Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.
Submitted byPritam Das 12DM006Sunil Acharya 12DM008Priyanka Bhattacharya 12DM011Jyoti K Mohapatra 12DM0Akash Prusty 12DM0
Benihana’s HistoryFound in 1964 by 25 year old Hiroaki Aoki (Rocky)Benihana selling :   Food and BeveragesTypes of food...
Major drivers of success Achieve high levels of customer service with less skilled  labour Limited menu reduces food and...
 Simple management structure (4 execs + controller in corporate), high level of controlHigh quality and customer service...
Benihana vs TR           Typical RestaurantsCUSTOMER          WAITER         CHEF               Benihana    CUSTOMER      ...
 Provides an interactive dinning experience. Less wastage of food due to less options in the menu. Reduced wait time fo...
Production systemArrival – Cocktail Lounge, batches of 8 in hibachi tableRequest - 3 Food item menuCapability – Chef pr...
Major Design Choices• Waiting Time (Bar/ Lounge area)Increases beverage sales and reduces costConvenient waiting time, cre...
• Advertising10% of sales vs. 0.75 to 2%, increasing demand and minimising  demand side bottlenecks• StaffNative, well tra...
THANK YOU
Upcoming SlideShare
Loading in …5
×

Benihana Case Study

26,032 views

Published on

Benihana Case Study

  1. 1. Submitted byPritam Das 12DM006Sunil Acharya 12DM008Priyanka Bhattacharya 12DM011Jyoti K Mohapatra 12DM0Akash Prusty 12DM0
  2. 2. Benihana’s HistoryFound in 1964 by 25 year old Hiroaki Aoki (Rocky)Benihana selling : Food and BeveragesTypes of foods serve : Steak, chicken, shrimp Target Customers- Business Person Tourist visitors White collar
  3. 3. Major drivers of success Achieve high levels of customer service with less skilled labour Limited menu reduces food and waste costs Fast table turnover due to limited menu and cooking time, food and info transfer inefficiencies reduced by eliminating servers Large bars increase beverage (high-margin) % of sales 78% floor space is dining or bar (vs. 70% elsewhere)
  4. 4.  Simple management structure (4 execs + controller in corporate), high level of controlHigh quality and customer serviceAdvertising & PR Authentic Japanese atmosphere.
  5. 5. Benihana vs TR Typical RestaurantsCUSTOMER WAITER CHEF Benihana CUSTOMER CHEF WAITER
  6. 6.  Provides an interactive dinning experience. Less wastage of food due to less options in the menu. Reduced wait time for the customers. Equal attention to all the customers preference as thefood was cooked in front of them.
  7. 7. Production systemArrival – Cocktail Lounge, batches of 8 in hibachi tableRequest - 3 Food item menuCapability – Chef prepares food directly with customers withinthe encounter, reducing variability from waitress and customercapability to communicate menu.Effort- Participate in the cooking processSubjective Reference – Customers suggest preferences whilechef is cooking allowing customer more control of fined product.
  8. 8. Major Design Choices• Waiting Time (Bar/ Lounge area)Increases beverage sales and reduces costConvenient waiting time, creates revenue generation fromInventory.8 sitting together filling up empty seats.• Cooking (Chefs cooks in dining room)Eliminates needs for conventional kitchenNeeds only 22%of total space vs. 30% of typical restaurant• Ordering Food (Reduced menu)Avoid wasting of food, cutting food cost to 30-35% vs.38-48%
  9. 9. • Advertising10% of sales vs. 0.75 to 2%, increasing demand and minimising demand side bottlenecks• StaffNative, well trained chefs, reduced no. ofWaiters, labour cost 10-12% vs.30-35% of sales.
  10. 10. THANK YOU

×