If it is poor, it will be 80,000 yuan, with the middle grade at least150,000 or so, and the high grade of more than 300,000 yuan.
Analysis of buffet management
It is unwise for buffet dishes to be scarce, which cannot satisfy customers' psychology of "value for money". In fact, the cost of more dishes is reduced. If a high-end cafeteria only prepares a few expensive dishes for customers, such as prawns, silver cod, imported beef, etc., it will definitely lose money. If a large number of dishes cooked with chicken, pig and mutton are prepared at the same time, as well as a large number of relatively cheap seafood such as oysters and scallops, plus vegetables, cakes and salads, the unit cost of food will come down.
Place cheap dishes in a conspicuous place
In places where customers can easily see and get food first, a large number of relatively low-value foods are placed, while relatively expensive dishes are placed at the end of the dining table or in an inconspicuous corner. Western food often has seafood, beef steak and barbecue made on the spot, which is of high value, but it takes some time to make. When the grilled steak is served, diners often have eaten a lot of salads, vegetables and fruits, and have no appetite for grilled steak.
Rough cooking of expensive dishes
Restaurants generally make relatively expensive dishes taste ordinary, while relatively cheap dishes make them taste very attractive. For example, the Italian pizza in some restaurants smells fragrant, and some grilled chicken steak is crispy and delicious, which has become the main dish and enjoys a high reputation among diners. However, in fact, the unit cost of these foods is not high, but diners have to eat them for enjoyment. Once these things are eaten too much, some expensive dishes will definitely not be eaten much.
Publicity and saving manufacturing pressure
Customers should be reminded not to waste at any time during the service. Customers who eat less and take more have psychological pressure.
Prepare more high-calorie foods
Prepare more fragrant and delicious food, but high in calories. For example, frying, bacon, roast suckling pig, roast pork belly, cream cake, ice cream, etc., when the calories are high, the diners' food intake will naturally decrease.
domestic
Well-stocked goods control costs
Mr. Tao, who once worked as a store manager in a famous cafeteria, told reporters that besides raising prices, there are eight methods commonly used by buffet operators to control costs.
Purchase and collect "processed goods"
Restaurants usually use fresh goods to order from one supplier, get low prices in quantity, and then keep in touch with many suppliers to collect "processed goods". Because dealers must concentrate on food before the shelf life, this alone can save about 15% of the cost.
A pot of leftovers and new dishes
Processing foods that are near the shelf life or stale in advance can effectively extend the shelf life. When serving, it is difficult for customers to distinguish between fresh and processed foods in a certain proportion. This method is mostly used for stews and braised dishes.
"Hundreds of dishes" are advertisements.
The general cafeteria claims to have hundreds of kinds of dishes, but only 10 kinds are circulated every day. When customers ask, they claim that "our dishes are circulated and different every day, and 100 kinds refer to the total amount".
Expensive dishes are served slowly
First, some low-cost dishes are served with enough weight, and the plate is not empty. For some high-cost varieties, the cost is mainly controlled by extending the serving time.
Pinch head and tail contraction time
The time for breakfast and lunch in the cafeteria is about 3 hours, and dinner is 4.5 hours. Excluding the first half-hour serving time and the second half-hour reminder, the customer's real meal time is only about 2 hours.
Dig profits from service fees
A service charge of 15% will be added to all standard buffets in Beijing and 80 yuan, which will become a big net profit for the cafeteria.
Leftovers are sold to fast food restaurants
The remaining snacks, barbecues, stews and other non-perishable foods are sold to fast food restaurants in barrels and re-processed for sale. A slightly larger cafeteria can collect at least seven or eight barrels of such food every day.
Anti-entrainment of food cutting disc
In order to prevent customers from stealing food, restaurants generally take the way of cutting fruit and ordering food.
Large purchase volume can reduce costs.
Regarding the customer's mentality and practice of "eating enough to make ends meet", Wang Yanyi, manager of the brand promotion department of Beijing Haolunge Catering Co., Ltd., the first brand in China's pizza self-service market, told the reporter: "The customer's mentality of" eating enough to make ends meet "is understandable. In terms of cost control, we mainly adopt the following methods: First, control and reduce the purchase cost through scale operation and absolute advantage of quantity; The second is to shorten the logistics cycle and effectively reduce the cost of food in freezing, storage and transportation. "
Hotels fight for self-service market.
A director of the catering department of a four-star hotel told reporters that compared with Chinese food in the hotel, the buffet is more popular. Buffet cost is not high, and profit is not high, so only when the number of diners reaches a certain level can profit. In order to attract more diners, some hotels have lowered the price of buffets.
A four-star hotel reduced the buffet price to every 48 yuan without promotion, while the buffet prices of hotels of the same grade were all above 78 yuan. When the reporter asked the person in charge of the hotel this question, he replied that although the price in 48 yuan is only a few yuan, it is more competitive than that in 39 yuan.
Although the selling point of the cafeteria is expensive dishes, it mainly supplies cheap meat, seafood, vegetables and cakes. (Reporter Liu Hongwei/Wen Li Muyi/photo)