308 W. Poinsett St.

Greer, SC 29650

Phone: 864-989-0178 (Ask for Nick or Fuji)

Fax: 864-879-9524

e-mail: sushiwithgusto@sushiwithgusto.com
Sushi with Gusto provides a trained sushi chef for the in-store sushi bars. (The following link shows the physical space that we need).
The store retains twenty percent of sushi sales or if the store sells over $3,000 a week, the store retains twenty-five percent of the sales. Eighty percent (80%) or seventy-five percent (75%) of sushi sales are then sent to Sushi with Gusto. If any products, i.e., cucumbers, avocados, seafood, etc. are purchased through the store, that is also deducted before the check is sent to us. Sushi with Gusto then sends the independent contractor his check.
Copies of insurance policies will be sent to the store. The store does not pay for inventory used in the preparation of the sushi. The store is also not responsible for any waste. (Sushi has a very short shelf life).
We request that a chalk board be put at the front of the store to inform your customers that you have a sushi bar (we provide the chalk board).
We have found that the deli is the best location for the sushi. It is a prepared "ready to eat" product. Contrary to popular belief, only 12% of our sushi line has any raw product in it.
Two thousand dollars ($2000.00) a week is the cut-off line for a successful sushi bar. If sales are below $2000.00, it is hard for the sushi chef to make a living. If the store does not get to that level in a few months, it is time to "pull the plug." In which case, you are responsible for nothing but the 80% of sushi sales that were earned prior to closing.
You may want to begin with giving the sushi bar four feet (4') of space in your deli before buying a sushi bar. For instance, in some stores we work in the seafood area; while in others, we work in the deli area. Regardless of the set-up, we would want to have the sushi chef located behind the sushi display so that he or she can offer samples and talk to the customers. We also strongly recommend locating the sushi setup in the deli area, not in the seafood or meat departments.