1. What is the Benihana concept? The Beninhana of Tokyo‚ basically a Japanese Steak House has a very unique concept in terms of the idea of watching the food being cooked live on the table in front of eyes. Benihana featured traditional Japanese cuisine experience in the urban U.S metropolis. It was the first introducer of Hibachi Cooking style in USA‚ celebrating the cooking of food so alive and entertaining. This experience comes with Teppanyaki tables which accommodated eight people and live
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Case study: Benihana of Tokyo Benihana of Tokyo has been very successful for the last 40 years since 1964. From a small restaurant‚ it has developed into a chain of themed restaurants. The success of Benihana has been attributed to the superb total quality management (TQM) process especially in maintaining the overall exotic ambience and the high quality food provided. All these strengths contribute to providing an unforgettable dining experience to its consumers and are reflected in their ability
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has been achieved by firms practicing TQM. Try to assess what TQM Means for Benihana of Tokyo business model and what are the expected benefits of TQM implementation at it? TQM places quality responsibility on all members of the organization; this is opposed to the earlier models of ‘quality control’ where such responsibility was effectively confined to one particular organizational sector. So considering this‚ for Benihana restaurant it is not only the responsibility of the top management Rocky but
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a bit of fat was left which was dramatically trimmed during Live Cooking in front of diners. Benihana were authentically decorated in Japanese traditional arts. Walls‚ ceilings‚ beams‚ artifacts and decorative lights were all from Japan. This resulted in giving anexclusive ambience to the customers which in turn became unique differentiating factor for the Benihana. In a very short span of time Benihana of Tokoy has expanded in U.S Market and it has developed its own cliental which is not only exhibiting
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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.
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customers something different from any other restaurant in the country. He was in New York‚ the city of Broadway shows. Theatre is what people come here for and to get theatrical experience with their lunch or dinner‚ what better one would ask for? Benihana also wanted to serve their food in authentic Japanese style in the environment where customer would feel that they are really in Japan and having Japanese dish. The customer base was of the
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1. Prepare a detailed process flow diagram of a Benihana restaurant on a typical busy night. a) See exhibit 1- Benihana restaurant flow diagram 2. Describe the process flow diagram in detail and contrast it with that of a typical sit-down restaurant. a) See exhibit 2 – typical restaurant flow diagram b) Benihana is much like a typical restaurant in terms of the main process flow of the customers. The flow begins with hungry people entering the restaurant and ends with full/satisfied people
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BENIHANA - CASE QUESTIONS / DISCUSSION _WHAT ARE THE DIFFERENCES BETWEEN THE BENIHANA PRODUCTION PROCESS AND THAT OF A TYPICAL RESTAURANT?_ The key difference was the way in which food was prepared. During the time period of the case Teppanyaki style dining was unknown in the United States. In this model‚ food was prepped table side by a chef instead of a kitchen in back. In this setup‚ customers were entertained with a "dinner show" and were able to see their (foreign/exotic) meal being prepared
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Benihana of tokyo wac analysis: The case benihana of Tokyo was simply about how to expand the business. Benihana is a service restaurant chain providing only minimal menu. The issue identified was they were unable to make a decision that how would they expand their business. They have some options waiting but its hard to make a strategy. It is a very difficult to expand a service nature of business because in service type of business everyone thinks he is a expert due to his practical observation
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Benihana of Tokyo Benihana is a steakhouse with food cooked in front of the customers by Japanese chefs and the decorated in an authentic Japanese setting. Operation advantages: Benihana has several operation advantages: firstly‚ by eliminating the need for a conventional kitchen with hibachi table arrangement‚ the restaurant keep labor cost low while providing attentive service. Secondly‚ the dining space was increased. Thirdly‚ by reducing the menu to three simple Middle American entrees‚ the
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