That’s incredible Wilson! That you learn how to cut salmon. I’m also learning how to serve food to customers as well. I’m getting better at it too. It’s also step by step but fast pace. I just need to know how to do the setup like in the morning and During closing have to move a little fast cause I tend to be slow which some of my coworkers are ok with me on it and some are pushing me to get everything prepped up or wrapped up.
Thanks so much Wilson, your invaluable videos very helpful to us who are planning to start a food business. Your work and efforts definitely give us comfort that we are not alone in our journey. Thank you for your generosity.
Hey Wilson, Do you have to bring out new fish every 2 hours due to room temperature? One reason why fried chicken restaurants don't seem attractive for maintenance
I’m owner of a barber shop and right next to my shop is. Apoke and I wud love to have that business, do u think a guy like me have no idea about poke can run it ?
Funny guy says don’t press the salmon because it’s going to damage it but then he saws the fish to dice it. That’s contradictory. Any real sushi chefs here would understand.
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The food looks amazing and the owner has great sense of humor and values. Love it.
That’s incredible Wilson! That you learn how to cut salmon. I’m also learning how to serve food to customers as well. I’m getting better at it too. It’s also step by step but fast pace. I just need to know how to do the setup like in the morning and During closing have to move a little fast cause I tend to be slow which some of my coworkers are ok with me on it and some are pushing me to get everything prepped up or wrapped up.
Thanks so much Wilson, your invaluable videos very helpful to us who are planning to start a food business. Your work and efforts definitely give us comfort that we are not alone in our journey. Thank you for your generosity.
my pleasure and im glad this has helped you! join our fb group, it has a great community in there :)
The production value is amazing!
Thank you! Glad you like it
Looks so fresh that I can smell it just by watching.
Super fresh! So delicious :P
Really inspiring ! Thanks so much for this video.
Amazing video quality and great insights into the poke business! Looking forward to more videos like this
Appreciate it! Next episode just got released and another one coming next tuesday :)
Hey Wilson,
Do you have to bring out new fish every 2 hours due to room temperature? One reason why fried chicken restaurants don't seem attractive for maintenance
Another great vid man - thank you!
glad you enjoyed it! :)
"AAA sushi rice".....🤣🤣🤣 Calrose, Botan?!?🤫
Very good content Wilson.
Ate there recently and was very happy with my meal :D
Nice! Great to hear you enjoyed it
Looking forward to try it.
Enjoy your time Alex!
I’m owner of a barber shop and right next to my shop is. Apoke and I wud love to have that business, do u think a guy like me have no idea about poke can run it ?
Anyone knows the name of the brand of the rice cookers?
also wondering same thing. I think the two near the serving bar are actually rice warmers.
75 dollars per sqft of rent for 1400 sqft shop is 105000 per month. Are you sure?
Funny guy says don’t press the salmon because it’s going to damage it but then he saws the fish to dice it. That’s contradictory. Any real sushi chefs here would understand.
Brother will you please make a video on vegan restaurant and marketing idea 😉😇☺️
Will put it into my book of vid ideas!
@@WilsonKLee Thanks bro...
Come to Italy to discover us sei Bravissimo
Would love to visit Italy in the future!
@@WilsonKLee come to us look my Instagram Profile olistichouse and Chef
Poke means chopped. That what poke mean.
Is this profitable?
Poke in Hawaii is not loaded with Mac Salad.