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How do profit margins at cheap all you can eat buffets work?
Posted on 11/27/19 at 2:21 pm
Posted on 11/27/19 at 2:21 pm
Say it's $12 all you can eat and they have everything from Sushi to pizza.
There's always about 10 waitresses and hoards of fat people stacking plate after plate.
How is it possible to turn a profit?
There's always about 10 waitresses and hoards of fat people stacking plate after plate.
How is it possible to turn a profit?
6
Posted on 11/27/19 at 2:23 pm to Nguyener
Ever heard of loss leaders?
Posted on 11/27/19 at 2:26 pm to Nguyener
MSG
Posted on 11/27/19 at 2:28 pm to GEAUXT
Well in the case of pizza, it's pretty much all bread, right?
Bread's pretty cheap.
Bread's pretty cheap.
This post was edited on 11/27/19 at 2:29 pm
Posted on 11/27/19 at 2:28 pm to Nguyener
Waitresses get like $2 an hour.
Posted on 11/27/19 at 2:30 pm to jrenton
Reminds me of this old SNL commercial.
First CityWide Change Bank
The answer is simple, volume.
First CityWide Change Bank
The answer is simple, volume.
This post was edited on 11/27/19 at 2:31 pm
Posted on 11/27/19 at 2:34 pm to Nguyener
Guessing the big mark up on the soft drinks helps
Posted on 11/27/19 at 2:38 pm to Nguyener
A family friend owned an AYCE franchise for about 20 years.
According to him, at least with informal conversations, their ability to make money was based on a few different tricks to AYCE buffets.
One, they didn’t hire nearly as many people as a regular restaurant. They had fewer waitresses and servers. Two hosts and one or two people to check on the large eating areas. They also served a lot of precooked items and the cooking staff was minimal. Overhead was small. Plates and cutlery were as cheap as possible as well as customers weren’t there for fine dining.
Two, the buffet design was set up to place cheaper, more filling items in the front and items with less profit margin in the back. Even then, items like steak or chicken were cut thin. He explained that most people don’t really know the difference between a 6oz steak and a 3oz steak when it’s mashed against 11 other scoops of food.
Three, while many people do load up on food like obscenely obese monsters, more people actually ate less than they would at other restaurants. As he put it once, everyone in a Mexican restaurant is getting a large amount of food (chips + dips + entree) without actually wanting it. At his buffet, people who weren’t there to gorge would make smaller plates and not overeat thus making up for some of the multi-plate customers.
Four, his restaurant (Golden Corral) sold entrees that were more expensive than the AYCE buffet but were mostly the same food. A steak and sides entree would be a slightly larger cut of the same steak as the buffet but the sides were the same.
According to him, at least with informal conversations, their ability to make money was based on a few different tricks to AYCE buffets.
One, they didn’t hire nearly as many people as a regular restaurant. They had fewer waitresses and servers. Two hosts and one or two people to check on the large eating areas. They also served a lot of precooked items and the cooking staff was minimal. Overhead was small. Plates and cutlery were as cheap as possible as well as customers weren’t there for fine dining.
Two, the buffet design was set up to place cheaper, more filling items in the front and items with less profit margin in the back. Even then, items like steak or chicken were cut thin. He explained that most people don’t really know the difference between a 6oz steak and a 3oz steak when it’s mashed against 11 other scoops of food.
Three, while many people do load up on food like obscenely obese monsters, more people actually ate less than they would at other restaurants. As he put it once, everyone in a Mexican restaurant is getting a large amount of food (chips + dips + entree) without actually wanting it. At his buffet, people who weren’t there to gorge would make smaller plates and not overeat thus making up for some of the multi-plate customers.
Four, his restaurant (Golden Corral) sold entrees that were more expensive than the AYCE buffet but were mostly the same food. A steak and sides entree would be a slightly larger cut of the same steak as the buffet but the sides were the same.
Posted on 11/27/19 at 2:42 pm to GEAUXT
Yes. What is the upsell after they get you in the door?
Every fatty in there has to eat more than $12 in food. Especially factoring in labor costs.
So how do they turn a profit?
A loss leader is something given away and then you buy something else that covers it. What's the something else in these places?
Every fatty in there has to eat more than $12 in food. Especially factoring in labor costs.
So how do they turn a profit?
A loss leader is something given away and then you buy something else that covers it. What's the something else in these places?
Posted on 11/27/19 at 3:01 pm to StringedInstruments
quote:Just going to Golden Corral is one thing, but who tf goes to Golden Corral and orders entrees?
Four, his restaurant (Golden Corral) sold entrees that were more expensive than the AYCE buffet but were mostly the same food. A steak and sides entree would be a slightly larger cut of the same steak as the buffet but the sides were the same.
Posted on 11/27/19 at 3:33 pm to Nguyener
Slowly refill the expensive items while loading up the cheap filler.
Posted on 11/27/19 at 3:42 pm to TigerMyth36
quote:
Slowly refill the expensive items while loading up the cheap filler.
This. Fat people are impatient.
NOM NOM MOAR FOOD NAO
Posted on 11/27/19 at 3:46 pm to TigerMyth36
quote:
Slowly refill the expensive items while loading up the cheap filler.
Kind of like the lamb and beef tenderloin gauchos becoming invisible at Fogo de Chao while the chicken and sausage gauchos are camped out at your table.
Posted on 11/27/19 at 4:00 pm to Martini
quote:
Kind of like the lamb and beef tenderloin gauchos becoming invisible at Fogo de Chao while the chicken and sausage gauchos are camped out at your table.
The one time I've been to a FdC restaurant I had a smoking hot 25 year old chick wearing a painted on dress with me.
We had allll the gauchos visiting us.
I miss my days as a young LT in the Army.
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