Stop by GoGo Sushi from 3 to 7 p.m. this Saturday, Oct. 29, and check out the touchscreen ordering and the sleek dining room. We hear there will also be free samples and door prizes. And there's a philanthropic twist: A portion of the proceeds from sales will go to the Wounded Warrior Project, which assists injured U.S. service members. (Owner Greg James is an Air Force veteran of Desert Storm, so supporting the troops is close to his heart.)
James, who proclaims his title as "head roller," worked in the big-box logistics industry before turning his energies to the GoGo Sushi concept, which he hopes to eventually franchise.
GoGo Sushi is at 2057 Scarritt Place. See the menu at gogosushi.com, and call 891-7690 to place an order by phone. Hours: 11 a.m. to 9 p.m. Sunday-Thursday; 11 a.m. to 10 p.m. Friday and Saturday.
Read the full release after the jump
GOGO SUSHI OFFERS SUSHI ‘YOUR WAY’ WITH NEW CONCEPT RESTAURANT IN VANDERBILT AREA; GRAND OPENING SET FOR SATURDAY, OCT. 29NASHVILLE, Tenn., Oct., 18, 2011 — GoGo Sushi will celebrate the Grand Opening on Saturday, Oct. 29, 2011, from 3 to 7 p.m. of its first concept restaurant with a “fresh, healthy, new alternative to fast food” and an eco-friendly twist in the Vanderbilt area, according to Greg James, owner and “head roller.” A portion of the proceeds from that event will go to the Wounded Warrior Project.
James explains, “The GoGo Sushi concept was built on the need for freedom of choice. It’s the freedom to choose healthy, fresh ingredients of your liking. GoGo Sushi was formed as an environmentally conscious organization, and we are committed to practices that protect the environment.”
Using high-tech, touch-screen kiosks, innovative food preparation equipment and the expertise of an expert chef, GoGo Sushi allows customers to order their own sushi rolls created from fresh ingredients they way they choose. Customers use the menu on the kiosk to touch select from an array of fresh ingredient choices, starting with the type of wrap, rice, main ingredient, three add-ons and the finishing touches. The customer’s customized sushi roll can be matched with a healthy soup, salad and dessert rolls.
James highlights some menu items, “Whether you want to start with a seaweed wrap, a soy wrap, or white or brown rice, the freedom to choose is yours. In addition to the traditional seafood cooked and uncooked main ingredients, we have added cooked beef and chicken as alternatives. We’ve given the customer over 30 ingredients to select from, including Asian pear, asparagus, baby spinach, carrot, jicama, mango, pineapple, potato sticks and even strawberries.”
Upon completion of the order, they can swipe their credit card at the kiosk, or pay with cash when they pick up their order. A friendly order taker “roller” is always available for those who need to ask questions or just prefer to give their order to a person. They can even watch the food preparation process from start to finish through a window along the food preparation line.
James emphasizes, “We have unique Japanese robotic food preparation equipment that enables us to provide a high quality roll prepared quickly in a very clean and efficient process with the finishing touches by our chef who oversees the entire preparation in a time averaging four minutes per order.”
The restaurant is committed to maintaining a low-carbon footprint by utilizing composting, recycling, environmentally friendly disposables (from unbleached sushi baskets to cups made from corn), and energy efficient lighting and equipment.
James points out, “Another practice is our responsible fish and seafood sourcing, and we use organic ingredients whenever possible. We also us as many local and seasonal resources as possible, thus reducing the use of high carbon foods created through the manufacturing, transportation, preparation, packaging and waste process.”
With a team of 10-15 employees, GoGo Sushi seats 41 customers. Located at 2057 Scarritt Place in the retail space of the Wesley Parking Garage, on 21st Avenue, S., across from Vanderbilt University, the restaurant will be open Sunday thru Thursday from 11 a.m. to 9 p.m., and Friday and Saturday from 11 a.m. to 10 p.m. Customers may order by phone by calling (615) 891-7690. They also provide catering services. Soon customers will even order using a phone application available for most phones, then pick up their order, or go into the restaurant, find a seat and order from the phone while in the restaurant.
In the near future, James plans to franchise the operations, and is seeking those wanting to start this innovative new restaurant concept with a modest investment of resources.
A veteran of Desert Storm in the U.S. Air Force, James has a strong commitment to programs, such as the Wounded Warrior Project, serving active military personnel and veterans and their families. Through the Patriot Express program for returning veterans, he was able to gain funding support for his new venture.
The Mission of the Wounded Warrior Project is “to honor and empower wounded warriors.” They accomplish this by raising awareness and enlisting “the public’s aid for the needs of injured service members,” by helping “injured service members aid and assist each other” and by providing “unique, direct programs and services to meet the needs of injured service members.”
Prior to envisioning his new venture, James was employed in the arenas of Big Box logistics and warehousing. He served as general manager for UTi Integrated Logistics serving DuPont in New Johnsonville. He also served as global retail return facility manager for Genco, which provided logistics services to Dell.