Hiroaki Aoki launched Benihana restaurants in the United States, offering a unique Japanese dining experience where chefs cooked food as a performance for customers. He opened 15 restaurants using various ownership models. Benihana succeeded through overhauling the restaurant environment, operations, and service structure to create a authentic Japanese atmosphere. Franchising led to communication issues, so Aoki pursued other growth strategies like joint ventures. Recommendations include expanding to new markets, introducing variations and quick service options to attract more customers, and optimizing costs during expansion.
Toko Bunga Surabaya, Jual Karangan Bunga Surabaya, Jual Bunga Papan Surabaya, Jual Bunga Ucapan Surabaya, Jual Rangkaian Bunga Surabaya, Jual Buket Bunga Surabaya, Bunga Ucapan Selamat, Bunga Ucapan Duka Cita, Bunga Papan Selamat, Bunga Papan Duka Cita
In August 2000, P&G introduced one of its kind product Crest Whitestrips, readily available online and through dentist offices
P&G claims that the new products are 10 times more effective than the Colgate Tartar Control Whitening Within two years P&G captured more than 80% of the share market. Colgate made a come back in August 2002 with Simply White. Colgate’s USP was that it focused on convenience and lower price. One month after introduction Simply White captures half the market with Crest Whitestrips losing 50% of its market share.
Toko Bunga Surabaya, Jual Karangan Bunga Surabaya, Jual Bunga Papan Surabaya, Jual Bunga Ucapan Surabaya, Jual Rangkaian Bunga Surabaya, Jual Buket Bunga Surabaya, Bunga Ucapan Selamat, Bunga Ucapan Duka Cita, Bunga Papan Selamat, Bunga Papan Duka Cita
In August 2000, P&G introduced one of its kind product Crest Whitestrips, readily available online and through dentist offices
P&G claims that the new products are 10 times more effective than the Colgate Tartar Control Whitening Within two years P&G captured more than 80% of the share market. Colgate made a come back in August 2002 with Simply White. Colgate’s USP was that it focused on convenience and lower price. One month after introduction Simply White captures half the market with Crest Whitestrips losing 50% of its market share.
We find lots of foreign food restaurants like Indian, Chinese, Japanese and Italian food but we have not been introduced by our tribal foods.
1. We also miss our regional food in our city life.
2. Taking that as advantage as an entrepreneur now we want to introduce the High Land Tribal Food Restaurant.
3. Where we serve many delicious Tribal & Regional Food Items.
4. It is for those people who like change of food taste and environment.
Restaurant business plan sample for start-up restaurant based in the Greater Vancouver area. Prepared by business plan writing professional Greg Newton, who you can reach at: NewtonGroupMarketing.com
Week 12 Final AssessmentPreparing for Your Report Languag.docxcelenarouzie
Week 12
Final Assessment:
Preparing for Your Report
Language of Marketing and Finance
Assessment 2 (70%):
Written Report
What is it?
A written report of 2500 words
An individual Business plan, based on your group presentation
An individual mark will be awarded for this artefact
When to submit it?
Friday 5 May 2017, before 12.00, submit online to Moodle; no hard copies need to be submitted
Structure of the Business Report
Executive summary
Introduction (company name, logo, mission, management team…)
Product description and rationales
Pricing strategies and rationales
Promotion strategies and rationales
Distribution strategies and rationales
Marketing environment analysis (a bibliography is expected here)
Current financial requirements and financial forecast
Executive Summary and Introduction
Executive Summary - an overview of a business that you are planning to start, why it will succeed, the potential rewards, risks and the purpose of the report (what you want from the reader).
Introduction – a more detailed explanation of:
The reason why you wrote this business plan and what you want from the investor
The explanation of your company’s aims, mission and vision
The explanation of who you are, what your legal status is and whether you have any patents and licenses to run your business
Brief introduction of who the members of the team are and whether they have relevant experience/qualification
Marketing Strategy and Marketing Plan
Product description
Product
Target market (market segmentation)
Stage in the life cycle
Pricing strategies and rationale
Promotion strategies and rationale
Distribution strategies and rationale
Financial Requirements and Financial Forecast
How much money would you like to borrow? What is the purpose?
