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    Buffet Giai Phap

    Uploaded by

    Phạm My
    1. The document provides solutions for a buffet restaurant to deal with customers who eat slowly, eat too much food, and stay at the restaurant all day. 2. Some solutions include controlling food costs while maintaining quality, selling drinks at a higher price, using smaller serving utensils and charging fees for leftover food, and strategically arranging food lines. 3. The food line layout should prioritize starchy foods, breads, fried foods, and sweets first to reduce the desire to eat other dishes and encourage quicker dining.

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    Buffet Giai Phap

    Uploaded by

    Phạm My
    73 views2 pages
    1. The document provides solutions for a buffet restaurant to deal with customers who eat slowly, eat too much food, and stay at the restaurant all day. 2. Some solutions include controlling food costs while maintaining quality, selling drinks at a higher price, using smaller serving utensils and charging fees for leftover food, and strategically arranging food lines. 3. The food line layout should prioritize starchy foods, breads, fried foods, and sweets first to reduce the desire to eat other dishes and encourage quicker dining.

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    1. The document provides solutions for a buffet restaurant to deal with customers who eat slowly, eat too much food, and stay at the restaurant all day. 2. Some solutions include controlling food costs while maintaining quality, selling drinks at a higher price, using smaller serving utensils and charging fees for leftover food, and strategically arranging food lines. 3. The food line layout should prioritize starchy foods, breads, fried foods, and sweets first to reduce the desire to eat other dishes and encourage quicker dining.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    73 views2 pages

    Buffet Giai Phap

    Uploaded by

    Phạm My
    1. The document provides solutions for a buffet restaurant to deal with customers who eat slowly, eat too much food, and stay at the restaurant all day. 2. Some solutions include controlling food costs while maintaining quality, selling drinks at a higher price, using smaller serving utensils and charging fees for leftover food, and strategically arranging food lines. 3. The food line layout should prioritize starchy foods, breads, fried foods, and sweets first to reduce the desire to eat other dishes and encourage quicker dining.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Suggest solutions for the operations of a buffet restaurant in order to deal

    with customers who eat too slowly, too much, and stay the whole day.

    Reason:
    Usually, many people choose buffet instead of ordering food because of the CHEAP price and
    variety of dishes from appetizers to desserts. And there is no time limit, you can sit all day in the
    restaurant, full and then eat again. Buffet can make customers satisfy their culinary needs and
    hungry eyes, want to eat whatever they look at, take a lot of food and don't eat it all.

    Solution:
    1. Cost of input materials: control
    It is an obvious fact that for buffet restaurants, the input ingredients are not of the first class, even
    vegetables and meat are bought in bulk to increase the discount. Customers still know and realize
    that the quality of food is not as good as that of a la carte restaurants, but they still choose buffet
    because it is cheaper and more diverse than order-based restaurants.
    Therefore, it is necessary to control the cost of raw materials from the very first stage but still
    ensure to satisfy the needs of customers.
    2. Sell more variety of drinks: selling price 3-4 times higher.
    Beverages will be a significant source of revenue, as diners spend an extra 40,000-100,000 VND
    for a drink (including specially prepared drinks) to complete and enhance the meal experience.
    It's perfect because having spent a few hundred thousand to buy a buffet ticket will not be
    significant.
    Special attention should be paid to making delicious drinks, the highest price that when coming
    to the buffet, diners must call to use.
    3. Use small eating utensils and you will be fined if you leave leftovers.
    Use small forks, cups and spoons to limit the amount of food through each pick up and increase
    the number of times customers "get up" and this will also cause people to be afraid of going to
    pick up too many times for fear of others. around evaluation.
    In addition, the buffet restaurant applies a fine (environmental fee) of 1/4 or 2/4 of the ticket
    price for diners who take a lot but do not use it all. Penalties and forms will be posted on the food
    lines and at the table.
    4. Utilise radically.
    At a buffet restaurant, they are the ones who decide the menu will serve diners, the weakness of
    this is estimating the number of customers at different times, time frames or holidays, New Year
    to be able to calculate. raw material costs and reduce the backlog of wasted feed.
    Take advantage of the leftover food on the line to process into other dishes but still ensure the
    quality and regulations on food hygiene and safety.
    5. LINE counter layout: Prioritize starchy dishes, fried foods, bread, sweets, salad
    vegetables
    No need for too thin meat or some small and not fresh seafood dishes that are fried, starchy, and
    colorful salad vegetables. These foods will cause fullness, boredom or fullness, making guests
    unable to eat other dishes. Arrange a food line at the first entrance of guests with eye-catching
    peanut-to-sweet breads and side dishes (butter, cheese, cold meats, eggs, jams,...) and followed
    by fried food stalls (noodles, rice, pho, vermicelli), followed by a salad bar, this layout aims to
    minimize the desire of diners and reduce the time spent at the restaurant. As for the Line counters
    for main dishes such as expensive meat or seafood, staffs are arranged to have slow and slow
    actions to create the effect of long queues causing impatience for customers that they have to go
    to the next counter. And the buffet restaurant should have a unique dish so that customers can
    come back other times that they must try to increase profits, applying psychological tricks is
    extremely necessary.

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