Benihana Functions Case

 Benihana Businesses Case Composition

Module B: International procedures management

Case: Benihana of Tokyo

Case Preparation:

1 . 2 . 3. 4.

your five.

What are the differences between the Benihana production procedure and that of the restaurant? Look at the production system in detail. (Try and attract a simple process diagram). What are difficulties design selections which create operating efficiencies? What is the procedure flow by Benihana? Just how many buyers can the restaurant process and what is this as earnings? What position does the beverage lounge serve on a active night? Discuss volume, range, variability and visibility and exactly how these effects potential revenue.

Differences among Benihana and more

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Authenticity Preparing by musician (chef) Acquire customers in to groups inside the bar Menu п‚Ў

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Constrained Extremely American – no impresses


Higher volume means lower selection

Comparison of characters

Benihana Labor Food Beverage Rent Promotion Construction 10-12% 30-35% twenty percent 5-7% 8-10% Somewhat Even more (because of Japanese authenticity) Typical 30-35% 38-48% 25-30% 5-9% 0. 75-2. 0% Module B: Operations: Pilkington: 2013: 3

Benihana: Procedure Analysis

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Process Circulation in the Cafe

People Turn up Food Storage area Food Preparation


Diners Placed

Orders Considered

Soup Served

Chef Occurs

Diners Eat

Pay Examine

Exit Meals Cooked Stand Cleaned

Same flow since above, an additional table of 8

People Depart

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Method: How a large number of customers?

Cusine Area -- 112 seats

It takes 1 hr for one client to eat evening meal, and there are 112 seats inside the dining area. Therefore 112 people eat every 60 minutes (throughput). Usually a supper cycle is done every 60 minutes/112 persons = thirty-two seconds per head (cycle time). We know that dinners are refined in amounts of almost eight, so on the standard a desk of almost 8 finishes every single 256 just a few seconds (processing time).

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Cash flow


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$8, 036 per day

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112 diners by $8 each (average lunch break and diner) 112 drinkers at $2. 25 (1. 5 dinks each) Income: $1, 148 per hour For 7 hours a day (lunch and evening)

Role of the bar: batch and movement




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To send 8 people into the dining area just about every 256 just a few seconds means that the bar must also method 112 customers an hour. Assumption: If they have 2 drinks and each 1 takes doze minutes How many if the bar chair?

Role from the bar


The bar needs to empty just about every:


24/60 = zero. 4 of the hour


This means it may seat:


112 back button 0. 4 = forty-four. 8 people

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Just how many may sit in the bar displayed on the diagram?



Operations management thinking can be applied not just to manufacturing п‚Ў п‚Ў п‚Ў п‚Ў

Throughput Capacity Utilisation Variability

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Increased volume level demands reduced variety Variability is foe of throughput Banihana smooth the movement using the batching of customers on the bar