Question 1: What is the Benihana concept? Benihana concept is based on Job Shop primarily because of following reasons: 1) Job shop is a process where typically ore or few of a kind are made at one time‚ similar to what Benihana does. If we look at Teppanyaki table it serves steak‚ filet mignon‚ chicken and shrimps at one time basis customer preference /selection 2) In Job shop we require a skilled craftsmen who can customize the product as per customer requirement‚ similar to what the Chef
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CHALLENGE 1 How many additional customers can Benihana service with batching? First of all‚ it was obvious from the first glance that batching strategy was the right one‚ as it was profitable. On the contrary‚ the non-batching strategy it was not profitable and there was a loss of $ 201.58. This is due to the fact that batching allows the restaurant to use fewer chefs which lowers the fixed costs maximizing the profit. We can also notice that in the cases of batching versus the cases of non
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references the “old classic” HBS case on Benihana‚ and is intended to be used in conjunction with a simulation that helps students gain insight into how Benihana achieved its profitability. The simulation helps bring out many key operational issues‚ such as how variability in demand and in processing can negatively impact profitability. The case analysis goes on to show how Benihana reduces variability‚ and illustrates concepts such as the product-process spectrum‚ the impact of a bottleneck‚ and
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Benihana ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- 1. ------------------------------------------------- What is the Benihana concept? Benihana restaurants are traditional Japanese hibachi steakhouses‚ which feature the Japanese cooking method known as teppanyaki. There are key attributes that separate Benihana from other restaurants. One is true Japanese authenticity. Every
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1964 as Benihana of Tokyo Employees: 1‚763 Sales: $81.6 million (fiscal year ending March 31‚ 1996) Stock Exchanges: NASDAQ SICs: 5810 Retail Eating & Drinking Places Company Perspectives: Helping our guests feel welcome is as important as our cooking. And it is just as great a skill. Ever striving for excellence in hospitality‚ it is truly our restaurant family who has built Benihana’s success. Company History: Benihana‚ Inc. owns and licenses restaurants in the Benihana and Benihana
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EXECUTIVE MBA 2014/2015 PRODUCTION AND OPERATIONS MANAGEMENT CASE REPORT Porto‚ 24st October 2014 PROFESSOR Luis Solis‚ PhD. GROUP 6 Carlos Manuel Soares Pimenta Gonçalves Francisco Adriano dos Santos Marques Ribeiro Paula Cristina Fonseca Gonçalves Arantes Pedro
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1. What is Benihana’s value proposition to its customers? Benihana strives to be unique and promises to be a fun place to eat for all. Benihana’s primary value proposition to its customers is providing high quality of quick service and authentic exotic food at reasonable price. Unlike a traditional restaurant where you place the order and food is served to you‚ at Benihana you get to watch the food being cooked and also get entertained in the process. Each chef has a different style and personality
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1. What is the Benihana concept? The Beninhana of Tokyo‚ basically a Japanese Steak House has a very unique concept in terms of the idea of watching the food being cooked live on the table in front of eyes. Benihana featured traditional Japanese cuisine experience in the urban U.S metropolis. It was the first introducer of Hibachi Cooking style in USA‚ celebrating the cooking of food so alive and entertaining. This experience comes with Teppanyaki tables which accommodated eight people and live
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1. What are the differences between Benihana’s production process and that of a typical restaurant? How do these differences affect a customer’s dining experience? Method Typical American food: you order form the menu and the bus boy will bring to your table Food is prepared table-side. Provides unique “dinner and a show” type of experience. Floor plan: Allows more floor area for dining (only 22% of space is for preparation‚ storage and office space) Small bar/lounge area - Attentive:
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City by 25-year-old Hiroaki "Rocky" Aoki. Aoki‚ a wrestler who had qualified for but did not attend the 1960 Summer Olympics started the restaurant with $10‚000 earned from driving an ice cream truck in Harlem. The first restaurant‚ Benihana of Tokyo‚ was named for the red Safflower that was the name for the coffee shop owned by his parents in Tokyo. Aoki’s concept was for the meals to be theatrically prepared by a knife-wielding‚ joke-telling chef at a teppanyaki table surrounded by a wooden eating
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