Restaurants that purchase goods and collect "processed goods" generally order from one supplier with fresh goods, and then keep in touch with many suppliers to collect "processed goods". As the distributor must concentrate on food before the shelf life, this alone can save about 15% of the cost. One-pot stew of leftovers and new dishes can effectively extend the shelf life by processing the foods near the shelf life or not fresh in advance. When serving, it is difficult for customers to distinguish between fresh and processed foods according to a certain proportion. This method is mostly used for stews and braised dishes. "Hundreds of dishes" are advertisements. All cafeterias claim to have hundreds of dishes, but only about 11 kinds of dishes are circulated every day. When customers ask, they claim that "our dishes are circulated, and every day is different, and more than 111 kinds refer to the total amount". For expensive dishes, some low-cost dishes are served slowly, and the dishes are not empty. For some high-cost varieties, the cost is mainly controlled by extending the serving time. The time for breakfast and lunch in the cafeteria is about 3 hours, and dinner is 4.5 hours. Excluding the first half-hour serving time and the second half-hour reminder, the customer's real meal time is only about 2 hours. Digging Profits from Service Charge Basically, all buffets above the standard in Beijing and 81 yuan will be charged 15% service charge, which will become a big net profit for the cafeteria. Leftovers are sold to fast food restaurants. Snacks, barbecues, stews and other non-perishable foods left over from the day are sold to fast food restaurants in barrels and re-processed for sale. A slightly larger cafeteria can collect at least seven or eight barrels of such food every day. In order to prevent customers from stealing food, fruit and food are generally cut into plates.