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I am thinking about adding a buffet to my restaurant and serving pasta such as spaghetti,lasagna,manicotti and such…does anyone have experience with that…how are you doing and what price would be good for a lunch and dinner version?
 
IMHO, either run a sit-down menu/QSR restaurant or a buffet, don’t combine the styles…

one or both will suffer & you will never maximize your facility…

buffet operations only work with a great # of customers…in other words, VOLUME…
 
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It’s really more carry-out and delivery with seating for 30…with just pizzas,appetizers,drinks and desserts that why I was thinking about adding the buffet
 
Patriot'sPizza:
IMHO, either run a sit-down menu/QSR restaurant or a buffet, don’t combine the styles…

one or both will suffer & you will never maximize your facility…

buffet operations only work with a great # of customers…in other words, VOLUME…
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you always denote buffets,with “volume”
this biz and all biz is about volume.
 
volume is the key 2 all food service sins, but it is especially true with buffets, as your food cost will go thru the roof w/o volume…

you can make money selling 40-50 pies/nite, but not 40-50 people @ your buffet…

if you are a simple DelCo, a buffet is a poor choice, IMHO…

Back in day I was @ a CiCI’s, we cranked 1,000+ people a day…that is one method 2 make $$$ but its still tuff…

its all about what type of style you wish to pursue and what the market desires…the CiCI’s near me pulled out recently, but they’re putting up other indy’s nearby as well…

market’s change…stay on top of your game and you’ll be a success
 
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