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Image by Mahmoud Fawzy

OX Sushi

Austria, Linz

2019 year

Concept: sushi restaurant, take away & delivery.

Services provided:


1.Kitchen and menu

Organization of a kitchen workplace: menu development and adaptation to new quality standards, menu engineering with further amendments, prices and market analysis, costing and technological maps, building a correct and uninterrupted system of interaction between the hot kitchen and the sushi sector, searching for new suppliers, choosing the high quiality products for producing restaurant-quality meals.

Final result:

  • A completely exclusive, well-thought-out menu with a restaurant pricing policy that meets all the standards of a professional sushi restaurant. All this was completed in the shortest possible time within the established budget.

2.Full support

Full support and maintenance of sushi sector after its launch. Interaction between sushi and the hot kitchen team, work with staff in the hall (waiters), sushi bar management, quality control, further staff training and recruitment of new staff to the team. Full-fledged daily work in the created project, the main task of which is to optimize costs, bring all production processes to perfection, maintain the specified quality, produce products that ensure complete customer satisfaction, communicate with customers and receive feedback, increase margins and control over what is happening.

Final result:

  • Controlled instant start.

  • A fully optimized, well-designed and built sushi project.

  • All production processes are perfected and do not require further adjustment.

  • The staff is trained and fully autonomous, able to perform all tasks independently.

  • An analysis of the received feedback was carried out, which fully confirmed the complete 100% satisfaction of customers.

  • The fastest and most efficient order fulfillment system was found (a symbiosis of three groups: sushi chefs, waiters, cooks at the hot kitchen)

  • Increasing the overall margin up to 60% due to the exclusive products offered.

  • Reducing the total food cost up to 40% due to cost optimization.

 4 month

total time in the project


days to open


food cost

average bill

75 € 





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