Mission – Our mission is to bring great value of food and provide superior service and

quality to our customers.

Vision – Potato sushi also aims to move with velocity to drive profitable growth and
become an even better potato sushi business venture, serving more customers
delicious sushi rolls inside of school.

Core Values
Potato sushi enhancing the customers experience summarized in: “P, O, T, A, T & O.”

P- Pioneering Innovation
Embrace creativity and originality in culinary practices, constantly striving to innovate
and differentiate in the competitive market of sushi offerings.
O- Optimal Nutrition
Commit to providing nutritious and balanced food options, utilizing the inherent health
benefits of potatoes to promote wellness and vitality among customers.
T- Transparency
Maintain transparency in sourcing practices, ingredient quality, and business
operations, fostering trust and accountability with customers, suppliers, and members.
A- Authenticity
Stay true to the roots of sushi culture while infusing creativity and authenticity into
potato sushi recipes, honoring tradition while embracing innovation.
T- Team Collaboration
Foster a culture of collaboration and teamwork among employees, suppliers, and
partners, recognizing that success is achieved through collective effort and shared
values.
O- Outstanding Quality
Uphold uncompromising standards of excellence in every aspect of the potato sushi
business, from ingredient selection to food preparation and customer service.

Goals
Potato sushi business venture represented goals by the acronym POTATO:

1. Promote Health and Nutrition

Offer nutritious and balanced potato sushi options to promote healthier eating habits
among customers.
2. Optimize Customer Satisfaction
Ensure exceptional customer satisfaction by providing delicious and high-quality potato
sushi, exceeding customer expectations.
3. Target Sustainability
Implement sustainable practices throughout the business operations, from sourcing
ingredients to packaging, to minimize environmental impact.
4. Advance Culinary Innovation
Drive culinary innovation by continuously experimenting with potato sushi recipes and
incorporating new flavors and ingredients.
5. Train and Empower Employees

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Provide comprehensive training and development opportunities for employees to
enhance their skills and knowledge in sushi preparation and customer service.
6. Optimize Operational Efficiency
Streamline business processes and workflows to maximize efficiency and productivity,
ensuring smooth operations and timely delivery of potato sushi products.

Objectives
Increase students' consumption of nutritious meals by introducing potato sushi as a
healthy and appealing option in the school cafeteria menu. Achieve a 20% increase in
the consumption of potato sushi in the Last Week of March to Last week of April of
2024. Promote the consumption of locally sourced and sustainable ingredients in the
potato sushi to align with the school's focus on healthy eating and environmental
sustainability. Implement the introduction of potato sushi on the school menu by the
start of the next quarter of March to April, allowing for a full month of assessment and
adjustment based on student feedback and consumption data.

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Operational, Tactical and Strategies

OPERATIONAL TACTICAL STRATEGIES

Menu Development – Promotional Activities – Long-Term Planning –

Designing a diverse menu Organizing taste tests, Developing a strategic plan
of potato sushi options promotional events, and for the growth and
that cater to various student engagement sustainability of the potato
dietary needs and activities to raise sushi venture, including
preferences of students. awareness and generate expansion to other schools or
Ingredient Sourcing – interest in the potato additional menu offerings.
Establishing relationships sushi venture. Community Integration –
with local suppliers to Feedback Collection – Building relationships with
ensure fresh and Soliciting feedback from parents, school
sustainable sourcing of students, teachers, and administrators, and local
potatoes and other staff through surveys or stakeholders to gain support
ingredients. comment cards to gather and involvement in the
Food Preparation – insights for menu success of the potato sushi
Developing standardized improvement and venture.
recipes and training staff customer satisfaction. Sustainability Initiatives –
in proper food handling Special Offers: Implementing sustainable
and sushi preparation Introducing special practices such as composting
techniques. promotions or meal deals food waste, using
Service Execution – to incentivize students to biodegradable packaging,
Implementing efficient try potato sushi and and promoting eco-friendly
service processes to increase sales. sourcing to align with the
ensure timely delivery of school's values and
potato sushi during lunch environmental goals.
hours or other designated
times.
Quality Control –
Implementing quality
control measures to
maintain consistency in
taste, presentation, and
food safety standards.

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Standard of measurement

KEY DESCRIPTIONS
PERFORMANCE

Sales Revenue Monitor the revenue generated from potato sushi sales over
time to gauge the financial viability of the venture.

Customer Gather feedback from students, teachers, and staff through

Satisfaction surveys or comment cards to assess satisfaction with the
quality, taste, and variety of potato sushi offerings.

Participation Rates Track the number of students purchasing potato sushi

compared to other meal options to determine its popularity and
demand among the student body.

Cost Efficiency Analyze the cost of ingredients, labor, and overhead associated
with producing and selling potato sushi to ensure profitability
and cost-effectiveness.

Nutritional Impact Assess the nutritional value of potato sushi compared to other
menu items, considering factors such as calorie content,
macronutrient composition, and dietary diversity.

Sustainability Measure the environmental impact of the potato sushi business,

Metrics including factors such as sourcing practices, waste
management, and eco-friendly packaging usage.

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SWOT
STRENGTH
Healthier Option: Potato sushi provides a
healthier alternative to traditional school
cafeteria options, potentially appealing to
health-conscious students and parents.
Allergy-Friendly: Potato sushi can be a
good option for students with seafood
allergies or dietary restrictions, broadening
the school's food offerings.
Innovation: Introducing potato sushi can
showcase the school's commitment to
culinary innovation and diversity.
OPPORTUNITIES
Health and Nutrition Education:
Introducing potato sushi can be an
opportunity to educate students about the
nutritional benefits of different food
options.
Cultural Exposure: Potato sushi can
introduce students to a different culinary
tradition, promoting cultural awareness
and diversity within the school
environment.
Customization: Offering customizable
potato sushi options can cater to individual
preferences and dietary restrictions,
enhancing the overall dining experience.
WEAKNESSES
Limited Appeal: Some students may
not be familiar with or open to trying
potato sushi, potentially limiting its initial
popularity.
Perishability: Sushi, including potato
sushi, has a limited shelf life, which
could lead to food waste if not managed
effectively.
Preparation Time: Potato sushi requires
careful preparation, which may pose
logistical challenges for school cafeterias
during peak hours.
THREATS
Resistance to Change: Students, staff,
or parents may resist the introduction of
potato sushi due to unfamiliarity or
preconceived notions about school food
options.
Cost and Sourcing: Sourcing quality
ingredients for potato sushi at a
reasonable cost may be a challenge,
impacting the feasibility of adding it to
the menu.
Competition: Potato sushi may face
competition from established cafeteria
favorites, potentially affecting its
adoption and success within the school.