Sushiya shares experience of how to manage restaurant business in volatile times

8 October 2014

The press breakfast, organized by Sushiya, took place on October 2. The company’s CEO Roman Romanchuk met with journalists, representing the leading Ukrainian media.

During a discussion Mr. Romanchuk shared information on how Sushiya managed to stay the largest network of Japanese cuisine in Ukraine despite a complicated situation on the market today. The restaurants, which suffer most of all, are the ones that are highly dependent on imported raw materials (up to 80%). However, even in this situation Sushiya manages to keep prices at the same level as in 2013. Moreover, two new Sushiya restaurants were opened in Kyiv in 2014 and one more restaurant is yet to be opened by the end of this year.

Due to unstable situation in the country, Sushiya was forced to close two restaurants in Simferopol, one restaurant at “Ultramarin” Mall in Kyiv and to suspend operations of two restaurants in Donetsk and Luhansk. The company took care of its employees - people from the Eastern region and Crimea had an opportunity to get jobs in the other Ukrainian cities. They were also provided with accommodation and food for the initial period. The company has also launched a social project, called “Dopozhemo svoyim” (“Let’s help our defenders”), with its main goal to help ATO fighters and their families.

Roman Romanchuk, CEO of Sushiya: “Crisis for us is the time, when we have to restructure, improve internal processes and invest into the future. This is the time to show loyalty to the Guests. Our strategy is to keep current prices at expense of our own marginality. We also strive for developing projects, aimed at increasing growth of our Guests’ loyalty. The current situation requires maximal focusing on the customers, their expectations and benefits.”

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