| Unless you are on a buying program such as a | | | | food cost, but lots of folks now days have |
| national purchasing program, then you might be | | | | figured that out and are choosing to just have |
| able to venture into this area and survive. If you | | | | water with their meal. |
| are a small individual or group, you will be skating | | | | I've had some good customers that wanted to |
| on very thin profit ice. | | | | run a buffet and I sure enjoyed the additional |
| The biggest negative is you have no control over | | | | sales, but to treat them right you need to let |
| food cost. How can you calcu-late a food cost | | | | them know that it's not the most profitable |
| when you don't know how much each person will | | | | method for restaurateurs. I think that sometimes |
| eat? Everyone will be different. Some will make | | | | their sales go in a slump, bills are still coming due, |
| you cringe when they go to the food bar and all | | | | and they want to start a buffet out of |
| they eat are the protein items. You will, and | | | | desperation. They see it as a quick influx of cash |
| should have fillers on your buffet to help fill them | | | | not stopping to realize that it's all going right back |
| up, but with a buffet that is completely out of | | | | to their suppliers. |
| your control. | | | | So if your thinking about a buffet for profit, |
| Sure you want to get your share of the people | | | | please make sure you do your homework and |
| choosing to eat out, but you have to figure out | | | | understand that you have no portion cost control. |
| what it will cost you to cater to this crowd. You | | | | Volume does not always mean profit. |
| can make your drinks higher to help offset the | | | | |