Benihana

1. What is the Benihana concept? The Benihana concept as applied to the customer is a casual communal dining experience in an Japanese atmosphere where both exceptional service and put ontainment is provided by a personal t adequate to(p) chef. From an operational perspective, the Benihana concept is unity that maximizes a batch production model to capture efficiencies to pass up cost and increase revenue.
To elabo rank further upon the operational concept, Benihana’s service delivery design system can be further broken down into a series of processes. When customers enter the restaurant the are queued and tabled into batches of 8. Drinks, appetizers, and entrée delivery is then bear on into job sets supporting the same standard table size. The commit of a semi-homogenous primary component menu in every(prenominal) services, (chicken, steak, and shrimp) accounting for only 3 forms of main entrée, allows Benihana to prep and runed meals mass. Serving sizes are batched to accommodate the average consumption rate of 8 people while trays, carts, serving tools (i.e. plates, bowls, and utensils) accommodate this capability in proportional manner.



By combining standardization and batching processes Benihana is able to create efficiencies in the way it manages all cost associated with food, staff, and infrastructure.
2. Is Benihana a successful operation? How successful? Benihana is a successful operation. By concentrating on efficiency and carefully managing waste its typical restaurant experiences net profit in the range of 0.5 to 9.0 percent. By reason and exceeding the expectations of its customers Benihana is able to fuel expansion through and yearbook organizational gross of $12 million.

3. Prepare an operating tale for the Chicago restaurant based on the operating training in the case.
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