With the dining landscape changing during winter, one way to win this winter is by keeping your buffets cost-efficient and your diners satisfied.
Calculate the cost-per-serving of all your dishes and see where it maybe possible to use less expensive – but still high quality – ingredients. A simple substitution spells significant change over a longer period.
However, it’s important not to sacrifice quality. A clever trick is to then place the cheapest dishes at the start of your buffet layout, with more costly ones at the end.
A simple way to reduce waste and costs is to provide smaller plates. If you give diners large plates, they are likely to fill them, which means more food onto tables. But they often don’t finish what they’ve taken, and so you have to throw a lot of what you’ve prepared away.
From a health perspective, another bonus of smaller plates is that diners are less likely to overeat – perhaps pausing for thought before making several trips to the buffet. Beneficial for diners who might otherwise overindulge and a better outcome for your restaurant.
One of the more expensive aspects of any dish is the meat. One easy win is to include dishes that feature cheaper cuts of meat. For example, chicken thighs and lamb shoulder are more affordable than breast and leg, but no less tasty!
Why not think beyond meat dishes, too? Our free Future 50 Foods report reveals how using a much wider range of vegetable and grains will make your cooking not only more sustainable but it can be cheaper, too.
Don’t be afraid to use convenience products. The Knorr Professional range of sauces, soups and more are designed by Chefs and offer a great balance of flavours. What’s more, most are ready to serve in just a few minutes.