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Benihana Tokyo case
1. What are the differences between the Benihana production process and that of a typical restaurant?
The following are some of the differences between Benihana and other typical restaurants.. * Interactive dining experience – Benihana produces food from point of service through the Hibachi table arrangement, in front of the customer. In normal restaurants, the customer interacts with only the waiter/server whereas in Benihana the customers interact with the waiter and the cook. The customer has a completely different experience in Benihana, one in where he can watch his food being prepared and at the same time speak to the cook who prepares it. This improves customer intimacy and brings the customer closer to Benihana. Quality of the food prepared is high and all this adds up to improve overall customer experience.

* Highly trained and skilled chefs – The chefs were one of the major selling points in Benihana and realizing this Benihana paid a lot of attention to training these chefs. Apart from continuous training in cooking, there was also heavy attention paid to learning Engling language and American manners – so essential because of the interaction a Benihana chef has to have with his customer.

* Excellent turnover rates, efficient service– Again because of the Hibachi table arrangement and the creative dining experience, a customer would spend on average 45 minutes at Benihana. This is because wait time is really minimal since the food is prepared right in front of the customer. Customers aren’t bothered by wait time for their food since they can see the food being prepared in front of them. Basic food processing is always ready and hence the customer doesn’t have to wait a long time for his food.

* Space utilization – Benihana utilizes just 22% of their restaurant for the kitchen as opposed to 30% by most...

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