BENIHANA OF TOKYO

SYNDICATE 4:

NINDYFAJAR

YUNASISREYNER

ISMAILRIFAN

MARGONOANIS

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

Customer purpose

Dining room

beverage

foodRuang coctail

Go dine end

order

cooking

Any order

eating

Any order

yes

no

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 OPERATIONWelcome customer

Set table

Dining room

cooking

Coocktail room Serve beverage

payment

end

Serve cook