Benihana Case Study

Dumortier Quentin

Mathieu Simon

Benihana of Tokyo

1. What are the differences between the Benihana production system and that of a

typical restaurant

The main differences between Benihana production and other typical restaurant are based

on restaurant’s environment, financial operations and service structure because the food

process is completely different.

Specific environment : Authentic Japanese decor and hibachi table (it’s a combination grill

and dining table).

Financial: Reduce costs by the way to serve customers and the choice offered to them.

Service structure: More simple than a typical restaurant.

Typical restaurant

Benihana

Customer Waiter Chef

Customer Chef + Waiter

no intermediate

a. What is the Benihana concept? What is Benihana trying to sell?

Benihana concept is based on an authentic Japanese decor and a different way to cook. In

fact, the food (American food like chicken or steak) is cooked in front of customers by Japanese Chefs (Chefs are considered as a key of the success of Benihana and all of them are

highly trained). It’s called the « hibachi » table.

In this way they try to sell a different dining experience to American people who can enjoy

watching their favorite American food being prepared in front of them and can suggest

their preferences directly to the chef. So they sell more than food, they sell experience.

Finally people come to Benihana mostly for the quality of the food, the presentation of the

food and the showmanship of the chef.

b. How does Benihana cost structure differ from a typical restaurant? How

does Benihana’s cost structure contribute to its financial success?

- The concept of hibachi table allows reducing cost by eliminating the need for a conventional kitchen. By reducing the space needed for a conventional kitchen they have more

space for productive dining space (about 8% more than a typical restaurant).

- Moreover Benihana offer only simple menus which offer very limited...