Open The Cafeteria &Nbsp; Gourmet Food Is Popular.

A cafeteria is a restaurant where guests choose to eat their own dishes.

If you are interested, you need a good store.

For example, high grade diners are the main source of investment, because the need for more luxurious decoration, more than 1 million 500 thousand of the input, more than 100 square meters of storefront.

But if the low-grade diners are the main ones, then only 50 square meters of shops will be available, and the capital investment can also be much less, which is almost 20-30 yuan.

But no matter what kind of store, the store's market is better, preferably in a region with large traffic volume.

The buffet arrangement must allow guests to eat quickly and conveniently.

The following factors should be considered:

(1) the number of meals;

(2) how much each charge is charged;

(3) the exact time of the meal;

(4) place the buffet table.

(5) food arrangement and delineation of guest dining areas;

(6) the quantity of food determined according to the number of utensils and the number of dining areas;

(7) the number, size and shape of the table;

(8) the type and color of tablecloth;

(9) lighting and music;

(10) proper and attractive decoration.

1, the design of buffet.

Buffet restaurants usually have a large dining table in the middle or side of the dining room, and there are several tables around it.

(1) the art of dining table food should be artistic and attractive to guests.

Hot dishes should be kept in a hot basin. Cold dishes should be sealed with fresh paper before they are ready to eat, so as to prevent bacterial infection. The collocation of cold dishes should be beautiful, fresh and colorful, and all kinds of dishes should be well matched. Fruit and snacks should be properly arranged.

(2) the tableware in the dining table should be kept in a neat and orderly manner.

(3) the dining table should exchange its location frequently. It can put "V", "L" and "T pass" to give guests fresh feeling.

2, table arrangement and arrangement

(1) the arrangement of dining table should be arranged according to the size of the restaurant.

Desk chair can not be arranged too dense, because guests take food to move around the restaurant, too dense will affect the guests.

The arrangement of tables and chairs should be beautiful and orderly, so that guests can feel comfortable.

(2) before drawing up, it is necessary to draw a draft to indicate the area of the dining area and the type of food.

Every area should have all kinds of buffet supplies.

It is estimated that at the maximum hour, 0.09 square meters of space should be arranged for each dish to rotate the bowl or plate.

If there are 39 kinds of food on the buffet menu, then there will be at least 11.7 meters long table to hold all the food.

When estimating the quantity of food on the table, you should remember to count the things that can not be eaten, such as ornaments, empty saucers, small cans of pepper seeds, floral decorations and other items (such as mascots or small flags) requested by guests.

(3) the table can be divided into several small islands with different kinds of food.

For example, a "main course island" or a "sweet island" can be spelled to save space and enhance effectiveness.

The tablecloth should be longer, covering the legs of the table, and about 5 centimeters away from the ground.

(4) sometimes in order to facilitate guests to take food, some of them can be served in several places.

3, buffet service

(1) when guests arrive at the restaurant, the usher greets guests, leads guests to sit, pulls chairs, and delivers tea and towels to guests.

Under normal circumstances, a waiter can take charge of 25 -30 guests, and the 1 attendants in charge of liquor can be responsible for 40-45 guests.

(2) the duty desk attendants should consult the guests what drinks they need and provide them with guests.

(3) the guests will go to the dining table according to their taste, pick the dishes with empty dishes and bring them back to the table for food.

And can be added according to their own food intake.

The attendant must collect the used utensils in time.

The empty dishes and beverage cups on the dining table should be removed in time. The dishes should be removed and the cups should be removed from the guests' left side.

(4) after the guests take a round of food, they should add food and arrange the mess food in the tray to keep their shape and appearance beautiful.

And pay attention to the heat preservation of hot dishes.

(5) after the guests have finished the meal, the waitress sends tea and towels and checks out according to the guests' request.

The amount of the dishes should be charged by the head (no matter how much they can eat), regardless of the consumption.

The buffet meal is lively and the guests are highly selective. They break the traditional dining form and cater to the guests' psychology.