BENIHANA OF TOKYO CASE PDF

Operations Management Case Study Report Case: Benihana of Tokyo PREPARED BY: UNDER THE GUIDANCE OF: Dhruv Gupta 13DM Prof. A.K. Dey. Discusses the development of a chain of “theme” restaurants. The student is asked to evaluate the current operating strategy and suggest a long-term expansion. Case Study on Success of Benihana of Tokyo Group 4. 1. Evolution of Benihana of Tokyo Year Event First restaurant Japan Introduction of Hibachi.

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Beverages cost lower than the industry: Low Cost Rocky realized that low cost could be achieved and as the customer experience was unique, so it led to high profits.

Benihana of Tokyo

The instant success of the first unit helped Rocky to open six franchises within the next seven years soon after which he realized that the franchise owners were investors and had no restaurant experience which made it even more difficult for them to relate to a native Japanese staff. Authentic Japanese atmosphere 3.

Benihana founder Hiroaki Benihana by According to Bill Susha Vice President the company could limit to opening only 5 units a year because that was as fast as the two crews of Japanese carpenter could work.

Dhruv Gupta 13DM Prof. Hibachi and Teppanyaki Table: Then table benihaana the customer to participate in the cooking process.

Benihana of TOKYO by on Prezi

Click here to sign up. As the menu was simple and limited so, the food wastage was reduced. These learning helped Rocky to open up his first unit of Figure 2: Target high traffic area Benihana restaurants adopted well defined and accurate methods during site selection and training of chefs which helped them reduced the average dinner turnover time.

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He also learned that the American enjoyed watching their food being prepared. Help Center Find new research papers in: Furthermore they had the constraints of the staff and the cost factor which confined them to open there units in major cities.

Tables are designed in such a way that chef prepares food directly in front of the customers therefore reducing variability from waitress and customer can easily communicate the menu. cawe

They keep an optimal mix to meet the business district and residential flow. Food cost relative to the industry: He did a systematic analysis of US restaurant market and discovered that although American enjoyed eating in exotic surrounding but were deeply mistrustful towards exotic foods.

Benihana of Tokyo Harvard Case Solution & Analysis by TheCaseSolutions .com on Prezi

Labour skilled at providing an interactive dining experience, equal attention to all the customers 6. Steak, chicken and shrimp Target customers: Model difficult to replicate: Apart from this each restaurant had a simply management structure which allowed all the managers to report to the operation manager, Allen Saito who in turn reported to Bill Susha Vice President which made it easier for the top management to control the company.

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The United States, overseas and Japan. There were other issues which had to be addressed for example importing every item from Japan used in construction of a unit and using Japanese carpenters. Business person, tourist visitors, white collars Site selection: Remember me on this computer.

Considering all these advantages and disadvantages into account the company had three principal areas for growth: All this along with the unique combination of Japanese paternalism in an American setting made the Benihana model difficult to replicate but dase were certain problems that the management was facing during the future expansion plans. Benihana restaurants adopted well defined and accurate methods during site selection and training of chefs which helped them reduced the average dinner turnover time and the unique combination of Japanese paternalism in an American setting made the Benihana model difficult to replicate 8.

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Log In Sign Up. The major problem that Rocky addressed “Rocky” Aoki from the analysis was the shortage of bsnihana labor which he eliminated with the Hibachi table arrangement, which required only the chef as a skilled person.

Food and beverages Types of food served: