Benihana

1. What is the Benihana invention? The Benihana concept as applied to the customer is a casual communal dining experience in an Nipponese 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 enthral efficiencies to pass up constitute and increase revenue. To elabo rank notwithstanding upon the operational concept, Benihana’s service speech communication design establishment 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 uniform standard table size. The commit of a semi-homogenous primary luck menu in every(prenominal) services, (chicken, steak, and shrimp) accounting for only 3 forms of primary(prenominal) ent rée, allows Benihana to prep and runed meals mass. Serving sizes are batched to beseem the average white plague rate of 8 people while trays, carts, serving tools (i.e. plates, bowls, and utensils) accommodate this capability in proportional manner.

By combining calibration 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 triple-crown operation? How successful? Benihana is a successful operation. By concentrating on efficiency and care bounteousy managing waste its exemplary restaurant experiences net profit in the range of 0.5 to 9.0 percent. By reaso n and exceeding the expectations of its cust! omers Benihana is able to fuel expansion finished and yearbook organizational gross of $12 million. 3. Prepare an operate tale for the Chicago restaurant based on the operate training in the case. [pic]If you want to get a full essay, order it on our website: OrderEssay.net

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