The Restaurant Without a Restaurant

Posted: September 26, 2011 in Uncategorized

For our loyal readers, bear with me. In fact, scoot over, make room on the bandwagon, because we’ve got some new passengers. About 3 weeks ago we made our first official Sabi roll, first Sabi dollar, and first loyal customer (Hi Deborah 😉 )

To those that we meet each day in Denver, we seem like a strange proposition. ‘Delivery sushi?’ ‘dropzones?’ ‘the online restaurant?’

Well yes. It’s actually pretty cool. You order online (, we make your order fresh in the kitchen, and then we notify you when your order is ready for pickup at one of our designed ‘dropzones’ (hotspots) downtown. The whole process from ordering to eating will take you about 25 minutes, and cost you under $10…not bad for high quality ingredients, prepared fresh daily (that’s why when you’ll often see the “sold out!” sign go up on the website…we make it fresh, so when we’re out, we’re out.)

So that’s what it is….now why is it different. Why have we been featured on CNN Money, the Denver Post, and  why have we now become a finalist in the largest startup competition in the world?  3-game changers.

1. The online storefront – Challenging the restaurant industry adage “location. location. location.” mantra. What happens if you make your location accessible from every office cubicle, laptop computer, or mobile phone? Just click what you want, when you want it, and we’ll do the rest.

2. The Dropzone Delivery model – the current delivery system for most restaurants has one driver/biker going from customer to customer to customer trying to deliver each meal individually.

Well we figured that,  in a dense downtown system, it makes more sense to have hotspots throughout downtown where customers can come down from their cubicle (they spoke and we listened: “we want to get the hell out of the office for lunch!”) and meet us at the nearest designated Dropzone. This way, even if Mr. CEO takes an extra 5-6 minutes to come get his food, our other deliveries are not delayed because we’re just waiting at our central dropzone for customers to come pickup their food while the car makes a continuous loop from the kitchen (1.6mi away) to the dropzone.

3. Making Delivery….not suck. 

Did you know that the word “tips” comes from the acronym “To Insure Proper Service”? Well for us at Sabi, great service is just how things should be, not something we do for a couple extra bucks. That’s where our “delivery makeover” started. No tips. No delivery fees. No Styrofoam packaging (see below). No soggy food (dipping sauces on the side!). Never late (Dropzone delivery method above!).

That’s not the full story. It doesn’t talk about the crazy things we’ve done this past year, the amazing people we’ve met,  sushi bootcamp in Los Angeles, or how we thought of the “restaurant without a restaurant” concept to begin with.

Let us know what you think of the concept (click the little speech bubble in the top right hand corner of the page to leave a comment), or email with advice, compliments, criticisms (you name it, I want it)…and if you’re in Denver, you know what to do. Get in there and order, because WE are Sabi Sushi, and we are bringing fresh back to the mile high.


  1. Anonymous says:

    Love it ….. Keep it going ..

  2. Heather says:

    Seems amazing…but you need to expand to DTC. Lots of cubicles…and crappy office cafeterias.

  3. If you’re serious about making money with your website, watch this free video about getting free instant targeted traffic to your site

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