Benihana
• What is the impact of batching during peak and non-peak periods?
With Batching
No Batching
Batching the tables obviously improves efficiency of the restaurant as well as has a substantial effect on the bottom line. With batching the operation averaged over three hundred dollars and without batching the company actually operated at a loss. One interesting consideration however is that without batching the average drinks sold is over double that when batching is used; most likely because customers are at the bar longer. One strategy might be charge more for drinks to make up for the lost revenue in diners.
• What other sorts of similar production problems might be usefully analyzed using this sort of simulation...
This increased turnover is one of the main sources of operating efficiency at Benihana, versus a typical restaurant that may only have one lunch and two dinner seatings. The extra seatings that flow from the efficient production methods allow Benihana to generate extra profit from each table in a given night. 3) The Benihana concept is essentially an approachable version of a foreign experience. Note that only 2.2% of survey
Benihana The impact of batching during the early dinners period is minor. During this period, most new customers are funneled directly into the restaurant. However, in Scenario 2, this period starts to have negative results. Each new group is seated at the table, and there are instances where there are only two people to an eight-person table. In Scenario 1, there are no lost customers during this period, while there are
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