Prime or Excellent
This is the most widely accepted beef and offers robust flavor. The cuts are derived from young and well-attended cattle, so the beef quality is premium. Because fat is interspersed throughout, the beef is tender, juicy and flavorful.
Choice or Good
This is in high demand by consumers because of the high quality and less fat content than prime beef. Most beef that is produced is placed in this grade. Choice-grade beef is often used to in baking and steaks, especially loin, rib, hind-quarter, neck and shoulder cuts, which are also frequently stewed and roasted.
Select or Medium or Regular
This grade of beef has very low fat and medium quality. Largely made up of red beef, it is reasonably tender, but the flavor is rather mild and not juicy. Beef of this grade is in demand by people who only enjoy eating red beef or low-fat beef.
In addition to looking at marbling, you also have to consider other factors such as the age of the animal, which impacts the tenderness and toughness of the beef, the firmness of the flank or the firmness of the surface of the red beef, the color of the beef, the muscle-to-bone ratio and fat in each cut, all of which must be appropriate.
Put the expensive ingredients in the innermost section of the restaurant.
It’s a sly trick, but it’s necessary. Do this and customers will have to fill their plates with other ingredients by the time they reach the expensive ingredients, making it difficult for them to add much more, and by the time they return for seconds they would probably start feeling full. On the other hand, if you left your expensive ingredients near your plate-grabbing point, your food cost will definitely skyrocket.
Don’t ever let water run low.
For buffet restaurants in which the serving staff refills customers’ water, whenever the staff sees water level drop below half the glass, the staff has to perform their most important duty of quickly refilling the water. Most buffet customers like to take a small sip automatically upon seeing a new glass of water. This frequent sipping makes them full more quickly.
All of these suggestions are just some basic strategies on how to manage buffet restaurants. Try them out and learn that running buffet restaurants offer the hidden fun of thinking more than usual in order to manage cost and customer satisfaction such that your services are often revisited. One great benefit of buffets is that it is very rare for customers to come and eat alone!