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Old 02-11-2009, 04:32 PM   #1
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I wonder if they will have bass and cusk sushi on the menu?
Rockfish sushi.Sorry Don,I like my fish cooked.
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Old 02-11-2009, 04:44 PM   #2
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I do like sushi. It's an interesting concept. You may be right about there not being much interest in sushi during bike week, but the bikers are becoming an older crowd. They're not young kids any more. So sushi may be a bit of a more eclectic choice. Hard to see things working out during the summer, though. I don't know if families will take to raw seafood and the like. But what the heck. It's better than an empty building! I wish them well.
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Old 02-11-2009, 07:17 PM   #3
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Wish them well and definately will give them a try.Nice to see a new business in the area.
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Old 02-11-2009, 08:56 PM   #4
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This thread will go a long way to insure a successful Grand Opening. It will be up to the owners to carry the ball from there. I wish them well.
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Old 02-11-2009, 10:43 PM   #5
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I wish them well, but I won't be a customer. My family won't even try sushi, I've tried and tried........... apparantly it's a acquired taste but it's just not something I seem to be able to acquire. And I'm definitely not a icky eater - guess I'm with Siksukr, I like my fish cooked.
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Old 02-11-2009, 11:01 PM   #6
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Default In this country, at least

most sushi restaurants have a number of rolls, etc. which use totally cooked ingredients.
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Old 02-13-2009, 11:44 PM   #7
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most sushi restaurants have a number of rolls, etc. which use totally cooked ingredients.
That's true, actually after I hit the "submit" button I remembered that the sushi I've tried has (supposedly) all been cooked........... It's just all icky to me, my Mom laughs when we go out to lunch and apparantly now I have a standard "sushi" face, according to her. (At least I try it, she won't even get near it!)
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Old 02-12-2009, 07:48 AM   #8
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I'd love for a *good* sushi place to open up. I don't know how much bike week really factors in to a lot of places overall gross business these days, the numbers and dollars spent seem to be in a steady decline. In any event, I can tell you that if your business revolves around that 1 week, you're probably doing something wrong anyway.
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Old 02-12-2009, 08:50 AM   #9
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My sense is that regardless of what restaurant concept goes into that location its best chance for survival will be if it is seasonal. I just can't see a year-round restaurant making it there long-term. I wish them well whatever their approach turns out to be.
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Old 02-12-2009, 02:03 PM   #10
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My sense is that regardless of what restaurant concept goes into that location its best chance for survival will be if it is seasonal. I just can't see a year-round restaurant making it there long-term. I wish them well whatever their approach turns out to be.
I think just the opposite, and that is part of the problem with some of the local businesses. Your best chance of success would seem to come from a year-round operation. Sure, the BULK of your business might be based around the peak summer season, but that chances of earning enough in 12ish weeks to pay for building lease, insurance, etc for a year is kind of a long shot. Not to mention the staffing issues that also come with a season food place.

Think long-term with your business, building a "seasonal" business is a very difficult thing to do...
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Old 02-12-2009, 03:53 PM   #11
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Originally Posted by brk-lnt View Post
I think just the opposite, and that is part of the problem with some of the local businesses. Your best chance of success would seem to come from a year-round operation. Sure, the BULK of your business might be based around the peak summer season, but that chances of earning enough in 12ish weeks to pay for building lease, insurance, etc for a year is kind of a long shot. Not to mention the staffing issues that also come with a season food place.

Think long-term with your business, building a "seasonal" business is a very difficult thing to do...
Brk-It:

Most of these restaurants bleed money in the off season. As a result, there is no sense being open.
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Old 02-12-2009, 05:08 PM   #12
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Default We will try it out

We would love a sushi place in the weirs area looking forward to trying it out this spring.
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Old 02-12-2009, 09:32 PM   #13
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Quote:
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Brk-It:

Most of these restaurants bleed money in the off season. As a result, there is no sense being open.
I know that, what I was trying to say is that if your business is that financially fragile, it's probably not a good concept. You don't have to make a killing year-round, but you should probably be able to at least keep your head above water. Otherwise, if anything happens out of the ordinary (like a slow economy) you really have little to no chance of survival.
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Old 02-12-2009, 10:45 PM   #14
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How about grilled Sushi or deep fried Sushi?

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Old 02-13-2009, 02:44 PM   #15
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How about grilled Sushi or deep fried Sushi?

Agreed, I like baked stuffed sushi.
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Old 02-15-2009, 09:23 AM   #16
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I know that, what I was trying to say is that if your business is that financially fragile, it's probably not a good concept. You don't have to make a killing year-round, but you should probably be able to at least keep your head above water. Otherwise, if anything happens out of the ordinary (like a slow economy) you really have little to no chance of survival.
I understand your point. However, you can't have a successful year round business in a seasonal location and the old Waldo Pepper location is clearly a seasonal location. Going to a sushi concept restaurant at this location will further narrow the number of customers available as sushi is a specialized dining concept. In addition, even folks who like sushi may be afraid of trying it at this location for obvious reasons. I'd put myself in this category.
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Old 02-13-2009, 11:53 PM   #17
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Quote:
Originally Posted by brk-lnt View Post
I think just the opposite, and that is part of the problem with some of the local businesses. Your best chance of success would seem to come from a year-round operation. Sure, the BULK of your business might be based around the peak summer season, but that chances of earning enough in 12ish weeks to pay for building lease, insurance, etc for a year is kind of a long shot. Not to mention the staffing issues that also come with a season food place.

Think long-term with your business, building a "seasonal" business is a very difficult thing to do...
I agree with you on the year-round operation, and woe to those who base their success on a healthy summer season. Perhaps the media has a lot to do with this, they are always talking about the summer season at the Lake or the holiday shopping season at the malls, etc etc etc. But I digress, and I just kind of lost my train of thought.

What I'm saying is, develop a business plan that can weather the seasons (no pun intended) and build into it a lousy summer season if that occurs -- which it appears is becoming more likely than not, with the weather pattern over the last few years.

Perhaps I'm saying be conservative in your business plan?
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Old 02-14-2009, 03:47 PM   #18
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Default Sushi Essentials

The keys to good sushi are fresh ingredients, proper storage, and. of course, sound preparation. We can not speak to the quality of sushi in Concord, but have plenty of experience with many great sushi venues in the Boston and New York areas. As donnamatrix indicates Oishi is great. Oga's in Natick MA is also very good. Nobu in NYC is held up as the standard. Their sushi is fantastic, and their black cod (non-sushi) is unbelievable.

There is nothing to compare with those experiences in the Lakes Region that we have seen. However, Lemon Grass in Moultonboro is worth a try. They do emphasize natural and organic food selections with all of their menu items, and their sushi selections, while unremarkable, are quite good.
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Old 02-12-2009, 06:55 PM   #19
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Quote:
Originally Posted by SIKSUKR View Post
Rockfish sushi.Sorry Don,I like my fish cooked.
They should have both, cooked and uncooked.

This place does and its great!
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