The price of buffets is generally not high, why can the cafeteria guarantee a steady profit?

Why can the cafeteria make a steady profit? In fact, it's all our fault that we didn't get high-end goods when we ateNow everyone's living conditions have been getting better and better, and the cafeteria around us is also opening more and more, and now the cafeteria dining mode is also very popular with everyone.

Because there are many types of food in the cafeteria, you can eat whatever you want, and you can also meet everyone's appetite, many people find that the ingredients in it can be eaten casually when they go to the buffet, no matter what they eat, so many people will have one when they eat the buffet, because why can the buffet make a steady profit?

In fact, everyone knows when they eat a buffet, no matter what kind of person they are, they can go to eat inside, but some people may eat a lot like a big stomach, but there are some people who are very thin and small, so when they eat a buffet, they will eat very little, so if this is combined, the boss will not lose moneyAnother point is the buffet, in fact, it seems that there are a lot of very expensive things, such as seafood, chicken, duck and fish, but in comparison, there are some very cheap, such as fruits, vegetables, snacks, drinks and the like, so if this is averaged, then the money will be a lot less, so why is there a lot of ingredients in the buffet, and the things are actually to reduce the consumption of customers.

Another reason is that customers come to the cafeteria to eat, watch themselves find a place, take their own ingredients, serve their own drinks, take plates and cups, etc., and come to the front desk to buy after eating, but all the things and all the work are done by themselves, so there are very few places to use waiters, so the labor cost in the cafeteria will be much lower than that of ordinary restaurants, usually two or three hundred meters of buffet about three or four waiters are enough, one person is responsible for an area, the main thing is to reduce the plates, tidy up the table.

It's because some of the meat in the buffet is synthetic, and many people are full after eating this meat.

Because the pricing of the buffet has been professionally tested, a large amount of data results will not be lost.

Because if you go to eat, it's a group of people who eat, and everyone doesn't eat much.

Because even if everyone feels that they can't eat back, they will still choose to eat buffet.

In fact, most people don't eat much, they can't eat this, and the price of the buffet is not high.

This is because of their original price, and I don't think it will lose anyway.

This is mainly because the raw materials are really low, so it will make money.

Many of his ingredients are very cheap, not as expensive as we thought.

Because they have their channels, they can make money cheaper.

They have a lot of ingredients, so they naturally go down, and they are not as expensive as we imagined.

In fact, the software ** finds the "simple saving" and uses it to finish.

1. Accurate crowd positioningWhich people are more likely to care about such things as eating back? Young people, or people whose consumption level is not particularly high, then avoid this kind of crowd, you can reduce wasteful expenses, so that the more upscale, the higher the price of the cafeteria, as long as it can attract customers, it can be very profitable.

2. The buffet has a specified time, and it is shorter than that of ordinary restaurants Based on these two points, if you want to make more money, the cafeteria actually doesn't care how much you can eat, but cares more about how many people come to eat, because in the limited output speed, the more customers come, the less waste, so the cafeteria is more inclined to ** and discounts than ordinary restaurants.

3. Make some clever things such as some particularly sought-after foods, such as steak, some seafood, etc., will be updated slowly, so that customers can only choose other foods because they are unwilling to wait, but they can't say that he doesn't **, and there are general rules for cafeterias, such as a time limit of 2 hours to eat, or waste more than 100 grams of fines, etc., but these are usually only for decoration.

Because if it is really implemented, it will reduce customer satisfaction, so the gains outweigh the losses, to sum up: waste is okay, don't do too much.

Second, the business model of the cafeteria.

1. There are a lot of service-oriented waiters, a little less, three tables share a waiter, pass the dishes and clean up, a large cafeteria has to have 30 tables, the waiters in the restaurant alone have ten, the front desk needs one, plus the kitchen, there are 20 in total, and the labor cost is too high.

To sum up, there are too many waiters, and too many people call the waiter, it seems that the restaurant is very noisy and crowded, and you can't see the cooking, a little panicked, the advantage is that you don't have to run by yourself, just sit and be an uncle.

2. The autonomous waiter only needs to be responsible for cleaning up the table, adding some food when there is no food, the kitchen is transparent, and it is a bit troublesome to run back and forth as much as you eat.

In summary, the waiter does not need much, only the chef and a few waiters to clean up, but the customer picks up the food, and there may be a situation where the customer takes too much, resulting in waste, and the open kitchen is very relieved.

Buffet, also known as a meal, sometimes also known as a buffet, is an informal Western-style banquet that is currently used in the world, especially in large-scale business activities. The main reason is that the restaurant provides guests with some finished and semi-finished food, so that customers can process and eat it by themselves. Reveal how buffets make money, more than a fine dining restaurant.

Many people talk about how to eat a buffet, they are thinking about how to eat it back to their roots, but in fact, the profits of these buffets are more violent than high-end restaurants, the vast majority of people think that they are desperate to eat meat and seafood, usually they can't afford to buy dishes, reluctant to buy and eat can eat the buffet money into their stomachs, this idea is very wrong, the following is to analyze the profit model of the buffet. As the name suggests, the buffet is a self-sufficient tasting of food by customers, generally traditional restaurants have a lot of waiters and waiters, etc., using the form of customers to help themselves, the labor cost is greatly reduced, and the staff in the buffet can be counted in the palm of one hand. However, the cafeteria has a large amount of food and charges per capita, and every time the restaurant purchases ingredients from the first business, the cost of food is also reduced a lot compared with the usual high-end restaurants.

If you want to eat back at the buffet, don't pick up all kinds of plates and be curious about everything as soon as you get inside, taste everything, eat fruit before the meal - eat seafood - meat - staple food - ice cream half an hour later. The carbon dioxide drink inside is almost half full after two drinks, so try to hold back and not let it take over your stomach.

