A Japanese dream. An American success story.

Group Members

Ali Khalid Adeel Safdar

28F-622 29S-614

The owner of BENIHANA chain of restaurants. Father was a local restaurant owner in Japan. Spent three years in analysis of US restaurant market. Passed Away in2008.

In 1935 Yunosuki Aoki opened the first of his chain of restaurants in Japan. Named BENIHANA.s Papasan the elder Aoki followed the traditions. Papasan worked on cost reduction concept for the first time in 1958. Rocky borrowed the method of cooking from his father. 1959 rocky came to US and studied the US restaurant market. In 1964 opened his first unit in mid-town Manhattan.

Rocky knew that in restaurant business he will never go hungry. American love to see their food being prepared. Hibachi table concept was successful idea. He insist on historical authenticity. Emphasized on chaff's training.

The lunch time is very important; BENIHANA offers low price Manu. Offers three type of food (Steak, Chicken, Shrimp), no need to store item all the time. In 45 minutes their Avg. turnover is $6 10 they boost their turnover by offering beverages.

Chef is the key to success in BENIHANA so, The chefs are highly trained. The chefs are trained American Manners also. Combining Japanese worker with American Management technique that is the successful experiment. Peoples attraction towards chefs.

There is workforce diversity in Management. The mixture of American and Japanese employee. The head of internal affairs, there is Japanese. The head of external affairs, there is a local American Manager.

Limited Menu items offering. More offers should be introduced. Awareness about Japanese food. Sell franchises to the investors who have some experience in this field.

The Hibachi table arrangement reduced the cost. Less wastage of food. Little items to store. Importing decoration material directly from Japan.