Difficulty, if 80,000 can be, at least 150,000 in the middle of the class, high-grade more than 300,000 have
Buffet business analysis
Buffet is not wise to sparse dishes, can not meet the customer "value for money" mentality. p>Scarcity of buffet dishes is unwise, can not meet the customer "value for money" mentality. In fact, the cost of more dishes but lower, if a senior buffet restaurant for customers to prepare only a few kinds of expensive dishes, such as prawns, silver cod, imported beef, etc., certainly to lose money. If at the same time to prepare a large number of dishes cooked with chicken, pork, lamb, and a large number of oysters, scallops and other relatively inexpensive seafood, plus vegetables, pastries and salads, the unit cost of food down.
Conspicuous place to put cheap dishes
In the customer is easy to first see and take the food place, put a large number of relatively low value of the food, and in the table at the end of the table, or inconspicuous corner of the relatively expensive dishes. Western food often has seafood and beef steaks and barbecues that are made on site, which are relatively high-value but take some time to make. When the iron steak is finished and served, diners often have eaten a lot of salads and fruits and vegetables, not much appetite to eat iron steak.
Expensive dishes rough cooking
Restaurants are generally relatively expensive dishes produced by the flavor of the general, while relatively cheap dishes produced by the flavor of the very tempting. For example, some restaurants have Italian pizza aroma, some grilled chicken fillet crispy and delicious, become the main dish, in the diners also enjoy a good reputation, but in fact, the unit cost of these foods is not high, but diners in order to enjoy and have to eat, once these things to eat more than some of the expensive dishes certainly do not eat more.
Publicizing savings creates pressure
Service should always remind customers not to waste, eat less take more customers have psychological pressure.
More preparation of high-calorie food
More preparation of aroma and heavy flavor delicious, but high calorie. For example, fried, and bacon, roast suckling pig, roast pork, cream cake, ice cream, and what not, high calorie, diners eat naturally decline.
Inside
Incoming party control costs
Once in a famous buffet when the store manager Mr. Tao told reporters that in addition to raising prices, buffet operators are more commonly used to control the cost of the method has eight.
Incoming collection of "processing goods"
Restaurants generally use fresh goods ordered from a supplier, from the number of low prices, and then with a number of suppliers to keep in touch with the collection of "processing goods", due to the dealers must be in the Since distributors must centralize the disposal of food before its shelf life, this alone can save about 15 percent.
Leftovers and new food in one pot
Preprocessing food that is nearing its expiration date or is not fresh can effectively extend the shelf life, and mixing fresh and processed food in a certain ratio when serving makes it difficult for customers to distinguish. This method is mostly used for stewed and braised dishes.
"Hundreds of" dishes are advertisements
General cafeterias claim to have hundreds of dishes, but the daily cycle of rolling only 10 kinds, when customers ask, claiming that "our food is a cycle of rolling, every day is different, more than 100 kinds of refers to the total amount of ".
Expensive dishes slowly
First, some of the low-cost dishes on enough portions, and to ensure that the plate is not empty, while some of the higher-cost varieties, mainly through the extension of the serving time to control costs.
Nip and tuck time
Buffet breakfast, lunch dining time in about 3 hours, dinner for 4 and a half hours. Remove the first half hour of serving time and the back half an hour in advance of the reminder, the customer really dining time is only about 2 hours.
Service charge to dig profit
Beijing 80 yuan or more standard buffet basically will add 15% service charge, become a buffet restaurant of a small net profit.
Leftovers sold to fast-food restaurants
The day's remaining snacks, barbecue meat, stews and other non-perishable food sold by the bucket to fast-food restaurants, reprocessed for sale. A slightly larger cafeteria can collect at least seven or eight buckets of such food a day.
Food Cutting Plate to Prevent Entrapment
In order to prevent customers from stealing food, restaurants generally take the fruit, snacks cut plate.
Large quantities of goods can reduce costs
For customers to "eat enough money" mentality and practice, as China's pizza buffet market's first brand - Beijing HaoLunGuo Catering Company Limited brand promotion department manager Wang YanYi told reporters: "Customers 'eat enough' mentality is understandable, in terms of cost control, we mainly use the following methods: first, through the scale of operation, through the absolute advantage of the number of control, reduce the cost of purchase; second, shorten the logistics cycle, effectively reduce the food in the frozen, inventory and transportation cost."
Hotels out to compete in the buffet market
A four-star hotel catering department director told reporters that compared with the hotel Chinese food, buffet popularity is more prosperous. Buffet costs are not high, profits are not high, so only when the number of people dining to a certain extent to have profits. In order to attract more people to eat, some hotels to buffet prices down again and again.
A four-star hotel in the absence of promotions to the buffet price of 48 yuan per person, while the same level of hotel buffet prices are more than 78 yuan. When the reporter to the hotel responsible for this problem, but he replied, 48 yuan price is only a few dollars of profit, but more competitive than 39 yuan / bit of social catering enterprises.
The selling point of the buffet restaurant is expensive dishes, but the main supply of meat, seafood, vegetables and pastries that are cheaper to buy. (Reporter Liu Hongwei / text Li Muyi / photo)