And no, I’m not telling you where this place is. He doesn’t want any more business.
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A San Diego State University MBA explains…
5 Reasons Why “Tomo” will never be rich:
1) Tomo makes the food himself. Doesn’t delegate, or hire anyone to do it for him.
2) Tomo is not customer focused and will lose many repeat customers with this “We don’t need you” attitude.
3) Tomo doesn’t care that he’s losing customers, so this problem wont’ hit his radar
4) Tomo thinks just because he’s busy, it means he has more customers than he can handle. Therefore he doesn’t hire additional help, doesn’t open new stores, and doesn’t plan any expansion
5) Tomo prefers to be a novelty hole-in-the-wall as opposed to a thriving business. No motivation to actually get rich in the first place
That’s it in a nutshell. This sign may be cute and get a laugh, maybe even become a small tourist attraction, but it’s not what gets someone out of a 50-60 hour grind of working a restaurant he can’t escape. Love your customer. It’s key.
1) The food would suck if he hired anyone else.
2) He doesn’t have the bandwidth to take on any more customers.
3) People beg for reservations.
4) See #1
5) See #1
6) I’m still not going to tell you where it is.
I definately know where to get WAY better sushi.
Go to Tsukiji Fish Market in Tokyo at the far end near the docks. There are like 10 sushi bars
to chose from. Pick one that has a seat available, and you will be insanely happy. You just need to fly
to tokyo for a good price…. But yeah theres also good sushi here in LA without the BS…
Let Dan MBA it up – if he doesn’t go, it means it’s easier for the rest of us to get a table!
Brandon, trust me, This is the closest you will get to Tsukiji where we live. Next time you visit.
A quick google turned up the location. I’ll have to give it a shot. :)
Tomo’s is our favorite sushi place. Give us a call Jason next time you go.
We went to eat on last friday. Love it!! Thanks!
Not trying to start a flame war (ok, maybe just a little), but Dan’s comments are precisely why one should never hire an MBA to run their business.
Tomo’s lays out how he runs his place so everyone is on the same page. There are no surprises such as, “What do you mean you don’t have California rolls!” or, “I have to wait how long to get my food?!!!”
There is a very simple reason he does things the way he does: quality control and attention to detail. Sushi making is not a production line process which is why there aren’t more people making the sushi. Nor is it about cute waitresses in skimpy outfits bending over as they serve your food (though there’s nothing wrong with that) driving the business.
Sushi is about the quality of the food and skill of the preparer. People who want good sushi will always be willing to spend the extra money.
It’s Econ 101: supply and demand. Limited supply of a good product = high demand. Even Dan can understand that concept.
Wow, I’ve had one of those shirts hanging in the back of my closet for many years….
Obviously Tomonori (?) is still around, how about Fin? They made a great team. I’ve since moved out of state since they closed down, but will visit their new location one day.
Probably nothing is going to beat a sushi breakfast at Tsukiji, but you don’t need your passport or to get up at the crack of dawn to eat here. I just ate there last week and Tomo and Fin are indeed a great team. Their non-sushi dishes are also good too.
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