Essay on Benihana

I give this restaurant extremely high marks for producing a quality product.” Another bonus is that the restaurant is very popular, meaning the food is in high demand. Therefore the food that is already out doesn’t have time to get old and stale. But consumers don’t just want great tasting food in any amount; they want enough to fill them up until the time comes for their next meal.

The restaurants setting is aesthetically pleasing and uniquely from other traditional fast-food restaurants. The restaurants’ food preparation area was equipped with stoves and grills, pots and pans, cutting knives, wire whisks, walk-in refrigerator and other kitchen utensils. Besides, the company support systems and functions include distribution centers, quality assurance department, training and risk management department, accounting and finance, internal team of real estate managers, administrative and general management. All of these let the company to maintain the daily operation and run the business

Portillo’s became the unsurpassed leader in the fast causal dining industry because my systems required maintaining unbelievably high standards. I never took short cuts or compromised quality to justify a heartier bottom line. I knew that if I ever lowered my standards our very devoted customers would simply leave to find something better. I see stagnating sales and believe that its starting - our faithful customer base is starting to go away and we have to fix it. We have to return to the place where our employees love their jobs. Their enthusiasm will translate to cleaner stores, better quality food, faster service and eventually healthier

BENIHANA INC, an American restaurant company was founded in 1964 in New York City and has 116 Japanese cuisine restaurants. Benihana simulation is a computer simulation of an operation management result based on concept of Benihana restaurant in Tokyo designed by Harvard school. The outline of the simulation is based on two seating position i.e. bar and the dining area. The target of this restaurant based simulation is to boost utilization, nightly profit and throughput time by using batching strategy, size of bar and cycle time and different advertising scheme. Simulation consist of 6 challenges where only 1 to 3 factor can be changed in challenges 1 to 5 whereas challenge 6 is a combination of strategies to gain the maximum output i.e. nightly profit by using all possible factors from 5 previous challenges.

The main purpose of this research study is to come up with a strong analysis on the performance level the restaurant. The following objectives have been brought forward with regard to this purpose.

There are many key aspects to owning and operating a successful restaurant in a competitive market with little or no room for error. A restaurant’s

Nevertheless, the majority of customers are very satisfied with the amount of serving along with the quality of their meal as well as the price paid. The strategy of being a low priced high value added has seen problems due to lack of customers which is affecting the bottom line drastically. This inevitable circumstance has put a hold on operations and started an investigation upon various neighboring competitors and their own strategies.

The inventiveness of Benezet's thought that all men are made equivalent was thought to have been a dream shared by all Quakers of that period; then again, Benezet's actual conviction shone brighter than a portion of the surely understood abolitionists of the late eighteenth century. A partner of Anthony Benezet's, John Woolman, was one of these men. It was said that Woolman "[started the] Abolition development that inevitably won the flexibility of each slave in America." However, this legacy of unadulterated heartedness on John Woolman's part has been addressed. "While Benezet came to see the Slaves as equivalent individuals in God's sight, Woolman never got that far." While nothing could disparage the way that Woolman was a staggeringly powerful

reasons why this restaurant is so successful is the fact that people who eat here enjoy the

As you walk in you immediately see their fully stocked old fashion looking bar with its wood paneling and leather bar stools. This old timely elegance runs throughout the first floor. The dim lighting, darkly stained wood floors, simple decor, and leather booths give the feel of the formality and classic simplicity that really keeps the food highlighted. On the second floor the feel of the room is much more lively, strongly effected by the huge skylight that brightens up the room. On each floor there are huge bunches of budding branches over flowing from a vase on each floor. It takes away from the almost ominous feeling of the dark rooms and makes the dining room feel more welcoming. Though the decor is very understated, the atmosphere is invigorated by playing what I would imagine is Mario Batali's personal iPod full of rock music. It is sometimes kind of distracting and a strange genre to play at this caliber of a restaurant. The food I ate there is some of the best Italian food I have eaten in my life. What I noticed was that the dishes that I loved were a testament to the saying, "less is

Recently I ate at Benihana, a Japanese restaurant. I decided I would go back anytime because the service was great, the food was delicious, the food was cooked in front of us, and the chef was very nice.

Budget development should consider future changes that might influence the operation (Payne-Palacio & Theis, 2015, P.473). Not only budgeting, managers make decisions regarding service, product and performance evaluation in order to provide high-quality service. The active communication within customers and departments, training program and implementation of technology innovation is aimed to ensure the quality of service and product. A good menu design makes the operation more efficient and effective by considering the work process and sanitation in advance. This could help ensure the quality of the

In order to achieve these strategies company undertakes a 5 P’s integrated approach to people, products, place, price and promotion. Company relies on its ability to continue to innovate and reinvesting in the restaurants to develop them according to system plans for world-wide growth, being consistent in providing excellent customer service and clean and friendly environment which enriches customers experience and create an overall difference that balances profitability with value.

The research will examine aspect of fine dining industry in Singapore. I will be assessing the competitive strategy of western fine dining restaurant in term of retaining existence customer and attracting new one. In order to identify retaining successful customer I will undertake survey in term of customer satisfaction and willing to pay. I will also interview restaurant’s managers who handle strategy and execution in order to develop attracting new customer. Last I will conclude with a good strategy would help a restaurant

The paper presents an analysis of the different factors influencing the restaurant industry and how these factors increase or decrease the demand for such services. The hypothesis that will be examined is that the performance of restaurants is mostly based on the type of food chosen by customers when they decide to go out for dinner, lunch, breakfast, or simply for a snack. What type of food refers mainly the nationality or concept of the food, (traditional American, Italian, Indian, Latin, or from any other type of culture). This factor is important because when customers go out to for dinner; they decide what to eat before deciding where to eat. That is why this factor is considerably important according to the hypothesis.