In the form of joining, it is necessary to investigate the number and operation of brand direct stores, which can reflect the feasibility of this project.

A good project must be one that has been tested by the market, and a direct store is the best way to test the feasibility of the project. The successful operation of the direct store can test the correctness of the business model of the project, the products are suitable for the current consumption trend, and the store operation is operable. The development of direct stores also objectively shows the core competitiveness of the brand.

A good project direct store must exist as a benchmark: the service is in place, the products are excellent, the decoration is attractive, the location is excellent, and the profitability is super strong. If the direct store can't do the above, where can the headquarters sum up the successful experience and teach it to franchisees? Brands are unreliable, and there is no way to talk about profit!

1 Dishes cater to the market and are frequently updated

If the menu of a cafeteria is very fixed, it will definitely not meet the needs of all diners, but it can be said that a cafeteria or a buffet can certainly not meet the taste needs of all consumers. However, before making a menu, we should first design a targeted menu according to the analysis of the tourist market, cater to the needs of the main tourists. Moreover, with the change of seasons and festivals, the dishes in the cafeteria should be updated accordingly.

How to run a buffet

2 Pay attention to the collocation of meat and vegetables, with balanced nutrition

There are many kinds of buffet dishes, including cold dishes, hot dishes, soups, common dishes, special dishes, desserts, fruits, drinks, etc. The structural proportion of these foods must be reasonably formulated, and attention should be paid to the problem of "mutual grams" between foods. In the arrangement of dishes, pay attention to the number and number of dishes, and distinguish them in different periods of morning, noon and afternoon. It not only meets the nutritional needs of diners at different times of the day, but also avoids too much unnecessary waste.

3 Controlling costs and increasing profits

In fact, it has happened in many low-priced cafeterias that the buffet of Xiamen University was eaten up in two days. Therefore, the establishment of buffet menu should not only cater to diners' appetite and try to improve the grade, but also adhere to the principle, consider the cost loss, ensure a certain profit space, and try not to provide high-priced food combinations that exceed the standard.

4 scientific and beautiful layout

it's never the time to make a decision on the head when opening a restaurant. Catering management is a science, and the dishes in the cafeteria, whether they are loaded or sold, as well as on-site service, also need to pay attention to science and skills. Before opening, the buffet menu must be designed and arranged as a whole. You can go to the booming peer restaurants to steal the teacher's skills, but also go to the high-end cafeteria and star restaurant with high level and high management level to have a look and learn. Because that kind of study will broaden your horizons, improve your management level and give you some inspiration in business management.

5 improving the turnover rate

improving the turnover rate of restaurants is something that every restaurant operator must seriously consider, and the cafeteria is no exception. Since many cafeterias have opened online ordering and WeChat ordering services, we can manage these two channels carefully, allocate time reasonably, update information in time, and appropriately limit the dining time (especially during the peak dining hours) to reduce the overcrowding in the store and some guests are forced to wait.

I hope my answer can help you!