Abstract: As we all know, the buffet is charged by the head instead of the dishes, so how can the buffet make a profit? In fact, the profit model of buffet comes from four aspects: low-cost business strategy, the balance between customers' consumption habits, the determination of the lowest consumption price and the ponder of customers' psychology; Usually, a cafeteria can make a profit as long as there is a steady stream of customers. Of course, the management of buffet should also control the cost, and its methods include expanding the scale, saving the purchase cost, diluting the price and winning customers by differentiation. Let's learn about the buffet business strategy! How does the cafeteria make money

1. Low-cost business strategy

Compared with ordinary restaurants, the operating cost of the cafeteria is undoubtedly much lower. Apart from the same store rent and indoor furnishings, there are far fewer service personnel in the cafeteria, which is determined by its business mode: diners like to do it themselves. The reduction of personnel brings about the reduction of costs, which brings about low-cost business strategies or higher profit margins.

2. Balance between customers' consumption habits

As we all know, the customers in the cafeteria are quite large, and each customer has different preferences. Some customers who eat a lot, some who are vegetarian, and some customers who eat a lot will pass on the cost of more consumption to customers who eat a little, and the shift between vegetarian customers and meat-eating customers. Seek the balance of cost consumption through customers' different consumption habits, control the cost at a relatively stable level, and gain profits through scale advantages.

3. Determination of the lowest consumption price

There is a minimum consumption per person based on the head, and there is a fixed unit price based on the weight. The last paragraph talked about the balance of cost consumption. If the cafeteria wants to break even profit, the balance of cost consumption should not be less than the daily operating cost of the restaurant. The restaurant allocates the cost to each unit of food and each customer through calculation. Because of its low total cost, the cost allocated to each customer, that is, the minimum consumption, is also quite attractive to customers.

4. Try to figure out the customer's psychology

The most important thing here is the autonomy of the cafeteria that customers choose. Giving customers the right to choose, how to eat, how much to eat, what ingredients to add and how much to add are all decided by customers themselves, so that customers can be their own masters, and disputes with customers caused by staff mistakes are also reduced. Compared with ordinary restaurants, a variety of delicious food can be eaten at a fixed and low cost, which makes customers feel value for money.

How to control the cost of operating a buffet

1. Expand the scale and save the purchase cost

In purchasing, buffets often need to buy the same dish raw materials in large quantities, which can lead to the advantage of scale in order to obtain a lower price. Moreover, competition has promoted the process of catering scale, and the formation of catering groups has brought obvious advantages to buffet enterprises. In addition to centralized, unified and large-scale purchase, the cost of raw materials for enterprises is reduced, and products are concentrated or partially concentrated, which will also save the cost of chefs' labor and technology.

2. Dilute the price and win customers by differentiation

What the market needs is cheap and good quality goods, and the goods with low price and degraded quality will not be welcomed by consumers, because it means greater efforts for them. Instead of reducing prices to attract customers, it is better to increase investment in services and provide "value-added" services.

3, product innovation, establish cost advantage

The innovation of buffet products can not only save costs, but also make the maximum use of the input costs. Buffet operators should always pay attention to the changes in the market. On the one hand, they should collect low-cost, high-profit and good-quality goods, on the other hand, they should try their best to explore the various utilization values of food raw materials, so as to create new dishes with good quality and low price. Attract customers with the unique flavor of dishes.

4. Start with details and save operating expenses

Cost problems are everywhere, which may happen to every employee, every service detail and even every guest. When no one eats, the waiter covers the hot food cover, which can reduce the loss of heat and save energy; A kind reminder when guests take too much food can reduce unnecessary waste. Therefore, we should use all methods and forces that can save costs; Establish cost consciousness in every employee's mind and strengthen cost control. Total cost control can not only prevent waste, but also cultivate and bring up management talents for hotels.