Case 1 - Benihana Of Tokyo 1st58

BENIHANA OF TOKYO SYNDICATE 4: NINDY FAJAR YUNASIS REYNER ISMAIL RIFAN MARGONO ANIS

BENIHANA CONCEPT         

FOOD: japanase steak house ENTERTAINMENT: the food was cooked in front of customers by japanese chefs PRICES: medium-high price $6 at lunch $10 at dinner $1,5 for drink SPACE UTILIZATION :the décor was authetically detailed japanese country inn. High proportion for productive dining space Only 22% total space is back of the house

BENIHANA’S COST STRUCTURE DIFFER FROM THAT OF A TYPICAL SIT-DOWN RESTAURANT 

      

FOOD only 3 menu: steak, chicken, shrimp. No waste &cut cost between 30%. 70% BEVERAGE 30% LABOUR 10-20% of gross sales ADVERTISING 8-10% of gross sales RENT normal,5-7% out of sales Rent expense 4,5-9%

PROCES FLOW ON A BUSY NIGHT

customer greeting

beverage Customer purpose

food

Ruang coctail

Dining room order

Go dine eating

yes

cooking

Any order no Any order

end

CHEF’S WAGES IN THE CHICAGO UNIT  12000-13000/year

 Above

assistant manager

PROFIT AFTER TAX FOR THE CHICAGO UNIT  1,3jt

X 41%=533000  533000 X 30%=159900 (TAX)  533000-159900(TAX)=373100

COCKTAL LOUNGE/BAR WAIT TIME (MAX THROUGHPUT TIME) ON BUSY NIGHT

 Normally

1 hour turn over at table, 30 mnt slow periode so in busy night it could be 50% from 1 hour.

PROCESS FLOW DIAGRAM OF BENIHANA’S Welcome customer OPERATION Set table

Coocktail room

Serve beverage

Dining room cooking

payment

Serve cook

end