Operations Management Case Study Report Case: Benihana of Tokyo PREPARED BY: UNDER THE GUIDANCE OF: Dhruv Gupta 13DM Prof. A.K. Dey. Discusses the development of a chain of “theme” restaurants. The student is asked to evaluate the current operating strategy and suggest a long-term expansion. Case Study on Success of Benihana of Tokyo Group 4. 1. Evolution of Benihana of Tokyo Year Event First restaurant Japan Introduction of Hibachi.
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Hibachi and Teppanyaki Table: Food and beverages Types of food served: Labour skilled at providing an interactive dining experience, equal attention to all the customers 6.
Benihana founder Hiroaki Benihana by Benihana restaurants adopted well defined and accurate methods during site selection and training of chefs which helped them reduced the average dinner turnover time and the unique combination of Japanese paternalism in an American setting made the Benihana model difficult to replicate 8.
Food cost relative to the industry: Considering all these advantages and disadvantages into account the company had three principal areas for growth: The future plans also include targeting younger generations and introducing a combination of Chinese and Japanese operations and expand the Benihana experience in various other domains such as Renoir exhibitions and model agencies etc.
Tokyo: A Case Study of Benihana of Tokyo Case Study
Dhruv Gupta 13DM Prof. Steak, chicken and shrimp Target customers: Help Center Find new research papers in: These learning helped Rocky to open up his first unit of Figure 2: According to Bill Susha Vice President the company could limit to opening only 5 units a year because that was as fast as the two crews of Japanese carpenter could work.
He did a systematic analysis of US restaurant market and discovered that although American enjoyed eating in exotic surrounding but were deeply mistrustful towards exotic foods. Then table helps the customer to participate in the cooking process.
Tables are designed in such a way that chef prepares food directly in front of the customers therefore reducing variability from waitress and customer can easily communicate the menu.
Apart from this each restaurant had a simply management structure which allowed all the managers to report to the operation manager, Allen Saito who in turn reported to Bill Susha Vice President which made it easier for the top management to control the company.
Target high traffic area Benihana restaurants tokyl well defined and accurate methods during site selection and training of chefs which helped them reduced the average dinner turnover time.
Beverages cost lower than the industry: Click here to sign up. Bneihana Cost Rocky realized that low cost could be achieved and as the customer experience was unique, so it led to high profits.
As the menu was simple and limited so, the food wastage was reduced. Model difficult to replicate: With the idea benihzna going public someday the company had moved into joint-ventures in Mexico and overseas for the meantime.
There were other issues which had to be addressed for example importing every item from Japan used in construction of a unit and benihaan Japanese carpenters. The United States, overseas and Japan.
He also learned that the American enjoyed watching their food being prepared. Remember me on this computer. The instant success of the first unit helped Rocky to open six franchises within the next seven years soon after which benihhana realized that the franchise owners were investors and had no restaurant experience which made it even more difficult for them to relate to a native Japanese staff.
Benihana of Tokyo – Case – Harvard Business School
They keep bsnihana optimal mix to meet the business district and residential flow. The major problem that Rocky addressed “Rocky” Aoki from the analysis was the shortage of skilled labor which he eliminated with the Hibachi table arrangement, which required only the chef as a skilled person. Business person, tourist visitors, white benihhana Site selection: Skip to main content. Furthermore they had the constraints of the staff and the cost factor which confined them to open there units in major cities.