How exactly does a cafeteria make money?

Although the cafeteria business is booming and there are more people, it is relatively cheap, mainly because the boss can concentrate the money in the hands of customers to pass through, purchase a large number of ingredients, and earn a certain difference in the middle.

I think the cafeteria mainly makes money from people who eat less, because they tend to charge a lot more than what you eat, and earn the difference from the middle, especially those who eat too little, make the most money.

The most important thing is to make money by relying on traffic, cafeterias are generally a lot of people, and people who eat are also queuing up to earn some money through small profits and quick turnover.

The cost of food in the cafeteria is not very high. And because there is a lot of food, it is easy to feel full when you eat them together. Basically, the value of the food consumed by each customer is less than half of the price of the ticket.

A buffet table, there will be a time when there is a loss, there will definitely be, but not all people can eat, return to the capital, you have to remember this.

What does the buffet rely on to make money? I think the buffet he mainly relies on the best amount to make money, because even if the profit is relatively meager, as long as there are more people, small profits and quick sales are also a very good way to sell.

The buffet charges are so cheap, how do they make a profit?

Buffet is actually a popular informal Western-style banquet in the world, and most business events use buffet to entertain guests. The biggest advantage of buffet is that you can make it yourself, mobilizing the subjective initiative of diners to choose what they want to eat. It is said that if the owner comes across something to eat, the owner of the cafeteria should not bleed back.

In fact, you are wrong. Due to the large amount of buffet used, his purchase channel is completely different from what we usually buy in the vegetable market. His ** low, you can't understand.

The demand for ingredients in the cafeteria is large, and there are often dedicated purchase channels, and the seller chooses the ** corresponding to the cafeteria according to the demand, especially seafood, meat and cafeteria. Because the fresh ** is too high, that is to say, the wholesale volume of this raw material is particularly large, and the ** will naturally be much cheaper. Another thing is that there is a time to eat at each buffet.

I don't know if you're paying attention. It is usually limited to two hours. Moreover, whenever a relatively high level of food is received, the waiter will not immediately fill the food.

Replenish the dish every once in a while. And, when they are served, be mindful of the customer, and when the food is full, you will.

The most important point is that there are few waiters in the buffet, or the shadow of the waiter is rarely seen. Make whatever you want to eat. When there is no food, the waiter can be seen filling up the next food.

In this regard, buffet staff are recruited less and they are much less economical than other restaurants in terms of salary expenses. How to calculate the cost of raw materials, the cost of raw materials, the cost of raw materials, the cost of current purchased inventory = the cost of inventory at the end of the current consumption, can only be counted on a basis, at the end of the period. If the purchase amount is correct, the ingredients consumed during this time may be reversed.

Other major expenses such as labor, rent, utilities, amortization of maintenance costs and other expenses can be calculated according to employee salaries, contracts, invoices, etc., and are all fixed. The above costs can be calculated together, but in fact, the general catering industry is calculated in this way.

The profit is that the vegetables they buy are wholesale, very cheap, and the oil they use is not the best, so their profit is also the highest.

They are charged for their time, and if they eat in the cafeteria, the time is two hours, and their profit is these two hours.

Because there are more things in the buffet, it will cause many people to consume, and if the charge is cheaper, more people will come to eat the buffet, but at this time they don't eat much, so the buffet is profitable.