Because of the way Benihana is set up, they are able to have much lower costs than the typical American restaurant. Not only do they have lower costs but also they take advantage of all the space possible. Twenty-two percent of the total space is used for back-of-the-house, which includes preparation areas, refrigerated storage, and office space, while the rest of the restaurant is used for dining space. By having only three types of entrees, steak, shrimp, and chicken, it helps reduce waste and can help cut the cost of food.

The different trends in product and service design are customer satisfaction, reducing time to introduce new product, reducing time to produce product, the organization's capabilities to produce or deliver the item, environmental concerns, designing product and services that are

In a typical restaurant, their process might be considered repetitive or line an assembly line. They prepare most of the food before it is being ordered. There might be 15 dishes on the menu that all use the same type of chicken therefore the kitchen can be prepared before the order is placed. Because the food is not cooked in front of the customer is makes it easier to the restaurant to have food ready for each dish. Benihana does have a few dishes, such as soup, salad, and desserts, are can be prepared before, but the number of items is limited.

"user friendly". Benihana has done many things to make sure these trends are part of their daily operation. Because the food is cooked right in front of the customers, they have quick turnover time. There is no question of how long it actually takes to cook the food. At a normal restaurant, it can take 20-30 minutes to get a salad when the customer knows that the salad is already made. Environmental concern is shown with their ability to reduce waste. Not only are the chefs hired for their cooking skills, they need to be entertaining and creative. When the chef is entertaining it "makes" the ambiance, which increases customer satisfaction. There is nothing worse than going out to eat with friends and having a waiter or waitress who does no

Some common words found in the essay are:
Benihana Tokyo, Benihana Benihana, Rocky Aoki, food cooked, food cooked front, appetizers seven entrees, food prepared, food prepared types, prepared types food, seven entrees, appetizers seven, customer satisfaction, reduce waste, benihana job, customers seated, cooked front, job shops,
Approximate Word count = 882
Approximate Pages = 4 (250 words per page double spaced)