I worked in a buffet restaurant with 80 tables. The owner told me: "Our store 68 a, not to mention people, even if you pull a dog to eat, only eat meat can not eat back to the capital".

At that time, I was the chef of the store, and every day I had to sign for the goods I purchased, including seafood, meat, vegetarian dishes, fruits, dry goods and so on. Know some of the insides, but also understand the buffet cheap is justified, but cheap is cheap, as long as the operation is appropriate, or have to earn.

(a) buffet site cheap

In fact, the catering industry's biggest expenditure is not the single cost of ingredients, as well as the store's rent and labor costs, as well as water, electricity, gas, wear and tear.

Therefore, the location of the buffet is very critical, I have seen one opened in the industrial area, surrounded by several construction sites, store rent is relatively cheap.

Sometimes encounter the kind of three or four people, can drink forty or fifty bottles of beer (this buffet restaurant alcohol is free, and dining is not limited), or all only eat shrimp and crab, is indeed no profit. However, this is not much, encountered three or four times a week. But two months later, that buffet went out of business.

So the buffet restaurant is generally open in office buildings, colleges and universities more places. And most will not choose the commercial circle along the street on the first floor, because the rent is too high, often open on the 2nd floor or more, can save a rent.

? (B) buffet staff costs are low

Self-service restaurant than ordinary Chinese restaurants require low labor costs, in Guangdong this side, I a **** work over a dozen Chinese restaurants, know the approximate cost of labor.

In addition to star hotels and private kitchens, ordinary restaurants in the chef a salary of about 10,000 to 15,000 or so, frying chef (in the industry called "stove head", basically have a number, the more the number of the former the higher the monthly salary), such as the "head of the pot "The monthly salary is generally nine thousand dollars," the second pot "monthly salary of 8000, tail pot five or six thousand dollars.

The side dishes (cutting boards) are also numbered, with a monthly salary ranging from 4 to 9 thousand, "playing load" and "water table" with a monthly salary of more than 3 thousand, "on the Sh" with a monthly salary ranging from 4 to 7 thousand, the "roasted meat", the "roasted meat" and "roasted meat". The "barbecue" master monthly salary of 7,000 or 8,000, wash dishes and wash dishes aunty salary of about 3,000.

The above is an ordinary medium-sized kitchen in the required personnel and monthly salary, then say the floor of the salary. The store manager's salary is more than 7,000, the minister 4,000 or 5,000, the cashier 3,000, a number of waiters.

A Chinese restaurant with a monthly turnover of one million dollars, the labor cost is about 160,000 dollars, accounting for about 16% of the turnover is more common.

And self-service restaurant, the human cost can be reduced a lot, first of all, there are not so many kinds of "positions", and secondly, the chef technical requirements are relatively low, and then the guests of the service requirements are relatively low.

I was working in that buffet hot pot restaurant, a **** have 11 people, 1 chef, 1 "stove head", 3 food, 1 dishwasher, 1 manager, 3 waiters, 1 cashier.

Business can be good when the full field, and even holidays can also turn the table, honestly, because the staff is relatively small, the workload is very large, the staff is often busy to no time to eat. A month down the turnover of more than 500,000 yuan, labor costs is about 60,000 yuan, accounting for 11% of the turnover.

? (C) the low cost of the buffet

38 a roast buffet, 68 a seafood buffet, this kind of dozens of dollars of cheap buffet, can not say that all, can only say that most of the meat, seafood is frozen. After all, the buffet opens the door to do business, is to make money, not to be a philanthropist, if all is fresh, but also sell so cheap to earn!

Fresh beef, a catty will be more than 60 dollars, fresh lamb also want more than fifty. Ordinary people a meal in about 1 catty (not counting alcohol), assuming that all eat beef and lamb, or pippin shrimp, crab, light eat a catty net weight, the buffet restaurant is bound to be a loss. But which has a loss-making business, so you have to reduce the cost of ingredients.

1, meat. Chicken wings, small chicken thighs, chicken breasts and other frozen products, take the price is very cheap.

For example, chicken breasts are only about $5 a pound at the frozen goods market;

A box of lamb kebabs with 300 skewers in it costs about $250, an average of $1.20 a skewer.

Some of you may want to say that you can get your money back on lamb kebabs, and I know of a lot of cafeterias that have a limited supply of lamb kebabs.

Some of these frozen goods are imported from abroad, especially over in South America, where chicken claws, duck feet, and the offal of pastured animals are rarely eaten, and the price is inevitably low.

General frozen goods of large factories, in addition to the meat taste worse, the quality of its own no problem, as long as the QS logo on the packaging, are over the inspection of the product, can rest assured that the food.

But considering the middlemen cold storage, stored a whole lot, some completely do not know when to enter the goods, stored for how long?

Secondly, the average cafeteria does not purchase frozen goods every day, but pulls back a lot at once. Before serving the food to the guests, you have to thaw it out, and sometimes you can't use it all up and put it back in the freezer, which will inevitably have some problems with the meat.

