Session 2 - Benihana - Students
Session 2 - Benihana - Students
How it Looks
Benihana in Utah
Flow Process
Process architecture Inputs & outputs Flow units Activities and buffers Resources Information Process: Transformation of inputs into outputs
Activity 1
Activity 2 Buffer 2
Output
Resources
Transformation Process
Processes
Operations:
Layout Distribution Bar/Dinning Area Back Office/Room Hibachi Cooking / Show Bar Service Food Purchase & Storage Food Preprocessing Quality Control Employee Training
Inputs
Food & Beverages Employees: Chefs Managers Carpenters Waitress Building Materials Market Information
Outputs
Skilled Chefs
Low Food Inv. Utilization rate of Bar/Dinning Area Customer Service - Entertainment - Food & Drinks - Social Environ.
Marketing:
Advertising / Public Relations Benihana Concept Site Selection / Decoration
Finance:
Feedback
2. Operations Strategy and Processes Ren Caldentey
Reception
Bar Storage
Orders taken
Soup served
Chef show
Main meal
Checkout
Benihana Ranges
16.0%
33.0%
Activity: Is a value-adding stage on the business process. Buffer: Is a stage in which units are stored waiting for the next
activity on the process
Buffer
Process
Capacity
available.
r = 2700/3600 = 75%
2. Operations Strategy and Processes Ren Caldentey
For Benihana.
Parameters that influence throughput:
Layout
Training Process Reduced Menu
Food Pre-processing
Food Quality Control Capacity Management Advertisement
Bar
n p # of customersper table (8 pers). NT # of tables (14 tables).
Dinning Area
I units
Flow Time (Waiting Time) = T
I=RT
Let I = # of seat in the bar (Inventory) T = Waiting time in the bar (24 min). Then from Littles Law:
b) What is the flow time (for the entire process bar+dinning) of a customer that enters the system at 8pm? What is the utilization of the bar and the dinning area?
1. Introduction and Operations Strategy Ren Caldentey
Bar
Dinning
Business Flows
Relating Flow Time, Throughput and Inventory Inventory = Throughput Flow Time I = R T (The IRT Rule)
Job Flow: The Travelers Insurance Company processes 10,000 claims per year. The average processing time is 3 weeks. Assuming 50 weeks in a year, what is the average number of claims in process. Material Flow: Wendys processes an average of 5,000lb. Of hamburgers per week. The typical inventory of raw meat is 2,500lb. What is the average hamburgers flow time and Wendys turnover?
Flow time (weeks) Cash 1.35 0.86 Inventories 12.42 7.85 AR 0.87 0.41
Batching
Inventory Flow time / Cycle Time Capacity / Throughput / Utilization
Littles Law : I = R T
Inventory Turns Weeks of Inventory
2. Operations Strategy and Processes Ren Caldentey