Food Study Day YO! Sushi Ian Turner Health and Hygiene Manager

Transcription

1 Food Study Day YO! Sushi Ian Turner Health and Hygiene Manager

2 YO! History 1997 YO! Sushi lands in the heart of Soho, London and soon opens in the uber cool department store Harvey Nichols London, England 1998 YO! Sushi opens in iconic Selfridges, Oxford Street, London, England 1999 Robin Rowland joins as Ops Director, YO! Sushi has 4 restaurants 2000 Robin Rowland appointed CEO 2002 YO! Sushi opens first restaurant outside of London in Selfridges Manchester, England 2003 Management buy-out. YO! Sushi has 12 restaurants

3 YO! History 2003 YO! Sushi s first franchised restaurant opens in Dubai, UAE 2006 YO! Sushi opens 20th UK restaurant in Harrods London, England 2007 Ian Turner Joins YO! 2007 YO! Sushi opens in Moscow, Russia (franchise) 2007 YO! Sushi opens in Dublin, Ireland (franchise) 2008 Second management buy-out YO! Sushi has 40+ restaurants world wide (30 company owned) 2009 YO! Sushi opens 13 restaurants 2010 YO! Sushi launches 50 th company owned restaurant in Market Place, Oxford Street, London, England.

4 What is sushi - Originally a method of preserving fish centuries ago in Japan but has been developed to what we know now as a select piece of seafood (or other ingredient), on a small block of seasoned rice.

5 HACCP - Purchase - All of our suppliers are based in the UK. - Japanese food supplier imports ingredients on our behalf - Work with our suppliers to develop their systems

6 HACCP - Fish is sourced from Scotland - Is Atlantic, farmed, pellet fed. - From being caught to being in our restaurants is no longer than 72 hours. - Use more than 300 tonnes of salmon a year

7 HACCP - Storage - On delivery all products are stored in appropriate conditions. - Salmon given another 2 days shelf life - Big issue for us is seperation. How can you keep raw fish and deserts in the same fridge?

8 HACCP - Preparation - All our food is made fresh every day. - Prepped foods are given specific shelf lives. - Have different coloured boards, knives, cloths for use in kitchen.

9 HACCP Special Precautions - Rice Need to remember it is not boiled rice. Sushi vinegar is added to reduce ph. - History of YO! Rice - Salmon freezing arguement. EU right or wrong for sushi. - Belt times 2 or 3 hours - Record Keeping DPSC - Scores on Doors good or bad.

10 Training - Every team member trained to level 2 within 2 months of starting - All management trained to Level 3 and HACCP within 3 months of joining or promotion - Every year hold a Level 4 course for up to 7 members of company. - All staff inducted and trained through in house books and on the job.

11 The future - Primary Authority Agreement with Islington. - Expanding with 8 restaurants this year, 12 next year. - Continue to be ground breaking and setting the bench mark for all sushi operators

12 The future Sustainability - YO! Sushi not only says the right things about sustainable fishing but acts on it. It has previously been heavily marked down by Fish2fork for serving eel, a critically endangered species, but within a week of learning of the fish s conservation status it had been taken off the menu. If all restaurants showed the same ability to both listen and act the seas would be far less troubled. Tellingly, the restaurant chain has a firm commitment to getting its fish from sustainable sources and it states its policy in uncompromising terms. - Of their two most popular sellers salmon and tuna the salmon comes from reputable and environmentally-aware Scottish farms and the tuna is line and pole caught yellowfin. Furthermore, the white shrimp aka king prawns (Litopenaeus vannamei) are Best Aquaculture Practices (BAP) certified from Thailand. If there is to be any criticism it is that there are concerns about the sustainability of the farms where its yellowtail is grown and that while telling customers which species they are offer there could be more information to the diner about sources. YO! Sushi is an example to the restaurant world and fully deserves its four blue fish.

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