Benihana _

Topics: Teppanyaki, Culinary art Pages: 5 (708 words) Published: October 27, 2014

 

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
 Miguel
 Moreira
 Patrício
 
Ricardo
 Araújo
 Burmester
 
Tiago
 Gil
 Soares
 da
 Rocha

 

 


 

 

 

 

INTRODUCTION
 –
 BENIHANA
 CONCEPT

 
Benihana
  is
  a
  Japanese
  restaurant
  chain,
  where
 
the
 food
 is
 prepared
 at
 the
 client
 table,
 by
 native
 
chefs,
  in
  an
  environment
  decorated
  according
  to
 
Japanese
  culture,
  with
  pieces
  imported
  directly
 
from
  Japan.
  The
  concept,
  based
  in
  cooking
  at
  the
 
client
  table,
  named
  Teppanyaki
  table,
  allows
  the
 
reduction
  of
  the
  area
  consumed
  by
  the
  kitchen,
  as
 
well
 as
 the
 staff
 costs,
 while
 increases
 the
 service
 
level
  provided
  directly
  by
  the
  chef
  to
  the
 
customers.
 
 
This
  process
  is
  also
  important
  to
  improve
  the
  confidence
  of
  the
  clients
  in
  exotic
  food
  as
  well
  as
 
adding
 a
 theatrical
 dimension
 to
 mealtime
 experience.
 
The
  success
  of
  Benihana
  depends
  also
  on
  the
  quality
  of
  the
  prepared
  dishes.
  The
  ingredients
  are
 
carefully
 selected,
 namely
 the
 quality
 of
 the
 meat.
 
The
 concept
 is
 also
 supported
 by
 the
 publicity,
 which
 follows
 an
 uncommon
 strategy
 in
 the
 sector.
 
The
 expenses
 in
 publicity
 are
 in
 Benihana,
 higher
 than
 average
 in
 the
 restaurant
 industry.
 

KEY
 INGREDIENTS
 IN
 BENIHANA´S
 SUCCESS
 –
 ORDER
 WINNERS
 

 
The
 following
 key
 ingredients
 of
 Benihana
 success
 are
 part
 of
 the
 Benihana
 success:
 










Careful
  selection
  of
  restaurant
  locations,
  mainly
 
commercial
 and
 business
 areas
 with
 strong
 circulation
 
of
 pedestrian
 traffic.
 
Training
 and
 specialization.
 
Chefs
 intervention
 on
 the
 product.
 
Exotic
 image.
 
Price.
 
High
 Quality.
 
Courtesy.
 
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