Title: Ken's Sushi
Course: SkillsCom BA 101 16.0

The price of fish can fluctuate quite a bit, so I think we should base our prices off the market price of the ingredients. I'm not sure exactly how much we should mark them up, though. I want to deliver a fine dining experience, but I also want to keep it affordable so that we aren't catering exclusively to a high end clientele. This is one of the things I'm hoping you can help me with.

Tell us about the restaurant.

Tell us about your food.

Tell us about your prices.

Tell us about your startup costs.

Tell us about your operating expenses.

Alright, I think we've got enough to start.