sushi roku training

Sundown on Sunset

Roku gin
ozeki nigori
liquid alchemist blood orange
giffards abricot brandy
lime juice
simple syrup
fees brothers grapefruit bitters

Garnish: blood orange slice wrapped around mint sprig, Viola flower
Glass: coupe glass

team service

• All FOH positions possess the same F&B

knowledge regardless of position

• Consistency and quality of service when all FOH

is knowledgeable

• Improved teamwork

• Speed of service

service vs. hospitality

service - technical, set standards

hospitality - feeling, friendly and generous reception

BOA mangement

corporate executive chef - Brendan Collins

What did IDG do to separate itself from competition with the first Sushi roku?

first sushi bar concept in LA with great design, energy, a full bar, more ambiance and decor

Who is our Director of Operations

Eiji Mori and David Ficklen

Who are three people from “Home Office”

Drew Yim, Emii Wong, Debra Miller

How many Sushi Roku’s do we currently have and where?

8 - Hollywood, Pasadena, LV, Newport, Manhattan, Santa Monica,Palo Alto, Austin

What is the meaning behind Roku

6??

founders of Innovative Dining Group (IDG)

Lee Maen and Philip Cummins

based on LA

history of Sushi Roku

LV opening - 2004

modern Japanese dining concept blending traditional sushi with contemporary California influences.

design of Sushi Roku

designed by Dodd Mitchel

contemporary lines, rich dark wood interior, elevated views

purpose

provide an escape

mission

to provide an experience of excellence

how to achieve purpose and mission

delight guest

share passion for food, wine and hospitality

exceed expectations

continuous innovation

development of our people

holding ourselves and others accountable

delivering profitable growth for all

IDG benefits

Great work environment

• Extensive training and development

opportunities

• Flexible Schedules

• 401K

• Referral program

• Benefits for full time employees

• Dining Discounts

• Stable company you can grow your career with

open door policy

1. speak with manager

2. if unresolved speak with general manager or executive chef

3. for futher assistance, speak with Director of operations

4. final step is to contact HR

“And 1”

When player drives to basket, fouled, so player gets another chance to make shot. Play awarded a bonus foul shot for extra point “And 1”

We always look to score “extra points” with our guests and provide them with an experience of excellence they will never forget.

It is not enough to give great service, or even great food. We look to go above and beyond and look for “And 1” moments that demonstrate and embody “Hospitality from the Heart.”

Guest Journey 2.0

reason: To elevate the expeirence for new guest and repeat guests sustainably

execution (basics of service) + sensory +emotion (how we make guests feel) = value beyond repeat purchase

FISH philosophy

Be there - say hello

Play - make work fun

Make their day - nice to guests and coworkers

Choose your attitude

SWAN culture - how to spoil

always: complimentary dessert

other ways: welcome cocktail, amuse or tasting, round of Prosecco (for special occasion)

document visit in Seven Rooms, notate manager log, create neighborhood feel, create new swan everyday, check in with a MOD with a plan for their visit

What is a Swan

VIP guest? swans provide lifelong loyalty as they mate for life, represent grace, love, purity, cultural meaning?

Team Knowledge

FOH possess same F&B knowledge for consistent quality services

Backserver

runs food, runs drinks, helps clear and reset tables, answer questions guests have about menu

Omotenashi

omote - public face ; nashi - without

using japanese sensibility and trying to impress the senses and the heart, treat others how you want to be treated

51/49 rule

51% emotional job performance

49% technical job performance

excellence reflex

natural reaction to fix something that isn’t right or to improve something that could be better

ABCD

Always Be collecting the Dots.

collect info about your guests and make connections to improve surface

first sushi Roku

opened in 1997 in LA/Hollywood

Asahi Super Dry

crisp clean taste with full body flavor
yeast is most important ingredient that changes taste of the beer to separate sugar well

ABV: 4.9%

Kirin Ichiban

table talk: Special Premium Reserve apellation, tastes smooth with no bitter aftertaste

Ingredients: prominent wort, Finest barley malt, premium hops

ABV: 4.95%

Sapporo

ideal choice for any beer lover seeking fine lager with a refreshing flavor and moderately light body

Ingredients: Malted barely, yeast, hops, water, rice (sometimes an alt component is buckwheat or sorghum grass)

ABV: 4.9%

Sapporo Light

combines great, balanced flavor with a lighter body and smoother finish, perfect session beer

ABV: 3.9%

Kirin Light

golden colored brew presents enticing hop aroma and smooth full body taste with only 95 calories, pairs well with sushi or seafood

ABV 3.2%

Orion

Okinawan original! Characterized by crisp refreshing feel and mild pleasant taste. Brewed with Hallertaurer hops from Germany and malt carefully selected from high quality European and Australian varieties

ABV: 5.0%

Echigo

Japan’s first and finest microbrewery in Nilgata famus from high quality Koshihikari rice, flavor is ordinary lager with moderately creamy finihs, pairs well with delicately flavoref fish

Ingredient: 80% Malt 20% rice (kochukaru)

ABV: 5.0%

Echigo Stoout

brewed w 100% malt and can take up to 3 months to complete. Roasted, sweet, nutty nose with a deep coffee-like balanced flavor

Hops: Zythos, Hallertauer, Northern brewer

ABV: 7.0%

Asahi black

bottom-fermenting dark beer using Munich, Crystal, and Black amlt with less hops added. 3 different types of dark malt used in Kuronama:

