When brothers Andrei Stern and his sibling embarked on their restaurant venture in 2009, Miami’s dining scene was missing something essential—affordable, flavorful food that bridged the gap between quick-service and fine dining. Their response? Suviche, a tiny, 500-square-foot eatery specializing in ceviche and sushi-inspired dishes. Today, Suviche stands as a multi-location success story. Here’s how they did it.
Starting small isn’t a setback—it’s an advantage. The Stern brothers identified a clear gap: college students and young professionals lacked affordable, yet high-quality dining options. With just ten seats and no sophisticated POS system, operations were manual and scrappy. Affordable mid-tier dining was underserved in Miami, making Suviche instantly appealing to its target demographic.
Early on, Andrei Stern understood that consistent communication was the foundation of a successful operation. He implemented what he termed “30-second conversations”—short, daily team check-ins designed to quickly resolve issues and maintain alignment. Rapid team check-ins ensured everyone stayed informed about menu updates, staffing changes, and day-to-day priorities while proactive management allowed the team to swiftly identify and solve potential problems, fostering a responsive and cohesive work environment.
Growing pains arrived in various forms, notably tariffs on imported seafood and supplies, threatening Suviche’s value-driven pricing model.
Tariffs Impacting Mid-Tier Pricing
Florida’s minimum wage hikes and frozen tip credits posed significant challenges for restaurant profitability. Suviche adapted swiftly and innovatively. With a commission-based pay model, Stern and team introduced a transparent service charge that was distributed fully to staff. The end result? It ensured fairness and motivation remained high, despite the changing compensation landscape.
A critical turning point was recognizing the industry trend toward specialization rather than broad, expansive menus. Suviche sharpened its offering, focusing on what they did best—fresh, vibrant ceviche and sushi-style dishes. Leaning into their niche specialization established a clear brand identity around specific, popular dishes. Ultimately, this led to higher consumer loyalty as Suviche became the go-to spot for their chosen specialties, cultivating a dedicated following.
Scaling operations brought exponential growth behind the scenes. At its current scale, Suviche processes approximately 4,500 accounts-payable transactions monthly. Through wise financial partnerships, Suviche has invested in robust software and reliable partners such as Restaurant365 to handle massive transaction volumes seamlessly.
Through strategic vision, adaptive leadership, and unwavering dedication to quality and value, Suviche has become a benchmark in the hospitality sector. Their journey underscores the power of purposeful growth, careful specialization, and continual innovation.
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