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Examine the production system in detail. What are the major design choices that generate operating efficiencies?
Note: In answering the above questions consider the following:
– What is the Benihana concept?
– What are the differences in the cost structure of Benihana from a typical sit-down restaurant?
– What is the process flow on a busy night? ( a process flow diagram would be useful)
– Calculate the chef’s wages in the Chicago unit. What insights do you gain from your analysis of the wages?
– After tax-profit of the Chicago unit
– Calculation of cocktail lounge/bar wait time ( maximum throughput time) on a busy night
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