Benihana of Tokyo Benihana is a steakhouse with food cooked in front of the customers by Japanese chefs and the decorated in an authentic Japanese setting. Operation advantages: Benihana has several operation advantages: firstly‚ by eliminating the need for a conventional kitchen with hibachi table arrangement‚ the restaurant keep labor cost low while providing attentive service. Secondly‚ the dining space was increased. Thirdly‚ by reducing the menu to three simple Middle American entrees‚ the
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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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Street in New York 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
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Benihana of tokyo wac analysis: The case benihana of Tokyo was simply about how to expand the business. Benihana is a service restaurant chain providing only minimal menu. The issue identified was they were unable to make a decision that how would they expand their business. They have some options waiting but its hard to make a strategy. It is a very difficult to expand a service nature of business because in service type of business everyone thinks he is a expert due to his practical observation
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Case Study Component: Benihana of Tokyo 1. What are the differences between the Benihana production process and that of a typical restaurant? Benihana focuses on creating a dining experience that is not just about the food and service as most other restaurants do. Benihana emphasizes customer entertainment whereas when you eat at a typical restaurant you and your family‚ friend‚ or partner have to create your own entertainment. By using the hibachi table where chefs make the food right in front
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Abstract. This short case heavily 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
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BUSINESS SCHOOL Cover Sheet for Individual Assignment: Case Study of Benihana of Tokyo Your assignment cannot be returned to you unless you clearly print your name and address in the box below. William Tan Wei Leng Block 308 Canberra Road #13-99 Singapore 750308 Name: William Tan Wei Leng Student ID: 1656521 Subject name: Operations Service Management Lecturer name: Max Zornada Due date: 10 July 2015 KEEP A COPY Please be sure to make a copy of your work before you submit it. On rare occasions
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BENIHANA Our suggestion to Benihana is to expand the target market and include a young generations as well as open new chain of family friendly restaurants. Gaining younger generations market could be accomplished by development of a mix of Japanese-Chinese quick cuisine restaurants/ food courts. Younger generation is very familiar with Chinese food‚ which is affordable‚ quick and tasty. Incorporating a Japanese twist to what is already widely accepted could be a refreshing idea and take a typical
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Module B: International operations management Case: Benihana of Tokyo Case Preparation: 1. 2. 3. 4. 5. What are the differences between the Benihana production process and that of a typical restaurant? Examine the production system in detail. (Try and draw a simple process diagram). What are the major design choices which generate operating efficiencies? What is the process flow at Benihana? How many customers can the restaurant process and what is this as cash flow? What role does the
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1) Sales and costs (percentages are relative to gross sales‚ unless stated otherwise) | Percentages | Dollars/yr | | Typical Restaurant | Typical Benihana Restaurant | Typical Benihana Restaurant | Gross Sales | 100% | 100% | $1‚300‚000 | Food Sales | 70-80% | 70% | $910‚000 | Beverage Sales | 20-30% | 30% | $390‚000 | Food cost‚ % of food sales | 38-48% | 30% | $273‚000 | Beverage cost‚ % of beverage sales | 25-30% | 20% | $78‚000 | Gross profit | 55-65% | 73% | $949‚000 |
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