Question 1: What is the cost of the buffet? 1. In terms of labor cost, if you help yourself, the number of waiters is relatively small, mainly the manpower for closing the dishes, sanitation work and cooking. As far as chefs are concerned, because cooked food is less and more common, the labor cost in this area is superior to other catering enterprises.

2. Cost of raw materials

A. Meat is mainly cheaper pork and chicken, and authentic beef and mutton are rarely

such as sliced meat, and the meat roll is made of frozen pork belly slices

B. Vegetables are mainly home-cooked dishes, and generally people who go to the low-end and independent eat little vegetables

C. Fruits are mainly ordinary fruits such as bananas, oranges and grapefruit, and their freshness is relatively poor < The purchasing part is mainly soft drinks and fruit juice, and some cafeterias buy drinks that are about to expire, so the cost is low. Self-made part of the cost is relatively easy to control, and there should be no good goods

Question 2: How to analyze the profit model of buffet? As a consumer, go to the buffet to eat. After you have paid out the money, don't worry about whether you can eat back this kind of thing. Unless you are aiming at revenge on this restaurant, you can eat until you are happy, because you need to know that all you need for customers is utility. When you go to a buffet dinner without lunch, for example, or just pick the expensive ones and not the ones you like, you actually reduce your utility. To put it bluntly, you just have a hard time with yourself. Well, that's all for the consumer's advice. Talking about the way to make profits from self-help, compared with ordinary restaurants, self-help restaurants reduce the costs as follows: measuring the cost of side dishes, menu, ordering food, delivering food separately, and arranging food. In addition to these, ordinary restaurants have their own characteristics. Senior chefs, quality and service determine customer satisfaction, so they have to pay a lot in these two aspects. Self-help is different, and self-help pays more attention to food. In addition, we must notice that ordinary restaurants tend to be located in prime locations, such as the first floor, while cafeterias are usually located on the second and third floors, slightly away from prime locations, thus reducing the rental cost. In addition, ordinary restaurants provide dishes according to customers' preferences, while cafeterias decide the types of self-help products according to the prices of commodities in the market. When bananas are cheap, I serve more bananas, when chickens are cheap, I cook more varieties of chickens, and when beef is expensive, I cook less varieties, which greatly reduces transaction costs and total product costs. However, the waste of cafeteria is much more serious than that of ordinary restaurants. Because people always eat more in self-service stores than in ordinary stores. Ok, the profit point appears, and the cafeteria only needs to reduce the transaction costs and product costs less than the wasted expenses.

Question 3: How can we reduce the cost of buffet? What should we do to reduce the price?

2. If we can go shopping in person and buy goods from vegetable farmers and fishermen, we can save a lot of money.

3. We should improve the product quality with the technical appearance of the formula.

Never put in raw materials that are harmful to health. The loss outweighs the gain.

If it helps, we still hope to adopt it. Thank you.

Question 4. First of all, quote a proverb: don't cry over spilled milk. As a consumer, go to the buffet for dinner. When you have paid out the money, don't worry about whether you can eat back this kind of thing. Unless you are aiming at getting back at this restaurant, you can just eat until you are happy, because you know, for customers, all you need is utility. When you go to a buffet dinner without lunch, for example, or just pick the expensive ones and not the ones you like, you actually reduce your utility. To put it bluntly, you just have a hard time with yourself. Well, that's all for the consumer's advice. Talking about the way to make profits from self-help, compared with ordinary restaurants, self-help restaurants reduce the costs as follows: measuring the cost of side dishes, menu, ordering food, delivering food separately, and arranging food. In addition to these, ordinary restaurants have their own characteristics. Senior chefs, quality and service determine customer satisfaction, so they have to pay a lot in these two aspects. Self-help is different, and self-help pays more attention to food. In addition, we must notice that ordinary restaurants tend to be located in prime locations, such as the first floor, while cafeterias are usually located on the second and third floors, slightly away from prime locations, thus reducing the rental cost. In addition, ordinary restaurants provide dishes according to customers' preferences, while cafeterias decide the types of self-help products according to the prices of commodities in the market. When bananas are cheap, I serve more bananas, when chickens are cheap, I cook more varieties of chickens, and when beef is expensive, I cook less varieties, which greatly reduces transaction costs and total product costs. However, the waste of cafeteria is much more serious than that of ordinary restaurants. Because people always eat more in self-service stores than in ordinary stores. Ok, the profit point appears, and the cafeteria only needs to reduce the transaction costs and product costs less than the wasted expenses. Bingo, according to its own experience, the cafeteria can completely achieve the goal of pure profit through reasonable pricing and statistical laws. If it ends here, the cafeteria is obviously not cunning enough. In fact, there are two hidden conditions in the cafeteria. 1. The cafeteria usually has a surplus of products, and the variable cost of the cafeteria is very low. Pot rice will be cooked to a certain extent every day, so that there will be no shortage. 2, the buffet has a prescribed time, and it is shorter than ordinary restaurants. Based on these two points, in order to make more money, the cafeteria actually doesn't care how much you can eat, but more about how many people come to eat, because in a limited output speed, more people can eat, and the less is wasted. Therefore, the cafeteria is more inclined to group purchase and discount than ordinary restaurants. It's not a thorough study here. Let's think about it. Who is more likely to care about eating back this kind of thing? Young people, or people whose consumption level is not particularly high, (I don't mean anything else, seek truth from facts) can avoid this kind of crowd and reduce the wasted expenses. In this way, the more upscale the cafeteria, the more expensive it is, and as long as it can attract customers, their profits will be very considerable. Of course, there are some small means of buffet, such as some particularly sought-after foods, such as steak and some seafood, which will be updated slowly. In this way, customers can only choose other foods because they are unwilling to wait, but you can't say that they didn't serve = = #. Moreover, the cafeteria generally stipulates, for example, eating within a time limit of 2 hours, or wasting more than 111 grams of fines, etc., but these bad signs are usually just for decoration, and no one will enforce them. Because if it is really implemented, it will require an execution fee, and at the same time it will reduce customer satisfaction (damn, the meal will be fined = = #), so the restaurant just wants to say: waste is ok, don't overdo it.

