I used to work in a cafeteria with a size of 80 tables. The boss told me: "We have 68 people in the store, don't say it's a person, even if you pull a dog to eat, you can't eat only meat."
At that time, I was the chef of that restaurant, and every day I needed to sign for the purchase of goods, including seafood, meat, vegetarian dishes, fruits, dry goods, etc. Knowing some of the insiders, I also understand that the buffet is cheap, but cheap is cheap, as long as the operation is done, there is still something to earn. #媒体人周刊 #
The main cost of the cafeteria is the venue rent, labor, ingredients, etc., usually the cafeteria area is larger, if you choose the first floor along the street, the rent is so high that it is outrageous, so the location of the basic cafeteria is on the second floor, the third floor and other areas, which can greatly reduce the rental cost.
Secondly, labor costs are also the top priority, usually a restaurant chef on our side of the month 10,000, sous chefs per month 7,000, plus 1 cashier, 1 receptionist, a number of waiters, the estimated monthly labor cost is as high as 60,000 or so.
Cafeteria staffing is very simple, can save the chef and sous chef money, basically only need 3 to 4 side dishes, 3 to 4 waiters, 1 receptionist, 1 cashier, side dishes according to 5000 / month to calculate, the rest according to 3500 / month to calculate, the estimated buffet restaurant labor costs in about 40,000.
There is no doubt why the wages of employees are so low, because the employees of the cafeteria do not need to have services like Haidilao, they only need to do some simple work, and some bosses even recruit some temporary workers and summer jobs, such as I will work as a temporary worker, 100 per day, eat, pay a week, complaints, work mistakes will be deducted.
The ingredients of the buffet are roughly divided into hot dishes, cold dishes, desserts, seafood, meat, vegetables, fruits, etc., and the liquor is generally red wine, white wine, beer, beverages, etc.;
Vegetables: This is actually no problem, basically are true, like lettuce, artemisia, oil wheat vegetables and other perishable dishes can also be stored in the preservation warehouse for a long time, and potatoes, enoki mushrooms, lotus root, radish and other foods can be stored for a long time, a large number of vegetables will be much cheaper than retail, so it also saves the cost of consumption;
Fruits: In the cafeteria we can see a variety of fruits, such as bananas, apples, cantaloupes, watermelons, oranges are common fruits, customers will have a feeling of fullness after eating, so that eating other things is less;
Wine: wine, red wine are basically inferior products, beverages are also blended, beer is some of the cooperation with manufacturers and some are about to expire wine, so the price is very low, do not be blinded by "gorgeous packaging";
Seafood: people who like to eat seafood know that live seafood is called seafood, and the dead can basically only be called frozen products, such as the price of Bolong in 80-120 yuan / jin, and frozen Bolong in dozens of pieces, like squid, clams, clams, oysters The purchase price is very cheap, the buffet shop as long as the amount can be sufficient, the dead live and dead and they have nothing to do with each other;
In addition, compared to the food you eat at other restaurants, the buffet will be slightly more relaxed about the quality of the ingredients, thereby reducing the cost of ingredients.
For example, the steak you eat in a Western restaurant is fresh, and the steak you eat in a cafeteria may be frozen.
For some high-priced foods, restaurants will choose to limit the availability. It will not be said that the food on the plate is not immediately placed, but will choose to put it after a while, and the diners will choose other foods if they do not have the patience to wait.
How should the buffet be eaten to lose less?
The first step, eat some fruit appetizers before eating, remember not to eat too much, one point is enough, after all, you come not to fruit, and after the appetite is open, you can eat something else.
The second step is to eat the signature food of the cafeteria, if this is a steak-themed cafeteria, then you have to eat steak, if this is a seafood restaurant, all kinds of prawns, all kinds of shellfish, all kinds of fish, you can say hello. In general, these ingredients are relatively expensive.
The third step is to eat the ingredients that you think are relatively expensive in the restaurant, and take whatever you think is delicious, don't be rude.
The fourth step, by this time you should have eaten eight points full, after the meal to order dessert and fruit is still OK, and then put on a drink, drink with friends while chatting.
In addition, the cafeteria is most afraid of not the "big stomach king", after all, not everyone eats more, but also can meet every day. The larger the base of customers, the more you can reach equilibrium after diluting the foodies, and the more you earn. Many cafeterias close down, often not by eating and closing, but by improper business planning and no one to eat.
There are two sides to everything, you can't knock everyone out with one shot, and there are high-quality, high-value buffets that are relatively not so low.
