100%(5)5 out of 5 people found this document helpful
This preview shows page 1 - 2 out of 4 pages.
Parth PatelHM 350Benihana of Tokyo Case AnalysisWhat are the differences between the Benihana production process and that of a typical restaurant?Benihana is one of the most famous and successful Japanese restaurants which was founded by Hiroaki Aoki better known by Rocky Aoki in 1964. He came to the U.S. on a tour with hiswrestling team and was taken away by the land of opportunities. He enrolled in City College to get gain knowledge about the restaurant industry in the U.S. He spent 3 years analyzing the U.S. restaurant market and found that Americans enjoyed eating a meal in exotic surroundings and moreover, enjoyed watching their food being prepared. This is where he came up with the radical idea of his restaurant Benihana which would feature “Teppanyaki” style dining which was unknown at that time in the U.S. This was the biggest difference that set Benihana apart from a typical restaurant. In this style of dining, the food was prepared table side by the chef instead of a kitchen which would be located in the back like a typical restaurant. Also, the customers were entertained with a “Dinner Show” by highly trained chefs and brought up an entertainment style presentation to the market which was radical. The use of the hibachi tables in the food production made it possible for the back kitchen to be much smaller than a typical restaurant. Hence, Benihana was able to optimize the space for more value. Only 22 % of the total space was used for back kitchen operations compared to the 30% space for back kitchen in a typical restaurant. Having the hibachi table service