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

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

The buffet is actually a popular informal Western-style banquet in the world. Most business events use buffets to entertain guests. The biggest advantage of a buffet is that you can cook it yourself, mobilizing the diners' subjective initiative and choosing what they want to eat. Some people say that if the boss encounters something edible, the cafeteria boss should not come back bleeding. In fact, you are wrong. Due to the large usage of the buffet, its purchase channel is completely different from what we usually buy in the vegetable market. His price is so low that you can't understand it.

The demand for ingredients in cafeterias is large, and there are often dedicated purchase channels. Sellers choose prices corresponding to the cafeterias based on demand, especially seafood, meat and cafeterias. Because the price of fresh ones is too high. In other words, the wholesale volume of this kind of raw material is very large, so the price will naturally be much cheaper. Another thing is that every buffet has meal times. I don't know if people are paying attention. It is usually limited to two hours. Also, whenever higher priced food is received, the waiter does not fill it immediately. Replenish this dish every once in a while. And, pay attention to the customers when they serve the food, when the food fills up, you will...

The most important point is that there are very few waiters at the buffet, or the shadow of the waiter is rarely seen . Make whatever you want to eat. When there is no food, the waiters can be seen filling up the next food. In this regard, the buffet staff recruits fewer staff and saves much more on salary expenses than other restaurants. How to calculate the cost of buffet. Basic inventory raw material cost. Current purchase inventory cost = current consumption. Ending inventory cost can only be counted based on basis and end of period. The ingredients consumed during this time might have been reversed if the purchase amount had been corrected this time. Other major expenses/expenses such as labor, rent, water, electricity, maintenance fee amortization, etc. can be calculated based on employee wages, contracts, invoices, etc., and are all fixed. The above-mentioned costs can be calculated together, but in fact, the general catering industry calculates them this way