The competition in the catering industry is fierce now, but have you noticed it? Many western restaurants and fast food restaurants have closed down, but few buffet restaurants have closed down. Why does the cafeteria still make money when it has so many "high-end goods" and eats casually? Can most cafeterias make a steady profit without losing money?

From the management point of view-

First, the buffet industry relies on the head count to lower the average consumption. In other words, some people can eat, some people can't eat, there are fat people with amazing appetite, and there are thin people who can only eat half a bowl of rice. Then, on average, it belongs to normal people's appetite, and it is impossible to lose money.

the second one, both expensive and cheap, although the buffet seems to have a lot of expensive things, such as seafood, chicken, duck and fish. But there are also many cheap things, such as fruits, snacks and so on, which come back to the average. So why do you have to have many styles and everything in a buffet? In fact, it is to reduce the consumption of customers.

thirdly, few people overeat now. More and more people put health first, and fewer and fewer people are overeating.

from the cost point of view, opening a buffet is even more secure. Because the cost of opening a cafeteria is much lower than that of opening an ordinary restaurant.

the first reason for the low cost is that the staff is halved. Customers come to the cafeteria to eat, find their own seats, take their own dishes, take their own drinks, take their own plates and cups, and then pay the bill at the front desk after eating. All things are done by customers themselves, so there are few places where waiters can be used. Therefore, the labor cost of buffet is lower than that of ordinary restaurants! Usually two or three hundred square meters of cafeteria, only about 3-4 waiters are enough. One person is responsible for an area, mainly collecting dishes and picking up tables.

the second reason for the low cost is the procurement method. Everything in the cafeteria is basically fixed, so it can be purchased in large quantities, and the cost of bulk purchasing is very low. The seafood in the buffet, such as crabs, abalone, scallops and oysters, are all very small. Although these seafood are also seafood, no one buys them because they are too small. So the price is very, very low, which is equivalent to "cabbage price".

the third reason for the low cost is that good goods are queued. Cafeterias can't all be "cheap goods", whether there are good things or not! But if you want to eat, you can, you have to queue up, you have to queue up for a long, long time, and you have to wait a long time.