Struggling to balance the needs of hungry and expectant diners with the cost/revenue expectations of management?

Cost up your dishes and place the cheapest or most abundant dishes at the start of the buffet layout, with more expensive or lower quantity dishes at the end.  

Soft drinks often deliver low profit margins, so go for a more cost-effective option like Mint Lemonade made with Knorr Lime Seasoning. You’ll get more return for your money, while diners will enjoy a refreshing low sugar drink. 

A simple way to downsize your overall buffet and cost is to give diners smaller plates. Bigger plates encourage diners to eat (and waste) more, and require a much larger volume of food to cater to them. 

Plan dishes – like Chicken BBQ Karahi - using cheaper cuts of meat that are more affordable yet flavourful.