Explain the unique features of Benihana and discuss how these impact the financial performance of the company. Your answer should be brief (one page or less) and be submitted as an ATTACHMENT Key unique features of Benihana 1. The Optimal Space Utilization: The restaurants have about 8% more than average productive dinning space. 2. Location Advantage: The restaurants are located in heavily populated areas so as to attract clientele for lunch and dinner.
One reason is because it’s priceless being that it is printed out on all our customer receipts. The second reason is because it will bring people back to our restaurant or at least consider it. The final reason is that it will bring customers here during lunch hours. For many restaurants, there slowest hours are during the day so we figure that giving them this coupon to use before 3PM any day of the week will give us busier lunch hours and higher revenues each day of operation. I’ve seen this idea used in many famous restaurants like Cheesecake Factory, Starbucks, fast food places and
Benihana of Tokyo Case 1. What are the differences between the Benihana production process and that of a typical restaurant? Major differences between Benihana production process and other restaurants are as follows: Time management: Benihana needed lesser cooking time to serve their customers, which in turn improved the customer experience. It also improved the customer turnover time. An average customer will stay at the restaurant for about 45 mins in peak time and 90 mins in the off-peak time.
The target is little children to teenagers ages 5-15 or maybe a little older. Now we are trying new targets which are senior citizen and low income workers. We will make the food a little healthier put in a Cesar salad with cooked chicken with a baked potatoes chips and water. They will sell in nursing homes, bingo clubs, and golf clubs for senior citizens and in every office caferitra and delis around the work force for low income people. The price will be affordable for the people in need.
The firm needs more attention to a solid marketing effort including a website design and website launch and it needs to find alternate means of financing beyond its current sources. In 2003 and 2004, more than 52% and 60% of the customers felt that they paid more for the merchandise that the merchandise was worth. Kudler Fine Foods will employee a generic strategy of focus. Kudler Fine Foods will serve their niche market that is the gourmet chef and people that appreciate and are willing to pay for high quality, specialty, organic and locally grown foods. “A firm pursuing a focus strategy is willing to service isolated geographic areas; to satisfy the needs of customers with special financing, inventory, or servicing problems; or to tailor the product to the somewhat unique demands of the small- to medium-sized customer” (Pearce and Robinson, 2009, p.205).
Purpose of the business plan This plan was prepared by owner of the business as a management tool and operational guide for the business. Kona-Q is a fast-casual restaurant, serving fast, fresh, healthy grilled meats and vegetables. The first store will be located in Malvern, Melbourne with aggressive growth plans of one new store every 12 months. Kona-Q is an Oregon Corporation with Kevin Anderson as the president. Executive Summary Kona-Q is a new restaurant that has purchased the assets of an existing restaurant.
The other points are as important but more information needs to be gathered to properly identify and explain each point. Each “ * ” will be explained in the sub-headings below. 3.3.1 Strengths With successful brands such as Earls, Cactus Club, Joeys, and Saltlik, Stan Fuller has created a restaurant empire with a focus a “premium casual” dining. With such strong brand presence, Earls was able to expand into the United States. The first location in Miami preformed above recent expectations even in a market where the average consumer is more price conscious (Sutherland).
A fast casual restaurant provided quick-service dining (much like fast-food enterprises) but were distinguished by enticing menus, higher food quality, and more inviting dining environments; typical meal costs per guest were in the $7-$12 range. Some fast casual restaurants had limited table service and some were self-service (like fast-food establishments). Between January 1999 and December 2006, close to 850 additional Panera Bread bakery-cafs were opened, some company-owned and some franchised. Panera Bread reported sales of $829.0 million and net income of $58.8 million in 2006. Sales at franchise-operated Panera Bread bakery-cafs totaled $1.2 billion in 2006.
The reasoning and logic that a Big Mac is read as the food of a college student is that many students get sick of the cafeteria food and look for other options, but without going too deep into their pockets. This also helps low-income families and it is an easy way to get a meal. The evidence and analysis links back to the main idea of the paper because it gives an insight into why the Big Mac is so well known and liked, as well as it shows how it appeals to people through ethos, pathos and logos. The evidence supports who would be seen eating a Big Mac because the people who would be eating a Big Mac is someone who can not buy expensive food and need a quick and easy meal. The analysis part also supports the main idea of the paper because it gives more explanation about why these people are drawn to Big Mac’s and why they would read a Big Mac in such a
This can ruin a dining experience for some people. 2 How does batching affect profitability and utilization? Why? ◦Batching affects profitability by getting all the customers to see and appreciate the same experience together. The amount of food that is ordered at a time also helps with the profitability of the company.