Hissho Sushi Turnkey Sushi Bars
When we say turnkey, we mean it. Adding Hissho Sushi to an existing foodservice operation requires minimal investment and the return for our customers is compelling. Compared with other grab-and-go options, a successful sushi program can double or even triple your average sales per square foot. For instance, a full-service sushi bar that yields $5,000 per week in gross receipts often requires around 100 square feet of selling and preparation space. Weekly, that means $50 in sales per square foot versus an industry average of $11.39 (FMI Supermarket Facts 2008).