question 5: why doesn't the buffet lose money? the main cost of catering is not the ingredients, but the rent and staff salary.

First of all, the buffet uses people:

When three waiters make

non-cafeteria order, customers don't come much because they think the price is too high, and each waiter takes care of a limited number of customers. In this way, the unit rent cost and labor cost are very high. After running the buffet, the gross profit has decreased, but there are more and more customers and the water is rising. Because many services such as pouring wine and serving dishes are done by customers themselves, customers' service requirements for waiters and the degree of picky about dishes are also reduced a lot, so each waiter can take care of at least three times more customers than usual, which improves work efficiency. The cost of rent and personnel salary is greatly reduced when it is converted to each customer.

Not hiring a chef can save costs

At present, the salary of a chef is very high, much higher than that of a waiter. Like a restaurant with a little class, you have to hire several chefs, each of whom costs at least several thousand dollars, but you don't need a chef for a buffet.

Then look at the material selection of the buffet:

Many buffet restaurants will have some seafood that looks more expensive, but few people will know these ingredients, and the cafeteria can choose them at a very low price.

people who can afford the best shark's fin and abalone will not go to the cafeteria to find a bargain. Those who eat buffet simply can't tell the difference between shark's fin and abalone, so they only use the right ones and never use the expensive ones.

to reduce the cost of food raw materials, we mainly rely on bulk purchases and types of purchases ―― cafeterias generally have more customers, and the food consumption is large, so the purchase price is low. In addition, although they are all raw and fierce seafood, the prices of different types and sizes will vary greatly. For example, the commonly used silver cod in teppanyaki is generally at least 1 kg of 75 yuan, and some restaurants use other cod, the taste difference is not particularly big, but the price can be nearly half cheaper. There are also prawns used in Yama Teppanyaki restaurant when ordering, each of which weighs two and a half, and the purchase price of each prawn is more than 31 yuan. However, you can't use such expensive shrimps in the buffet, but use prawns weighing more than 21 yuan, each of which costs about 11 yuan. Similarly, the beef used in the buffet of teppanyaki restaurant is only imported beef from Australia with tens of dollars and pounds, but it will never use expensive high-grade beef such as Kobe beef and domestic Xuelong black beef.

Diners' stomachs are so big that they can't eat expensive food after eating cheap food. How much expensive food can they consume with attractive cheap food?

In order to satisfy customers, restaurants can also make money at the same time, and the variety of dishes is also one of the important elements. "Some people think that the cafeteria can make money by reducing dishes. In fact, this is wrong. If a high-end cafeteria only prepares a few expensive dishes for customers, such as prawns, silver cod, imported beef, etc., it will definitely lose money. At this time, if a large number of dishes cooked with chicken, pig and mutton are prepared at the same time, as well as a large number of relatively cheap seafood such as oysters and scallops, plus a large number of vegetables, various cakes and salads, the unit cost of food will be reduced.

This is precisely the cleverness of restaurant operators. They make high-cost dishes taste ordinary, and then make low-cost dishes particularly delicious, so diners can't help but eat those low-cost dishes.

question 6: how to make the buffet at the lowest cost? just make more vegetables.

question 7: how can the cafeteria make a profit? first, it is a 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 operating 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.

the second is the balance between customers' consumption habits. As we all know, the cafeteria has a huge customer base, and each customer has different preferences, such as those who eat a lot, those who love vegetarianism, and those who eat a lot pass on the cost of more consumption to those who eat a little, and those who eat vegetarian food and meat. 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.

the third is to determine the minimum consumer price. There is a minimum consumption per person based on the head, and 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.

the fourth is to ponder the customer's psychology. The most important thing here is the autonomy of the cafeteria chosen by customers. 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.

question 8: how to reduce the cost of fruit in buffet. 1. purchase the fair-price fruit in season, thus reducing the purchase cost without losing the richness of fruit products;

2. In addition to varieties, fruits are generally taken whole or cut into pieces and packed separately. Low-cost fruits should be taken whole as far as possible, and diners should take more fruits at one time. High-cost fruits should be cut into pieces and mixed with low-cost fruits.

3. increase cakes and drinks, thus increasing diners' choice richness and quick satiety.

overall, it is rich, economical and not stingy.