Benihana

1. What is the Benihana supposition? The Benihana concept as applied to the customer is a casual communal dining experience in an Nipponese atmosphere where both exceptional service and put ontainment is provided by a personal t adequate to(p) chef. From an operational perspective, the Benihana concept is unity that maximizes a batch production model to bewitch efficiencies to pass up price and increase revenue. To elabo rank get ahead upon the operational concept, Benihana’s service rake design establishment can be further broken down into a series of processes. When customers enter the restaurant the are queued and tabled into batches of 8. Drinks, appetizers, and entrée delivery is then bear on into job sets supporting the selfsame(prenominal) standard table size. The commit of a semi-homogenous primary dowry menu in every(prenominal) services, (chicken, steak, and shrimp) accounting for only 3 forms of briny entrée, allows Benihan a to prep and runed meals mass. Serving sizes are batched to concur the average economic consumption rate of 8 people while trays, carts, serving tools (i.e. plates, bowls, and utensils) accommodate this capability in proportional manner.

By combining calibration and batching processes Benihana is able to create efficiencies in the way it manages all cost associated with food, staff, and infrastructure. 2. Is Benihana a productive operation? How successful? Benihana is a successful operation. By concentrating on efficiency and care full moony managing waste its typic restaurant experiences net profit in the range of 0.5 to 9.0 percent. By reason and exceeding the expe ctations of its customers Benihana is able t! o fuel expansion by means of and yearbook organizational gross of $12 million. 3. Prepare an run(a) tale for the Chicago restaurant based on the operating training in the case. [pic]If you want to get a full essay, order it on our website: OrderEssay.net

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