Budget
realistic assessment of the costs associated with your project
how you are planning to spend the investors money
Cash flow forecast for the relevant period of time
Hello everyone my name is Robert, they are my partner Tim and Derrick
Today we well analysis the Yong He Soybean Milk restaurant, and this presentation have 7 aspects: brand, marketing environment analysis, products, price, target customers strategy and a conclusion. OK before all my words I have a small research, Who knows the Yong He restaurant? Please put up your hands. Ok thank you somebody knows this brad. (you well know it for my introduce) This restaurant comes from Tai Wan province of China. It made by double old soldiers in about 1950 years. The slogan of it is quality, faithful, innovate and development. And it is also a popular brand in all over the world such like UK,America, Canada and so on with about 500 branches. So it is a big company.
Marketing environment is a vital aspect of a product. There are about 90% branches of Yong He Soybean Milk Restaurant in China market. So there is a strong connection with the restaurant development and China econ.
The Competitive Advantage of Nations Michael E. Porter D.docxarnoldmeredith47041
The Competitive Advantage of Nations
Michael E. Porter
Determinants of National Advantage
Firm Strategy, Structure and Rivalry
Demand Condition
Factor Condition
Related and Supporting Industries
Factor Condition
Factor of Production: Labor, Land, Natural Resources, Capital and Infrastructure
Factor Endowment: Human Resources, Skills
Physical Resources: Quality, Cost, Abundance, and Accessibility of Natural Resources
Knowledge Resources: Scientific and Technical Knowledge
Capital Resources: Capital Available and Financing
Infrastructure: Quality of Infrastructure for Effective Competition
Basic and Advanced Factors:
Basic: Natural Resources
Advance: Educated Workforce and Modern Digital Communication
Factor Creation: Building of Educated Skilled Workforce and……
Demand Condition
Home Demand Condition: Home Demand and Perception of Buyers Needs
Segment and Distribution of Demand for particular Product and Varieties
Size of the Segment can be Small or Large in Domestic and International Market
Sophisticated and Demanding Customers for Innovative Products
Anticipatory Buyers Needs that Could be Used for Demand
Size of the Home Demand can Lead Toward Economies of Scale
Early Home Demand and the Rate of Growth
Early Saturation of the Domestic Market to Expand in the Global Market
Domestic Needs can Influence International Market and Needs
Related and Supporting Industries
Domestic Firms can Produce Innovative Inputs for Expanding in Global Market
Efficient Access to Most Cost Effective Inputs for Developing Domestic and Global Market
Preference Over a Reliable Domestic Supplier Compared to a Foreign One
Cultural Similarity and Proximity with Domestic Firms
International Success in One Industry can Lead to Demand for Complementary Products or Services
Firm Strategy, Structure and Rivalry
The Pattern of Rivalry at Home in Innovation and Innovative Products
Managerial Practices at Home in the Areas of Leaders Orientations, Managerial Skills and Initiatives
Skills in Understanding Different Cultures and Learning Languages, Firms International Outlook
The Company’s Goals in Terms of Motivation, Structure and Incentives
Attitude Toward Accumulation of Wealth by a Company, Quick or Slow
Sustained Commitment of a Company to Workforce, Product and Business
Domestic Rivalry at Home for the Creation of Competitive Advantage
The Role of Chance and Government
Chance is Out of the Control of Firms. Chance can Create Discontinuities Allowing Shift in Competitive Advantage
Chance Can Be Major Shift in Input Cost, Exchange Rate, Natural Disasters
Chance of Having a New Invention Can Help a Company Tremendously
Government can Influence the Other Four Components of the Porter Model
Government can Impose Tariff, Change Regulation in Capital Market
Government can Shape the Circumstances of the Related and Supporting Industries
NOBU HOSPITALITY LLC
Nobu holds the position of being one of the most luxurious hoteling brands all around t.
