Operations Management: Benihana

Debrief Slides
HBP No. 7012
Revised August 2015

This PowerPoint presentation was prepared by Professor Ricardo Ernst of Georgetown University for the sole purpose of aiding classroom instructors in the
use of Operations Management: Benihana (HBP No. 7003). HBP educational materials are developed solely as the basis for class discussion. These materials
are not intended to serve as endorsements, sources of primary data, or illustrations of effective or ineffective management.

Copyright © 2011 Harvard Business School Publishing. This publication may not be digitized, photocopied, or otherwise reproduced, posted, or transmitted,
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 Operational Challenges
This simulation models a typical night at a Benihana restaurant. The simulation runs through a single
evening demand cycle from 6:00 p.m. to 10:30 p.m.

It is organized as a series of challenges, each with a different set of options for managing operations
and demand. In all of them, your goal is to manage the bar and dining area to maximize
utilization, throughput, and most importantly profit for the evening.

The specific challenges are:

 Improve Throughput with Batching. How does batching strategy affect throughput?
 Design the Bar. What's the optimum size of the bar for maximum profitability?
 Change Dining Time. What is the optimal dining time across an evening?
 Boost Demand with Advertising and Special Programs. How will marketing efforts affect operations
and profitability?
 Use Different Types of Batching at Different Times. How do more complex forms of batching affect
operations and profitability?
 Design Your Best Strategy. What's the best combination of decisions that will produce the highest
profit?

2
 Customer Flow through Benihana

Customers Arrive Table

(in batches 1, 2, …N) 1 Sit, order, 1st course, 2nd course, …dessert, pay

2 Sit, order, 1st course, 2nd course, …dessert, pay

Drink Sit, order, 1st course, 2nd course, …dessert, pay

Batch Size=8

Bar 14 Sit, order, 1st course, 2nd course, …dessert, pay

Dining Hall

Customers Leave
(in batches close to 8)
3
 Material Flow through Benihana
Table
Customers arrive Table 1
1
(in batches 1, 2, …N) Chef
2 Table 2

Drink
Batch Size=8

Bar 14

Dining Hall
Drinks
Suppliers

Pre-Packed
Batches
Materials for Trolleys
Preparation

Back Kitchen
4
 Challenge 1: Batch Dining Room
Customers

How does batching strategy affect

throughput?
What are the potential disadvantages of
batching?

5
 Challenge 2: Design the Bar
What's the optimum size of the bar for
maximum profitability?
Is having a bar a good idea?

6
 Challenge 3: Change Dining Time

How to achieve?
• Simple menu (less time to chose)
• Food portions are prepared in advance
• Time is controlled by chef
• Etc.

7
 Challenge 3: Change Dining Time

What is the optimal dining time across an

evening? (pre-peak/peak/post-peak)
Is it worthwhile to change the dining time?
What are pros and cons?
When you want to change it? Why?

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Challenge 5: Use Different Types of
Batching at Different Times
What is the impact of more complex
forms of batching? (pre-peak/peak/post-peak)
Pros and cons of using different types of
batching methods at different times?