Month 7: The Messy Middle of Ownership

August 22, 2026

We’re now five weeks into ownership of Sawa Hibachi Steakhouse, Sushi & Thai. The 45-day training period with the previous owners is still ongoing and will end on August 30. These weeks have been intense, revealing, and far more complex than the excitement of closing day.

Real Progress Behind the Scenes

Despite the challenges, we’ve been able to make meaningful improvements:

• We completed a full professional deep-clean of the entire hood system (a significant investment in the tens of thousands).
• We replaced the damaged, grease-coated ceiling tiles in the hibachi room.
• We steam-cleaned the wall panels to remove years of built-up grease.
• We brought in professional AC technicians to address long-neglected maintenance issues.
• We are currently in the process of repainting the walls and ceiling, which is about halfway completed.
• We are also updating lighting and fixtures throughout the restaurant.
• We’ve ordered new bar stools and a new hostess stand.
• We installed a proper to-go rack with clear third-party delivery labeling to improve efficiency.
• We are bringing in professional services to handle soap dispensers, hand paper towel dispensers, restaurant towels, floor mats, and other day-to-day operational supplies.
• Marcus has successfully renegotiated with all suppliers to move from COD (cash on delivery) to weekly payment terms, improving our cash flow management.

We’re also starting to see positive responses from both customers and staff as these changes take hold. Looking further ahead, we plan to expand the patio, replace the current patio furniture, add café lighting, and update the windows with Sawa mascot silk lining. Because of the unexpected (but necessary) maintenance and upkeep costs, we’ve made the decision to postpone building the new bar until next spring.

Team & Systems Updates

We’ve filled several important roles: Bar Manager, two new servers, and a To-Go Packer/Expo. Colin continues to be a major support, stepping into stir-fry, sauté, hibachi, inventory, and to-go as needed.

Colin preparing one of the special sauces — always ready to jump in wherever he’s needed.

The Toast POS go-live did not go as planned. We did not receive the staff training that was promised, and the menu loaded incorrectly with pricing errors throughout. Marcus has spent significant time correcting most of the issues, and we’ve brought the Toast consultant back to properly train the servers. The rocky launch caused some short-term financial impact through incorrect orders and charges, but we still believe Toast is the right long-term tool for Sawa.

The Harder Realities

Ownership continues to surface deeper operational issues. The kitchen and hibachi stations still lack consistent standards and structure. The current chefs are highly sensitive to change, which makes bringing in new leadership challenging. Rather than force a quick solution, we plan to take time to understand them better and work with them on how they want to grow.

In the front of the house, many processes remain manual. We’re also getting to know our long-time guests, and they’re getting to know us. Many have deep habits and expectations built over years, and we’re working to build trust that the menu and quality they love have not changed — only the ownership has.

Through every challenge, our commitment remains the same: protect and uphold the quality standards that made Sawa a local favorite for 16 years. Consistency, care, and respect for what already works are non-negotiable as we move forward.

Overall Picture

The restaurant itself is performing well. The clientele is strong, and we’re beginning to thoughtfully add our personal touches while still respecting what has worked for 16 years. At the same time, this has been a tough and demanding stretch for both Marcus and me. The learning curve is steep, the unexpected costs are real, and the cultural shift required is bigger than we anticipated.

This is the unglamorous side of buying a business — the part that doesn’t show up in the closing-day photos. We’re documenting it honestly because the real journey includes both the progress and the friction.

We’re still hopeful, still committed, and still learning every day.

Thank you for following along. If you’ve visited recently or have thoughts on what makes Sawa special, we’d love to hear from you.

— Denise Kenson
President & Owner, DKM Legacy Holdings
Sawa Hibachi Steakhouse, Sushi & Thai