How does the hotel control the cost of buffet?

Restaurants that accept "processed products" usually order from one supplier with fresh food, get a low price in quantity, and then keep in touch with many suppliers to collect "processed products". Because the distributor must purchase food centrally before the shelf life, this alone can save about 15% of the cost. Leftovers and new dishes are stewed in one pot, and the shelf life can be effectively extended by treating the foods near the shelf life or not fresh in advance. When serving food, it is difficult for customers to distinguish between fresh food and processed food according to a certain proportion. This method is mostly used for stews and braised dishes. "Hundred dishes" is an advertisement. Cafeterias claim to have hundreds of dishes, but only 10 is circulated every day. When customers ask, they claim that "our dishes are circulating every day, which is different. 100 refers to the total number". Expensive dishes, some low-priced dishes are served slowly, and the dishes are not empty. For some high-cost varieties, the cost is mainly controlled by extending the serving time. The time for breakfast and lunch in the cafeteria is about 3 hours, and dinner is 4.5 hours. Excluding the first half-hour serving time and the second half-hour reminder, the customer's real meal time is only about 2 hours. Digging profit from service charge: All buffets above Beijing standard and in 80 yuan will basically add a service charge of 15%, which becomes a big net profit of the cafeteria. Leftovers are sold to fast food restaurants. The remaining snacks, barbecues, stews and other non-perishable foods were sold in barrels to fast food restaurants and re-processed for sale. A slightly larger canteen can collect at least seven or eight barrels of such food every day. In order to prevent customers from stealing food, fruits and food are generally cut into plates.