Starting up a Sushi catering company, any suggestions?

Finished up the 2 month course at Sushi Chef Institute and am
considering catering private sushi parties of 8-10 people. 2 hours to
prep the fish and veggies, 2 hours of sushi making for the guests and
an hour cleanup. We have done a couple parties already, so far only
for friends. Everyone made the same comment, best they ever had. (No
props to me, my assistant instructor was doing the work). 2 things I
believe are different from a sushi bar, we have more time to spend per
item. A normal sushi chef might have 8 people all ordering something
different, we only make enough of one item for 8 people and spend more
time on decoration. Also, they get to watch and talk with the chef as
he's working, a mini-sushi-lesson.

$200 for fish/veggies/supplies and there is fatty tuna to bring home.
Living in Los Angeles gives us access to fresh fish. $300 for the chef
and myself and to cover business costs.

Does anyone think this is a feasible idea? Would anyone hire something
like this? Any suggestions?

www.phatsushi.com

Buddy wrote:
> so bravely stated:
>
>> Starting up a Sushi catering company, any suggestions?
>>
>> Finished up the 2 month course at Sushi Chef Institute and am
>> considering catering private sushi parties of 8-10 people. 2 hours to
>> prep the fish and veggies, 2 hours of sushi making for the guests and
>> an hour cleanup. We have done a couple parties already, so far only
>> for friends. Everyone made the same comment, best they ever had. (No
>> props to me, my assistant instructor was doing the work). 2 things I
>> believe are different from a sushi bar, we have more time to spend per
>> item. A normal sushi chef might have 8 people all ordering something
>> different, we only make enough of one item for 8 people and spend more
>> time on decoration. Also, they get to watch and talk with the chef as
>> he's working, a mini-sushi-lesson.
>>
>> $200 for fish/veggies/supplies and there is fatty tuna to bring home.
>> Living in Los Angeles gives us access to fresh fish. $300 for the chef
>> and myself and to cover business costs.
>>
>> Does anyone think this is a feasible idea? Would anyone hire something
>> like this? Any suggestions?
>>
>> www.phatsushi.com
>>
> Just bought some Shiso seeds yesterday, so I have to plant them and will
> check your site later. Reserving any other comments, your logo is
> artfully done, simple but stylized.

My shiso is already coming up EVERYWHERE! I just mow it down, but really..
this stuff just takes off.

--
Dan

Buddy wrote:

> Dan Logcher so bravely stated:
>
>> Buddy wrote:
>>
>>> so bravely stated:
>>>
>>>> Starting up a Sushi catering company, any suggestions?
>>>>
>>>> Finished up the 2 month course at Sushi Chef Institute and am
>>>> considering catering private sushi parties of 8-10 people. 2 hours to
>>>> prep the fish and veggies, 2 hours of sushi making for the guests and
>>>> an hour cleanup. We have done a couple parties already, so far only
>>>> for friends. Everyone made the same comment, best they ever had. (No
>>>> props to me, my assistant instructor was doing the work). 2 things I
>>>> believe are different from a sushi bar, we have more time to spend per
>>>> item. A normal sushi chef might have 8 people all ordering something
>>>> different, we only make enough of one item for 8 people and spend more
>>>> time on decoration. Also, they get to watch and talk with the chef as
>>>> he's working, a mini-sushi-lesson.
>>>>
>>>> $200 for fish/veggies/supplies and there is fatty tuna to bring home.
>>>> Living in Los Angeles gives us access to fresh fish. $300 for the chef
>>>> and myself and to cover business costs.
>>>>
>>>> Does anyone think this is a feasible idea? Would anyone hire something
>>>> like this? Any suggestions?
>>>>
>>>> www.phatsushi.com
>>>>
>>> Just bought some Shiso seeds yesterday, so I have to plant them and
>>> will check your site later. Reserving any other comments, your logo
>>> is artfully done, simple but stylized.
>>
>>
>> My shiso is already coming up EVERYWHERE! I just mow it down, but
>> really..
>> this stuff just takes off.
>>
> So I should be careful where I plant it? Does your's have any mulch
> covering it through the winter? We got down to -16F here in Maine at the
> 45th parallel, how about you?

Plant it where you can easily control it. Mine is planted in straight dirt in
a 2'x2' box. Everything outside the box gets weed whacked and mowed. No mulch
for shiso. We're just wet here in Boston, 55-60 degrees.

--
Dan