1. A buffet can handle a larger number of customers with fewer staff, and can save the need for ordering and serving dishes.

2. Buffet They usually use a limited-time method to deal with customers like me who like to bring pillows and tents with them.

3. The more high-end the buffet, the easier it is to make a profit. How much you can eat is really not something you can decide.

4. The key to a buffet restaurant is actually the number of dishes. Never think in terms of quality, so you know

5. Moreover, the layout of the buffet is very particular, the dishes are arranged differently, attractive, and the cost control is different.

Buffet is a dining method originated from Western food. The chef will display the prepared cold and hot dishes and snacks on the long table in the restaurant, and guests can eat and serve themselves. This form of dining originated from the "Scandinavian cold pre-dinner meals" and "Henlian breakfast" in Northern Europe from the 8th to the 11th century AD.

According to legend, this was the first way to eat by pirates at that time. There are still many cafeterias around the world named after "pirates". Pirates were rough and unruly in character, so much so that they hated the dining etiquette when dining. The rules only require the restaurant to put all the food and drinks they need in containers and put them on the table, and then let them drink and eat as much as they want, and only eat as much as they want. This special form of dining for the pirates. At first, it was regarded as an uncivilized phenomenon, but over time, people felt that this method also had many benefits. For customers, they were not subject to any restrictions when dining and could do whatever they wanted. They could eat whatever dishes they wanted and as much as they wanted. ; For hotel operators, by eliminating the need for customer service at the desk, a lot of labor and manpower are naturally saved, which can reduce the use of waiters and reduce employment costs for the enterprise. Therefore, this kind of self-service service is very effective. The dining method soon became popular in European and American countries, and with people's continuous pursuit of delicious food, the buffet format gradually developed from pre-dinner cold food and breakfast to lunch and dinner; from light meals to various themed buffets, such as: Valentine's Day buffet , Christmas buffet, weekend family buffet, celebration buffet, wedding buffet, food festival buffet, etc.; according to the supply method, traditional guests take food, and the finished food table has developed to on-site cooking in front of the guests, freshly cooked food, and even developed It is a "homemade buffet" in which customers provide their own food ingredients and cook and eat by themselves.

The buffet relies on volume to maximize profits. The cost of the buffet is kept very low. The low cost is related to the supplier and the quantity. The simplest way is to purchase items from Alibaba. The more you buy, the cheaper your unit price will be. In the same way, the more you purchase from suppliers, the lower your unit price will be. Moreover, the buffet is basically available all day long. This amount is not comparable to that of ordinary restaurants. This is a great thing for suppliers. This is the same as wholesale, so-called small profits but quick turnover. In addition, the buffet operation model saves a lot of costs, the biggest one being labor costs. Traditional restaurants require many waiters to order, serve and provide other services, but buffets are different. They require consumers to complete the entire dining process by themselves, and only require a few service staff to provide post-service services. Supermarkets That's it. The above two are the biggest factors, and there are others. For example, the buffet has many cold dishes and few hot dishes. If there are some, it is porridge or something simple, because to provide hot dishes requires hiring a chef, which increases the cost; Buffets are generally time-limited, which reduces costs by controlling time; buffets also limit your leftover ingredients. If you exceed the limit, you have to pay again. This is true, and it cannot be wasted no matter what; and Many things, such as how to place the dishes, the placement of the dishes, which one is in front and which one is in the back, are all learned. This is the same as in supermarkets, where there is a lot of knowledge in placement.

The "self-service model" of the buffet caters to consumers' consumption psychology. Everything is placed there and you can eat whatever you want. This makes consumers feel that they have taken advantage. This is the mentality of consumers. This is the driving force behind going to the buffet, right?

Buffets are actually quantity-priced catering. Ordinary restaurants require more than 10 waiters, more than 2 order takers plus a foreman, while buffets only require Two waiters are enough, which saves a lot of personnel expenses. The buffet dishes are supplied by quantity and the varieties are fixed. Guests choose their meals instead of ordering them, so the cost of purchasing the dishes is also greatly saved, and there are relatively few kitchen staff. The losses in all aspects are less than that of ordinary restaurants. This is the profit model of buffets

To make a profit, buffets need the following points:

1. Choose a place with dense crowds, which can be high-end Residential buildings can also be ordinary communities. To make accurate choices for those who eat out, be sure to do your research.

