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Benihana launches dinner for two promoBenihana launches dinner for two promo

Ron Ruggless, Senior Editor

September 1, 2011

1 Min Read
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Ron Ruggless

Benihana Inc. on Thursday debuted a September special consisting of a five-course filet mignon and hibachi chicken dinner for two priced at $46.

The teppanyaki-style “Hibachi Steak & Chicken for Two” special includes filet mignon and hibachi chicken, Benihana onion soup, Benihana salad, hibachi shrimp appetizer, mushrooms, hibachi vegetables, homemade dipping sauces, steamed rice and Japanese hot green tea.

For customers who prefer solo ordering, Benihana is offering a five-course meal for one featuring hibachi mango salmon for $21.

The meal includes salmon with an Asian-inspired mango salsa, sweet potatoes, vegetables, onion soup, salad, hibachi shrimp appetizer, dipping sauces, steamed rice and Japanese hot green tea.

Benihana said both specials will be offered through the end of September at most locations. The Hibachi Steak & Chicken for Two will not be offered at the Las Vegas and Hawaii locations.

The casual-dining segment continues to see a number of such “two-fer” specials, following on the heels of Applebee’s “2 for $20” and Chili’s $20 Dinner for Two,” both of which are still being promoted.

In addition, P.F. Chang’s China Bistro has offered special-occasion dinners for two at $39.95, and BJ’s Restaurants is now touting a “Party for Two” at $19.95.

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Miami-based Benihana Inc. owns and operates 96 restaurants nationwide, including 63 Benihana restaurants, eight Haru sushi restaurants, and 25 RA Sushi restaurants. The company also has 18 franchised Benihana restaurants in the United States, Latin America and the Caribbean.

Contact Ron Ruggless at [email protected].
Follow him on Twitter: @RonRuggless
 

About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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