How is a cafeteria profitable? How is a buffet profitable?

A lot of people like to eat buffets'As long as you pay fifty or sixty yuan, you can eat as much as you want, as long as you have what you want to eat and eat as much as you want, you can satisfy your stomach. Yes, it is true that you can eat as much as you want, but no matter how you eat, people will never lose money, which starts with the cost of self-service.

Since self-service dares to let everyone eat as much as you want, it is conceivable that its cost is not high, and it can even be said to be very low. Some of the food in it is very low-cost, for example, the meat is synthetic, and it will be opened as soon as it is poured, and the raw materials are very cheap, but when processing it, add some spices or something to eat, and it doesn't feel good, it feels very good and authentic, in fact, taste it carefully, the taste is really bad.

There are also those drinks, all of which are instant, one pack can be brewed a lot, and the cheap ones can't be cheaper, and the taste can't be talked about at all, it can only quench your thirst. Not only is it cheap to use food materials, but it is also the reason why it is profitable.

That is, the self-service oiliness is very large, there are few light things, people will feel strong after eating for a while, and it is also relatively salty, after eating, they will continue to want to drink water, so that the stomach will not be able to hold up for a while, and it feels as if it is full, and it is hungry and thirsty soon after returning home.

So don't be stupid to think that the buffet is like a delicacy falling from the sky, not to mention anything else, it can't be compared with the hot pot, of course, the hot pot is more expensive than the buffet, but it can be seen that the ingredients of the hot pot are better, and the taste is really good. There is definitely a reason why an industry can be profitable, so don't eat something cheap in order to be able to eat unscrupulously, after all, it all enters your body in the end.

The catering industry is relatively good in the society, as for the cafeteria is using what kind of business model to seek their interests, I have to say, the cunning of the cafeteria, the use of cheap, the use of psychology, the use of diversification, etc. to attract the attention of customers, they use the cheap ** to absorb a large number of customers, with customers like to take advantage of the heart of the meal sales, the use of buffet dishes to open the eyes of customers, the cafeteria is incomparable to us ordinary people.

There are many kinds of cafeterias, such as hot pot, barbecue meat and other types, but everything is inseparable, we all know that if we don't eat buffet, a few people go to a hot pot, but also two or three hundred, three or four hundred, but the buffet is only a few dozen dollars, and the eyeballs are so cheap, but I don't know that a few people may be cheaper than ordering food, but I don't know, they are actually on the thief ship that they learned in their hearts, and the amount of food for a person is limited, and we don't have a big stomach to eat so much, Of course, except for those pig-like bellies, under normal circumstances, we went to the cafeteria, we just ate hard, and we couldn't eat until we were full, and the restaurant also made money, because the cost of our food was so much, obviously, we didn't actually eat much.

The cafeteria is a restaurant with a lot of seats, a lot of dishes, and different meats'Whatever you want to eat, it's a psychological perspective to attract customers, but people will think that they won't lose money like this? Tell you clearly that if it weren't for the restaurant and no people, or very few people wouldn't have come, they wouldn't have to lose. The more people they make, the more money they make, carefully observe what meat is a pound in life, what dishes are cost, you will know the secret, but the cafeteria is indeed a very cost-effective place for many people to eat.

Generally, the cost of a restaurant or restaurant is generally land rent, food cost, and manpower. If you don't spend much on this, it's equivalent to generating a lot of money. The total cost is low, and you can make more money in terms of customers.

In terms of rent, top restaurants are generally opened in the first location, that is, the commercial center, and the cost of ground rent is much higher than that of ordinary cafeterias. The requirements of the cafeteria are not so strict, unless it is a particularly large cafeteria, it will not be selected in the commercial center, and it is generally selected at a lower price between the commercial center and the first ring, so it is much less in terms of ground rent.

In terms of manpower, people who go to eat generally choose their favorite dishes by themselves, and the waiter only needs to be responsible for taking away the empty plates, filling the corresponding ingredients on time, and hiring a few staff to wash the dishes. In terms of manpower expenditure, it is average or one-third of that of an ordinary restaurant.

Then there is the cost of ingredients, the ingredients selected in the restaurant are all top-quality beef and mutton, fresh seafood. The cafeteria does not use very fresh seafood, at most ordinary seafood. It seems delicious and delicious** expensive, but in fact, the cost is much lower than imagined.

What's even more brutal than an ordinary restaurant is that the cafeteria also has a limited time to eat. The meal time in the cafeteria is often much shorter than that of ordinary restaurants, and such a short meal time is often not enough to eat, and there are not many ingredients to eat. Another important reason for the time limit is to ensure that there are enough seats during peak passenger flow, and in the case of low cost, the number of people who go to eat is almost the same, or even more than that.

So looking at it this way, if the cafeteria wants to make a profit, it's not a matter of minutes. As long as the source of customers is sufficient, you can have a relatively high profit.

Personally, I think that the cafeteria will not lose money as people think, but can make money.

First of all, many people have the idea of going to the buffet after three days of starvation, but after going to the restaurant, they are full after eating a few pieces of meat and have no appetite. Take me as an example, every time I make an appointment with a friend to go to a buffet, I will deliberately skip a meal and want to get back the money.

As a result, I ate a few fruits and drank a drink and didn't want to eat it, and so did my friends, but the two of them spent a hundred oceans to eat what they could eat for twenty yuan, do you say you make money?

So after a few times, I wanted to go to the buffet with my classmates, but I was said, forget it, let's go eat something delicious, every time we eat a little bit, we can't get back from eating.

You may think that a girl's appetite is so small that she will definitely not be able to eat it back. Boys have a big appetite and must finish eating this book, can you think like this, so is the merchant stupid? They will also take into account such special circumstances.

So every time the time is limited, what time to what, so that the boys don't have to eat if they want to, because the time is up, plus everyone is crowded at the same time, the delicious food is taken away, and the rest is not delicious, I don't think you want to eat anymore, right?

I remember once the teacher complained that the buffet was sometimes too bad, and it was clear that two people could eat the buffet for as much as they could, but as a result, there were restrictions on what kind of food to order, and other foods needed to be added separately.

Every time the buffet is always more expensive at night than at noon, because most people come out at night to forage, who goes out at noon, especially under the sun, and does not have that appetite to eat, so the merchant is very clever to take advantage of this and raise the price at night.

Don't think that cafeterias don't make money, they just take advantage of the consumption psychology of consumers, and cafeterias will spring up in small corners of various cities.

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.