Compared with ordinary restaurants, self-service restaurants reduce the costs of side dishes, menu fees, meal ordering fees, separate food delivery and meal arrangement. In addition to these easiest to see, ordinary restaurants also have their own characteristics. Senior chefs, quality and service determine customer satisfaction, so they have to pay a lot in these two aspects, which is different from self-service. Self-service pays more attention to the variety of dishes, and the taste will not be so perfect. In addition, it must be noted that ordinary restaurants are often 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 self-service restaurants decide the types of self-service products according to the prices of goods in the market. Bananas are getting cheaper and cheaper. More and more bananas, cheaper chicken and cheaper beef have greatly reduced transaction costs and total product costs.

Second, the transaction cost and product cost of the cafeteria are less than the wasted cost, so it will be profitable;

As we all know, the waste of cafeteria is much more serious than that of ordinary restaurant. As long as the transaction cost and product cost are less than the wasted cost, there will be profits. According to its own experience, the cafeteria can achieve the goal of pure profit through reasonable pricing and statistical laws.

Third, there are many profitable people;

In fact, the canteen has two hidden conditions, 1. Cafeterias usually have a surplus of products, and the variable cost of cafeterias is very low. A certain amount of rice will be made every day, so that there will be no shortage. 2, the buffet has a prescribed time, and the time is shorter than that of ordinary restaurants. Based on these two points, in order to make more money, the canteen actually doesn't care about how much you can eat, but more about how many people come to eat, because under the limited output speed, the more customers come, the less they waste. Therefore, the cafeteria is more inclined to buy and discount than ordinary restaurants.

Fourth, accurate crowd positioning;

Who cares more about eating grass back? Young people, or people whose consumption level is not particularly high, can avoid such people and reduce wasteful expenses. In this way, the more upscale the canteen, the higher the price. As long as it can attract customers, it will be very profitable.

Fifth, be smart;

For example, some particularly sought-after foods, such as steak and some seafood, will be updated slowly. In this way, customers can only choose other foods because they don't want to wait, but they can't say that they don't provide them. Moreover, canteens generally stipulate, for example, eating within 2 hours, or wasting more than 100 grams. But these are usually just for demonstration. Because if it is really implemented, it will reduce customer satisfaction, so it is not worth the candle. To sum up, waste is ok, just don't overdo it.