Professional Documents
Culture Documents
OM 2 - Benihana of Tokya - Group 3 - 2310263 - Subinay GAJENDER
OM 2 - Benihana of Tokya - Group 3 - 2310263 - Subinay GAJENDER
OM 2 - Benihana of Tokya - Group 3 - 2310263 - Subinay GAJENDER
Benihana’s Concept
The Concept of Benihana tries to bring authentic Japanese style cooking and ambience in American
restaurants. They are using the Hibachi method which differentiates it from other restaurants. They
leverage showmanship provided by the chefs.
Process Flow
Management Concerns
● Franchise:
1. Limited knowledge of culture of Japan and style of cooking
2. Franchise having no experience in restaurant business
3. Reduced control over business operations
● Expansion:
1. Limited staff availability who are trained in Benihana style
2. Raw material and carpenters sourced from Japan
● Operations:
1. High Advertisement cost
2. No presence in markets outside USA and only available in primary market in USA of
middle-income class group
3. Higher staff training cost