The Benihana of Tokyo case study looks into the development of a chain of "theme" restaurants. It discusses the production process in Benihana as compared to that of a typical restaurant.
W. Earl Sasser Jr.; John R. Klug
Harvard Business Review (673057-PDF-ENG)
October 31, 1972
Case questions answered:
- What are the differences between the Benihana production process and that of a typical restaurant?
- Examine the production system in detail. What are the major design choices which generate operating efficiencies?
Not the questions you were looking for? Submit your questions & get answers.
Case answers for Benihana of Tokyo
What are the differences between the Benihana of Tokyo production process and that of a typical restaurant?
Ans. The Benihana of Tokyo restaurant chain was founded by Hiroaki (Rocky) Aoki.
The main differences between the Benihana production process and that of typical restaurants are that in Benihana Japanese chef-cooked food in front of the customers to ensure the quality and hygiene of the food to satisfy the customers.
In the initial days, Rocky experienced that Americans enjoyed the food but were mistrustful of exotic foods. And they enjoy watching the food being prepared.
But in typical restaurants, customers are served by waiters only, and there is no interaction with chefs. And it creates value for Benihana in the customers’ minds.
Benihana offers a new experience of dining with a Hibachi style of cooking. The hibachi is a traditional Japanese heating device. That makes a…