2. Buffets usually deal with customers like me who like tents with pillows in a limited time.
3. The higher the self-help, the easier it is to make a profit. How much you can eat is really not up to you.
It is very important that the canteen actually stays on the quantity of dishes, but never thinks about the quality, so you know.
5. Moreover, the discharge of the buffet is very particular, the dishes are placed differently, which is attractive and the control cost is different.
Buffet is a way of eating that originated from western food. The chef will display the cooked hot and cold dishes and snacks on the long table of the restaurant, and guests can eat them at will and help themselves. This dining form originated from Scandinavian cold food and Lian Heng breakfast in the 8th-11century in northern Europe.
According to legend, this was the earliest way for pirates to eat at that time, and there are still many cafeterias named after pirates all over the world. Pirates are so rude and bohemian that they hate those dining etiquette and rules when eating. They only ask restaurants to put all kinds of meals and drinks they need in containers and concentrate them on the table, and then they will eat and drink without restraint. Pirates, a special form of dining, was initially regarded as an uncivilized phenomenon, but over time, people feel that this way also has many advantages. For customers, there are no restrictions when they eat. They can eat whatever they want and eat as much as they want. For hotel operators, the cancellation of the customer's front desk service naturally saves a lot of labor and manpower, which can reduce the use of waiters and reduce the cost of employing people for enterprises. Therefore, this self-service dining method quickly became popular in Europe and America, and with the constant pursuit of delicious food, the form of buffet gradually developed from cold food and breakfast before meals to lunch and dinner; From simple meals to various theme buffets, such as Valentine's Day buffet, Christmas buffet, weekend family buffet, celebration buffet, wedding buffet, food festival buffet and so on. From the point of view of supply mode, from the traditional guests to take food, to the on-site cooking in front of the guests, cooking and eating now, and even developed into a "homemade buffet" where customers take food raw materials themselves and cook and eat themselves.
Buffet is to strive for the maximum profit by taking the volume. The cost of buffet is very low, one is related to the supplier and the other is related to the quantity. The easiest way is to buy more from Alibaba. The cheaper your unit price is. On the one hand, the more you buy from suppliers, the lower your unit price. Moreover, the buffet is basically served all day, which is not comparable to ordinary hotels, and it is a great good thing for suppliers. This is the same as wholesale, so-called small profits but quick turnover. Then there is the operation mode of buffet, which saves a lot of costs, the biggest of which is labor cost. Traditional restaurants need many waiters to order and serve, but buffets are different. It requires consumers to complete the whole dining process by themselves, and only a few service personnel are needed in the later stage, which is the case in supermarkets. These two are the biggest factors, and there are some others, such as buffet with more cold dishes and less hot dishes, or simple porridge, because it is necessary to hire a chef to provide hot dishes, which will increase the cost; Buffets generally have time limits, and the cost is reduced by controlling the time; There is also a buffet to limit the leftover ingredients. If you exceed the limit, you have to pay the fee. This should be done, but it can't be wasted anyway. There are many things, such as how to put the dishes, where to put them, which is in front and which is in the back, all of which are learned. Like supermarkets, this is a lot of learning.
The "self-help" mode of buffet caters to consumers' consumption psychology. Everything is available, and you can eat whatever you want, which makes consumers feel that it is cheap. It is this mentality that has become the motivation to go to the buffet, mostly.
Buffet is actually a derogatory catering. Ordinary restaurants need more than 10 delivery staff, and more than two ordering staff plus a foreman, while buffet only needs two waiters, which saves a lot of money. Buffet dishes are supplied by quantity, and the variety is fixed. Guests choose meals instead of ordering, so the cost of buying color for dishes is also greatly saved, and there are fewer kitchen staff and less losses in all aspects than ordinary restaurants. this is
Buffet needs the following points to make a profit:
First, choose places with many people, which can be high-grade houses or ordinary communities. For people who eat out, we must choose accurately and do a good job of investigation.
Second, according to the consumption level of consumers, make recipes for high, medium and low-grade dishes. Meet the interests of different groups of people. For example, mala Tang, such as hot pot, such as various gourmet desserts. Someone can guide the boot operation.
Third, implement a points system and various coupons for tourists. For those who want recipes, they can also be customized in advance.
Fourth, do a good job in service, work attitude, service quality, decoration need not be too luxurious, but spacious, clean and orderly. For self-help guests, be responsive and feel at home.
Buffet wants to make a profit mainly by ingredients! Basically, they are all low-quality goods, frozen goods and fakes! For example, beef and mutton in hot pot buffet and barbecue buffet are fake meat! Better is duck, beef and sheep oil, edible gum! Lazy people don't know what meat is synthetic! In short, it's all kinds of chemicals. . .
How does the cafeteria make a profit?
According to the empirical analysis, Lao Wang summarized the following profit methods:
It is nothing more than making profits, saving money, selling, saving money and quality according to the aspects of province, sales, economy and quality. Cafeterias generally follow the principle of small profits but quick turnover, saving labor, controlling time, reducing ingredients, and making normal profits to make money. There is a saying in the industry that if you save, you will earn.
First, franchisees
Franchise stores are mainly based on joining, and the profit mode is relatively simple. Simply put:
1) initial fee. When using the canteen brand name, you need to sign a corresponding contract and pay a certain initial fee.
2) Training fee. For newly opened stores, most headquarters will send planning teams to help them train and operate franchise stores, and some brands will include this fee in the franchise fee.
