Breakfast buffet drains margin every morning

The rule is "the buffet has to look full until the end". Refills come in whole platters, however late it is. Small vessels, topping up in small amounts, a deliberate wind-down in the final hour — none of that exists.

Read the demand: who eats when, what actually moves? Smaller vessels on the buffet, expensive items à la minute or on request, set-up driven by the arrivals list instead of habit. Small, full bowls look better than large, half-empty ones.

There is a breakfast value in the costing, but no current calculation of what a guest actually costs. No comparison between summer and winter, weekday and weekend.

Calculate food cost per breakfast guest weekly — breakfast purchasing divided by counted guests. Only with that number can range, internal price and outside guests be steered.

The buffet grew over years: every guest complaint, every trend added an item, none was ever removed. Fifty positions, thirty of which are barely touched.

Concentrate the range: a few things done very well, with a recognisable signature and regional roots. Fewer positions lower food cost and labour time — and often lift the ratings, because quality becomes visible.

Leftover goods have no second use. There is no plan for what happens to bread, fruit or cold cuts at lunchtime. Spoilage is never recorded.

Weigh the leftovers for two weeks, then adjust set-up quantities and define fixed second uses. Whatever remains is counted — numbers change behaviour at the buffet faster than any announcement.