What Is Benihana Concept

The store will provide welcoming, attentive and efficient service. The company will provide a productive work environment, rewards for achievement and opportunities to develop.

Key questions should be related to the personnel and the organizational structure, whether local staff to be in the front line “interact with the customer”, positions and titles for local employees and for the international staff.

• Secondly, the numbers of employees are usually from three to six. Such a small size of a retail shop makes staffs acquaint with each other easily and deeply. In the co-working period, this helps a team to match different personalities and majors quickly to achieve well performance.

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.

To this end the main objective of this research is to know the general performance stands of this restaurant with keen concern on the numerous variables that revolves around the profitability of the restaurant. The most important purpose of the study is to explicitly understand the general perception of the performance of the Remington’s restaurant, to put to light the real gist of understanding the research methodology that has been used by Remington’s restaurant, and lastly to know the overall satisfaction that various customers derive from the experience they get from this restaurant. The research study therefore focuses on the four distinct sets of variables: the research selection criteria, the invaluable perception on the performance criteria, the demographic indicators on the host and lastly, the invariable satisfaction criteria.

We provide best quality customer service to all the customers in order to maintain the good reputation in the marker. We provide all the safety procedures to our staff and provide the basic knowledge about OH&S. We provide work experience and knowledge. We are very successful in our business because we have efficient staff and they all are very hard working and dedicated to their job. Values & mission of my restaurant

So what is the most important thing in a restaurant? You’d think it would be food. In a talk given by Thomas Keller, a restaurant owner, about what excellent food does to a restaurant, Mr. Keller talks a lot about the quality of food, and a customers experience. The experience that one has in a restaurant is something that should be completely about the consumer. If the consumer does not have a good experience at a restaurant, there is a good chance that he or she will not come back. The quality of the food at a restaurant can depend a lot on the quality of ingredients. It’s important to always have the

With reference to Exhibit 1.7 in the textbook, I think that of the staffing quantity and staffing quality strategies listed; that developing talent, internal hiring, and exceptional workforce quality are the fundamental strategies to implement. By utilizing these differentiation strategies, Tanglewood would continue its strong culture. Tanglewood must differentiate themselves from their competition; companies like Target and Kohl’s. Tangelwood can accomplish this by having the best staff that delivers a positive experience their customers, thus, making their store standout from their competitors. These strategies will help maintain a positive work atmosphere and build a strong relationship among

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.

The cost factor is one of the major concerns for Benihana’s growth. Each new unit costs $300,000. In order to reduce the startup cost, Benihana must find revisit its operating model and re-evaluate what is the most important to the customers. Looking back at exhibit 4, majority of respondents valued quality and taste of the food, service and preparation of food. These are the qualities that truly separate Benihana from other restaurants. Changing Benihana’s staffing model, including training, and the use of materials and labor from Japan, will most certainly minimize new unit cost.

On the menu, a variety of appetizers, soup, salad and beverages are offered; however, the limited option to the main entrée: steak, shrimp or chicken allows for the business to control their food expense at a minimal rate of 30-35% in sales. Consequently, less options also equates to less waste since there’s less to prep and the majority of each ingredient is utilized for show or consumption (i.e. end pieces of steak is used for show and rarely eaten). When prepped and brought out, the chef does not risk using too much or too little ingredients since it is all portioned and easily prepped to order in the kitchen.

The success of the company lies within its employees. With LB’s high volume of work, the employees are very dedicated to fulfill all the requirements and to

Customers is an important justification of a company’s success. Considering the interest of customers and portraying a good image to its customers, it had come out with different variety of meals. For example, the KFC offers kid’s meal which gives children free

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.