Operation Management : Restaurant | Question and Answer

Operation Management 1
OPERATION MANAGEMENT
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Operation Management 2
Introduction
Operating a restaurant business require more aggressiveness and innovation. Benihana
restaurant face competition due to technology advancement and market trend. The restaurant
took the best option by simulating its operation as a measure of finding the best way of getting
profit. Benihana restaurant came up with timeframe where Customers were serving with
cocktails and meals. Sitting arrangement was adjusted into various capacities so that workers can
help server Customers well. This report seeks to make a qualitative analysis of the restaurant
operation and reflect on the impact of the management decision making process.
Question 1
Factors that play a significant impact on the operation performance of Benihana
restaurant include throughput. Throughout in operation gives the maximum number of
Customers the worker can serve (Bragg, 2012). Benihana capacity determines the profit the
restaurant can get by helping customers. Proper utilization of all staffs at the restaurant can bring
a significant impact on the benefit that the business receives. One notice that Customers arrive in
a range of 2 to 12 people; a mean of 4 people is obtained when finding the probability
distribution. From computation, customers need 60 minutes average to complete meal; this data
is critical in decision making for the success of the business. Proper utilization of workers and
creating more space is essential to serve customers best.
The decision of the management of using batching strategy produced the highest
throughput. The decision was made after running the process twice, with and without batching.
Maximizing on proper utilization of employees setting them in the group help the restaurant
serve customers best. When customers are overwhelming, all workers waiters and chef should

Operation Management 3
cooperate in serving customers. For instance, at takes of taking drinks, the only chef can spend a
fraction of their time help waiters saving drinks. The manager needs to ensure all workers are
utilized well and their grievance address to keep their staffs (Bukchin & Cohen., 2013).
Batching helped the restaurant get the highest profit from its operations. From the facts
provide, while using batching strategy, the restaurant managed to yield $121 profit from the
process. A loss of $201 is recorded in the second scenario, where batching was not involved. The
observation made from twenty runs conducted and the means obtained. The batching strategy
helped help the restaurant serve customers, especially during rush hours, where there are many
customers (Cergibozan & Tasan., 2019). The main objective of any business is to make a profit
and maintain customers for it to expand. The company that makes huge profit sometimes
considers increasing workers salary or gives bonuses as a mean of motivating them to continue
serving customers better. Batching helps benihana utilize staff effectively and at the same time,
the restaurant was able to get maximum profit (Trkman, 2010).
Adopting the batching strategy brought some difference in the general running of the
restaurant. Some of the significant difference includes customers’ satisfaction. Proper utilization
of staffs helps the restaurant to respond to customers quickly after sitting down (Schleyer &
Gue., 2012). The decision rearrange the tables help the restaurant accommodate more customers
hence increasing more sales. Retaining customers is the main objective of most business and
batching help the restaurant to reorganize its operation to serve better. The decision may be tiring
to staffs but working in shift night and day time creates a conducive environment to workers.
Also, selling varies meals and drinks in the restaurant are critical in attracting workers, making
the restaurant running throughout day and night. The decision may be unfavourable for staffs
that specialize in a particular field like accounting, chef and waiters/waitress, but it’s prudent for