Second, according to the consumption level of the consumer group, formulate three types of high-end, medium-end and low-end dish recipes. Meet the hobbies of different groups of people. Such as Malatang, hot pot, and various food and desserts. Someone can guide and guide the operation.

Third, implement a points system and various coupons for visitors. If you request a recipe, you can also customize it in advance.

Fourth, do a good job in service, work attitude, and service quality. The decoration does not need to be too luxurious, but it must be spacious, clean and orderly. For self-service guests, we must answer all questions, respond to all requests, and feel at home.

Buffet profits mainly rely on ingredients! They are basically low-quality goods, frozen goods, and fake goods! For example, the beef and mutton in the buffet hot pot and buffet barbecue are all fake meat! The better thing is duck meat, beef and mutton fat, and edible glue! Those who are lazy may not know what kind of meat it is made of! All kinds of chemicals anyway. . .

How do cafeterias make money?

Based on empirical analysis, Lao Wang summarized the following profit methods:

It is nothing more than following the several aspects of saving, selling, saving, and quality to make profits, saving money, selling, saving, and quality. Buffet restaurants generally follow the principle of small profits but quick turnover, saving labor, controlling time, reducing ingredients, and making normal profits to make money. There is a saying in the industry that is good, if you save, you will make money.

1. Franchise stores

Most of the business methods of franchise stores are based on franchising, and the profit method is relatively simple. Let’s talk briefly:

1) Franchise fee. When using the brand name of a franchised cafeteria, you must sign a corresponding contract and pay a certain franchise fee.

2) Training fee. For new store owners, most headquarters will send a planning team to help them train and operate the franchise store. Some brands include this fee in the franchise fee.

3) Supply of raw materials. When signing a contract, some brands will require the store owner to ensure that some raw materials in the store must be supplied by manufacturers. One is to maintain the brand's characteristics and taste, and the other is to earn a profit from the price difference.

4) Labor export, some franchise stores have special dishes and supply them in limited quantities. This kind of technology can only be produced by going to the headquarters, or by sending people from the headquarters. If the franchise store needs and wants this feature, it must pay the technical staff a certain amount of remuneration.

The above are the profit methods of buffet franchise stores.

Let’s talk about the profit model of individual cafeterias, summarized as follows:

The lunar calendar method of operating physical stores is divided into the following aspects:

1) Normal profit, This part of the profit mainly comes from the profit from normal sales, that is to say, it is completely based on your daily sales - cost = profit. Most cafeterias follow the marketing method of "small profits but quick turnover."

2) Initial cost compression, which includes hard costs, soft costs, raw material cost compression, and the purchase of ingredients for cafeterias is There are special channels. Some large chain stores use centralized procurement, and even go directly to the origin of ingredients. As mentioned above, if it is a franchise store, in order to make a profit, it will also require its franchise stores to supply raw materials from the headquarters. This is the truth. Buffet catering generally makes some efforts in terms of raw materials and ingredients, and some stores even use inferior products to reduce costs.

4) I don’t know if you have ever been to a self-service restaurant without a toilet. Restaurant, and it is marketing with the gimmick of unlimited supply of beer, drinks and juices. Lao Wang won’t talk about this, everyone in the industry understands it.

5) Time compression costs, most cafeterias have limited time and limited supply of some foods. After all, no matter how large the cafeteria is, there is a limit. Assuming that a group of customers eat for several hours, they will not be able to receive many customers in a day, so some flexible shop owners have the idea of ????limiting time and quantity. Most of the self-service stores Lao Wang encountered have a 2-hour time limit. Limited quantity available with receipt.

The above is Lao Wang’s personal experience. I hope it will be of some help to you.

The dishes inside should be wholesale at low prices, or sign cooperation agreements with vegetable farmers for long-term cooperation. Then we design the ingredients according to people’s food intake, and the profit should be around 35%!

