V S B 3 0 0 8 FA L L 2 0 1 3

T O M A S A B R E U

A D A M N A S H

R YA N C U R N A L

V I N C E N T L I O N E - N A P O L I

BUSINESS OVERVIEW

Mission Statement“To introduce a new concept into the world of Japanese dining, providing our customers with an innovative twist on the way sushi is made and ordered, while maintaining reasonable prices and high levels of efficiency.”

BURRUSHI’S MENU

Entrees• Burrito: $8.00• Bowl: $8.00• Hand Rolls: $7.50

Rice• Brown, White, & Fried

Fish• Tuna, Eel, Salmon, Yellow Tail, Shrimp, Soft-shell Crab,

Tofu

Additions• Cucumber, Avocado, Scallions, Lettuce, Tempura

Asparagus, Onions, Jalapenos, Carrots, Lotus Chips

Sauces• Spicy Sauce (Medium & Hot), Eel Sauce, Teriyaki

Sauce, Wasabi Sauce, Sweet & Sour Sauce

Toppings: Sesame Seeds, Tobiko, Masago, Wasabi, Ginger

MARKET ANALYSIS

Target MarketStudents aged 16-25Young professionals aged 25-35

Order WinnersQualityConvenienceMade-to-OrderIndirect CompetitionSushi LandChiptoleHana

PRICING STRATEGY

Three primary entrée types:Burrito ($8.00)Bowl ($8.00)3 Hand Rolls ($7.50)

Extra $0.50 per addition

Extra $1.00 for extra meat

Cost-based pricingAverage markup of 30%

INVENTORY MANAGEMENT

Point of Sale inventory tracking system

Time sensitivity of fresh fish

Weekly Orders vs. Reorder Points

Continuous Review SystemReorder point – inventory levels at 30%Economic order quantity – raise inventory to ~70%

SUPPLY CHAINFish Supplier Samuel & Son Seafood

Local wholesale fish provider located in Philadelphia Operating fleet of 60 climate controlled trucks Ability to ship on 24 hours notice

Large Bulk Supplier Restaurantdepot.com

One-stop warehouse for restaurant ingredients Ability to ship mass quantities of rice, nori, and other main sushi ingredients

Vegetable Suppliers Philadelphia Wholesale Produce Market

Meets all our other ingredient needs at a low-cost an high convenience

DEMAND MANAGEMENT

Queue Management Flexible Staff Maintain Quality Standards

Demand Forecasting Observe Competitors Trailing Average of Demand Previous Year Sales Comparison

FIXED COSTS

Expected sales each month: $100,000

Industry average fixed costs:Rent: $7,090Taxes: $4,140Advertising: $2,330Salaries/Wages: $18,760Total: $32,320

VARIABLE COSTS

Most of our non-meat ingredients will be ordered through Restaurant Depot

Rice:11.02 tons (4.72 months) for $23.32 per month

Seaweed:10,000 sheets (1 month) for $5,740

Sesame seeds:1.98 tons (10 months) for $2.05 per month

VARIABLE COSTS (CONT.)

Teriyaki sauce:8,000 ounces (1 month) for $5,750

Tuna (40% of sales): $20,000 per month

Salmon (20%): $5,625

Crab (20%): $11,125

Shrimp (20%): $3,750

Vegetables: $1,000

Total Variable Costs: $52,015.37

QUALITY STRATEGY - HOUSE OF BURRUSHI

QUALITY STRATEGY – LEAN SYSTEMS

Objectives High Quality & Minimal Waste Customer Satisfaction

Demand & Inventory JIT & Pull Inventory Monitoring

Operational Stability Supply Chain Relations Flexible Workforce

QUALITY CONTROL

Consistent Monitoring

Inventory ControlExtremely Perishable Inventory

Statistical Analysis – X bar and R - ChartsMeasure variability

Customer wait timeInventory levels

QUALITY CONTROL

Customer Service & SatisfactionSurvey Inputs

Burrushi specific surveySocial Media

FacebookTwitter

Flexible WorkforceReasonable Pricing

QUESTIONS?