3) Supply of raw materials. Some brands will ask the owner to ensure that some raw materials in the store must be supplied by the manufacturer when signing the contract. One is to maintain the brand characteristics and taste, and the other is to earn the difference profit.
4) Labor export, some franchisees have special dishes, limited supply. And this kind of technology can only be made by going to headquarters or sending people to headquarters. And franchisees need and want this function, they must pay some remuneration to the technicians.
The above is the profit model of buffet franchise stores.
Let's talk about the profit model of individual canteens, which is summarized as follows:
The lunar calendar mode of physical store management is divided into the following aspects:
1) normal profit, which mainly comes from the profit of normal sales, that is to say, it is completely based on its daily sales-cost = profit. Most canteens adopt the marketing method of "small profits but quick turnover".
2) Initial cost reduction, including hard cost, soft cost and raw material cost reduction. The canteen has special food procurement channels, and some large chain stores purchase food centrally, even directly to the origin of food. As Lao Wang said above, if it is a franchise store, it will also require its franchisees to supply raw materials from the headquarters to make a profit. That's the reason. Cafeterias generally do some articles on raw materials and ingredients, and some stores even shoddy them.
4) Environmental cost reduction. I don't know if you have ever been to a cafeteria without a toilet and used unlimited supply of beer, drinks and juice for marketing. This Lao Wang won't talk about it. He knows both inside and outside the industry.
5) Time to reduce costs, most cafeterias will supply food in limited time, and some foods will be supplied in limited time. After all, the size of the cafeteria is limited. Suppose a group of customers ate for a few hours, so they couldn't receive many customers a day, so some flexible shopkeepers came up with the idea of limited time. Most of the self-service shops that Lao Wang met were limited to two hours, and the limited amount was collected with a small ticket.
The above is Lao Wang's personal experience, I hope it will help you.
The dishes inside should be wholesale at low prices, or sign cooperation agreements with vegetable farmers for long-term cooperation. Then design ingredients according to people's food intake, and the profit should be around 35%!
Relying on rich products and proper combination, users feel very cheap. With scale, you can purchase intensively.
This buffet only has 60 pieces of real beef for one person, and the other 30 pieces and 40 pieces are fake. Those frozen meatballs and seafood are chicken wings and chicken legs. They must be very cheap. Hot dishes may be made from leftovers from the first day. The drink is not pure either.
The buffet in a bathing center in Jiaozuo is good, and the drinks taste like bottles.
First, customer value.
Target groups include student organizations, class organizations, family group consumption, couples, companies, societies and individuals.
The author analyzes the following unique values to stimulate customer demand:
1, customer satisfaction
"Self-help, as the name implies, is to mobilize the subjective initiative of diners, self-help and arrange the choice of dishes within the established scope. Let customers experience the fun of self-sufficiency.
2, communication is convenient, and make some new friends after communicating with old friends.
Because of the randomness of restaurant seat design, the randomness and uncertainty of customers, and the huge flow of people, they are reluctant to give up the opportunity to communicate with old friends and make some new friends, especially the large-scale business exchange or annual meeting held by the company.
3. The psychological value of customers has been satisfied.
The canteen has one box, another box has KTV, and several boxes have TVs. Therefore, customers can not only enjoy delicious food, but also enjoy the happiness of karaoke. Economical and practical, it greatly meets the expectations of customers.
Two. Core resources
1, a rich data source
A, the restaurant manager has opened a supermarket or has a low-cost purchase channel or cooperates with a large supermarket.
B, all industries have resources for their own use. Strong background and convenient channels.
2. Have professional talents and management team.
A, because of the particularity of the "cafeteria", the number of waiters serving tea is reduced, and everything is solved by customers themselves. The restaurant mainly arranges logistics staff, kitchen staff, reception staff and cashier staff. What matters is the management ability of the restaurant manager, and there is a set of methods that are very suitable for managing the team.
B, marketing and promotion team
3. The flow of people is dense and huge.
The target group is so wide, combined with publicity and promotion, the concessions are constant, and the flow of people is very large and dense.
Third, the key process
Utilize core resources → cut into the market quickly → occupy market share → fund operation → expand the flow of people → continuously develop the flow of people → advertising service → word-of-mouth marketing → marketing by taking advantage of the situation → surrounding industries → joining chains → upgrading the industrial chain → re-integrating resources.
Fourth, the profit model
1. The venue is located in a crowded place with a beautiful environment, which is suitable for the development of restaurant catering industry.
2. Use its economic and convenient resources to quickly cut into the market and occupy market share.
Continuous preferential treatment in the early stage, continuous investment in capital operation, attracting a lot of traffic. Then develop the surrounding industries. Of course, the more people flow, the more gimmicks the advertising industry will make for restaurants. It's like a free website or a community website, attracting people and then cooperating with other companies to develop advertising business.
3, according to its strong word-of-mouth publicity, during festivals or theme activities, take advantage of the market. Cooperate with websites or companies to organize themed buffet activities, such as Valentine's Day buffet, Christmas buffet, weekend family buffet, food festival buffet, company annual meeting carnival buffet, etc. At the same time, develop the service marketing of peripheral products.
3. Franchise chain
Nowadays, the development of buffet has extended to cities and counties, and the development of franchise chain is in full swing, which is in line with the general operation of traditional catering industry. Some restaurants even put up posters declaring: "Buffet can be taken home to share with family and friends! But look carefully, not all food can be taken home, only the variety and share are limited. Through this move, better publicity was carried out, and at the same time, the passenger flow of its restaurant was expanded.
The development of cafeteria must be resource sharing, resource integration and marketing among industrial chains. The prospect is very promising!