COMM 204 Lecture Notes - Lecture 1: Hibachi, Teppanyaki, Japanese Cuisine
Document Summary
Concept where the restaurant is based on a traditional japanese atmosphere, which serves popular. American food using japanese cooking presentation such as hibachi and teppanyaki to differentiate themselves from other restaurants. The front stage is the largest part of the operations with the chef cooking and serving the dishes together with the waiter, whereas the kitchen preparation is a very small part of their process. Main courses are cooked in front of the customers, while other courses are prepared already. Less kitchen preparation means time and money earned can be invested into other parts of the restaurant when needed. Fun restaurant atmosphere along with delicious, affordable food increases word of mouth promotion, and foot flow with minimal costs. Bringing the kitchen on the dining table reduced labour costs considerably. Minimal entrees leads to smaller menus (lower printing costs). Less waiters and waitresses needed due to the chef can serve its customers around him.
