Sushi bar - essential investment
In addition to a good location, it is important to invest in properly trained staff and the necessary equipment and accessories to make and serve sushi, and to ensure that you have trusted suppliers providing quality ingredients and toppings.
A talented chef, a master of his craft, is, along with a good location and fresh ingredients, half the success of a sushi bar right from the start. It is best if this chef is of Japanese origin - he lends credibility to the enterprise and can be a true master of ceremonies, especially if the dishes are prepared in front of the guests' eyes. The chef ensures a consistently high quality of the food served and often becomes the business card of the sushi bar. It is certainly worth trying to get a true master of Japanese cuisine.
Once the design of the bar has been approved by the Sanitary Inspectorate and the building administrator, it is time to invest in furniture and the necessary kitchen equipment and appliances. Equipping a sushi bar with a minimum area of over 50-60 square metres generates considerable investment costs, but is a prerequisite for running a professional business. Investment costs can be reduced by purchasing some or even all of the necessary equipment on the secondary market - at equipment sales after a liquidated establishment or in a catering commission. Either way, the following equipment and accessories should be invested in to ensure that chefs are comfortable and customers are fully satisfied:
- multifunction oven with grill function,
- workbench with double sink,
- counter and refrigerated cabinet,
- freezer,
- sushi maker,
- gas frying pan,
- special pots for cooking rice,
- dishwasher with scalding function,
- several sushi sets (bowls, saucers and chopsticks),
- several sets for drinking sake, the traditional Japanese alcohol,
- set of ceramic and steel knives and sharpening stone,
- set of drinking glasses,
- bamboo mats,
- boards and trays,
- a set of furniture.
Other requirements for sushi restaurant equipment
Already at the design stage, it will be necessary to design, in addition to a toilet for customers, a toilet and a dressing room for the staff. If the bar will be using fresh vegetables rather than ready-made salads, it is necessary to plan a room for their processing and storage. Sushi bars use traditional wooden trays and plates and reusable bowls, so a properly equipped washroom must also be provided. It is necessary to install efficient mechanical ventilation and, in addition, for the comfort of customers, you can opt for air-conditioning in the main room. Access to natural light must be provided and work must not take place below ground level.
Relax, it's just a malfunction
Every appliance needs to be cared for, maintained and cleaned in accordance with the manufacturer's instructions and recommendations, but even the best branded equipment can fail over time and critical parts may need to be replaced. In catering establishments, it is common for a heavily used dishwasher to break down. If this is the case, it is advisable to use a trusted shop with compatible spare parts. You will find the necessary spare parts for dishwashers in the Horecaparts shop, in the category Dishwashers and accessories - spare parts.