The first is a low-cost business strategy. The cost of running a cafeteria is undoubtedly much lower than that of a regular restaurant, and apart from the same store rent and interior furnishings, the cafeteria has much fewer service staff, which is determined by the way it is operated: diners like to do it themselves.

The reduction of personnel brings about a decrease in costs, and the reduction in costs brings a low-cost business strategy or a higher profit margin.

The second is the balance between customer consumption habits. As we all know, the cafeteria customer base is quite large, each customer has different preferences, there are large appetites, there are vegetarians, large appetite customers spend more costs passed on to small appetite customers, vegetarian customers and meat customers transfer between the transfer. Seek the balance of cost consumption through the different consumption habits of customers, control the cost at a relatively stable level, and obtain profits through scale advantages.

The third is the determination of the minimum consumption. There is a minimum consumption per person for capitation, and a fixed unit price for volume. In the previous paragraph, we talked about the balance of cost consumption, if the cafeteria wants to protect the cost and even make profits, the balance of cost consumption shall not be less than the cost of the restaurant's daily operation, and the restaurant will allocate the cost to each unit of dish and each customer through calculation, because its total cost is low, so the cost allocated to each customer, that is, the minimum consumption, is also quite attractive to customers.

The fourth is to figure out the psychology of customers. The main thing here is the autonomy of the cafeteria chosen by the customer. The choice is given to the customer, how to eat, how much to eat, what ingredients to add, and how much to add are all decided by the customer himself, so that the customer can be the master himself, and it also reduces the disputes with customers caused by staff errors.

Compared to ordinary restaurants, a fixed and low cost allows you to eat a variety of cuisines, making customers feel that they are worth the money.

Buffet is a catering model that relies on ** to lower average consumption. Each of us is an individual, and perhaps some individuals are particularly able to eat, creating the feeling that I have completely eaten the cost. But as a buffet all-day operation, you're only adding a thousandth, an event that falls within the probability range.

In addition, as an individual consumer, in fact, judging whether you can eat it back depends on your own vision and experience.

In terms of cost reduction: One waiter is the one servant. When dining in a restaurant with a la carte menu, an average of 3 tables of customers needs to be equipped with a waiter, so the labor cost of such a restaurant is naturally high.

In addition, many services such as pouring wine and serving food are basically completed by the customers themselves, so that each waiter can take care of at least 3 times more customers than usual, which can save a lot of money for the restaurant. The purchase only picks the right, not expensive, and reaches a long-term agreement with each raw material supplier, and all raw materials are far below the market price. Expensive dishes are unpalatable Cheap dishes are fragrant, and expensive dishes are definitely much inferior in taste compared to other dishes made of chicken wings and mutton.

First, when consumers see enough variety, especially the more high-end dishes, they will feel that it is very cost-effective to eat here; For example, a large amount of beef and mutton is combined with a large number of seafood products, and many consumers feel that it is a good deal when they enter the store for the first time, even if they have not eaten it at the time.

Second, consumers will compare each item horizontally, and the comparison object is the finished product of other restaurants**, and other restaurants still retain profits. So the buffet still guarantees profits, just like a pizza, many people will think that it is worth 40-50 yuan, but its cost is not so high.

Third, everyone's stomach is limited, and if you eat A, you can't eat B.

The variety of buffets will greatly enrich your choices, and no customer will be able to choose only the most expensive items in the store from start to finish, no matter how much they want to eat them. Therefore, diverse consumption will pull down the average consumption level of each person.

Buffet profit means and targeted strategies.

1.Dining is located far from the food counter:

Arrive early, pick the nearest seat from the counter (no choice in the helpless choice), 2Scattered, the largest area of a variety of greasy and colorful shapes of pastries are the most attractive, with novelty to keep trying, soon five points full, and then you may go to drink water or eat fruit to dilute the cream greasy, a lot of water occupies the stomach space, even if you go to the toilet will delay time:

Don't pay attention to desserts and pastries, and try to ignore them.

3.A certain amount of childcare, talking about this good and that good:

Completely ignore the ingredients chosen by others.

4.There will be cold products such as ice cream, and eating hot ones after eating them is easy to cause the same degree of discomfort

Don't eat ice cream.

5.If it is loose meat, the clip of the meat is coated with a layer of oil, which can better confuse the real with the smell, and make it difficult for customers to pick up the meat, and it will also make them resist (being laughed at by others; embarrassment with people in line), and it is easy to gather people, creating the illusion of "things are good, long queues":

For all kinds of ingredients that are not easy to take, try them once and give up, don't do useless things.

6.The meat in the plate is changed to a thin slice, which not only occupies a high-end place, but is difficult to take more at a time

The face is set aside, desperate, and it is all over it.

7.Placing a few people scattered around the dining area makes customers embarrassed by the frequent selection of ingredients and embarrassed to eat and drink

The face rests aside, desperate, take it, eat it, drink it.

In general, it is necessary to control costs, open sources and reduce expenditures. Reduce the purchase price of raw materials, have more varieties of dishes, and have fewer expensive dishes, reduce labor expenditures, and minimize chefs and service personnel. The cost is low, the customer flow is large, and the buffet can also make money.

Hello, the buffet mainly depends on popularity, and the more people who eat, the more profitable it will be.

Its profit has many kinds of drinks, as well as some of his food, which he is wholesale, and ** is not so expensive, and besides, a person can eat some and some can't, so he earns it.

Buffets are generally relatively cheap food, and the profitability is relatively large, so it is necessary to be clean and hygienic, and the portions are sufficient to attract repeat customers.