable amount of valuable time. With being able to call ahead or go

The sushi served traditionally are usually with fewer sauce than those that are American style sushi, also in the beginning sushi was made with fresh fish and without any sign of fried food. So it gives out a fresh and cool taste, which somehow doesn’t fit with the American taste. So usually when going out to buy sushi you see how many are sauced deeply or with fried food in the sushi.

When someone thinks of a “Sushi and Grill,” what may pop into mind is a mysterious, steamy, earthy environment with fish heads staring at you from butcher paper on every counter, causing you to almost openly question the quality of the food you’re eating. However, the (slightly rude) stereotype does not hold true for a modern, upstanding restaurant like Ponzu. When you walk into the

1. What are these challenges and how have they affected or will affect the company in the

The purpose of this paper is to summarize the considerations that Target Corporation must take into account to determine the market feasibility of opening gourmet restaurants inside its stores. A brief history of the corporation will provide the reader with some general information about the company’s early years. A situation analysis will then address much of what the Marketing Department must consider, including trends, product life cycle stage, opportunities and threats, as well as potential strengths and weaknesses. The paper goes on to discuss Target’s customer profile, and how that will be a determining

Franchisees are our most important partners. With this mindset, our goal is to operate as one system, drive sales and operate the best restaurant system in the world.

The main problems of the organization were that the company set strategies to achieve objectives that weren’t focused in the core business and set without considering how many resources and skills does the company would need to reach them, focusing their efforts in processes or products that didn’t add value to the company and decreasing the profits of the

to penetrate into the dinner market without risking its existing business model for fast food while benefiting

Franchisors are increasingly having to be more and more selective in the adoption of franchisees with factors such as economic climate and the potential difficulty with growth playing key factors in the decision making process. It is not simply an ability to grow which creates a successful Franchise and nor is it the desire of any franchisor to adopt every potential franchisee. Franchisors are becoming more and more scrutinising as the global economy declines. There is a general understanding within any franchised

The pure competition of Masamoto Sushi and Asian Grill offers similar products in the same industry but for a slightly higher price. Some competitive advantages of the competition include more favorable locations, bigger dining rooms to seat more customers and larger wait staffs for quicker service. Competitive rivals of Masamoto's include Mikimotos, Jasmine's Asian Fusion, and the Asian chain restaurant P.F. Chang's. All of Masamoto's competitors offer happy hour special during the weekdays. There are also several local establishments that specialize in Chinese food takeout offered a lower price point.