The Competitive Advantage of Nations Michael E. Porter D.docxrtodd643
The Competitive Advantage of Nations
Michael E. Porter
Determinants of National Advantage
Firm Strategy, Structure and Rivalry
Demand Condition
Factor Condition
Related and Supporting Industries
Factor Condition
Factor of Production: Labor, Land, Natural Resources, Capital and Infrastructure
Factor Endowment: Human Resources, Skills
Physical Resources: Quality, Cost, Abundance, and Accessibility of Natural Resources
Knowledge Resources: Scientific and Technical Knowledge
Capital Resources: Capital Available and Financing
Infrastructure: Quality of Infrastructure for Effective Competition
Basic and Advanced Factors:
Basic: Natural Resources
Advance: Educated Workforce and Modern Digital Communication
Factor Creation: Building of Educated Skilled Workforce and……
Demand Condition
Home Demand Condition: Home Demand and Perception of Buyers Needs
Segment and Distribution of Demand for particular Product and Varieties
Size of the Segment can be Small or Large in Domestic and International Market
Sophisticated and Demanding Customers for Innovative Products
Anticipatory Buyers Needs that Could be Used for Demand
Size of the Home Demand can Lead Toward Economies of Scale
Early Home Demand and the Rate of Growth
Early Saturation of the Domestic Market to Expand in the Global Market
Domestic Needs can Influence International Market and Needs
Related and Supporting Industries
Domestic Firms can Produce Innovative Inputs for Expanding in Global Market
Efficient Access to Most Cost Effective Inputs for Developing Domestic and Global Market
Preference Over a Reliable Domestic Supplier Compared to a Foreign One
Cultural Similarity and Proximity with Domestic Firms
International Success in One Industry can Lead to Demand for Complementary Products or Services
Firm Strategy, Structure and Rivalry
The Pattern of Rivalry at Home in Innovation and Innovative Products
Managerial Practices at Home in the Areas of Leaders Orientations, Managerial Skills and Initiatives
Skills in Understanding Different Cultures and Learning Languages, Firms International Outlook
The Company’s Goals in Terms of Motivation, Structure and Incentives
Attitude Toward Accumulation of Wealth by a Company, Quick or Slow
Sustained Commitment of a Company to Workforce, Product and Business
Domestic Rivalry at Home for the Creation of Competitive Advantage
The Role of Chance and Government
Chance is Out of the Control of Firms. Chance can Create Discontinuities Allowing Shift in Competitive Advantage
Chance Can Be Major Shift in Input Cost, Exchange Rate, Natural Disasters
Chance of Having a New Invention Can Help a Company Tremendously
Government can Influence the Other Four Components of the Porter Model
Government can Impose Tariff, Change Regulation in Capital Market
Government can Shape the Circumstances of the Related and Supporting Industries
NOBU HOSPITALITY LLC
Nobu holds the position of being one of the most luxurious hoteling brands all around t.
Pollo Campero business performance demonstrates a strong track record of sales growth and consumer relevance. Truly an attractive franchise business proposition.
3 | Page
Crystal Messer
FIN 317
Table of Contents
1. Brief 2
i. Location 2
ii. Type of customers 2
iii. Competitors 2
2. Why this type of business interests you? 2
3. Why do you believe it would be successful 3
Cafe Grill
Brief
This business is from the food and beverage industry. Café grill would be a fast-food restaurant chain like Mc Donald, Burger King, KFC, and other fast-food restaurants. And the type of business I am planning to start would be a partnership as it doesn’t require paying income taxes as each partner would have to pay tax based on personal income and it would have increased pool of knowledge, capital, and expertise.
Location
The location of the business Warner Robins, Georgia, USA. Since this would be the best location as would be the best fit because people would love to try something new when coming to Mc Donald’s and most of the restaurants and because the area of your food business will affect about as much as the menu. If your restaurant is at an inappropriate spot, you won’t attract customers you will require so as to remain in business.
Type of customers
The type of customers of café grill would be fast food lovers such as youngsters(these are the people who would love to spend most of their pocket money with friends ) , children( because they don’t prefer homemade food every time) and office going people( who don’t have time to make food would prefer to drive-thru).
Competitors
The main competitors of café grill would be Mc Donald’s, KFC, Burger King, Subway, Dunkin Donuts, Pizza hut, Wendy’s and Taco Bell as they all are direct competitors of café grill as because they have an almost similar target market and also selling nearly similar food.
