Benihana of Tokyo is a restaurant chain known for its teppanyaki-style dining where chefs cook food at small tables. The production process at Benihana involves chefs cooking food in front of customers at a central grill table, which generates operating efficiencies through higher turnover of tables and lower labor costs compared to typical sit-down restaurants with individual table service.
Benihana of Tokyo is a restaurant chain known for its teppanyaki-style dining where chefs cook food at small tables. The production process at Benihana involves chefs cooking food in front of customers at a central grill table, which generates operating efficiencies through higher turnover of tables and lower labor costs compared to typical sit-down restaurants with individual table service.
Benihana of Tokyo is a restaurant chain known for its teppanyaki-style dining where chefs cook food at small tables. The production process at Benihana involves chefs cooking food in front of customers at a central grill table, which generates operating efficiencies through higher turnover of tables and lower labor costs compared to typical sit-down restaurants with individual table service.
What is the Benihana concept? What are the differences between the Benihana production process and that of a typical restaurant? Examine the production system in detail. What are the major design choices which generate operating efficiencies? How does Benihanas cost structure differ from that of a typical sit-down restaurant