Benihana Restaurant

Benihana of Tokyo Syndicate 2 Executive Class - 46

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Andek Prabowo Agung Indri Pramantio Franciscus Xaverius Kresna P Haidir Afesina Aprian Eka Rahadi Chairunnisa Mirhelina Mita Listyatri Hendra Winata

I. What is Benihana Concepts? It is simply steakhouse (steak, shrimp, chicken) and the food is cooked in front of the customers by Japanese chef. The décor is designed as Japanese style with Japanese Figures, Only Japanese workers are employed. Hiroaki (Rocky) Aoki (owner) discovered in his analysis at his education that Americans enjoy eating in exotic surroundings but they are deeply mistrustful of exotic foods and beverages Provide food & beverages different price between lunch and dinner, it’s ran about $6 at lunch, about $10 at dinner. It’s was able to significantly increase the proportion of floor area devoted to productive dinning space. Only about 22% of the total space of unit is back of the house, including preparation areas, dry and refrigerated storage, employee dressing rooms, and office space.

II. How does Benihana’s Cost Structure differ form that of a typical sit-down restaurant? Food (30 and 35% of food sales)  Beverages (20% of beverage sales)  Labor (cost 10-12% of gross sales)  Advertising (8-10% of its gross sales)  Rent (5-7% of sales,in high traffic) 

III. What is the process flow on busy night? Star t Enter Room Any Space?

yes

For drink just from waiter Waiter / Taking Enter Table Order

Assist by SPV

no Lounge/Bar

There is Free space

For food By chef

Chef come to table & cook

yes Waiter offer desert? Sto p

Finish eat/drink no Payment

Customer Satisfaction By chef/waiter

IV. Calculate of Chef’s wages in the Chicago Unit 

$ 1,3 million x 10% = $ 130.000/year

V. Calculate of profit after tax for the Chicago Unit $

Incomes Expenses food labor advetising management rent Depreciation Gross profit (EBITDA) Tax Earning after tax (EAT)

1,300,000 390,000 130,000 130,000 52,000 65,000 52,000 819,000 481,000 7,215 473,785

30% 10% 10% 4% 5% 4% 63% 1.5% 36%

VI. Calculate of cocktail lounge/bar wait time (maximum throughput time) on a busy night 

on busy night it takes maximum 1.5 hour wait time on lounge/bar .

VII. Draw process flow diagram of Benihana’s Operation Start

Enter Room For drink just from waiter yes Any Space?

Assist by SPV

Enter Table

Waiter / Taking Order

no Lounge/Bar

There is Free space

For food By chef

Chef come to table & cook

yes Finish eat/drink Waiter offer desert? Stop

no Payment

Customer Satisfaction By chef/waiter

Star t

Enter Room Any Space?

yes Enter Table

Waiter / Taking Order

no Chef cook @ back room

Waiting List/ Go home

Payment Sto p