Why this type of business interests you?
As an entrepreneur, I love to do creative and innovative things and I have an interest in cooking and trying new recipes so it is the passion and creativity that lures me to open a restaurant. Not only this but I am also a sociable person so restaurant business falls into the hospitability category business so I love to meet new people (greeting customers and solving their problems). In Addition to this, I possess strong stamina for working long hours and solving uncertain problems.
Why do you believe it would be successful?
The reason behind taking restaurant business is that eatery business is one of the most beneficial business in view of its developing demand as nowadays people want to dine out more in comparison to cooking meal at home and as per market research more than twice a week people like to dine ...
1. BENIHANA OF TOKYO
Service Operations Management
Group No:1
Akshit Mathur | 13P004
Robin Bansal | 13P035
Manu Mehrotra | 13P084
Amitabh Gautam | 13P123
Siddharth Jain | 13P173
Rohit Thakur | 13P229
2. 1
Benihana ofTokyo SOM| Group 1
Executive Summary
Raised in Tokyo, Hiroaki (Rocky) Aoki managed to launch his first business in the United States.
Heopened a Chinese-Japanese cuisine restaurant offering a unique experience and attention to its
customers. The food process was transformed to an exceptional food experience.
He opened a chain of total 15 restaurants across US with some of them being corporate owned and
others franchised or with joint venture with leading hotel chains. Hiroaki Aoki proved to be a
pioneer in the restaurant industry.
The way he succeeded was through complete overhaul of restaurant‘s environment, financial
operations and service structure. By decorating his restaurant with Japanese elements and
employing Japanese chefs as showmen, the perception of dining at Benihana changed. The new
perspective was further supported by reducing the kitchen-room as to have more space for tables
and fully adapt the Japanese philosophy as well as creating an unparalleled image for his business.
He was able to cut both the labour and food cost and was able to lower wastage by following
Hibachi Table arrangement.
Due to the uniqueness of the Benihana restaurants, franchise as a growth strategy brought upon
many problems: starting from a lack of communication between managers and the Japanese
speaking personnel, to inexperienced managers in franchised businesses abroad. This led Hiroaki
Aoki to reconsider his options and deciding to expand through other models (joint-venture and
hotel-corporation) and in other areas of food industry (retail and quick service food sector).
3. 2
Benihana ofTokyo SOM| Group 1
Table of Contents
Executive Summary..................................................................................................................1
What is Benihana Concept?.......................................................................................................3
What is the process flow on a busy night? ..................................................................................4
How does Benihana cost structure differ from that of a typical sit-down restaurant .......................5
Calculate the Chef’s Annual Wages for Chicago unit ..................................................................6
Determining the profit after tax for Chicago unit.........................................................................7
Discuss the Service Characteristics and Concepts .......................................................................9
Management Concerns............................................................................................................ 11
Analysis.................................................................................................................................11
Recommendation.................................................................................................................... 12
4. 3
Benihana ofTokyo SOM| Group 1
What is Benihana Concept?
Benihana’s concept is based on an authentic Japanese atmosphere. The use of American food
favourites (chicken, steak, etc.) combined with the “Hibachi” method of presentation makes this
restaurant very different from others. Benihana enhances the experience of their customers by
treating the chef as a showman and having a different production line to service (ibid.). The front
stage is the largest part of the operations with the chef cooking and serving the dishes together with
the waiter, whereas the kitchen preparation is a very small part of their process.
Major facts about Benihana are:
Benihana is a restaurant chain founded in 1964, by Hiroaki (Rocky) Aoki
Consisting of 15 restaurants in US by 1972
Gross Sales of the entire chain is about $12 million
Offers a limited menu and targets Business person, Tourist visitors and White Collar
Targets high traffic area and spends heavily on advertisements and promotion
Targets rapid growth by collaborating with various hotel chains and opening quick service
stations.
