2. What are the keys to Benihana's success? (Compare Benihana's operating ratios with those 01 \"typical\" service restaurants given in Exhibit 1 of the case.) How do these keys arise? - optimum space utilization: majority of the oor area devoted to dining space: increases sales. 0 Only 22% of total space is a part of back house - given the teppanyaki format, labour cost are only 10- 12% of gross sales, while still maintaining the high customer service levels, compared to industry where it is 30-35% - waste management by reducing the menu into only three simple American entrees: steak, chicken and shrimp: 30-35% food costs, compared to industry average of 70-80% - Historical authenticity: increases upfront costs of opening a new resteraunt as new walls, ceiling, artifacts are all from Japan