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Operations Hibachi-San - a fast growing Japanese concept
Profile
Panda Restaurant Group (PRG), in an effort to expand their presence in food court environments, introduced a new Japanese-style teppanyaki concept called Hibachi-San. While they steadily grew the chain, it never garnered the same focus or attention that the highly successful and rapidly expanding Panda Express was receiving. A few years and 17 units later, this defensive real estate play was posting strong numbers with positive comps across the system despite having little focus put into establishing a consistent menu and operations for the growing chain.
Challenge
Hibachi-San was developed with true entrepreneurial spirit. The concept began as a reaction to a good real estate opportunity but was successful based upon its fresh and timely approach to mall dining. As the 'fresh to order' concept with its lively show-stealing cook line took off, learnings and adjustments were integrated along the way with little attention paid to a strategic growth plan or with the idea of building a consistent offering across locations.
The Culinary Edge was tasked with evaluating the current offering across the diverse system, making recommendations for developing a strategic growth plan that could include retrofitting existing stores, establishing, refining and documenting best practices, and creating operating materials to accompany a quick ramp out.
Process
The initial assessment phase was critical in determining not only what issues and opportunities existed within the operation, but also how Hibachi San fit within the overall company growth strategy. As this high level view started to take focus, then the work of evaluating each aspect of this seemingly simple operation could be undertaken.
While the offering at Hibachi San is limited, this meant that every process and piece of equipment played a critical role in delivering the best and fastest experience possible. Following the initial presentation to PRG and subsequent discussions refining the project direction, The Culinary Edge undertook exhaustive testing of all equipment and process that had been established. After subsequent in-store tests and close collaborative work between The Culinary Edge and the internal design department of PRG, the new stores were ready for roll out. The final step was for The Culinary Edge to provide clear support materials to accompany the training for and launch of the new stores.
Result
Hibachi San ramp up is well underway. With operational bottlenecks resolved and a new consistent approach, Panda has increased its commitment to Hibachi San and is prepared for many new openings in the coming year.