Key focus Elements for Benihana include:
Optimum space utilization
Hibachi Table arrangement
Waste management
Historical authenticity
Location advantage
Basic Features include:
Limited Menu
Offers only three simple Middle American entrees: steak,chicken & shrimp
Keeps cost of food and wastage to bare minimum
Minimal inventory
Minimize flow time
Keeps turnover rates high, thus high utilization and throughput
Reduces wait time for customers
High Space Utilization
High proportion for productive dining space
Only 22% of the total space of a unit is back of the house
5. 4
Benihana ofTokyo SOM| Group 1
Non-Conventional Kitchen
Follows Hibachi Table Arrangement, thereby providing high customer attention
Reduced Labor Cost and the additional cost of kitchen space
Infrastructure
Infrastructure is specially imported from Japan,thereby giving Historical Authenticity
Good atmosphere and authentic ambience
We have simulated the environment for all the clients involved in the simulation software
to understand the process and its performance.
What is the process flow on a busy night?
Process flow includes the following steps:
Customer enters the restaurant area
He then enters the Bar and orders for drink if required
Then the customer moves to the dining area and gets seated
Waitress takes the order and presents some salads and soup
Chef arrives after that and starts cooking as per the order
Customer enjoys the food
Customer pays for the food and then leaves
6. 5
Benihana ofTokyo SOM| Group 1
How does Benihana cost structure differ from that of a typical
sit-down restaurant
Typical Restaurant:
Benihana:
Comparison of Cost Structureof a Typical Restaurant and Benihana:
9. 8
Benihana ofTokyo SOM| Group 1
Net profit before income tax = 21.5% of$1.3 million = $279,500/year
Profit after Tax (assuming tax rate of33% in US) = $187,265/year
10. 9
Benihana ofTokyo SOM| Group 1
Discuss the Service Characteristics and Concepts
Service Characteristics:
Intangibility: Authentically detailed Japanese Country Inn Décor
Simultaneous Production and Consumption: Food was prepared in front of the
customers by Japanese chefs
Proximity to the customer: Customer involvement in the service production process
Perishability: As the Chefs prepare food in front of the customers, hence if the restaurant
does not have enough customers, it leads to perishability of the chef’s time
Service Package:
Supporting facility:
Teppanyaki table arrangement
Large Bar
Facilitating goods:
Authentically detailed Japanese Country Inn Décor
Information:
Limited Variation in Menu
Extensive Marketing
Explicit or Implicit Service:
Customer participation
Reduced waiting time
11. 10
Benihana ofTokyo SOM| Group 1
SERVICE PROCESS MATRIX:
Due to low Degree of Labour Intensity and low degree of customization, Benihana come into the
“Service Factory” Category
Success Parameters:
Order Qualifiers:
Speed: Fast table turnover
Quality
Skilled and Motivated Workforce
Lost Cost Operations
Low food wastage and storage costs
Low labor costs
High space utilization
Order Winners:
Creative Advertising
High expenditure on Advertising and Public Relations
High quality and customer service
Authentic Japanese atmosphere
12. 11
Benihana ofTokyo SOM| Group 1
Management Concerns
Franchising
No knowledge of native Japanese style
No experience of Investors w.r.t restaurant business
Future Expansion
Fund availability
Concern about loosing autonomy by taking loans
Manpower constraints
Higher cost and lead time for Japanese construction material
Limited carpenter crew
Catering need ofyounger generation
Operations limited to primary markets only
Analysis
Franchisee
No knowledge of Japanese culture and Benihana style of cooking
No experience of investors w.r.t restaurant business
Low control over the business operations
Expansion
Reluctance to take loans from financial institutions
Limited carpenter crew
Scarcity of surplus trained staff
Operations
High advertisement and PR cost
Limited variation in menu
No presence in secondary markets and markets outside USA
13. 12
Benihana ofTokyo SOM| Group 1
Recommendation
Expansion
Explore secondary markets and other potential areas for further expansion
Collaborate with more hotel chains to expand overseas
Go public to secure funds
Employ more staff for further expansion
Operations
Introduce quick service option
Introduce variations in menu
Introduce attractive schemes for female and older people
Cost
Optimize the advertising and PR cost
Use local material for infrastructure
Use local manpower for carpentry work in order to rapidly expand the operations and lower
cost