Benihana of Tokyo

Syndicate 2 Executive Class - 46

29111338 29111393 29111387 29111311 29111344 29111384 29111329 29111328

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 dcor 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, its ran about $6 at lunch, about $10 at dinner. Its 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 Benihanas 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 Assist by SPV For drink just from waiter Waiter / Taking Enter Table Order Chef come to table & cook

no
Lounge/Bar There is Free space yes Waiter offer desert? Sto p Finish eat/drink no Payment Customer Satisfaction By chef/waiter For food By chef

IV. Calculate of Chefs 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 Benihanas Operation

Start Enter Room For drink just from waiter yes Any Space? no Lounge/Bar There is Free space yes Finish eat/drink Waiter offer desert? Stop no Payment Customer Satisfaction By chef/waiter For food By chef Chef come to table & cook Assist by SPV Enter Table Waiter / Taking Order

Star t

Enter Room Any Space?

no Waiting List/ Go home Chef cook @ back room yes Enter Table Waiter / Taking Order

Payment Sto p