Tag Archives: food innovation

Seven Ways to Create Brand Recognition Learned from Benihana

Seven Ways to Create Brand Recognition Learned from Benihana

GUEST POST from Shep Hyken

When you think of recognizable brands, companies like Coke, Apple, Amazon, and McDonald’s come to mind. It’s hard to imagine there is anyone who wouldn’t recognize the brand name or logo of these companies. Some of my clients have said something like, “If we could just get a fraction of that kind of recognition, it would be a huge accomplishment.” Well, meet Benihana. Yes, the restaurant chain known for chefs putting on amazing, entertaining cooking demonstrations at your table while they prepare your delicious meal.

Benihana is an American restaurant company founded by Hiroaki Aoki in New York City in 1964. Today, its 116 restaurants serve about 18 million guests each year, and according to CEO Tom Baldwin, Benihana has 90% brand recognition. That’s incredible. Think about this for a moment. McDonald’s, with almost 13,500 restaurants in the U.S. serving millions of people each day, has almost 100% brand recognition. Benihana, with just 116 restaurants, has 90% brand recognition.

How did they do it? The restaurant chain has never strayed from what brought its original success. It is not the neighborhood restaurant you go to every week. This “special occasion” restaurant is known for creating great guest memories, which is their motto.

At a recent meeting of general managers, Baldwin shared what has made the Benihana brand a success, and how it will continue to be even more successful in the future. These strategies are the “brand builders” that have helped make Benihana so recognizable and can do the same for you:

  1. A One-of-a-Kind Restaurant Platform. While there may be some competition in local markets, with 116 restaurants, it is the largest chain of its kind. If you’re not already, what could you do to become a one-of-a-kind brand? What makes you unique?
  2. Timeless Appeal that Transcends Generations. If you walk into a Benihana, you will see young and old. Families are there celebrating children’s and grandparents’ birthdays. There are couples, young and old, celebrating anniversaries. Companies host events for their employees and customers. There are no age boundaries at Benihana. While most companies don’t have such a wide customer base, you must understand who your customers are and create an experience that is both timely and timeless.
  3. An Exceptional Leadership Team, Culture and Infrastructure. Benihana has a system. They deliver a consistent and predictable experience. It doesn’t matter if you’re in a restaurant in New York, Los Angeles, Miami or any of the other 113 locations, you will have a similar experience. Its leadership team, from headquarters down to managers of each location, along with the culture and processes, ensures the same great memories are created regardless of location. With focused effort, any company can create a consistent experience that comes from a good system and the right culture.
  4. A Clean Environment. A guest can expect to have an excellent meal and a great experience in a spotless environment. This is an important point. While you may not want to eat off the floor of any restaurant, they do their best to make you feel as if you could. Cleanliness creates guest confidence. Anything less may send a negative message. For example, a dirty floor means the food might not be fresh. What’s your version of the dirty floor? What sends mixed or negative messages to your customers?
  5. The Kaizen Philosophy. It may not be a surprise that a Japanese restaurant chain embraces Kaizen, the Japanese business philosophy focused on continuous improvement. It is a strategy in which all employees work together to find new ways—large or small—to improve the process. The five principles of Kaizen include teamwork, personal discipline, improved morale, quality circles and suggestions for improvement. The growth and innovations that Benihana has created come from its attention to Kaizen, a philosophy that can be embraced by any company.
  6. Engaging and Embracing the Community. Part of the Benihana company mission is to “engage and enhance the community.” How do you get involved with your community? More and more, customers are being drawn to companies that support what they believe in. It could be a cause in the local community or something as large as the sustainability of the environment. It’s about giving back.
  7. An Unparalleled Guest Experience. It’s all about the guest experience at Benihana. They relentlessly focus on creating great guest memories. They also recognize that the guest experience comes from the right employee experience. The strategy—and lesson—are simple. Focus on the employee and customer experiences. Create the experience that makes your customers say, “I’ll be back!” This is an appropriate strategy for every company—one you want all your customers to associate with your brand.

This article originally appeared on Forbes

Image Credit: Pixabay

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Crabby Innovation Opportunity

Crabby Innovation Opportunity

There are many foods that we no longer eat, but because we choose to, not because they have disappeared from nature. In fact, here is a list of 21 Once-Popular Foods That We All Stopped Eating, including:

  • Kool-Aid
  • Margarine
  • Pudding Pops
  • Candy Cigarettes
  • etc.

But today, we’re going to talk about a food that I personally love, but that I’ve always viewed as a bit of luxury – crab legs – that is in danger of disappearing off the face of the planet due to climate change and human effects. And we’re not just talking about King Crab, but we’re also talking about Snow Crab, and we’re talking about Dungeness Crab too. And this is a catastrophe not just for diners, but to an entire industry and the livelihood of too many families to count:

That’s more than a BILLION CRABS that none of us have had the pleasure of their deliciousness.

And given the magnitude of the die off, it is possible they might disappear completely, meaning we can’t enjoy and salivate at the thought of this popular commercial from the 80’s:

Climate change and global warming are real. If you don’t believe humans are the cause, that it’s naturally occurring, fine, it’s still happening.

There can be no debate other than surrounding the actions we take from this point forward.

And while the magnitude of the devastation of other animal species that humans are responsible for is debatable, we are failing in our duties as caretakers of the earth.

This brings me back to the title of the post and the missions of this blog – to promote human-centered change and innovation.

Because we have killed off one of our very tastiest treats (King, Snow and Dungeness Crabs), at least in the short-term (and possibly forever), there is a huge opportunity to do better than krab sticks or the Krabby Patties of SpongeBob SquarePants fame.

If crab legs are going to disappear from the menus of seafood restaurants across the United States, and possibly the world, can someone invent a tasty treat that equals or exceeds the satisfaction of wielding a crab cracker and a crab fork and extracting the white gold within to dip into some sweet and slippery lemon butter?

Who is going to be first to crack this problem?

Or who will be the first to find a way to bring the crabs back from extinction?

We’re not just talking about a food to fill our bellies with, we’re talking about a pleasurable dining experience that is going away – that I know someone can save!

And no Air Protein marketing gimmicks please!

Image credit: Northsea.sg

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Food Innovation Sighting – Doritos Tacos

Food Innovation Sighting - Doritos TacosI don’t typically frequent fast food restaurant chains, but today I did, and I had a food innovation sighting for my trouble. I stopped by the local Kentucky Fried Chicken (KFC) and Taco Bell combination store and as I was picking up my crispy strips order I heard a guy order two Doritos Tacos.

“Doritos Tacos?” I thought to myself. Then I looked up and sure enough Yum Brands has teamed up with PepsiCo’s Frito Lay to bring you the Doritos Taco. It’s just like it sounds. Frito Lay has created giant round Nacho Cheese Doritos and folded them into the shape of a taco shell, and then Yum Brands employees combine them with the usual Taco Bell taco fillings.

Now I didn’t actually try one, but how could they not be good and absolutely stuffed with calories?

So hats off to Frito Lay and Yum Brands on the creation of this simple food innovation.

For those of you keeping score with your SCAMPER framework scorecard, file this one under Combine.

What other food innovation combinations would make sense for two companies to create?

Innovation Training for your whole organization from Braden Kelley

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