This kind of real meat frozen goods is still good, some stores in order to improve profits, with beef and mutton is "mixed meat". For example, steak, 38 a person want to eat the real steak, I am afraid to think too much.

These steaks are made from duck breasts, spices, starch, coloring and other ingredients, with no beef at all. From the appearance, quite like a steak, but at least the duck breast is real meat, duck breast proportion of more than 70%, the rest is starch, seasoning and so on. Just be afraid of the more inferior kind, some duck breast is only 50%, and 30% only.

Lamb kebabs can also use duck breast "instead of" duck meat and sheep fat, plus starch, spices and other products, not carefully eat also really do not recognize the true and false.

2, meatballs and the like are also cheap, but do not think it is made of pure meat.

For example, seafood balls (including crab cakes, fish balls, fish cakes, fish rolls, etc.), the raw materials are roughly the same, only with minced fish, what is minced fish? Simply put, it is a fish and shrimp fish trimmings stirred into mince, and then add corn starch, soy protein, elastin and so on to do.

There are more seafood pills, not surimi, as long as the starch, soy protein, meat flavor flavor, compound phosphate, carrageenan and other ten kinds of food additives can be made. This can be a real high profit, and the taste is better Q strong smooth, flavorful.

More moisture is beef meatballs, real beef meatballs are not cheap, a catty generally not less than 60 dollars, like the kind of cheap buffet hot pot in the beef meatballs, imagine it is true? Those are made of chicken and duck meat, or ground pork as raw materials, plus flavoring, starch, caramel color, beef flavor "bone marrow dip" and other food additives to do.

3, seafood. Well, it's always okay to eat seafood, right?

As long as it is visible live seafood, of course, there is no problem, but you should know that "a penny a penny," the cheap buffet, do not guarantee that all live.

The store where I was working at the time, because the pot base to add an extra 25 dollars, the wine is also to charge, so the profit is still considerable. Seafood varieties are not many, but most of them are fresh, razor clams, flower armor, shrimp and crab (small size), water lobster, yellow labrador, small yellowtail, pomfret are all purchased from the seafood farmers' market, the quality is good, and the fish loach can still pop up when served on the table.

There was a time when the price of flower armor rose very quickly. A catty rose to more than twenty dollars, simply earn a lot, so buy frozen goods, a catty 6 dollars. There are also like frozen octopus, 20 pounds is only about 4 hundred dollars, frozen flower snails 9 dollars a pound, frozen pike less than ten dollars a pound.

4, drinks. Coke, Sprite, Fanta, etc., many of which have saccharin blended, especially sour plum soup, when it was made with sour plum paste, against 25 times the ice water. If it is canned, the take price is really not low.

(D) business planning, cleverly low cost

1, the general cafeteria will be "full of products" placed in a prominent position, which refers to the pastries, desserts, sushi, fried and other high-energy food. Through the visual sense of abundance and aesthetics, first full of consumers' eyes, and then full of consumers' mouths.

This type of food is very satiating, but it is not worth a few dollars, once the guests eat a little, especially egg tarts and other pastries, eat a few will be easy to dry mouth, unintentionally drink more drinks, then the high-priced food can not eat much.

2, fruit is also a "satiety products", bananas and grapefruit affordable, satiety, eat watermelon, water, a moment other than eating.

3, as far as I know now most of the buffet restaurant dining time regulations for 120 minutes, and the price, fresh, rare food, generally have to queue and limited, sometimes even oysters are lined up, but also per person 3 limited.

So, some people hate the trouble of wasting time, they will choose the "regular products", such as tripe, a kind of food, this is not worth a few bucks, but is often a very high profit products!

A buffet restaurant's profits can do more than 40%, the store's product structure, general "high price sense of product" accounted for 20% of the left, "conventional products" and "satiating products "Each accounted for 40%.

4, some buffet restaurants, into the field will be issued a coupon, vouchers to receive a certain food, and the provisions of each person to receive a copy. A lot of people do not know, thought it was special food, must be tasted, are lined up to wait. Finally, found that the food has no characteristics, the texture and flavor of the general, eat a sense of satiety, only to realize that this is the store carefully designed.

5, plus dishes have the doorway. Guests go to the cafeteria, clip the food will usually choose the price of food, if it is clip the plate is too large, many are lazy, try to clip the plate full of a little bit, save to run again. This unconscious behavior will end up causing a lot of people initially intended to eat 8 points full, since all the clip, in order not to be deducted from the waste of money, eat twelve points full.

Overall

The above, is the main reason why I think buffets are cheaper, if there is something wrong or missing, welcome to comment and leave a message.

Additionally, the buffet restaurant is not afraid of "big appetite", after all, not everyone eats a lot, but also every day can meet. The larger the base of guests, dilute out the eaters will be able to achieve balance, but also earn more. Many buffet restaurant closure, often not be eaten out of business, but poor business planning, as well as no one to eat and other factors and closed. There are two sides to everything, can not be a shot over everyone, there are also high-quality high-value buffet, relatively speaking, the price will not be so low.