Benihana of Tokyo
What is the Benihana concept?
Rocky Aoki developed the Benihana concept by modifying the normal American dining experience from a job shop operation to a communal dining batch processing operation. The processing model is designed to make the process as efficient as possible, reduce scrap, minimize wait times, and wait times in queues and between processes to effective parts of the process itself.
A customer enters the restaurant and is placed into the queue in preparation for processing. This queue is the bar lounge area. In this area, the process has been modified into a profit producing step in the process. Bar sales in a Benihana operations account for up to 30¬-35% of the sales for the operation. As customers are enjoying their drinks and conversation before dinner, they are being combined into batches of 8 for further processing.
When the process is ready for the next batch, 8 customers are shown to a table where a waitress takes their orders and processing begins as the customer enjoys drinks, salads, or soups while waiting for the chef to arrive. When the chef arrives, the transformation process becomes a work of art as the highly trained chef transforms the raw materials of steak, filet mignon, chicken or shrimp into delectable tidbits for the customer to consume transforming the customer into a happy satiated customer. While the customer completes the transformation, the chef moves on to process the next batch, the waitress brings the check and processes the payment. The customer as the end product, then exits the process. (see process flow diagram at end).
Key points in the process include: • Batch processing in communal dining arrangement • Efficient processing by elimination of scrap through limited menu selections • Transformation of the waiting/queuing process into a profit generating process in the bar/lounge • Minimization of wait time by bringing the chef to the table to entertain while preparing the entrée
Rocky Aoki developed the Benihana concept by modifying the normal American dining experience from a job shop operation to a communal dining batch processing operation. The processing model is designed to make the process as efficient as possible, reduce scrap, minimize wait times, and wait times in queues and between processes to effective parts of the process itself.
A customer enters the restaurant and is placed into the queue in preparation for processing. This queue is the bar lounge area. In this area, the process has been modified into a profit producing step in the process. Bar sales in a Benihana operations account for up to 30¬-35% of the sales for the operation. As customers are enjoying their drinks and conversation before dinner, they are being combined into batches of 8 for further processing.
When the process is ready for the next batch, 8 customers are shown to a table where a waitress takes their orders and processing begins as the customer enjoys drinks, salads, or soups while waiting for the chef to arrive. When the chef arrives, the transformation process becomes a work of art as the highly trained chef transforms the raw materials of steak, filet mignon, chicken or shrimp into delectable tidbits for the customer to consume transforming the customer into a happy satiated customer. While the customer completes the transformation, the chef moves on to process the next batch, the waitress brings the check and processes the payment. The customer as the end product, then exits the process. (see process flow diagram at end).
Key points in the process include: • Batch processing in communal dining arrangement • Efficient processing by elimination of scrap through limited menu selections • Transformation of the waiting/queuing process into a profit generating process in the bar/lounge • Minimization of wait time by bringing the chef to the table to entertain while preparing the entrée