It relies on rich products and proper combinations to make users feel very cheap. And with scale, intensive procurement can be achieved.

Our buffet only uses real beef that costs more than 60 yuan per person, and the others that cost more than 30 yuan and 40 yuan are fake. Those frozen meatballs, seafood, chicken wings and legs are definitely cheap to buy. For the hot dishes, I'll probably use the leftovers from the day before. The drinks are not pure either.

The buffet at a bathing center in Jiaozuo is good, and the drinks taste the same as those in bottles

1. Customer value

The target group covers student organizations, class organizations, and families Group consumption, couples, companies, societies, associations, and individuals

The author analyzes the following unique values ??to stimulate customer needs:

1. Customers’ own satisfaction

< p>"Buffet, as the name suggests, is to mobilize the subjective initiative of diners, and let them do it themselves, help themselves, and arrange and select dishes within the established range. Let customers experience the fun of self-feeding.

2. Communication is convenient, and you can make some new friends while communicating with old friends

Due to the random design of restaurant seats and the randomness and uncertainty of customers, in addition, the huge flow of people, it is difficult to communicate with old friends Communicate and make some new friends, especially in large-scale commercial exchanges or corporate annual meetings held by the company, the importance of communication is even more important, and they are not willing to give up this opportunity for communication.

3. The customer’s psychological value is satisfied

The cafeteria has private rooms, and there are also KTVs in the private rooms, and several private rooms have TVs. Therefore, customers can not only enjoy delicious food, but also have TVs. Enjoy the joy of karaoke at an affordable price, which greatly meets the expectations of customers.

2. Core resources

1. Rich sources of information

a. The restaurant owner already owns a supermarket or has low-cost purchase channels or cooperates with large supermarkets

b. All industries have resources that can be used for their own use. Strong background, convenient channels.

2. Have professional talents and management team

a. Due to the special nature of the buffet restaurant, there are fewer waiters serving food and tea, and everything depends on the customers themselves Solution. The restaurant mainly arranges logistics personnel, kitchen personnel, reception personnel, and cashier personnel. The important thing is the management ability of the restaurant boss and a set of methods that are very suitable for the management team.

b. Marketing and promotion team

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3. The flow of people is dense and huge

The target group is so wide, coupled with the promotion and promotion, the flow of people is very large and dense.

Three. , Key processes

Utilize core resources → quickly enter the market → occupy market share → capital operation → expand the flow of people → continue to develop the flow of people → advertising services → word-of-mouth marketing → leverage marketing → peripheral industries → chain franchise → Upgrading of the industrial chain → Reintegration of resources

IV. Profit model

1. The location is located in an area with a lot of traffic and the environment is relatively beautiful, which is suitable for the development of the restaurant and catering industry.

2. Use its economic and convenient resources to quickly enter the market and occupy market share.

Continuously provide discounts in the early stage, continuously invest funds in operations, and attract a large amount of traffic to develop surrounding industries. Of course, when the traffic increases, the advertising industry will further make the restaurant more profitable. This is like a free website or a community website, which attracts people and then cooperates with other companies to develop advertising business.

3. Based on its strong word-of-mouth publicity, use the opportunity for marketing during festivals or theme events. Cooperate with websites or companies to launch theme buffet activities, such as: Valentine’s Day Buffet, Christmas Buffet, Weekend Family Buffet, Food Festival Buffet. , the company's annual meeting carnival buffet. At the same time, the development of peripheral products serves marketing.

3. Chain franchises

Nowadays, the development of buffets has extended to cities and county-level cities, and chain franchises are in full swing. The development is in line with the general operation of the traditional catering industry. Some restaurants have posted posters claiming: “The buffet can be taken home to share with family and friends! But if you look closely, you will see that not all food can be taken home, but the types and portions that can be brought are limited. Through this move, it carried out a better publicity and at the same time expanded the customer flow of its restaurant.

The road to the development of cafeterias must be the sharing of resources between the industrial chains, resource integration, and the marketing prospects are very promising!