If it's poor, it's 80,000, the mid-range is at least 6.5438+0.5 million, and the high-end is more than 300,000.
Buffet management analysis
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 and so on. , 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.
Put the cheap plates in a conspicuous place
In places where customers can easily see and get food first, there are a lot of relatively low-value foods, while relatively expensive dishes are placed at the end of the table or in inconspicuous corners. Western food often has seafood, steak and barbecue made on the spot, which is of high value, but it takes some time to make it. When the grilled steak is served, diners often have eaten a lot of salads, vegetables and fruits and have no appetite for grilled steak.
A crude production of expensive dishes.
Restaurants generally make relatively expensive dishes taste ordinary, while relatively cheap dishes taste attractive. For example, Italian pizza in some restaurants smells delicious, and some grilled chicken steak is crispy and delicious, which has become the main course 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
In the process of service, customers should be reminded not to waste at any time. Customers who eat less and take more are under great psychological pressure.
Prepare more high-calorie food.
Prepare more delicious but high-calorie food. Such as fried, bacon, roast suckling pig, roast pork belly, cream cake, ice cream and so on. The higher the calories, the less the diners will eat.
domestic
Control cost of goods with sufficient inventory
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.
Buy and collect "processed products"
Restaurants usually order fresh food from one supplier, get low prices in quantity, and then keep in touch with many suppliers to collect "processed products". Because the distributor must purchase food centrally before the shelf life, this alone can save about 15% of the cost.
A pot of leftovers and new dishes
Processing foods near the shelf life or not fresh in advance can effectively extend the shelf life. When serving food, it is difficult for customers to distinguish a certain proportion of fresh and processed food. This method is mostly used for stews and braised dishes.
"Hundred dishes" is an advertisement.
The general canteen claims to have hundreds of dishes, but only 10 is circulated every day. When the customer asked, he claimed that "all our dishes are in circulation, and they are different every day. 100 variety refers to the total amount".
Expensive dishes are served slowly.
First, some low-priced dishes are served with enough weight and the plates are 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.
Earn profits from service fees
Basically all standard buffets in Beijing, 80 yuan will add 15% service charge, which becomes a big net profit of the cafeteria.
Leftovers are sold to fast food restaurants.
The remaining non-perishable foods such as snacks, barbecues and stews are sold to fast food restaurants in barrels and then processed and sold. A slightly larger canteen can collect at least seven or eight barrels of such food every day.
Anti-entrainment of food cutting pieces
In order to prevent customers from stealing vegetables, restaurants usually take the way of cutting fruit and ordering food.
Large purchases can reduce costs.
Wang, the manager of the brand promotion department of Beijing Haolunge Catering Co., Ltd., the first brand in China pizza self-service market, told the reporter that the mentality of "customers are full and supported" is understandable. In terms of cost control, the following methods are mainly adopted: first, control and reduce the procurement cost through the absolute advantage of scale operation and 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-help markets.
The director of the catering department of a four-star hotel told the reporter that buffet is more popular than Chinese food in the hotel. The cost of buffet is not high, and the profit is not high. Only when the number of diners reaches a certain level can it be profitable. In order to attract more diners, some hotels have reduced the price of buffets.
Without promotion, a four-star hotel reduced the buffet price to 48 yuan per serving, 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 about this issue, he replied that although the price in 48 yuan was only a few yuan, it was more competitive than that in 39 yuan.
Although the selling point of the canteen is expensive dishes, it mainly serves cheap meat, seafood, vegetables and cakes.