Abstract: As we all know, buffets are charged by head instead of dishes, so how can buffets make money? In fact, the profit model of a buffet comes from four aspects: low-cost business strategy, the balance between customer consumption habits, the determination of the minimum consumer price, and the understanding of customer psychology; usually a buffet restaurant can operate as long as there is a continuous flow of customers. profit. Of course, operating a buffet also requires cost control. Methods include expanding scale, saving purchase costs, downplaying prices, and winning customers through differentiation. Let’s learn about buffet business strategies! How to make money in a cafeteria

1. Low-cost business strategy

Compared with ordinary restaurants, the operating costs of cafeterias are undoubtedly much lower, except for the same store rent and In terms of interior furnishings, there are far fewer service staff in the cafeteria, which is determined by the way it is run: diners like to help themselves. The reduction of personnel brings about the reduction of costs, and the reduction of costs brings about low-price business strategies or higher profit margins.

2. The balance between customer consumption habits

As we all know, the customer base of the cafeteria is quite large, and each customer has different preferences. Some are big eaters and some are vegetarians. , the cost of more consumption by customers with large appetites is passed on to customers with small appetites, and the cost is transferred between vegetarian customers and meat-eating customers. Find a balance in cost consumption through customers' different consumption habits, control costs at a relatively stable level, and gain profits through scale advantages.

3. Determination of the minimum consumption price

There is a minimum consumption per person for prices based on capita, and there is a fixed unit price for prices based on weight. The previous paragraph talked about the balance of cost consumption. If a buffet restaurant wants to maintain capital or even make a profit, the balance of cost consumption must not be less than the daily operating cost of the restaurant. The restaurant allocates the cost to each unit of dishes and each customer through calculation. Since its total cost is relatively small Low, so the cost allocated to each customer, that is, the minimum consumption, is also quite attractive to customers.

4. Understanding customer psychology

The most important thing here is the autonomy of the customer in choosing the cafeteria. Giving the customer the right to choose, how to eat, how much to eat, what ingredients to add, and how much to add are all up to the customer. Let the customer be the master, and it also reduces disputes with customers caused by staff errors. Compared with ordinary restaurants, you can eat a variety of delicious food at a fixed and lower cost, making customers feel that they are worth their money.

How to control costs when operating a buffet

1. Expand the scale and save purchasing costs

In terms of procurement, buffets often need to purchase the same dish ingredients in large quantities , which can produce scale advantages at the time of purchase to obtain lower prices. Moreover, competition has promoted the process of large-scale catering, and the formation of catering groups has brought obvious advantages to buffet companies. In addition to centralized, unified, and large-volume purchases, which reduce the cost of raw materials for enterprises, centralized or partially centralized development of products will also save chefs. Labor and technical cost expenditures.

2. Downplay prices and win customers with differentiation

What the market needs are cheap and high-quality products. Products with low prices and reduced quality will not be popular with consumers. , because it means greater effort for them. Instead of lowering prices to attract customers, it is better to increase investment in services and provide "super value" services.

3. Product innovation to establish cost advantages

The innovation of buffet products can not only save costs, but also maximize the use of invested costs. Buffet operators should always pay attention to market changes. On the one hand, they should collect low-cost, high-profit, and good-quality sources. On the other hand, they should try to explore the various utilization values ??of food raw materials, so as to create new dishes with high quality and low price. Mode. Attract customers with the unique flavor of your dishes.

4. Pay attention to details to save operating expenses

Cost problems are everywhere, and they may happen to every employee, every detail of service, and even every guest. . When no one is dining, the waiter covers the hot food lids, which can reduce heat loss and save energy; when guests take too much food, a kind reminder can reduce unnecessary waste. Therefore, we must use all cost-saving methods and forces; establish cost awareness in the hearts of every employee and strengthen cost control. All-employee cost control can not only prevent waste, but also cultivate and create management talents for the hotel.