• Black or Dark - gives aroma

• crystal - give slight sweet flavor

• Munish - gives full-body flavor

ABV: 5.3%

HItachino White Ale

refreshingly mildly hopped Belgian style beer with compelx flavor of coriander, orange peel, and nutmet. One of Hitachino’s top selling beers in both Japan and US

Ingredients: Pilsner and wheat malts, Perle and strian goldings hops

Tasting notes: citrusy (coriander, orange peel, and nutmeg)

ABV: 5.0%

Asahi Select

only available in North America. Premium amber lager that satissfies thrist and smooth on palate. Rich amber color and caramel taste

Tasting notes: crystal malts for amber hue and caramel taste, aroma hops to balance sweetness and lager yeast for superb blend of richness and crispness

ABV: 4.7%

Kyoto IPA

Kizakura’s oriignal unpasteurized IPA brewed w Maris Otter and Crystal Malts

Tasting notes: hoppy and citrusy w notes of passionfruit, light bitter tast in comparison of traditional IPA’s, soft malty undertones of mandarin orange and maccha

ABV: 8.5%

Zen Garden

pineapple juice
fresh sour
cucumber slices (2)
mint leaves (5)
top w fever tree cucumber soda

Garnish: line galss w cucumber ribbon, Mint bouquet and Orchid

Zen Garden - table talk

refreshing mocktail w Pineapple juice and cucumber

Sunkiss

mint leaves
serrano pepper
lime juice
pomengranate juice
honey syrup
Giffard’s NA Orgeat - CONTAINS ALMOND
top w fever tree ginger beer

Garnish: 3 fire stix, 1 orange marigold

Sunkiss - table talk

spicy mocktail w Pomegranate and Ginger

zero-proof Yuzu Margarita

ritual zero-proof tequila
agave
yuzu juice
grapefruit juice

Garnish: lime wheel inside, smoking top

zero-proof Yuzu Margarita- table talk

zero-proof margarita w Yuzu and grapefruit

zero-proof Classic Margarita

ritual zero-proof tequila
agave
lime juice

Garnish: lime wheel, salt rim

Sundown on Sunset - table talk

A bright and refreshing Sake cocktail, Sweet Abricot balanced out by the Blood Orange and Lime

Almafi Spritz

mionetto Apertivo
N/A mionetto sparkling wine
perricone grapefruit jucie

Garnish: orange peel, marigold

Almafi Spritz - table talk

refreshing mocktail w N/A Sparkling wine with a Hint of Orange

classic Espresso Martini

vanilla vodka
fresh espresso
luxardo espress liqueur
sea salt water

Garnish: chocolate baton
Glass: martini glass

classic Espresso Martini - table talk

vanilla espresso martini

Shinjuku Spritz

cincoro blanco Tequila
Nonino L’Aperitivo
lemon juice
simple syrup
grapes
top with Prosecco

Garnish: 2 grapes, mint sprig
Glass: couple glass

Shinjuku Spritz - table talk

Tequila cocktail with Grapes and Lemon

Empress' Kiss - table talk

Martini with Lavender and Yuzu

Heat of the Dragon - table talk

Tequila with Kumquat and a Touch of Spice

Toki Blossom

toki whiskey
apricot liqueur
lemon juice
simple syrup
topped with Angostura bitters
Garnish: lemon wheel
Glass: double old-fashioned glass

Toki Blossom - table talk

Tequila with Kumquat and a Touch of Spice

Smokin Yuzu - table talk

Mezcal with Yuzu and Grapefruit juice

tropical hibiscus - table talk

A sweet and tart Margarita with a touch of Coconut

Tequila espresso martinin: Bandero style

bandero cafe
bandero blanco
fresh espresso
sea salt water
Garnish: chocolate baton
Glassware: coupe glass

Orenji Fire

knob creek rye
averna amara
dry vermouth
angostura bitters
orange bitters
Garnish: torched orange peel
Glass: double old-fashioned glass

Orenji Fire - table talk

bold cocktail with Rye Whiskey and Averna Amara

St. Cucumber

aspen vodka
st. germain
ginger syrup
lime juice
muddled cucumber
muddled basil leaves
top w prosecco
Garnish: Cucumber ribbon
Glass: Coupe Glass

Roku fusion - table talk

Vodka and Melon Infused cocktail

St. cucumber - table talk

Crisp Garden-to-Glass Feel Vodka cocktail with St. Germain

roku fusion

titos vodka

svedka raspberry vodka

vodka

triple sec

watermelon

cranberry

ginger ale

pineapple juice

lime juice

Garnish: orchid flower

Glassware: coupe glass

Empress' Kiss

Grey goose vodka
sake
Giffard's violette
lavender syrup
yuzu juice
topped with Prosecco

Garnish: 1 Lemon wheel, 2 mini violas
Glass: coupe glass

tropical hibiscus

Hibiscus tea infused Cazadores Cristalino tequila
Giffard's passion fruit
Liquid Alchemist coconut syrup
lime juice
Garnish: pomegranate juice float, 3 firesticks, Hibiscus flower
Glass: Beaded double old-fashioned glass

Smokin Yuzu

Amaras Mezcal Espadin
agave nectar
yuzu juice
grapefruit juice
Garnish: smoking top
Glass: double Old-fashioned glass

Heat of the Dragon

Patron Silver
Alma Finca Orange
Lime Juice
Kumquat Syrup
2 Serrano Chiles

Garnish: half rim Rajin, Lime wheel, Mini violette flowers
Glass: double old-fashioned glass