First of all, there are fewer waiters in the buffet. In a normal hotel restaurant, three customers need a waiter, while a waiter in a buffet can serve more than a dozen customers. Moreover, the buffet is self-help, which saves a lot of labor costs. In addition to cashier, washing dishes and cutting, there are only a few real waiters, and some even don't even need chefs to bake and cook by themselves. So compared with other restaurants, the cafeteria saves a lot of manpower.

Buffet is a catering mode that relies on the flow of people to reduce average consumption. Each of us is an individual, and some individuals may be particularly able to eat, which gives me the feeling that the cost is completely recovered. But as a buffet operates all day, you only increase by one thousandth, which is an event within the probability range.

Waiting in line to buy expensive dishes is a common practice in almost every canteen. Compared with other dishes made of chicken wings and mutton, this kind of food definitely tastes much worse.

The more people flow in the canteen every day, the more wholesale dishes are purchased, and the lower the price. Moreover, most cafeterias only choose the right ingredients instead of expensive ones, and choose some ingredients with high cost performance, so the dishes in the buffet are generally cheaper.

If customers eat these delicious and cheap dishes and are full, no matter how expensive the dishes are, the unit cost of raw materials will be reduced. So big bones are not necessarily the best bones, because the cost of buying in bulk is not high, and we can't eat a few.