According to the Voice of China report, the buffet has always been called a "big spender" in the catering industry. It was once said that the highest level of eating buffet is "holding the wall in and holding the wall out", but eating too much wastes more. Although many cafeterias are marked with "waste fines", they are rarely implemented. So is the waste in the cafeteria still serious? How to calculate the savings bill in buffet and make the CD action deeply rooted in people's hearts?

"The buffet is 158 yuan per person at noon, and the cost of a plate of raw abalone alone is 211 yuan. Before, a guest took more than two plates at once, and the result was left, which wasted a lot. " In a seafood cafeteria near Ritan Road in Beijing, Manager Zhang Junjie made an account. He waved his hand and said that restaurants would always meet customers with "big eyes and small bellies", which was really helpless but hard to say.

Zhang Junjie said, "There are customers who eat two plates of abalone at a time, and you can't help it. You have to let others eat it. All bosses will face this problem when opening a buffet in Beijing. You will definitely lose money if you encounter this every day. "

However, Zhang Junjie also said that with her years of observation in the buffet industry, with the promotion of the media and the improvement of people's living standards, plus the promotion of the cafeteria, more and more customers began to accept the "CD-ROM" concept of practicing economy and reducing waste. "There is an unlimited supply of ingredients, but customers are warmly reminded to take less and take as much as they eat. In addition, there are incentives, that is, there will be discounts if there is no waste, and guests can receive small gifts when they leave. The guests are also very satisfied and are doing very well now. "

A seafood cafeteria near the Kowloon Mountain subway station is bustling with people, and its signboard is "Fresh and Visible". Li Mei, the store manager, said that because of the high transportation cost and short shelf life of seafood, the chef in the restaurant cooks dishes less frequently, which can reduce waste while ensuring supply.

Chef Liu said, "Seafood is cooked now, less diligent, and the consumption of buffet is balanced by manpower."

The concept of CD-ROM action has gradually taken root in people's hearts, but it seems to be far from enough. From the experience of several cafeterias in Chaoyang, Fengtai and Haidian District, on the one hand, waste still exists, on the other hand, the measures taken for the cafeteria of "CD Action" are very similar, and there is no innovation, which comes down to nothing more than "award", "punishment" and "persuasion".

Some analysts have pointed out that domestic catering enterprises lack internal motivation in actively advocating "CD Action", which is often thankless. In the interview, I also found that many self-service catering enterprises seem reluctant to say more about "CD Action".

what is the "CD rate" of buffet meals? How much food will be wasted after the restaurant closes every day? For these problems, several restaurant managers or responsible persons interviewed either said they didn't know, or said they didn't have a specific calculation and no concept. Even many buffet companies are reluctant to talk about this topic.

The person in charge of the planning department of a well-known chain western-style self-catering company in Beijing is even more blunt, and there is really no way to answer questions such as the CD-ROM action, because "avoiding waste and the company's philosophy are opposite". "We have been pursuing the customer experience, and we hope that customers will have a perfect dining process when they come here. But to be honest, we may not be doing so well. We really didn't do anything about your problems, such as improving the' CD rate'. "

A restaurant owner revealed that in the increasingly fierce market competition, enterprises seem to care more about "whether anyone eats" than "how much is wasted after eating". A store manager said: people who open buffets can't be afraid of waste. Look at how many buffets were closed last year. If you don't make money, you must close them.

However, some buffet owners said that the CD-ROM operation can't rely solely on "customer consciousness". From the front hall to the back kitchen, from purchasing to cooking, refined management may be another outlet for buffet enterprises.