Benihana
Benihana is a steakhouse that was first opened in 1964 in midtown Manhattan. The owner, Hiroaki (Rocky) Aoki, president of Benihana of Tokyo, wanted to make his restaurant different then the typical. Benihana is now known not only for their quality of food but for their creativeness of their service. Customers are seated around their own "personal" kitchen and the chef cooks their food right in front of them.Because of the way Benihana is set up, they are able to have much lower costs than the typical American restaurant. Not only do they have lower costs but also they take advantage of all the space possible. Twenty-two percent of the total space is used for back-of-the-house, which includes preparation areas, refrigerated storage, and office space, while the rest of the restaurant is used for dining space. By having only three types of entrees, steak, shrimp, and chicken, it helps reduce waste and can help cut the cost of food.The different trends in product and service design are customer satisfaction, reducing time to introduce new product, reducing time to produce product, the organization's capabilities to produce or deliver the item, environmental concerns, designing product and services that are
The reason I consider Benihana a job shop is that every person who goes to the restaurant is the going for the same reason, to eat. It was a good idea to sell the company while they were still on top of that market. When the chef is entertaining it "makes" the ambiance, which increases customer satisfaction. If they already found their niche, there is no reason to try something different (that already exists). I think if they were still making frozen dinners, their reputation would not be as good as it is now. They prepare most of the food before it is being ordered. Not only are the chefs hired for their cooking skills, they need to be entertaining and creative. The third group that comes in might order the exact same thing as the first group, but the chef will not find this out until they place their order. There is no question of how long it actually takes to cook the food. I believe that the reason Benihana has added more items to their menu, such as the sushi bar, is to increase their food selection. Environmental concern is shown with their ability to reduce waste. One of their largest failures was the opening of two non-Japanese eateries. As the saying goes "why fix it, if it ain't broke. This means that the actual meals cannot be prepared until the food has been ordered.
Common topics in this essay:
Benihana Tokyo,
Benihana Benihana,
Rocky Aoki,
food cooked,
food cooked front,
appetizers seven entrees,
food prepared,
food prepared types,
prepared types food,
seven entrees,
appetizers seven,
customer satisfaction,
reduce waste,
benihana job,
customers seated,
cooked front,
job shops,
|
Acceptance Essays
