MGSC 6200 Week 2 Assignment
MGSC 6200 Week 2 Assignment
Benihana Case Study
Krys Martorella
Northeastern University
January 18, 2014
Benihana of Tokyo
The Concept of Benihana Historical authenticity, exotic surrounding, good ambience, quality food, great staff, entertainment, unique system design and communal dining; these are just some of what Benihana can offer to its customers. The restaurant has combined a unique dining experience where customers are entertained by highly skilled Japanese chefs preparing and cooking their food in front of them. Unlike a common American restaurant where food was prepared in the kitchen and served by the assigned wait staff, Benihana is far from the American tradition. It brings excitement in the table through chefs who are certified and well-trained in perfecting the art and form of hibachi table cooking. Customers were very much enjoy watching their food being prepared while they can interact with the chef and other patrons. The hibachi table concept was created not only to benefit the customers but also resolved the rising costs and increased competition in the restaurant industry. The elimination of a conventional kitchen and replacing it with the hibachi table arrangement, the restaurant can give a significant amount of attentive service to its patrons while keeping the labor cost down. This kind of setup increases the proportion of floor area for a productive dining space. Because the cooking area was eliminated in the kitchen, it saves space in the back of the house area. It minimizes the kitchen space but maximizes dining room space. The menu was limited to only three simple American entrees; steak, chicken and shrimp along with the sides and condiments it has to offer. Because food was cooked in front of the customers, there is no food waste as the chef utilizes every food he brings from his cart to the table. It is very unusual to see a restaurant without food waste as most American restaurants have its own food
Benihana Case Study
Krys Martorella
Northeastern University
January 18, 2014
Benihana of Tokyo
The Concept of Benihana Historical authenticity, exotic surrounding, good ambience, quality food, great staff, entertainment, unique system design and communal dining; these are just some of what Benihana can offer to its customers. The restaurant has combined a unique dining experience where customers are entertained by highly skilled Japanese chefs preparing and cooking their food in front of them. Unlike a common American restaurant where food was prepared in the kitchen and served by the assigned wait staff, Benihana is far from the American tradition. It brings excitement in the table through chefs who are certified and well-trained in perfecting the art and form of hibachi table cooking. Customers were very much enjoy watching their food being prepared while they can interact with the chef and other patrons. The hibachi table concept was created not only to benefit the customers but also resolved the rising costs and increased competition in the restaurant industry. The elimination of a conventional kitchen and replacing it with the hibachi table arrangement, the restaurant can give a significant amount of attentive service to its patrons while keeping the labor cost down. This kind of setup increases the proportion of floor area for a productive dining space. Because the cooking area was eliminated in the kitchen, it saves space in the back of the house area. It minimizes the kitchen space but maximizes dining room space. The menu was limited to only three simple American entrees; steak, chicken and shrimp along with the sides and condiments it has to offer. Because food was cooked in front of the customers, there is no food waste as the chef utilizes every food he brings from his cart to the table. It is very unusual to see a restaurant without food waste as most American restaurants have its own food