On 2007-03-18 18:50:51 -0700, said:

I am interested in opening a little sushi bar (just sushi, nothing
else) in a summer community that does not have one. How difficult is
this compared to a full restaurant? Anyone with any experience???

Finding a good sushi chef is about 95% of the process. And that is a
very difficult task now-a-days. They are very much in demand, and
regardless of talent they can be very expensive indeed.

Purchasing in places that specialize in fresh seafood can be very
tricky. If you buy too much you throw it a way in a couple of days as
inedible. Which can be very expensive. Or you serve it to your
clientele, which can be very damaging to business.

I personally find it heartening in a fairly busy place to find they
have no uni or shellfish on a Wednesday night and are quick to point
out they'll have it tomorrow. It tells me that they sold out, and they
don't over-extend their purchasing. In this way I can feel fairly
comfortable that what fish they *do* have is quite fresh.

But others see this another way and think that if they order a number
of items and the restaurant doesn't have them, that the place is
lack-luster and imcompetent. Such perceptions, too, can be
clientele-shaping for the worse.
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