BENIHANA OF TOKYO CASE STUDY PDF

Operations Management Case Study Report Case: Benihana of Tokyo PREPARED BY: UNDER THE GUIDANCE OF: Dhruv Gupta 13DM Prof. A.K. Dey. Case Study on Success of Benihana of Tokyo Group 4. 1. Evolution of Benihana of Tokyo Year Event First restaurant Japan Introduction of Hibachi. short case analysis with recommendation for HBS’ Benihana of Tokyo Case What strategic measures should Benihana of Tokyo take in order to sustain future.

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Food and beverages Types of food served: Remember me on this computer. Target high traffic area Benihana restaurants adopted well defined and accurate methods during site selection and training of chefs which helped them reduced the average dinner turnover time.

Dhruv Gupta 13DM Prof. They keep an optimal mix to meet the business district and residential flow. There were other issues which had to be addressed for example importing every item from Japan used in construction of a wtudy and using Japanese carpenters.

Labour skilled at providing an interactive dining experience, equal attention to all the customers 6. Steak, chicken and shrimp Target customers: Toyko Japanese atmosphere 3. Benihana founder Hiroaki Benihana by He also learned that the American enjoyed watching their food being prepared. Enter the email address you signed up with and we’ll email you a reset link.

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Benihana of TOKYO by on Prezi

With the idea of going public someday the company had moved into joint-ventures in Mexico and overseas for the meantime. Considering all these benkhana and disadvantages into account the company had three principal areas for growth: Furthermore they had the constraints of the staff and the cost factor which confined them to open there units in major cities. Model difficult to replicate: 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.

These learning helped Rocky to open up benihsna first unit of Figure 2: Log In Sign Up. 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.

Tokyo: A Case Study of Benihana of Tokyo&nbspCase Study

Click here to sign up. As the menu was simple and limited so, the food wastage was reduced.

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 yokyo company. Skip to main content. Then table helps the customer to participate in the cooking process. According to Bill Susha Vice President the company could limit to opening only 5 units a year because that was as fast as beninana two crews of Japanese carpenter could work.

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Tokyo A Case Study Of Benihana Of Tokyo Case Study – Words

Hibachi and Teppanyaki Table: Food cost relative to the industry: Help Center Find new research papers in: Business person, tourist visitors, white collars Site selection: Beverages cost lower than the industry: He got himself enrolled in the school of restaurant management at New York City College, thinking that he would never go hungry in the restaurant business. 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.

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.

The United States, overseas and Japan. All this along with the unique combination of Japanese paternalism in an American casse made the Benihana model difficult to replicate but there were certain problems that the management was facing during the future expansion plans.