A dosing strategy like at Benihana could be effective for a more classic and traditional restaurant. Why?
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Question:
A dosing strategy like at Benihana could be effective for a more classic and traditional restaurant. Why? What is the impact of varying the type of lot strategy? In the strategy "4 share a table" first and "table of 8" then "table of 4 to 8". Do you have an idea that will allow you to significantly reduce the number of lost customers at Benihana?
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