fresh sushi, consumers are really missing it.”
Established in ;;;;, JFE is a leader in fresh, chef-pre-pared sushi kiosks at grocery retail. Today, it manages
more than ;;; locations in supermarkets and club stores
across ;; states, including The Kroger Co., Sam’s Club,
WinCo Foods, Supervalu and Costco.
Through its Sushi Academy, JFE provides extensive
A chef rolls
ushi at Costco in Kapolei, Hawaii.
Some food comes with a protective, tamper-obvious shell.
—Paul Yi, JFE
training to teach franchisees the essentials of successfully operating its kiosks. JFE-trained sushi chefs have
sold more than ;.; billion sushi packages to date.
“The most important factor in selling sushi is seeing the
sushi chef making it fresh,” says Yi. “It’s a show business.”
Sharon Witt, a former category manager for a major
grocery store chain for which JFE is a vendor, concurs.
“Sushi has become like Starbucks for supermarkets,” she
says. “Mom comes in to pick up sushi with the kids, and
we’ve got another generation of sushi fans.”
According to JFE, full-service sushi kiosks can sell more
than ;;;,;;; a week, surpassing in-store grocery co;ee
bar sales. JFE further ;nds that sushi rings garner as much
as ;;; higher sales per square foot than annual store averages, and account for as much as ;;; of total deli sales.
“In the larger grocery stores we work with, fresh sushi
can represent up to ;; of total store sales, minus fuel and
pharmacy, and in smaller store formats, it’s penetrated
up to ;; of total store sales,” says Yi. Retail supermarket
sushi sales have reached well over ;;.; billion in the past
;; months, he says.
In July, JFE’s Snowfox Sushi program opened in its ;rst
Costco location at a Warehouse in Kapolei, Hawaii. “The
PHOTOGRAPH COURTESY OF SNOWFOX/JFE FRANCHISING