1. VSB 3008 FALL 2013 TOMAS ABREU ADAM NASH RYAN CURNAL VINCENT LIONE-NAPOLI

2. 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.”

3. 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

4. MARKET ANALYSIS Target Market  Students aged 16-25  Young professionals aged 25-35 Order Winners  Quality  Convenience  Made-to-Order Indirect Competition  Sushi Land  Chiptole  Hana

5. 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 pricing  Average markup of 30%

6. INVENTORY MANAGEMENT Point of Sale inventory tracking system Time sensitivity of fresh fish Weekly Orders vs. Reorder Points Continuous Review System  Reorder point – inventory levels at 30%  Economic order quantity – raise inventory to ~70%

7. SUPPLY CHAIN Fish 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

8. DEMAND MANAGEMENT Queue Management  Flexible Staff  Maintain Quality Standards Demand Forecasting  Observe Competitors  Trailing Average of Demand  Previous Year Sales Comparison

9. FIXED COSTS Expected sales each month: $100,000 Industry average fixed costs:  Rent: $7,090  Taxes: $4,140  Advertising: $2,330  Salaries/Wages: $18,760  Total: $32,320

10. 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

11. 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

12. QUALITY STRATEGY - HOUSE OF BURRUSHI

13. QUALITY STRATEGY – LEAN SYSTEMS Objectives  High Quality & Minimal Waste  Customer Satisfaction Demand & Inventory  JIT & Pull  Inventory Monitoring Operational Stability  Supply Chain Relations  Flexible Workforce

14. QUALITY CONTROL Consistent Monitoring Inventory Control  Extremely Perishable Inventory Statistical Analysis – X bar and R - Charts  Measure variability  Customer wait time  Inventory levels

15. QUALITY CONTROL Customer Service & Satisfaction  Survey Inputs  Burrushi specific survey  Social Media  Facebook  Twitter  Flexible Workforce  Reasonable Pricing

17. QUESTIONS?