Hissho is operated by Hissho International, LLC, based in 3623 Lazy Hawk Road, Suite 101. The brand offers fresh sushi through in-store venues located inside grocery stores and other retail locations, providing sushi-making services and products to customers in the seafood restaurant industry.
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Hissho provides a comprehensive support system designed to guide you from your first day of training through every stage of your business ownership.
Item 11 outlines the franchisor's pre-opening and continuing assistance, advertising (Brand Fund), computer systems, and training obligations.
Includes site approval or selection, an Initial Training Program (Sushi Bar and/or Asian Food Bar, approximately 10 days each, or 15 days combined, extendable to 20 days), a loan copy of the Hissho Sushi Franchise Operations Manual (159 pages), advice and consultation on Food Retail Unit management/operations, and delivery of equipment, signs, fixtures, and opening inventory through the franchisor or its affiliate Lwin.
Ongoing training programs as deemed appropriate, advice and consultation on operations and new developments, local marketing advice and promotional materials, administration of a National Brand Fund (up to 2% of Net Sales), periodic revisions to the Franchise Manual, inspections/evaluations, and onsite assistance for resolution of customer complaints and operating problems.
The Franchisor or its affiliate Lwin typically controls the location under an agreement with a Retail Host; franchisees may also propose sites subject to Franchisor approval based on population, demographics, traffic counts, revenues, signage, visibility, and square footage. Approval/rejection occurs within 30 days of site submission, and 20 days for lease approval.
Franchisees are not required to buy an electronic cash register/POS since sales run through the Retail Host's system, but must purchase the Hissho Label System (touch screen terminal with label printer) and a computer with basic internet/email/word processing/spreadsheet capability. Estimated computer cost is $500-$800, with periodic software update and replacement costs.
Leased from Franchisor or affiliates for each Full Service Sushi Bar; requires a non-refundable Initial Lease Fee of $1,500, plus a monthly Technology Fee ($150, up to $300), Data Overage Fee ($10/GB over 100mb), Replacement Fee ($1,000), and Non-Return Fee ($1,500).
A proprietary tablet-based digital logbook system is required for daily operations (production reports, shrink records, temperature logs, etc.), with fees including a Tablet Setup Fee ($50), Digital Logbook Fee ($50 biannual), Replacement Tablet Fee ($250), Tablet Non-Return Fee ($350), Replacement Case Fee ($40), and Case Non-Return Fee ($55). Annual cost estimated at approximately $2,050 per unit.
Separate Initial Training Programs for Sushi Bar and Asian Food Bar (10 days each, or 15 days combined), held at headquarters in Rock Hill, South Carolina. Initial Training Fee is $2,000 per Principal Trainee ($1,000 for a Helper), or $3,000/$1,500 if taken together. Additional Sushi Chef Training (10-20 days, $2,000 per equity owner) and One-on-One Training ($3,500 in-person or $1,500 virtual) may be required.
Franchisee or Operating Principal must hold a current ServSafe Food Protection Manager Certification (ANAB-accredited), costing approximately $99-$199, prior to attending Initial Training.
The Hissho Training and Development Department, led by Yvette Healey, conducts training covering Franchise Administrative Support, Logistics & Inventory Management, Operations Management & Quality Production, Marketing/Customer Service/Merchandising, Finance, and Food Safety & Compliance, totaling 31 hours classroom and 50 hours on-the-job training.
Franchisor establishes and administers a National Brand Fund funded by Brand Fund Contributions (up to 2% of Net Sales) used for marketing, advertising, and promotion of the brands. The Brand Fund is not audited; an accounting is available annually upon written request. No obligatory cooperative advertising currently exists, though Cooperatives may be formed in the future.