Benihana _

EXECUTIVE MBA 2014/2015

PRODUCTION AND OPERATIONS MANAGEMENT

CASE REPORT

Porto, 24st October 2014

PROFESSOR Luis Solis, PhD.

GROUP 6 Carlos Manuel Soares Pimenta Gonçalves Francisco Adriano dos Santos Marques Ribeiro Paula Cristina Fonseca Gonçalves Arantes Pedro Miguel Moreira Patrício Ricardo Araújo Burmester Tiago Gil Soares da Rocha

INTRODUCTION – BENIHANA CONCEPT

Benihana is a Japanese restaurant chain, where the food is prepared at the client table, by native chefs, in an environment decorated according to Japanese culture, with pieces imported directly from Japan. The concept, based in cooking at the client table, named Teppanyaki table, allows the reduction of the area consumed by the kitchen, as well as the staff costs, while increases the service level provided directly by the chef to the customers.

This process is also important to improve the confidence of the clients in exotic food as well as adding a theatrical dimension to mealtime experience. The success of Benihana depends also on the quality of the prepared dishes. The ingredients