5 secrets of the buffet restaurant that only people in the industry know

While diners are satisfied with the rich dishes of buffet buffet, at the same time, the restaurant has just "eaten words" quite boldly, because .

On weekends or holidays, many people come with friends and family to come to the buffet. The reason is that everyone is actively choosing dishes for themselves, eating delight with a varied menu that costs " affordable ".

But when did you wonder how the restaurant made a profit from the buffet? In fact, they have a lot of skills that make you surprised!

1. The buffet attracted more visitors

The buffet party will help optimize the number of guests that the restaurant can serve.

Normally, the restaurant must wait for the guests to choose the dishes before cooking so it is quite time consuming. But with self-service buffet, diners will quickly finish their meal. So the turn in - going out will be faster.

Try doing a little problem like this. Suppose the restaurant has 100 seats, but that day, potential visitors amounted to 1,000 people.

If serving in the traditional way, the restaurant must cover all tables and chairs 10 times different. It is impossible in a lunch or dinner! Only buffet parties will help optimize the number of guests that the restaurant can serve.

2. Party buffet does not need crowded staff

With buffet, the restaurant does not need to use a lot of manpower.

The three most important costs when opening a restaurant are renting places, food and paying employees. Particularly for buffet parties, the restaurant does not need to use a lot of manpower, saving significant expenses!

This is easy to understand. Normally, the restaurant must have a large number of employees to record the dishes, report to the kitchen, then bring the dishes to each table .

But the buffet is only a few staff to serve or guide guests.

On the inside, the chef doesn't have to cook each dish sporadically - it takes a lot of time and fuel. Instead, they only cook certain dishes for the buffet and add them if needed.

In short, by buffet, the restaurant will be able to use fewer employees to serve a larger number of guests!

3. Always have cheap items beside expensive items

75% of buffet customers always choose food right from the first table.

Restaurants often launch very attractive ads about the buffet as you will be able to eat delicious food without looking at the price.

It is not wrong, but the most beneficial party is not the customers but the restaurants. The buffet has some expensive items such as shrimp, crab, fish . but it is also cheap as bread, soup, salad salad, dessert . The restaurants always calculate the quantity balance between expensive and cheap items, to get the highest possible profit.

In addition, they often arrange very cleverly, for example, put seafood, high-grade beef . into the table inside. Before you go there, you have "sipped" quite a few dishes already.

A survey from Cornell University, USA showed that 75% of buffet customers always choose food right from the first table. And only the first 3 items accounted for 66% of what they ate on that party.

4. The restaurant can be "creative" with redundant ingredients from the previous night

The material is simple but the presentation is attractive to the customers.

It is not true that the buffet uses materials that are less safe, but the fact is that they are not fresh.

Many restaurant staff in New York revealed: weekend buffet usually "take advantage" of ingredients from Friday night.

For example, some leftover ribs can be chopped and cooked, or made to be sandwiched into sandwiches. Processing is depending on the chef's "submission", as much as possible to take advantage of the ingredients!

5. Even high-class buffet is still profitable

Buffet does not necessarily have to be economical. At a high-class hotel in San Diego, California, diners dine on the rooftop, open space with many food stalls to choose from.

Buffet does not necessarily have to be economical.

They also make their own cocktails. The average price on Sunday afternoon is 98 USD, on the holiday is 140 USD (equivalent to 2-3 million VND).

With high prices, diners can eat fresh and delicious ingredients and experience is also richer. But the basic principle of profitability is still the same.

For example, medium shrimp will be chopped, decorated with lots of vegetables but very delicate and beautiful, then thinking of a unique name is enough to please diners!

In addition, since it is an expensive party, it is almost impossible for diners to take leftover food or make cocktail "upside down" to make themselves drunk.

So at the end of the day, restaurant owners smiled at themselves because the buffet was really a "standard" form of profit!