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.

Author: Dounris Turg
Country: Algeria
Language: English (Spanish)
Genre: Photos
Published (Last): 5 March 2017
Pages: 316
PDF File Size: 12.50 Mb
ePub File Size: 2.15 Mb
ISBN: 548-1-97302-472-1
Downloads: 85204
Price: Free* [*Free Regsitration Required]
Uploader: Dik

Cae 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. Apart from this each restaurant had a simply management structure which allowed cass 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.

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

Benihana of Tokyo

As the menu was simple and limited so, the food wastage was reduced. With the idea of going public someday the company had moved into joint-ventures in Mexico and overseas for the meantime. 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.

TOP Related  BSHF 101 PDF

Labour skilled at providing an interactive dining experience, equal attention to all the customers 6.

He also learned that the American enjoyed watching their food being prepared. Remember me on this computer.

Benihana of TOKYO by on Prezi

He got himself enrolled in the school of restaurant management at New York City College, thinking that he would never go hungry in the restaurant business. Click here to sign up.

Business person, tourist visitors, white collars Site selection: Enter the email address you signed up with and we’ll email you a reset link. Hibachi and Teppanyaki Table: Model difficult to replicate: 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.

Steak, chicken and shrimp Target customers: Considering all or 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 there were certain problems that the management was facing during the future expansion plans.

Food cost relative to the industry: Log In Sign Up. Dhruv Gupta 13DM Prof.

The United States, overseas and Japan. There were other issues which had to be addressed for example importing every item from Japan used beniahna construction of a unit and using Japanese carpenters.

Tokyo: A Case Study of Benihana of Tokyo&nbspCase Study

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. Skip to main content. Low Cost Rocky realized that low cost could be achieved and as the customer experience was unique, so it led to high profits. The future plans also include targeting younger generations and introducing a combination of Chinese and Japanese operations and expand the Benihana experience in various other domains such as Renoir exhibitions and model agencies etc.


Furthermore they had the constraints of the staff and the cost factor which confined them to open there units in major cities. Beverages cost lower than the industry: They keep an optimal mix to meet the business district and residential flow.

Benihana of Tokyo – Case – Harvard Business School

Authentic Japanese atmosphere 3. Benihana restaurants adopted well defined and tpkyo 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. These learning helped Rocky to open up his first unit of Figure 2: Benihana founder Hiroaki Benihana by Food and beverages Types of food served: Then table helps the customer to participate in the cooking process.

Help Center Find new research papers in: 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.