自助餐老板哭了！揭秘3个你吃垮不了的暴利真相，第2个扎心了

Core Insights - The article reveals the hidden profit mechanisms of buffet restaurants, highlighting how they exploit consumer behavior to maximize earnings while minimizing costs. Group 1: Buffet Pricing and Cost Structure - Buffet pricing appears high, but food costs only account for 35%-40% of the total price, meaning customers often consume less value than they perceive [3] - Customers tend to overestimate their consumption capacity, leading to waste, as they fill up on appetizers before reaching more expensive items [3][6] Group 2: Food Quality and Safety - The quality of food served in buffets is often lower than expected; for example, salmon may be made from trimmings, and shrimp is typically frozen [4] - While the food meets safety standards, it may lack in taste and nutritional value, leading to discomfort after meals [4][6] Group 3: Business Strategies and Profit Maximization - Buffet restaurants leverage social media for marketing, using low introductory prices to attract large crowds and achieve high table turnover rates, which can exceed 300 customers per day [6] - Additional revenue is generated through strategies like time limits and upselling, which encourage customers to spend more [7] Group 4: Consumer Tips for Buffets - To maximize value, consumers are advised to arrive hungry, prioritize high-cost items like seafood, and take smaller portions to avoid waste [7][8] - Choosing reputable restaurants can ensure better food quality and safety, despite potentially higher costs [8]