Sushi company?

Question

I have been to a few sushi bars. I love sushi, and I was thinking I should open a sushi company. I would do it more like a chocolate factory where I make the sushi the night before and put it in refrigerated display cases and make more throught the day and have other cooks/employees.

Answer 1

Just moved to Seattle from Chicago and I'm a sushi junkie.

First, do you honestly think there's a "need" for more sushi joints in Chicago?? There are already like 3 million of them there.

Second, what about your sushi concept would make it more appealing than the countless others?  Especially if you're making the majority of it the night before?  If you're to have other cooks and employees why not make the sushi to order.  It's not exactly a time-consuming process to make sashimi and rolls, especially if you have more than one preparer.  

You said it yourself, you can go into any supermarket nowadays and get sushi that's made the night before or even days before, so why should we eat at your place?  How would your days-old sushi be any better than a supermarket's?

Thanks, but I'll stick to Tanoshi's in Andersonville or the House of Noodles and Sushi on Belmont where you can get a sushi buffet for about 15 bucks and eat an endless array of about 30 different makis.

Answer 2

You don't get it do you?

Ideally...Sushi is made fresh to order.......

Answer 3

Are you Japanese/studied the art and techniques of making sushi?

Edit;

Your welcome.