David Sandler

March 26th, 2014

Sushi 101: Making Sushi In House

Session Agenda

• Why Make Sushi

• Getting Started

• Safety

• Key Ingredients

• Ways to Sell

• Varieties

• Demo

• Have been with the company for 30 years

• Currently Oversee Day to Day Operations

• Strong Emphasis on Culinary and Operations

My Story

• Founded in 1980 as a offshoot to a restaurant

• Catering spun off into separate company in 1991

• Peak revenue of $17 Million

• 90 FT & 130 PT Employees

• 45% Full Service / 35% On Premise / 20% Delivery

CBM 101

• Largest event $1.3 million

• Focused on food quality above all else

• Poor facility design challenges efficiency

• Non Chicago address is a marketing struggle

CBM 101

Why Make Sushi

• So you don’t leave $$$ on the table!

• Impressive statement to corporate and social customers and guests

• Sell wholesale to Hotels & Country Clubs

• We sold over $140,000 of sushi last year

• Healthy & Yummy!

Getting Started • Very little investment

• What you need

– Rice Cooker or Steamer

– Bamboo Mat

– Rice Paddle or Wooden Spoon

– Sharp Knife

– Japanese Omelet Pan

– Butane Torch

Safety

• Not all sushi has raw fish

• Transportation

• Where and how it will be served

• Sourcing Sushi Grade Seafood

• Prepping

Key Ingredients

• Rice

• Rice Solution

• Nori/Soy Paper

• Best & Freshest Seafood

• Tobiko/Masago

• Wasabi, Pickled Ginger, Soy Sauce

• Japanese Spicy Mayo & Eel Sauce

Ways to Sell

• Box Lunch/Bento Box

• Plated 1st course

• Dessert

• Passed

• Dim Sum/Cart

• Buffet

• Action/Demo Station

Varieties

• Makizushi/Maki

• Futomaki/Futo

• Nigiri & Sashimi

• Temaki/Hand Roll

• Push Pop

• Stack/Pressed

• Tart

• Quinoa

• Colored Rice

• Soy paper

• Rice Paper

• Frushi

• Dessert Sushi

Varieties

Tropical Fruit Maki Roll in Purple Rice

Latin Vegetable Maki Roll in Purple Rice

Varieties Spicy Tuna Cones Quinoa Maki

Shogun Maki Mango & Crab Maki

Varieties

Sushi Push Pops

Varieties

Dessert Sushi

Demo

California Roll

Volcano Roll Spicy Tuna Roll

To download a copy of this presentation, go to: slideshare.net/CateringChicago

David Sandler

dsandler@CateringByMichaels.com | (847) 966-6555

Questions?