Benihana of Tokyo

457 Words2 Pages
Questions: 1. What are the differences between the Benihana production process and that of a typical restaurant? Their cooking is little wastage than typical restaurant’s cooking. In other words, they raised net income and reduced implicit cost of kitchen by offering 3 main dishes. 1st advantage of offering tiny dish menu-By offering menu with 3 type of dinner, they raised their possibility to concentrate preparation less than others and consume less capacity of kitchen for preparation. I think it is might be their key of success. It enabled them to cook in front of customer quickly. They save space by reducing back side of restaurant they are able to improve service hall. Less dish preparation needs less space. ypical restaurant has much more choices of menu than Benihana. But it requires more space for kitchen more attention for service and etc. 2. Examine the production system in detail. What are the major design choices which generate operating efficiencies? For marketing strategy: I think very good advertisement of hospitality service is serve well with constantly. Do not change service. Customer wants only stable service with the warm condition. 2nd, they cook customer’s order in front of their eyes. That is very good advertisement, they don’t hesitate dish’s satisfaction by seeing cooking process. For human resource policy: it is main problem of restaurant business still being in there. You can see this from restaurant’s entrepreneurship. In today’s active world, many chefs opened and opening their restaurants. In Benihana, They are not only chefs but also name card, marketer and so on. They interacts customers directly. I think it is best way to work efficiently by taking high salary for not only their chef’s performance but also company marketing as a customer’s service satisfaction. For main service: main dish is much more novel

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